About the role: We are seeking a talented Chef to join our Patient Food Services Team at the Royal Adelaide hospital. In this role, you will be responsible for preparing and serving high-quality, nutritious meals for our patients, contributing to their overall well-being and satisfaction. You will work closely with other food services staff to ensure that every meal meets our standards of quality and safety. Your interactions with patients, staff, and the public will require you to maintain a high level of confidentiality, empathy, and courtesy at all times. 
This is a full-time opportunity; you must be available to support a 7-day rotating roster between the hours of 5am and 7pm.
Key Responsibilities:

Assemble, prepare, and produce food requirements as directed by the Kitchen Operations Manager. This includes food safety, maintaining cleanliness in the kitchen, managing stock control, and adhering to all kitchen policies and
... Click here to view more detail / apply for Chef

About The Mill Echuca

The Mill Echuca is a fully licensed Restaurant that provides a warm and welcoming space for people to gather, to eat, drink, unwind and be entertained. A relaxed neighbourhood gathering space in the heart of Echuca on the banks of the mighty Murray River, with a rustic charm and contemporaru vibe. We are housed in a five-storey historical utilitarian building constructed in 1881 that formerly housed Echuca’s iconic flour mill.

We are renowned for delivering a wide variety of events to the local community, ranging from intimate personal gatherings to large-scale functions including weddings, conferences, and more.

About the Opportunity:

As a Chef de Partie at The Mill Echuca, you will play a pivotal role in our kitchen team. You will be responsible for leading your designated section, ensuring that every dish is prepared to the highest standards of safety, quality, and presentation. At The Mill, you will contribute to menu development, bringing fresh ideas and a modern perspective to our culinary offerings. You will be part of a team that values passion, dedication, and the pursuit of culinary excellence focusing greater levels of guest experiences. Thus, we expect you to bring meticulous attention to detail, a passion for culinary excellence, and maintain the best professional standards. This is a great opportunity to develop your skills and grow within a dynamic and prestigious kitchen.

Key Responsibilities:

• Section Management: Oversee the operations of your assigned section, ensuring food preparation and presentation meet our high standards.
• Quality Control: Maintain consistency in taste, texture, and appearance of all dishes served by your section.
• Menu Development: Collaborate with the Head Chef and Sous Chef to create and refine menu items, contributing innovative ideas for new dishes and seasonal specials.
• Inventory Management: Monitor stock levels, ensuring fresh ingredients are always available, and assist in ordering and receiving supplies.
• Training and Supervision: Mentor junior kitchen staff, providing guidance and training to uphold our restaurant’s standards. Lead by example in all aspects of kitchen work.
• Health and Safety Compliance: Ensure strictest compliance with safety, hygiene, HACCP and workplace health and safety legislation and regulations; and maintain & apply knowledge relating to food allergens and safety.
• Efficiency and Cost Control: Work efficiently to minimize waste and control food costs without compromising quality. Implement best practices for portion control and ingredient usage.
• Communication: Maintain clear and effective communication with the kitchen team and front-of-house staff to ensure seamless service.

The Ideal Candidate Must Have:

• Experience: Minimum of 3-5 years in high-end, fine dining restaurants and the ability to perform on multiple kitchen stations is essential. Experience in a Chef Hat awarded venue is highly desirable.
• Culinary Expertise: Strong culinary skills with a deep understanding of various cooking techniques and cuisines. Proven ability to create visually appealing Continental and Multi-Cuisine dishes.
• Leadership: Demonstrated ability to manage and mentor junior kitchen staff effectively. Supporting other staff members in tasks that need to be completed. Quality control by attending to every stage of the production and delivery processes, as well as training junior cooks in these processes.
• Attention to Detail: Exceptional focus on food presentation and flavour balance. Monitoring presentation of food, occasional monitoring of displays and continuous monitoring of ingredient availability.
• Organizational Skills: Strong time management skills with the ability to thrive in a fast-paced environment. Reviewing current practices to optimise storage and reduce costs and ensuring stock rotation (first in first out principle) and managing inventory balances.
• Passion for Excellence: A genuine commitment to culinary excellence and maintaining high standards at The Mill.
• Communication: Excellent verbal and written communication skills including high proficiency in English language, fostering teamwork.
• Safety Knowledge: Proven understanding of Australian food safety and sanitation standards.
• Qualifications: Minimum Diploma in Hospitality Management and the associated Certificates in Commercial Cookery & Kitchen Management.

Working Conditions:
• Hours: Full-time position with a 5-day work week, including evenings, weekends, and holidays as required.
• Environment: Fast-paced, high-pressure kitchen environment requiring extended periods of standing and use of various kitchen equipment.

Remuneration:
This position offers a competitive salary based on experience and qualifications; salary range $70,000 - $75,000 plus superannuation.

On Behalf our client , Boulder Dash Entertainment Group Pty Ltd , we are looking for an enthusiastic, skilled head chef to join their team on a full time basis.

Job Brief
You will be leading the kitchen with the guidance of the management team of the restaurant. You will supervise and guide other chefs, sous chefs and cooks, and enforce any requirements and guidelines according to relevant standards. You will be a creative professional who is willing to participate in creating seasonal menus and food.

Job duties/Responsibilities

- Knowledge of all standard procedures and policies pertaining to food
- Maintaining hygiene and the highest food quality standards according to the regulations
- Responsible for all kitchen equipment, ensuring they are well maintained and reporting any
malfunctioning
- Supervising junior chef
- Responsible for menu planning
- Estimating the daily production and ensuring sufficient inventory in stock
- Giving guidance on cooking procedures
- Lead the Kitchen
- Ensuring effective communication between chefs, management team and waiting staff, and
maintaining a safe and friendly working environment
- Any other reasonable duties as assigned by management

Qualification, Skills & Experience
- Minimum two years experience in a similar role
- Certificate IV Commercial Cookery preferred
- Excellent interpersonal skills
- The desire for personal growth and professional development

Remuneration : Base salary $73,150 - $85,000 per annum +super
Location : Boulder WA 6432

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

09th November,
Join a supportive and friendly team working together to make a real difference not only   for the people we care for, but also each other Southern Cross Care has an exciting opportunity for a part-time Chef to join our SCC family at Aruma Lodge Residential Aged Care Home in Broken Hill This is permanent part-time role with a guaranteed minimum 60 hours per fortnight. What can Southern Cross Care Queensland offer you?

Competitive pay rates with the benefit of Not-for-Profit salary sacrifice options to take home more
Opportunity to join a supportive purpose driven organisation
Great staff culture
Ongoing individualised training
Employee Assistance Program for employees and their families and support programs like Thrive (access 50% of your earned wages early)
About the role
In this rewarding role you will assist in the planning and preparation
... Click here to view more detail / apply for Chef ? Aruma Lodge

Cafe 63 in Dalby, QLD, is on the lookout for a skilled Chef to enhance our kitchen operations. If you are passionate about the culinary arts and possess a minimum of two years of experience alongside a relevant associate degree, Advanced Diploma, or Diploma, we would love to hear from you!

Position: Chef

Location: Dalby, QLD

Key Responsibilities:
• Assist to develop innovative menus while balancing both food and labour costs. Take charge of forecasting requirements and managing inventory by ordering necessary food supplies.
• Ensure the highest quality in food preparation and presentation by overseeing every stage of the culinary process. This includes monitoring dish creation from start to finish to ensure consistency and excellence.
• Work closely with management and our dedicated kitchen and front-of-house staff to resolve any food preparation challenges. Your input will be crucial in maintaining our reputation for quality dining.
• Share your culinary skills by demonstrating cooking techniques and advising the team on various cooking procedures. Your expertise will guide the staff in achieving the highest standards.
• Hands-on preparation and cooking of dishes, ensuring each plate served meets our exacting standards.
• Educate and implement strict hygiene regulations to maintain a safe and clean working environment.
• You may have the opportunity to be involved in the selection and training of new kitchen staff, helping them integrate smoothly into our operational flow.
• Utilize your knowledge in freezing and preserving foods to extend the longevity of ingredients and minimize waste.

Essential:
• A passion for producing consistent high-quality meals.
• Excellent knowledge and experience in all basic techniques and styles
• A strong background in utilising fresh local ingredients.
• Knowledge of all food safety standards.
• A good understanding of all financials running a kitchen.
• A professional attitude in the kitchen always.
• A love and passion for developing great nutritious food.
• Ability to work in a fast-paced environment.
• Creative eye for detail and 'can do' attitude.
• A team player.

Qualification and Experience: Minimum 2 years of experience and relevant associate degree, Advanced Diploma, or Diploma.

Salary: $70,000 to $80,000 plus superannuation per annum

What We Offer:
• A vibrant and supportive workplace atmosphere
• Opportunities for professional growth and culinary creativity
• Competitive remuneration and employment benefits

How to Apply: Please send your resume and a cover letter outlining your culinary experience and why you would be a perfect fit for Cafe 63.
Join Cafe 63 and bring your culinary artistry to every plate we serve!

JATH Dim Sum Pty Ltd is a modern yum cha restaurant, we are currently seeking an enthusiastic and professional staff member to compliment and help lead the BOH team in our restaurant.

Skills and experience:
We are looking for a talented and professional chef/cook who:
• Be passionate about cooking
• Is professional and highly motivated
• A can-do work ethic
• Has attention to details
Duties and responsibilities:
• Menu planning as per customer demand and market requirements
• Prepare and cook high-quality meals in line with our standards
• Oversee the day-to-day operations of the kitchen
• Rotating stock, ordering and maintaining food stock, food portion control, waste management and stock purchase
• Assist in developing and maintaining the kitchen’s operational flow
• Manage kitchen inventory and supplies
• Supervise and train junior kitchen staff
• Maintain and enforce health and safety standards, ensuring a safe working environment for all kitchen staff
• Maintain rigorous quality control measures to ensure that every dish leaving the kitchen meets our standards of taste, presentation, and consistency, conducing regular taste tests and inspection.
• Collaborate closely with the front-of-house team to ensure seamless coordination between the kitchen and dining room.

Requirements:
• Certificate in Commercial Cookery is ideal
• Minimum 2 years’ experience in a similar role
• Strong organizational skills and attention to detail
• Ability to lead, inspire, and develop a diverse kitchen team
• Ability to work well under pressure in a fast-paced environment

On behalf of THE SPINIFEX HOTEL DERBY we are looking for Head chef for Derby, 6728 location.

Job duties / Responsibilities:

Objective:
Responsible for the leadership and direction of all personnel engaged in the kitchen. Responsible for the production of high-quality food products at a cost effective and consistent level in line with budget and management objectives. Responsible for generating new menus with the input of the relevant kitchen team members, hotel management and director.

Major functions:
• Responsible for the direct supervision of staff in all kitchen areas. Maintain and upholds all relevant legal requirements and administrative duties and fortnightly rosters.
• Establish and maintains job methods and cooking standards to maintain high quality of food and services.
• Inspect food and produce delivered to the hotel for quality assurance.
• Ensure that all areas fulfil all requirements regarding hygiene and cleanliness in work methods.
• Ensure that HACCP is fully implements in all kitchen work practices and kitchen areas.
• Ensure that all kitchen equipment is in working order and liaise with the hotel manager regarding maintenance requirements.
• Daily kitchen staff meetings. (IE Specials, Plating consistency, Functions and the like)
• Seasonal menus and food costings. Presented 2 weeks prior to Hotel Manager for sign off. This will allow sufficient time to order & Advertise.
• Kitchen Control costs (Food and Labour) without compromising standards and improving gross profit margins.

Financial responsibilities:
• Supervise food preparations, cost, quality and quantity inventories, portions control and menu planning.
• Control food costs in line with agreed targets set with the hotel manager.
• Use hotel approved menu costing tools to cost out all menus.
• Control food costs by minimising spoilage and wastage as well as stock rotation.
• Conduct accurate stocktake and perform all EOM procedures in agreed timeframe with accounts.
• Review costs and revenue results against budget taking any remedial action that is required.
Job duties / Responsibilities:

Objective:
Responsible for the leadership and direction of all personnel engaged in the kitchen. Responsible for the production of high-quality food products at a cost effective and consistent level in line with budget and management objectives. Responsible for generating new menus with the input of the relevant kitchen team members, hotel management and director.

Major functions:
• Responsible for the direct supervision of staff in all kitchen areas. Maintain and upholds all relevant legal requirements and administrative duties and fortnightly rosters.
• Establish and maintains job methods and cooking standards to maintain high quality of food and services.
• Inspect food and produce delivered to the hotel for quality assurance.
• Ensure that all areas fulfil all requirements regarding hygiene and cleanliness in work methods.
• Ensure that HACCP is fully implements in all kitchen work practices and kitchen areas.
• Ensure that all kitchen equipment is in working order and liaise with the hotel manager regarding maintenance requirements.
• Daily kitchen staff meetings. (IE Specials, Plating consistency, Functions and the like)
• Seasonal menus and food costings. Presented 2 weeks prior to Hotel Manager for sign off. This will allow sufficient time to order & Advertise.
• Kitchen Control costs (Food and Labour) without compromising standards and improving gross profit margins.

Financial responsibilities:
• Supervise food preparations, cost, quality and quantity inventories, portions control and menu planning.
• Control food costs in line with agreed targets set with the hotel manager.
• Use hotel approved menu costing tools to cost out all menus.
• Control food costs by minimising spoilage and wastage as well as stock rotation.
• Conduct accurate stocktake and perform all EOM procedures in agreed timeframe with accounts.
• Review costs and revenue results against budget taking any remedial action that is required.
• Constantly assess use of all resources in order to maximise kitchen profitability.
• Ensure that ordering is performed according to requirements and take advantage of any special buys that are advantage to the hotel.
• Liaise with all suppliers to ensure correct pricing and quality is maintained at all times.
• Working with the Hotel Manager look at local suppliers where possible and with HACCP guidelines to be active participants in the local community.
• Review Invoices regularly to ensure that quality, quantity, and pricing is correct.
Human resources and development
• In conjunction with the hotel manager prepare rosters in accordance with legislation and business needs.
• Always maintain a professional appearance and lead by example.
• Assess and review the performance of all kitchen personnel.
• Provide support to staff through appropriate training, evaluation, feedback, and relevant meetings.
• Be aware of all fire and safety procedures within the hotel and ensures that all kitchen personnel follow these procedures.

Guest/Customer Service
• As and if required meet with guests to discuss any specific dietary requirements or special requested.
• Always project a positive image of the hotel to guests, suppliers, and contacts.

Promotions/Specials/Events/Brand Awareness/Sponsorship
• Working closely with the hotel Manger to participate and assist with promotional activity.
• Promote internal specials and promotions daily to ad and assist with food spoilage and waste.

Salary :From $73,150 per annum + super

About the company
The Hotel Metropolitan, housed in a beautifully preserved building from 1883, is a landmark Adelaide establishment offering a unique blend of history, hospitality, and delectable dining. At the heart of the hotel is its vibrant pub, a popular destination for both locals and guests. The pub boasts an extensive menu featuring classic pub fare with a modern twist, crafted from fresh, locally sourced ingredients. Whether you're craving a hearty steak, a gourmet burger, or sharing plates with friends, Hotel Metro's culinary offerings are sure to satisfy. With its lively atmosphere, regular live music, and focus on quality food and drink, Hotel Metro provides a true taste of Adelaide's vibrant pub culture.
Position description
We are seeking a dedicated Sous Chef / Deputy Head Chef to join our team on a full-time basis. In this role you will be responsible for the following:
• Menu planning: Researching food items, creating menu plans, and deciding which dishes to serve
• Food preparation: Overseeing food preparation, ensuring dishes are cooked well, and presenting them attractively
• Quality control: Monitoring the quality of dishes at all stages of preparation and presentation
• Kitchen management: Working with other kitchen staff to ensure the kitchen runs smoothly, and maintaining kitchen equipment
• Staff training: Selecting and training new kitchen staff
• Inventory management: Reviewing the menu, doing inventory, and ordering food supplies
• Cost management: Estimating food and labor costs, and following the budget set by the restaurant manager
• Hygiene: Explaining and enforcing hygiene regulations, and ensuring a clean and safe kitchen
• Customer service: Ensuring customer satisfaction and service
About you
To be successful for this role, you will have:
• A relevant associate degree, advanced diploma or diploma
• At least 2 years’ experience in all aspects of cooking, kitchen operations, staff management & stock control including
• Preference for candidates who have succeeded in a fast-paced ‘pub-style environment.
Salary
$70,000 - $80,000 per annum

What's on offer?

Above award rates on offer from $124,000 super 10k allowance
10k allowance to be paid through your weekly/fortnightly pay cycle
2/1 Roster FIFO from Perth

For the Love of Food! Join the Sodexo team
Do you want to be part of one the largest and most diverse Chef teams in the country?
If you?re looking to being part of a team driving the latest food trends across Australia and have a passion for leadership, Sodexo are on the lookout for experienced Head Chefs for several of our remote sites. This is an excellent opportunity if you are a people person, enjoy leading by example and have the ability to manage your 'hands on' Chef duties alongside your administrative duties to join the Sodexo Family.
About the role
The successful candidate will be expected to provide leadership, coordinate, and support ... Click here to view more detail / apply for FIFO Head Chef (Full time) $124,400 super 10k allowance

Somya Services Pty Ltd as The Trustee for P & J Family Trust Business Name: SAMRAT TANDOORI RESTAURANT Company:  Somya Services Pty Ltd as The Trustee for P & J Family Trust t/a Samrat Tandoori Restaurant Position:  Chef Employment Type:  Permanent, Full-time Salary Range:  $70,000 - $80,000 per annum plus superannuation Location:  Shop 6/467, Fullarton Road, Highgate, SA 5063, Australia Position Overview: We are seeking a skilled and passionate Chef specializing in Indian cuisine to join our dynamic team. The ideal candidate will have extensive experience in preparing traditional Indian dishes, managing kitchen operations, and ensuring the highest standards of food quality and hygiene.  Benefits Why choose to work with us: Competitive salary package. Opportunity to work in a supportive and inclusive team environment. Work-life balance with a structured schedule. Employee discounts on services. Opportunity to make a local community impact. Task & Responsibilities Key Responsibilities: The main responsibilities will encompass, but are not limited to: Menu Development: Design and implement innovative menus, featuring traditional and contemporary Indian dishes. Update menus regularly based on seasonal availability and customer preferences. Experiment with recipes to elevate traditional Indian flavors while ensuring consistency. Food Preparation: Oversee food preparation and cooking, maintaining high standards of quality, taste, and presentation. Ensure all recipes are followed accurately to maintain flavor consistency. Adapt dishes to accommodate dietary requirements and special requests. Kitchen Operations Management: Supervise daily kitchen activities, ensuring smooth workflows and efficiency. Train, mentor, and evaluate kitchen staff to uphold culinary standards. Maintain cleanliness, hygiene, and organization within the kitchen. Cost and Inventory Management: Estimate and control food and labor costs while minimizing waste. Manage inventory levels, ensuring the availability of high-quality ingredients. Liaise with suppliers to source authentic Indian ingredients and optimize purchasing. Health and Safety Compliance: Adhere to and enforce health and safety standards in food handling and kitchen operations. Conduct regular inspections to ensure compliance with hygiene regulations. Collaboration with Management: Work closely with management to develop special promotions and events. Participate in meetings to address performance, staffing, and operational improvements. Incorporate customer feedback to refine menu offerings and service delivery.   Essential Skills and Abilities: Proven expertise in Indian culinary techniques, including Tandoor handling and cooking, and the use of authentic spices. Exceptional skills in preparing a variety of Indian dishes, including curries, biryanis, and street food specialties. Strong leadership and team management capabilities. Ability to handle high-pressure kitchen environments and ensure smooth service during peak hours. Sound knowledge of food safety and hygiene regulations, with a commitment to maintaining the highest standards. Creative flair for designing menus and introducing innovative dishes. Excellent organizational and multitasking skills. Proficient in inventory and cost management practices.   Role Requirements : Availability to work flexible hours, including evenings, weekends, and public holidays. This position is open to Australian citizens, permanent residents, and holders of valid work visas.   Application Process: Interested candidates are invited to submit their updated CV and a cover letter outlining their suitability for the role. Applications must be complete to be considered. Only shortlisted applicants will be notified. Equal Opportunity Employer:  Samrat Tandoori Restaurant is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Apply now and be a part of our dynamic team! Qualification & Experience Qualifications and Experience: Certificate IV in Commercial Cookery or Diploma (or equivalent qualification). Minimum of 2 years of experience as a Chef, preferably in an Indian restaurant setting. Extensive knowledge of Indian culinary techniques, spices, and regional specialties. Strong leadership and team management skills. Excellent understanding of food hygiene and safety regulations. Ability to work under pressure and handle multiple tasks efficiently. About Company Samrat Tandoori Restaurant is a renowned establishment in Highgate, South Australia, celebrated for its authentic Indian cuisine and exceptional dining experience. We are committed to delivering high-quality dishes that reflect the rich culinary heritage of India. Salary: $70000-80000 Job Publish: 27-11-2024 Job Expire: 27-12-2024 Please click to View more detail / apply .

Donny's Pizza, located in Abbotsford, is currently looking for an experienced Chef on a full-time basis to join the team.
As a Chef, you will be responsible for planning, organizing, cooking and delivering well-prepared meals.

The candidate must have a minimum of 2 years experience, as well as the ability to work in a team and autonomously showing initiative and care.

Duties:
• Plan and direct food preparation, cooking and presentation in the kitchen.
• Work as a team leader with other staff members.
• Create/ plan menus that are flavourful and popular with customers.
• 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.
• Ensure kitchen is kept to a high standard by providing a clean, hygienic environment for the preparation and delivery of meals.
• Stock and maintain adequate levels of food product at line stations.
• Assist with the recruitment, training, mentoring and supervision of kitchen staff.


Skills and Qualification

• Minimum 2 years experiences on Italian cusine
• Great communication and interpersonal skills
• Strong organisational and time management skills
• Leadership Skills

What we offer:

• Really good package.
• Good work environment
• Continuing professional development.

Salary pack: $70,000 to $80,000 plus super

If interested please send your resume

CHEF

Kogan People Solutions are working to assist our client who runs a popular and modern café located in a well regarded local private hospital, located in Wantirna. Their menu – great tasting items – freshly made and designed to delight hospital staff, patients and visitors, is the reason this lovely casual comfy café is busy, seven days a week.

Our client is now seeking a new chef to join and lead their happy and productive kitchen team. A top salary negotiable in the range $70k to $80k plus superannuation per annum is on offer and the role is full time and ongoing, requiring shifts across the week and weekend.

Responsibilities of our Chef will include:

• Lead, guide and inspire the kitchen team to deliver the best results.

• Supervise (and participate in) the preparation of all meals.

• Manage kitchen consumables, stock takes, ordering, cost control and budgeting.

• In consultation with the Management team, develop, test, and introduce new menu items.

• Participate in the hiring and training of new kitchen staff.

• Compliance with OH&S and Food Safety standards.

• Work alongside the management team.

About you:

• You have a passion for the hospitality industry and are up to date on techniques and food trends.

• You can demonstrate an uncompromising attitude towards flavour and presentation of the highest quality, whilst aligning and motivating a cohesive and hardworking team environment.

• Are empathetic to those around you and work well under pressure.

• Can communicate effectively with your team and other staff members in the organisation.

To be successfully considered for the role, you:

• Possess excellent relevant post-secondary cookery related qualifications, to at least Diploma level or agreed substitute.

• Have at least 2 or more years professional experience since earning your qualifications.

• Are available across the working week and weekends.

• Offer proven ability to prioritise, set goals and have the determination to achieve them.

• Possess a thorough understanding of food safety and HACCP.

• Understand cost control, time management, prioritization, and cost-efficient procurement practices.

• Have substantial experience working in a similar cuisine and professional environment

• Are an excellent people manager able to get the most out of your team.

• You must have unrestricted Australian working rights to be considered.

Interested?

This is an ideal opportunity for a Chef seeking their next worthy and valuable role. In addition to a top salary of $70k to $80k plus superannuation per annum, there are excellent conditions and first-rate facilities awaiting the successful applicant.

Applications

Please respond to the recruiters through this site, and ensure you attach an updated resume.

Kogan People Solutions are grateful for all applications, but kindly note that they will only respond to shortlisted applicants.

Kogan People Solutions – recruitment excellence

Oaks Sunshine Coast Oasis Resort is currently looking for a Full time Demi Chef to join our team at our Oaks and Vine restaurant. 

Key Responsibilities Include:

• Prepare and cook high quality food
• Supervise and train kitchen staff
• Assisting in creating menu items, recipes and developing dishes
• Helping to create good communication between FOH and BOH
• Keep the kitchen organized and clean

Shifts are typically 12:00 pm and 8:30 pm with no late nights.

Shifts are Monday-Sunday with rotating weekends off 

Pay grade as per HIGA award 28.87 

This role can offer great work life balance here on the sunshine coast! 

The key responsibilities of the Sous Chef are

• Supervision of kitchen in the absence of the Executive or Head Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Lead team members by setting a positive example. 
• Assist Head Chef with menu preparation and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Works with and co-ordinates the work of cooks and stewarding team in the preparation and production of food as required.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. 
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and food preparation guidelines.

The other critical responsibilities are

• Sustainability and compliance.
• Budget and personnel management responsibilities.
• Monitoring food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control.
• Ensure proper safety and sanitation of all kitchen facilities and equipment.

This is your chance to bring your skills and enthusiasm and work within a team with global experience.

Chef - Rockhampton
Job no: Work type: Permanent Location: Rockhampton Categories: Catering/Food Services

Mercy Food Services is excited to offer multiple opportunities for Chefs to join our team at Mater Rockhampton. 






Reporting to the Head Chef, this key role involves delivering safe, nutritious, and high-quality food to all customers while meeting tasks and deadlines within the required timeframes. 






Salary range: $ - $(Operational Level 3) per hour, plus 11.5% superannuation and access to not-for-profit salary packaging up to $15,900     access to many staff benefits!
What youll be doing
Your duties will include:

Under the guidance of the Head Chef, prepare and cook main meals/desserts and vegetables as per recipes and daily production schedule
Complete traditional and Kettle food


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

Step into a leadership role where you can showcase your creativity, lead a talented team, and be part of a venue that's cherished by locals and visitors alike. Apply now and take your career to the tropics!
About the Company:
This well-loved regional pub is a staple in the Cairns hinterland, offering a welcoming atmosphere, exceptional service, and a menu that keeps guests coming back. Known for its strong community ties, it's a vibrant hub for locals and a must-visit destination for tourists.
About the Role:
As the Sous Chef , you will assist the Head Chef with kitchen operations, manage a small talented team, and drive culinary excellence. From menu development to ensuring high-quality dishes, you'll lead by example in maintaining the pub's stellar reputation.
Your Skills and Experience:

Proven experience in high-volume kitchens, preferably in a pub or bistro setting

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

Join a team that values passion, innovation, and teamwork. Ready to take the lead? Apply today!
About the Company:
Join a well-established and beloved venue in Yeppoon that prides itself on delivering exceptional dining experiences. Known for its vibrant atmosphere and top-quality menu, this venue is a go-to for locals and visitors alike. Lead a high volume and quality venue with a high-performing team!
About the Role:
As the Head Chef, you'll oversee the daily operations of a bustling kitchen, delivering high-quality meals while maintaining efficiency in a high-volume environment. You'll lead a talented team, ensuring consistency, creativity, and excellence in every dish.
Your Skills and Experience:

Proven experience as a Head Chef in high-volume kitchens
Strong leadership skills to manage and inspire a diverse team
Expertise in menu development, cost control, and inventory management
Commitment to maintaining food safety
... Click here to view more detail / apply for Head Chef

Sous Chef


Job no: Location: Melbourne CBD Work type: Full Time Categories: Chef, Chef Manager



$85K 11.5%super 

Iconic location National Gallery of Victoria - Garden Restaurant
7 day per week roster - required 5 days
Opportunity to take part in the annual Gala Event

Restaurant Associates are a team of world class hospitality and fine-cuisine professionals, delivering contemporary food solutions and service across leading corporations and iconic venues across Australia .


 

THE POSITION:


Sous chef assisting with functions and retail operations..
Train, develop and become part of a dynamic culinary team at the National Gallery of Victoria
Must have Functions and a la carte restaurant background.
In the absence of the Head Chef; oversee preparation and




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

Situated one step off Coogee beach NSW 2034, Little Jack Horner is Coogee's only restaurant with a great bar and cocktail list, great food, and uninterrupted views of Coogee’s iconic beach and Wedding Cake Island. We are open for breakfast, lunch, and dinner 7 days a week. We are currently looked for a qualified and experienced Head Chef to join their team.


Key Duties:

- Mise-en-place preparation and freshness.
- Ensuring that all stocks are kept under optimum conditions.
- Cooking and service of food according to the restaurant’s quality and service standards.
- Training of kitchen staff as directed by Chef-in-charge.
- Safety and cleanliness of all kitchen and food storage areas.
- Ensuring high levels of kitchen team performance.
- Contributing to creating a harmonious environment amongst all staff within the restaurant.
- To deputise in the Sous Chef’s absence and take charge of the kitchen when directed to do so.


Relevant Skills & Qualifications:

- Minimum Cert IV in Commercial Cookery or equivalent
- Minimum 2 years’ experience in a similar role
- Strong knowledge of cooking methods, kitchen equipment, and best practices.
- Good understanding of MS Office and restaurant software programs.
- Teamwork-oriented with outstanding leadership abilities.
- Excellent communication and interpersonal skills.


Salary range is $70,000 to $85,000pa commensurate with skills and experience

Full-Time Position located in Coogee, NSW.


Applications open on 28th of November 2024 and closes on 28th of December 2024

If you are interested in this role APPLY now. Only shortlisted candidates will be contacted.

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
Reporting to the Chef de Cuisine, the  full-time   Sous Chef  must be familiar with all daily operations in a luxury In-Room Dining kitchen. The Sous Chef is responsible for assisting the Chef de Cuisine in leading a professional culinary team ensuring that the kitchen operates as a successful profit centre by, organising, directing, and controlling production and administration in accordance with Crown?s standards and policies. This role is responsible for delivering key ... Click here to view more detail / apply for Sous Chef ? In-Room Dining (12-month fixed term)

Exciting fulltime opportunity
Above award rates on offer + Super + Bonus
2/1 Roster FIFO
Location - Multiple sites across Australia

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, across Australia’s remote sites. 
Who are we looking for?
If you have a passion for food, thrive in fast-paced environments delivering food to the highest of 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 Certificate III Commercial Cookery (or equivalent qualification)
Food Safety Supervisor Certificate within 5yrs of validity
Previous FIFO Chef experience is desired but not essential
Previous experience in mass-catering environments highly desired (volume cooking)
Minimum of 3 years’ experience as a Chef highly desired
You will be required to obtain a National Police Check, should you not have one dated within the last 6 months

Why choose Sodexo?
Sodexo is the world’s leading provider of food services. We have a well-respected culinary history – demonstrated by our Love of Food. How do we offer world-class food? We start by attracting top culinary talent. Our chefs are everything to us. We inspire our dedicated team with our global chef program and chef academy and ensure they can connect and share best practices.
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. 
We offer a competitive salary, many development opportunities and a great recognition program!
How to apply?
If you are interested in joining the Sodexo team and you 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!

For two decades, The Star Sydney has been a local landmark, deeply ingrained in Pyrmont and Darling Harbour. Committed to our communities, we strive to create fun in trusted destinations as Australia's premier entertainment hub. The Darling, and state-of-the-art venues including The Star Event Centre and The Lyric Theatre have hosted prestigious events and international acts. With extraordinary dining options, including Sokyo, BLACK Bar and Grill, Cucina Porto and our vibrant Sports Bar where the action is live and loud, we are dedicated to delivering the ultimate entertainment, hospitality, and dining experiences for all. 
We are currently looking for a passionate and highly dedicated applicant to join our Culinary Team as a  Junior Sous Chef  in The Star Sydney.
The salary on offer for this role is $78,855 inclusive of superannuation ($ 11.5% super).
This is an extraordinary opportunity for you to progress your career ... Click here to view more detail / apply for Junior Sous Chef ? The Star Sydney

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

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

On behalf our client , Boulder Dash Entertainment Group Pty Ltd , we are advising multiple positions of Sous Chef to join their multiple locations across WA.

Position : Sous chef

Reports to : Venue Head chef & Venue manager

Summary of job : As the Sous chef you are responsible for assisting the head chef in overseeing the efficient running and profitability of the food in the venue and managing the kitchen employees. You will share ultimately responsibility for the Kitchen including staff, stock and Operation.

You will be solely responsible for the below in the absence of the head chef :

Key Responsibilities :
- Reporting to the head chef you will assist in leading , managing and developing staff in the kitchen.
- Second in charge
- Training staff
- Rostering of staff within labour budgets
- Creating & costing menu items
- Driving menu updates
- Management of Food safety system
- Assist in maintaining supplier relationships
- Implement & Manage procedures & systems to ensure the kitchen is running to company standards.



Salary : $70,000-$80,000 per annum + super

Qualification, Skills & Experience
- Minimum two years experience in a similar role
- Certificate IV Commercial Cookery preferred
- Excellent interpersonal skills
- The desire for personal growth and professional development

Location: Boulder WA 6432, Northam WA 6401, Waroona WA 6215, Malaga WA 6090 and Bicton WA 6157.
Please note : We would like to take this opportunity to thank all applicants for their interests . Only those considered for an interview will be contacted directly