As an Early Years Chef, you will be responsible for preparing and delivering nutritious and delicious meals for children in our care. Your expertise in early childhood nutrition and understanding of dietary guidelines will ensure that every meal supports the health and development of the children.
Planning and preparing meals, cleaning, and cooking are significant parts of our chefs' roles, but they are more than just cooks in a kitchen. Our chefs are incredibly talented and creative individuals who collaborate with each other, their teams, and the local community to enrich childrens experiences, health, and lives.
Edges New Centre details:

Open and Close times: 6.30am and 6.30pm
Address: Kings Rd, Salisbury Downs SA
Rooms: Nursery 1 & 2, Toddler 1 & 2, Pre-Kindy 1 & 2 and Kindy 1
Date due to open: Mid January

Perks and Benefits:

Birthday
... Click here to view more detail / apply for Chef

DOLPHIN CATERING SERVICE PTY LTD trading as Aussie Snacks (ABN 31 655 545 967) located at 2/63 Winnellie Road, Winnellie NT 0820 is looking for a full-time permanent Chef to work in our establishment.

You must have relevant qualifications in cookery (Diploma / Advanced Diploma / Certificate IV in Commercial Cookery or Kitchen Management, or equivalent work experience). Also, related experience for at least 2 years is preferred.

About the job:

Participate in planning menus with the Owner / Manager, for weekly / daily specials, menu update to suit seasonal produce, and menu for special booked events (if required)
Demonstrate cooking techniques and assign cooking duties to kitchen staff. Discuss and resolve the food complaints efficiently with the kitchen and waitstaff.
Prepare and cook food according to the menu, and meeting special dietary requirements, including sauces, protein, and ensuring to avoid contamination.
Estimate product requirement and costs for following day and on weekly basis. Ensure appropriate food safety trainings are up to date (i.e. Safe Food Handling Certificate)
Arrange for the input of invoices for inventory and stock control. Supervise and assist in preparing roster for the kitchen staff. Monitor all stages of preparation and presentation of the dishes.
Ensure food prepared in the kitchen is of highest possible quality and standards. Proper check and maintenance of all kitchen equipment and regular audits of temperature controlled facilities.
Regulating temperatures on ovens, grills and other cooking equipment in the kitchen. Has a full operational knowledge of all recipes, standards, portion sizes and presentation style of dishes produced within the kitchen.
Ensure the freshness and quality of ingredients. Ensure and enforce the health and safety standards are maintained in the kitchen
Applicants that are interested in the position, please forward us a copy of your updated resume / CV. Note that only suitable candidates will be contacted.

The offered salary is $70,000 - $75,000

Job Types: Full-time, Permanent

Pay: $70,000.00 – $75,000.00 per year

Work Location: In person

Application Deadline: 30/03/2025

For the Love of Food! Join the Sodexo team?? 
Do you want to be part of one of the country?s largest and most diverse Chef Teams?? ? 
Sodexo inspires and nurtures our chefs to become leaders in their industry and deliver fantastic food which delights our customers. All we ask is that you have a passion for what you do and an eye for innovation.?? 
If you?re looking to be part of a team driving the latest food trends across Australia, we have an opportunity for an experienced Sous Chef to join our team at Amrun Village in Far North Qld. The Sous Chef will be rostered on a 14 day on, 7 days off ? 11 hours per shifts.  
Who are we looking for? 
We are looking for experienced, passionate Sous Chefs who are seeking their next career step.?To be successful, you?ll need; 
... Click here to view more detail / apply for Sous Chef

About Us

Mollymook Golf Club is a premier destination on the NSW South Coast, offering world-class golfing, dining, and event experiences. We pride ourselves on exceptional customer service and a welcoming atmosphere for members and guests alike.

Role

Mollymook Golf Club is looking for an individual who can oversee the kitchen by effectively managing other kitchen and food preparation team members whilst deciding what dishes to serve and adjusting orders to meet guests' requests.

The individual will assist in prep-work but will also cook specialty dishes that require changes due to seasons. In doing so, choosing the right ingredients and designing a menu based on availability, popularity and demand will be essential to the role.

All work will be conducted in a fully functioning, very clean and organised kitchen. Applicants must have the ability to work well under pressure and time constraints, with knowledge of different varieties of foods and ingredients, communication skills, and the ability to accept customer feedback to improve future experiences.

Responsibilities And Duties:
• Plan and direct food preparation, cooking, and presentation in a busy fast paced setting from entrees to mains, including fresh house-made pastas, a wide variety of traditional pizzas, breads, etc.
• Set up the kitchen with cooking utensils and equipment, like knives, pans, and kitchen scales.
• Work with Cooks and other kitchen staffs for efficient provisioning and purchasing of supplies.
• Work with the Director to plan the menus that are flavourful and popular with customers.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Monitor and ensure food quality, quantity, taste and presentation are in accordance to the menu and customer preference at all times.
• Perform food preparation tasks and to check quality/presentation of orders to make sure food is cooked consistently and properly.
• Plan work on orders so that items served together are finished at the same time.
• Ensure kitchen is kept to a high standard by providing a clean, hygienic environment for the preparation and delivery of meals
• Assist the Director to conduct recruitment activities for cook and other food preparation workers including making shortlist, interview and selecting candidates
• Stock and maintain adequate levels of food product at line stations.
• Advise on cooking methods and practices.
• Assist and support the Director in routine and specific tasks.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen.
• Comply with all health and safety regulations.

Skills And Qualifications
• AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2).
• 3 years of work experience.
• Ability to handle busy service and ensure quality of food is maintained. Work in a fast-paced environment.
• Hardworking, positive attitude.
• Ability to work within a team and independently. Be available for weekdays, weekends, and nights.

Australian citizens and permanent residents encouraged to apply.

Salary: $73,150 - $75,000

Were looking for a can-do kitchen superstar (aka Commis Chef), ready to step up as the #legend in our munch times at Rendezvous Hotel Perth Scarborough.


Youll redefine what it means to feel chilled at the hotels dining haunt. Hailed as the place to be. 


You see, were all about making connections and serving mind-blowing experiences; we boldly make FOMO a good thing. No fear! With you on the job, no-one misses out. Youll make it your mission to fuel every culinary fancy from stand-out snacks to plating up deliciously wholesome mains. 


Creativity and innovation are where you shine, which is why we want you on our team.  


Like us, your reputation precedes you. Youre revered in the industry as the chefs chef. Sure, you look great in white, and rarely break a sweat under pressure,

... Click here to view more detail / apply for Commis Chef

As our Chef de Partie, you will be instrumental in creating high-quality dishes, managing kitchen operations, and maintaining food safety standards. You’ll have the chance to develop innovative menu items while mentoring junior staff, helping them grow and enhance their skills.

Your diverse experience with various cooking styles and techniques will be invaluable as you lead and train the kitchen brigade, promoting a collaborative and efficient work environment. Join us in crafting exceptional dining experiences!

Head Chef - FIFO
Job no: Work type: Full time Location: Bowen Basin, Brisbane, Cairns, Emerald, Gold Coast, Longreach, Mackay, Rockhampton, Sunshine Coast, Townsville Categories: Catering



ISS IS A PLACE TO BE YOU
We have ambitious goals for how we work, how we impact our surroundings and how we treat our people. Its you that makes the difference to making amazing places, and we believe everyone can influence change for the better. 
ISS IS A PLACE TO BE WHO YOU ARE
Every ISS employee, or placemaker, is part of both a diverse team and global community of colleagues where different skills, personalities, and life choices are acknowledged and celebrated as part of a positive, inclusive environment. ISS teams come together to care for clients and colleagues, championing talents and uniting with trust in a place

... Click here to view more detail / apply for Head Chef ? FIFO

19th November,
The Role - HEAD CHEF The primary role of the Head Chef of the Orchard Early Learning Centre in St Ives is to manage the day-to-day operations of a busy kitchen for our 98-place Early Learning Centre. The Centre is located along Mona Vale Road with a bus stop available next to the centre for ease of public transport.   You will also have the opportunity to be mentored and guided by Tawyna Bahr, leading food expert and Executive Chef of Orchard Early Learning Centre, and work with other like-minded chefs within Orchard Early Learning Centres. The Centre - ORCHARD ELC ST IVES Orchard Early Learning Centre prepares children for a life of learning and well-being. Our purpose-built St Ives Service has been designed to ensure the very best in care, education, and nutrition. Our service caters to 98 children per day across 6 rooms aged 6 weeks to 5 years old. 
... Click here to view more detail / apply for Head Chef

Sous Chef
Job no: Work type: Full Time Location: Perth Categories: Chef

$80K 11.5%super 

Iconic location - Perth Zoo
New Facilities
Full Time role with growing opportunities

RA Venues is about food that delivers on originality, quality and taste. Carefully crafted menus enhance our events, with every dish brought to life by our culinary teams and inspired by a food philosophy built on sustainability, seasonality and ethically sourced produce


 

We are looking for experienced Sous Chef to play a pivotal role supporting the day-to-day catering operations at Perth Zoo !

THE POSITION

Play a pivotal role supporting the day-to-day catering operations
Plan and execute a seasonal grab n' go and la carte menus, drawing upon local providers for inspiration
Providing


... Click here to view more detail / apply for Sous Chef

Reporting directly to our Head Chef  you will have a proven track record of managing a busy kitchen in a high volume casual fine dining environment. You will have experience with a variety of cuisine and a background in Japanese techniques and styles. You will be creative and have a genuine passion for exceptional cuisine. You will also be able to manage and develop a strong team. This role is your opportunity to make your mark within the Sydney dining space and be part of a new venue.

• Creation and planning of menus with the Executive Chef.
• Estimating food and labour costs, stock taking and managing kitchen ordering.
• Monitoring quality of dishes at all stages of preparation and presentation.
• Preparing and cooking food to a high standard.
• Explaining and enforcing hygiene regulations.
• Developing and training a dynamic and talented team.

CHEF – Fulltime position
KMK group Queensland Pty Ltd T/as Indian Mehek seeks full-time Chef to produce a range
of authentic Indian veg and non-veg curries.
Indian Mehek provides customers with modern Indian fine dining experience and is located
at 10 Felix Street in heart of Brisbane CBD. The team at Indian Mehek believes that making
authentic Indian food is not our job but passion. We include our love to food apart from
exotic ingredients.
The role includes:
Responsibilities:
? To prepare and serve a range of Indian meals at a consistently high standard
? To support business growth by contributing ideas for menu development, training of
staff and other ideas.
Main Duties:
? Planning menus, estimating food and labour costs, and ordering food supplies
? Monitoring quality of dishes at all stages of preparation and presentation
? Discussing food preparation issues with Managers, Dietitians and kitchen and waiting
staff
? Demonstrating techniques and advising on cooking procedures – specifically
ensuring traditional Indian cooking techniques are followed to retain authenticity of
the cuisine.
? Prepare menu items adapting them to the dietary needs of the customers
? Ensure quality and consistency by ensuring the kitchen team follows standard
recipes and presentation
? Checking the quality of raw materials
? Checking the cleanliness and operation of equipment before production
? Engage effectively with suppliers in ordering daily supplies and receive and store
stock as per company standards and estimated requirement.
? Explaining and enforcing food safety & hygiene regulations as per the current
regulations.
? Hire, train and supervise kitchen staff
? Ensure consistent and quality performance from kitchen team during peak trade
hours.
To be selected you must have:
? Certificate IV in commercial cookery or higher or equivalent experience
? At least 4 years’ experience as Chef
? Proven experience in a similar role at a busy fine dining Indian restaurant
? Experience in cooking in a tandoor using authentic Indian cooking techniques
? High level of attention to detail
? Exceptional levels of cleanliness and organisation
? Management, communication and organisational skills
? Team player and able to work in busy environment
We are offering excellent working conditions and a starting gross salary of $70,000-$76,396 a year

For the Love of Food! Join the Sodexo team  

Do you want to be part of one of the country’s largest and most diverse Chef Teams?  

Sodexo inspires and nurtures our chefs to become leaders in their industry and deliver fantastic food which delights our customers. All we ask is that you have a passion for what you do and an eye for innovation.  

If you’re looking to be part of a team driving the latest food trends across Australia, we have several permanent opportunities available for experienced and qualified Chefs working a Fly-In-Fly-Out 2:1 roster from Brisbane OR Cairns into Weipa Far North QLD 

Who are we looking for? 

If you have a passion for food, thrive in fast-paced environments delivering food to the highest standards, have strong interpersonal skills and love working alongside a team, we want you! To be successful, you’ll need: 

• Australian Citizenship or, Full Australian working rights  

• Trade Certificate, Certificate III in Commercial Cookery  

• Previous experience in mass-catering environments (volume cooking) 

Why choose Sodexo? 

Sodexo is a people business, employing over 400,000 people worldwide and thousands here in Australia. Our employees, who personify Sodexo's unique values of Service Spirit, Team Spirit and Spirit of Progress, are our greatest asset through their commitment and dedication.  We believe the more diverse we are, the stronger we are. No matter your background, we will do all we can to help you thrive. We are committed to promoting equal opportunities, valuing diversity, and creating an inclusive working environment for all our employees. 

At Sodexo, we are a proud Equal Opportunity Employer and encourage applications from all applicants regardless of age, race, sex, ethnicity, religion and beliefs and people with disabilities. We offer a competitive salary, many development opportunities and an outstanding benefits and recognition program!  

How to apply? 

If you are interested in joining the Sodexo team and meet the minimum criteria outlined above, please apply with your resume detailing relevant employment experience and availability.  One of our friendly recruiters will contact shortlisted candidates for a phone interview. This is also your opportunity to ask any questions you may have. 

What are you waiting for? Submit your application today and become part of the Sodexo family! 

Better begins here
Crown Resorts is an exceptional place to visit and it?s an even better place to work, a place where you can play your part in creating joyful experiences for our guests and our people. We value passion, creativity, and an appetite for change - for the better. Here, you will be part of the team, empowered to explore more, experience more, and supported by your leader to grow and develop.
The role
Crown Sydney is seeking enthusiastic and dedicated individuals to join our esteemed kitchens as a  Chef de Partie  on a full-time basis. We currently have opportunities available in the below venues:

Epicurean
CirQ
In-Room Dining

In this role, you will support the senior chefs in implementing, developing, and maintaining culinary procedures and overall business goals. You will oversee a kitchen section with direct reports to ensure operations ... Click here to view more detail / apply for Chef de Partie

About Sushi Gin:

Sushi Gin is a new style Omakase sushi experience. Omakase translates to 'I leave it up to you', where the chef chooses and presents seasonal specialities. The food is innovative and surprising, and the meal becomes an artistic performance.

We currently have two locations in Karrinyup and Perth CBD, and the third location is on the way!



Position Overview:

We are seeking a talented and passionate Chef to join our dynamic team. The ideal candidate will have a deep appreciation for Japanese cuisine, a keen eye for detail, and the ability to work in a fast-paced environment. As a Chef at Sushi Gin, you will play a crucial role in maintaining our high standards and delighting our customers with exquisite dishes.

Key Responsibilities:

Sushi Preparation: Create high-quality sushi, sashimi, and nigiri with fresh, authentic ingredients, ensuring consistency in taste, presentation, and portion size.

Menu Development: Assist in developing and expanding the menu by introducing new sushi variations and incorporating traditional Japanese hot dishes like tempura, ramen, and teriyaki.

Ingredient Sourcing: Select and source the freshest fish, seafood, and ingredients, maintaining quality standards and adhering to health and safety regulations.

Food Presentation: Ensure that all dishes, including hot foods and sushi, are aesthetically plated, maintaining the authenticity and visual appeal of Japanese cuisine.

Hot Food Preparation: Skilfully prepare a variety of Japanese hot dishes, including grilled, fried, and simmered foods, with an emphasis on traditional cooking techniques and flavours.

Kitchen Hygiene and Cleanliness: Uphold strict hygiene practices, ensuring cleanliness in the sushi station and kitchen areas, complying with food safety and sanitation regulations.

Customer Interaction: Engage with customers when preparing sushi at the bar, providing insights into sushi ingredients and preparation techniques, and responding to special requests.

Inventory Management: Manage stock levels of perishable ingredients, particularly fish and seafood, minimising waste and ensuring timely orders for fresh supplies.

Collaboration: Work collaboratively with the kitchen staff to coordinate the preparation of sushi and hot dishes, ensuring timely service during busy periods.

Training and Supervision: Train junior chefs and kitchen staff in sushi-making techniques and Japanese cooking methods, ensuring high-quality output across the team.


Qualifications and Requirements:

Culinary Education & Experience: Formal training in Japanese cuisine and proven experience as a sushi chef with knowledge of preparing both sushi and hot Japanese dishes.

Expert Knife Skills: Proficiency in using specialised Japanese knives for precise slicing of fish, vegetables, and meats, crucial for sushi preparation.

Knowledge of Japanese Cuisine: Deep understanding of traditional Japanese cooking techniques and dishes, including sushi, sashimi, tempura, and grilled dishes.

Food Safety Certification: Possession of relevant food safety and handling certifications to ensure compliance with hygiene and safety standards.

Attention to Detail & Presentation: A strong eye for detail in both food preparation and presentation, maintaining traditional Japanese aesthetics in every dish.

Flexibility: The role requires flexibility in working hours, including weekends, evenings, and public holidays.


Why apply ?

- Growing company with development opportunities.
- Competitive compensation $75,000pa + super.
- Apply directly to Workforce Australia.

Seeking a Sous Chef to join a great kitchen team in an high volume service venue overlooking the water at Terrigal on the beautiful Central Coast. As Sous Chef, you'll support the Head Chef in managing kitchen operations, supervising staff, and ensuring food quality. Stepping up in the Head Chefs absence, on a 42-hr rotating roster.
Responsibilities:

Oversee daily kitchen operations and ensure smooth service during peak hours.
Lead, mentor, and inspire kitchen staff, fostering a culture of teamwork and excellence.
Contribute to menu planning and development, bringing fresh ideas to the table.
Maintain high standards of hygiene, cleanliness, and food safety.

You:

A strong, creative leader who can manage kitchen operations with precision and passion.
Someone with a flair for culinary innovation and a commitment to delivering high-quality, seasonal dishes.
Excellent teamwork skills with a positive, can-do
... Click here to view more detail / apply for Sous Chef | Terrigal Beachside Venue | $80k S

Progress with purpose at one of Australias largest health care providers
Get ahead with salary packaging, benefits and professional development in a supportive team environment
Pay rate is dependent on Enterprise Agreement and experience - $34 - $35 per hour super

About the role:


Reporting to the Home Manager at Calvary Brighton, located in South Brighton, South Australia, we currently have an opportunity for a Chef Manager to join our team!


 

This is a full time position  


 

What you bring: 


A certificate III in commercial cookery/preferably trade qualified
Hold Food Safety Supervisor certification
Previous experience in Aged Care/Health Care or other similar environment
Knowledge of relevant regulatory bodies,legislative requirements including accreditation, local council and state government
Sound knowledge of texture modified food and thickened
... Click here to view more detail / apply for Chef Manager

Above award rates
Highly rewarding Chef Manager position within the Aged Care sector
Work with a highly supportive, inclusive, and friendly team

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We operate in over 40 locations throughout Victoria employing over 700 staff. We offer Opportunities for career development and progression.
About the role
An opportunity to work a Tuesday to Saturday roster as a Chef Manager. This role reports directly to the Operation Manager and ensures the smooth running of the kitchen on a day-to-day basis. 
Duties

Preparation and cooking of meals as per the set menu
Ensure meals are of high quality with excellent presentation
Communicating with Site Manager and Facility staff
Provide supervision and direction to Kitchen Staff


... Click here to view more detail / apply for Chef Manager

Roving Chef Full Time Role
Competitive Salary
Travel Allowance

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We have several exciting job opportunities available for enthusiastic and reliable individuals to join our team as Chefs.
We operate in over 40 locations throughout Victoria employing over 700 staff. We offer Opportunities for career development and progression.
About the role

Production and delivery of high-quality meals
Oversee and support resident dining experience
Lead & manage kitchen team, ensuring a smooth operation.
Manage compliance related to food safety, WHS and quality.
Stock control and ordering
Food cost management
Communicate with facility management, residents and families

What you will bring :

Chef Qualifications
Experience within Aged Care with

... Click here to view more detail / apply for Roving Chef

Above award rates
Highly rewarding Chef Manager position within the Aged Care sector
Work with a highly supportive, inclusive, and friendly team

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We operate in over 40 locations throughout Victoria employing over 700 staff. We offer Opportunities for career development and progression.
About the role
A unique opportunity to work a predominately 9:00am to 5:30pm schedule as a Chef Manager. This role reports directly to Operations Managers and ensures the smooth running of the kitchen on a day-to-day basis.
Duties

Preparation and cooking of meals as per the set menu
Ensure meals are of high quality with excellent presentation
Communicating with Site Manager and Facility staff
Provide supervision and direction to Kitchen Staff

... Click here to view more detail / apply for Chef Manager

Job description

Be part of a socially innovative enterprise that celebrates native flavors through modem cooking techniques.

Overview Position:

We are well-known busy fine dining, A la carte restaurant in Perth. You will be reporting to the director to ensure the smooth running and professionally managed commercial performance of the kitchen as well as the brand.

Job Profile:


Plans menus and estimates food and labor costs.
Ensure menu items are made per authentic Indian recipes
Discusses with the Director, Restaurant Manager, and all staff regarding Events and Functions to keep the kitchen Prepared.
Organizes prepares and cooks food.
Prepare different specialty items including Indian Chinese dishes, Indian dishes, and tandoori bread
Also prepare Dosa Batter, Sambar, and chutneys on a daily basis and check the quality of all base sauces.
Select, prepare and cook for different menu items
Produces Indian style snacks such as samosas, chaat, and puris
Prepare sauces, accompaniments, and soups
Prepares and produces Indian desserts
Presents and portions food on plates and adds sauces and garnishes.
Freeze and preserve foods
Selects and trains staff and demonstrates required cooking techniques to cooks and kitchen hands and mentors them on cooking procedures.
Enforcing workplace hygiene procedures and regulations.
Follows workplace health and safety procedures including applying first aid if necessary.
Follow daily, weekly, and monthly maintenance Schedules for all Equipment in the Kitchen.
Maintain Kitchen stock inventory and order all Food supplies as per order Schedule.
Adhere to all System Operating Procedures (SOP)
Prepare and cook food according to customers' orders. Please note that we are FINE DINE restaurant and each and every item on the menu is made after the order is received and KOT is generated inside the kitchen. We do not have bain-marie in the kitchen and each and every item is A la Carte Menu
Introducing new menu items on regular basis. This includes; Weekly specials / Combos planning / Planning and implementing vegan and gluten-free menus / Planning new drinks (non-alcoholic) menu / Constantly planning, adding, and updating menu based on local requirements and ingredients available at all


If this role sounds like the type of job you are seeking, then please click apply button and send your updated resume.
Only candidates with the right to work in Australia must apply.

Job Type: Full-time

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

Above award rates
Highly rewarding Chef Manager position within the Aged Care sector
Work with a highly supportive, inclusive, and friendly team

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We operate in over 40 locations throughout Victoria employing over 700 staff. We offer Opportunities for career development and progression.
About the role
A unique opportunity to work a predominately 9:00am to 5:30pm schedule as a Chef Manager. This role reports directly to Operations Managers and ensures the smooth running of the kitchen on a day-to-day basis.
Duties

Preparation and cooking of meals as per the set menu
Ensure meals are of high quality with excellent presentation
Communicating with Site Manager and Facility staff
Provide supervision and direction to Kitchen Staff

... Click here to view more detail / apply for Chef Manager

Attention all Chefs! We are on the look out for talented chef de parties to join  North & COMMON, Do not miss this incredible opportunity to be a part of something truly special. Apply now and join the North&COMMON Team! 
North&COMMON  
An elevated brasserie. Produce driven, seasonal, not locked into preconceived ideas of what neighbourhood   dining should and should not be, drawing from our backgrounds to deliver an ever-evolving dining experience. 
A lively, welcoming space free of pretention, inviting locals and travellers alike. A place the north celebrates and celebrates at. 
Requirements 
To qualify for this exciting opportunity, you will need:

One years of experience in a high-volume, preferably within a hatted restaurant.
We are looking for someone who is not only a team player, but also willing to commit to a long-term career driven individuals.




... Click here to view more detail / apply for Chef De Partie

Samson Lake Pty Ltd trading as Bindoon Hotel, is located in the picturesque Chittering Valley only 45 mins north of Perth.

We are a family run country pub and are currently seeking a Full Time Sous Chef. Excellent location, recently refurbished kitchen, accommodation available to the suitable applicants. Great team environment.

**NOTE: We are only accepting applications from persons currently in Australia with a Valid Work Visa. Long term employment - min 12 months.

Sous Chef Min. Cert 3 Commercial Cookery or 3 years experience in a similar role, have Food Safety Hygeine certificates. Must be quick learner and fast on your feet. Attention to detail, team player, reliability and committment are essential.

Duties include but not limited to:

Responsible to Head Chef/Owner
Assist leading the kitchen
Kitchen set up, all prep, cold larder, sauces, meats, marinades, vegies
Cooking to menu recipe requirements, to order (a la carte)
Fryer, ovens, grill and pans
Stock maintenance and rotation
Staff training and supervision
Adhere to all Food and Work Safety policies
General cleanup
Immediate start. Willing to do a trial. Accommodation available. Must have own transport (no public transport avail) and be flexible with work hours.
Please email resumes to : [email protected]

Job Types: Full-time, Permanent
Pay: $73,150.00 – $80,000.00 per year

Benefits:
Employee discount
Visa sponsorship

Schedule:
Day shift
Evening shift
Every weekend
Rotating roster

Experience:
Cooking: 2 years (Required)

Fowles Winery and Cellar Door is looking for a Chef de Partie to join the kitchen brigade.
Chef de Partie - Fowles Wine, Strathbogie Ranges
• Opportunity for an exciting tree change
• Work life balance
• Live your dream
• Strong business growth and career development opportunities
• Exceptional working culture and lifestyle

About the company
Fowles Wine is a fast paced and fast growing regional food and wine hub. Family owned and operated, we are located in the heartland of regional Victoria. An eclectic mix of innovative and entrepreneurial farmers and winemakers, with the ideology of becoming the most exciting, next generation, regional winery in Australia. We specialise in crafting the finest wine for food and providing an outstanding customer journeys and experiences.
We are on the look-out for a chef de partie to support tour a 200+ seat restaurant, on site function space, outdoor feasting area, wine and appetisers bar and Farm Store selling home-made take-home gourmet meals and preserves, Fowles Wine are upping the ante on regional food and wine.

The Role:
The Chef de Partie will be a key staff member in the kitchen operations. The role will require the successful candidate to be involved in a la carte breakfast, lunch ,functions and produce production for the Farm Store, along with contributing ideas to the daily specials and menu development.
The successful applicant will be self-driven, flexible and able to adapt to the demands of the operations. This role is full time working 5 days across the week.
Position Requirements
• Hold a valid driver’s license
• Hold a food handling certificate
• Weekend availability is essential
• Physically fit and able to lift cases of wine
• Knowledge of relevant laws and regulations relating to the hospitality industry
• Mature attitude, honesty, loyalty and exceptional work ethic
• Presentable and professional
• Comply with all company policies and procedures
• Have completed relevant chef qualification or apprenticeship
• Minimum two years’ experience as a chef in a la carte restaurant
• Experience in menu planning, including functions
• Experience in food preparation, cooking and presentation according to company standards
Our business thrives on innovation and excellence and is home to one of the industry’s most dynamic team of wine industry and hospitality professionals. A genuine feeling of family, our team is an exceptional bunch of likeminded, hardworking entrepreneurs, at the forefront of independent sustainable living. On and off the land our philosophies are clear: we create Regional Wines to showcase a Sense of Place and Food Wines which showcase a Sense of Style.
Cash salary $73,500 to $80,000 subject to work experience.

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.



About the location:

When you think about Four Seasons, we hope unparalleled luxury comes to mind. But what is luxury, really? Our answer may surprise you. To us, true luxury is a meaningful sense of belonging. It is a dedicated focus on how people want to be treated, grounded in the genuine care you experience during your stay and defined by an abundance of humanity and generosity. This starts with our passionate team, welcoming you to be the centre of our world, anywhere in the world – and always with a distinctly human touch. The views are just the beginning at Four Seasons Hotel Sydney, located at the epicentre of the historic Rocks district, sparkling Harbour and buzzing CBD. Chic rooms and suites embrace the iconic attractions just steps away, while the award-winning restaurant and street front bar are destinations unto themselves.



About The Role:

Reporting to the Executive Chef, the Chef de Cuisine plans, organizes, controls and directs the work of employees in our Restaurant, Mode Kitchen & Bar, ensuring high quality and consistency.

As a leader in our culinary department, the Chef de Cuisine works across all service periods to deliver an exceptional experience and provide leadership, with the ability to prioritise and adapt to the changing needs of the operation. The ideal candidate drives creativity and innovation and provides inspirational mentorship to the team. As well as showcasing exceptional technical ability in culinary, the role requires sound organizational skills, robust business acumen, a strong work ethic and leadership skills.



What you will do:

-To thrive in the role of Chef de Cuisine, you will be hungry to elevate your craft to the next level to help deliver flawless dining experiences
- Ensure the highest quality of all food prepared in the kitchen, constantly inspects taste, temperature and visual appeal
- Creative menu design for Mode Kitchen & Bar, ensuring high quality and optimal menu engineering
- Co-ordination of food preparation, ordering, stock control and day to day execution of all culinary activities
- Quality management of food as well as managing all food safety components in line with local regulations and company procedures
- Investigation and resolution of guest complaints
- Effective liaison, support and collaboration across the hotel
- A “hands on” approach and able to showcase world class technical skills
- Stay connected within the industry, sharing the latest food trends, techniques and equipment in the international and local market
- Be actively involved in the execution of special culinary events
- Sustain effective relationships with key stakeholders, both internally and externally, including guests and clients
- Development of food cost and quality control procedures, Investigate food cost issues with a view to take corrective action s as needed
- Ensures high level of personal hygiene and grooming standards of the kitchen staff
- Complies with hygiene standards and ensures highest level of cleanliness and sanitation in all food preparation. Examine food suppliers and received goods for quality and quantity
- Coach and review the various levels of chefs to train them for the next level within the property and company
- Ensure equipment and fixtures are maintained well and reports any faults and damage
- Maintain computer systems, menu sales mix, food cost reports, employee reviews and administrative duties




What you bring:

- 3+ years leading a Culinary Team within a high quality and high volume hotel operation
- Ability to communicate clearly and openly to achieve a high trust environment with strong engagement and teamwork.
- Superior knowledge of culinary craft in a high volume, luxury environment as well as administration/management
- Proven ability to effectively lead in a variety of situations with operational and guest needs, flexible leadership style.
- Exceptional attention to detail and an ability to increase efficiency and productivity
- Strong leadership and communication skills


What we offer:


- Competitive Salary, wages, and a comprehensive benefits package
- Excellent Training and Development opportunities
- Complimentary Accommodation at other Four Seasons Hotels and Resort
- Complimentary Dry Cleaning for Employee Uniforms
- Complimentary Employee Meals



If you fit the above criteria, we look forward to receiving your application!


Remuneration range for this role is $110-120k per annum plus super/benefits.


We make it a point to take the time to review each resume carefully to select those that are a match with the preferred qualifications for the job. If that’s you, we will contact you to set up a time to get to know each other.