• Ensure baking of pastries and croissants and set up for various breakfast buffet stations.
• Ensure production and presentation pastries and cakes for our lobby bar meet standards set
• Knowledge of all Pastry methods involved in the preparation of items produced in Pastry Kitchen.
• Maintain open communication between Pastry Kitchen and other departments within the Hotel.
• Ensuring food standards, preparation, presentation and cooking techniques meet Sofitel Brand Standard and are maintained at that level.
• Ensuring the highest possible standard of hygiene is practiced and maintain to meet Work Health & Safety regulations and HACCP food preparation guidelines.
• Accountable for the cleanliness and maintenance of all equipment, counter tops, and shelves.
• Cultivate and maintain a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Any other duties assigned by your manager.

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. 

We are seeking a Sous Chef at our Double Bay location to support the Head Chef and help lead the talented kitchen team. This role has a unique offering of working a very flexible roster of just days, a rarity in hospitality!


The work culture at bills is refreshingly positive and you will have opportunities to grow your career.


Salary for the role will be starting $70,000 depending on experience.


Five main duties and responsibilities include:


1. Supporting the day to day control of food production, including stock control and food quality
2. Ensuring efficient, cost effective and seamless food production
3. Developing and motivating your team
4. Compliance with hygiene standards
5. Maintaining effective relationships with our suppliers, much-loved customers and neighbours


You must have at least three years’ experience as a Chef de Partie or similar role with formal qualifications preferred. You must also have a constructive and positive approach to managing people. The successful candidate will also have good financial and administrative skills with a focus on quality and customer service.


If you like working with great people, being part of an expanding successful restaurant business and can come to work with a smile on your face then please apply.
Only successful applicants will be contacted.

This is an exciting opportunity to be a part of KPMG and its ongoing success. So if you want a career where you can use your deep expertise to deliver real results, talk to us first.
• Build a long-term career across the broad areas of our business
• Immerse yourself in an inclusive, diverse and supportive culture
• We provide an agile work environment and a career that flexes to your lifestyle
KPMG is one of the most trusted and respected global professional services firms. Through depth of expertise, clarity of insight and strength of purpose we help our clients solve complex challenges, steer change, strengthen, transition and grow. We are looking for talented people wo share our purpose of inspiring confidence and empowering change for our clients, our people and our communities.
Your Opportunity
You will:
• Help in preparation and design of all food and drinks menus
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance.

Your Experience
You will have:
• Demonstrated experience as a Chef
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent records of kitchen staff and management
• Accuracy and speed in handling emergency situations and providing solutions
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
We are hiring for the following employment types: Casual, Max-Term Full-Time, Max-Term Part-Time, Permanent Full-Time & Permanent Part-Time.
We have offices in the following locations:
• Sydney
• Melbourne
• Brisbane
• Perth
• Canberra
• Adelaide
• Hobart
• Gold Coast
• Darwin
• Townsville
• Parramatta
• Wollongong
• Newcastle/Hunter Region
• Geelong

Qualifications
N/A

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

Head Chef | Slip Inn The Venues  Slip Inn is lively, loud and proud of it. The El Loco brand is offered in both locations, Excelsior in Surry Hills and Slip Inn in the CBD. These cantinas combine food, fun and friends for the ultimate Mexican fiesta.?  The El Loco menu at is similar across the 2 locations and includes a range of mouth-watering?dishes, including Mexican-style beef brisket burger, quesabirria, El Frederiko hot dog, as well as dishing up the fan favourite tacos. The venue is popular with after work drinks and grabbing a bite to eat, with happy hour running Monday-Friday and Taco Tuesday’s offering 2 for $12 tacos.  The Role  We are looking for a Head Chef ideally with Mexican experience that can continue driving the food offering forward. This is a great opportunity to step up and really have ownership over multiple venues.   1-2 years experience in a similar position and a love of Mexican…

Click here to view more detail / apply for Head Chef | Slip Inn

Sous Chef | Sushi e The Venue Imagine you're in Tokyo, dining at an enclave of modern Japanese expression. At the centre of a huge marble bar, you watch as the talented chefs use a medley of modern and age-old techniques. Our chefs prepare each dish in front of you precisely turning fresh fish into edible works of art. Adjoining the chic cocktail lounge Hemmesphere on Establishment's fourth floor, Sushi e is one of the few authentic sushi bars in Sydney and enjoys a dedicated following of sushi fans around the world. The Role We are looking for a Sous Chef who comes with a good understanding of Japanese cuisine and an eye for detail. Sushi e currently offers 3 menus A la carte, Omakase (Tues-Thurs evenings) and a tasting menu. Guests can enjoy sushi made before them with fresh seafood, wagyu and caviar or bite into crisp tempura. Larger plates include koji marinated toothfish…

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

About us: We are a Chinese restaurant located in the Inner West District, the menu is mainly Asian cuisine; Includes entree, soups, Chinese style dishes, staples including fried rice and fried noodles, etc. Our service is mainly to meet the requirements of the guests.

2. Skills or experience required for the position.
The requirements for the position include an Advanced Diploma;
Or Diploma in hospitality and at least 2 years relevant experience;
Or at least 3 years of relevant experience may substitute for the formal education required.

3. Main duties to be performed:
- 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 kitchen and waiting staff;
- Examining foodstuff to ensure quality, pay special care to raw meat and seafood and other raw food;
- Regulating temperatures of grills, fryers, steamers and other cooking equipment;
- Demonstrating techniques and advising cooks and cook assistants on cooking precedures;
- Preparing and cooking food;
- Making and demonstrating precedures on making sauces, gravies and garnishes required for entree, meats, omelettes, seafood and fried food;
- Seasoning food during cooking;
- Directing kitchen staff to store food in temperature controlled facilities;
- Preparing food and advising cook to preparing food to meet special dietary requirements;
- Managing and training kitchen staffs.

4. This is a Full Time position.

5. The salary for the position
60,000-70,000
6. Other requirements of the company, such as:
Australian citizen/permanent resident and fluent in English...
Positive work attitude; Work as a team.
7. Applicant/participant should provide his/her Resume and Australian immigration status to Helen ([email protected])

About Us
Wingboy was established by two close friends Mike and George in 2021 following over a decade of experience in the industry. Wingboy prides itself in serving unparalleled chicken wings in 13 flavours alongside the most popular slides and cauliflower bites.

The Role
Wingboy is seeking a chef who can ensure the efficient managing of the kitchen and food preparation team members whilst deciding what dishes to serve and adjusting orders to meet guests' requests.

Chefs will assist in prep-work but will also cook specialty dishes that require altering due to seasonal changes. In doing so, choosing the right ingredients, and designing a menu based on availability, popularity and demand will be essential to the role. All work will be conducted in a fully functioning, very 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 customer feedback to improve future experiences.


Duties
• Prepare customer orders according to their requirements;
• Abides by food safety protocols and makes sure that all kitchen staff members do the same;
• Employs appropriate caution in a dangerous situation where there are knives and high-temperature surfaces;
• Selects choice ingredients that will give dishes the best flavour;
• Develops meals dependent on seasonal changes and circumstances;
• Determines how much food to order and maintains an appropriate supply at the restaurant with regular stock takes being conducted;
• Remains updated on recent trends in cooking and the restaurant business to ensure that guests have a positive experience that is unique to the restaurant;
• Works efficiently and effectively during busy periods, such as weekends and large functions;
• Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed, or the restaurant is particularly busy;
• Takes direction and works with the restaurant's administrative team;




Qualifications and Requirements
• Relevant qualifications required however; 3 years of relevant experience may substitute for the qualification;
• Have at least 3 years of experience as a chef in a similar restaurant;
• Curating the menu and creating new dishes;
• Oversee 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 - $75,000

About us
St Joseph’s College is a Catholic school in the Marist tradition. Our vision is to educate boys for life, learning and leadership for the common good, and we reaffirm the values and traditions of a supportive, non-selective learning and Catholic faith environment. We commit to excellence in an integrated program of teaching and learning, co-curricular activities and pastoral care that seeks out, tests and affirms the best in each boy.

The Role
St Joseph’s College is seeking a chef who can ensure the efficient managing of the kitchen and food preparation team members whilst deciding what dishes to serve and adjusting orders to meet guests' requests.

Chefs will assist in prep-work but will also cook specialty dishes that require altering due to seasonal changes. In doing so, choosing the right ingredients, and designing a menu based on availability, popularity and demand will be essential to the role. All work will be conducted in a fully functioning, very 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 customer feedback to improve future experiences.

Duties
• Prepare customer orders according to their requirements;
• Abides by food safety protocols and makes sure that all kitchen staff members do the same;
• Employs appropriate caution in a dangerous situation where there are knives and high-temperature surfaces;
• Selects choice ingredients that will give dishes the best flavour;
• Develops meals dependent on seasonal changes and circumstances;
• Determines how much food to order and maintains an appropriate supply at the restaurant with regular stock takes being conducted;
• Remains updated on recent trends in cooking and the restaurant business to ensure that guests have a positive experience that is unique to the restaurant;
• Works efficiently and effectively during busy periods, such as weekends and large functions;
• Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed, or the restaurant is particularly busy;
• Takes direction and works with the restaurant's administrative team;


Qualifications and Requirements
• Relevant qualifications required however; 3 years of relevant experience may substitute for the qualification;
• Have at least 3 years of experience as a chef in a similar restaurant;
• Curating the menu and creating new dishes;
• Oversee 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 - $75,000

Jonah's Restaurant and Boutique Hotel Under the direction of our Executive Chef, Rey Ambas, the Chef De Partie (CDP) is required to control a section of the Kitchen, preparing and presenting a variety of a la carte dishes to the highest standards and assist in all Kitchen operations including ordering, staff training and cost control.    Benefits Salary range between $65 - $75k pa Full-time, 4 day work week A creative, challenging and rewarding working environment that will encourage and allow you and your career to grow The opportunity to work in a growing, prestigious, award-winning establishment and put your career in the right direction Task & Responsibilities Hands on in all aspects of kitchen operations including food preparation, production and presentation ensuring consistency and quality at all times. Develop menu and enforce service, presentation and operational standards. Ensure departmental procedures that are implemented i.e. closing down of the kitchen at night, are carried out correctly Prepare and cook food to the highest quality and standard. Order stock, kitchen supplies and equipment Maintain cleanliness and hygiene practices and ensure food safety standards are maintained in accordance with food safety standards and regulations. Accountable for budgets and wastage Collection and implementation of all running sheets Staff development, training and supervision of all staff under your direction Qualification & Experience To be successful in this position YOU will have: Trade Qualifications Practical, demonstrated experience as a CDP. Experience in a five star or luxury environment is preferred. Strong written and verbal communication skills An obvious passion for food and your culinary career and the desire to produce and be responsible for producing the highest quality and consistency food. Excellent presentation and consistency in both your work and personal life About Company Jonah's Restaurant & Boutique Hotel, Whale Beach is one of Australia's most luxurious ocean retreats located on Sydney's Northern Beaches.  The perfect beachside escape, Jonah’s offers an award-winning hatted Restaurant, eleven boutique accommodation rooms along with meeting and functions spaces catering to conferences, special events and weddings.    Jonah's Restaurant offers outstanding contemporary Australian cuisine with an Italian influence and an extensive wine list drawn from a cellar containing over 2500 bottles of vintage Australian and international wines. The five-star menu and service has earned Jonah's Restaurant a 'Chef's Hat' by the Sydney Morning Herald Good Food Guide for 12 years and awarded the Best Hotel Wine list in the World by the World of Fine Wine. Salary: $65000-75000 Job Publish: 12-04-2024 Job Expire: 12-05-2024 Please click to View more detail / apply .

Hospitality Training Network (HTN) is seeking an eager and dedicated Apprentice Chef to join the team at Australian Turf Club, Rosehill Gardens! What you’ll get is a nationally recognised certification that can take you around the world. It all starts here, so read on… here’s some of the benefits: Earn a full-time wage as you learn and gain your recognised Qualification: Certificate III in Commercial Cookery Full uniform and tool kit provided to set you up from the start. Tailored and flexible training from skilled professionals Specialist mentoring and support with check-ins every 6 weeks and always available contacts Opportunity to build your experience at more than one employer! Location: With over 110 racedays and an extensive Corporate and Social event calendar ever year, each of our five live venues - Royal Randwick, Rosehill Gardens, Canterbury Park, Warwick Farm and Rosehill Bowling Club are uniquely exciting. At the heart of our success is our People. At…

Click here to view more detail / apply for Chef Apprenticeship - 1st Year - Australian Turf Club

Executive Chef – Japanese Cuisine | Sydney_Australia As Executive Chef, lead a passionate group to deliver truly exceptional, Japanese-inspired, hospitality experiences. Industry leading role in Sydney. A top-tier hospitality operation with multiple venues with even more planned for 2024.  High-quality and uber-cool venues with an excellent company culture, you’ll never want to leave. Proven background as an Executive Chef, Executive Sous Chef or Head Chef in a fast-paced, fine dining, kitchen setting High-profile industry reputation Proficiency in devising and pricing menus Proven history of leading teams to achieve desired results Capability to oversee staff performance, addressing any deficiencies Exceptional leadership qualities and a fervor for global culinary trends Understanding of financial parameters including food and labor expense What’s in it for you? The opportunity to work with one of Sydney’s hottest hospitality groups, setting standards and striving for hats and accolades.  Massive opportunity for continued growth and expansion.  Excellent remuneration and benefits, with a salary…

Click here to view more detail / apply for Executive Chef – Japanese Cuisine (Sponsorship Available)

Focusing on amazing food and gorgeous atmosphere we are looking for some amazing chefs to join the team. You will be working directly with the head Chef, a fantastic mentor opportunity, they will challenge you to be brilliant and plate some of the best food possible. Ideally you will be across all sections of the kitchen and have strong protein skills, chargrill experience highly desired. This is not just a normal restaurant, every dish you create is unique and delicious. Requirements Must have trade qualifications Be a strong communicator Some management experience is desirable for Sous position Knowledge of ordering, stock control and training and development of chefs Come from a creative A la Carte environment A passion for learning and increasing their culinary experience The Perks Competitive Salary $70K - $75K Super for Chef De Partie $80-85K for Sous or Jr Sous position Learn from the best and produce the best Culture driven and…

Click here to view more detail / apply for Sous Chef or Chef De Partie | Elevated Cusine | $70K-$85K

Programmed Skilled Workforce are currently seeking reliable and experienced Cooks and Chefs to join their airline catering team located in Mascot Sydney Airport. Area. Positions are for an immediate start and requiring availability across both day and afternoon shifts Monday-Sunday.As a Chef you will be working in the central industrial kitchen and you are responsible for a range of duties including food preparation, chopping, portioning, and following bulk recipes. You may also assist with other duties such as making up of food and beverage carts and plating food onto catering trays. You must have experience in preparing various cuisine.Please note all successful applicants must pass a Police Check, pre-employment D & A medical and complete client specific paperwork before commencing.About your new role: Preparation of all bulk cooking Industrial production cooking Chopping, portioning, following bulk roof recipes Food plating and packaging Manual handling, pushing and pulling of carts Opportunity to work with a well-known leader…

Click here to view more detail / apply for Chef

Sous Chef | The Alex The Venue?  The much loved, heritage listed, Alexandria Hotel has been saved from the wrecking ball and we are excited to bring you Backyard at The Alex. With large outdoor communal tables, a basketball ring and frisbees you can expect to settle in with live entertainment and sport. The Alex is family and dog friendly because our backyard is your backyard.?  The Role?  We are looking for a Sous Chef to assist in leading the team at The Alex. You will be joining a small team that delivers big flavours with a Mexican inspired menu sprinkled with some pub classics, think adobo chicken tacos with chile seco salsa, juicy pulled pork quesadillas and mouth-watering burgers.  The venue consists mostly of communal outdoor seating and is a local favourite hang-out spot getting busiest in the evenings and on weekends.  This is a fantastic opportunity for a chef to take the next step…

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

Hospitality Training Network (HTN) is seeking an eager and dedicated Apprentice Chef to join the team at Pasta Gallery! Pasta Gallery - Manufacturer of the healthiest gourmet fresh pasta and ravioli, home delivery and wholesale pasta, using whole foods. Pasta Gallery is a family run business and have a passion to explore new flavours, enabling their customers to enjoy tasty, convenient and easy to cook fresh pasta and ravioli. What you’ll get is a nationally recognised certification that can take you around the world! It all starts here, so read on… here’s some of the benefits: Earn a full-time wage as you learn and gain your recognised Qualification: Certificate III in Commercial Cookery Full uniform and tool kit provided to set you up from the start Tailored and flexible training from skilled professionals Specialist mentoring and support with check-ins every 6 weeks and always available contacts Opportunity to build your experience at more than one employer!…

Click here to view more detail / apply for Chef Apprenticeship - 1st Year - Pasta Gallery

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…

Click here to view more detail / apply for Chef De Partie - Full Time

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.…

Click here to view more detail / apply for Savoury Chef

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…

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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)