We are currently seeking an exceptional Sous Chef with a professional manner to work at Union, University and Schools Club from Monday to Friday for Lunch and some Dinner.
Union, University and Schools Club is located on Bent Street, just a short stroll from Martin Place and Circular Quay. UUSC is a members Club only, and provide breakfast, lunch and dinner as well as functions and corporate meetings.
As a Sous Chef you will be work closely with the Head Chef and monitor the smooth day-to-day of this dynamic venue and implementation of the entire food offering. This role is a full time role with a 38 hours per week in average. You will also work closely with the Senior Management Team to create the best possible guest experience and cohesive kitchen and team culture.
This is a hands-on role, and you will be required to lead the team by example, drive a culture of quality and consistency and will include detailed training on all related financials and cost controls.


Responsibilities
Ensure food quality and presentation consistently meet/exceed member expectations.
Design menus for member catering, functions, and special occasions with variety and seasonality.
Foster a harmonious working environment and motivate excellence among subordinates.
Meet departmental performance targets and budgets.
Conduct monthly stock-takes, ensuring accuracy and managing stock security.
Create and manage rosters aligned with operational and budgetary requirements.
Review weekly timesheets for consistency with operational outcomes.
Establish and assess KPIs in consultation with the Executive Chef and Secretary.
Ensure appropriate training and development for kitchen staff.
Foster cooperative relationships with food service employees and other departments.
Evaluate performance standards to maintain and exceed Club expectations.
Ensure compliance with hygiene standards for official inspections.
Maintain kitchen cleanliness and ensure equipment is safe and compliant with WH&S standards.
Ensure staff are properly attired while on duty.
Promote a positive profile for the Club through direct customer interaction.
Attend and contribute to all management and staff meetings.
Regularly review suppliers for quality and value.
Implement stock rotation to prevent overstocking or expired products.
Recommend equipment and practices to enhance the Club’s catering.
Maintain a cooperative relationship with the Floor Manager and Functions department.

ABOUT YOU
Proven record in similar environment & exceptional kitchen management skills
Able to produce a premium product at a high volume consistently
A desire to lead by example and help to grow newer chefs and apprentices
Punctual and available to work flexible hours, including weekends and evenings
Enthusiastic, committed and seeking the opportunity to learn and develop professionally
Exceptional communication skills & excellent attention to detail
Well-groomed with a high standard of hygiene

The benefits
Work for a reputable club and operator and be respected
Good life-work balance opportunity
$85.000 per year + superannuation

If you would like to know more about this or other roles, please contact Alex [email protected]

Better begins here
Crown Resorts is an exceptional place to visit and it?s an even better place to work, a place where you can play your part in creating joyful experiences for our guests and our people. We value passion, creativity, and an appetite for change - for the better. Here, you will be part of the team, empowered to explore more, experience more, and supported by your leader to grow and develop.
The role
Nobu Matsuhisa?s acclaimed Japanese Peruvian restaurant is the jewel amongst the restaurants of Crown Sydney. Reporting to the Chef de Cuisine, the  full-time   Sous Chef is responsible for assisting the Chef de Cuisine in leading a professional culinary team ensuring that the kitchen operates as a successful profit centre by, organising, directing, and controlling production and administration in accordance with Crown?s standards and policies. This role is responsible for delivering key ... Click here to view more detail / apply for Sous Chef ? Nobu

Better begins here.
Crown Resorts is a great place to visit and it?s an even better place to work, a place where you can play your part in creating joyful experiences for our guests and our people. We value passion, creativity, and an appetite for change - for the better. Here, you will be part of the team, empowered to explore more, experience more, and supported by your leader to grow and develop.
The role
Reporting to the Chef de Cuisine, the  full-time   Sous Chef  must be familiar with all daily operations in a high-end open kitchen environment. The Sous Chef is responsible for assisting the Chef de Cuisine in leading a professional culinary team ensuring that the kitchen operates as a successful profit centre by, organising, directing and controlling production and administration in accordance with Crown?s standards and policies. This role is responsible for delivering ... Click here to view more detail / apply for Sous Chef ? Epicurean

Ability to work autonomously as well as within our team exhibiting excellent team building skills and management with an ability to communicate in a positive and courteous manner at all times within the team
Be focused on producing high quality food and commitment to the provision of excellent service
Responsibilities include the following:-
A) Responsible for effective and efficient preparation of all food items by:
1) Correctly storing daily stock upon arrival
2) Preparing daily stock
B) Responsible for ensuring strict stock control measures are observed by
1) Noting turnover of stock and keeping stock fresh by following "first in, first out" method
2) Maintaining stock at correct levels
3) Minimising wastage at both preparation and service stages
C) Responsible for ensuring effective communication and team work within the kitchen by:
1) Liaising with Executive Chef and assist with preparation for functions and other occasions as required
2) Leading other staff ie; kitchen-hands, waiting staff
D) Responsible for ensuring a high standard of customer service by:
3) Being on hand during trading hours to serve and assist patrons
4) Preparing food from patron orders
5) Maintaining bain-marie food at correct levels and temperatures
E) Responsible for ensuring a high level of hygiene in association with industry food standards in the kitchen by including but not limited to:
1) Maintaining personal and workplace cleanliness throughout shift
2) Effectively cleaning all areas of the kitchen and equipment (including storage areas, fridges, deep fryers and utensils at end of shift
3) Storing clean equipment and utensils in correct places
F) Responsible for supervision and training of apprentices
G) Any other duties as directed by the Management
H) Adherence to the Club’s Work, Health and Safety policies and procedures and enforcement of Club’s policies within their team.
I) Keep uniforms clean and tidy, ensuring that a clean uniform is worn on each shift

Skills and experience required
Sound practical knowledge of Work Health and Safety
Strong coordination skills which will bring new ideas and energy to our team
Your qualifications may include formal education (Cert III Commercial Cookery minimum) and training along with 3+ years’ experience in a commercial kitchen producing modern Australian cuisine
Ensuring food storage safety guidelines
You must have work rights in Australia
Previous experience leading a Kitchen Team

Summary of role requirements:
• Flexible hours available
• 2-3 years of relevant work experience required for this role
• Work visa can be provided for this role
• Expected salary: $80,000 - $85,000

Seeking a Sous Chef to join a great kitchen team in an high volume service venue overlooking the water at Terrigal on the beautiful Central Coast. As Sous Chef, you'll support the Head Chef in managing kitchen operations, supervising staff, and ensuring food quality. Stepping up in the Head Chefs absence, on a 42-hr rotating roster.
Responsibilities:

Oversee daily kitchen operations and ensure smooth service during peak hours.
Lead, mentor, and inspire kitchen staff, fostering a culture of teamwork and excellence.
Contribute to menu planning and development, bringing fresh ideas to the table.
Maintain high standards of hygiene, cleanliness, and food safety.

You:

A strong, creative leader who can manage kitchen operations with precision and passion.
Someone with a flair for culinary innovation and a commitment to delivering high-quality, seasonal dishes.
Excellent teamwork skills with a positive, can-do
... Click here to view more detail / apply for Sous Chef | Terrigal Beachside Venue | $80k S

For two decades, The Star Sydney has been a local landmark, deeply ingrained in Pyrmont and Darling Harbour. Committed to our communities, we strive to create fun in trusted destinations as Australia's premier entertainment hub. The Darling, and state-of-the-art venues including The Star Event Centre and The Lyric Theatre have hosted prestigious events and international acts. With extraordinary dining options, including Sokyo, BLACK Bar and Grill, Cucina Porto and our vibrant Sports Bar where the action is live and loud, we are dedicated to delivering the ultimate entertainment, hospitality, and dining experiences for all. 
We are currently looking for a passionate and highly dedicated applicant to join our Culinary Team as a  Junior Sous Chef  in The Star Sydney.
The salary on offer for this role is $78,855 inclusive of superannuation ($ 11.5% super).
This is an extraordinary opportunity for you to progress your career ... Click here to view more detail / apply for Junior Sous Chef ? The Star Sydney

Better begins here Crown Resorts is an exceptional place to visit and it?s an even better place to work, a place where you can play your part in creating joyful experiences for our guests and our people. We value passion, creativity, and an appetite for change - for the better. Here, you will be part of the team, empowered to explore more, experience more, and supported by your leader to grow and develop.
The role
Reporting to the Chef de Cuisine, the  full-time   Sous Chef  must be familiar with all daily operations in a luxury In-Room Dining kitchen. The Sous Chef is responsible for assisting the Chef de Cuisine in leading a professional culinary team ensuring that the kitchen operates as a successful profit centre by, organising, directing, and controlling production and administration in accordance with Crown?s standards and policies. This role is responsible for delivering key ... Click here to view more detail / apply for Sous Chef ? In-Room Dining (12-month fixed term)

Target Business Services

Location: 49-55 St Pauls Street Randwick 2031
Salary: $75k plus 11.5% super

Our client Urban Desi Group Pty Ltd established in 1987 in Randwick and operating Bombay Bloomers restaurant is renowned for its exceptional Indian cuisine. The restaurant has built a reputation for delivering a menu that combines traditional recipes with contemporary flavors, creating a unique dining experience.

Known for its focus on quality, the restaurant uses fresh ingredients and aromatic spices to prepare dishes that cater to a diverse clientele. Recognized as a staple in the local dining scene, Bombay Bloomers is a destination for authentic and innovative Indian culinary offerings.
An experienced and passionate Chef is sought to join the team at Bombay Bloomers. This full-time role involves leading the preparation and presentation of Indian dishes, maintaining high culinary standards, and contributing to the ongoing success of the restaurant.

The role requires expertise in Indian cuisine, strong operational management skills, and the ability to innovate while upholding the authenticity of traditional recipes.

The successful candidate will oversee the day-to-day culinary operations, including innovative menu offerings, food safety and hygiene compliance to ensure consistent and quality standards are achieved.

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.

Qualifications and experience
• be qualified in hospitality with a Diploma (ANZSCO Skill Level 2) or have minimum three years’ experience as a Chef in a commercial kitchen
• Minimum of 2 years of experience as a Chef specializing in Indian cuisine.
• In-depth knowledge of Indian spices, ingredients, and cooking techniques.
• Proven experience managing kitchen operations in a fast-paced environment.

In this role your main responsibilities include:
• Develop and prepare Indian dishes in line with the established menu.
• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Manage inventory and ensure the availability of high-quality ingredients.
• Create new dishes and seasonal specials to enhance the menu.
• Maintain food quality, presentation, and hygiene standards.
• Train and supervise kitchen staff, fostering a productive work environment.
• Monitor portion sizes and minimize food wastage.
• Ensure compliance with food safety and workplace health regulations.
• Collaborate with management to review and refine menu offerings.
• Coordinate catering and special event menu preparations.
• Maintain kitchen equipment and ensure facilities are in excellent condition.
• Handle customer feedback and dietary requests.
• Participating in the cost controlling and waste management of food

Skills
The successful candidate will have a passion for the hospitality industry and be career focused. The key skills will include:
• a demonstrated track record in creating innovative menus at the highest level
• in-depth knowledge of Indian cuisine and current market trends
• proficient in both Curry and Tandoor areas of the kitchen
• ability to prioritise competing tasks within the kitchen with dine-in service and parties/catering events
• good working knowledge of WHS standards
• highly organized with the ability to supervise and lead the team in kitchen operations

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

As a Chef at Cafe Kazu, you will play a key role in creating memorable dining experiences, blending creativity with culinary expertise. Known for our fresh, modern take, our goal is to delight every guest with high-quality, innovative dishes. You will have the opportunity to express your culinary creativity while working in a collaborative and fast-paced environment.
This position demands a passion for food, a deep understanding of kitchen operations, and a drive to deliver exceptional dishes that keep our guests coming back for more.

You will be responsible for the following key duties:
Menu Innovation and Recipe Development: Create new dishes and refine existing ones to reflect seasonal ingredients and evolving food trends. Collaborate with the Head Chef and kitchen team to constantly innovate and refresh the menu, offering customers exciting dining options that reflect the Cafe Kazu concept.
High-Volume Production & Consistency: Ensure that all dishes are prepared to the highest standard, regardless of order volume. Maintain consistency in quality, portion sizes, and presentation at all times, even during busy service periods.
Signature Dish Preparation: Take ownership of developing and perfecting signature dishes that represent the essence of Cafe Kazu. Your creativity and skill will be key in ensuring these dishes become customer favourites.
Ingredient Sourcing and Inventory Management: Work closely with suppliers to source fresh, seasonal, and sustainable ingredients that align with our menu vision. Ensure proper stock rotation and inventory control to minimize waste and maintain cost efficiency.
Quality Control & Food Presentation: Oversee the final presentation of dishes, ensuring that each plate is visually appealing and reflects the Cafe Kazu standard. Be meticulous in the preparation and finishing touches of every dish that leaves the kitchen.
Food Safety and Hygiene: Ensure compliance with Australian food safety and hygiene standards, including cleanliness and proper storage. Implement and maintain strict sanitation practices in the kitchen to guarantee the highest health and safety standards.

Desirable Qualifications:
• Certificate III or IV in Commercial Cookery (or equivalent qualification).
• At least 2-3 years of experience in a similar chef role, preferably in a fast-paced, high quality environment.
• Experience in fine dining or modern Australian cuisine (or other relevant cuisine types)
• Great Communication Skills
• Focus on creativity, quality, and teamwork.

Preferred key skills:
• Attention to Detail: High level of attention to detail, particularly in food presentation, ensuring every dish is visually stunning and delicious.
• Culinary Expertise: Strong knowledge of culinary techniques, food preparation, and presentation in a fast-paced kitchen environment.
• Leadership: Ability to lead a team, manage kitchen staff, and train junior chefs while fostering a positive, efficient work environment.

About us:
We are a waterfront seafood and breakfast restaurant on the NSW Central Coast.
What we’re looking for:
We are looking for an experienced Chef to join our team. Ability to work as part of a team and in a fast-paced environment is essential.
Day to day responsibilities:
• Ensuring menu comprehension across all the restaurant’s menus
• Cooking of all menu items in a timely manner, always ensuring excellent presentation
• Slightly modifying recipes to cater for customer needs such as allergies or intolerances (e.g., no dairy, gluten free)
• Setting up the kitchen for the day with the required utensils and equipment and ensuring all machines are turned on and working correctly
• Closing the kitchen in the evenings including all cleaning of workspaces and machines, removal of any rubbish and ensuring the correct storage of all food and equipment
• Continually maintaining cleanliness and hygiene standards of the kitchen through washing of dishes, removal of rubbish, cleaning of workspaces and regular thorough cleaning of machines and equipment
• Ensuring compliance with all health and food safety regulations within the kitchen area
• Performing preparation as instructed by the Head Chef across all menus and ensuring all preparation is correctly labelled, dated and stored
• Plating all dishes in appropriate portions as per the recipe book as well as including any sides, gravies, sauces, and garnishes as per the kitchen docket
• Performing stocktakes and assisting with the purchasing and pricing of food as required
• Ensuring minimal food wastage when cooking and preparing and recording any unavoidable food wastage
• Daily logging of fridge and freezer temperatures as well as ensuring food is stored appropriately to comply with food safety guidelines
• Managing of the pass as required including managing dockets and ensuring correct plating
• Training and supervising kitchen hands and apprentice staff as required
• Assisting with planning menus and estimating food costs as required
• Assisting the Head Chef or Restaurant Managers with any additional tasks as required
Requirements:
• A minimum of 2 years experience as a Chef
• Relevant trade qualifications
• Experience with budgeting of food costs and liaising with suppliers
• Strong work ethic and highly motivated
• Passion for, and a sense of pride in your work
• Ability to work autonomously and as part of a team
• Excellent organisational skills

Kitanda bevs & Bites Job Ad Join Kitanda Bevs & Bites, a Brasilian restaruant  at the heart of Darlinghurst.  We are looking for a talented individual to assist our head chef in creating delicious dishes and managing kitchen operations. Responsibilities include overseeing food preparation, ensuring quality and presentation standards, and maintaining a clean and organized kitchen. Qualifications Proven experience as a or similar role for 2 year and plus Strong leadership and communication skills Ability to work in a fast-paced environment Knowledge of food safety and sanitation regulations Culinary degree or certification preferred experience in Ordering Experience in Rostering  Benefits Competitive salary Opportunities for growth and advancement Apply now to be part of our dynamic team at Kitanda Bevs & Bites! Job Summary Passionate wanted to assist head chef in creating delicious dishes and managing kitchen operations at Kitanda Bevs & Bites. Apply now! About Company Kitanda Bevs & Bites is a seventy seats Tapas Bar and Restaurant that offers authentic flavours from Brazilian cuisine with a modern approach exploring every region of that vast country and its native Indigenous, African and European influences rooted on its culture and culinary. Pair your tapas with our unique drinks selection from signature and classic cocktails, a specially crafted brazilian lager as well a solid and quality wine list. We pride ourselves on delivering the very best hospitality in a truly authentic venue. Located in the heart of Darlinghurst with a gorgeous alfresco dining area with umbrellas for the sunny days and heaters for the cold ones plus two other seating areas one more beautiful than the other.     Salary: $73817-80000 Job Publish: 22-11-2024 Job Expire: 22-12-2024 Please click to View more detail / apply .

19th November,
The Role - HEAD CHEF The primary role of the Head Chef of the Orchard Early Learning Centre in St Ives is to manage the day-to-day operations of a busy kitchen for our 98-place Early Learning Centre. The Centre is located along Mona Vale Road with a bus stop available next to the centre for ease of public transport.   You will also have the opportunity to be mentored and guided by Tawyna Bahr, leading food expert and Executive Chef of Orchard Early Learning Centre, and work with other like-minded chefs within Orchard Early Learning Centres. The Centre - ORCHARD ELC ST IVES Orchard Early Learning Centre prepares children for a life of learning and well-being. Our purpose-built St Ives Service has been designed to ensure the very best in care, education, and nutrition. Our service caters to 98 children per day across 6 rooms aged 6 weeks to 5 years old. 
... Click here to view more detail / apply for Head Chef

 




Were looking for a can-do kitchen superstar (aka Demi Chef), ready to step up as the #legend in our munch times at Vibe Hotel Sydney .  


Youll redefine what it means to feel chilled at the hotels dining haunt. Hailed as the place to be. 


You see, were 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. Youll 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. Youre revered in the industry as the chefs chef. Sure, you look great in white, and rarely break a


... Click here to view more detail / apply for Demi Chef

 




Were looking for a can-do kitchen superstar (aka Demi Chef), ready to step up as the #legend in our munch times at Vibe Hotel Sydney .  


Youll redefine what it means to feel chilled at the hotels dining haunt. Hailed as the place to be. 


You see, were 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. Youll 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. Youre revered in the industry as the chefs chef. Sure, you look great in white, and rarely break a


... Click here to view more detail / apply for Demi Chef

Pullman Quay Grand Sydney Harbour , where your workplace is as iconic as the view.
Perfectly situated in Circular Quay, our hotel offers luxurious one- and two-bedroom apartments with stunning vistas of the Sydney Harbour Bridge. We pride ourselves on a unique blend of short-term hotel accommodations and long-term residential options, providing diverse experiences for our guests.
Our food & beverage offerings, including the renowned Q Dining and the vibrant Hacienda Bar and Lounge, set the stage for unforgettable culinary experiences. With exceptional meeting and event facilities that cater to everything from corporate functions to breathtaking weddings against a harbour backdrop, working with us means being part of something truly special. 


Purpose
As Sous Chef, you will be the culinary partner to our Head or Executive Chef, contributing to the creation of remarkable dishes that captivate our customers. Your role will
... Click here to view more detail / apply for Sous Chef

EARN $65,000 - $70,000 pa Super Incentives | Negotiable Based on Experience
Join A Family-Owned Business Known For Its Exceptional Cuisine Based In Auburn, SA
Stunning Location | Training & Development | Job Security & Stability | Immediate Start


About The Company
Our client is a historic hotel located in the picturesque Clare Valley, known for its excellent wine list and locally brewed beers and ciders. Their kitchen serves delicious lunch and dinner options daily, featuring a full la carte menu alongside classic bar favourites. Since undertaking new ownership in September , they have welcomed guests to experience the authentic country hospitality that this gem has to offer. Discover a place where you can immerse yourself in exceptional wines, rich history, and breathtaking landscapes.
About The Opportunity
In the role of Sous Chef,


... Click here to view more detail / apply for Sous Chef

Better begins here
Crown Resorts is an exceptional place to visit and it?s an even better place to work, a place where you can play your part in creating joyful experiences for our guests and our people. We value passion, creativity, and an appetite for change - for the better. Here, you will be part of the team, empowered to explore more, experience more, and supported by your leader to grow and develop.
The role
Crown Sydney is seeking enthusiastic and dedicated individuals to join our esteemed kitchens as a  Chef de Partie  on a full-time basis. We currently have opportunities available in the below venues:

Epicurean
CirQ
In-Room Dining

In this role, you will support the senior chefs in implementing, developing, and maintaining culinary procedures and overall business goals. You will oversee a kitchen section with direct reports to ensure operations ... Click here to view more detail / apply for Chef de Partie

We are advertising on behalf of our client Willowdale Hotel

Position: Chef
Location: Denham Court, NSW 2565
Salary: $73,000 ~ $75,000 plus Superannuation

Our client, Willowdale Hotel is looking for Chef to join their kitchen team

Responsible of chef might include by not limited to:
-Creating menu items, recipes and developing dishes ensuring variety and quality
-Working closely with the executive chef to develop menu ideas
- Managing daily production and planning
- Determining food inventory needs, stocking and orderings
- Costing and controlling kitchen operations
- Managing and work closely with other Chefs to all levels
- Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
- Maintain a climate of cooperation and respect between team mates
- Train junior kitchen staff
- Prepare and cook food based on the recipe guidelines

To be considered for this role, you must have:
- Relevant Qualification
- Prior experience in a similar role/setting
- Excellent communication skills
- Passion for cooking

Better begins here
Crown Resorts is an exceptional place to visit and it?s an even better place to work, a place where you can play your part in creating joyful experiences for our guests and our people. We value passion, creativity, and an appetite for change - for the better. Here, you will be part of the team, empowered to explore more, experience more, and supported by your leader to grow and develop.
The role
At Crown Sydney, our success is the result of a collective team effort. We are committed to providing our employees with opportunities to learn, grow, and thrive in a positive and supportive work environment. We are currently seeking dedicated Commis Chefs to join our Events team. The Commis Chef is accountable for delivering and supervising the highest level of service, providing leadership and guidance in the workplace, and adhering to the outlet ... Click here to view more detail / apply for Commis Chef ? Events

Donny's Pizza, located in Abbotsford, is currently looking for an experienced Chef on a full-time basis to join the team.
As a Chef, you will be responsible for planning, organizing, cooking and delivering well-prepared meals.

The candidate must have a minimum of 2 years experience, as well as the ability to work in a team and autonomously showing initiative and care.

Duties:
• Plan and direct food preparation, cooking and presentation in the kitchen.
• Work as a team leader with other staff members.
• Create/ plan menus that are flavourful and popular with customers.
• Monitor and ensure food quality, quantity, taste and presentation are in accordance to the menu and customer preference at all times.
• Perform food preparation tasks and to check quality/presentation of orders to make sure food is cooked consistently and properly.
• Ensure kitchen is kept to a high standard by providing a clean, hygienic environment for the preparation and delivery of meals.
• Stock and maintain adequate levels of food product at line stations.
• Assist with the recruitment, training, mentoring and supervision of kitchen staff.


Skills and Qualification

• Minimum 2 years experiences on Italian cusine
• Great communication and interpersonal skills
• Strong organisational and time management skills
• Leadership Skills

What we offer:

• Really good package.
• Good work environment
• Continuing professional development.

Salary pack: $70,000 to $80,000 plus super

If interested please send your resume

About the venue and the company

The Squire's Landing is the sort of restaurant and bar James Squire himself would have loved to dine and drink in. With 270 degree views of Sydney harbor from the Opera House to the Harbour Bridge its an amazing location.

In our architecturally designed kitchens unique wood-fired rotisserie's, char grills and a smoker are the main focus of the menu. Using wood fire to enhance the flavors of the produce in mind. Our ground floor kitchen cooks for the brew house whilst our upstairs kitchen cooks for our 200 seat restaurant.

Joining us also means you get:

Staff meals provided every day
Staff Benefits program - including 25% discount in venues
Opportunities for development and career progression
Ongoing support and training


You will be:
• Designing menus, calculating food and labour expenses, and sourcing food supplies
• Overseeing the quality of dishes throughout preparation and presentation
• Collaborating on food preparation concerns with Managers, Dietitians, and kitchen and wait staff
• Showcasing techniques and offering guidance on cooking methods
• Preparing and cooking meals
• Outlining and enforcing sanitation standards
• May recruit and train personnel
• May freeze and preserve food items

You will possess the following qualities:

Reliable, punctual and organised.
Passionate about what they do, innovative and experienced.
Casual and Full Time Position
Experience is essential
Have experience in a kitchen serving a 200+ seat restaurant.
Work fast, clean and motivate team by leading by example.
Deliver high quality dishes, consistently well, in a fast-paced, busy environment.
Following and enforcing workplace health and safety requirement.
Working with head chef to meet the food and kitchen budget.
Most importantly a great attitude is a must.

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.



About the location:

When you think about Four Seasons, we hope unparalleled luxury comes to mind. But what is luxury, really? Our answer may surprise you. To us, true luxury is a meaningful sense of belonging. It is a dedicated focus on how people want to be treated, grounded in the genuine care you experience during your stay and defined by an abundance of humanity and generosity. This starts with our passionate team, welcoming you to be the centre of our world, anywhere in the world – and always with a distinctly human touch. The views are just the beginning at Four Seasons Hotel Sydney, located at the epicentre of the historic Rocks district, sparkling Harbour and buzzing CBD. Chic rooms and suites embrace the iconic attractions just steps away, while the award-winning restaurant and street front bar are destinations unto themselves.



About The Role:

Reporting to the Executive Chef, the Chef de Cuisine plans, organizes, controls and directs the work of employees in our Restaurant, Mode Kitchen & Bar, ensuring high quality and consistency.

As a leader in our culinary department, the Chef de Cuisine works across all service periods to deliver an exceptional experience and provide leadership, with the ability to prioritise and adapt to the changing needs of the operation. The ideal candidate drives creativity and innovation and provides inspirational mentorship to the team. As well as showcasing exceptional technical ability in culinary, the role requires sound organizational skills, robust business acumen, a strong work ethic and leadership skills.



What you will do:

-To thrive in the role of Chef de Cuisine, you will be hungry to elevate your craft to the next level to help deliver flawless dining experiences
- Ensure the highest quality of all food prepared in the kitchen, constantly inspects taste, temperature and visual appeal
- Creative menu design for Mode Kitchen & Bar, ensuring high quality and optimal menu engineering
- Co-ordination of food preparation, ordering, stock control and day to day execution of all culinary activities
- Quality management of food as well as managing all food safety components in line with local regulations and company procedures
- Investigation and resolution of guest complaints
- Effective liaison, support and collaboration across the hotel
- A “hands on” approach and able to showcase world class technical skills
- Stay connected within the industry, sharing the latest food trends, techniques and equipment in the international and local market
- Be actively involved in the execution of special culinary events
- Sustain effective relationships with key stakeholders, both internally and externally, including guests and clients
- Development of food cost and quality control procedures, Investigate food cost issues with a view to take corrective action s as needed
- Ensures high level of personal hygiene and grooming standards of the kitchen staff
- Complies with hygiene standards and ensures highest level of cleanliness and sanitation in all food preparation. Examine food suppliers and received goods for quality and quantity
- Coach and review the various levels of chefs to train them for the next level within the property and company
- Ensure equipment and fixtures are maintained well and reports any faults and damage
- Maintain computer systems, menu sales mix, food cost reports, employee reviews and administrative duties




What you bring:

- 3+ years leading a Culinary Team within a high quality and high volume hotel operation
- Ability to communicate clearly and openly to achieve a high trust environment with strong engagement and teamwork.
- Superior knowledge of culinary craft in a high volume, luxury environment as well as administration/management
- Proven ability to effectively lead in a variety of situations with operational and guest needs, flexible leadership style.
- Exceptional attention to detail and an ability to increase efficiency and productivity
- Strong leadership and communication skills


What we offer:


- Competitive Salary, wages, and a comprehensive benefits package
- Excellent Training and Development opportunities
- Complimentary Accommodation at other Four Seasons Hotels and Resort
- Complimentary Dry Cleaning for Employee Uniforms
- Complimentary Employee Meals



If you fit the above criteria, we look forward to receiving your application!


Remuneration range for this role is $110-120k per annum plus super/benefits.


We make it a point to take the time to review each resume carefully to select those that are a match with the preferred qualifications for the job. If that’s you, we will contact you to set up a time to get to know each other.

Prefecture 48 is a new and exciting 6-in-1 premium restaurant precinct in the heart of Sydney's CBD. We are searching for the best talent to join us on this exciting journey.

Transport yourself to the culture and cuisine of every Japan at Prefecture 48. More information available at the interview stage.

About Azabu Group

Established in 2020, Azabu consists of a passionate team committed to delivering a truly exceptional hospitality experience. We are a vertically integrated Company which helps to define our unwavering dedication to excellence.

Our ultimate goal for each investment is to deliver by challenging the perception and exceeding expectations to provide an unrivalled hospitality experience that showcases the highest quality of curated dining experiences with renowned chefs.

About the role

Lead the culinary artistry of our premium Omakase experience in the heart of Sydney’s CBD. This role offers the opportunity to design and execute exquisite seasonal menus. Collaborate with internationally acclaimed chefs and play a pivotal role in delivering an unparalleled dining journey that showcases precision, creativity, and innovation.

Role Responsibilities

Lead all kitchen operations and maintain impeccable standards.
Design and execute seasonal omakase menus aligned with the restaurant’s vision.
Innovate with creative dishes and on-trend culinary techniques.
Manage food preparation, inventory, and cost control.
Conduct regular tastings to ensure quality, consistency, and presentation.
Develop and implement a training program to inspire and uplift your team.
Ensure compliance with health, safety, and food handling regulations.
Collaborate with front-of-house and management teams to create seamless dining experiences.
Partner with venue management and Azabu’s head office to enhance the overall guest journey.
Stay informed on industry trends and competitor offerings to maintain a competitive edge.
Qualifications & Skills

Minimum 3 years' experience as a Head Chef or Sous Chef in a hatted restaurant or equivalent.
Culinary degree or equivalent professional experience.
Proven leadership and organisational abilities.
Comprehensive knowledge of health and safety standards.
Passion for innovation and a commitment to staying ahead of culinary trends.
Flexibility to work evenings, weekends, and holidays as needed.
Join the Azabu Group Team

If you’re passionate about delivering refined dining experiences, have an eye for detail, and thrive in dynamic, creative environments, we’d love to hear from you. Apply now to take the next step in your culinary career!

Pastry Chef
GNT Ventures Pty Ltd

About Us:
Num Num Cake is a renowned bakery known for its commitment to excellence and passion for delivering exceptional pastries and desserts. We take pride in crafting delicious, visually stunning baked goods that delight our customers every day.
We are seeking a creative and experienced Pastry Chef to join our talented team. The ideal candidate will bring passion, innovation, and technical expertise to create exceptional pastries, desserts, and baked goods.

Location: Harris Park, NSW 2150
Employment Type: Full-Time, Permanent
Salary: $73,150 to $74,000 p.a. plus Superannuation

Key Responsibilities:
- Prepare, bake, and decorate a variety of pastries, desserts, bread, and other baked goods.
- Develop new recipes and improve existing ones to meet customer demands and trends.
- Manage budget and inventory
- Maintain high standards of cleanliness, hygiene, and food safety in the kitchen.
- Monitor inventory and manage stock levels for baking ingredients and supplies.
- Collaborate with the team to plan menus and special promotions.
- Train and mentor junior kitchen staff as needed.

Requirements:
- A relevant and acceptable qualification in pastry-making.
- At least 1 year of full time or equivalent experience as a Pastry Chef or similar role in a professional kitchen.
- Strong knowledge of baking techniques, pastry preparation, and dessert decoration.
- Creativity and passion for culinary arts, with attention to detail and presentation.
- Ability to work in a fast-paced environment while maintaining quality and consistency.
- Excellent organizational and time-management skills.

What We Offer:
- A supportive and friendly team environment.
- Opportunities for professional growth and development.
- A chance to showcase your creativity and be part of a growing business.

How to Apply:
If you’re ready to bring your pastry-making skills and creativity to our team, we’d love to hear from you! Please send your resume and a brief cover letter to [email protected]

For two decades, The Star Sydney has been a local landmark, deeply ingrained in Pyrmont and Darling Harbour. Committed to our communities, we strive to create fun in trusted destinations as Australia's premier entertainment hub. Our Forbes 5-star hotel, The Darling, and state-of-the-art venues including The Star Event Centre and The Lyric Theatre have hosted prestigious events and international acts. With extraordinary dining options, including Sokyo, BLACK Bar and Grill, Cucina Porto, and our vibrant Sports Bar where the action is live and loud, we are dedicated to delivering the ultimate entertainment, hospitality, and dining experiences for all.
Joining our team as an  Apprentice Chef  in the Star Culinary Institute (SCI) program, in partnership with a local high school , The Star Sydney is the perfect place to commence your apprenticeship. Recognised industry wide due to the variety of cooking and service styles you are exposed to over the ... Click here to view more detail / apply for Apprentice Chef (SBAT)