Head chef - Full time, job requirements are:

Able to work weekends, public holidays and week days. Responsible for rosters, hiring of staff and budgeting, full menu planning and costing, stock management, stock rotation and stock levels. Ordering, checking off of all orders of products needed for the kitchen, including cleaning products, kids entertainment packs and equipment for kitchen.

We focus on high quality food, all sauces are made in house, you will need butchery skills and have a vast repertoire of daily specials recipes as this is a major focus of our food.

Start Your Career as an Apprentice Chef. Squad, in conjunction with a locally family owned Mulwala Chinese restaurant are currently seeking a 1st Year Apprentice Asian Chef with a can do attitude to join their team. Work within a great environment... Job Description Start Your Career as an Apprentice Chef. Squad, in conjunction with a locally family owned Mulwala Chinese restaurant are currently seeking a 1st Year Apprentice Asian Chef with a can do attitude to join their team. Work within a great environment and enjoy and enjoy a vibrant and inclusive workplace. This role is full time where your passion for food and cooking will develop, working towards a nationally recognised qualification in Commercial Cookery.   The Role - This role comes with a lot of variety and the chance to get some highly sought-after experience. Your responsibilities will include but are not limited to; Assist with organising & preparing food. Use methods of cookery as shown by the Chef and through formal studies. Prepare food items in accordance with menu requirements using standard recipes and production methods as directed by the Chef. Assist food production as directed by the Chef. Ensure smooth work flow.  Clean and maintain kitchen Actively observe, learn and practice commercial cookery as per requirements of the apprenticeship What are we looking for? Our ideal candidate will have the following; Passion for food and cooking Genuinely enjoy the whole process of procuring, preparing, cooking and serving food Stamina to work in a fast paced, energetic environment  Genuine team player  Benefits for YOU! This is an opportunity to gain valuable hands-on experience while working towards a qualification in Certificate III in Commercial Cookery You will be allocated time on the job to focus on your studies, and access to the support of a Squad Mentor who will visit you on site on a regular basis throughout your apprenticeship. Above Award wages will apply, extra financial incentives for the right applicants, local accommodation options and benefits will also be on offer (You could even walk to work!)   So, what next? Hit the ‘apply’ button now and send your resume to Squad today! Or alternatively book a time for a chat at www.squad.org.au/online-booking Squad is an Equal Opportunity Employer committed to providing a work environment that values diversity and inclusion. 

Click here to view more detail / apply for Apprentice Chef Learn More Apply Now

We are looking for an experienced, driven Chef to join our team at our restaurant located on Little Malop Street in Geelong.

Duties of the successful candidate will include:

-Having control over the kitchen and the workforce

-Develop restaurant menus and specials with the Director

-Show creativity and imagination with regards to the choice of ingredients used and dishes that are prepared

-Using spreadsheets to estimate costings for ingredients and products to maximise profitability

-Prepare the weekly kitchen roster, estimate labour costs, and ensure that the cost of labour is in line with the budget

-Order food and stock from local suppliers, and ensure that the kitchen is usually fresh ingredients, locally sourced where possible, and at a good price

-Demonstrating techniques and advising kitchen staff on cooking procedures using knowledge and experience as a Chef

-Conduct a weekly stock take with regards to produce and ensure that there is a waste management program in place

-Ensure there is a stock rotation procedure in place

-Ensuring the Restaurant high quality of food is maintained

-Participating in weekly meetings with the Director and front of house mangers to discuss any issues with regards to food quality, food preparation and service

-Motivate kitchen staff to increase job satisfaction, and keep moral high

-_ Cooking, preparing, freezing and preserving food following restaurant specifications_

-Explaining and enforcing safety and hygiene regulations

-Ensuring that new staff are properly selected, supervised and trained to a high standard

 

Salary $70,500 plus super per annum

Our client is a well established hotel chain and is  is looking for a  chef to join there Hotel in a great location.To be considered for this role you must possess the following attributes: AQF Diploma in Hospitality (Commercial Cookery) or equivalent and at least 2 years of experience in a similar role, or a minimum of 3 years in a similar role Superior work ethic Ability to work under pressure Be a team player Enthusiastic 'can do' approach A friendly and approachable personality Is a must The duties of the role will include but are not limited to the following :As the second in command in a restaurant kitchen, the sous chef supervises the work of his or her colleagues and reports to the head chef (also known as the executive chef or chef de cuisine).The sous chef manages the chefs de partie (i.e. the sauce chef, fish chef, grill chef, garde manger and pastry chef), the commis chefs and the rest of the kitchen staff, including the dishwashers. Where needed, the sous chef may deputise for the head chef or for a chef de partie and therefore needs to be able to carry out all of their tasks in order to ensure that the kitchen can carry on functioning as normal in their absence.As the second in command in the kitchen brigade, the sous chef works in close collaboration with the chef. Following the instructions of the head chef, the sous chef supervises the work of the chefs de partie, kitchen assistants and the other members of the kitchen crew, assigns work and shifts, coordinates food production schedules, oversees all line operations and ensures that all essential equipment and utensils are in good working order. The sous chef (in collaboration with the head waiter and the sommelier) also helps the head chef to design the menu, in keeping with the style and philosophy of the restaurant.Sous chefs are also responsible for making improvements to existing dishes and for proposing new ones, using their flair and creativity to come up with culinary inventions that not only taste great but also look good.Sous chefs are proficient in every aspect of the daily running of a kitchen, from prepping and cooking through to plating and garnishing, and are able to prepare starters, main courses and desserts. They take an active role in food preparation and assist other chefs with their work, particularly during peak service hours.Sous chefs aim to ensure that all of the dishes leaving the kitchen are impeccably prepared and served and strive to achieve the highest level of food quality, taste and presentation.Another important responsibility of the sous chef is inventory management, which involves selecting suppliers, ordering raw materials and managing food stocks held in the larder and cold room. Sous chefs train personnel on the proper handling and storage of unused food with…

Click here to view more detail / apply for Chef [ Cradle Mountain Hotel]

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

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