Situated in the heart of Surry Hills, Porteño’s menu has been thoughtfully curated by chefs Elvis Abrahanowicz and Ben Milgate, co-owners of Porteño. With Argentinian authenticity being at the forefront of Porteño’s menu design, hand-cut specialty meats are prepared in front of guests on a traditional Parilla (barbecue) and Asado (pit of fire). The entire menu has been designed to be shared in the traditional Argentinean way – with plentiful plates of succulent meats and seasonal vegetables hitting your table as they’re ready from the open-plan kitchen.


Porteño is now looking for an experienced Chef to join their team

The right candidate will be responsible for:

Set and plan menus with Venue Manager;
Cut, mix, mash and prepare fruit and vegetables;
Cut, cook, grill, boil and braise various types of meat and fish;
Manage all kitchen sections, in order to ensure a smooth service at all time;
Train new staff members on cooking and plating techniques;
Assign tasks and duties to kitchen members;
Supervise purchases of ingredients and kitchen supplies;
Deal with waiters and other staff members, to ensure food is delivery appropriately; 
Rotating ingredients to ensure older ones are used first;
Help kitchen staff members during all cooking procedures;
Manage kitchen pass and food orders; 
Freeze and defrost ingredients, in accordance to what is needed for each service
Check food preparations, temperatures and presentations, as well as plating and seasonings;

About you:

At least 3 years of experience as a Chef;
Strong knowledge of Italian produce and cooking techniques;
Strong organisational and interpersonal skills;
Ability to manage multiple orders;
Ability to work well under pressure;
Strong communication skills;

Job type: Permanent/full-time
Salary: $70,000 - $85,000

The Royal Exchange of Sydney is a business club in the heart of Sydney's CBD, comprising of a restaurant, bar and event space, serving classic French/ British cuisine.

The Royal Exchange Catering & Events is seeking a FULL-TIME SOUS CHEF.

Applicant

The successful applicant will have a proven background and be able to demonstrate the following –

- Strong knowledge & experience in classic French & British fine dining cuisine
- Previous experience in a la carte, conference, canape & banquette dining
- Be able to plan, organise and monitor the preparation & cooking of food
- Be responsible for maintaining quality control of food from preparation to service
- Ability to develop seasonal restaurant, bar & event menus
- Creativity to produce daily & weekly restaurant 'specials'
- Experienced and focused on controlling food & labor costs in line with targets
- Food ordering, maintaining par stock levels, overseeing food storage areas
- Passion for training & developing team members
- Ownership of kitchen hygiene, cleanliness & food safety standards
- Ability to work well under pressure within a small team
- Be able to give and receive feedback
- Be able to communicate all food-related issues & complaints with the team
- Positive & flexible attitude
- Have full availability to work Monday to Sunday, breakfast, lunch & dinner
- At least 3–5 years of experience in a similar role

Details about the role

The role is ideally suited to an existing Sous Chef with strong experience in the position. The candidate must have a hands-on approach and enjoy working within a small team environment. They must be flexible with their work days and shifts, as these vary according to the requirements of the trade.

Roster - Monday to Sunday (5 days)

Shifts - Breakfast, Lunch & Dinner

Job Type: Full-time / Permanent

Salary: $70,000.00 – $80,000.00 per year

POSITION DESCRIPTION
JOB TITLE: Sous Chef
JOB TYPE: Full Time
REPORTS TO: Director/Group Head Chef/Head Chef
LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, 3000

About the role

We are looking for a professional Sous Chef to amaze the patrons of our establishment with excellent cooking according to our chef's recipes and specifications. You will maintain consistency and collaborate with our kitchen team to develop and deliver our product.

Responsibilities
• Prepare menus in collaboration with the Maha team.
• Ensure adequacy of supplies at the cooking stations.
• Prepare ingredients that should be frequently available.
• Follow the guidance of the Head Chef and have input in new ways of presentation.
• Put effort in optimising the cooking process with attention to speed and quality.
• Enforce strict health and hygiene standards.
• Help to maintain a climate of smooth and friendly cooperation.
Requirements
• Proven experience in a Sous Chef role (min 3 years).
• Excellent use of various cooking methods, ingredients, equipment and processes.
• Ability to multitask and work efficiently under pressure.
• Knowledge of best cooking practices.
• Relevant trade certificate.
• Must be able to work in Australia in a full-time capacity .

About the company
Exceptional experiences is what Maha is renowned for. Quality staff, produce, ambience, beverages and award-winning wine lists. We are privately owned and operated with our owners, including Shane Delia, working hands-on in the venue. We currently employ over 50 staff and are firmly focused on identifying our team's individual needs. Those who possess leadership talent will be provided with pathways to develop and grow with us. We also recognise the importance of stability and work-life balance, and provide an environment where this can be achieved.

Benefits
• A supportive work environment that provides stability and growth opportunities based on individual skills, wants and goals.
• Close to public transport.
• Fixed rosters available, based on individual employee needs.
• The opportunity to be exposed to high profile events, locally and internationally.
• The opportunity to work with Shane Delia on many of his internal and external projects

POSITION DESCRIPTION
JOB TITLE: Head Chef
JOB TYPE: Full Time
REPORTS TO: Director/Group Head Chef
LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, 3000
ROLE:
The Head Chef will oversee and manage the daily operations of the kitchen. They will effectively manage all staff under their supervision ensuring each level has clear guidance and instruction on what is expected of them and understands how to achieve these targets. As part of this the Head Chef will guide, oversee, and actively train all staff in their team to perform their roles and drive growth and development. The Head Chef will be ultimately responsible for all ordering procedures ensuring that produce is of suitable quality, price, and quantity to fit the needs of the venue and adhere to the budget. The Head Chef will achieve the food cost targets of the venue and where possible negotiate the best prices for products from suppliers. The Head Chef will monitor and manage staff costs through effective rostering, adhering to break times and maximising productivity. Minimising wastage will be a key part of the Head Chef’s role. They will ensure that all sections of the kitchen are using produce efficiently and install practices and systems to achieve this and control costs. The hygiene, food safety, and sanitisation of the kitchen will be correctly managed by the Head Chef to always ensure compliance and the highest standards. All relevant paperwork must be managed by the Head Chef making sure that those responsible within in the team are completing required documents in good time and correctly. The Head Chef will liaise with and communicate effectively with the front of house team to ensure that guests are receiving exceptional experiences that exceed expectation. The Head Chef will create innovative and creative dishes that match the style and food culture of the venue.

MAIN DUTIES/RESPONSIBILITIES:
• Oversee and direct all day-to-day operations of the kitchen
• Lead the training, development, and growth of all staff in all areas of the kitchen setting targets and monitoring performance
• Educate and pass on knowledge to staff on the fundamentals of cooking and excellent plate presentation
• Empower kitchen team to make decisions, develop, take on responsibility and meet clearly defined goals and objectives
• Ensure all preparation is done according to well defined recipes demonstrating consistency and meeting quality standards
• Constantly looks for ways to improve all aspects of kitchen operations
• Constantly strives to improve and refine plating and the quality of dishes produced in the kitchen
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
• Have detailed understanding of every role within the kitchen to cover sections or select appropriate replacements in the absence of staff and delegate effectively
• Utilizes interpersonal and communication skills to guide, lead, and influence kitchen staff
• Make sound financial and business decisions to achieve budget targets and ensure kitchen team are doing the same
• Provide and support service behaviours that are above and beyond for customer satisfaction and retention
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Continuously review staffing levels and rostering to ensure guest service, operational needs and financial objectives are met
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Recognise and source superior quality produce considering flavour, provenance, sustainability, and cost by maintaining strong relationships with suppliers
• Ensure compliance with food handling, hygiene, and sanitation standards
• Maintain accurate records in accordance with all food safety requirements
• Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local Health department
• Ensure kitchen team demonstrate exemplary standards of grooming, hygiene, and sanitation and ensure employees maintain all food handling and sanitation certifications
• Develop and maintain a high standard of procedure of purchasing, receiving, preparation, production and presentation of food
• Maintain food storage standards in the kitchen
• Interact with front of house to obtain feedback on food quality, presentation, and service levels,
• Maintain a good relationship between back and front of house to ensure a healthy working environment and the best dining experience for guests
• Actively responds to and handles guest problems and complaints
• Follows and enforces all applicable safety procedures specified for all kitchen staff
• Analyse, understand, and discuss all daily, weekly, and monthly food cost reports with key F&B team members to find ways of improving results
• Able to perform additional duties as requested by management when required.
• Ensure disciplinary procedures and documentation are completed according to management guidelines set by the restaurant
• Play a lead role in the recruitment of new employees in the kitchen

PERFORMANCE GOALS:

• Continuously action and uphold the employers mission statement and core values
• Adhere to and uphold all company policies and procedures
• Integrate with team members and work collaboratively to achieve restaurant goals
• Communicate effectively and appropriately with all colleagues
• Maintain high levels of personal presentation, hygiene, and grooming
• Observe high levels of punctuality
• Demonstrate a consistent attitude and look to encourage and motivate colleagues
• Achieve the budgeted food cost targets set by the Group Head Chef
• Achieve the budgeted wage cost targets set by the Group Head Chef
• Install and drive a culture of learning, training, growth, and development in the kitchen
• Monitor stock levels, orders, pricing, and wastage to effectively control costs
• Demonstrate honesty, integrity, and lead by example
• Create and develop new menu items in accordance with timeframes set by the Director/Group Head Chef

HOSPITALITY POSITIONS

Hospitality positions for a busy Café/Restaurant at Vento Cafe Bar Restaurant, Wallan,
Victoria - 3756. We are seeking the services of numerous hospitality people to join our team.
It is a very popular and busy restaurant serving Aussie, Italian & Multi cuisine including
Breakfast, Lunch & Dinner from early morning to late evening including weekends. The right
candidate will be trained in house as we are looking for someone to continue with us on long
term employment.
Hospitality Positions as follows:
Chef & Sous Chef
Salary is as per the award and in line with the experience for successful applicant
Minimum Salary - $70,000 p. a + Superannuation
Minimum Hours – 38 hours per week as per roaster
Minimum Requirements as follows:
Qualifications required will be Certificate III/IV in Hospitality
At least 2 years of work experience in prep and cook in fine dining preferred.
Must have knowledge of Kitchen Equipment’s, Tools and Knives.
Have knowledge of Multi cuisines to cook with various ingredients
Dedication to be part of a team to achieve the highest standards of food production and service
Be able to work as per roster during week and weekends
Roaster to vary during breakfast, lunch and dinner
Be organised, creative, willing to learn and also assist in leading a team
Have a sound understanding of food, safety, hygiene and WHS practices
Have a positive attitude
Punctual, honest, Reliable, Team player and be creative into new dishes
To apply, please email your detailed resume by no later than 05 th April 2024 at email: [email protected]

We are hiring!!
Our customer, GMS Investments (Oakleigh) Pty Ltd. trading as Mythos Gyros Bar, is currently seeking an experienced Chef. Situated in Oakleigh, Victoria, the establishment provides an exceptional dining experience for its patrons.

Position: Chef
Salary Range: $70k plus superannuation
Location: 15 Eaton Mall, Oakleigh VIC 3166
Job Type: Permanent position, Full time. Must be available to work on weekends and public holidays.

Primary responsibilities will include, but are not limited to:
1. Adhere to the prescribed menu for dish preparation.
2. Contribute to and collaborate on inventive culinary concepts.
3. Keep abreast of customer preferences to tailor dishes accordingly.
4. Strictly follow recipes and cooking standards to ensure top-notch output.
5. Organize and ready essential ingredients and tools for culinary tasks.
6. Oversee kitchen staff to maintain consistent operational excellence.
7. Provide necessary training to kitchen team members as needed.
8. Handle staffing and shift schedules in the kitchen.
9. Streamline the kitchen's ordering process for efficiency.
10. Uphold a clean and hygienic kitchen environment.

To be considered for this role, your key skills, attributes must include:
1. Hold relevant qualifications and a minimum of 3 years of professional work experience.
2. Certification should be at least at the Certificate IV level.
3. Show the ability to focus in a high-pressure environment and lead a team effectively.
4. Must have full working rights within Australia.

Interested?
Make sure that your application includes your updated CV. Incomplete applications will not be considered while shortlisting applications. Please note that only shortlisted applicants will be notified.

Ms Frankie Carlton is Melbourne's best Italian Restaurant. Handmade pasta, the best gnocchi in Melbourne and traditional plates that will take you back to Nonna's house. A spritz list that takes you to your favourite piazza in Italia. Located on Faraday street Carlton in Melbourne's little Italy.

Ms Frankie Carlton is now looking for a talented Chef to join their team

The right candidate will be responsible for:

Prepare and cook soups, meats, gravies, vegetables, desserts, salads, etc;
Train new staff members on preparations, cooking procedures and plating;
Deal with suppliers for stock ordering and returns;
Create new menus with restaurant managers;
Manage all the operations of the kitchen;
Maintain the kitchen clean and safe at all time;
Assist other chefs and cooks with meat and fish preparations;
Rotate and label stock in fridges and freezers;
Assist the Head Chef with food orders, returns and menu planning;
Manage and assist cooks and chefs with cooking procedures and presentations;

About you:

At least 2 years of experience as a Chef;
Strong communication and interpersonal skills;
Ability to work unsupervised;
Ability to manage your section and help where needed;
Strong knowledge of Italian cuisine;

Job type: Permanent/full-time
Salary: $70,000 - $80,000

At Opal HealthCare, we know that companies don’t succeed, people do. 
Our purpose is to bring joy to those we care for and our values of Compassion, Accountability, Respect and Excellence reflect that CARE is at the heart of everything we do.

At Opal, we strive to deliver an outstanding resident food experience every day.  Our dedicated team of chefs lovingly prepare a range of meals and snacks fresh from the kitchen every day. Our food services team are devoted to creating enjoyable food experiences for all residents, particularly as their dietary requirements and preferences change. 

About the role:

Based at Bunbury Gardens Care Community.
Permanent Full-time role working Monday to Friday - 76 hours per fortnight. 
$65k - $75k per annum.

If you enjoy working in a busy and fast paced environment, while passionate about growing your career in aged care, this is the perfect opportunity for you!

What we look for:

Create your seasonal menu in consultation with residents in the care community.
Create nutritious meals and snacks in line with the food services program.
Create enjoyable food experiences for customers.
Ensure detailed compliance with the food safety program.
Oversee and manage the creation and delivery of meals and events.
Create and deliver of outstanding food events.
Full accountability for the food experience and hospitality operations in the care community.
Create hero moments for our customers.
Our ideal candidates will demonstrate the following:

Passion for food
Excellent produce selection and rotation skills
Outstanding budgeting and ordering skills
Inspirational team leadership
Completion of Certificate IV in Commercial Cooking or trade qualification
Food Safety Supervisory Certification
5 years’ experience as a Chef/Cook
Current police check (within last 3 months) 
What Opal can offer you:

Opal HealthCare’s annual Chefs Masterclass
Leadership and Management Courses available
Opportunity to work with in a group of experienced chefs who share a passion for creating food experiences that delight
Opal’s food philosophy
A customer centric work environment
A competitive salary
Health and wellness programs
A work week that enables incredible work/life balance 
All applicants must be willing to obtain a police clearance via Opal’s police check system and undergo a pre-employment medical. You may also be required to attend a drug screen and complete psychometric testing.

This is an opportunity to develop and execute the culinary experience for the hotel and take full accountability for business goals. A role with creative license & a chance to showcase your passion for food. You will collaborate closely with the hotel leadership team, and is responsible for talent development, overall financial performance of kitchen & stewarding operations and will actively contributes towards revenue generation. 

What you’ll be doing?

• Designing, costing and implementing innovative menus within the standalone venue positioning
• Recruit, select, train and inspire the kitchen & stewarding team, and assist in developing Accor’s next generation of kitchen leaders
• Oversee the food preparation, purchase and selection 
• Ensuing safety & hygiene standards & compliance across the food and beverage operation to achieve HACCP standard 
• Foster a learning atmosphere, championing continuous improvement, innovation, and a passion for providing exceptional service
• Creates standard recipe cards with pictorials, establish and maintain standard recipes (including photographic presentation) of all menu items while you will be driven to constantly redevelop menus, recipes, techniques and systems

Our client is an award-winning Hotel Group including a prestigious Chef's Hat, AGFG.We are looking for high calibre Chefs to join their culinary focused group and to work with an outstanding team of industry professionals.Benefits Free 'U Day' - get a paid day off on your Birthday*Access to exclusive Group benefit program -discounts with several major retailers, Groupaccommodation, dining and wineABOUT YOU:Relevant qualifications in Commercial CookeryRelevant experience in a premium restaurant/banquet kitchenEnthusiasm and creative approach to providing high-quality cuisineDemonstrated understanding of Australian food safety and HACCPAvailability to work weekends and public holidays as required within a rotating rosterWell presented, punctual and reliableAbility to keep your section clean and organized with a good understanding of work flow and structureAbility to prioritize and work under pressureA passion for quality food and produceOwn transport required - mileage and accommodation assistance providedSalary Range: $70,000-$90,000 per annum superOnly successful candidates will be contacted.

Click here to view more detail / apply for Chef [ Red Hill, VIC]

Chef de Partie | The Paddington The Venue The traditional neighbourhood pub has been reimagined. Part-pub, part-restaurant, part-cocktail bar, The Paddington has its own distinct style, walk into the front bar for a snack and a beer, or head into the back to settle in for a more traditional restaurant style of service, the venue also boasts a private dining room for functions and events. Can’t stay ? Grab a delicious home-made meal from our elevated chicken shop downstairs. Guided by Executive chef Ben Greeno, the menu is formed around the custom rotisseries lining the back wall of the open kitchen. The Paddington is best known for serving up juicy sticky-skinned chickens, rotisserie meats, fish and vegetables. Everything at the Paddington is made in house with local seasonal produce. The Role As a CDP, you will take real ownership of a section, guiding junior chefs and having a good overall understanding of different sections in the kitchen. Ideally, we are looking for someone that has the following experience: 2 years in a quality restaurant or pub A passion for good food, quality ingredients and flavours A good attitude is a must and attention to detail is key Organised, responsible and can manage a section Keen to learn and develop within the role The Reward You will be joining a company that wants you to succeed, we offer:   Competitive salary and award rates. Amazing discounts at 90 venues. Career and development opportunities, learning from the best. Employee Assistance Program. Employee Referral Program. Job Segment: Food Service,…

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

We are seeking experienced Chef(s) on behalf of our client, Third Wave Cafe at Albert Park VIC

Are you passionate about creating exceptional culinary experiences? Do you have a flair for Slow Smoking and Dry Ageing Meat? If so, we have the perfect opportunity for you!

About Third Wave Café:
Located in the heart of Albert Park, Vic, Third Wave Cafe is a vibrant and well-established eatery, known for its delectable menu offerings and warm ambiance. We take pride in serving high-quality, delicious food to our valued patrons. Our focus on low and slow American BBQ sets us apart, making us a haven for food enthusiasts.
Our 2 smokers are working nonstop. These days we smoke up to 1000kg of meat per week. Hundreds of kilograms of meat is received and processed daily. Our chefs are constantly trimming, deboning and removing membranes. The kitchen is always full of smoke and spicy rub aromas.
Everything from dozens of pork shoulders for pulled pork to huge whole beef briskets is smoked for up to 12 hours. The slow smoked meats we regularly serve include Texas Style Beef Brisket, Pork Ribs, Beef Ribs, Pork Belly, Lamb Shoulder, Salmon, Chicken, Chicken Wings, Chicken Ribs, Sausages and more. The meats are smoked with Hickory, Maple and Apple woods. Hickory is used for all the dark meats like Beef Brisket, Beef Ribs and Lamb Shoulder. Maple is a little milder, so we use it for the lighter meats like Pork and Chicken. Finally, Applewood is great for smoking Salmon.

Job Title: Full-Time Chef

Position Overview:
We are currently seeking a skilled and experienced Chef to join our talented culinary team. As a Full-Time Chef, you will play a crucial role in curating our unique menu and delivering unforgettable dining experiences. The ideal candidate will have a minimum of 2 years of culinary experience, with a genuine passion for Slow Smoking and Dry Ageing Meat. This is an immediate start position, and we look forward to welcoming you into our creative kitchen.

Key Responsibilities:

Prepare and cook a diverse range of dishes, with a specific focus on Slow Smoking and Dry Ageing Meat.
Collaborate with the culinary team to develop new menu items and specials, ensuring innovation and creativity.
Maintain high standards of food quality, taste, and presentation, adhering to our restaurant's standards.
Ensure compliance with food safety and hygiene regulations at all times.
Manage kitchen inventory and stock levels, placing orders as required to maintain smooth operations.
Train and mentor junior kitchen staff to enhance their culinary skills and uphold our quality standards.

Requirements:

Minimum of 2 years of experience as a qualified Chef.
Expertise in Slow Smoking and Dry Ageing Meat is essential.
Proficient in a variety of cooking techniques and cuisines.
Strong attention to detail, with a commitment to delivering top-notch dishes.
Excellent organizational skills, ability to multitask, and work under pressure.
A team player with good communication skills to foster a positive kitchen environment.

Remuneration:

The position offers a competitive salary ranging from $70,000 to $80,000 per annum for a Full-Time, 38-hour workweek, with reasonable overtime as expected. Remuneration is commensurate with experience and expertise.

How to Apply:

Please send your updated resume, along with a brief cover letter outlining your relevant experience and interest in joining Third Wave Cafe
Join us in crafting exceptional culinary experiences that keep our patrons coming back for more. Apply now and embark on a rewarding culinary journey with Third Wave Cafe!
Follow us on Facebook: www.facebook.com/thirdwavecafe
Visit our website: www.thirdwavecafe.com.au

Note: Only shortlisted candidates will be contacted for interviews. We appreciate your understanding.

KEY RESPONSIBILITIES

? Create menus, estimate food and labor costs, and order food supplies
? Monitor food quality at all stages of preparation and presentation, ensure that all
dishes are cooked well and presented in an aesthetical way
? Discuss food preparation issues with the nutritionist, kitchen and service staff
? Prepare fresh and nutritious meals, prioritizing high-quality, locally sourced
ingredients
? Lead, train, develop and inspire the culinary team
? Ensure compliance with all health and safety regulations in the kitchen area
? Receive customers’ feedback and collaborating with kitchen staff to make
improvements where necessary
? Regularly check quality of equipment in the kitchen to ensure good conditions
and operations
? Reporting and proposing optimal plans with the Restaurant Manager to improve.
the quality of food and services provided.

KEY REQUIREMENTS
? Proven work experience as a Chef or Cook preferably with Asian cuisine.
? Hands-on experience with various kitchen equipment. Wok experience is a plus.
? Leadership skills.
? Ability to remain calm and undertake various tasks.
? Excellent time management abilities.
? Up-to-date knowledge of cooking techniques and recipes.
? Familiarity with sanitation regulations.
? Culinary school diploma preferred.

Restaurant: Thai Budda

Fulltime position for multiple Asian chefs/ cooks

Essential: Min 3 years experience and specialty in Asian, Thai, Malaysian, Indian and Middle eastern cusine.

Salary: Award wage.

Desirable: cooking qualification and functional english.

Main duties:
Planning menus, estimating food and labour costs, and ordering food supplies
Monitoring quality of dishes at all stages of preparation and presentation
Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
Demonstrating techniques and advising on cooking procedures
Preparing and cooking food
Explaining and enforcing hygiene regulations
May select and train staff
May freeze and preserve foods

FULL-TIME COOKS OR CHEFS.

Bistro 916 is currently looking to expand their team. We are welcoming applicants from a range of experiences. We will support your train the right candidates. Candidates will be able to work with the best in the industry.

Job Description:

Assisting the Head Chef in daily kitchen procedures
Preparation of food for service
Working with the Head Chef creatively for menu development
Assisting with the management of food safety and hygiene practices
Monitoring portion and waste control
Supervise and coordinate activities of cooks and workers engaged in food preparation.
Demonstrate new cooking techniques and equipment to staff.
Inspect supplies, equipment, and work areas to ensure conformance to established.
Enforce OH&S and hygiene regulations and standards.
Meet with customers to discuss menus for special occasions.
Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs.
Prepare and cook foods in quantity of all types, either on a regular basis or for special guests or functions.
Based on customers preferences develop menu.
Monitor stock and place orders when there are shortages
Work experience: At least two years’ Experience in a fast-paced kitchen is preferred

Education/Skills:

· At least Certificate IV in Commercial Cookery or Hospitality (For Chef)

· At least Certificate III in Commercial Cookery or Hospitality (For Cook)

Salary: Salary range of $70,500 – A$90,000. The position is a permanent full time position.

Fulltime position for multiple Asian chefs/ cooks

Essential: Min 3 years experience and specialty in Asian, Thai, Malaysian, Indian and Middle eastern cusine.

Salary: Award wage. ($70,000 to $77,000 per year)

Desirable: cooking qualification and functional english.

Main duties:
Planning menus, estimating food and labour costs, and ordering food supplies
Monitoring quality of dishes at all stages of preparation and presentation
Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
Demonstrating techniques and advising on cooking procedures
Preparing and cooking food
Explaining and enforcing hygiene regulations
May select and train staff
May freeze and preserve foods

Good Group Hospitality has been in operation for over twenty years and is a leading player in the New Zealand Hospitality industry. With businesses in both Australia and New Zealand, we have a very exciting opportunity for someone who knows how to manage a busy kitchen and consistently produce award winning dishes.

We are currently recruiting for our Kitchen Teams a Sous Chef for our BOH areas including main Kitchen serving a high-end variety of steaks and meats we also have a Raw bar which serves sushi and sashimi.

These roles will be based in Martin Place Sydney and provides a fantastic opportunity to excel and showcase your skills within a new and dynamic kitchen team.

THE ROLE
As part of the kitchen team you will be involved in a hands-on operation in a very busy and fast paced kitchen, within a team of up to 25 chef/kitchen staff.
Experience coming from high end fast paced or hatted restaurant background. You must have a true passion for food and a fresh clean approach to plating and presentation of dishes for our customers.
Maintaining quality and consistency is a key factor in the day to day running of our kitchen.

This is a Full time permanent role, with an expected salary of $70K -$90K pending experience

JOB REQUIREMENTS
• Previous experience in high end fast paced or hatted restaurant background in a similar role and be able to demonstrate strong career progression over a requisite number of years.
• Needs to be comfortable managing a busy kitchen with a high level of consistency and creativity.
• The successful applicant will have outstanding organisational and communication skills.
• To follow all food hygiene guidelines in accordance with H&S and FCP
• Sponsorship is available for the right candidate

WHAT WE OFFER
• Highly competitive remuneration
• Staff discounts at all our venues
• Fantastic opportunity to work and grow together with a multi award winning company
• Continuous Support and training
• Great working environment with positive, passionate people

If this sounds like you and you are ready to take your next big step in your career please apply!

• Demonstrate ‘ownership’ of the outlet through commitment to the following areas of responsibility:
• Through the Chef de Parties and Kitchen Brigades hands on supervision of the food service operations on a day to day basis.
• Ensure food standards, preparation, presentation and cooking techniques meet hotel standards and maintained at that level.  Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
• Strive continually for innovative, quality, value for money food, which is presented and served in the most complimentary way.
• Collate, photograph and cost all recipes.  Ensure they are followed accurately, and to the Hotel standards. Food is to be checked and tasted at all times and at the beginning of every service to check for freshness and quality.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Work closely with the front of house team to meet food and beverage operational objectives.
• Co-ordinate the weekly food requirements with regards to purchasing with consideration for delivery times, shelf life, forecasted sales and storage capabilities.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Ensure that all kitchen staff are fully briefed prior to commencing their shift.  Delegate duties to the shift Kitchen Brigade so all aspects of the shift are covered promoting a team working environment.
• Encourage Kitchen brigade to be aware of market needs and trends so their product meets these requirements.
• Take responsibility to ensure all required tasks and delegated projects are completed accurately and within given time frames.

• Operate as part of the Kitchen team in the pastry section with the highest level of professionalism and organisation.
• Work within the pastry section and take corrective action where appropriate and within company guidelines if standards are not met.
• Complete tasks in the production of pastries and desserts under the direction of the Restaurant Chef as required.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Sofitel Brand Standard guidelines and maintained at that level.
• Meet and exceed guest expectations, enabling the Food and Beverage operation of each department to be recognised as purveyors of consistent, quality and value for money cuisine.
• Assist with training Commis Chefs and apprentices to desired standard this includes full working knowledge of the section and department.
• Ensure the highest possible standard of hygiene is practised and maintained by the pastry section within the kitchen team to meet Health & Safety regulations and HACCP food preparation guidelines.

• Previous experience working in a busy kitchen.
• Reliable and hardworking.
• Team player with the ability to work under pressure.
• Has excellent communication skills, strong work ethic and a positive attitude.
• Be familiar with the other kitchen sections, promoting flexibility and productivity.
• Maintain strict hygiene and safety procedures.
• Availability to work varied shifts, including early mornings, late evenings, weekends and public holidays.

BENEFITS:Award winning Hotel Group including the prestigious Conde  Nast Traveller's Award and Chef's Hat, AGFGFree 'U Day' - get a paid day off on your Birthday*Group wide discounts on accommodation, F&B and winesWe are seeking a talented Head Chef to lead the kitchen team at our stunning, newly renovated Hotel to join our Hotel Group.ABOUT YOU:Relevant qualifications in Commercial CookeryRelevant experience in a premium restaurant/banquet kitchenEnthusiasm and creative approach to providing high-quality cuisineDemonstrated understanding of Australian food safety and HACCPAvailability to work weekends and public holidays as required within a rotating rosterWell presented, punctual and reliableAbility to keep your section clean and organised with a good understanding of work flow and structureAbility to prioritize and work under pressureA passion for quality food and produceOwn transport requiredABOUT US:Featuring 50 beautifully appointed spacious suites the resort also includes an original country Homestead built in 1887 that can sleep up to 12 guests. As well as an underground Cellar Door where guests can sample some the best wines from acrossthe region, the property also has an onsite a la carte restaurant & wood-fired pizza oven as well as hosting conferencing and weddings.A  leading Australian boutique lifestyle brand and pioneer in boutique hotels and residential conference facilities.Our hotels offer boutique accommodation, conferences & meetings, weddings &events, wellness spas, critically acclaimed restaurants and an award winning wines.We are rapidly expanding across Australia and are unique in being a family owned company that combines the head of a large operation with the heart of a family company.You will be joining a high performing workplace that believes in developing new talent and empowering people to drive their own results.If you are a talented, passionate and performance driven individual wanting to enjoy your career within an established Boutique Hotel brand and supportive team.Salary offered is $90,000-$104,000 per annum  superClick the'Apply Now'ButtonOur ValuesFun | Authentic Hospitality | Caring | Ownership Mindset | Performance | Growth

Click here to view more detail / apply for Head chef [ Macedon Ranges Victoria]

MACHAN Nights – DANDENONG VIC

Machan Nights is looking for Chefs to work in our busy kitchen morning and evening shifts. 

This is a full-time role 

CHEFS: 70K to 74K

Here at Machan Nights we believe in having a great work/life balance and maintaining a happy and fun environment that you want to come into. After all, happy staff = happy customers, right? We provide excellent working conditions, in a small company that respects staff, with an energetic team.

The right applicant will be looking to give at least 2 years of service to the Venue. If you have the skills outlined below and are looking for an awesome work family, this is the place to be

Job duties and responsibilities: -


Cooks & presents the dishes attractively and creatively according to the procedures which are necessary to keep nutrition related to vegetables and meats.
Manages all activities associated with food services.
Portion control
Directs and organizes kitchen staff in the correct preparation, garnishing, and serving of meals.
Menu planning, food costing and purchasing.
Organizing Catering and Buffets.
Training and induction of new and existing staff.
Must be available for weekends.
Ensures meals are presented attractively and at the correct temperature.
Preparing a roaster and organizing staff for the smooth functioning of the kitchen.
Responsible for maintaining the health and safety, including the kitchen environment and the food area in hygiene and safety standards.
Working closely with the front team/ Restaurant Manager


Skills and experience 


Experience in Pub, Sri Lankan, Asian cooking and pastry will be an advantage
Relevant formal qualifications and at least two years of work experience considered an advantage

Experience the Glamour of Sydney's Premier Restaurant!

Step into the world of a'Mare, an exquisite dining experience crafted by renowned Chef and Restauranteur Alessandro Pavoni. Our restaurant has been honoured with a prestigious Chef Hat from the Good Food Guide Awards, solidifying our commitment to culinary excellence. At a'Mare, we weave together the flavours of Italy, presenting dishes that celebrate the finest ingredients and transport our guests to the enchanting regions from which they originate.

What sets a'Mare apart is our dedication to all things Italian. Beyond our delicious, classic Italian cuisine, it is our team that truly shines - the charisma, comfort, professionalism, and warmth of Italian hospitality. We take pride in the art of tableside service, ensuring an unforgettable experience for every guest.

We are currently seeking a skilled and passionate Chef de Partie to join our team of international hospitality industry professionals.

As a Chef de Partie (CDP), you will collaborate with our Head and Sous Chef in a bustling restaurant and production kitchen, consistently delivering high-quality food. You will be responsible for handling purchase orders, ensuring only authorized items are received. Additionally, you will uphold the highest standards of food preparation, staying updated on new products, recipes, and techniques.

Essential Requirements for a'Mare:

- Australian working rights
- Fluent English
- Essential experience, preferably with a strong knowledge of Italian cuisine
- Current Food Safety Supervisor Certificate
- Minimum of two years' experience in fine-dining restaurants
- Formal cooking qualification

Your responsibilities will include:

- Collaborating with the team on menu planning, recipe creation, cook-offs, writing tasting notes, training, and implementation
- Ensuring quality and consistent food preparation and cooking
- Cost control in alignment with budget expectations

What else do we offer?

- Competitive salary of $70,000-$75,000 per annum + Super
- Work/life balance
- Generous share in tips
- Abundance of career growth opportunities
- Ongoing training and development to keep your knowledge current
- Staff discounts across Crown Sydney and the Ormeggio Group venues

How to Apply:

If you possess the passion and skills to be a part of the a'Mare team, please email your CV, proof of working rights, and a brief statement on why you should join us. Please note that all employees will be required to undergo a police and compliance check by Crown Sydney.

This is an extraordinary opportunity to work alongside Alessandro Pavoni of Pavoni Plus Pty Ltd. Embrace the chance to be part of something truly exceptional - apply now and embark on a remarkable culinary journey!

Chandler Macleod is currently searching for dedicated and skilled Pastry Chefs to join our client based in Keilor Park. Our client is a leading and successful food manufacturing company. Key Responsibilities:Create various pastry and cake items by applying your expertise in the trade and plant bakery operations.Establish and oversee production processes to enhance quality and reduce wastage.Meet production goals while consistently upholding standards for safety and quality.Lead efforts in continuous enhancement and team efficiency.Requirements:Trade qualificates are desired but not essential. Expirience working in a plant bakery with machinery.A commitment to safety always.What We Offer:Competitive pay.Regular hours with the potential for overtime.For the right person a Full time position.Ongoing training and development opportunities.Supportive and friendly team culture.Hours are Monday-Friday 6am - 2pm, Ongoing work.If you're a skilled Pastry Chef looking for a rewarding career opportunity right here in Keilor Park, press APPLY NOW!

Click here to view more detail / apply for Pastry Chef

Are you a chef looking for a tree change and a little quiter lifestyle??

Young chef looking to make your mark in the industry??

Sponsorship available for the right candidate. Accommodation provided if required.

Murrells Hospitality Group Pty Ltd are looking for a Sous Chef/CDP to assist the kitchen operations at the Top Town Tavern in Wyalong. The Top Town Tavern offers lunch and dinner service 7 days a week. We are looking for someone to lead us in providing a higher class pub menu and offering daily specials. We are looking for someone with creative flair and a passion for quality food.

You will bring enthusiasm to your work, be a team player and will be rewarded with the opportunity to source great products with which to demonstrate your skills.

Reporting to the owner of the business, you will produce innovative cuisine catering to the market and price point of the business through presenting fresh and interesting hot and cold selections. You will perform the job in an efficient and friendly manner ensuring the highest quality customer satisfaction is achieved. You will meet food and wage costs and adhere to quality standards as set by the owner and also industry bodies.

Key Duties

Prepare meals to order from customers
Monitoring and upholding hygienic work practices
Maintaining cleanliness and tidiness of the kitchen
Supervising production of function and catering menus
Monitoring stock rotation and stock control to minimise wastage and prevent contamination
Report maintenance and safety issues in a timely manner
Monitor portion control and production flow
Key Responsibilities

Keep abreast of food trends and seasonal produce available
Supervising the kitchen to ensure maximum productivity and quality standards
Meet budgeted food and wage costs
Maintaining excellent grooming and hygiene
Complying with the Business Safety & Environment policies, initiatives and legislation
Abiding by workplace health, safety and hygiene regulations at all times