Chef - Full time position

Olivigna Pty Ltd South Warrandyte

Salary Range $60,000 - $80,000 p.a.

Olivigna Pty Ltd, South Warrandyte, is an Olive Grove, Winery, Distillery and Restaurant that has received rave reviews for the quality of the cuisine, superior service and spectacular setting. The vision of the venue has been to create the hospitality and modern Italian food experience of Italy in an Australian setting.

What we can offer you:

- Opportunity for professional development

- Focus on work/life balance - venue closed 2 days a week

- An environment to share your passion and flair for good food using great produce

Requirements:

- At least a relevant Diploma qualification plus two years of full time post-qualification experience in the relevant position OR at least 3 years of experience in the relevant position

- Capacity to stay calm and perform immaculately under pressure

- Good team player

- True desire to learn and really strengthen as a chef under great leadership

- Completed HACCP and Food Safety and Hygiene training

- Strong attention to detail and accuracy

This is an excellent opportunity to make your mark in our vibrant and growing kitchen as well as developing your career. In return for your commitment and passion to succeed, you will receive excellent guidance and the opportunity to work with a highly motivated team.

If you believe you have the skills and desire to join our team, please contact us.

VeiraMal Consulting is seeking an experienced chef to join our clients' restaurant in Caroline Springs. Our client, Slices is looking for an enthusiastic individual who can work well in a team, with strong communication skills.

The responsibilities will include:

*Preparing food and ensuring high presentation quality;
*Planning menus and specials for the restaurant;
*Estimating food costs and ordering supplies as required;
*Advising kitchen staff on cooking techniques and procedures;
*Monitoring costs in regards to waste minimization and stock control;
*Carrying out quality checks while ensuring hygiene standards are maintained;
*Working with the management to recruit and train new kitchen staff if required.

Skills required:

*Previous experience in a similar role;
*Have a passion for great food and presentation;
*Ability to prioritize, set goals, and a determination to achieve them;
*Experience in kitchen operations and staff training;
*Experience with menu creation and costings;
*Experience in stock control and wastage minimization.

Remuneration:

$73,150 + superannuation

If you are interested and think you will be a good fit for this role, please apply.

Position: Chef
Type: Full-time
Employer: Hecho en Mexico
Location: Yarraville, VIC 3013
Salary: $74,000 per annum
Company Overview:
Join our newly revamped Hecho En Mexico restaurant in Yarraville, a vibrant spot nestled among the area’s most popular locations. We are renowned for upholding high standards of authentic Mexican cuisine and exceptional service, making us a beloved part of the local community. With indoor and beer garden seating, our restaurant offers the perfect setting for guests to enjoy delicious food and refreshing drinks, including margaritas, cocktails, and mocktails. As a vital part of our team, you will help us continue to deliver the quality and vibrant dining experience we are known for.
Position Overview:
We are seeking a Chef with a passion for authentic Mexican cuisine to join our dedicated team. In this role, you will take charge of kitchen operations, ensuring the preparation and presentation of high-quality dishes that cater to diverse dietary preferences, including vegetarian, vegan, and gluten-free options. You will work collaboratively with the team to maintain our reputation for culinary excellence.
Key Responsibilities:
Food Preparation and Cooking:
Prepare and cook authentic Mexican dishes following established recipes and standards.
Ensure food is prepared in accordance with customer dietary requirements (vegetarian, vegan, gluten-free).
Kitchen Management:
Oversee kitchen operations, including maintaining cleanliness, stock rotation, and organization.
Monitor inventory and place orders to ensure the availability of fresh ingredients.
Maintain compliance with food safety and hygiene standards.
Menu Development:
Assist in menu planning, creating new dishes, and improving existing recipes.
Collaborate with the team to ensure seasonal and customer-preferred options.
Team Collaboration:
Train and mentor kitchen staff to enhance skills and efficiency.
Coordinate with front-of-house staff to ensure seamless service delivery.
Quality Control:
Monitor the quality, taste, and presentation of dishes to meet the restaurant’s standards.
Ensure customer satisfaction by responding to feedback and implementing improvements.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Certificate IV in Commercial Cookery or equivalent.
At least 2.5 years of relevant experience as a chef, ideally in Mexican or multicultural cuisine.
Proven knowledge of Mexican cuisine and techniques.
Strong organizational and multitasking skills in a fast-paced environment.
Excellent communication and leadership abilities.
Commitment to maintaining high food safety and hygiene standards.
Creativity in menu development and presentation.
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.

(2 positions)


Target Business Services
Location: 2 Temperance Ln, Sydney NSW 2000
Salary: $75,000 plus 11.5% superannuation

Our client, Mensho Sydney Pty Ltd operates a renowned Japanese restaurant, where culinary excellence meets tradition. Mensho offers a casual, modern Japanese dining experience using the freshest and most sustainable produce wherever possible.

The client is looking to fill full time positions for talented and passionate Chefs to join its team. The ideal candidate will have a deep love for Japanese cuisine, with expertise in preparing classic dishes as well as creating innovative, contemporary plates. You will be responsible for overseeing the kitchen operations, ensuring every dish is executed to perfection, and maintaining the highest standards of food quality and hygiene.

Reporting to the Manager, you will work within a section of the kitchen, ensuring dishes are prepared according to specification, hygiene and safety protocols are adhered to at all times, and service of dishes on our menu to our guests is executed to the highest standard every time.

This is a Full-Time opportunity for a qualified Chef with a passion for world-class hospitality and working within a team who consistently strive for excellence. Working as part of a small but mighty kitchen team, you will play a key role in in delivering a high-quality product while establishing your skills by cross-training across all areas of the kitchen and helping to shape standards.

Qualifications and experience
• be qualified in hospitality with AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2) with at least 2 years full-time experience as a Chef (particularly in the Japanese cuisine)
• Expertise in Japanese cooking techniques, ingredients, and flavor profiles

In this role your main responsibilities include:
• Overall management of kitchen production to achieve consistency and deliver exceptional products and service
• Prepare and cook a variety of Japanese dishes including ramen.
• Develop and refine menu items, incorporating seasonal ingredients and customer preferences.
• Oversee kitchen staff, ensuring proper training, efficient workflow, and adherence to food safety standards.
• Manage inventory, order supplies, and maintain optimal stock levels.
• Collaborate with management to plan and execute special events and promotions.
• Uphold the restaurant's commitment to high-quality, authentic Japanese cuisine.
• Estimating food and labour costs, and ordering food supplies
• Monitoring quality of dishes at all stages of preparation and presentation
• Assisting in the efficient running of kitchen operations
• Discussing food preparation issues with manager/ owner and kitchen staff
• Maintain cleaning schedules for equipment, storage, and work areas
• Ensure meals are produced on time, and sufficient quantities are available, as well as ensuring appealing plate presentation
• Maintaining updated knowledge of local competition and restaurant industry trends

Skills
The successful candidate will have a passion for the hospitality industry and be career focused. The key skills will include:
• a demonstrated track record in creating innovative Japanese menus at the highest level
• contribute to building and sustaining the MENSHO Mission, Culture, and Style
• exceptional shift management capabilities
• high standard of personal grooming and presentation
• sound knowledge of kitchen management including Japanese menu planning and costing
• good working knowledge of WHS standards
• highly organized with the ability to supervise and support the team in kitchen operations

Restaurant Conditions:
• Kitchen areas often hot with steam and food vapors
• Hot kitchens with high noise levels

You will be joining a high performing workplace that believes in developing new talent and empowering people to drive their own results.

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.

The Client

The Avon Hotel in Stratford in Victoria is looking for an experienced Chef to join their team. Their in-house restaurant serves up modern Australia cuisine with international influence. They are always looking for new and creative ways to excite their customers in terms of food taste, quality and presentation.





The Role

This is for a full time role with an annual salary of $ 73,150 to $ 75,000 plus superannuation.



Duties will include:

Plan, direct, and supervise the food preparation and cooking activities

Determine how food should be presented, and create decorative food displays

Determine production schedules & staff requirements necessary to ensure delivery of services

Estimate amounts and costs of required supplies, such as food and ingredients

Inspect supplies, equipment, and work areas to ensure conformance to established standards

Instruct cooks and other workers in the preparation, cooking, garnishing & presentation of food

Monitor sanitation practices to ensure that employees follow standards and regulations

Order or requisition food and other supplies needed to ensure efficient operation

Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs

Arrange for equipment purchases and repairs

Meet with sales representatives in order to negotiate prices and order supplies

Prepared and cook food of all types, either on a regular basis or for special guests or functions

Supervise and coordinate activities of cooks and workers engaged in food preparation

Collaborate with management to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers

Check the quality of raw and cooked food products to ensure that standards are met

Check the quantity and quality of received products

Demonstrate new cooking techniques and equipment to staff

Record production and operational data on specified forms







Requirements

Relevant qualifications in cookery or hospitality and tourism

Minimum 3 years of experience as a Chef

Must know how and have at least 3 years’ experience in grilling over open fire

At least 3 years’ experience of cooking using open-flame grill

Must have at least 3 years’ experience making pizza base from scratch

Experience and knowledge in modern Australian pub cuisine is essential

Must have experience with menu planning and new dish planning

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

Join Our Team at Geonbae Korean BBQ – Now Hiring Chefs & Cooks!
Are you passionate about Korean cuisine and eager to showcase your culinary skills? Geonbae Korean BBQ in Hastings is looking for talented Chefs and Cooks to join our vibrant kitchen team!
Position: Chef / Cook
Location: Geonbae Korean BBQ, Hastings
Salary: $73,000 – $78,000 per year (based on experience)

Full-time positions available
Why Geonbae?
At Geonbae, we’re all about bringing the bold, rich flavours of Korean BBQ to our guests in a welcoming, high-energy environment. As part of our team, you’ll be working in a dynamic kitchen where creativity and teamwork are at the heart of everything we do.
What We Offer:
• Competitive Salary: $73,000 to $78,000 annually
• Opportunities for Growth: We are a growing restaurant, and we believe in promoting from within.
• Great Working Environment: A supportive and inclusive kitchen team.
• Employee Discounts: Enjoy the delicious food you help create!
• Work-Life Balance: Enjoy your days off with a flexible schedule.
What We’re Looking For:
• Experience: Previous experience in a fast-paced kitchen environment is preferred, especially in Asian or Korean cuisine.
• Skills: Ability to work under pressure while maintaining high standards of food quality and cleanliness.
• Passion: A genuine love for food and a desire to share the rich culture of Korean BBQ with our guests.
• Team Player: A positive attitude and ability to collaborate with other kitchen staff to deliver exceptional dining experiences.
Responsibilities:
• Prepare and cook high-quality Korean BBQ dishes to order.
• Ensure food is prepared to the highest standards of taste, presentation and cleanliness.
• Work collaboratively with other chefs and kitchen staff to maintain a smooth and efficient operation.
• Help with inventory, ordering and maintaining kitchen stock.
• Adhere to all health and safety regulations.
Ready to bring your culinary skills to Geonbae?

Apply today to become part of our growing team!

Send your resume to Geonbae’s Kitchen at [email protected] or apply in person at Geonbae Korean BBQ, Hastings.
We look forward to meeting you and making delicious food together!

Cafe 63 in Dalby, QLD, is on the lookout for a skilled Chef to enhance our kitchen operations. If you are passionate about the culinary arts and possess a minimum of two years of experience alongside a relevant associate degree, Advanced Diploma, or Diploma, we would love to hear from you!

Position: Chef

Location: Dalby, QLD

Key Responsibilities:
• Assist to develop innovative menus while balancing both food and labour costs. Take charge of forecasting requirements and managing inventory by ordering necessary food supplies.
• Ensure the highest quality in food preparation and presentation by overseeing every stage of the culinary process. This includes monitoring dish creation from start to finish to ensure consistency and excellence.
• Work closely with management and our dedicated kitchen and front-of-house staff to resolve any food preparation challenges. Your input will be crucial in maintaining our reputation for quality dining.
• Share your culinary skills by demonstrating cooking techniques and advising the team on various cooking procedures. Your expertise will guide the staff in achieving the highest standards.
• Hands-on preparation and cooking of dishes, ensuring each plate served meets our exacting standards.
• Educate and implement strict hygiene regulations to maintain a safe and clean working environment.
• You may have the opportunity to be involved in the selection and training of new kitchen staff, helping them integrate smoothly into our operational flow.
• Utilize your knowledge in freezing and preserving foods to extend the longevity of ingredients and minimize waste.

Essential:
• A passion for producing consistent high-quality meals.
• Excellent knowledge and experience in all basic techniques and styles
• A strong background in utilising fresh local ingredients.
• Knowledge of all food safety standards.
• A good understanding of all financials running a kitchen.
• A professional attitude in the kitchen always.
• A love and passion for developing great nutritious food.
• Ability to work in a fast-paced environment.
• Creative eye for detail and 'can do' attitude.
• A team player.

Qualification and Experience: Minimum 2 years of experience and relevant associate degree, Advanced Diploma, or Diploma.

Salary: $70,000 to $80,000 plus superannuation per annum

What We Offer:
• A vibrant and supportive workplace atmosphere
• Opportunities for professional growth and culinary creativity
• Competitive remuneration and employment benefits

How to Apply: Please send your resume and a cover letter outlining your culinary experience and why you would be a perfect fit for Cafe 63.
Join Cafe 63 and bring your culinary artistry to every plate we serve!

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.

Our client in Lilydale, Victoria requires the services of an experienced Chef.

The Chef will play a crucial role in preparing high-quality dishes, managing kitchen staff, and ensuring the kitchen operates efficiently. The ideal candidate will bring expertise in culinary arts, creativity in menu development, and a commitment to maintaining the highest standards of food safety and hygiene.

Key Responsibilities:
• Prepare and cook meals to a high standard as per the restaurant menu and special customer requests.
• Assist in the planning and development of menus, ensuring a variety of culinary offerings and adherence to budgetary constraints.
• Supervise and coordinate activities of cooks and other kitchen staff to ensure a high level of food and service quality.
• Monitor food stock and place orders as needed, ensuring the kitchen is well-equipped and stock levels are maintained.
• Ensure compliance with food hygiene and safety standards, including proper storage and
• handling of food, cleanliness of the kitchen, and maintenance of equipment.
• Train and mentor kitchen staff, promoting a culture of learning and excellence.
• Stay updated on current culinary trends and techniques and incorporate innovative ideas into menu offerings.
• Manage kitchen operations efficiently, optimising food cost and minimising waste.
• Handle customer feedback with professionalism and make necessary adjustments to meet customer satisfaction.

Qualifications and Skills:
• Certificate IV in Commercial Cookery or equivalent culinary qualification.
• Proven experience as a Chef with a strong background in menu planning, food preparation,
• and kitchen management.
• Comprehensive knowledge of food safety standards and regulations.
• Strong leadership skills, with the ability to train and motivate a team.
• Excellent time management and organisational abilities.
• Creative culinary skills with a passion for food and cooking.
• Ability to work under pressure in a fast-paced kitchen environment.
• Excellent communication and interpersonal skills.

Summary of role requirements:
• Flexible hours available
• 2-3 years of relevant work experience required for this role
• Work visa can be provided for this role
• Expected salary: $74,000 - $85,000 per year

Placed.au is looking for a full-time Chef for our client in South Melbourne, Victoria. As a member of the team, you will showcase your passion for the culinary arts and experience in ensuring seamless daily operations. Apply today and get the benefits of working in a thriving environment, a great work culture, and competitive pay.
Job description:
Prepare, cook, and properly present food for regular functions, orders, and other events.
Supervise and coordinate activities with kitchen staff under the instruction of the Head Chef.
Plate and present meal items as per the Head Chef’s instruction.
Prepare meal ingredients as directed by the Head Chef.
Collaborate with the Head Chef to aid in the development of recipes and menus, considering factors including seasonal availability of ingredients, the number of patrons at a booked event, portion sizing, etc.
Aid in providing costing of new menu items.
Aid in maintaining the budgetary targets.
Take inventory of restaurant supplies and notify the Head Chef of low or depleted supplies.
Ensure smooth and consistent operation of the kitchen under the instruction of the Head Chef.
Perform basic cleaning duties and ensure that workstations are properly sanitised.
Monitor and enforce the procedures of sanitation to ensure standards and regulations are maintained.
Discuss with the Head Chef any equipment purchases or repairs required.
Report any incident or hazards at work to the Operations Manager and General Manager.
Carry out the role and responsibilities as detailed in the relevant health and safety policies.
Obey any reasonable instruction aimed at protecting health and safety policies.
Correct use of any equipment provided to protect health and safety while at work.
Ensure the abstinence of alcohol or other drugs within the workplace which may endanger their own or any other person’s health and safety.
Qualifications/Attributes:
Must hold a Certificate IV in Commercial Cookery or at least 3 years of relevant work experience in lieu of the qualification
Must possess at least a minimum of 2 years of relevant work experience.
Have outstanding communication and leadership skills.
Must have the willingness to collaborate with other colleagues.
Must be obsessed with cooking, including unique and emerging trends.
Must have organisational skills.
Ability to adapt and work in a fast-paced environment.
Salary Range: $75,000 - $90,000 p.a. excluding superannuation.

An exciting opportunity exists for an experienced and passionate Chef to join our dedicated teach at the Woolsthorpe Hotel. Reporting directly to the Head Chef, the focus of this role is to provide high quality meals whilst maintaining exceptional customer service to our valued patrons and guests.
The Woolsthorpe Union Station hotel is located minutes North West of Warrnambool. Our hotel has become a unique location for families and visitors from all over our district and, in fact, all over the world.
MAIN DUTIES & RESPONSIBILITIES:

Assisting the Head Chef with menu preparation and ensuring adequate supplies and ingredients are available
Liaison with the Front of House Manager regarding the availability of menu items, additions and to the menu and any relevant changes
Maintain excellent presentations standards whilst being aware of cost control and recipe standards
Stock control, rotation and waste minimisation

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

An exciting opportunity exists for an experienced and passionate Chef to join our dedicated teach at the Woolsthorpe Hotel. Reporting directly to the Head Chef, the focus of this role is to provide high quality meals whilst maintaining exceptional customer service to our valued patrons and guests.

The Woolsthorpe Union Station hotel is located 15-20 minutes North West of Warrnambool. Our hotel has become a unique location for families and visitors from all over our district and, in fact, all over the world.


MAIN DUTIES & RESPONSIBILITIES:
-Assisting the Head Chef with menu preparation and ensuring adequate supplies and ingredients are available
-Liaison with the Front of House Manager regarding the availability of menu items, additions and to the menu and any relevant changes
-Maintain excellent presentations standards whilst being aware of cost control and recipe standards
-Stock control, rotation and waste minimisation
-Keep all working areas clean and tidy and ensure all equipment is maintained, serviced and cleaned to OHS standards
-Contribute towards being and effective and efficient team member


SKILLS & EXPERIENCES:
-Previous experience in similar role(s)
-Certificate III in Commercial Cookery  
-Great communication skills and ability to keep cool, calm and collected under pressure
-Excellent organizational skills
-High standard of personal presentation
-Strong understanding of food safety standards and HACCP requirements
-Flexibility to work a variety of shifts, including mornings, evenings, weekends and public holidays
-Full working rights in Australia

As part of The Midfield Group, you will also have access to our comprehensive employee benefits program:
-Above award base rates
-Generous bonuses & opportunity for career progression within our global organisation
-Safe and supportive work environment by providing an Employee Assistance Program


Salary Range: $65,000-75,000 pa + super 


The Midfield Group is proud to be an Equal Opportunity Employer.

The Trustee for the Harts Family Trust, require a Chef at their establishment in Bowenfels/Lithgow.

Job description

Qualifications & experience Required

Trade certificate in cookery or higher, other suitable culinary qualifications or training
2 years post qualification/training experience in a commercial kitchen environment
Demonstrable Kitchen Supervisor/Section Experience

Your skills

Superior Man Management/Supervision skills
Superior time management skills
Superior customer service skills
Communication skills
Ability to work in a fast-paced environment
Advanced understanding of Food Safety standards, OH&S, and best practice models for Kitchen Operations
Menu design & cost budgeting

Duties & Responsibilities:

Supervision of Kitchen Environment and Staff
Ensure food safety is adhered to
Menu design & cost budgeting, including seasonal, functions, weekly & daily specials
Stock take, ordering & receiving goods
Reporting to Senior Chef/Management
Cooking a variety of food stuff and menu items in an productive and economical way
Ensuring presentation, portion control and quality of food is of the highest standard;
Providing superior customer service
Liaise with Managers on Functions or Special requirements;
Ensure to the Maintenance of kitchen equipment and tools;
Constantly update knowledge and skills to keep abreast of industry trends;
Training and supervising apprentices, trainees and other kitchen staff;
Ensure kitchen is following health, safety and security procedures
Annual Remuneration

$70,000-$75,000 + Super
Job Type: Full-time

M & O Cafe, located in the heart of Cowes, VIC, is renowned for its exceptional culinary experience and dedication to quality and innovation. We are currently seeking a passionate and experienced Chef to join our dynamic team. This is a fantastic opportunity for someone looking to advance their career in a supportive and professional environment.

Key Responsibilities:
• Design innovative menus, accurately estimate food and labour costs, and efficiently order food supplies to meet our high standards and customer expectations.
• Monitor the quality of all dishes at every stage of preparation and presentation to ensure consistency and excellence.
• Work closely with managers and both kitchen and waiting staff to discuss food preparation issues, share insights, and maintain a harmonious working environment.
• Demonstrate culinary techniques and advise staff on cooking procedures, contributing to the team’s professional growth.
• Engage in the hands-on preparation and cooking of food, showcasing your expertise and creativity.
• Lead by example in maintaining high standards of hygiene and safety, explaining and enforcing regulations to ensure a safe dining environment.
• Participate in the selection and training of new kitchen staff, fostering a culture of learning and excellence.
• Utilize modern techniques for freezing and preserving foods, ensuring quality and extending the usability of ingredients.

Additional Responsibilities:
• Stay abreast of culinary trends and techniques to continually elevate our dining experience.
• Occasionally interact with guests to receive feedback and create a memorable dining experience.
• Oversee inventory levels and manage supplier relationships to ensure the kitchen is well-stocked and operational efficiencies are maintained.
• Implement and promote sustainability practices in food preparation and kitchen operations.

Personal Attributes:
• Creative and innovative thinker with a passion for food and culinary excellence.
• Excellent leadership and communication skills, with the ability to inspire and motivate a team.
• Strong organizational skills and the ability to multitask in a fast-paced environment.
• Commitment to continuous learning and professional development.
• A minimum of 3 years of experience in a similar environment.

Salary: $70,000 - $80,000 plus superannuation per annum, commensurate with experience.

If you are a skilled Chef looking for an opportunity to be part of a creative and dynamic team, we would love to hear from you. M & O Cafe offers a supportive work environment where your contributions are valued and your professional growth is encouraged.

To apply, please send your resume and a cover letter highlighting your relevant experience and why you’re passionate about joining the M & O Cafe team.

Our restaurant has delighted the palates of Melbourne's diners, earning accolades from both patrons and food critics alike. At Bombay By Night, we pride ourselves on blending traditional culinary methods with innovative dishes, ensuring a dining experience that is both authentic and exciting. Our dedication to providing high-quality cuisine at great value is unwavering, as is our commitment to listening and responding to the feedback of our guests.

Position: Skilled Chef

Location: Caufield South, VIC

Key Responsibilities:
• Collaboratively assist in menu planning, accurately estimating food and labour costs, and manage the ordering of food supplies to ensure efficiency and cost-effectiveness.
• Maintain the highest standards of dish quality throughout all stages of preparation and presentation, ensuring each plate reflects our commitment to excellence.
• Engage in productive discussions with management, dietary specialists, and service staff to optimize food preparation and address any related concerns.
• Demonstrate cooking techniques and provide guidance on culinary procedures to kitchen staff, fostering a learning environment that upholds our culinary standards.
• Take a hands-on approach to preparing and cooking meals, applying traditional and innovative methods to delight our customers.
• Uphold and champion stringent hygiene and safety regulations within the kitchen to ensure a clean and safe working environment.
• Participate in the selection and training of new kitchen staff, contributing to the development of a skilled and cohesive team.
• Explore new methods for food preservation and presentation that align with our creative culinary direction.

Additional Responsibilities:
• Continuously refine and adapt cooking practices to enhance menu offerings and respond to guest feedback and seasonal availability.
• Ensure seamless kitchen operations by coordinating with front-of-house staff and managing kitchen workflows.

Hours of Work: This is a full-time position requiring 38 hours of work per week.

Compensation: The successful applicant will be offered a salary range of $70,000 to $80,000, plus superannuation, depending on experience and qualifications.

Required Qualifications:
• Applicants must possess at least an AQF Associate Degree, Advanced Diploma, or Diploma in a relevant culinary field.
• A minimum of 2 years of experience in a professional kitchen is essential.

Personal Attributes:
• Passion for culinary arts with a keen eye for detail.
• Strong communication and team management skills.
• Adaptability to both lead and collaborate in a fast-paced environment.
• A commitment to upholding the restaurant’s high standards and creative vision.

If you are driven by a passion for culinary innovation and are eager to contribute to the legacy of Bombay By Night, we encourage you to apply and join us in delivering an exceptional dining experience. Please submit your application, including a resume and cover letter, detailing your experience and suitability for the role.

Join us at Bombay By Night and be part of a team that celebrates the rich flavors and vibrant spirit of Melbourne’s dining scene.

MEAT & FIRE San Telmo RESTAURANT

San Telmo is one of the 5 restaurants owned by the ever-expanding San Telmo Group, famous for its expertise on Argentinean inspired cuisine.

- Are you ready to take on the next step? Discover a real career growth opportunity with a well-established kitchen.
- Working too many hours? Under-appreciated? Creativity going to waste?
- Get the training you need and the chance you’ve always wanted to move up with support and guidance.
- Get involved with the menu and dish creation with regular specials and seasonal changes


What to expect:
-Actual work-life balance with a 38 hour per week roster over 5 days.
-Smoke, slow-roast, grill some of the best products Australia has to offer on our charcoal grill.
-Progress and expand your career within the company thanks to practical and managerial training, on and off-site.
-CBD location! Bus? Train? Car? We're in the middle of it all.
-Competitive salary, superannuation, holidays and tips. Closed on most public holidays to spend time with the people you care about
-Company discounts apply to all the venues.

What we expect:
-A minimum of 2 years experience in a similar role and experience across various kitchen sections.
-A positive ‘team player’ attitude.

If you think this is the right position for you we'd like to hear from you!

POSITION: Chef
TYPE: Full-time
EMPLOYER: 2 Broke Brothers Pty Ltd
LOCATION: Point Cook VIC 3030
SALARY: $73,500 per annum
ABOUT:
2 Broke Brothers Pty Ltd is a popular café and restaurant located in the heart of Point Cook, Victoria. Known for its friendly atmosphere and diverse menu, the establishment offers a unique blend of classic Australian café fare and innovative dishes crafted with fresh, locally sourced ingredients. With a focus on quality, creativity, and exceptional service, 2 Broke Brothers has become a beloved spot for locals seeking great food and a welcoming dining experience, making it a go-to destination for breakfast, brunch, and lunch in the community.
POSITION OVERVIEW:
2 Broke Brothers Pty Ltd is seeking a skilled and creative Chef to join our dynamic team. The ideal candidate will have a passion for creating exceptional dishes and a commitment to maintaining high-quality food standards. As a Chef, you will play a key role in menu planning, food preparation, and kitchen management. This is an exciting opportunity for a culinary professional who thrives in a fast-paced environment and is eager to contribute to the success of a growing establishment.
KEY RESPONSIBILITIES:
Food Preparation & Cooking: Prepare and cook a diverse range of dishes, including breakfast, lunch, and special menu items, following established recipes and ensuring consistent quality.
Menu Development: Collaborate with the management team to design and update seasonal menus, introducing new dishes and ensuring a variety of options for our customers.
Quality Control: Monitor the quality of ingredients and finished dishes, ensuring that food safety, presentation, and taste meet the restaurant’s standards.
Inventory Management: Oversee stock levels and manage inventory, including ordering ingredients, conducting regular stock checks, and minimizing wastage.
Kitchen Operations: Maintain a clean and organized kitchen, adhering to health and safety regulations. Ensure compliance with food safety standards (HACCP).
Team Leadership: Train, mentor, and supervise kitchen staff, ensuring smooth kitchen operations during service periods. Delegate tasks effectively and support the team in high-pressure situations.
Health & Safety: Ensure compliance with occupational health and safety regulations, maintaining a safe and hygienic kitchen environment.
REQUIREMENTS:
Australian citizens and permanent residents are encouraged to apply.
Certificate III and Certificate IV in Hospitality (Commercial Cookery).
Minimum of 1 year of experience working as a Chef in a busy restaurant or café environment.
Strong culinary skills, with a focus on high-quality food preparation and presentation.
Excellent time management and organizational skills.
Ability to work efficiently under pressure and handle multiple tasks simultaneously.
Strong leadership and communication skills, with the ability to train and supervise kitchen staff.
Knowledge of food safety and hygiene standards (HACCP).
HOW TO APPLY:
Please apply with your resume via the online portal.
Only shortlisted candidates would be contacted.

Our client, Araliya Restaurant, situated in Kew, Victoria is renowned for its exceptional culinary offerings and warm, inviting atmosphere. As Araliya Restaurant continues to grow and evolve, they are seeking a skilled and dedicated Chef to join their team. Established with a passion for innovative dining, Araliya Restaurant brings together modern Australian cuisine with a distinct touch of Sri Lankan influences, creating a unique and diverse menu that delights food lovers. The restaurant is dedicated to providing excellent service, maintaining high standards of professionalism, and ensuring that every guest enjoys a memorable culinary journey. The Chef will be responsible for planning and organising the preparation and cooking of food in dining and catering establishments.

The annual salary is $70,000 to $75,000 plus superannuation.

Responsibilities include:

• Plan and design menus, estimate food and labour costs, and manage food supply orders.

• Monitor the quality of dishes throughout all stages of preparation and presentation.

• Collaborate with Managers, Dietitians, and kitchen and waiting staff to discuss food preparation and service requirements.

• Demonstrate cooking techniques and guide on cooking procedures.

• Prepare and cook a variety of dishes, maintaining high culinary standards.

• Ensure compliance with hygiene regulations, and enforce food safety standards.

• Participate in the selection and training of kitchen staff as required.

• May be involved in freezing and preserving foods, ensuring optimal freshness and quality.

• Oversee kitchen inventory, ensuring stock levels are maintained and wastage is minimised.

• Implement and maintain systems for food safety, cleanliness, and organisation in the kitchen.

Qualifications:

• Must hold an AQF Diploma in Hospitality.

• Should have at least two (2) years of work experience in a similar setting.

Target Business Services
Location: 545 Crown St, Surry Hills NSW 2010
Salary: $80,000 + 11.5% Superannuation

Our client, Themis Global Pty Ltd. trading as Masala Theory is famous for neo-Indian food and signature Indian curries. The client is looking to fill a full-time position for a qualified and skilled Chef. The restaurant takes pride in their ability to deliver quality food and is the perfect place for anything from a casual lunch or dinner to a family outing or a friendly business meeting and provides a superior service every time.

The restaurant is a highly regarded venue for both its food and welcoming hospitality in a vibrant atmosphere with a typical Indian sense of family. Masala Theory serves delicious Indian street food, tandoori delicacies and fully licenced premises offers an inspiring range of cocktails, wine, beers, and spirits.

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

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

Qualifications and experience
• be qualified in hospitality with AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2) or have minimum three years’ experience as a Chef in a Commercial Kitchen
• ideally at least 3 Years full-time experience with Indian Cuisine
• experience in preparation/marination of tandoori dishes
• experience creating exciting menus

Skills
The successful candidate will have a passion for the hospitality industry and be career focused. The key skills will include:
• good working knowledge of WHS standards
• demonstrating expertise in various Indian cooking techniques, such as tandoor cooking, tempering spices etc.
• able to maintain a clean kitchen and use kitchen appliances and equipment safely
• enjoy working to high standards in a fast-paced environment
• highly organized with the ability to supervise and support the team in kitchen operations
• create and produce food items that fit with current offerings

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.

Authorised and posted on behalf of Western Suburbs Soccer Sports and Community Club

The Western Suburbs Soccer Sports and Community Club (Canada Bay Club) is a vibrant community hub located in the heart of Five Dock. We are dedicated to providing excellent service and culinary experiences to our members and guests, and we are seeking a qualified and experienced Chef to join our team.

Position Overview:
The Chef will be responsible for all aspects of the kitchen, including menu creation, food preparation, kitchen management, quality control, and cost management. This role is essential to ensure that our guests consistently receive high-quality meals, prepared with attention to detail and in compliance with industry standards.

Key Responsibilities:
• Develop and implement innovative and seasonal menus that cater to our diverse clientele
• Oversee food preparation, ensuring all dishes meet quality and presentation standards
• Manage the kitchen team to maintain a high standard of kitchen operations
• Implement and maintain cost controls to ensure financial efficiency
• Ensure compliance with health and safety regulations

Qualifications and Experience Required:
• Minimum 2 years of experience in a similar Chef role
• Certificate IV in Commercial Cookery

Salary: $75,000/$85,000 per annum + superannuation

Only shortlisted candidates will be contacted.
Please confirm in your application your citizenship/visa status

Full Time Role Monday to Friday
Competitive Salary
Work-life balance

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . 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
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:

Chef Qualifications
Experience within Aged Care with a strong understanding of modified texture and dietary needs
Understanding of food cost management.
Proactive

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

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

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

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


Skills and Qualification

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

What we offer:

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

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

If interested please send your resume

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

Mantra Lorne  is located in the coastal town along the Great Ocean Roan is spread across 12 acres of landscaped gardens, boasting undeniable beachfront accommodation offering heritage hotel rooms and modern one and two bedroom apartments. The Lardner, on-site restaurant, offers daily breakfast, lunch, and dinner, all crafted from locally sourced ingredients.
Proudly housing the largest residential conference venue in regional Victoria, Mantra Lorne can host groups of up to 600 guests for bespoke corporate and private events.
There is plenty to do in your down time, from exploring waterfalls, shipwrecks and bushwalking; to having a game of tennis or golf; immersing yourself in art exhibitions and markets; to simply relaxing on the beach enjoying the afternoon sun.
Perks of joining Mantra Lorne

Onsite accommodation available in shared facilities for a weekly fee (upon availability)
Complimentary access to gym

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

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