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

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

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

Applicant

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

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

Details about the role

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

Roster - Monday to Sunday (5 days)

Shifts - Breakfast, Lunch & Dinner

Job Type: Full-time / Permanent

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

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

About the role

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

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

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

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

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

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

PERFORMANCE GOALS:

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

Pastry Chef/Cook/Baker

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

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

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

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

Work remotely
No

De Toni Team

HOSPITALITY POSITIONS

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

In this role, you will:

Assist the Executive Chef and Executive Sous Chef in the supervision of the kitchen chefs, cooks and stewarding team.

Manage food preparation and production to deliver innovative and inspired dishes aimed to exceed customer and guest expectations

Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet set guidelines

Ensure the highest standard of hygiene is practiced and maintained to meet Health & Safety regulations and HACCP food preparation guidelines

Drive training, growth and development of kitchen Team Members of a lower level, ensuring consistent leadership is demonstrated in the kitchen during service periods

Together with senior chefs and restaurant leads, design menus for special offering with expectation to capture both in-house as well as the local community.

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

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

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

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

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

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

Cook

Full-time/Permanent

$68,000-70,000

Duties and Responsibilities:

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

Qualifications and Experience:

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

Chef

Full-time/Permanent

$70,000-75,000

Duties and responsibilities:

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

Qualifications and Experience:

Relevant AQF Diploma and 2-3 years’ relevant experience

Restaurant Manager

Full-time/Permanent

$70,000-78,000

Duties and Responsibilities:

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

Qualifications and Experience:

Relevant AQF Diploma and 2-3 years’ relevant experience

As the appointed Chef your role is to deliver menu items to standard recipes, ensuring a high standard of quality Tasmanian produce is offered, giving good value for money.

Responsibilities include assisting with ordering and stock control and managing the reduction of waste and supporting the Head Chef in the successful operation of our venue.
Daily operations
• Preparing menu items to specific recipes and maintain a high standard of quality in product served.
• Optimize the cooking process with attention to efficiency and quality.
• Ensure all preparation is completed on time and any menu item shortages or specials are communicated to staff.
• Complete daily cleaning and maintenance schedules to ensure those standards be monitored and maintained consistently.
• Ensure end of day jobs completed to a high standard, all back of house areas cleaned, checked and that the venue is in excellent order for the next day’s service.
• Ensure any nutrition requirements are adequately catered for.
• Liaise on shift with staff to resolve problems and ensure great service.
• Maintain the presentation of the food product and current specials and displays.
Customer Service
• Ensure high quality of product to keep customer complaints to a minimum.
• Deliver superior service and maximize customer satisfaction.

• Follow food safety principles at all times.
• Appropriate attitude to work, using time management efficiently and constructively.

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


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


Preferred Skills / Experience:

• Experienced in assisting with running a kitchen.

• Good Back of house knowledge with cost and labour control

• Experienced in fast service.

• Proven background in similar-style food venues

• Ability to think creatively.

• Excellent trainer

• Works well within a structured team environment.

• Able to understand direction and work unsupervised.

• Understanding of Asian & Western cooking styles and methods

• Motivated, passionate and willing to learn new skills.

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



The Venue:

• Matso’s Brewery Sunshine Coast

• Located in Eumundi

• Operational micro-brewery with full time brewer on site

• All day dining, 7 days a week

• Maximum capacity of 500 people

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

Benefits:

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

• Close to public transport.

• Fixed rosters available, based on individual employee needs



About the role, what are we looking for?

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

• A leader that can train and motivate a kitchen team

• A friendly, enthusiastic, positive can-do attitude

• Team player • Creative flair and excellent presentation skills

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

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

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

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

• You are confident and have good customer service skills

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

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

• Able to supervise junior staff

• Trade qualified would be advantageous

• An understanding of Queensland’s catering and events industry

• You love working in a friendly team environment

• You have excellent communication skills – both written and verbal

• You will have a willingness to multitask

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

• You are hardworking and have a positive, enthusiastic attitude

• Knowledgeable about food allergies and allergens

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

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

The right candidate will be responsible for:

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

About you:

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

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

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

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

About the role:

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

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

What we look for:

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

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

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

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

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

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

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

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

 

This is an opportunity to develop and execute the culinary experience for the hotel and take full accountability for business goals. A role with creative license & a chance to showcase your passion for food. You will collaborate closely with the hotel leadership team, and is responsible for talent development, overall financial performance of kitchen & stewarding operations and will actively contributes towards revenue generation. 

What you’ll be doing?

• Designing, costing and implementing innovative menus within the standalone venue positioning
• Recruit, select, train and inspire the kitchen & stewarding team, and assist in developing Accor’s next generation of kitchen leaders
• Oversee the food preparation, purchase and selection 
• Ensuing safety & hygiene standards & compliance across the food and beverage operation to achieve HACCP standard 
• Foster a learning atmosphere, championing continuous improvement, innovation, and a passion for providing exceptional service
• Creates standard recipe cards with pictorials, establish and maintain standard recipes (including photographic presentation) of all menu items while you will be driven to constantly redevelop menus, recipes, techniques and systems

• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Assist other departments wherever necessary and maintain good working relationships.
• Assist the Chef de Partie, Junior Sous, Sous, Executive Sous and Executive Chef while working within the Kitchen.
• Organise and operate a section of kitchen and ensure it runs efficiently and productively.
• Knowledge of all basic cooking methods including preparation of meats, seafood, starch, fruits and vegetables, desserts.
• Preparing, cooking, and plating outlet or banquet menu items according to established recipes cards and Sofitel F&B Brand standards.
• Report maintenance, hygiene and hazard issues.
• Awareness departmental targets and strive to achieve them as part of the team.
• Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service.
• Ensure that all service and brand standards are met while on shift. 

Benefits, Rewards, Motivations

• Industry benefits worldwide on accommodation, dining and lifestyle services.
• Access to daily discounted coffee and Ambassador dinning menu. 
• A unique training platform to enhance your skills and knowledge. 

Elevate your career to a whole new level with us and join our high-performing kitchen team.

We are currently seeking a Full Time Chef de Partie to join Sofitel Brisbane Central’s culinary brigade. As an experienced member of the kitchen team, you will play a significant role in supervising operational aspects of the kitchen and ensure food hygiene and safety procedures are followed.

You’ll reward us with:

• Be responsible for the kitchen in the absence of the Sous Chefs
• Ensure employees are following procedures according to department and hotel policies. 
• Follow stock rotation and minimum wastage by control procedures and ensure adequate supplies are available for service
• Maintain strict food hygiene and safety procedures
• Prepare and produce menu items to established recipes and methods ensuring the production of high-quality food
• Assist with the maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen and related outlets.

As a Breakfast and Cafe Chef, you will be responsible for overseeing the full operations of the kitchen, with a primary focus on running the breakfast shift and preparing food for our cafe and all-day dining menu. This role is ideal for an experienced Demi Chef or Breakfast Chef ready to take on a leadership position.

This role is a hands on role running the breakfast buffet and preparing food for Distrikt Press Cafe and All Day Dining menu and some adhoc dinners when needed. This is a Part Time role and hours / days can be negotiated for the right candidate.

Responsibilities:

• Lead the kitchen team providing training and support.
• Ensure the highest standards of food preparation, presentation, and quality are maintained.
• Take charge of ordering, inventory management, and maintaining optimal stock levels.
• Develop and maintain strong relationships with suppliers to ensure the quality and timely delivery of ingredients.
• Create and implement kitchen policies and procedures to ensure a smooth and efficient workflow.
• Work with the General Manager & Portfolio Director of Food and Beverage to provide a menu that our guests will love and come back for again and again.

 

Chef De Partie
Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.
What is in it for you:

Employee benefit card offering discounted rates in Accor worldwide
Learning programs through our Academies
Opportunity to develop your talent and grow within your property and across the world!
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21

What you will be doing:
Actively share ideas, opinions and suggestions to improve the environment and menus
Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
Communicate effectively with the rest of the team and thrive for guest feedback

About the job…

We are looking for a creative and dedicated Chef de Partie to join our team to join our team on a full-time basis.

Our promise to you:

1. We will respect and value your background and perspectives
2. We will work together with integrity
3. We will share our incredible pride for job, company and industry

What we ask of you:

1. Bring passion to all that you do
2. Listen, move fast and think innovatively
3. Speak up, have ideas and share them
4. Believe in customer service, and treating every person with kindness

The Opportunity…
As a Chef de Partie, you will be responsible for:

• Working alongside the kitchen team across outlets and events
• Leading and training all kitchen colleagues on menu execution, techniques, ALLSafe and HACCP
• Ordering stock and maintaining par levels
• Assisting in menu planning, implementation and execution
• Controlling food and wage costs, ensuring they come in on budget
• Assisting in special event planning and execution eg: BBQs, Christmas, New Years functions
• Assisting in changing menus for the benefit of regular return guests
• Menu costing experience

• With your experience, create an impact on our guests in this full-time, hands-on and detail orientated role
• Ensure our guests have a great dining experience and make holiday memories
• $70,000-$75,000 plus superannuation
• Staff accommodation and meals package available 

What you’ll do:

You may work in a variety of our dining venues, providing exceptional service with a warm welcome. You’ll treat our guests and customers as individuals, offering tailored options and solutions with a resilient and can-do attitude. On a daily basis your tasks will include, but are not limited to:

• Undertake general or specialised cooking, baking, pastry cooking or butchering duties, as required​ to a high standard
• Monitor the hygiene of food preparation areas and equipment
• Under the direction of the Head or Executive Chef, you will be responsible for kitchen management including portion and stock control and for the supervision and training of other kitchen staff.

Commis Chef
Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.
What is in it for you:
Employee benefit card offering discounted rates in Accor worldwide
Learning programs through our Academies
Opportunity to develop your talent and grow within your property and across the world!
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
What you will be doing:
Actively share ideas, opinions and suggestions to improve the environment and menus
Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
Communicate effectively with the rest of the team and thrive for guest feedback

We are currently looking for a Chef Supervisor to join our catering team at Alcheringa in Swan Hill, Victoria, on a full-time basis from Monday to Friday. Additionally, we have an opening for a Chef to work part-time on Saturdays and Sundays.

The Organisation:
Respect Aged Care embraces the values of respect, care, teamwork, courage, integrity, innovation and excellence. We provide a supportive and respectful working environment and pride ourselves on delivering outstanding customer service and individualised care to our residents and their families.

The Position:
The Chef Supervisor is responsible for the daily operational management of the Catering Department and all food services personnel within the facility. The Chef Supervisor is required to implement, deliver, monitor and evaluate the Food Safety Program and ensure the catering department is managed and maintained within all formal accreditation standards and compliance requirements. On a day to day basis this position shall report to the General Manager. Indirect reports shall include other organisational management representatives.

Key Duties and Responsibilities

• Menu planning in consultation with residents / representatives, dietitian, RN in Charge and General Manager to ensure adequate nutrition and hydration standards are maintained for residents.
• Maintain a record of residents needs, preferences and assistive devices and ensure these are provided.
• Documentation of recipes for menu dishes and special dietary requirements. Ensures recipes cater for cultural and spiritual requirements and for special occasions.
• Ordering of supplies, ensuring adequate supplies according to menu and budget.
• Documentation, implementation, monitoring and evaluation of the Food Safety Program.
• Follow up on resident complaints and feedback.
• Preparation and cooking of meals according to the menu and Food Safety Program.

To be considered for employment with Respect, each candidate must satisfy the legislative requirements of Aged Care Worker Screening to ensure suitability to work in the aged care industry.

Qualifications & Experience

Essential:

• Trade Cook Certificate or equivalent.
• Food Handling Course.
• Current Food Safety Supervisors Certificate.
• Experience in hospitality.
• Current National Police Certificate (or ability to acquire).

Desirable:

• Experience in residential aged care.
• Computer literacy skills - medium level.

To be considered for employment with Respect, each candidate must satisfy the legislative requirements of Aged Care Worker Screening to ensure suitability to work in the aged care industry.

We offer:

• Competitive salary and entitlements.
• Pay incentives including not-for-profit salary packaging.
• Meaningful work in a purpose-driven organisation.
• Long-term employment in a recession-proof sector.
• A healthy and positive workplace culture.
• Learning, development, and growth opportunities.