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 1992. We have several exciting job opportunities available for enthusiastic and reliable individuals to join our team as Chefs. We operate in over 45 locations throughout Victoria and Queensland 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 approach to continuous improvement Strong personal presentation…

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

Full Time Role – Tuesday to Saturday  Competitive Rates  Work life balance Contemporary Catering is a family owned and run business providing specialist catering services of the highest standard since 1992. We have anl exciting job opportunity available for an enthusiastic and reliable individuals to join our team..  We operate in over 45 locations throughout Victoria and Queensland employing over 700 staff. We offer opportunities for career development and progression.  About the role An opportunity to show a genuine passion for food production and service, enjoy it and present it with bling !!! Must want to work in a happy and upbeat environment in an awesome suburb looking out to green park land. Ability to comply with allergen requirements and customers’ requests. Must comply with food safety, WHS and quality standards. Breakfast and lunch operation over 7 days a week. Ever changing menu specials and ideas for constant variety What you will bring Chef Qualifications…

Click here to view more detail / apply for Cafe Chef

Chef Apply now Job no: 677018 Location: Armidale, Tamworth Work type: Full Time Categories: Chef $35.00 per hour 11% super Based at the UNE campus in Armidale Sunday – Thursday 11am – 7pm Work with a friendly, enthusiastic team Chartwells are specialists in providing catering and hospitality services in education. Our goal is to provide engaging and nutritious dining solutions tailored to support academic achievement at the highest levels. THE POSITION Prepare fresh, nutritious meals for students Contribute to menu ideas using local ingredients Monitor stock and minimize wastage Adhere to hygiene standards and following proper food handling practices Deliver healthy choices and guidance to the future generation THE PERSON Minimum Cert. III Commercial Cookery Current Working with Children Check, or ability to obtain Experience with cooking in bulk quantities Strong understanding of allergen management and food safety Passionate about healthy and nutritious food THE BENEFITS Multiple salary packaging options to make your dollar go…

Click here to view more detail / apply for Chef Armidale, Tamworth

A dynamic, exciting career opportunity is available for a proactive and highly motivated full-time Chef to lead the team at the Post Office Cafe, Moss Vale. In your capacity as Chef, you will cook high quality food and work to enhance the customers dining experience.

We offer a supportive workplace with great pay, hours, and conditions for the right candidates

What you’ll need

Chef Responsibilities

Ensure smooth running of the kitchen by coordinating activities with other staff
Ensure that cooking, meal preparation and presentation (including special dietary requirements) meet client needs and are performed in accordance with quality assurance standards for accreditation and hygiene and cleanliness standards;
Lead the culinary team in developing and executing a diverse and enticing menu that enhance the customers dining experience.
Infuse creativity and flair into traditional dishes, showcasing your culinary expertise and keeping our menu fresh and exciting
Manage and inspire a talented kitchen brigade, fostering a collaborative and positive work environment.
Oversee day-to-day kitchen operations, ensuring high standards of food quality, presentation, and consistency.
Implement rigorous quality control measures to maintain the highest standards of food safety, hygiene, taste and check freshness of food and discard out-of-date items
Conduct regular menu tastings and evaluations to identify areas for improvement and refinement., experiment with recipes and suggest new ingredients
Work closely with the management team to control food costs, optimize kitchen efficiency, and contribute to the overall profitability of the establishment while monitoring food stock and place orders
Source high-quality ingredients while maintaining cost-effective practices.
Train, mentor, and develop kitchen staff to enhance their skills and create a cohesive and skilled team and
Stay updated on industry trends and share knowledge with the team

Chef Requirements and skills

Past experience as a working chef (3 years).
Advanced knowledge of the culinary arts.
Perfectionism in sanitation and quality control.
Portfolio of creative, unique dishes.
Expert multitasking ability.
Great leadership and interpersonal skills.
Ability to run stocktaking and place orders for resupply.
Exemplary work ethic in a high-pressure environment and
Passion and pride for delighting people with food.
Career progression to help you realise your potential. As our business grows so do the opportunities for our people & so do the opportunities for our people

Expected Start Date: 15/04/2024

Job Type: Full-time

Salary: $75,000.00 per year

Benefits:

Free food
Day range:

Every weekend
Monday to Friday
Weekend availability
Physical setting:

Café
Shift:

8 hour shift
Education:

Diploma (Preferred)
Experience:

Kitchen: 5 years (Required)
Work Authorisation:

Australia (Preferred)
Ability to Commute:

MOSS VALE, NSW 2577 (Required)
Ability to Relocate:

MOSS VALE, NSW 2577: Relocate before starting work (Required)
Work Location: In person

Expected Start Date: 30/03/2024

The Business

Goanna Bush Café is a family owned and operated venue in the beautiful Margaret River Region of Western Australia. It has been developed and grown over the last 14 years, offering quality daytime fare and is well supported by the local community and tourists.

The Job

We are seeking a talented and experienced Sous Chef to join our team. Working closely with Head Chef, Duncan Timmons, the ideal candidate will have a passion for seasonal food, be self-driven and have the desire to work in a dynamic kitchen environment.

You will assist in managing and accelerating forward our breakfast and lunch offerings, with excellent cooking techniques and strong leadership skills. Predominately daytime shifts, with the occasional evening required for events, we offer the perfect work/life balance in our beautiful southwest region.

The right candidate will:

-Oversee the preparation and cooking of all dishes to the highest standards of quality and presentation
-Be confident and calm working in a fast-paced environment
-Take directions from the Head Chef in regard to ordering, food preparation and function requirements
-Assist the Head Chef in menu planning and recipe development
-Work closely with the FOH service team to always deliver a reliable experience to the guest
-Maintain a clean and organised kitchen, complying with all health and safety regulations
-Provide attention and consistency of all menu items regardless of time of day or period of service

About you:

-A positive, friendly and enthusiastic attitude
-Strong leadership and communication skills
-Attention to detail with a focus on consistency of food preparation
-Proven experience as a Sous Chef of similar role

What we offer:

-A competitive salary package
-Meals and staff discounts
-Professional Development – opportunities to grow professionally with a well-established company
-Work/life balance (essential when living in such an amazing part of the world!)
-A supportive and dynamic work environment

If you are a talented and experienced Sous Chef (or similar) looking for a fresh challenge, we want to hear from you!

Please note, we appreciate all applications however, only successful candidates will be contacted.

Discovery Parks has a role in Biloela 1/31 Valentine Plains Rd, Biloela QLD 4715 for a qualified Chef and Cook on a full-time basis.The successful applicant will have a genuine love of the industry and of cooking. They will also enjoy inspiring others to achieve. This role is very much hands-on, requiring attention to detail and a positive work attitude.A great work ethic is essential but a great energy and enthusiasm and absolutely key.This is a full-time roleYour responsibilities will include but not be limited to:Food preparation and cooking to order during service, private parties and functionsPreparation, season and cooking of all dishes in our restaurantAble to work pans, grills, fryers efficientlyChecking quality of raw materials and weighing ingredientsAssist with staff training and mentoringAssist in menu design, implementation and costing both food and labourAssist in stock control and monitoring wastageStaff rostersHACCP experience essential, with a high emphasis on food hygiene Supplier liaisonEnsuring safe work practices with…

Click here to view more detail / apply for Chef and Cook

Our esteemed client, Nexus Operations Pty Ltd, trading as Royal Hotel Cassilis, is currently in search of a skilled Chef to join their team on a full-time basis. Over the years, they have taken pride in having built a remarkable reputation for outstanding cuisine, a finely stocked bar featuring top-tier selections, and impeccably clean and cozy accommodations, providing guests with a homely atmosphere to unwind. The hotel is located at 19-23 Buccleugh Street, Cassilis, New South Wales 2329.

Royal Hotel Cassilis expanded its capacity by introducing a spacious marquee, including additional accommodation choices in adjacent buildings, and persisted in restoring this splendid old pub to its former grandeur.

The role reports to the Operations Manager, Director and Licensee, and Culinary Director.

Qualifications and Requirements
• Relevant qualification as Chef, with a minimum of five years experience
• Relevant experience leading small regional kitchen with high-quality food
• Have to be comfortable living in a small remote town in the central west of New South Wales

Duties and Responsibilities
• Lead day-to-day management of the kitchen to ensure smooth operation through planning, ordering, preparation, service, and cleaning
• Oversee the preparation, cooking, and plating of quality food, ensuring consistency
• Be a part of the management team by providing menu plans for weekly and seasonal specials and maintaining a higher quality and cost-effective menu
• Enforce hygiene and ensure a clean kitchen
• Manage stock, ordering, and supplier relations within budget
• Train staff, including kitchen hands and future shift cooks
• Liaise with bar staff successfully, to support service delivery and food sales at the bar
• Contribute to the management of the hotel generally, providing a good example for other staff and managers

Salary:
$95,600 per annum

Chef Apply now Job no: 679107 Location: Singleton Work type: Full Time Categories: Chef ESS Defence delivers the best hospitality and catering services to our Defence personnel. We are committed to providing nutritional and delicious meals to our customers, whether it is in dining halls or out on the field. The work that we do is essential in keeping our Australian Defence Force healthy, comfortable, and living their best Defence Life! Collaborate within a dedicated team in a unique environment as a Chef at Lone Pine Barracks (Singleton). This role is suitable for candidates that enjoy bulk cooking with a passion for quality, flavour, and presentation. You’ll get full training and support while working in a dynamic and fun working environment. The Position: Full time position Prepare high quality buffet style bulk cooking for a variety of service times including breakfast, lunch or dinner, desserts, and functions. Maintain all catering controls, OH&S compliance, and HACCP…

Click here to view more detail / apply for Chef Singleton 12 Apr 2024

(Multiple Positions)

Location: Shop14, Coles Complex, 45 Railway Terrace, Alice Spring NT 0870
Salary: $57,000 to $65,000 plus 11% superannuation
Position: Full time, Permanent

Our client, Creamy Creations Australia Pty Ltd t/a Cakes For You., is a leading bakery that makes all of its own products from scratch and by premix and is possibly an authentic Australian Bakery in Alice Springs. The client is looking to fill full-time positions for skilled and experienced Pastry Chefs who have a suitable amount of experience to be able to work unsupervised also at a good pace of production.

As a Pastry Chef, you will play a pivotal role in the culinary team, crafting delectable pastries that elevate the dining experience to extraordinary heights. This job is an immediate start. The successful applicant must have excellent baking/ pastry cooking skills and be able to work in team environment.

You must have experience making cakes.

Minimum Requirements:
• be qualified in relevant trade (minimum level: Certificate IV) and have minimum three years’ experience as a Pastry Chef

What you will be responsible for:
• Develop and execute creative and innovative pastry and cake that delight guests
• Collaborate with the culinary team to coordinate menu planning and ensure seamless execution of service
• Ensure consistency and quality control in all aspects of pastery production
• Prepare a variety of pastries, cakes, and other baked goods with precision and attention to detail
• Uphold strict food safety and sanitation standards, including proper storage, handling, and cleaning procedures
• Check the quality of raw materials and weighing ingredients
• Kneading, maturing, cutting, moulding, mixing and shaping dough and cake/ pastry goods
• Assist with stock control and inventory management in accordance with budget
• Monitor oven temperatures and product appearance to determine baking times
• Forming, loading, baking, unloading, de-panning and cooling of batches of rolls and cake/ pastry products
• Decorating pastry/ cakes with cream and icing
• Finishing and packaging of products

This is a key role, poised for growth and significant career progression. In return for your excellent work ethic and productivity, you will be rewarded with a professional team orientated culture with excellent mentors/colleagues.

Skills, experience and attributes:
• Proven experience as a Pastry Chef or in a similar role
• Strong knowledge of pastry and baking techniques, including dough preparation, decorating, and finishing.
• Creative flair and a passion for developing new and innovative pastry creations.
• Excellent organizational and time management skills, with the ability to multitask and prioritize in a fast-paced environment.
• Strong attention to detail and commitment to maintaining high standards of quality and consistency.
• Effective communication and teamwork skills, with the ability to collaborate with other kitchen staff and departments.
• Strong understanding of food safety and sanitation practices

Please note only short-listed candidates will be contacted and your application will be treated as strictly confidential.
Also, you must have work rights in Australia. To apply for this position, email your resume to [email protected].

Target Business Services

Location: Unit 10/6 Bowra St, Nambucca Heads NSW 2448
Salary: $70k plus 11 % super

Our client, New River Edge Indian Cuisine, running a busy Indian Restaurant is looking to fill full time position for a qualified and skilled Chef. The restaurant takes pride in their ability to deliver quality food and superior service every time.

The client is looking for an experienced Chef with passion and ability to drive the kitchen, create amazing food offerings and lead the team. Chef will play a critical role in maintaining and enhancing the customer’s satisfaction.

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

To be successful in this position, you will need to have relevant work experience and trade qualifications, you must have a genuine interest in the hospitality industry. The successful applicant must comply with all WHS, Food Safety and HACCP requirements.

Qualifications and experience
• be qualified in hospitality with AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2) or have minimum three years’ experience as a Chef in a commercial kitchen
• ideally at least 2 years full-time experience as a Chef

In this role your main responsibilities include:
• Planning menus, estimating food and labour costs, and ordering food supplies
• Check the quality of raw or cooked food products to ensure that standards are met
• 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
• Determine production schedules and staff requirements necessary to ensure timely delivery of services
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
• Demonstrating techniques and advising on cooking procedures
• Inspecting supplies, equipment, or work areas to ensure conformance to established standards
• Managing time through effective planning to maintain a high level of productivity
• Coordinate planning, budgeting, or purchasing for all the food operations within the establishment
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers
• 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 restaurant industry trends
• Demonstrate new cooking techniques or equipment to staff

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

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

An Epic Icon needs an Epic Team!

Based in the Northern Territory, Ayers Rock Resort is the largest integrated resort complex in the southern hemisphere!

Owned by the Indigenous Land Corporation, Voyages Indigenous Tourism Australia provides great experience-based holidays. We have over 5 hotels and 15 dining options that offer our guests a multitude of world class dining options. We offer a unique employment experience for those with a sense of adventure looking to experience the diversity of the outback and the spiritual heart of Australia!

Who are we seeking?

A passionate and Certificate III in Commercial Cookery (or equivalent) qualified individual who is driven and focused with a desire to learn and succeed in a culinary/hospitality career.

You will have at least 2 years post apprenticeship experience working in a kitchen team within large restaurants, events, hotels, or resorts. A la carte and buffet experience will be highly regarded; HACCP training is advantageous.

Full Time Positions Available

Executive Sous Chef ($85,000 - $93,000 per annum) | Head Pastry Chef ($70,000 - $78,000 per annum) | Sous Chef (S65,000 - $70,000 per annum) | Commis Chef ($29.65 per hour) | Demi Chef ($30.96 per hour) | Chef de Partie & Chef de Partie Pastry ($35.15 per hour) | Senior Baker ($35.15 per hour) |Baker ($29.65 per hour) | Cook ($27.50 per hour)

What's in it for you?
So much! You'll get discounted accommodation, competitive pay, resort discounts, delicious on-shift meals, casual multi-hire opportunities, a relocation assistance payment and access to a staff pool, gym and Residents Club. On top of that, our unique induction program includes an Anangu guided tour around Uluru and a cultural dot painting workshop.

We're committed to your growth within our company. To show you we mean it, we provide incentives and bonuses which are up for grabs after you've been with us for a year. These include rental discounts, a $700 vacation bonus and resort vouchers for your workaversary. We're all about high performers, so to help you keep kicking goals, we offer many and varied development opportunities and attendance and performance incentives to our high achieving team members.

This isn't just another job. This is an experience that'll leave you with enough memories to last a lifetime.

A National Criminal History Check is a mandatory step in the recruitment process.

We are hiring!!
One of our clients, SIVOM Pty Ltd T/A Roti Boti Indian Restaurant is looking for an experienced Chef.

Discover Melbourne's premier Indian dining experience at Roti Boti® Indian Restaurant, where a team of devoted chefs invites you on a gastronomic exploration of India's diverse culinary landscape. Their menu features a delightful array of dishes from regions such as Punjab, Hyderabad, Goa, Madras, Lucknow, and Calcutta. Owner and chef Ajab Singh Rawat, known as "Gypsy," has curated a contemporary and serene atmosphere, blending classic Indian textiles and artifacts for a vibrant dining ambiance. Immerse yourself in the authentic flavors of this exceptional cuisine, relishing exotic creations derived from the well-guarded recipes of Roti Boti's kitchens. Your visit promises an unforgettable experience, marked by original tastes and a sensory journey through the rich tapestry of Indian gastronomy. The details for the position are:

Position: Chef
Salary Range: $70k plus superannuation
Location: 513 Hampton Street, Hampton, VIC 3188
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. Expertise and familiarity with the nuances of Indian cuisine.
2. Execution of the entire menu, ensuring the precise preparation of each dish.
3. Innovation in recipe development and collaboration on defining new menu offerings.
4. Keen awareness of customer preferences and staying abreast of culinary trends to tailor dishes to their taste preferences.
5. Strict adherence to cooking instructions and recipes, upholding exceptional standards for all signature dishes.
6. Thorough preparation and arrangement of all necessary ingredients and materials for cooking.
7. Supervision of kitchen staff to ensure adherence to operational standards.
8. Provision of training to kitchen personnel when needed.
9. Management and scheduling of all kitchen staff.
10. Efficient coordination of the kitchen passes using the docket system.
11. Maintenance of a sanitized and well-organized workstation, upholding high levels of hygiene and cleanliness throughout the entire kitchen.

To be considered for this role, your key skills, attributes must include:
1. Relevant qualifications with at least 3 years professional working experience in Indian cooking.
2. Qualification must be Certificate IV or above
3. Ability to focus in a pressured environment and manage the team effectively.
4. Full working rights within Australia are mandatory.

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.

Daydream Island Resort & Living Reef is located in the heart of Queensland’s Whitsunday Islands and the gateway to the World Heritage-listed Great Barrier Reef.?With stunning views out to the impossibly blue waters of the Whitsundays, it is the perfect place to immerse yourself in the natural beauty of the island.
The island is one of the closest Whitsunday islands to the mainland (Airlie Beach) with spectacular 30-minute ferry ride to work each day.

We are seeking a talented Chef de Partie to join our culinary team in creating extraordinary dining experiences. Your creativity, attention to detail, will contribute to the continued success of our hotel's dining establishments. This role is a live on island position (planning to relocate prior to commencement required).

About the role…
Supervision of Kitchen Section
Ensure food safety is adhered to
Cooking a variety of food and menu items in a 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
About you…
Trade certificate in cookery or other suitable culinary qualifications or training
5 years post qualification/training experience in a commercial kitchen environment
2 years Kitchen Supervisor/Section Experience
Superior leadership 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
Annual Remuneration
Hospitality Industry General Award : Level 6 (Chef de Partie): $70564 + Super
Full Time
Rotating Roster
If this sounds like the perfect opportunity, apply now!

We are looking for a full-time Chef at Bang Bang Bar and Food in Woolamai Victoria.

We are looking for an experienced Chef to join our great team. We are looking for an energetic, flexible, and personable Chef with proven experience to join our team.
The ideal candidate will be determined, hardworking, creative, and have excellent communication skills.

Roles & Responsibilities
• Pre-service kitchen preparation
• Preparation of all ingredients
• Full knowledge of and ability to cook all menu items
• Providing suggestions for menu improvement and changes.
• Safe food handling.
• Responsible for ensuring the kitchen is always a clean, safe, and efficient workspace.
• Complete orders / Stocktakes
• Give direction and delegate tasks to any supporting team member
• Assume some responsibility of all kitchen duties, ordering and compliance.
• Consistently prepare high volume of food within a restaurant setting

Skills & Experience
• Cert III and IV in commercial cookery
• At least 2 years experience as a cook.
• Food preparation and presentation experience

Salary is between $70000 and $80000

Please find the job ad on jora.com.au and apply follow the directions on how to apply

Mair and Doveton Pty Ltd is looking for a qualified and experienced Full Time Chef to join our team.
Salary Range - $70,000 to $75,000
Business Location – Ballarat VIC
Responsibilities including and not limited to:
• Preparation and cooking of food in accordance with our menu.
• Ensuring food handling and storage is in accordance with food handling regulations and is of the highest standard.
• Prepare food to meet special dietary requirements.
• Appropriate plating and apportioning of prepared meals and ensuring food presentation meets with the standard.
• Regulate the temperature of stoves and oven to ensure the dishes are cooked at appropriate levels.
• Check food is stored and handled as per food health and hygiene regulations.
• Ensure that your work area, equipment and section are kept clean at all times, in accordance with health and hygiene, and strictly implementing our OH&S policies.
• Help with planning of menu items and estimation of food requirements.
Skills and Qualifications:
• AQF Associate Degree, Certificate III, Certificate IV or Diploma certification in relevant Hospitality qualification.
• Strong knowledge of cooking methods and operating kitchen tools and equipment
• Ability to work full time
• Flexible to work on a rotating roster.
Please include a current resume, current ID and supporting documents to your application. Three current referees would be required. Email your CV to [email protected]

VeiraMal Consulting is seeking an experienced Chef to join our clients' restaurant in Docklands. Our client, VALUE 4 MEMBERS PTY LTD 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 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:

$70,000 + Superannuation

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

About The Client

Mahadev Food Pty Ltd is a traditional Indian restaurant in Hawthorn in Victoria. They are currently looking for an experienced Chef to join their team.



The Role

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

This is a full time role with an annual salary set at A$70000 – A$75000 plus superannuation, depending on experience.


The Responsibilities

Your tasks at the restaurant will consist of:

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




The Requirements:

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

· Strong food knowledge and skills in authentic Indian cuisine
· Relevant qualifications in cookery or hospitality
· Minimum 2 years of experience as a Chef in a similar role
· At least 1 year experience in Indian Street Food Cooking
· Must be able to work with Indian ingredients.
· Passion for great food and presentation
· Understanding of, and commitment to, food safety
· Experience in kitchen operations and in managing a team
· Experience in training kitchen staff
· Ability to work well under pressure
· Goods ordering and menu costing
· Stock control and wastage minimization
· Able to work to a flexible roster includes weekends

This substantial WA business which has been operating successfully in Kalgoorlie and around the state of WA since 1962 is looking for a Sous Chef to

• Assist with the preparation and design of all food and drinks menus
• Producing high quality plates both design and taste wise
• Ensuring that the kitchen operates in a timely way that meets our quality standards

Job brief

We are looking for a professional Sous Chef to be the second in command in our kitchen at our modern Katherine Station restaurant in our hotels restaurant in Kalgoorlie, following our Executive Chef’s specifications and guidelines.

The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. We employ chefs and sous chefs in 6 restaurants around WA and there are plenty of opportunity for people to progress within the company moving forwards and we like to promote from within so we are always looking for good people.

Responsibilities

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Requirements and skills

• 2+ years of experience as a Sous Chef
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS degree in Culinary science or related certificate would be a plus

Job Type: Full-time

Salary: $70K
Schedule:
• 8 hour shift

Application Deadline: 21/11/2022
Expected Start Date: 10/12/2022

Chef and cook- multiple positions as new cafe is opening.
Experienced
Am work as will be breakfast trade

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.

Starting off as a Bank in 1910, the original home of Matsos has undergone many changes before it became a brewery. In the 2000s Matsos started brewing out of a tiny 200L kit in Broome, becoming the most remote brewery in Australia. The remoteness and the heat of Broome forced the hands of the owners to get creative about refreshment. Out of that, Australia's Original alcoholic Ginger Beer was created followed quickly by a delicious mango beer. Matsos is now spreading its creative and refreshment wings to bring its fruit-forward beers and mixed drinks to the Sunshine Coast. Currently undergoing renovations of the historic Joe's Water Hole (Built in 1926), Matsos is shaping up its new home ready to enjoy the Queensland sun and heat in the hinterland town of Eumundi. Live music, great food, refreshing drinks from the brewery and a great family-friendly outdoor area are all on offer for the new and exciting Matsos Sunshine Coast.


We are looking for suitably qualified, motivated and talented Chef to join our kitchen crew, which will produce high-quality modern Australian food influenced by both of our Matsos homes (Broome and Sunshine Coast) where there is a rich culture and access to great produce which inform our food and set in a casual and fun setting. As a Chef you must be able to demonstrate, through your workday a consistent passion to do the job right, a love of food, and enjoy a fast-paced kitchen. As the Chef de Partie you will be responsible for the day-to-day kitchen operation, managing and monitoring your team, and providing assistance and guidance to your team. This role will be hands on and the expectation will be to teach and lead by example. Ordering, labour control, cost of goods control, managing workflow and maintaining fantastic and presentation of all food served to our customers.


Preferred Skills / Experience:

• Experienced in assisting with running a kitchen.

• Good Back of house knowledge with cost and labour control

• Experienced in fast service.

• Proven background in similar-style food venues

• Ability to think creatively.

• Excellent trainer

• Works well within a structured team environment.

• Able to understand direction and work unsupervised.

• Understanding of Asian & Western cooking styles and methods

• Motivated, passionate and willing to learn new skills.

• Excellent hygiene skills and knowledge of all safe food handling procedures



The Venue:

• Matso’s Brewery Sunshine Coast

• Located in Eumundi

• Operational micro-brewery with full time brewer on site

• All day dining, 7 days a week

• Maximum capacity of 500 people

So, why choose us? Good Drinks Australia is an ever-growing organisation looking for dynamic team players to help us keep up the pace. We are a relaxed, friendly team, we offer a competitive salary and we always reward hard work and success!

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



About the role, what are we looking for?

• A career professional with experience in hospitality, 2 years as a Chef de Partie will set you apart

• A leader that can train and motivate a kitchen team

• A friendly, enthusiastic, positive can-do attitude

• Team player • Creative flair and excellent presentation skills

• A chef that can ensure that standard recipes are followed to ensure the consistency of our menu

• Someone that wants to be Involved in menu planning design and costings

• A professional that manage relationships with our suppliers and our loyal customers ensuring the highest levels of customer service About you, what will you bring to the table?

• You are passionate about food and happy to explore new ideas

• You are confident and have good customer service skills

• Worked in a similar role or at a minimum worked as a cook and wish to make the next step

• Works well unsupervised and uses initiative to problem solve and meet customer expectations

• Able to supervise junior staff

• Trade qualified would be advantageous

• An understanding of Queensland’s catering and events industry

• You love working in a friendly team environment

• You have excellent communication skills – both written and verbal

• You will have a willingness to multitask

• You have an eye for detail and an appreciation of great food and wine

• You are hardworking and have a positive, enthusiastic attitude

• Knowledgeable about food allergies and allergens

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