Chef de Partie | The DOG The Venue  Located in the heart of Randwick, The DOG is a local favourite perfect for families and friends to catch up, with a wide variety of beers on tap to help you wash down that perfectly cooked schnitzel. The food offering consists of elevated bistro food, think juicy rotisserie chicken with radicchio and butter leaf salad and fresh grilled Barramundi with kombu cream and sea vegetables. If it's something more classic you’re after there’s chicken schnitty’s, classic burgers and a choice of 3 cuts of steak.  The Role  We?are on the lookout?for a CDP that thrive in a busy pub environment. If you are looking for your next challenge and can bring the following skills:  2 years’ experience in Pubs, Bistros or Restaurants  Thrive working in a busy pub environment  Can manage a section and has experience on the grill Good organisation, attention to detail and communication  This is…

Click here to view more detail / apply for Chef de Partie | The DOG

SOUS CHEF
Full time permanent role

Silcal Holdings Pty Ltd trading as Italian Bowl is seeking a Sous Chef to work in our busy Italian restaurant in Newtown, Sydney.
The Sous Chef will be responsible for managing kitchen operations efficiently and safely, delivering our range of modern Australian and Italian meals at a consistently high standard.

Reporting to our Head Chef, tasks will include:
• Supervising preparation, cooking and seasoning of food during cooking and provide training / demonstration to Preparation Cooks and junior chefs
• Preparing and cooking food using a variety of techniques including grilling, boiling, baking, frying
• Contributing to menu planning and estimates
• Engaging effectively with suppliers in ordering daily supplies and supervising receipt and storage of stock
• Ensuring food is stored in temperature-controlled facilities as per health safety requirements.
• Ensuring the cleaning schedule is diligently followed by kitchen staff
• Applying health and food safety principles

Candidates must have:
• Certificate IV in Commercial Cookery or equivalent or relevant experience to substitute
• Minimum 3 years experience in commercial kitchen
• Experience working in an Italian cuisine restaurant
• Excellent communication and interpersonal skills
• Ability to supervise and train junior kitchen staff
• Time management skills
• Excellent organisational skills

Shift work will be required. Excellent working conditions. Salary offered $75 000 + super for a 38 hour week.
Send your application with a resume, copy of qualifications and evidence of Australian visa status to [email protected]

Apply Now Chef De Partie - Full Time West HQ West HQ is recruiting for an experienced and passionate Chef de Partie to join the culinary team!  This role offers the opportunity to showcase your skills and abilities across our many diverse outlets.Who are we looking for?Someone who is: Relevant qualifications and demonstrated previous experience as a Chef de Partie  Passionate about making good food Able to work under pressure, for long hours in a heated environment Able to work hours required and section assigned by the Senior Chef Able to cope well under pressure to ensure guests expectations are exceeded Knowledgeable of HACCP and food safety standards Available to work a variety of shifts including nights and weekends The Perks!We saved the best until last! Not only will you be working at Sydney's leading landmark destination for entertainment, fitness, lifestyle & accommodation in the Western Sydney region, we would also like to provide you…

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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.

We are hiring for multiple positions across Sydney, Melbourne, and 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.

What we are looking for:
• Leadership experience within a professional kitchen environment
• Demonstrated experience with dietary requirements including creating menus to suit those requirements
• Demonstrated experience and understanding of adhering to local regulations concerning health, safety, or other compliance requirements & an understanding of HACCP management
• With culture at the core of this business, you will be a leader invested in your staff, their development and productivity
• A food Safety Supervisor certificate is desired
• High levels of organisation & time management skills

Demi Chef Base Hourly Rate: $27.83
Chef de Partie Base Hourly Rate: $28.57
For Chef various levels above, equivalent to $54,992.08 - $65,000 based on working days and penalties applicable as per the Hospitality Industry General Award;

$71,000 - $95,000 (gross) Head Chef Salary Band based on experience and qualifications

Why work for Accor?

• With over 400 hotels in Australia and New Zealand, and over 5000 globally, Accor offers limitless opportunities to grow your career within a supportive network of likeminded professionals.
• Become a Heartist and work in an environment where we encourage you to bring your real self to work, unleash your creativity and have fun.
• Take advantage of special team member rates from as little as $60 per night and experience our properties as a guest.

Apply now to begin your journey!

At Opal HealthCare, we know that companies don’t succeed, people do.  We work to provide opportunities for a rewarding and meaningful career, and we are always living and breathing our purpose to bring joy to those we care for. In joining Opal, you will have access to a range of benefits including: Work/life balance – this role is rostered full time on weekdays from 9am-5pm! Roving role with variety – covers multiple sites with opportunities to grow and educate teams! Up to $90k base Penalty Rates Super Access to our Annual Chef’s Masterclass – meet with your peers and share your knowledge! Career Progression and Development Pathways – internal leadership courses, as pathways to leadership and management roles across all of Opal! Ongoing growth and learning – gain access to the Opal Healthcare Academy! Opal Scholarships for further study – you could be offered a package valued at up to $15,000 over a period of…

Click here to view more detail / apply for Regional Relief Chef – Sydney & South Coast Regions (Sponsorship Available)

Pastry Chef - Chef de Partie Alexandria The RoleBlack Star Pastry is thriving, having just moved into our new, purpose built Kitchen HQ in Alexandria, we're looking for a full-time qualified Pastry Chefs – Chef de Partie to lead our Cake team.This is a full-time opportunity suited to Pastry Chefs with at least 3 years’ experience who will have the opportunity to craft our acclaimed cakes, and develop your skills as a Pastry Chef working with an amazing team.We offer reliable day time hours, stable employment and the rare opportunity to achieve work/life balance in a Chef role!We have a lot of exciting things in development, and this is a fantastic time to become a valued member of our team.Your main responsibilities will include - Ensure all pastry products are prepared and baked according to the specific store requirements. Maintain a detailed knowledge of the full product range. Coordinate and oversee the supervision of a…

Click here to view more detail / apply for Pastry Chef - Chef de Partie

Savoury Chef Alexandria The RoleBlack Star Pastry is thriving, having just moved into our new, purpose built Kitchen HQ in Alexandria, and we’re also preparing for an exciting period of growth. Our team of masterful Pastry professionals is looking for like-minded Savoury Chef to work in the section that produces our beautiful savoury offerings.This is a full-time opportunity suited to a Grade 3 Pastry Chef with at least 2 years’ experience.We offer reliable day time hours, stable employment and the rare opportunity to achieve work/life balance in a Chef role!Your main responsibilities will include -  Ensure all pastry products are prepared and baked according to the specific store requirements. Maintain a detailed knowledge of the full product range. Follow and adhere to recipe specifications. Ensure compliance with legal requirements of food hygiene regulations. Ensure all policies, procedures, standards and safety guidelines are followed. About You Previous experience in a Savoury Chef role.  Ideally Grade 3.…

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Sous Chef | Beresford The Venue The Beresford - Surry Hills is Sydney's most unique and vibrant pub, home to wood-fired pizza, homemade pasta, cocktails and a leafy, lantern-lit patio. This local pub is urban-cool at its best, we are all about reflecting the community and consistently serving up great pub food. Our beer garden, with lanterns everywhere and an overgrown green wall, our dog-friendly garden is a good spot to enjoy the afternoon with your furry friend. Our courtyard really comes to life on a sunny-day or Sunday session. The Role We are looking for a full-time sous chef to join this already amazing team. If you have 1-2 years of similar experience working in a pub or Italian restaurant this would be ideal. High-volume service experience is a must, this is a busy venue. Ability to manage a small team of 6 chefs alongside the head chef. Good communication and can follow direction, experience across the kitchen, a bonus if you…

Click here to view more detail / apply for Sous Chef | Beresford

Job Overview
You will be responsible for the preparation of pastries, desserts and breads for the
restaurant.
Your Responsibilities and Duties:
? Cooking and preparing high quality pastries within a reasonable timeframe
? Planning menus according to the season by considering availability of
seasonal ingredients, costing and collaborating with suppliers
? Customise pastry designs according to customer needs
? Preparing pastry fillings and cooking chocolate, creams, syrups, salted
sauces etc
? Monitoring oven temperatures and product appearance
? Understanding and maintaining hygiene standards in the kitchen
? Collaborating with kitchen staff and informing them of any special items on the
menu
? Managing stock levels and rotating ingredients in the fridge to maximise
freshness and minimise wastage
? Cleaning the kitchen
About you:
? Minimum of 3 years experience in a similar role
? Knowledge of various baking techniques
? Exceptional organisational and time management skills
? Ability to work in a team setting
? Strong commitment to quality
? Certificate IV in Commercial Cookery (preferred)
? Diploma of Hospitality Management (preferred)

One Six Triple Eight Pty Ltd(18Grams Westfield Hurstville) is an established business in Sydney that is current offering exciting job opportunity to a permanent full-time chef position.
We are searching for an individual with excellent time management and communication skills and, most importantly, a commitment to excellence in product and service.
In exchange for these skills, you will be rewarded with a positive and caring team, a great working environment and above-award wages. If you feel that you are the right candidate, then send through your resume or contact us for further information
Your job and responsibilities include but are not limited to the following:
?Cooking and delivering dishes listed on menu
?Monitoring prep work
?Ensuring impeccable presentation and garnishing
?Possess comprehensive food preparation skills and expertise
?Managing food provisions
?Ensuring quality of ingredients and correct food storage
?Using and cleaning kitchen equipment
?Organizing and supervising work of kitchen staff
?planning menus, estimating food and labour costs, and ordering food supplies
?monitoring quality of dishes at all stages of preparation and presentation
?discussing food preparation issues with relevant take holders if needed.
?demonstrating techniques and advising on cooking procedures
?Monitoring and enforcing hygiene regulations
?Train staff
?Manage food preservations and cold storage arrangements in the larder section
Successful candidates should have relevant qualifications at the diploma degree or C4 certificate level. We except you to have no less than 2 years of experience in the relevant settings.
Our offered salary is AUD 70,000 + superannuation per year.
If you feel that you are the right candidate, please send your resume through.

We’re looking for a can-do kitchen superstar (aka Commis Chef), ready to step up as the #legend in our munch times at Travelodge Sydney Airport.   You’ll redefine what it means to feel ‘chilled’ at the hotel’s dining haunt. Hailed as ‘the place to be’.  You see, we’re all about making connections and serving mind-blowing experiences; we boldly make FOMO a good thing. No fear! With you on the job, no-one misses out. You’ll make it your mission to fuel every culinary fancy – from stand-out snacks to plating up deliciously wholesome mains.  Creativity and innovation are where you shine, which is why we want you on our team.   Like us, your reputation precedes you. You’re revered in the industry as the chef’s chef. Sure, you look great in white, and rarely break a sweat under pressure, but what sets you apart is your sense of calm and passion for people.   You don’t need to stare…

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Junior Sous Chef | Felix The Venue  Tucked away in Ash Street, you’ll feel like you’ve stumbled into the backstreets of Paris. Every detail of Felix has been considered from the imported French Chandeliers to Parisian subway tiles and beautiful pewter bar. Our intoxicating ambiance is matched by attentive service and classic French fare, delivered with precision. With a produce-driven menu of honest, simple food; think chicken liver pâté, gruyere soufflé and steak frites. The seafood bar is a sight to behold-piled with prawns, oysters, lobster and Moreton bay bugs.  The Role  We are looking for a talented Junior Sous to join the passionate team, you will be working alongside a dedicated team of 20 chefs. If you have the following we want to hear from you:  2-3 years’ experience in a fast-paced, high-end brasserie or restaurant  Good communication, attitude and execution  Confident running a section and can maintain standards Experience across the kitchen including grill and…

Click here to view more detail / apply for Junior Sous Chef | Felix

Executive Chef Apply now Job no: 679443 Location: Parramatta Work type: Full Time Categories: Chef, Other, Chef Manager, Other Exclusive Private School located in Parramatta Competitive remuneration on offer Predominantly Monday to Friday Chartwells provides bespoke fresh food solutions that are unique in the market across independent schools and universities. We are passionate about the role we play in supporting the physical and emotional wellbeing of students.  The Position Plan, supervise, and monitor the culinary operations across multiple kitchens; residential-catering, functions, events and retail Maintain an overall knowledge and passion for nutrition and healthy eating Actively maintain a high standard of food safety, allergen awareness, and OHS Lead and inspire and manage a brigade of high performing culinary talents Maintain efficient operations across multi services while liaising closely with key stakeholders Engage with the client on functions, events and the general direction of the food offer that reflect the vision of our client Maintain the…

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( 2 positions)

Target Business Services
Location: 69 Wigram St, Harris Park NSW 2150
Salary: $72,000 plus 11% Superannuation

Our client, Salaam Namaste’s Dosahut Harris Park Pty Ltd operating a restaurant in Harris Park, NSW is looking to fill full-time position for qualified and skilled Chefs. This company takes pride in their ability to deliver quality food, organising catering and a superior service every time. The restaurant is a highly regarded venue for both its food and welcoming hospitality in a vibrant atmosphere with a typical Indian sense of family.

The employer is looking for experienced and motivated person who is qualified as a Chef with specialization in Indian Cuisine and is capable of serving a high volume of customers. To be successful in this position, you will need to have relevant work experience and trade qualifications, you must have a genuine interest in the hospitality industry. The successful applicant must comply with all WHS, Food Safety and HACCP requirements.

In this role your main responsibilities include:
• Planning menus, estimating food and labour costs, and ordering food supplies
• Creating dishes and recipes to suit the season, occasion and customer demand and trends
• Monitoring quality of dishes at all stages of preparation and presentation
• Discussing food preparation issues with manager/ owner and kitchen staff
• Ensuring all kitchen staff understood expectations and parameters of kitchen goals and daily kitchen work
• Demonstrating techniques and advising on cooking procedures
• Preparing and cooking food
• Managing time through effective planning to maintain a high level of productivity
• Ensuring all food operations are compliant with relevant regulations
• Motivating the team to create a memorable experience for all customers
• Participating in the cost controlling and waste management of food
• Explaining and enforcing hygiene regulations
• Maintaining updated knowledge of local competition and café industry trends

Qualifications and experience
• be qualified in hospitality with AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2) or have minimum three years’ experience as a Chef in a Commercial Kitchen
• ideally at least 2 Years full-time experience with Indian Cuisine
• experience creating exciting menus

Skills
The successful candidate will have a passion for the hospitality industry and be career focused. The key skills will include:
• good working knowledge of WHS standards
• able to maintain a clean kitchen and use kitchen appliances and equipment safely
• enjoy working to high standards in a fast-paced environment
• highly organized with the ability to supervise and support the team in kitchen operations
• strict compliance towards food safety and COVID safety management plans
• create and produce food items that fit with current offerings

To apply for this position, email your resume to [email protected]
Please note only shortlisted candidates will be contacted and your application will be treated as strictly confidential.

Mals Kitchen
Shop 6, 368 Hamilton Road, Fairfield West 2165 NSW

Full Time Chef
SALARY $72,000 + SUPERANNUATION

DUTIES
• Ensure food is prepared to a consistently high standard.
• Ensure all foods are produced within budget requirements.
• Ensure hygiene standards are maintained at a sufficiently high level and an approved food safety plan is implemented.
• Monitor and maintain all kitchen equipment in correct operating order.
• Handle all customer complaints and patron care as required in a courteous, friendly manner.
• Informing potential issues with kitchen staff/manager regarding the prep/ordering/stock control/food safety and quality.
• Follow correct hygiene food handling practices and safety procedures.
• Ordering of products used with authorisation.
• Creation and Preparation of any menu items as required. Including creating and interesting Specials Board.
• Assist all kitchen staff and General Manager as required.
• Responsible for running of all aspects of the kitchen including kitchen cost control including menu costing.
• Demonstrate sound teamwork / organisational skills.


REQUIRED SKILLS
At least 3 years’ experience as a Chef
Qualification in Cookery is highly regarded
Experience in a high-volume commercial kitchen
Experience in kitchen management is highly regarded
Knowledgeable in Kitchen and Food Safety


Please send your CV to [email protected]

Looking for a Culinary Maestro to Join Our Team!

Are you a passionate and creative chef with a hunger for a new opportunity? We have just the right environment and the opportunity for you to grow in your career.
Join our culinary team and unleash your gastronomic talent in a thriving and dynamic environment.

Position: Full-Time Chef
Location: 1 Ena St, Terrigal NSW 2260 (Central Coast)

Salary Range: $70,000- $80,000

About Us

We are focused on establishing L'isle de France Terrigal as the destination "par excellence" for Fine French food on the Central Coast and we are looking for an enthusiastic full-time chef who will help us achieve our goal.

Why Join Us?
• Culinary Freedom: Express your creativity through our diverse menu and seasonal specials. Your ideas are welcomed and encouraged.
• Career Growth: We're committed to your professional development. Elevate your culinary skills and build a rewarding career
• Fresh Ingredients: We source the finest, locally sourced ingredients to create mouthwatering dishes that leave a lasting impression.
• Wonderful Location: A stunning waterfront location that will inspire your culinary creativity
• Team Culture that values collaboration, growth and excellence
• Chance to be part of a unique culinary experience in Central Coast, Australia ideal for someone willing to relocate to a regional area.
Key Responsibilities:
• Prepare and cook a wide variety of dishes to meet the highest quality standards.
• Plan and execute menu items, daily specials, and seasonal offerings.
• Maintain a clean, organized, and efficient kitchen workspace.
• Collaborate with the kitchen team to ensure consistent and timely food service.
• Assist in menu planning, inventory management, and cost control.
• maintain and improve current excellent standard of menu offering.
• Follow food safety measures and sanitation guidelines.
• maintain the inclusive and encouraging kitchen work culture through training and empowerment of staff.
• Demonstrate excellent culinary techniques along with dedication to delivering top-notch service to our guests.

Qualifications & Skills
• Relevant Culinary Qualification required (Certificate IV in Kitchen Management/Commercial Cookery or equivalent)
• At least two years of experience as a Chef in a professional kitchen
• Prior experience in French cuisine is highly desirable but not required.
• Strong passion for food and creativity in the kitchen.
• Impeccable attention to detail
• Exceptional communication and teamwork skills.
• Ability to work collaboratively in a fast-paced, high-pressure environment.
• Proper Knowledge of Australian food safety and sanitation regulations.


What We Offer
• Competitive Salary +Super
• Tips
• Mentorship from one of the best in the French Culinary Industry business
• Collaborative and inspiring work culture
• Work with the best produce Australia has to offer

If you're a dedicated, skilled, and innovative chef who's ready to make your mark in hospitality world, we'd love to hear from you!
To apply, please send your resume, and a cover letter showcasing your skills and experience. [email protected]

Kyo sushi bar is a high-end sushi restaurant located in Wentworth Point. We are now looking for an experienced sushi chef with passion in Japanese cuisine to join our amazing team.

Job duty:
Preparing sashimi according to the restaurant's standard.
Making different type of sushi including Nigiri, Sushi Roll, Hand Roll etc.
Helping with other sushi bar & kitchen preparations.
Maintain good hygiene for the workplace.

Key skills & requirements:
Minimum 2 years of experience working in this field.
Good knife skills, fast sushi making speed.
Ability working in fast paced environment and work under pressure.
Understanding work safety.
Team player
Good attitude, keen to learn and willing to take responsibilities.

Salary:
70,000 annual salary + super (FULL TIME)

To apply, please send your resume to [email protected]
Thank you

About Us

Miss Celie’s is a local community Bar & Kitchen featuring up to 7 live music each week. Specializing in the Jazz & the Blues (other genres may be accepted sometimes too).

We are looking for a hands-on Chef/Cook to control on and lead our kitchen in Ashfield, NSW.

Majority of work is Monday-Friday however flexibility is required to work on weekends as events require.

What you'll do

- Manage kitchen staff

- Quality control

- Manage Food & Wage costing

- Menu development

- Management of product storage and deliveries

- Mentor and develop Junior staff


What you'll need

- Passion, energy, excitement

- Full unrestricted Australian working rights

- Relevant Qualification

- At least 2 years chef/cook experience

- Experience maintaining food and wage costs in line with budget

- Ordering & stock control experience

- Positive attitude with the ability to lead a team

- Create and produce food items that fit with current offerings

- Good working knowledge of current food trends

- In depth understanding of dietary requirements and intolerances.

- Experience in a fast paced/high volume kitchen.


If you’re looking for an inspiring role with a team of passionate hospitalitarians - please apply with your resume and cover letter.

Gosford sailing club is located directly on Brisbane waters. We have a great opportunity for the right person to join an energetic and forward thinking team. We are after someone with relevant experience in the industry that can work well in a small team and be a natural leader.

This role requires the following skills and experience:

Excellent communication and time management skills

Food ordering, maintaining par stock levels, overseeing food storage areas

Ownership of kitchen hygiene, cleanliness and food safety standards

Menu preparation and creating dishes

Assist head Chef to prepare daily prep lists and prepare ingredients

Directing food preparation and presenting food in a timely manner

Managing and training kitchen staff, ensuring all staff comply with regulations and safety standards

Assist Head Chef to provide training to relevant staff on menu items and menu changes

Take charge when required and see the kitchen remains at a high standard

In Head Chef’s absence, organise staffing requirements and set up work lists

Essential criteria:

Formal qualifications

Availability weekends and public holidays

Demonstrated understanding of Australian food safety, WHS and HACCP

We offer great working conditions, a 38-hour workweek, work/life balance with two consecutive days off, and the opportunity to work with a collaborative team who are passionate about food.

Job Type: Full-time

Salary: From $60,000 - $80,000 per year

Sous Chef | mimi's The Venue A restaurant fit for its vista, mimi’s reflects our deep connection to the coast. Arched windows frame a view that changes with the seasons and tide. Drawing on this, executive chef Jordan Toft presents a menu with a unique sense of place and a Mediterranean soul. The Role We are on the lookout for an experienced Sous Chef to join us at mimi’s, a high end, open concept kitchen, offering an interactive guest dining experience. The kitchen is fitted out with all the mod-cons and is well maintained. The menu is inspired by the best seasonal and local produce, pulling on flavours from the Med and Europe, with an interior to match. This is the perfect location to celebrate a special occasion, start off with a caviar bump and frozen vodka before moving on to grilled Murray cod with tomatoes and cardamom sauce or dry aged duck crown with…

Click here to view more detail / apply for Sous Chef | mimi-s

People are at the core of what we stand for and what hospitality is all about. At Radisson Hotel Group, our people are true Moment Makers delivering Memorable Moments every day, everywhere, every time. Together, we make Every Moment Matter.
We aim to be as good a place to work, as we are to stay. That is why we offer a competitive compensation and benefits package, which includes:
• Opportunity to stay in the hotel for 1 night after 90 days of employment
• Special rates for our team members & their families/friends while staying in our hotels worldwide.
• We take our “We grow talent, talent grows us” culture belief to heart. With us you will benefit from a wide range of development offers supporting your learning & growth right from your onboarding. This includes an individual development plan and unlimited access to more than +20K learning modules & programs through Radisson Academy.

Hotel Snapshot
The Radisson Blu Plaza Sydney is a heritage-listed 364 room, five star classic hotel located in the financial and dining hub of the northern CBD. We enjoy high levels of repeat clientele who enjoy our personalised customer service. We're located by Sydney's best shopping and walking distance to Circular Quay & Sydney Opera House.

The Role
Our talented kitchen brigade covers all areas of food preparation – Lady Fairfax Room, The Fax Bar, In-Room Dining, Business Class Lounge and Conference and Events.
As a full-time Executive Sous Chef, you will lead your culinary team to provide exceptional culinary services throughout our Food & Beverage operation. For this reason, you must be an experienced Executive Sous Chef preferably in a large accommodation hotel context with people management and sound administrative skills. Variable availability is required based upon business demand and leave coverage of your team.
Some of your responsibilities:
• Supervise and participate in the preparation of food for all outlets
• Menu planning, conducting trials and tastings with kitchen and service teams
• Monitoring quality of output and consistency in standards
• Liaising with suppliers, internal Purchasing Manager, managing food costs
• Ensuring regular training of kitchen team
• Adherence to all food safety requirements of local council

About You
This role requires a leader who is willing to work closely with their team, maintain the hotel's high standards, and ensure that the policies of the hotel and kitchen - including Work Health & Safety and Responsible Business practices - are adhered to at all times.

To be successful in this role you will require:
• Previous experience in a medium to large hotel in a similar role
• Excellent communication skills
• Understanding of Food Safety & Food Handling regulations
• Ability to give and receive direction and work well under pressure
• Exceptional time management and training skills
• Bachelors Degree in Hospitality Management preferred, must hold qualified Chef credentials
• Understanding and genuine interest in keeping up to date with food trends

Support
You will be supported by an experienced Hotel Manager who has a passion for the Kitchen with feedback, appraisals and an individual development plan. After passing your 90-day training period you will be invited to experience a complimentary guest stay.

Salary
We offer a salary of $95,000 + super. We also provide a 2-day Orientation, laundered uniforms and meals in the staff cafeteria. After 3 months you will also be eligible for discounted global accommodation rates for yourself, friends and family.

Australian Working Rights
Full Australian Working Rights are required for this role.

Company
Wales House Hotel Limited Trading As Radisson Blu Plaza Hotel Sydney.

Plate it Forward is Sydney’s leading Food & Beverage Hospitality Group building impact-based venues to create long-term social change. We are seeking a qualified Sous Chef who is professional, adaptable, consistent and who understands the needs of a fast-moving expanding business. Reporting to our Executive Chef and liaising closely with our Venue and Events Managers, you will be responsible for the production and preparation of products going out to our venues, events and community partners. You will also be responsible for working alongside and training colleagues from vulnerable backgrounds, many whom have experienced marginalization and trauma.
The successful candidate will:
Embrace and promote the Plate it Forward mission of providing employment opportunities to asylum seekers and marginalised individuals.
Manage food production in a safe and clean environment.
Plan, organise and oversee the production process
Quality control and consistency reflecting 100% customer satisfaction to our venue guests
Maintain strong relationships and communication your Production Kitchen team
Enforce daily and weekly systems and procedures to ensure a high level of kitchen presentation, hygiene,product quality and safety.
Work closely with head chef to determine menu items
Work closely with customers to meet their dieatary requirements.
Who Are you?
You have at least four years working in a commercial kitchen
You hold a valid Food Safety Supervisor Certificate
You have experience teaching and/or training
You are able to use the Google Suite with ease
You have excellent communication skills
You have at least two years experience managing budgets, food cost and inventory.
Salary
The salary for the position is between $70k to $85K

More than 2 years of relevant work experience required for this role
Working rights required for this role
Expected start date for role: 25 April 2024

Job description

A busy restaurant based in Hornsby, NSW is in need of a Chef and a Cook to manage kitchen operation.

Experience required:

Minimum 3 years’ experience in a similar environment as Chef or Cook.

Key requirements and responsibilities include:

a. Be able to train cooks and junior kitchen staffs.

b. Ability to develop menus and contribute new ideas.

c. Preparing and cooking menu items food.

d. Oversee the daily operation of the kitchen.

e. Managing and planning weekly rosters for all kitchen staff.

f. Managing kitchen hands and salad hands to ensure food prepared is up to very high
standards.

g. Ability to assist in designing and menu planning for large catering orders.

h. Ordering of all dry food, vegetables and cool room food - meat, poultry and fish.

i. Maintaining food costs as a percentage of revenue within KPI range on a weekly and
monthly basis.

j. Hard working and organised, team player with a positive attitude.

k. Take pride in food presentation, always ensuring top quality.

l. Food hygiene compliance, make sure other staff do the same.

m. Ability to work under pressure during peak holiday season.

n. Be able to follow directions and work well as a team.

o. Good communication skills.

Applicants must have strong experience in busy kitchens with a large volume of food. Take pride in food presentation and be effective in a busy team environment.

We expect our staff to be extremely focused on delivering the best experience in the marketplace. Must be able to demonstrate extremely high levels of team leadership, communication and professional standards in all aspects of the role.

Type: Full time, permanent

Hours: 38 hrs per week

Pay (annual): $65,000 to $75,000

Job Type: Full-time

Salary: $65,000.00 – $75,000.00 per year

Please email [email protected]

Chef Apply now Job no: 677309 Location: Sydney CBD Work type: Full Time Categories: Chef Chef $75,000 Super High profile corporate, banking & technology clients Monday to Friday, full time role. Work throughout Restaurant Associates prestigious clients across the Sydney CBD Restaurant Associates has an enviable track record, working with some of the most prestigious venues and corporations in the world. From grand gala events, corporate cocktail parties to intimate gatherings, we provide bespoke food solutions and exceptional dining experiences. THE POSITION Execute catering across our elite corporate venues designing dishes for functions, banquets, and cocktail events. Maintain a high standard of food hygiene, safety, infection control and cleanliness in accordance with Compass standards. HACCP compliance, food safety procedures and OH&S regulations General kitchen and cleaning duties as required. THE PERSON You will be a qualified Chef with Cert III in Commercial Cookery or above. You thrive in working in different locations and kitchens across…

Click here to view more detail / apply for Chef Sydney CBD 15 Apr 2024

Capriccio Osteria in Leichhardt is seeking an experienced Chef de Partie who is interested in traditional Italian Cuisine yet enjoys adding a modern twist to each dish.
Capriccio Osteria's kitchen is led by Chef Nicole Bampton. Located on Leichhardt's famous Norton Street, Capriccio Osteria was founded in 2015 with the focus being on a simple menu that show's off the great variety of flavours found in Italy, from the dairy rich North to the lemon zesty South.

A bit about the role
This is a great opportunity for an established CDP who is looking to develop and progress into a senior position in the near future.?
We are looking for someone who:
• is passionate about food and doing things properly;
• has a great attitude
• open to learning and looking to developing
• has an interest in making homemade pasta, bread & wood-fired pizza
• has experience working in a busy, fast-paced kitchen environment
• Ability to work varied shifts, including weekends and holidays

If you are happy to be part of a small but passionate team and have 2 years Chef experience, If you consider yourself someone who is flexible, a great team player and keen to learn, then this is the role for you.