Efficient Recruitment Pty Ltd Flag of India in Digger Rest is looking for an enthusiastic, creative and fully qualified chef to assist in running our kitchen in Digger Rest. Benefits Competitive salary  Opportunities for career growth and professional development. A supportive and inclusive work environment. Free or discounted staff meals during shifts. Task & Responsibilities Performing weekly stock checks and inventory Preparing and cooking menu items including entrees and mains Preparing and cutting the vegetables and meet prior to the opening hours Ordering, receiving, and storing stock deliveries as per food safety guidelines Ensuring the usage of Ovens, Grills, flat top grills, Tandoors, and other cooking equipment following kitchen’s standard cooking procedures Complying with Health & safety regulations to ensure a safe workplace and maintain hygiene in the kitchen Generating employee schedules, work assignments and determining appropriate compensation rates Supervising and assigning duties to the staff and giving necessary directions with regards to the food preparation including training new staff Planning menus and estimating the costs of required supplies and ingredients Creating new flavourful dishes with new cooking techniques from time to time Qualification & Experience Formal Qualification (Minimum Certificate IV AQF or minimum 3 years’ Experience) Relevant experience as a chef for 2 years at least. Display creativity and passion for food and be able to ensure consistency in presentation and quality of food The ability to work under pressure• Adherence to OH&S and Food Safety regulations Personal presentation and kitchen cleanliness standards About Company Our bold, delicious and fresh Curries are the talk of Sunbury. Customers come often to indulge in our menu made up of classic Indian cuisine. With varying degrees of spiciness, and an array of flavors and varieties, our Curries give you everything you want in Indian fare, and more. The Kashmiri curry, with coconut and nuts, offers a buttery, mild variation to this classic sauce and is delicious with lamb. The vindaloo, everyone's favorite spicy sauce, is only for true spice aficionados. Flag of India offers excellent value packs for large groups, too. Vegetarians will love our menu of specialties, and our paneer dishes are a customer favorite. Salary: $73150-75000 Job Publish: 21-10-2024 Job Expire: 20-11-2024 Please click to View more detail / apply .

Executive Chef
The Bellarine Mornington Peninsula
Generous Salary
State of the Art Facilities
Work-Life-Balance
As the Executive Chef you will be the complete creative force behind all menu planning and kitchen operations. This is a very unique position. One that could be the career building role that you are aspiring for. The business is growing and there are new developments in place. You will be responsible for running the existing restaurant, cafe, functions and events then working on a whole new venue that will compliment the original.
Key Responsibilities:

Lead and manage all aspects of kitchen operations, including menu design, food preparation, and presentation.
Develop and execute new dishes and seasonal menus that align with the business brand and vision.
Lead, mentor and train a strong team for the existing site and the new venture.
Work with
... Click here to view more detail / apply for Executive Chef

We’re Looking for a Talented Chef to Join The Delatite Hotel Mansfield!

Position: Chef
Company: The Delatite Hotel
Location: 95-97 High St, Mansfield, VIC 3722
Salary: $74,000 + Superannuation

About Us:
Nestled in the picturesque town of Mansfield, The Delatite Hotel is a landmark venue known for its warm hospitality, rich history, and commitment to providing exceptional dining experiences. Whether it’s a cozy meal by the fireplace in winter or a lively gathering in our beer garden during summer, we’re all about great food and a welcoming atmosphere. With a focus on locally sourced ingredients and a menu that balances modern cuisine with classic pub fare, The Delatite Hotel has become a beloved destination for locals and visitors alike. As our hotel continues to grow, we are looking for a passionate Chef to join our dedicated kitchen team.

About the Role:
We are seeking an experienced and creative Chef to lead our kitchen, take charge of menu development, and deliver high-quality dishes that reflect our commitment to excellence. This is an exciting opportunity for a culinary professional who thrives in a dynamic kitchen environment and has a passion for crafting delicious, seasonal dishes. If you love working with fresh ingredients, creating memorable dining experiences, and leading a talented kitchen team, we want to hear from you!

Your Key Responsibilities Will Include:
1. Menu Creation: Design and develop seasonal menus, incorporating local ingredients and offering a mix of classic pub favorites and modern dishes that cater to our diverse clientele.
2. Culinary Execution: Prepare, cook, and present high-quality meals with attention to detail, ensuring consistency in flavor, presentation, and portion control.
3. Kitchen Management: Oversee daily kitchen operations, including ordering supplies, managing inventory, and maintaining a clean, organized workspace.
4. Team Leadership: Lead and inspire kitchen staff, providing guidance and training to ensure efficient and effective kitchen operations.
5. Quality Assurance: Ensure all dishes meet the hotel’s high standards of taste and presentation, maintaining food quality and safety standards at all times.
6. Cost Control: Monitor food costs, manage portion sizes, and minimize waste to maximize profitability without compromising quality.
7. Customer Engagement: Work closely with front-of-house staff to respond to customer preferences and dietary requirements, ensuring an exceptional dining experience for every guest.

What We’re Looking For:
1. Qualifications: Certificate IV in Commercial Cookery or equivalent.
2. Experience: Minimum of 2 years of full-time experience as a Chef, preferably in a pub or restaurant environment.
3. Skills: Expertise in a wide range of cooking techniques, with a focus on creating dishes that are both innovative and comforting. Strong leadership and kitchen management skills.
4. Work Rights: Must have full working rights in Australia.
5. Attributes: Creative, detail-oriented, and passionate about food. A team player who can work efficiently in a fast-paced environment.

Why Work at The Delatite Hotel?
At The Delatite Hotel, we’re more than just a restaurant—we’re a community hub, offering great food, local hospitality, and a relaxed atmosphere. As part of our team, you’ll have the opportunity to work with fresh, local ingredients, develop your culinary skills, and be a part of a growing business with a strong connection to the Mansfield community. We offer a competitive salary, opportunities for career development, and a supportive, friendly work environment.

Ready to Lead Our Kitchen?
If you’re an experienced Chef with a passion for creating unforgettable dining experiences, we’d love to hear from you! Apply now by submitting your resume outlining your experience and why you’d be a great fit for The Delatite Hotel. Let’s create something special together!

About The Client

Tulsi Indian Restaurant in Somerville, VIC is a popular traditional Indian restaurant and are currently looking for an experienced Chef to join their expanding team.



The Role

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



This is a full time role with an annual salary set between $74,000 to $76,000 plus superannuation.







The Responsibilities



Your tasks at the restaurant will consist of:



Manage and supervise culinary staff including cooks and food preparation workers.

Inspect the levels of ingredients, raw food supplies and other raw materials and ensure optimum stock levels

Give orders for required supplies and making necessary requisitions for the required stock, frozen food items, beverages and other raw materials

Inspect the received products for their quality, quantity and other attributes

Schedule food production and managing schedule of operations through optimum use of resources and materials

Assist kitchen staff in overall kitchen operations to ensure timely services

Observe methods of food preparation being used by the food preparation team to ensure consistency

Designate and assign duties based on personal capacity and capabilities, with respect to preparation of ingredients, cooking and delivery of food items

Inspect and make use of various cooking appliances for completion of orders, inspecting the appliances for cleanliness, functionality and usability

Perform other inventory duties, performing stock rotation

Working with the management and showing active participation in assigning prices to various menu items, based on factors such as cost of labour, ingredients and other overhead costs

Guiding and mentoring the employees, identifying and providing solutions for any potential issues and worker grievances

Consistently ensure high levels of cleanliness, organization, storage and sanitation

Ensuring that kitchen workers maintain personal hygiene and follow the cleanliness and sanitation standards

Ensure food items being prepared are prepared within the established food preparation, portion control and pricing policies.

Manage relationships with distributors and resolve issues with vendors promptly.

Follow the budget established by the restaurant manager.

Ensure safety and sanitation practices in the kitchen.

Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion.









The Requirements:



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



Strong food knowledge and skills in authentic Indian cuisine

Relevant qualifications in cookery or hospitality

Minimum 2 years of experience as a Chef in a similar role

Minimum 2 years of experience in tandoori cooking is essential

Able to prepare Indian sauces and Tandoori rub mix from scratch

Must be able to work with proteins like beef, lamb and seafood

Passion for great food and presentation

Understanding of, and commitment to, food safety

Experience in kitchen operations and in managing a team

Experience in training kitchen staff

Ability to work well under pressure

Goods ordering and menu costing

Stock control and wastage minimization

Able to work to a flexible roster includes weekends

Our esteemed client, D'Tandoor Restaurant, located at Hawthorn, Victoria, is seeking a full-time Chef to join their team. D'Tandoor Restaurant is a reputable dining venue known for its authentic Indian cuisine, offering a rich menu that celebrates traditional flavours with a modern touch. Guided by the values of delivering a friendly and professional experience, the team is committed to bringing customers’ visions to life and creating memorable dining experiences. The Chef will be responsible for planning and overseeing the preparation and cooking of food, ensuring the highest standards of quality and taste are maintained in both dining and catering services.

The annual salary for this job is $72,000 – $76,000 plus superannuation.

Responsibilities:

• Plan menus, estimate food and labour costs, and procure necessary food supplies.

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

• Collaborate with Managers, Dietitians, and kitchen and waiting staff to address food preparation concerns.

• Demonstrate cooking techniques and guide culinary procedures.

• Prepare and cook a variety of dishes, with a focus on authentic Indian cuisine.

• Ensure compliance with and enforce hygiene and safety regulations.

• May be involved in the selection and training of kitchen staff.

• May handle the freezing and preservation of food items.

• Develop and introduce new menu items to reflect seasonal ingredients and customer preferences.

• Maintain inventory levels, ensuring fresh and high-quality ingredients are always available.

• Supervise and manage kitchen staff to ensure smooth and efficient kitchen operations.

Qualifications:

• Must have at least two (2) years of relevant work experience.

• Should hold a Diploma in Hospitality Management and Certificate IV in Commercial Cookery.

• Demonstrate a passion for great food and presentation.

• Must have a strong understanding of traditional Indian cooking techniques, including tandoori methods.

• Possess strong knowledge of safe food handling practices and hygiene standards.

• Should have the ability to understand and cater to customer preferences.

• Can prepare dishes quickly and efficiently, especially during busy hours.

Restaurant: Thai Budda

Fulltime position for multiple Asian chefs/ cooks

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

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

Desirable: cooking qualification and functional english.

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

Title: Chef
Occupation: Chef
Salary: $73,150.00 – $80,000 plus super
Hours: Full time

Trading Name: HD Richmond PTY LTD
Employer: Hunky Dory Richmond
Location: 135 Swan Street, Richmond VIC 3121

Experience Required: min 2 years in a relevant role

Visa Sponsorship: Nomination for temporary work visa and/or Permanent Residency will be considered for eligible candidates.

Chef
Some of the duties you will be required to perform include:
• preparing and cooking food and ordering food supplies
• planning menus and estimating food and labour costs
• monitoring the quality of dishes at all stages of preparation and presentation
• discussing food preparation issues with Managers and Front of House staff
• explaining and enforcing hygiene regulations
• assisting with the training of staff

PLEASE NOTE: Only successful candidates will receive a reply. Applicants who contact the employer directly or submit applications outside of this online portal will not be considered.

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Position: Chef

Lazy Moe's [Mildura]
Salary $74,000 - 80,000 plus superannuation
Full-time position

Lazy Moe’s Mildura seeks an experienced Chef to work on a rotating basis within a fast-paced environment. Our team is an established one; we value our staff just as much as our loyal customers and offer a great work environment.

Summary of Position:
Organise and control the operations of the kitchen to ensure a memorable dining experience for our patrons. Duties in brief include:

planning menus, estimating food and labour costs, and ordering food supplies
be responsible for quality control and tasting the dishes; making sure they are at the right standard and are presented correctly before they go out to the customer
discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
demonstrating techniques and advising on cooking procedures
preparing and cooking food
explaining and enforcing hygiene regulations
may select and train staff
may freeze and preserve foods
create a vision for the cuisine, inspire the team and delegate tasks effectively
recruit, motivate and manage staff
oversee the day-to-day running of the kitchen, order food and undertake the kitchen inventory (this potentially includes budgeting)
oversee hygiene and cleanliness in the kitchen
prepare and plate dishes and have an input into menu design.


To be successful in the role, you will need to have:

Appropriate qualifications such as AQF Associate Degree, Advanced Diploma or
Diploma [ANZSCO Skill Level 2] at a minimum
A minimum of at least 2-years formal experience may substitute for the formal qualifications listed above.
Prior experience working in a fast-paced environment


A positive attitude with a strong work ethic and good communication skills Ability to work well within a team environment and under pressure Be available to work days, nights and weekends and have your own reliable transport.

An ability and desire to work morning, late evening and weekend shifts Innovative and organise.

To be eligible to apply for this position you must have an appropriate Australian work visa. This position is for immediate start for the successful applicant.

Lakkis Brothers (Sunshine) Unit Trust, established in 2015, is proud to operate the esteemed dining establishment known as Café Adamo-Sunshine. Situated at Sunshine Hospital, 176 Furlong Road, St Albans, VIC 3021, Café Adamo-Sunshine has become a renowned destination for culinary excellence, offering exceptional dining experiences that delight our patrons.

We are currently seeking dynamic and experienced chef to join our highly esteemed team at Café Adamo-Sunshine. This is a unique opportunity for culinary professionals who are passionate about creating innovative dishes and contributing to a restaurant that values quality and creativity.

Responsibilities:
• Explaining, implementing, and enforcing hygiene regulations and proper cleaning processes
• Demonstrate various cooking methods and techniques, providing culinary guidance to staff
• Demonstrating various cooking methods and techniques and provide culinary guidance.
• Adapt food preparation to accommodate special dietary requirements, including low-fat, low-sugar, allergy-free, gluten-free, and dairy-free options, as well as meals for patients with specific conditions like dysphagia or dental issues, ensuring texture-modified or pureed meals.
• Overseeing kitchen staff, including cooks, and ensuring smooth operations
• Preparing and cooking food using different cooking methods and techniques
• Collaborating with Managers, Dietitians, and both kitchen and waiting staff to address food preparation concerns and resolve related matters
• Monitoring the quality of dishes throughout every stage of food preparation and presentation process
• Planning menus, calculating food and labour expenses, and managing food supply orders
• Recruiting and training kitchen personnel to maintain high standards
• Preserve food quality by storing items in temperature-controlled facilities, including freezing and preserving foods as necessary

Requirements:
• Possess relevant qualifications in chef.
• Have a minimum of 3 years of post-apprenticeship experience in a similar role.
• Demonstrate a customer-service orientation, along with a positive attitude and strong work ethic.

Benefits:
Successful candidates can expect a competitive remuneration package of AU$75,000 per annum, plus superannuation, for a full-time permanent position spanning 38 hours per week.

COVID-19 Considerations:
We strictly adhere to current COVID-19 precautionary measures to ensure the safety of our staff and customers.

How to Apply:
If you're enthusiastic about this opportunity, kindly click the "Apply Now" link below to submit your Resume and Cover Letter. Alternatively, you may email your updated resume and cover letter to [email protected]

On behalf of our client (ibis Style), we are advertising.
ibis Styles Mount Isa is located in the heart of Mount Isa, just a short walk from the main shopping area. Offering views of the city and the spectacular Mount Isa Mines, ibis Styles Mount Isa features 57 rooms, an outdoor swimming pool, a restaurant and bar and paid secured off street parking as well as free unsecured parking. The major Mount Isa tourist attraction, the "Outback At Isa" Discovery Centre, is also situated nearby.

Currently, ibis Styles Mount Isa is looking for Chef de Partie to join the team, The role is responsible for assisting the Head Chef with operation of the kitchen; ensuring that food standards, preparation, ordering, presentation and cooking techniques are carried out according to established recipes and standards.

Primary Responsibilities
• Supervision of kitchen in the absence of the Head Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Lead team members by setting a positive example.
• Assist Head Chef in planning and creating menus and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Works with and co-ordinates the work of apprentices in the preparation and production of food as required.
• Prepares and ensures availability of mis en place as required.
• Keep all working areas clean and tidy.
• Ensure all equipment is maintained, serviced and cleaned.
• Assist with preparation of rosters, ensuring that suitable and cost effective employee levels are maintained at all times. Rosters to be authorised by appropriate department head.
• Report any problems to the Head Chef.

EXPERIENCE:
- Must have at least 2 years related working experience
- Ability to cook a broad range of food items and willing to provide their input and own flair into the creation and development of the menu and venue.
- Experience in supervising and training cooks and kitchen staff
- Certificate in cookery is referred

Salary: $73,150 to $80,000 per annum.
Work type: Full Time
Work location: Mount Isa City 4825

The Ophir Hotel is a family run pub focused on good service and great food in a welcoming environment.

The fantastic service and cosy nature of the hotel help create a unique and family-friendly atmosphere.

We are looking for chefs to join our team.

Working closely with the Head Chef, you will:

Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales;
Study each recipe and gather all necessary ingredients;
Cook food in a timely manner;
Delegate tasks to kitchen staff;
Inform wait staff about daily specials;
Ensure appealing plate presentation;
Supervise cooks and assist as needed;
Slightly modify recipes to meet customers' needs and requests (e.g. reduce salt, remove dairy);
Monitor food stock and place orders;
Check freshness of food and discard out-of-date items;
Experiment with recipes and suggest new ingredients;
Ensure compliance with all health and safety regulations within the kitchen area.

About you

Minimum 2 years’ experience in a similar role.
Experienced leading a busy kitchen team.
A collaborative approach with management.
A keen eye for the detail.
Excellent communicator.
Great time management.
Innovate and flexible.

What we offer

This role is integral for our venue and has the potential to lead to further career growth with one of Australia's most energetic regional hospitality groups.

We offer a competitive salary package of $70,000 - $75,000 plus superannuation.

Are you looking for a unique opportunity to join us and continue to build your career within hospitality?

The Australian Hotel is the local destination for Young residents since it was first established in 1861.

??The fantastic service and cosy nature of the hotel help create a unique and welcoming atmosphere.

?We are looking for qualified Chef to join our team

Working with the Head Chef you will:

Assist with the day-to-day operations of running a quality kitchen including:

Cooking quality and consistent meals
High levels of hygiene and cleanliness
Manage food quality, portion control and presentation
Input for menu updates and specials board meals
Must be able to work nights and weekends

About you

Minimum 2 years’ experience in a similar role
Experienced working with a busy kitchen team
Collaborative approach
A keen eye for the detail
Excellent communicator
Great time management
Innovate and flexible
Career growth within a large Hospitality Group

You will receive a competitive salary of $70,000 to 75,000 (plus superannuation).

Are you looking for a unique opportunity to join us and continue to build your career within hospitality?

KK CATERING PTY LTD T/A CURRY TREASURE INDIAN RESTAURANT Indian Chef required. CURRY TREASURE INDIAN RESTAURANT is currently seeking 2 Chefs for a full-time contract with a possible extension to permanent role. 2 Positions:  Chef (Indian)  Salary:  $75,000.00 plus Super Hours:  38 hours Mode:  Full time Location:  82 Station St, Sandringham Victoria 3191 Experience required:  Minimum 1 year plus in the nominated role. The ideal candidates will be expected to perform the following duties that include but are not limited to: Experience & Qualification · Demonstrates superior recipe knowledge on all items on the menu. · Plan and organise the preparation and cooking of food in the establishments. · Ensures food standards, preparation, presentation, and cooking techniques are established and monitored. · Monitoring quality of dishes at all stages of preparation and presentation and demonstrate professional culinary techniques. · Excellent in estimation of food and labour costs and ordering related supplies. · Always minimises wastage while ensuring food revenues are maximized. · Cleans and sanitises all cooking equipment for next use. · Maintain a harmonious working environment with other team members and colleagues. · Completes daily, weekly, and monthly reporting tasks in a timely and accurate manner. · Researches and recommends changes to improve the overall efficiency of the kitchen. · Assesses the quality of products and the services being delivered by the kitchen. · Reports maintenance issues as they arise and ensure equipment is safe to operate. · Coordinates daily food requirements considering delivery times, shelf life and storage capabilities. · Maintains a thorough knowledge of CURRY TREASURE INDIAN RESTAURANT's menu and a thorough understanding of non-food and beverage products. · Completes kitchen opening and closing procedures. · Be able to manage and lead the kitchen. · Complies with all the established operational policies and procedures. · Maintains a clean, safe, and hygienic working environment while displaying full knowledge of working OH&S guidelines. · Aware and adhere to all procedures, including security, fire and the Workplace Health and Safety Act. A minimum of 1 year of experience in a similar role and a formal qualification within the industry are required for the position. Email your resume. Job Type: Full-time Pay: $75,000.00 per year Schedule: 8 hour shift Experience: Kitchen: 1 years (Preferred) Work Authorisation: Australia (Preferred) Work Location: In person (Sandringham, Victoria 3191)   Benefits . Task & Responsibilities . Qualification & Experience . About Company . Salary: $75000-75000 Job Publish: 22-10-2024 Job Expire: 21-11-2024 Please click to View more detail / apply .

Cook / Chef - VICTORIA

Love your local? We’d love to chat

Salary between $64,669 - $74,294

Growing business with career progression opportunities
Career and training opportunities - your development is important to us
Amazing perks - check out our full benefits at the bottom of this ad

Sound good? Read on.

This is a brilliant opportunity to become a Cook / Chef at an ALH venue in VICTORIA.

What you’ll do:

Assist the senior chefs in preparing a variety of meals according to menu and orders
Work efficiently to ensure timely delivery of dishes to guests.
Comply with safety and health policies, procedure and role responsibilities as defined in the Safety and Health Responsibilities and Accountabilities procedure
Setup and cleaning of kitchen

What you’ll need:

Experience working in a hands-on, team focused bistro style kitchen
Knowledge of cooking practices as they apply to the relevant venue's menu
An uncompromising attitude towards high food quality, presentation and safety
Strong communication and organisation skills
Trade cooking qualifications are essential
Flexible availability

The perks are good too!

An exclusive discount card for our ALH pubs, BWS, Dan Murphy’s, Woolworths, Big W and other Endeavour Group brands * Endeavour Wellbeing Support Program * Paid parental leave for permanent team members * Annual Share Purchase Plan for eligible team members * Awards Nights * Service Recognition Program * Grow your career within ALH and the wider Endeavour Group network!

If this gig excites you - and you’re close-enough on the requirements - go on, throw your hat in the ring!

We are together creators
We’re big, but part of something much bigger. ALH is in good company, sitting alongside the likes of Dan Murphy’s, BWS, Pinnacle Drinks within the Endeavour Group. Together we create the moments that bring millions of people together. And together we have more fun, create more opportunities, and score a lot more goals. We’re serious about having a good time - creating a safe, inclusive and fun place to rock up to. We’re all about creating a more sociable future, together - for our customers and each other.

#WeAreTogetherCreators #ComeAsYouAre #DreamBig #FeelTheEnergy #LeaveYourMark #ALH #EndeavourGroup

Our Talent Acquisition Team and Hiring Leaders kindly request no unsolicited resumes or approaches from Recruitment Agencies. Endeavour Group is not responsible for any fees related to unsolicited resumes.

On behalf of our client, we are advertising. Duchess Out Pty Ltd are looking for few positions of qualified Head Chef/ chefs to join their team in Northam WA

Tasks & Duties:

You will be leading the kitchen with the guidance of the management team of the restaurant. You will supervise and guide other chefs, sous chefs and cooks, and enforce any requirements and guidelines according to relevant standards. You will be a creative professional who is willing to participate in
creating seasonal menus and food.

Job duties / Responsibilities:
- Knowledge of all standard procedures and policies pertaining to food
- Maintaining hygiene and the highest food quality standards according to the regulations
- Responsible for all kitchen equipment, ensuring they are well maintained and reporting any
malfunctioning
- Supervising junior chef
- Responsible for menu planning
- Estimating the daily production and ensuring sufficient inventory in stock
- Giving guidance on cooking procedures
- Plan and prepare food such as handmade original pizza dough, cooking woodfire pizza and
Italian style tapas small plates.
- Ensuring effective communication between chefs, management team and waiting staff, and
maintaining a safe and friendly working environment
- Any other reasonable duties as assigned by management

Skills & Experience Required:
- Minimum two years’ experience in a similar role
- Certificate III Commercial Cookery preferred
- Excellent interpersonal skills
- The desire for personal growth and professional development

Salary from from $ 73,150 -$85,000+super

Please Note: We would like to take this opportunity to thank all applicants for their interest. Only those considered for an interview will be contacted directly.

About Us
Pasta Buoy is your local Italian eatery in Huskisson, specializing in homemade pasta and delightful sugo. With a focus on fresh ingredients and authentic flavors, we aim to provide a memorable dining experience in a welcoming atmosphere.

The Role
Pasta Buoy looking for a Chef that will oversee maintenance and supervision in the kitchen operation of the restaurant.

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

Skills and Qualifications
• AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2).
• 3 years of work experience in a similar restaurant.
• Ability to handle busy service and ensure quality of food is maintained. Work in a fast-paced environment.
• Hardworking, positive attitude.
• Ability to work within a team and independently. Be available for weekdays, weekends, and nights.
• Australian citizens and permanent residents encouraged to apply.
Summary of role requirements:
• Flexible hours available
• 2-3 years of relevant work experience required for this role
• Working rights required for this role
• Expected salary: $70,000 - $75,000 per year

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

Above award rates
Highly rewarding Chef Manager position within the Aged Care sector
Work with a highly supportive, inclusive, and friendly team

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
A unique opportunity to work a predominately 9:00am to 5:30pm schedule as a Chef Manager. This role reports directly to Operations Managers and ensures the smooth running of the kitchen on a day-to-day basis.
Duties

Preparation and cooking of meals as per the set menu
Ensure meals are of high quality with excellent presentation
Communicating with Site Manager and Facility staff
Provide supervision and direction to Kitchen Staff

... Click here to view more detail / apply for Chef Manager ? Aged Care

Based in Port Campbell

The holiday seaside town of Port Campbell is located on the scenic Great Ocean Road. A colorful and lively seaside village, Port Campbell is home to restaurants and cafes with views of the beach and plenty of vibrant shops and galleries to explore.

One block from the Bay, the Port Campbell Hotel is a family-owned contemporary Australian pub located in the heart of Port Campbell. With an inviting beer garden and serving only the highest quality of food the Port Campbell Hotel provides a family friendly environment where customer service is their number one priority.

Offering Modern Australian cuisine, the Hotel offers alfresco/outdoor dining, private dining areas and is a popular choice for functions. The Hotel also offers entertainment and live music, enjoyed widely by locals and tourists.

The Role

We are now seeking an experienced Sous Chef to join our team.
If you are looking for a great opportunity in a terrific location this may be the role for you. Working in a well-established kitchen, planning, preparing, and serving Modern Australian cuisine, you can feel proud of your cooking as part of this cohesive team.

The ideal candidate will present with:

Relevant qualifications no less than a Diploma level, plus at least 3 years full time employment or no less than three years’ experience in a similar role, in lieu of a formal qualification.
Ability and experience working autonomously in a fast-paced commercial kitchen with a talented kitchen staff.
Ability to deliver high quality cuisine.
Experience planning menus and specials.
Flexibility to work split shifts, including evenings and weekends.
If you are looking for a great opportunity in a terrific location this may be the role for you.

Only suitable Applicants will be contacted for an interview.

Job Type: Full-time

Ability to Commute:
PORT CAMPBELL, VIC 3269 (Required)

Ability to Relocate:

PORT CAMPBELL, VIC 3269: Relocate before starting work (Preferred)
Work Location: In person

We are looking for an experienced and passionate  Full Time Head Chef to join the PLG team at Mordy HQ in Mordialloc . Youll lead a talented team, and set the kitchen standard for our venue. If you thrive in a fast-paced environment we want to hear from you!
Pegasus Leisure Group (PLG) operating as part of The Melbourne Racing Club (MRC) is proud to be recognised as a , & Winner of The Australian Business Awards for Employer of Choice.
What will my duties include?
- Prepare, cook and serve food ensuring a high level of quality and presentation at all times. - Develop menus, specials and functions. - Manage food purchases, menu costings and monthly stocktakes. - Oversee the appropriate receiving, storage, and rotation of food. - Food safety auditing compliance including food safety logbook, temperature checks and all other regulatory requirements.
What we are
... Click here to view more detail / apply for Head Chef | Mordialloc

Above award rates
Highly rewarding Chef Manager position within the Aged Care sector
Work with a highly supportive, inclusive, and friendly team

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
A unique opportunity to work a predominately 9:00am to 5:30pm schedule as a Chef Manager. This role reports directly to Operations Managers and ensures the smooth running of the kitchen on a day-to-day basis.
Duties

Preparation and cooking of meals as per the set menu
Ensure meals are of high quality with excellent presentation
Communicating with Site Manager and Facility staff
Provide supervision and direction to Kitchen Staff

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

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

Additional Responsibilities:
• Innovation: Stay abreast of culinary trends and techniques to continually elevate our dining experience.
• Customer Engagement: Occasionally interact with guests to receive feedback and create a memorable dining experience.
• Inventory Management: Oversee inventory levels and manage supplier relationships to ensure the kitchen is well-stocked and operational efficiencies are maintained.
• Sustainability Practices: 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.

Requirements:
• Experience: Minimum of 2 years in a professional cooking environment.
• Qualifications: AQF Associate Degree, Advanced Diploma, or Diploma in a relevant field.

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.

About The Client

Shahi Sweets and Dhaba located in Epping, Victoria is a modern Indian restaurant offering a wide variety of Indian cuisine food including curries, biryanis and desserts, among others.

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 for a full time role with an annual salary set at $73,150 plus superannuation.





The Responsibilities

Your tasks at the restaurant will consist of:

Preparing and cooking dishes and traditional sweets that our customers order

Assist in the preparation of rosters, menu planning and standard operating procedures

Undertake and supervise daily food preparation in anticipation and response of service requirement.

Ordering food supplies from suppliers

Monitor costs with special regard to portion control, waste minimisation and stock control

Carrying out quality checks on food supplies to ensure quality and freshness

Explaining and enforcing hygiene regulations, safe work practice and having knowledge of allergy restricted food

Assist in ensuring that all the dishes are cooked according to specification

Discussing food preparation issues with Managers and Restaurant staff

Use various skills and techniques in cooking the dishes that the restaurant serves

Maintaining safety and hygiene standards in the kitchen at all times

Recruitment and training of kitchen staff







The Requirements:

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

Strong food knowledge and skills in vegetarian Indian cuisine and cooking

Relevant qualifications in cookery or hospitality

Minimum 2 years of experience as a Chef in a similar role

Minimum 2 years of experience in preparing Indian sauces and curry pastes from scratch

Experience and knowledge in vegetarian and vegan dishes is essential

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

About The Client


Dhaba 517 is a highly reviewed traditional Indian restaurant in Elsternwick in VIC. They are currently looking for an experienced Curry Chef to join their expanding team.









The Role



You will have the opportunity to work in a truly dynamic team and you will have the chance to display your creativity in the dishes that you create.



This is a full time role with an annual salary set between $75,000 to $80,000 plus superannuation.







The Responsibilities



Your tasks at the restaurant will consist of:



Instruct cooks and other food preparation staff in the preparation, cooking, garnishing and presentation of food.

Inspect supplies, equipment and work areas to ensure established standards

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

Determine how food should be presented and create decorative food displays

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

Demonstrate new cooking techniques and equipment to staff and advice on cooking procedures

Cooking food by range of methods

Coordinate planning, budgeting and purchasing for all the food operations

Preparing food with knowledge of nutrition values of commodities and the effects of cooking on nutritional value of food

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

Check the quality of and quantity of received products

Give orders for required supplies and making necessary requisitions for the required stock, frozen food items, beverages and other raw materials

Selecting staff, planning staff roasters, supervising activities of cooks and assistants

Maintaing occupation health safety procedures etc

Monitor sanitation practices to ensure that employees follow standards and regulations

Following procedures in relation to food handling, personal and general hygiene and hygiene control in the hospitality industry





The Requirements:



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



Strong food knowledge and skills in authentic Indian cuisine

Strong sense regarding Indian spices and combinations

Relevant qualifications in cookery or hospitality

Minimum 1.5- 2 years of experience in making wide varieties of Indian curries

Able to prepare Indian sauces and Tandoori rub mix from scratch

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 and during busy time

Goods ordering and menu costing

Stock control and wastage minimization

Able to work to a flexible roster includes weekends

The Client

The Royal Hotel West Wyalong in West Wyalong in NSW is looking for an experienced Chef to join their team. Their in-house restaurant serves up modern Australia cuisine. They are always looking for new and creative ways to excite their customers in terms of food taste, quality and presentation.

The Role

You will have the opportunity to work in a truly dynamic team with the chance to display your creativity in the dishes that you create.

This is for a full time role with an annual salary of $73,500 - $80,000 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 other personnel 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

Minimum 2 years of experience as a Chef in a commercial kitchen

Must know how and have at least 2 years’ experience in grilling over open fire

Experience and knowledge in modern Australian cuisine is essential

At least 2 years’ 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