LELLO’S PASTA BAR
Lello's Pasta Bar is a family owned and operated Italian restaurant that specialises in home made pasta using organic flour and organic free range pastured eggs (gluten free available). The menu changes according to the seasons best available local produce.

Located in the small unspoilt coastal village of Brunswick Heads Park Street, Lello's Pasta Bar is the place where good food & family come together to create memories and have a great time

Lello's Pasta Bar is renowned for its indoor / outdoor distinctive atmosphere, quality friendly service and of course our award winning seasonal menus. Our Mediterranean style menus feature signature dishes from Italy.

Our restaurant is designed to be a relaxing casual environment where our clientele can sit back, eat like a king or queen and drink something refreshing while enjoying the feel good music vibe. Our restaurant/bar offers the best pasta and drinks in the Byron Shire. So come in say Hi and enjoy yourselves.

WHAT WE'RE LOOKING FOR:
Chef

YOUR RESPONSIBILITIES:

• Designing menus, calculating food, and procuring food supplies
• Supervising dish quality throughout preparation and presentation
• Consulting with kitchen staff and servers about food preparation matters
• Demonstrating methods and providing guidance on cooking techniques
• Preparing and cooking meals
• Educating on and ensuring compliance with hygiene standards
• Perform other duties and responsibilities as required or requested

WHAT YOU NEED:
• Diploma or Advanced Diploma in Commercial Cookery or Hospitality Management
• A minimum of 2-3 years managerial experience working in a fast pace, high-volume restaurant
• Good communication skills
• Outstanding customer relations

Salary Expectation: $70,000 to $80,000 per annum

Position: Chef (2 positions)
Full-time (40 hrs/week)
Employer: Halls Gap Hotel
Location: Halls Gap, VIC 3381
Salary: $70K to $75K per annum + Super
Situated at the foothills of Mount William in the main tourist hub of the Grampians region, the Halls Gap Hotel is the perfect place to visit during your next trip through regional Victoria. Located on the edge of town, we are a short bush walk to the centre of Halls Gap and provide ample car parking for everyone from large tour groups to designated drivers.
We are looking for two qualified Chefs to join our team on full-timebasis.
Key responsibilities include:
Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat, etc.)
Cook food using kitchen equipment (induction heaters, electric oven, etc.)
Check food while cooking
Check quality of ingredients
Ensure great presentation before meals are served
Keep a clean, sanitized and orderly environment in the kitchen
Ensure all food and other items are stored properly according to regulatory requirements
Monitor stock
Staff training sessions and coaching staff
Estimates expected food consumption and organizes preparation
Keeps records of wastage
Open and closing kitchen procedures
Make adjustments to food items to accommodate guests with allergies or specific diet concern.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
At least Certificate IV in Commercial Cookery
Minimum 2 years work experience
Ability to work with a busy kitchen leading a team of cooks and assistants.
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.

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: $28.87
Chef de Partie Base Hourly Rate: $29.64
For Chef various levels above, equivalent to $57,000 - $65,000 based on working days and penalties applicable as per the Hospitality Industry General Award;

$73,359.00 - $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!

Position: Chef
Position Type: Full Time
Salary: $72,000 - $83,000 p/a plus Super
Employer Name: Fynelen Pty Ltd - Trading as Town And Country Pizza
A.B.N: 69 100 605 876
Job Location: T952/173-199 Pioneer Rd, Waurn Ponds, Victoria 3216
Advertising Period: 28 days - 24 Oct 2024 > 21 Nov 2024

Please include Reference: J1145 in the Subject Line and email all applications and CV to [email protected]

SUMMARY:

Our client, Town and Country Pizza, is seeking to add a Chef to their dynamic team. With over 25 years of providing exceptional pizza and pasta meals across regional and CBD locations, they are known for delivering quality food with heart and soul. The successful candidate will contribute to their mission of offering excellent customer service, innovative products, and an inviting, community-focused atmosphere at every location.

The typical job responsibilities will include, but are not limited to the following:

- Assisting and working under the direction of the Head Chef and Sous Chef
- Plan and prepare detailed menus, including weekly specials.
- Monitor food quality at all stages of preparation and presentation.
- Collaborate with the Restaurant Manager on staff rosters and kitchen operations.
- Prepare and cook dishes according to customer specifications.
- Train and supervise kitchen staff in food preparation techniques.
- Maintain hygiene and safety standards in the kitchen at all times.
- Ensure compliance with all food safety regulations and standards.
- Oversee inventory management and food supply orders.
- Operate large kitchen equipment such as grills and fryers.
- Check the freshness and quality of ingredients before use.
- Contribute to recipe development and innovative food presentations.
- Demonstrate cooking techniques and advise on preparation procedures.
- Assist with budget planning and cost estimation for menu items.
- Select and train new kitchen staff as required.
- Ensure the kitchen operates smoothly during high-pressure service periods.

Applicants must meet the following minimum requirements to be considered for the role:

- At least 2 years' experience.
- Minimum Certificate IV in Commercial Cookery or equivalent qualification.
- Proven experience in preparing Italian cuisine
- Strong understanding of Australian Workplace Safety Standards and food safety regulations.
- Ability to manage kitchen inventory and maintain consistent stock levels.
- Excellent communication and teamwork skills, with a cheerful and motivated personality.
- Proven leadership skills to train and supervise kitchen staff effectively.
- Capability to work efficiently under pressure while maintaining high standards of food quality.

Please include Reference: J1145 in the Subject Line and email all applications and CV to [email protected]

Due to the volume of applicants, only those meeting the minimum standards will be considered and only successful candidates will be contacted.

Thank you for your interest in the role.

Qld Quality Clean Pty Ltd t/a Shamalis Cafe & Restaurant is looking for an experienced Chef.

At Shamalis Cafe and Restaurant, we serve up delightful culinary experiences from breakfast to dinner. Whether you're craving a hearty breakfast, a satisfying lunch, or a delectable dinner, we've got you covered.

Responsibilities:
• Prepare high-quality food according to menu guidelines and recipes
• Preparing, seasoning, and cooking food as directed, meeting dietary requirements where required
• Ensuring presentation, portion control, and quality of food is of the highest standard
• Monitoring the quality of dishes at all stages of preparation and presentation
• Operating standard kitchen equipment safely and efficiently
• Cleaning and organizing kitchen and equipment in adherence to hygiene and safety regulations
• Preserving and storing foodstuffs in appropriate temperature-controlled facilities
• Ensuring proper storage, stock rotation, and control of foodstuff is maintained
• Training and supervising apprentices, trainees, and other kitchen staff whenever required
• Ability to work in a fast-paced environment
• Great team skills and customer management skills

Skills and Qualifications required:
• Should have a minimum of 2+ years of experience in a similar role
• A Trade Certificate in Cookery or equivalent experience is desirable

Salary : $75,000-$80,000/year + Super

The Venue Tucked away in Ash Street, youll feel like youve 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 pt, gruyere souffl and steak frites. The seafood bar is a sight to behold-piled with prawns, oysters, lobster and Moreton Bay bugs. The wine list has been crafted to perfectly compliment the menu. The Role This is a great opportunity to join the well-established team at Felix. We are looking for a leader who can bring their maturity and management experience to the Senior Sous Chef position. This





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

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.

Shelter

Set in the idyllic beachside town of Lennox Head in Northern New South Wales, Shelter is your home away from home, whether you are just passing through or you’re part of the local community.
With the community in mind, we endeavor to use ethically sustainable, seasonal products sourced from local producers and suppliers. We are also keen on cultivating and creating awareness of the importance of supporting local growers while educating people about the food they consume as well as where it’s from and how it’s produced.
At Shelter Restaurant Lennox Head, you come first, and it’s our promise to provide high caliber food, sourced from the best quality products, ensuring your satisfaction.

WHAT WE'RE LOOKING FOR:
Shelter is looking for an experienced Chef / Cook to join our dynamic team.

An amazing opportunity for the right person. This award winning restaurant is looking for the perfect candidate to join the team. Live and work in paradise.

We are seeking someone who is experienced, passionate, driven and who can lead a team.

YOUR RESPONSIBILITIES:
• Designing menus, calculating food, and procuring food supplies
• Supervising dish quality throughout preparation and presentation
• Consulting with kitchen staff and servers about food preparation matters
• Demonstrating methods and providing guidance on cooking techniques
• Preparing and cooking meals
• Educating on and ensuring compliance with hygiene standards
• Perform other duties and responsibilities as required or requested



WHAT YOU NEED:
• Diploma or Advanced Diploma
• A minimum of 2-3 years managerial experience working in a fast pace, high-volume restaurant
• Good communication skills
• Outstanding customer relations


Salary Expectation: $70,000 to $90,000

One Little Sister id looking for a chef/cook on full time hours. We are looking for someone who can chare our passion for fresh hand crafted food, attentive preparation and cooking. We are a small team and so we require someone who can work alone and is able to delegate and instruct others.

We are a seasonal business and successful applicant must be able to handle large fluctuations in business and very busy periods. We aim to create a work environment that is focused but comfortable. Creative input is encouraged and welcome. Applicant needs to be flexible and available any time.

The Client

Hecho En Mexico is a popular modern Mexican restaurant in Heidelberg, Victoria that celebrates the vibrant and diverse flavours of Mexican cuisine. As they continue to expand, they are looking to hire one full-time Chef to join their passionate kitchen team.


The Role
You will have the opportunity to work at an established business which will develop you professionally and to allow you to hone your skills and techniques even further. You will also have opportunities to progress in the business and play an important role in the continued success of the restaurant.
This is a full time role with an annual salary set at $73,500 plus superannuation.


Responsibilities
· Prepare a wide range of authentic Mexican dishes, focusing on taste, presentation, and adhering to the restaurant’s standards
· Design and update menus regularly based on seasonal ingredients, customer preferences, and dietary restrictions
· Order and manage inventory, ensuring stock levels are maintained, items are stored properly, and waste is minimised
· Oversee daily kitchen operations, including food preparation, stock control, and compliance with hygiene and safety regulations
· Address any issues that arise in the kitchen, such as equipment breakdowns or staffing challenges, to maintain smooth operations
· Supervise and coordinate the work of kitchen staff, assigning tasks, managing shifts, and ensuring safety regulations are followed
· Train new kitchen staff and provide ongoing guidance and support to current team members to ensure smooth kitchen performance
· Occasionally interact with customers to gather feedback, address special requests, and ensure overall customer satisfaction
· Monitor the presentation, taste, and quality of dishes, making adjustments as needed based on feedback and standards
· Manage kitchen budgets, control food costs, and implement strategies to minimize waste and maximise profitability
· Maintain a clean, organized, and sanitized kitchen environment in strict adherence to health and safety regulations



Requirements
To be successful in this role, you must have:
· At least a Certificate IV or Diploma in Commercial Cookery or relevant equivalent qualification.
· Minimum 1 years of experience as a Chef
· Must have at least 1 years of experience in cooking over grill
· At least 1 years of menu planning experience
· Must know how to create new recipes and design menu according to budget
· Knowledge and experience in modern Mexican or Latin cuisine is essential
· Must know how to work with dietary requirements such as vegan, and gluten free food preparation techniques
· Must be able to work with variety of proteins including beef, pork, seafood
· Ability to work under pressure and thrive in a fast-paced, high-volume kitchen environment.
· Solid understanding of kitchen operations, food safety, and hygiene standards.
· Strong organisational skills and attention to detail in food preparation and presentation.
· Ability to work collaboratively with the team and lead by example.
· Passionate about delivering high-quality dishes.

Employer questions
Your application will include the following questions:
· Which of the following statements best describes your right to work in Australia?
· How many years’ experience do you have as a chef?
· Have you worked in a role which requires a sound understanding of OH&S/WHS?
· Which of the following culinary arts qualifications have you obtained?
· What's your expected annual base salary?
· Do you have a current Police Check (National Police Certificate) for employment?
· Are you willing to undergo a pre-employment medical check?
· Do you have a current Australian driver's licence?

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

About The Client

Indian Curry Club Essendon located in Essendon, VIC is a popular traditional Indian that serves authentic Tandoori dishes as well as a variety of tasty Indian dishes. They are currently looking for an experienced Chef to join their expanding team.




The Role

You will have the opportunity to work in a truly dynamic team and you will have the chance to display your creativity in the dishes that you create. You will also have the opportunity to progress through the ranks at the restaurant.

This is a full time role with an annual salary set between $74,000 depending on experience plus superannuation.



The Responsibilities

Your tasks at the restaurant will consist of:

• Manage and supervise culinary staff including cooks and food preparation workers.
• Inspect the levels of ingredients, raw food supplies and other raw materials and ensure optimum stock levels
• Give orders for required supplies and making necessary requisitions for the required stock, frozen food items, beverages and other raw materials
• Inspect the received products for their quality, quantity and other attributes
• Schedule food production and managing schedule of operations through optimum use of resources and materials
• Assist kitchen staff in overall kitchen operations to ensure timely services
• Observe methods of food preparation being used by the food preparation team to ensure consistency
• Designate and assign duties based on personal capacity and capabilities, with respect to preparation of ingredients, cooking and delivery of food items
• Inspect and make use of various cooking appliances for completion of orders, inspecting the appliances for cleanliness, functionality and usability
• Perform other inventory duties, performing stock rotation
• Working with the management and showing active participation in assigning prices to various menu items, based on factors such as cost of labour, ingredients and other overhead costs
• Guiding and mentoring the employees, identifying and providing solutions for any potential issues and worker grievances
• Consistently ensure high levels of cleanliness, organization, storage and sanitation
• Ensuring that kitchen workers maintain personal hygiene and follow the cleanliness and sanitation standards
• Ensure food items being prepared are prepared within the established food preparation, portion control and pricing policies.
• Manage relationships with distributors and resolve issues with vendors promptly.
• Follow the budget established by the restaurant manager.
• Ensure safety and sanitation practices in the kitchen.
• Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion.




The Requirements:

To be considered for the position you must meet the following requirements:

• Strong food knowledge and skills in authentic Indian cuisine
• Relevant qualifications in cookery or hospitality
• Minimum 2 years of experience as a Chef in a similar role
• Minimum 2 years of experience in tandoori cooking is essential
• Minimum 2 years of experience in preparing Indian sauces and Tandoori rub mix from scratch
• Must be able to work with proteins like beef, lamb and seafood
• Passion for great food and presentation
• Understanding of, and commitment to, food safety
• Experience in kitchen operations and in managing a team
• Experience in training kitchen staff
• Ability to work well under pressure
• Goods ordering and menu costing
• Stock control and wastage minimization
• Able to work to a flexible roster includes weekends

 




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

About Us
Wahlburgers Australia offers a unique dining experience. We serve gourmet burgers made from premium ingredients, complemented by a variety of sides and refreshing drinks in a fun, family-friendly atmosphere.

The Role
Wahlburgers Australia is looking for a Chef that will oversee maintenance and supervision in the kitchen operation of the restaurant.

Responsibilities and Duties
• Plan and direct food preparation, cooking, and presentation in a busy fast paced setting from entrees to mains, including fresh house-made pastas, a wide variety of traditional pizzas, breads, etc.
• Set up the kitchen with cooking utensils and equipment, like knives, pans, and kitchen scales.
• Work with Cooks and other kitchen staffs for efficient provisioning and purchasing of supplies.
• Work with the Director to plan the menus that are flavorful and popular with customers.
• Supervise and coordinate activities of cooks and other food preparation workers.
• 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.
• Plan work on orders so that items served together are finished at the same time.
• Ensure kitchen is kept to a high standard by providing a clean, hygienic environment for the preparation and delivery of meals
• Assist the Director to conduct recruitment activities for cook and other food preparation workers including making shortlist, interview and selecting candidates
• Stock and maintain adequate levels of food product at line stations.
• Advise on cooking methods and practices.
• Assist and support the Director in routine and specific tasks.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen.
• Comply with all health and safety regulations.

Skills and Qualifications
• AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2).
• 3 years of work experience in a similar restaurant.
• Ability to handle busy service and ensure quality of food is maintained. Work in a fast-paced environment.
• Hardworking, positive attitude.
• Ability to work within a team and independently. Be available for weekdays, weekends, and nights.
• Australian citizens and permanent residents encouraged to apply.
Summary of role requirements:
• Flexible hours available
• 2-3 years of relevant work experience required for this role

Australian citizens and permanent residents are encouraged to apply.

Expected Salary: $70,000 - $75,000

Efficient Recruitment Services Pty LTD on behalf of HORIZON@1837 PTY LTD
Company: HORIZON@1837 PTY LTD
Trading names-
1) Restaurant 1-Horizon at 1837
2) Restaurant 2-Lou's by Horizon

Location: Lyndoch (Barossa Valley Region) SA 5351 & Rowland Flat SA 5352
Position: Chef
Employment Type: Full-time
Salary: $73,150 to $75,000 plus Superannuation
About Us:
HORIZON@1837 PTY LTD, is looking for full time Chef’s for two restaurants located in the heart of Barossa Valley Region. Horizon@1837 & Lou’s by Horizon bring an elegant, sophisticated dining experience for customers. Nestled on 25 hectares of land, Experience beautiful Horizon vineyard views, whilst enjoying new menus and truly outstanding dishes incorporating fresh regional produce and innovative Australian contemporary cuisine blended perfectly with superb 1837 wines. Surrounded by the untouched beauty of Barossa Valley, the restaurant boast a full 360-degree view of the iconic Lyndoch property that also holds a rich, historical presence. The monument of Adelaide’s founder Colonel William Light stands proudly on the site to commemorate the birthplace of the Barossa Valley. The charming ambience, hearty fare and friendly service has long been enjoyed by Barossans. Our team is passionate about delivering quality food and memorable customer service.
Job Summary:
We are seeking a highly motivated and qualified Chef’s to join our dynamic kitchen team. The ideal candidate will possess a qualification in Commercial Cookery or Kitchen Management, combined with a minimum of one year (Full time or Pro-rata) of hands-on experience in a busy kitchen environment. This is a fantastic opportunity for someone who thrives in a fast-paced setting and is eager to showcase their culinary talents.
Detailed Job Duties & Responsibilities as a Chef in a Modern Australian Cuisine Restaurant
• Menu Planning & Development:
• Collaborate with the head chef and management to design, develop, and update menu offerings that reflect seasonal ingredients, food trends, and modern Australian cuisine concepts.
• Create daily or weekly specials that showcase culinary creativity while using seasonal and local produce.
• Food Preparation & Cooking:
• Prepare and cook a wide variety of dishes following standardized recipes to maintain consistency in taste and presentation.
• Ensure each dish is prepared with attention to detail, showcasing refined cooking techniques typical of modern Australian cuisine.
• Adapt to dietary requirements and special requests from customers, including vegetarian, vegan, gluten-free, and other dietary needs.
• Kitchen Organization & Workflow Management:
• Oversee the workflow of the kitchen, ensuring efficient, timely, and organized preparation of meals.
• Allocate tasks and supervise the kitchen staff, ensuring smooth and cohesive operations during peak service times.
• Ensure mise en place is done correctly and all ingredients are ready before the service starts.
• Quality Control & Presentation:
• Ensure each dish leaving the kitchen meets the restaurant's high standards of quality, presentation, and taste.
• Monitor the freshness and quality of ingredients, ensuring that all food served is of the highest standard.
• Conduct taste tests throughout service to maintain quality control.
• Food Safety & Sanitation:
• Ensure compliance with local food safety and sanitation standards, including proper food storage, handling, and preparation practices.
• Regularly inspect kitchen equipment, utensils, and workstations for cleanliness and operational efficiency.
• Implement and follow HACCP (Hazard Analysis Critical Control Points) principles and other relevant food safety guidelines.
• Inventory Management & Ordering:
• Monitor and manage stock levels of ingredients and kitchen supplies, minimizing waste while ensuring sufficient inventory for service.
• Communicate with suppliers to order high-quality produce, meats, and other necessary ingredients, focusing on seasonal and local sourcing when possible.
• Perform regular stock checks, rotating stock appropriately to maintain freshness and reduce waste.
• Cost Control & Budgeting-
• Assist in maintaining food costs by optimizing ingredient usage and reducing waste through efficient inventory and portion control.
• Work with management to stay within the kitchen budget, balancing food quality with cost efficiency.
• Training & Mentorship:
• Train and mentor junior chefs, kitchen hands, and apprentices, imparting knowledge about modern Australian cuisine techniques and best kitchen practices.
• Provide ongoing guidance and supervision to ensure the team maintains high standards of performance and teamwork.
• Kitchen Equipment Operation & Maintenance:
• Operate kitchen equipment safely and efficiently, including ovens, grills, fryers, and other specialized tools.
• Monitor and report any issues with kitchen equipment, ensuring timely maintenance and repairs.
• Collaboration with Front-of-House Staff:
• Work closely with front-of-house staff to ensure a seamless dining experience, including addressing customer feedback and special requests.
• Provide training to waitstaff on the menu, including explaining dishes, ingredients, and cooking techniques used, to better assist customers.
• Innovation & Keeping Up with Culinary Trends:
• Stay updated on the latest culinary trends, particularly those related to modern Australian cuisine, and integrate new techniques and ingredients into the menu.
• Experiment with fusion dishes that reflect Australia's multicultural culinary landscape.
• Customer Satisfaction:
• Ensure all food leaving the kitchen not only meets but exceeds customer expectations, contributing to a positive dining experience.
• Address any customer complaints or concerns with professionalism, working to resolve issues to maintain satisfaction.
• Event Catering & Special Occasions:
• Assist in planning and preparing customized menus for special events, functions, and private dining experiences, tailoring offerings to meet specific client requests.
• Environmental & Sustainability Practices:
• Promote sustainability in the kitchen by minimizing waste, using energy-efficient equipment, and sourcing sustainable and local ingredients where possible.
Key Requirements:
• Qualification in Commercial Cookery or Kitchen Management.
• Minimum of one years of experience working as a Chef in a commercial kitchen.
• Strong knowledge of modern cooking techniques and food safety regulations.
• Ability to work in a high-pressure environment and maintain a positive attitude.
• Excellent time management skills and attention to detail.
• Availability to work a flexible roster, including weekends and public holidays.
What We Offer:
• Competitive salary package based on experience.
• Opportunities for career growth and development.
• A supportive and inclusive work environment.
• The chance to work with a passionate team in a highly regarded establishment.
• Sponsorship available for right candidate/applicant only.

Full Time Role Thursday to Monday
Competitive Salary
Friendly & supportive team environment

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We are looking for a full time chef to work accross our aged care facilities in Kangaroo Flat & Eaglehawk. 
We operate in over 40 locations throughout Victoria employing over 700 staff. We offer Opportunities for career development and progression.
About the role

Production and delivery of high-quality meals
Oversee and support resident dining experience
Support Chef Manager to lead & manage kitchen team, ensuring a smooth operation.
Manage compliance related to food safety, WHS and quality.
Stock control and ordering
Food cost management
Communicate with facility management, residents and families

What you will bring :
... Click here to view more detail / apply for Chef ? Aged Care

About Us

Kickin Inn is a vibrant and fast-growing seafood restaurant chain known for its unique dining experience and flavorsome seafood dishes. With locations across Australia, we pride ourselves on delivering fresh, high-quality meals in a lively, family-friendly environment. At Kickin Inn, we believe in creating memorable experiences for our guests, and our team is dedicated to maintaining the highest standards of food, service, and hospitality.
Role

Kickin Inn is looking for an individual who can oversee the kitchen by effectively managing other kitchen and food preparation team members whilst deciding what dishes to serve and adjusting orders to meet guests' requests.

The individual will assist in prep-work but will also cook specialty dishes that require changes due to seasons. 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.

Responsibilities And Duties:
• Plan and direct food preparation, cooking, and presentation in a busy fast paced setting from entrees to mains, including fresh house-made pastas, a wide variety of traditional pizzas, breads, etc.
• Set up the kitchen with cooking utensils and equipment, like knives, pans, and kitchen scales.
• Work with Cooks and other kitchen staffs for efficient provisioning and purchasing of supplies.
• Work with the Director to plan the menus that are flavourful and popular with customers.
• Supervise and coordinate activities of cooks and other food preparation workers.
• 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.
• Plan work on orders so that items served together are finished at the same time.
• Ensure kitchen is kept to a high standard by providing a clean, hygienic environment for the preparation and delivery of meals
• Assist the Director to conduct recruitment activities for cook and other food preparation workers including making shortlist, interview and selecting candidates
• Stock and maintain adequate levels of food product at line stations.
• Advise on cooking methods and practices.
• Assist and support the Director in routine and specific tasks.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen.
• Comply with all health and safety regulations.

Skills And Qualifications
• AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2).
• 3 years of work experience.
• Ability to handle busy service and ensure quality of food is maintained. Work in a fast-paced environment.
• Hardworking, positive attitude.
• Ability to work within a team and independently. Be available for weekdays, weekends, and nights.

Australian citizens and permanent residents encouraged to apply.
Salary: $70,000 - $75,000

Jordans Seafood is hiring a qualified Chef with a heavy focus on quality and innovation in developing great tasting food.

Great opportunity for professional development and career path for the right individual.

Morning | Afternoon and Night shifts available.The successful applicant will enjoy working as part of a close team and must be reliable and have a friendly manner.

Be trade qualified or with equivalent experience- Cert III or IV is preferable.
Ability to guide the business with food trends, and to inspire through food, industry, and consumer knowledge.
Minimum of 2 years experience.
Creative approach to food
Ensure quality and consistency of food products produced
Has a strong knowledge of food, health and safety practices
Excellent time management and efficiency skills
Have outstanding communication skills
Confidently medical compliance
If you are looking for a career that offers great work/life balance, producing quality products, then please send us your resume and cover letter. You will be contacted by our team once your application has been reviewed.

** We thank you for your application however, due to the volume of applicants only successful applicants will be contacted **

Job Type: Full-time

Pay: $73,500.00 – $75,000.00 per year

At Three Blue Ducks, we stand by a set of principles that encourage us to continuously reinvent the wheel and ensure that we implement ethical and sustainable business practices on all levels. We work with honest suppliers we like who have the best quality produce.

We are committed to creating interesting dishes, banging with flavour that is simple and a bit rough around the edges. We are less white tablecloth dining and more come-as-you-are kind of vibe. It’s a Duck thing!

WHAT WE'RE LOOKING FOR:
Three Blue Ducks is looking for an experienced Chef to join our dynamic team at our Byron Bay venue.

We are seeking someone who is experienced, passionate, driven and who can lead a team.

YOUR RESPONSIBILITIES:

• Designing menus, calculating food, and procuring food supplies
• Supervising dish quality throughout preparation and presentation
• Consulting with kitchen staff and servers about food preparation matters
• Demonstrating methods and providing guidance on cooking techniques
• Preparing and cooking meals
• Educating on and ensuring compliance with hygiene standards
• Perform other duties and responsibilities as required or requested


WHAT YOU NEED:
• Diploma or Advanced Diploma
• A minimum of 2-3 years managerial experience working in a fast pace, high-volume restaurant
• Good communication skills
• Outstanding customer relations


Salary Expectation: $70,000 to $80,000

For the Love of Food! Join the Sodexo team 

Qualified Chef role - commercial cookery certification required.
Bowen Basin, Labona mine site
Full time, permanent, guaranteed hours
2 weeks on 1 week off, 11 hours a day
Fly in fly out of Townsville, Rockhampton or Brisbane - Flights provided
Free accommodation and meals on site
Uniform provided
Benefits - referral programme and retail discounts

Do you want to be part of one of the countrys largest and most diverse Chef Teams?  
Sodexo inspires and nurtures our chefs to become leaders in their industry and deliver fantastic food which delights our customers. All we ask is that you have a passion for what you do and an eye for innovation. 
You will be required to have experienceworkingin remote environments and experience with bulk cooking.. 


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

For the Love of Food! Join the Sodexo team 

Qualified Chef role - commercial cookery certification required.
Bowen Basin, Labona mine site
Full time, permanent, guaranteed hours
2 weeks on 1 week off, 11 hours a day
Fly in fly out of Townsville, Rockhampton or Brisbane - Flights provided
Free accommodation and meals on site
Uniform provided
Benefits - referral programme and retail discounts

Do you want to be part of one of the countrys largest and most diverse Chef Teams?  
Sodexo inspires and nurtures our chefs to become leaders in their industry and deliver fantastic food which delights our customers. All we ask is that you have a passion for what you do and an eye for innovation. 
You will be required to have experienceworkingin remote environments and experience with bulk cooking.. 


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

Chef Position at Semosh Mum’s Kitchen
Location: Essendon North, Melbourne
Salary: Competitive salary package of $73,000 to $80,000 + Superannuation

Semosh Mum’s Kitchen
Shop 2 & 3 / 324 Keilor Road, Essendon North VIC 3041
ABN:* 58 129 107 535
Telephone:* 03 9123 00065
Website:* www.semosh.com.au
Email:* [email protected]


Semosh, a renowned Mediterranean restaurant in Essendon, Melbourne, is seeking a dedicated and talented chef to join our culinary team. We pride ourselves on providing an authentic dining experience that showcases the rich flavours of the Mediterranean with a focus on Eastern Mediterranean cuisines, predominantly focused on Turkish and Greek traditional dishes. If you are passionate about food and eager to contribute to a vibrant kitchen environment, we want to hear from you!

Roles and Responsibilities:
As a chef at Semosh, your primary responsibilities will include:
• Ensure the highest quality of food preparation and presentation according to our restaurant's standards. Prepare and cook a variety of traditional dishes, mezes, salads and desserts utilising traditional techniques and recipes.
• Collaborate with the management team on menu planning and development, incorporating seasonal ingredients and innovative ideas to enhance our offerings.
• Assist in overseeing kitchen operations, ensuring that all food is prepared in a timely manner and adheres to health and safety regulations.
• Work closely with other kitchen staff to ensure smooth operations during service periods. Foster a positive and efficient team atmosphere.
• Monitor and manage inventory levels, ensuring that all necessary ingredients are stocked and available for daily operations. Assist in ordering supplies as needed.
• Maintain high standards of cleanliness and organization in the kitchen. Regularly check the quality of ingredients and finished dishes to ensure consistency and excellence.
• Provide guidance and support to junior kitchen staff, helping to develop their skills and knowledge in the culinary.
• explaining and enforcing hygiene regulations


We are looking for candidates who possess the following attributes:
• A genuine love for cooking and a creative approach to menu development and presentation.
• Strong communication skills and the ability to work collaboratively within a team-oriented environment.
• Ability to thrive in a fast-paced kitchen, maintaining composure and efficiency during busy service periods.
Qualifications:
Applicants with a Certificate IV and a Diploma of Hospitality, along with a minimum of 1 year experience, are encouraged to apply.
If you are excited about the opportunity to join our team at Semosh Mum’s Kitchen and contribute to our culinary journey, please submit your resume for consideration.

Only shortlisted candidates will be contacted.

We look forward to welcoming a new chef to our vibrant team at Semosh Mum’s Kitchen!

Efficient Recruitment Services Pty LTD on behalf of HORIZON@1837 PTY LTD
Company: HORIZON@1837 PTY LTD
Trading names-
1) Restaurant 1-Horizon at 1837
2) Restaurant 2-Lou's by Horizon

Location: Lyndoch (Barossa Valley Region) SA 5351 & Rowland Flat SA 5352
Position: Need Chef & Cook (Both Locations)
Employment Type: Full-time
Salary: $73,150 to $75,000 plus Superannuation
About Us:
HORIZON@1837 PTY LTD, is looking for full time Chef’s & Cooks for two restaurants located in the heart of Barossa Valley Region. Horizon@1837 & Lou’s by Horizon bring an elegant, sophisticated dining experience for customers. Nestled on 25 hectares of land, Experience beautiful Horizon vineyard views, whilst enjoying new menus and truly outstanding dishes incorporating fresh regional produce and innovative Australian contemporary cuisine blended perfectly with superb 1837 wines. Surrounded by the untouched beauty of Barossa Valley, the restaurant boast a full 360-degree view of the iconic Lyndoch property that also holds a rich, historical presence. The monument of Adelaide’s founder Colonel William Light stands proudly on the site to commemorate the birthplace of the Barossa Valley. The charming ambience, hearty fare and friendly service has long been enjoyed by Barossans. Our team is passionate about delivering quality food and memorable customer service.

Job Summary:

We are seeking a highly motivated and qualified Chef’s & Cook’s to join our dynamic kitchen team. The ideal candidate will possess a qualification in Commercial Cookery or Kitchen Management, combined with a minimum of one year (Full time or Pro-rata) of hands-on experience in a busy kitchen environment. This is a fantastic opportunity for someone who thrives in a fast-paced setting and is eager to showcase their culinary talents.
Detailed Job Duties & Responsibilities as a Chef/Cook in a Modern Australian Cuisine Restaurant
• Menu Planning & Development: (For Chef’s Only)
• Collaborate with the head chef and management to design, develop, and update menu offerings that reflect seasonal ingredients, food trends, and modern Australian cuisine concepts.
• Create daily or weekly specials that showcase culinary creativity while using seasonal and local produce.
• Food Preparation & Cooking:
• Prepare and cook a wide variety of dishes following standardized recipes to maintain consistency in taste and presentation.
• Ensure each dish is prepared with attention to detail, showcasing refined cooking techniques typical of modern Australian cuisine.
• Adapt to dietary requirements and special requests from customers, including vegetarian, vegan, gluten-free, and other dietary needs.
• Kitchen Organization & Workflow Management:
• Oversee the workflow of the kitchen, ensuring efficient, timely, and organized preparation of meals.
• Allocate tasks and supervise the kitchen staff, ensuring smooth and cohesive operations during peak service times.
• Ensure mise en place is done correctly and all ingredients are ready before the service starts.
• Quality Control & Presentation:
• Ensure each dish leaving the kitchen meets the restaurant's high standards of quality, presentation, and taste.
• Monitor the freshness and quality of ingredients, ensuring that all food served is of the highest standard.
• Conduct taste tests throughout service to maintain quality control.
• Food Safety & Sanitation:
• Ensure compliance with local food safety and sanitation standards, including proper food storage, handling, and preparation practices.
• Regularly inspect kitchen equipment, utensils, and workstations for cleanliness and operational efficiency.
• Implement and follow HACCP (Hazard Analysis Critical Control Points) principles and other relevant food safety guidelines.
• Inventory Management & Ordering:
• Monitor and manage stock levels of ingredients and kitchen supplies, minimizing waste while ensuring sufficient inventory for service.
• Communicate with suppliers to order high-quality produce, meats, and other necessary ingredients, focusing on seasonal and local sourcing when possible.
• Perform regular stock checks, rotating stock appropriately to maintain freshness and reduce waste.
• Cost Control & Budgeting-(For Chef’s Only)
• Assist in maintaining food costs by optimizing ingredient usage and reducing waste through efficient inventory and portion control.
• Work with management to stay within the kitchen budget, balancing food quality with cost efficiency.
• Training & Mentorship:
• Train and mentor junior chefs, kitchen hands, and apprentices, imparting knowledge about modern Australian cuisine techniques and best kitchen practices.
• Provide ongoing guidance and supervision to ensure the team maintains high standards of performance and teamwork.
• Kitchen Equipment Operation & Maintenance:
• Operate kitchen equipment safely and efficiently, including ovens, grills, fryers, and other specialized tools.
• Monitor and report any issues with kitchen equipment, ensuring timely maintenance and repairs.
• Collaboration with Front-of-House Staff:
• Work closely with front-of-house staff to ensure a seamless dining experience, including addressing customer feedback and special requests.
• Provide training to waitstaff on the menu, including explaining dishes, ingredients, and cooking techniques used, to better assist customers.
• Innovation & Keeping Up with Culinary Trends:
• Stay updated on the latest culinary trends, particularly those related to modern Australian cuisine, and integrate new techniques and ingredients into the menu.
• Experiment with fusion dishes that reflect Australia's multicultural culinary landscape.
• Customer Satisfaction:
• Ensure all food leaving the kitchen not only meets but exceeds customer expectations, contributing to a positive dining experience.
• Address any customer complaints or concerns with professionalism, working to resolve issues to maintain satisfaction.
• Event Catering & Special Occasions:
• Assist in planning and preparing customized menus for special events, functions, and private dining experiences, tailoring offerings to meet specific client requests.
• Environmental & Sustainability Practices:
• Promote sustainability in the kitchen by minimizing waste, using energy-efficient equipment, and sourcing sustainable and local ingredients where possible.

Key Requirements:

• Qualification in Commercial Cookery or Kitchen Management.
• Minimum of one years of experience working as a Chef/Cook in a commercial kitchen.
• Strong knowledge of modern cooking techniques and food safety regulations.
• Ability to work in a high-pressure environment and maintain a positive attitude.
• Excellent time management skills and attention to detail.
• Availability to work a flexible roster, including weekends and public holidays.

What We Offer:

• Competitive salary package based on experience.
• Opportunities for career growth and development.
• A supportive and inclusive work environment.
• The chance to work with a passionate team in a highly regarded establishment.
• Sponsorship available for right candidate/applicant only.

Kindly Note- If you have any preference regarding restaurants (mentioned above), please mention in your Cover Letter. We cannot guarantee the same location.

Via Napoli Pizzeria is currently seeking a Head Chef to join our passionate, creative and energetic team.
A Chef’s responsibility is to work closely with the restaurant manager to promote a team environment in which Via Napoli operates with utmost efficiency.


The ideal candidate must have:
At least 3 years’ experience as Chef in Italian Kitchen;
A passion for food and a thorough understanding of current food trends;
Excellent communication and leadership skills;
Exceptional organisational skills;
Immaculate presentation and attention to details;
Self-motivation and ability to multitask;
Ability to work successfully under pressure;
A problem solver with a positive attitude.

Duties include but are not limited to:
Menu planning and estimating food and labour costs;
Stock control and ordering experience;
Liaising with suppliers and other personnel;
Rostering, hiring and training staff;
Supervising kitchen staff, organising their daily duties and monitoring performance;
Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen;

This role offers a great opportunity for a driven and professional hospitality individual who desires to work in an environment where you will be respected, challenged and rewarded.

You must have the right to work in Australia to be considered for this role.

Target Business Services

Location: Unit 10/6 Bowra St, Nambucca Heads NSW 2448
Salary: $74k plus 11.5% superannuation

New River Edge Indian Cuisine is a bustling Indian restaurant renowned for delivering high-quality food and exceptional service. The restaurant takes pride in its vibrant atmosphere and commitment to providing an authentic dining experience for guests.

The client is looking to fill full time position for a qualified and skilled Tandoor Chef. The ideal candidate will have extensive experience in Indian cuisine, particularly in preparing dishes using traditional tandoor methods. This is an exciting opportunity for a passionate chef to contribute to the menu and enhance culinary offerings. The successful candidate will play a pivotal role in ensuring tandoor dishes are prepared to perfection and presented beautifully, helping to maintain a reputation for culinary excellence.

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 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 one year full-time experience as a Chef
• Proven experience as a Tandoor Chef or in a similar role within Indian cuisine

In this role your main responsibilities include:
• Prepare, cook, and present a variety of tandoori dishes, including breads, meats, and vegetables.
• Maintain high standards of food hygiene and safety in accordance with health regulations.
• Collaborate with the kitchen team to create and execute special menu items and daily specials.
• Plan menus, estimating food and labour costs, and ordering food supplies
• Check the quality of raw or cooked food products to ensure that standards are met
• Coordinate planning, budgeting, or purchasing for all the food operations within the establishment
• Train and mentor junior kitchen staff on tandoor cooking techniques.
• Ensure consistency in taste, presentation, and quality of all dishes.
• Experiment with new recipes and cooking techniques to enhance the menu.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services
• Oversee the cleaning and maintenance of the tandoor oven and related equipment.
• Develop and implement seasonal menus.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards
• Address and resolve any customer feedback related to food quality promptly.
• Participate in the cost controlling and waste management of food
• Demonstrate new cooking techniques or equipment to staff

Skills
The successful candidate will have a passion for the hospitality industry and be career focused. The key skills will include:
• Strong knowledge of Indian cooking techniques and ingredients, particularly tandoor preparation.
• Ability to work in a fast-paced environment and manage multiple tasks efficiently.
• Excellent communication skills and a team-oriented attitude.
• A passion for culinary excellence and a commitment to delivering outstanding service.
• 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.