Capriccio Osteria in Leichhardt is seeking an experienced Chef de Partie who is interested in traditional Italian Cuisine yet enjoys adding a modern twist to each dish.
Capriccio Osteria's kitchen is led by Chef Nicole Bampton. Located on Leichhardt's famous Norton Street, Capriccio Osteria was founded in 2015 with the focus being on a simple menu that show's off the great variety of flavours found in Italy, from the dairy rich North to the lemon zesty South.

A bit about the role
This is a great opportunity for an established CDP who is looking to develop and progress into a senior position in the near future.?
We are looking for someone who:
• is passionate about food and doing things properly;
• has a great attitude
• open to learning and looking to developing
• has an interest in making homemade pasta, bread & wood-fired pizza
• has experience working in a busy, fast-paced kitchen environment
• Ability to work varied shifts, including weekends and holidays

If you are happy to be part of a small but passionate team and have 2 years Chef experience, If you consider yourself someone who is flexible, a great team player and keen to learn, then this is the role for you.

We are hiring!!
One of our clients, SIVOM Pty Ltd T/A Roti Boti Indian Restaurant is looking for an experienced Chef.

Discover Melbourne's premier Indian dining experience at Roti Boti® Indian Restaurant, where a team of devoted chefs invites you on a gastronomic exploration of India's diverse culinary landscape. Their menu features a delightful array of dishes from regions such as Punjab, Hyderabad, Goa, Madras, Lucknow, and Calcutta. Owner and chef Ajab Singh Rawat, known as "Gypsy," has curated a contemporary and serene atmosphere, blending classic Indian textiles and artifacts for a vibrant dining ambiance. Immerse yourself in the authentic flavors of this exceptional cuisine, relishing exotic creations derived from the well-guarded recipes of Roti Boti's kitchens. Your visit promises an unforgettable experience, marked by original tastes and a sensory journey through the rich tapestry of Indian gastronomy. The details for the position are:

Position: Chef
Salary Range: $70k plus superannuation
Location: 513 Hampton Street, Hampton, VIC 3188
Job Type: Permanent position, Full time. Must be available to work on weekends and public holidays.

Primary responsibilities will include, but are not limited to:
1. Expertise and familiarity with the nuances of Indian cuisine.
2. Execution of the entire menu, ensuring the precise preparation of each dish.
3. Innovation in recipe development and collaboration on defining new menu offerings.
4. Keen awareness of customer preferences and staying abreast of culinary trends to tailor dishes to their taste preferences.
5. Strict adherence to cooking instructions and recipes, upholding exceptional standards for all signature dishes.
6. Thorough preparation and arrangement of all necessary ingredients and materials for cooking.
7. Supervision of kitchen staff to ensure adherence to operational standards.
8. Provision of training to kitchen personnel when needed.
9. Management and scheduling of all kitchen staff.
10. Efficient coordination of the kitchen passes using the docket system.
11. Maintenance of a sanitized and well-organized workstation, upholding high levels of hygiene and cleanliness throughout the entire kitchen.

To be considered for this role, your key skills, attributes must include:
1. Relevant qualifications with at least 3 years professional working experience in Indian cooking.
2. Qualification must be Certificate IV or above
3. Ability to focus in a pressured environment and manage the team effectively.
4. Full working rights within Australia are mandatory.

Interested?
Make sure that your application includes your updated CV. Incomplete applications will not be considered while shortlisting applications. Please note that only shortlisted applicants will be notified.

Daydream Island Resort & Living Reef is located in the heart of Queensland’s Whitsunday Islands and the gateway to the World Heritage-listed Great Barrier Reef.?With stunning views out to the impossibly blue waters of the Whitsundays, it is the perfect place to immerse yourself in the natural beauty of the island.
The island is one of the closest Whitsunday islands to the mainland (Airlie Beach) with spectacular 30-minute ferry ride to work each day.

We are seeking a talented Chef de Partie to join our culinary team in creating extraordinary dining experiences. Your creativity, attention to detail, will contribute to the continued success of our hotel's dining establishments. This role is a live on island position (planning to relocate prior to commencement required).

About the role…
Supervision of Kitchen Section
Ensure food safety is adhered to
Cooking a variety of food and menu items in a productive and economical way
Ensuring presentation, portion control and quality of food is of the highest standard;
Providing superior customer service
Liaise with Managers on Functions or special requirements;
Ensure to the maintenance of kitchen equipment and tools;
Constantly update knowledge and skills to keep abreast of industry trends;
Training and supervising apprentices, trainees and other kitchen staff;
Ensure kitchen is following health, safety and security procedures
About you…
Trade certificate in cookery or other suitable culinary qualifications or training
5 years post qualification/training experience in a commercial kitchen environment
2 years Kitchen Supervisor/Section Experience
Superior leadership skills
Superior time management skills
Superior customer service skills
Communication skills
Ability to work in a fast-paced environment
Advanced understanding of Food Safety standards, OH&S, and best practice models for Kitchen Operations
Annual Remuneration
Hospitality Industry General Award : Level 6 (Chef de Partie): $70564 + Super
Full Time
Rotating Roster
If this sounds like the perfect opportunity, apply now!

We are looking for a full-time Chef at Bang Bang Bar and Food in Woolamai Victoria.

We are looking for an experienced Chef to join our great team. We are looking for an energetic, flexible, and personable Chef with proven experience to join our team.
The ideal candidate will be determined, hardworking, creative, and have excellent communication skills.

Roles & Responsibilities
• Pre-service kitchen preparation
• Preparation of all ingredients
• Full knowledge of and ability to cook all menu items
• Providing suggestions for menu improvement and changes.
• Safe food handling.
• Responsible for ensuring the kitchen is always a clean, safe, and efficient workspace.
• Complete orders / Stocktakes
• Give direction and delegate tasks to any supporting team member
• Assume some responsibility of all kitchen duties, ordering and compliance.
• Consistently prepare high volume of food within a restaurant setting

Skills & Experience
• Cert III and IV in commercial cookery
• At least 2 years experience as a cook.
• Food preparation and presentation experience

Salary is between $70000 and $80000

Please find the job ad on jora.com.au and apply follow the directions on how to apply

Mair and Doveton Pty Ltd is looking for a qualified and experienced Full Time Chef to join our team.
Salary Range - $70,000 to $75,000
Business Location – Ballarat VIC
Responsibilities including and not limited to:
• Preparation and cooking of food in accordance with our menu.
• Ensuring food handling and storage is in accordance with food handling regulations and is of the highest standard.
• Prepare food to meet special dietary requirements.
• Appropriate plating and apportioning of prepared meals and ensuring food presentation meets with the standard.
• Regulate the temperature of stoves and oven to ensure the dishes are cooked at appropriate levels.
• Check food is stored and handled as per food health and hygiene regulations.
• Ensure that your work area, equipment and section are kept clean at all times, in accordance with health and hygiene, and strictly implementing our OH&S policies.
• Help with planning of menu items and estimation of food requirements.
Skills and Qualifications:
• AQF Associate Degree, Certificate III, Certificate IV or Diploma certification in relevant Hospitality qualification.
• Strong knowledge of cooking methods and operating kitchen tools and equipment
• Ability to work full time
• Flexible to work on a rotating roster.
Please include a current resume, current ID and supporting documents to your application. Three current referees would be required. Email your CV to [email protected]

VeiraMal Consulting is seeking an experienced Chef to join our clients' restaurant in Docklands. Our client, VALUE 4 MEMBERS PTY LTD is looking for an enthusiastic individual who can work well in a team, with strong communication skills.

The responsibilities will include:

• Preparing food and ensuring high presentation quality;
• Planning menus and specials for the restaurant;
• Estimating food costs and ordering supplies as required;
• Advising kitchen staff on cooking techniques procedures;
• Monitoring costs in regards to waste minimization and stock control;
• Carrying out quality checks while ensuring hygiene standards are maintained;
• Working with the management to recruit and train new kitchen staff if required.


Skills required:

• Previous experience in a similar role;
• Have a passion for great food and presentation;
• Ability to prioritize, set goals, and a determination to achieve them;
• Experience in kitchen operations and staff training;
• Experience with menu creation and costings;
• Experience in stock control and wastage minimization.


Remuneration:

$70,000 + Superannuation

If you are interested and think you will be a good fit for this role, please apply.

What you’ll do  

You will have a flair and passion for modern Australian dining and impeccable presentation. The hours available will be variable and may include working on weekends and public holidays. 

• Ensure all aspects of food preparation, cooking and presenting of dishes according to company guidelines and customer preferences 
• Liaise with kitchen staff, food service/bar staff and management regarding customers order and general service of kitchen operations 
• Maintain a safe and hygienic working environment, to include proper storage of food, equipment, utensils and implements 
• Daily temperature checks of fridges, freezers, storage areas, deliveries and recording assessment where necessary 
• Cleaning, sanitising and disinfecting all kitchen areas in accordance with daily cleaning

What you’ll bring   

 

• A formal qualification in commercial cookery would be an advantage 
• Previous experience in a restaurant, or club kitchen 
• A working understanding of 'Food Safety' principles and workplace health and safety 
• Possess highly effective verbal communication skills 
• Outstanding customer service skills 

What’s in it for you? 

At NRMA Parks & Resorts our benefits include more than just great discounts. Here's a taste of what you can expect: 

• Travel discounts on SIXT car rental, cruises, and accommodation at our award-winning NRMA Holiday Parks and Resorts. 
• Complimentary myNRMA membership including free Roadside Assistance & discounts on groceries, movie tickets, gift cards, gym memberships, attractions, restaurants and much more 
• Our reward and recognition program 'My Thanks'  
• Employee referral program where you may be eligible for a referral bonus of up to $2,000 
• Grow, progress or relocate with us and move around the country to one of our many other holiday parks or resorts. 

Know you belong  

At NRMA Parks and Resorts we celebrate and welcome difference and work together to create an inclusive workplace where our people feel respected, heard, valued and connected no matter what background or experience. From First Nations peoples, to gender, age, ethnicity, sexual orientation and different abilities, we welcome people from all walks of life and embrace unique perspectives.  

Are you nodding your head as you read this?  Ready to roll up your sleeves and really make a difference? Apply now!  We cannot wait to hear from you! 

As part of our recruitment process, all employees at NRMA Parks and Resorts are subject to mandatory pre-employment checks.  

On behalf of our client, Vin Populi, we are advertising. Vin Populi is looking for a CDP to join their team based in Fremantle on a full-time basis. Vin Populi is situated at Fremantle’s West End, and from the team behind “No Mafia”, this light and sophisticated wine bar/restaurant, Vin Populi prides itself on serving up salumi and fresh pasta daily alongside martinis and vino.

A CDP assists sous chef and head chef in the management and control of food portion and wastage, monitoring all deliveries for quality and quantity, assisting head chef in developing menu and provide suggestions and feedback to the dishes and daily maintenance of food safety and maintaining a clean and safe environment at all times.

Duties & Responsibilities:


• Assist head chef in developing the menu that add creative /appealing items
• Provide suggestions with receipts and techniques
• Ensure all food is equal or above minimum set standards
• Minimise waste and ensure astute portion control
• Monitoring all deliveries for quality and quantity
• Communicating purchasing requirements
• Ensuring ththe appropriate storage and rotation of all stock
• Maintaining superior personal hygiene practice at all times
• Ensuring all equipment is maintained and cleand at all times
• Maintaining a clean and safe environment at all times

Qualifications and Experience:
• Diploma or relevant qualification
• At least 2 years experience in similar role

Salary from $70 to $75k per year


Please Note: We would like to take this opportunity to thank all applicants for their interest. Only those
considered for an interview will be contacted directly.

About The Client

Mahadev Food Pty Ltd is a traditional Indian restaurant in Hawthorn in Victoria. They are currently looking for an experienced Chef to join their team.



The Role

You will have the opportunity to work in a truly dynamic team and you will have the chance to display your creativity in the dishes that you create. You will also have the opportunity to progress through the ranks at the restaurant.

This is a full time role with an annual salary set at A$70000 – A$75000 plus superannuation, depending on experience.


The Responsibilities

Your tasks at the restaurant will consist of:

· Manage and supervise culinary staff including cooks and food preparation workers.
· Inspect the levels of ingredients, raw food supplies and other raw materials and ensure optimum stock levels
· Give orders for required supplies and making necessary requisitions for the required stock, frozen food items, beverages and other raw materials
· Inspect the received products for their quality, quantity and other attributes
· Schedule food production and managing schedule of operations through optimum use of resources and materials
· Assist kitchen staff in overall kitchen operations to ensure timely services
· Observe methods of food preparation being used by the food preparation team to ensure consistency
· Designate and assign duties based on personal capacity and capabilities, with respect to preparation of ingredients, cooking and delivery of food items
· Inspect and make use of various cooking appliances for completion of orders, inspecting the appliances for cleanliness, functionality and usability
· Perform other inventory duties, performing stock rotation
· Working with the management and showing active participation in assigning prices to various menu items, based on factors such as cost of labour, ingredients and other overhead costs
· Guiding and mentoring the employees, identifying and providing solutions for any potential issues and worker grievances
· Consistently ensure high levels of cleanliness, organization, storage and sanitation
· Ensuring that kitchen workers maintain personal hygiene and follow the cleanliness and sanitation standards
· Ensure food items being prepared are prepared within the established food preparation, portion control and pricing policies.
· Manage relationships with distributors and resolve issues with vendors promptly.
· Follow the budget established by the restaurant manager.
· Ensure safety and sanitation practices in the kitchen.
· Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion.




The Requirements:

To be considered for the position you must meet the following requirements:

· Strong food knowledge and skills in authentic Indian cuisine
· Relevant qualifications in cookery or hospitality
· Minimum 2 years of experience as a Chef in a similar role
· At least 1 year experience in Indian Street Food Cooking
· Must be able to work with Indian ingredients.
· Passion for great food and presentation
· Understanding of, and commitment to, food safety
· Experience in kitchen operations and in managing a team
· Experience in training kitchen staff
· Ability to work well under pressure
· Goods ordering and menu costing
· Stock control and wastage minimization
· Able to work to a flexible roster includes weekends

This substantial WA business which has been operating successfully in Kalgoorlie and around the state of WA since 1962 is looking for a Sous Chef to

• Assist with the preparation and design of all food and drinks menus
• Producing high quality plates both design and taste wise
• Ensuring that the kitchen operates in a timely way that meets our quality standards

Job brief

We are looking for a professional Sous Chef to be the second in command in our kitchen at our modern Katherine Station restaurant in our hotels restaurant in Kalgoorlie, following our Executive Chef’s specifications and guidelines.

The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. We employ chefs and sous chefs in 6 restaurants around WA and there are plenty of opportunity for people to progress within the company moving forwards and we like to promote from within so we are always looking for good people.

Responsibilities

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Requirements and skills

• 2+ years of experience as a Sous Chef
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS degree in Culinary science or related certificate would be a plus

Job Type: Full-time

Salary: $70K
Schedule:
• 8 hour shift

Application Deadline: 21/11/2022
Expected Start Date: 10/12/2022

Situated in the heart of Surry Hills, Porteño’s menu has been thoughtfully curated by chefs Elvis Abrahanowicz and Ben Milgate, co-owners of Porteño. With Argentinian authenticity being at the forefront of Porteño’s menu design, hand-cut specialty meats are prepared in front of guests on a traditional Parilla (barbecue) and Asado (pit of fire). The entire menu has been designed to be shared in the traditional Argentinean way – with plentiful plates of succulent meats and seasonal vegetables hitting your table as they’re ready from the open-plan kitchen.


Porteño is now looking for an experienced Chef to join their team

The right candidate will be responsible for:

Set and plan menus with Venue Manager;
Cut, mix, mash and prepare fruit and vegetables;
Cut, cook, grill, boil and braise various types of meat and fish;
Manage all kitchen sections, in order to ensure a smooth service at all time;
Train new staff members on cooking and plating techniques;
Assign tasks and duties to kitchen members;
Supervise purchases of ingredients and kitchen supplies;
Deal with waiters and other staff members, to ensure food is delivery appropriately; 
Rotating ingredients to ensure older ones are used first;
Help kitchen staff members during all cooking procedures;
Manage kitchen pass and food orders; 
Freeze and defrost ingredients, in accordance to what is needed for each service
Check food preparations, temperatures and presentations, as well as plating and seasonings;

About you:

At least 3 years of experience as a Chef;
Strong knowledge of Italian produce and cooking techniques;
Strong organisational and interpersonal skills;
Ability to manage multiple orders;
Ability to work well under pressure;
Strong communication skills;

Job type: Permanent/full-time
Salary: $70,000 - $85,000

Chef and cook- multiple positions as new cafe is opening.
Experienced
Am work as will be breakfast trade

The Royal Exchange of Sydney is a business club in the heart of Sydney's CBD, comprising of a restaurant, bar and event space, serving classic French/ British cuisine.

The Royal Exchange Catering & Events is seeking a FULL-TIME SOUS CHEF.

Applicant

The successful applicant will have a proven background and be able to demonstrate the following –

- Strong knowledge & experience in classic French & British fine dining cuisine
- Previous experience in a la carte, conference, canape & banquette dining
- Be able to plan, organise and monitor the preparation & cooking of food
- Be responsible for maintaining quality control of food from preparation to service
- Ability to develop seasonal restaurant, bar & event menus
- Creativity to produce daily & weekly restaurant 'specials'
- Experienced and focused on controlling food & labor costs in line with targets
- Food ordering, maintaining par stock levels, overseeing food storage areas
- Passion for training & developing team members
- Ownership of kitchen hygiene, cleanliness & food safety standards
- Ability to work well under pressure within a small team
- Be able to give and receive feedback
- Be able to communicate all food-related issues & complaints with the team
- Positive & flexible attitude
- Have full availability to work Monday to Sunday, breakfast, lunch & dinner
- At least 3–5 years of experience in a similar role

Details about the role

The role is ideally suited to an existing Sous Chef with strong experience in the position. The candidate must have a hands-on approach and enjoy working within a small team environment. They must be flexible with their work days and shifts, as these vary according to the requirements of the trade.

Roster - Monday to Sunday (5 days)

Shifts - Breakfast, Lunch & Dinner

Job Type: Full-time / Permanent

Salary: $70,000.00 – $80,000.00 per year

POSITION DESCRIPTION
JOB TITLE: Sous Chef
JOB TYPE: Full Time
REPORTS TO: Director/Group Head Chef/Head Chef
LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, 3000

About the role

We are looking for a professional Sous Chef to amaze the patrons of our establishment with excellent cooking according to our chef's recipes and specifications. You will maintain consistency and collaborate with our kitchen team to develop and deliver our product.

Responsibilities
• Prepare menus in collaboration with the Maha team.
• Ensure adequacy of supplies at the cooking stations.
• Prepare ingredients that should be frequently available.
• Follow the guidance of the Head Chef and have input in new ways of presentation.
• Put effort in optimising the cooking process with attention to speed and quality.
• Enforce strict health and hygiene standards.
• Help to maintain a climate of smooth and friendly cooperation.
Requirements
• Proven experience in a Sous Chef role (min 3 years).
• Excellent use of various cooking methods, ingredients, equipment and processes.
• Ability to multitask and work efficiently under pressure.
• Knowledge of best cooking practices.
• Relevant trade certificate.
• Must be able to work in Australia in a full-time capacity .

About the company
Exceptional experiences is what Maha is renowned for. Quality staff, produce, ambience, beverages and award-winning wine lists. We are privately owned and operated with our owners, including Shane Delia, working hands-on in the venue. We currently employ over 50 staff and are firmly focused on identifying our team's individual needs. Those who possess leadership talent will be provided with pathways to develop and grow with us. We also recognise the importance of stability and work-life balance, and provide an environment where this can be achieved.

Benefits
• A supportive work environment that provides stability and growth opportunities based on individual skills, wants and goals.
• Close to public transport.
• Fixed rosters available, based on individual employee needs.
• The opportunity to be exposed to high profile events, locally and internationally.
• The opportunity to work with Shane Delia on many of his internal and external projects

POSITION DESCRIPTION
JOB TITLE: Head Chef
JOB TYPE: Full Time
REPORTS TO: Director/Group Head Chef
LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, 3000
ROLE:
The Head Chef will oversee and manage the daily operations of the kitchen. They will effectively manage all staff under their supervision ensuring each level has clear guidance and instruction on what is expected of them and understands how to achieve these targets. As part of this the Head Chef will guide, oversee, and actively train all staff in their team to perform their roles and drive growth and development. The Head Chef will be ultimately responsible for all ordering procedures ensuring that produce is of suitable quality, price, and quantity to fit the needs of the venue and adhere to the budget. The Head Chef will achieve the food cost targets of the venue and where possible negotiate the best prices for products from suppliers. The Head Chef will monitor and manage staff costs through effective rostering, adhering to break times and maximising productivity. Minimising wastage will be a key part of the Head Chef’s role. They will ensure that all sections of the kitchen are using produce efficiently and install practices and systems to achieve this and control costs. The hygiene, food safety, and sanitisation of the kitchen will be correctly managed by the Head Chef to always ensure compliance and the highest standards. All relevant paperwork must be managed by the Head Chef making sure that those responsible within in the team are completing required documents in good time and correctly. The Head Chef will liaise with and communicate effectively with the front of house team to ensure that guests are receiving exceptional experiences that exceed expectation. The Head Chef will create innovative and creative dishes that match the style and food culture of the venue.

MAIN DUTIES/RESPONSIBILITIES:
• Oversee and direct all day-to-day operations of the kitchen
• Lead the training, development, and growth of all staff in all areas of the kitchen setting targets and monitoring performance
• Educate and pass on knowledge to staff on the fundamentals of cooking and excellent plate presentation
• Empower kitchen team to make decisions, develop, take on responsibility and meet clearly defined goals and objectives
• Ensure all preparation is done according to well defined recipes demonstrating consistency and meeting quality standards
• Constantly looks for ways to improve all aspects of kitchen operations
• Constantly strives to improve and refine plating and the quality of dishes produced in the kitchen
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
• Have detailed understanding of every role within the kitchen to cover sections or select appropriate replacements in the absence of staff and delegate effectively
• Utilizes interpersonal and communication skills to guide, lead, and influence kitchen staff
• Make sound financial and business decisions to achieve budget targets and ensure kitchen team are doing the same
• Provide and support service behaviours that are above and beyond for customer satisfaction and retention
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Continuously review staffing levels and rostering to ensure guest service, operational needs and financial objectives are met
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Recognise and source superior quality produce considering flavour, provenance, sustainability, and cost by maintaining strong relationships with suppliers
• Ensure compliance with food handling, hygiene, and sanitation standards
• Maintain accurate records in accordance with all food safety requirements
• Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local Health department
• Ensure kitchen team demonstrate exemplary standards of grooming, hygiene, and sanitation and ensure employees maintain all food handling and sanitation certifications
• Develop and maintain a high standard of procedure of purchasing, receiving, preparation, production and presentation of food
• Maintain food storage standards in the kitchen
• Interact with front of house to obtain feedback on food quality, presentation, and service levels,
• Maintain a good relationship between back and front of house to ensure a healthy working environment and the best dining experience for guests
• Actively responds to and handles guest problems and complaints
• Follows and enforces all applicable safety procedures specified for all kitchen staff
• Analyse, understand, and discuss all daily, weekly, and monthly food cost reports with key F&B team members to find ways of improving results
• Able to perform additional duties as requested by management when required.
• Ensure disciplinary procedures and documentation are completed according to management guidelines set by the restaurant
• Play a lead role in the recruitment of new employees in the kitchen

PERFORMANCE GOALS:

• Continuously action and uphold the employers mission statement and core values
• Adhere to and uphold all company policies and procedures
• Integrate with team members and work collaboratively to achieve restaurant goals
• Communicate effectively and appropriately with all colleagues
• Maintain high levels of personal presentation, hygiene, and grooming
• Observe high levels of punctuality
• Demonstrate a consistent attitude and look to encourage and motivate colleagues
• Achieve the budgeted food cost targets set by the Group Head Chef
• Achieve the budgeted wage cost targets set by the Group Head Chef
• Install and drive a culture of learning, training, growth, and development in the kitchen
• Monitor stock levels, orders, pricing, and wastage to effectively control costs
• Demonstrate honesty, integrity, and lead by example
• Create and develop new menu items in accordance with timeframes set by the Director/Group Head Chef

Pastry Chef/Cook/Baker

De Toni Patisserie and Bakery is wholesale patisserie and bakery located at Frenchs Forest on Sydney's northern beaches, supplying high-end desserts to event venues, hotels, restaurants, first and business class airlines, cruise lines, distribution centres,...etc
We are looking for a Pastry Chef/Cook to join our team

The Position is for a Full Time Pastry Chef/Cook/Baker
Great working hours, Monday-Friday only, 7.30-4pm and/or 9.30-6pm
Duties include:
-preparing and cooking desserts
-preparing and cooking savoury products (quiches, pies, tarts, puddings)
The successful candidate will also be responsible for maintaining strict kitchen procedures, including following Occupational Health and Safety, and Food Safety protocols, ordering of perishable goods, stock control and stock rotation, and ensuring that all mise-en-place within the pastry section has been completed to a high standard on a daily basis.
To be considered for this position, the applicant must have relevant qualifications and/or employment experience. Experience working as a pastry cook is required. The applicant must have had sufficient training and on-the-job experience to be able to work independently. The successful applicant needs to be able to work a flexible schedule.
Please send your CV to email provided. Please ensure you provide a phone number in order for us to contact you and organise a trial.
Only successful candidates will be contacted.

To apply, please email your application to [email protected]
Job Type: Full-time
Salary: starting from $70,000.00

COVID-19 Precaution(s):
Personal protective equipment provided or required
Sanitising, disinfecting or cleaning procedures in place

Work remotely
No

De Toni Team

HOSPITALITY POSITIONS

Hospitality positions for a busy Café/Restaurant at Vento Cafe Bar Restaurant, Wallan,
Victoria - 3756. We are seeking the services of numerous hospitality people to join our team.
It is a very popular and busy restaurant serving Aussie, Italian & Multi cuisine including
Breakfast, Lunch & Dinner from early morning to late evening including weekends. The right
candidate will be trained in house as we are looking for someone to continue with us on long
term employment.
Hospitality Positions as follows:
Chef & Sous Chef
Salary is as per the award and in line with the experience for successful applicant
Minimum Salary - $70,000 p. a + Superannuation
Minimum Hours – 38 hours per week as per roaster
Minimum Requirements as follows:
Qualifications required will be Certificate III/IV in Hospitality
At least 2 years of work experience in prep and cook in fine dining preferred.
Must have knowledge of Kitchen Equipment’s, Tools and Knives.
Have knowledge of Multi cuisines to cook with various ingredients
Dedication to be part of a team to achieve the highest standards of food production and service
Be able to work as per roster during week and weekends
Roaster to vary during breakfast, lunch and dinner
Be organised, creative, willing to learn and also assist in leading a team
Have a sound understanding of food, safety, hygiene and WHS practices
Have a positive attitude
Punctual, honest, Reliable, Team player and be creative into new dishes
To apply, please email your detailed resume by no later than 05 th April 2024 at email: [email protected]

We are hiring!!
Our customer, GMS Investments (Oakleigh) Pty Ltd. trading as Mythos Gyros Bar, is currently seeking an experienced Chef. Situated in Oakleigh, Victoria, the establishment provides an exceptional dining experience for its patrons.

Position: Chef
Salary Range: $70k plus superannuation
Location: 15 Eaton Mall, Oakleigh VIC 3166
Job Type: Permanent position, Full time. Must be available to work on weekends and public holidays.

Primary responsibilities will include, but are not limited to:
1. Adhere to the prescribed menu for dish preparation.
2. Contribute to and collaborate on inventive culinary concepts.
3. Keep abreast of customer preferences to tailor dishes accordingly.
4. Strictly follow recipes and cooking standards to ensure top-notch output.
5. Organize and ready essential ingredients and tools for culinary tasks.
6. Oversee kitchen staff to maintain consistent operational excellence.
7. Provide necessary training to kitchen team members as needed.
8. Handle staffing and shift schedules in the kitchen.
9. Streamline the kitchen's ordering process for efficiency.
10. Uphold a clean and hygienic kitchen environment.

To be considered for this role, your key skills, attributes must include:
1. Hold relevant qualifications and a minimum of 3 years of professional work experience.
2. Certification should be at least at the Certificate IV level.
3. Show the ability to focus in a high-pressure environment and lead a team effectively.
4. Must have full working rights within Australia.

Interested?
Make sure that your application includes your updated CV. Incomplete applications will not be considered while shortlisting applications. Please note that only shortlisted applicants will be notified.

J & P WA Pty Ltd t/a Jai Ho Indian Gourmet South Lake

Cook

Full-time/Permanent

$68,000-70,000

Duties and Responsibilities:

*Daily preparation of all ingredients and menu items
*Follow recipes, portion controls, and presentation specifications
*Prepare food for special dietary needs
*Prepare and store all meat, poultry and vegetables and other food, according to standard and following procedures closely
*Maintain a clean kitchen and use kitchen appliances and equipment safely
*Restock all items as needed throughout shift and ensure items are as ordered and standards are met
*Understand and maintain knowledge of proper use and maintenance of all equipment in cooking station
*Ensure that all health, safety and hygiene regulations are strictly adhered to at all times
*Undertake cleaning, sanitation of all kitchen areas

Qualifications and Experience:

Relevant AQF Cert III or IV and 2-3 years’ relevant experience

Chef

Full-time/Permanent

$70,000-75,000

Duties and responsibilities:

*Prepare and properly present food for regular service and functions
*Supervise and coordinate activities of kitchen staff
*Collaborate with Restaurant Manager to plan and develop recipes and menus, considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and final menu price
*Provide costings of new menu items
*Check the quantity and quality of received products to ensure correct items are as ordered and standards are met
*Monitor and maintain stock levels to reduce wastage
*Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards
*Instruct and train other kitchen workers in the preparation, cooking, garnishing and presentation, etc. of food
*Monitor and enforce sanitation practices to ensure that employees follow standards and regulations
*Determine production schedules and staff requirements necessary to ensure timely delivery of services
*Assist in recruitment and induction of kitchen staff
*Discuss with the Restaurant Manager any equipment purchases and repairs required
*Meet with customers to discuss menus for special occasions such as weddings, parties and banquets
*Other managerial tasks associated with the operation of the kitchen, as required

Qualifications and Experience:

Relevant AQF Diploma and 2-3 years’ relevant experience

Restaurant Manager

Full-time/Permanent

$70,000-78,000

Duties and Responsibilities:

*Set operating goals and objectives
*Assess staffing requirements and recruit staff when needed
*Train and coach staff
*Ensure staff know and adhere to established codes of practice
*Organize and monitor staff schedules
*Co-ordinate restaurant operations during each shift
*Monitor adherence to health, safety and hygiene standards in kitchen and restaurant
*Ensure compliance with restaurant security procedures
*Ensure alcohol regulations are adhered to
*Oversee preparation of food and beverage items
*Ensure adherence to set recipes
*Observe size of food portions and preparation quantities to minimize waste
*Interact with customers to ensure all inquiries and complaints are handled promptly
*Plan and co-ordinate menus with Chef
*Prepare and analyse budgets, monitor costs and implement strategies to reduce costs
*Analyse food and beverage costs and assign menu prices
*Plan and monitor restaurant sales and revenue
*Organise and supervise marketing and promotional activities
*Check and order supplies of non-food items
*Identify and estimate food and beverage supply requirements and place orders with suppliers
*Negotiate purchase prices and develop preferred suppliers

Qualifications and Experience:

Relevant AQF Diploma and 2-3 years’ relevant experience

Starting off as a Bank in 1910, the original home of Matsos has undergone many changes before it became a brewery. In the 2000s Matsos started brewing out of a tiny 200L kit in Broome, becoming the most remote brewery in Australia. The remoteness and the heat of Broome forced the hands of the owners to get creative about refreshment. Out of that, Australia's Original alcoholic Ginger Beer was created followed quickly by a delicious mango beer. Matsos is now spreading its creative and refreshment wings to bring its fruit-forward beers and mixed drinks to the Sunshine Coast. Currently undergoing renovations of the historic Joe's Water Hole (Built in 1926), Matsos is shaping up its new home ready to enjoy the Queensland sun and heat in the hinterland town of Eumundi. Live music, great food, refreshing drinks from the brewery and a great family-friendly outdoor area are all on offer for the new and exciting Matsos Sunshine Coast.


We are looking for suitably qualified, motivated and talented Chef to join our kitchen crew, which will produce high-quality modern Australian food influenced by both of our Matsos homes (Broome and Sunshine Coast) where there is a rich culture and access to great produce which inform our food and set in a casual and fun setting. As a Chef you must be able to demonstrate, through your workday a consistent passion to do the job right, a love of food, and enjoy a fast-paced kitchen. As the Chef de Partie you will be responsible for the day-to-day kitchen operation, managing and monitoring your team, and providing assistance and guidance to your team. This role will be hands on and the expectation will be to teach and lead by example. Ordering, labour control, cost of goods control, managing workflow and maintaining fantastic and presentation of all food served to our customers.


Preferred Skills / Experience:

• Experienced in assisting with running a kitchen.

• Good Back of house knowledge with cost and labour control

• Experienced in fast service.

• Proven background in similar-style food venues

• Ability to think creatively.

• Excellent trainer

• Works well within a structured team environment.

• Able to understand direction and work unsupervised.

• Understanding of Asian & Western cooking styles and methods

• Motivated, passionate and willing to learn new skills.

• Excellent hygiene skills and knowledge of all safe food handling procedures



The Venue:

• Matso’s Brewery Sunshine Coast

• Located in Eumundi

• Operational micro-brewery with full time brewer on site

• All day dining, 7 days a week

• Maximum capacity of 500 people

So, why choose us? Good Drinks Australia is an ever-growing organisation looking for dynamic team players to help us keep up the pace. We are a relaxed, friendly team, we offer a competitive salary and we always reward hard work and success!

Benefits:

• A supportive work environment that provides stability and growth opportunities based on individual skills, wants and goals.

• Close to public transport.

• Fixed rosters available, based on individual employee needs



About the role, what are we looking for?

• A career professional with experience in hospitality, 2 years as a Chef de Partie will set you apart

• A leader that can train and motivate a kitchen team

• A friendly, enthusiastic, positive can-do attitude

• Team player • Creative flair and excellent presentation skills

• A chef that can ensure that standard recipes are followed to ensure the consistency of our menu

• Someone that wants to be Involved in menu planning design and costings

• A professional that manage relationships with our suppliers and our loyal customers ensuring the highest levels of customer service About you, what will you bring to the table?

• You are passionate about food and happy to explore new ideas

• You are confident and have good customer service skills

• Worked in a similar role or at a minimum worked as a cook and wish to make the next step

• Works well unsupervised and uses initiative to problem solve and meet customer expectations

• Able to supervise junior staff

• Trade qualified would be advantageous

• An understanding of Queensland’s catering and events industry

• You love working in a friendly team environment

• You have excellent communication skills – both written and verbal

• You will have a willingness to multitask

• You have an eye for detail and an appreciation of great food and wine

• You are hardworking and have a positive, enthusiastic attitude

• Knowledgeable about food allergies and allergens

Ms Frankie Carlton is Melbourne's best Italian Restaurant. Handmade pasta, the best gnocchi in Melbourne and traditional plates that will take you back to Nonna's house. A spritz list that takes you to your favourite piazza in Italia. Located on Faraday street Carlton in Melbourne's little Italy.

Ms Frankie Carlton is now looking for a talented Chef to join their team

The right candidate will be responsible for:

Prepare and cook soups, meats, gravies, vegetables, desserts, salads, etc;
Train new staff members on preparations, cooking procedures and plating;
Deal with suppliers for stock ordering and returns;
Create new menus with restaurant managers;
Manage all the operations of the kitchen;
Maintain the kitchen clean and safe at all time;
Assist other chefs and cooks with meat and fish preparations;
Rotate and label stock in fridges and freezers;
Assist the Head Chef with food orders, returns and menu planning;
Manage and assist cooks and chefs with cooking procedures and presentations;

About you:

At least 2 years of experience as a Chef;
Strong communication and interpersonal skills;
Ability to work unsupervised;
Ability to manage your section and help where needed;
Strong knowledge of Italian cuisine;

Job type: Permanent/full-time
Salary: $70,000 - $80,000

At Opal HealthCare, we know that companies don’t succeed, people do. 
Our purpose is to bring joy to those we care for and our values of Compassion, Accountability, Respect and Excellence reflect that CARE is at the heart of everything we do.

At Opal, we strive to deliver an outstanding resident food experience every day.  Our dedicated team of chefs lovingly prepare a range of meals and snacks fresh from the kitchen every day. Our food services team are devoted to creating enjoyable food experiences for all residents, particularly as their dietary requirements and preferences change. 

About the role:

Based at Bunbury Gardens Care Community.
Permanent Full-time role working Monday to Friday - 76 hours per fortnight. 
$65k - $75k per annum.

If you enjoy working in a busy and fast paced environment, while passionate about growing your career in aged care, this is the perfect opportunity for you!

What we look for:

Create your seasonal menu in consultation with residents in the care community.
Create nutritious meals and snacks in line with the food services program.
Create enjoyable food experiences for customers.
Ensure detailed compliance with the food safety program.
Oversee and manage the creation and delivery of meals and events.
Create and deliver of outstanding food events.
Full accountability for the food experience and hospitality operations in the care community.
Create hero moments for our customers.
Our ideal candidates will demonstrate the following:

Passion for food
Excellent produce selection and rotation skills
Outstanding budgeting and ordering skills
Inspirational team leadership
Completion of Certificate IV in Commercial Cooking or trade qualification
Food Safety Supervisory Certification
5 years’ experience as a Chef/Cook
Current police check (within last 3 months) 
What Opal can offer you:

Opal HealthCare’s annual Chefs Masterclass
Leadership and Management Courses available
Opportunity to work with in a group of experienced chefs who share a passion for creating food experiences that delight
Opal’s food philosophy
A customer centric work environment
A competitive salary
Health and wellness programs
A work week that enables incredible work/life balance 
All applicants must be willing to obtain a police clearance via Opal’s police check system and undergo a pre-employment medical. You may also be required to attend a drug screen and complete psychometric testing.

We are seeking a passionate and driven Chef de Partie, capable of delivering exceptional dishes. As our Chef de Partie you will:

• Ensuring there are adequate levels for service;
• Cook for a la carte, buffet, room service and functions;
• Assist other sections if they require help;
• Maintain a clean and hygienic work environment;
• Have great communication skills & a positive attitude
• Be flexible to work various rostered shifts, including early mornings, late evenings and on weekends
• Immaculate presentation and grooming standards

Are you ready to sweeten the experience of our guests and tantalize their taste buds with irresistible creations? Join us as a Pastry Chef de Partie at our breathtaking resort, where culinary excellence meets paradise.

As a Pastry Chef de Partie, you will play a pivotal role in our culinary team, crafting delectable desserts and pastries that elevate the dining experience to extraordinary heights. From decadent cakes to delicate pastries, your creativity and precision will transform ordinary moments into unforgettable memories for our guests.

• Develop and execute creative and innovative pastry and dessert menus that delight our guests
• Collaborate with the culinary team to coordinate menu planning and ensure seamless execution of service.
• Maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times
• Prepare a variety of pastries, cakes, tarts, and other baked goods with precision and attention to detail.
• Uphold strict food safety and sanitation standards, including proper storage, handling, and cleaning procedures.
• Banqueting or events expereince an advantage

 

About us

Cruise Sydney provides a luxuriously unique way for guests to experience the beautiful Sydney Harbour. Our exclusive 78ft luxury cruiser ‘The Spirit of Migloo’ boasts uninterrupted 360-degree views while guests enjoying an amazing culinary experience including regionally sourced food and prestigious wines. Departing from Darling Harbour, Cruise Sydney provides lunch and dinner cruises as well as private charter events.

Cruise Sydney is part of Journey Beyond, a national tourism business focused on bringing Australia’s unique and iconic experiences to life.

About the role

As a casual Chef with Cruise Sydney, you will be in charge of the kitchen on your rostered shifts, responsible for end-to-end kitchen operations for our lunch cruises, dinner cruises and private charters, which seat up to 80 guests on a set menu.

Depending on the number of seats booked you'll have the support of one or two Kitchen Hands, however this role is well suited to a Chef who enjoys working independently and unsupervised. The Chef is hands-on in preparing and cooking all dishes, ensuring the highest standard and quality of food production for our guests. The Chef must ensure that the kitchen meets all regulations including hygiene and food safety guidelines.

A standard working day may be up to 12 hours between 8:30am – 11:00pm, across any of the seven days in the calendar week, including weekends and public holidays. Shifts commence and finish each day at Jones Bay Wharf in Pyrmont.

You can read more about Cruise Sydney and get a detailed understanding of the menu on our website - https://www.journeybeyondcruises.com/cruises/

About You

• Minimum 3 years’ experience in a similar Chef role (experience on cruises or in high-end restaurants will be highly regarded)
• Must possess a Commercial Cookery Certificate
• Must enjoy working independently, autonomously and unsupervised, and have the desire to be in charge of the kitchen
• Leadership skills with the ability to coach and mentor Kitchen Hand
• Demonstrated experience producing high-quality food
• Strong communication skills with the ability to control and direct food preparation process
• Exceptional attention to detail to ensure all dishes are up to standard
• Entitlement to work in Australia - if you are on a visa, this must have no restrictions for at least 6 months
• Must not be affected by sea sickness

What We Offer

As a Journey Beyond employee you'll enjoy:

• Generous 75% discount on Journey Beyond travel and experiences
• Opportunities to grow your experience across our other 13 brands nationally
• Generous discounts with key suppliers such as Qantas Club & Appelles products
• Exclusive private health partnership with Medibank
• Access to leading Employee Assistance Program (EAP) providers

Remuneration and penalties are in accordance with the Hospitality Industry Award.

Are you ready to join us? Your journey begins here!