Volcano’s Steakhouse Bankstown is a well-known modern Australian restaurant. Volcano’s menu offers a fantastic range of steaks, ribs, burgers and other al carte dishes, with steaks and ribs being the highlight of their menu as its name suggests. All their menu items are made from quality produce, with their chefs working tirelessly to source premium quality produce from Australian farmers.

The Role

Volcano’s Steakhouse Bankstown are looking for Chefs who can oversee a restaurant's kitchen by managing other members of the food preparation team, deciding what dishes to serve, and adjusting orders to meet guests' requests.
Work will be conducted in a fully functioning, clean and organised kitchen. Applicants must have the ability to work well under pressure and time constraints, with knowledge of different varieties of foods and ingredients, communication skills, and the ability to accept criticism.

Qualifications and Skills
- Relevant qualifications required however, 3 years of relevant experience may substitute for the qualifications.
- Have at least 3 years of experience as a chef;
- Planning menu and creating new dishes;
- Be in charge of pre-planning requirements of food and ordering required supply;
- Ensure quality dishes are prepared and presented;
- Manage kitchen including requirements for more staff and be responsible to train them;
- Have experience in upholding the proper health and safety requirements in the kitchen;
- Have experience in studying the current situation in the industry to ensure the business is working in accordance with the demands of the market.
- Australian citizens and permanent residents are encouraged to apply

Salary: $70,000
Job Type: Full-time
Only shortlisted candidates will be contacted.

We are looking for Cooks & Chefs, we have 3 full time vacancies available.

The positions are available immediately & are continous for a period of 36 months.
The venue is located in the regional coastal town of Geraldton in Western Australia.

 

Job Task & Responsibilities

 

Ensure Food Preparation adheres to company standards

Work effectively within the kitchen team, to deliver exceptional service & products to guests

Demonstrate a working understanding of food, hygiene & safety principles

Adhere to house policies & procedures, including OHS legislation ( all of which will be provided through on the job training)

 

 

Skills & Experience

We require energetic applicants, willing to learn & also there is potential for upskliing & for the successful applicants, further
training will be available.

Flexible with working hours including evenings & weekends - 40 hour per week rosters
Renumeration is above award rate

Reporting to the head chef

 

 If you share our values & are passionate about driving a strong culture of success, results driven & seeking to develop a career with a busy group of pubs, then apply now.

Duties and Responsibilities:

Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
Ensuring that all food is of excellent quality and served in a timely manner.
Overseeing all kitchen operations.
Coordinating kitchen staff, and assisting them as required.
Training staff to prepare and cook all the menu items.
Taking stock of ingredients and equipment, and placing orders to replenish stock.
Enforcing safety and sanitation standards in the kitchen.
Creating new recipes to keep the menu fresh.
Keeping up to date with industry trends.
Receiving feedback and making improvements where necessary.


Experience and Qualifications:

Past experience as a working chef.
Advanced knowledge of the culinary arts.
Perfectionism in sanitation and quality control.
Portfolio of creative, unique dishes.
Expert multitasking ability.
Great leadership and interpersonal skills.
Ability to run stocktaking and place orders for resupply.
Exemplary work ethic in a high-pressure environment.
Passion and pride for delighting people with food

Do you thrive in the kitchen?  We are hiring for multiple chef roles to share their creative flair with our kitchen team. 

We currently have positions available for Demi Chef, Chef de Partie, and Head Chef - Across a range of Australian regional locations outside of Sydney, Melbourne, & Brisbane.

As our next Demi Chef, you will:

• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency. 
• Maintain strong product knowledge of menu items and seasonal ingredients
• Ensures adequate support, leadership and training is provided to kitchen Team Members of a lower level.
• Facilitate open communication with Management to ensure understanding of cuisine standards
• Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times. 
• Ensures supplies and resources are maintained to within par levels
• Ensures completion of daily mise-en-place lists
• Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
• Undertaking of kitchen duties, including cleaning of equipment and preparing service

As our next Chef de Partie, you will:

• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.  •    Oversees training, growth and development of kitchen Team Members of a lower level, ensuring consistent leadership is demonstrated in the kitchen during service periods.
• Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency. 
• Keep up to date with industry changes by actively networking with industry peers and venues
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards
• Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times. 
• Ensures supplies and resources are maintained to within par levels
• Ensures completion of daily mise-en-place lists
• Oversees ordering and stock control 
• Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
• Undertaking of kitchen duties when required, including cleaning of equipment and preparing service areas

As our next Head Chef, you will:

• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.  •    Responsible for achieving set profit targets for the outlet.
• Demonstrates superior product knowledge of menu items and seasonal ingredients and ensures this knowledge is filtered down to the wider kitchen team. 
• Keep up to date with industry changes by actively networking with industry peers and venues.
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods.
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards.
• Seasonal a-la-carte menu design and costing with expectation to capture both in-house and local markets.
• Implement daily/weekly specials 
• Banquet menu design to achieve a quality, easily marketed product that is cost effective.
• Assist in achieving set targets on cost of food.
• Monthly accurate stock takes of all consumables.
• Ensures supplies and resources are maintained to within par levels – overseeing ordering and stock control where necessary. 
• Ensures completion of daily mise-en-place lists. 
• Minimises wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage.
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times.

ABOUT US

The newly renovated and invigorated Crown Hotel in Traralgon (circa 1884) is a popular destination for locals and tourists alike. The Crown presents an extensive menu offering a modern flair on some classic favourite pub fare in a relaxed indoor or outdoor dining environment.
We are now seeking a qualified and experience Commis Chef to join our talented team!

ABOUT THE ROLE

Working with our dynamic, diverse and supportive team on a fulltime, rostered basis, you will have the opportunity to contribute your ideas, form friendships and learn from some of the region’s top chefs.

Responsibilities of the role will include:

• Preparing and cooking a variety of dishes offered on our diverse menu.
• Assisting with menu planning.
• Stock management, ordering and receipting.
• Monitoring the quality of dishes at all stages (preparation through to presentation).
• Consulting with wait staff, management and kitchen staff on dietary requirements and menu items.
• Demonstrating techniques and advising on cooking procedures.
• Explaining and enforcing food hygiene standards.
• Selecting and training new staff.
• Managing storage of prepared foods and ingredients.

ABOUT YOU

We are seeking a qualified and experienced Chef who meets the following requirements:

• An AQF Associate Degree, Advanced Diploma or Diploma OR at least 3 years recent and relevant experience may substitute for the qualifications above.
• A minimum of 2 years recent and relevant experience, including experience in the various responsibilities listed above.
• A genuine passion for the industry.
• A solid work ethic.
• Flexibility to work days, weekends and nights on a rostered basis.
• Experience supervising and training staff.
• A great attitude and willingness to continually learn from the best.


WHAT’S ON OFFER?

• Competitive remuneration of $70,000 to $80,000 commensurate with experience.
• Full time opportunity.
• Great working environment and ability to contribute to the success of the organisation.
• Strong culture of training and support.
• Opportunity to love what you do – every single day.


HOW TO APPLY

To register your interest in this exciting opportunity, please hit the “Apply Now” button, attaching a current CV outlining your relevant experience and qualifications.

Osborn House is a lovingly restored, impeccably styled 5-star luxury boutique hotel in the heart of the Southern Highlands.

The restaurant in the Hotel offers carefully curated menus that tell a story of the seasons. The menus change regularly and they can be tasted while enjoying the views across Morton National Park.


Osborn House is now looking for a talented and experienced Chef to manage join their team

The right candidate will be responsible for:

Organize and supervise the pass;
Plan menus with the restaurant manager;
Analyse recipes and make menu changes when necessary to keep customers happy and to minimise overhead costs when possible;
Rotate, date and manage stock to reduce wastage;
Coordinate all food purchasing, budgeting and planning operations with other staff members;
Maintain a clean and safe kitchen and ensuring sanitation practices in the kitchen;
Make sure all dishes were well presented and delivered in a timely manner;
Train new staff members;
Coordinate planning, budgeting and purchasing for all the food operations;
Ensure proper hygienic storage methods are utilised to prevent food loss;
Cook and prepare ingredients and dishes from the menu, including meat and fish;
Cut, wash and peel vegetables and fruit;

The right candidate will possess:

At least 2 years of Experience as a Chef;
Ability to work well under pressure;
Strong communication skills;
Strong attention to detail;
Ability to manage multiple preparations at the same time;

Job Type: full-time, permanent;
Salary: $70,000 - $85,000

Little Jack Horner is currently recruiting for experienced and a qualified Chef De Parties for their venue at Coogee NSW.

 
The successful candidate will need to:

- Develop menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Resolve customer problems and concerns.
- Monitor and record inventory, as well as food and kitchen staff costs, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Train new kitchen employees to meet restaurant and kitchen standards.
- Help create schedules for kitchen employees and report to management on their performance.
- Adhere to and implement sanitation regulations and safety regulations.


Skills & Attributes:

- Must have 3 years’ experience as a Chef
- Diploma in Commercial Cookery or related Qualification
- OH&S awareness
- Food Handling and RSA certificates required


Salary range inclusive of Superannuation is $70,000 – $85,000pa commensurate with experience

Full-time Positions available


Applications open 18th December 2023 and close 18th January 2024

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

Barrio (Habitat Hospitality Pty Ltd) are currently looking to recruit an experienced and qualified Sous Chef to join their team in Byron Bay.

The successful candidate will need to:

- Develop menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Resolve customer problems and concerns.
- Monitor and record inventory, as well as food and kitchen staff costs, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Train new kitchen employees to meet restaurant and kitchen standards.
- Help create schedules for kitchen employees and report to management on their performance.
- Adhere to and implement sanitation regulations and safety regulations.

Skills & Attributes:

- Must have 3 years’ experience as a Chef
- Diploma in Commercial Cookery or related Qualification
- OH&S awareness
- Food Handling and RSA certificates required

Salary range is $70,000-$85,000pa commensurate with experience

Fulltime Position available

Applications open 18th December 2023 and close 18th January 2024

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

Priding ourselves on being one of Sydney's most popular artisan bakeries, offering a fresh seasonal menu featuring European and Mediterranean influenced dishes, The Trustee For Reg Randwick Unit Trust t/as Bake Bar have locations across Sydney and we are actively recruiting for all locations. Currently seek a full-time (38hr/wk) Chef, you will be responsible for the following duties on a daily basis:

• Managing the kitchen and supervising kitchen staff
• Preparing and cooking all menu items
• Creating recipes and demonstrating techniques to cook staff in the kitchen
• Menu design for meals served for breakfast, lunch and dinner
• Menu management, including ingredient inventory and ordering of stock
• Supervising and overseeing cook staff in the kitchen during service
• Managing the presentation of meals and quality of meals served in the dining areas
• Training of staff in cooking techniques and new recipes
• Assisting with cook staff recruitment, including partaking in the interview process
• Managing food quality in storage, including fridges, cool rooms
• Mitigating food wastage, maximising yield from food products
• Maintaining personal equipment; knives and uniforms
• Adhering to our Food Preparation, Handling and Storage Policy
• Maintaining Occupational, Health and Safety (OH&S) practices in the kitchen
• Attending and participating in restaurant staff meetings

A base salary of $70,000 - $85,000 excluding superannuation is on offer for this role.

Required skills and attributes:

• A level of skill commensurate with a Degree, Advanced Diploma or Diploma or at least 3 years of relevant experience as a chef.
• Ability to lead a team
• Experience working in a busy establishment with a high volume
• Proven experience in a similar role
• Highly organised and an ability to multi-task
• Well developed communication skills and fluent in English