The Chef de Cuisine - Banquets will oversee the culinary operations for all banquet functions, ensuring exceptional food quality, creativity, and consistency. The role requires leadership in menu design, kitchen management, and a focus on delivering outstanding banquet experiences. As a key member of the culinary team, this position is responsible for managing kitchen staff, maintaining food cost controls, and ensuring compliance with health and safety standards. The role reports directly to the Executive Chef. 

Culinary Leadership:

• Lead and manage all culinary operations for banquets, including food preparation, cooking, and presentation.
• Design and implement creative and innovative banquet menus that reflect seasonal produce and local ingredients.
• Ensure consistent high-quality food standards and presentation for all banquet functions and events.

Kitchen Management:

• Supervise and train kitchen staff, fostering a positive and productive work environment.
• Manage kitchen operations to ensure smooth and efficient service during banquet events.
• Oversee food inventory, ordering, and stock control in line with budgetary guidelines.

Food Safety & Compliance:

• Ensure all kitchen operations comply with food safety and health regulations.
• Maintain strict hygiene, cleanliness, and safety standards in the kitchen.
• Implement and maintain food handling procedures.

Budget & Cost Control:

• Work closely with the Executive Chef to monitor food costs, waste, and portion control.
• Assist with managing kitchen budgets and labor costs, ensuring profitability for banquet operations.
• Ensure timely ordering of ingredients while adhering to cost and quality guidelines.
• Scheduling and managing workforce rostering for banquet kitchen operations. 

Collaboration & Communication:

• Collaborate with the Events sales and Banquet teams to ensure seamless execution of events and customer satisfaction.
• Communicate effectively with the front-of-house team regarding menu items, dietary requirements, and special requests.
• Participate in client meetings to discuss menu ideas and accommodate personalized preferences.

 

We are currently seeking a qualified and experienced Full Time - Chef de Partie to join our Banquets team. As a member of our culinary team, you will support the Chef de Cuisine - Banquets with daily management and food preparation.

Experience in a range of different cooking styles and preparation techniques is essential, as is proven experience in supervision.

The Requirements

The successful candidate will possess

• Previous experience at a similar level in a hotel environment
• Excellent technical skills with experience in running a section
• An energetic and proactive enthusiasm to further develop your culinary expertise
• Meticulous attention to detail in delivering consistently high quality dishes
• Proven leadership skills to engage, motivate, coordinate and inspire a kitchen team
• A team player who easily builds rapport with colleagues and guests alike 
• Experience with working across multiple sections of the kitchen
• Ability to remain calm and professional under pressure in a busy fast-paced environment
• Flexibility to work a variety of shifts including nights, weekends and holiday periods

WA Petroleum Pty Ltd
Trading Name: Shell Kojonup (Hill View Motel)

Address: 47 Albany Hwy, Kojonup WA 6395
Position: Full Time Chef
Salary Range: $72000 TO $82000

Overview:
WA Petroleum Pty Ltd, trading as Shell Kojonup (Hill View Motel), is seeking a highly skilled and motivated Chef to join our dynamic team. The successful candidate will be responsible for overseeing the kitchen operations and ensuring the delivery of high-quality meals in a fast-paced and customer-focused environment. This position offers an excellent opportunity for a passionate individual to contribute to the growth and success of a well-established establishment in the Kojonup region.


Key Responsibilities:
1. Food Preparation and Cooking:
o Prepare and cook a variety of meals to a high standard in accordance with menu specifications.
o Ensure consistency in taste, portion size, and presentation for all dishes.
o Develop and implement daily and weekly menus, accommodating dietary requirements where applicable.
2. Kitchen Management:
o Oversee kitchen staff and assist with training, development, and supervision of junior kitchen team members.
o Maintain high standards of food safety and hygiene, in compliance with Australian health and safety regulations.
o Ensure the kitchen is clean, organized, and operating efficiently at all times.
o Manage stock levels, monitor inventory, and place orders for ingredients as needed.
3. Quality Control:
o Monitor the quality of food preparation and presentation, ensuring consistency and adherence to customer expectations.
o Ensure that food safety and health regulations are strictly followed, including HACCP (Hazard Analysis Critical Control Points) protocols.
4. Customer Service:
o Provide a high level of customer service through the consistent delivery of quality meals and timely service.
o Respond to customer inquiries and special requests regarding dietary preferences or restrictions.
5. Team Collaboration:
o Work closely with front-of-house staff to ensure efficient communication and smooth service delivery.
o Collaborate with management to identify opportunities for menu innovation, cost control, and improvements in service delivery.
6. Administrative Duties:
o Assist in the preparation of rosters and schedules for kitchen staff.
o Maintain records of food orders, inventory, and stock levels, ensuring cost-effectiveness and minimal waste.



REQUIRED SKILLS
• Proven experience as a Chef, with a minimum of 3 years in a commercial kitchen environment.
• Relevant qualifications in commercial cookery (Cert III in Commercial Cookery or equivalent).
• Strong knowledge of food safety standards and kitchen hygiene practices.
• Ability to manage a busy kitchen, multitask, and lead a team effectively.
• High attention to detail and a commitment to delivering high-quality food.
• Excellent communication and interpersonal skills.
• Ability to work flexible hours, including weekends and public holidays, as required.


Please send your CV to [email protected]. We will consider applications with an attached resume sent to our email. Please include the job role title in your email.

CHEF

Kogan People Solutions are working to assist our client who runs a popular and modern café located in a well regarded local private hospital, located in Wantirna. Their menu – great tasting items – freshly made and designed to delight hospital staff, patients and visitors, is the reason this lovely casual comfy café is busy, seven days a week.

Our client is now seeking a new chef to join and lead their happy and productive kitchen team. A top salary negotiable in the range $70k to $80k plus superannuation per annum is on offer and the role is full time and ongoing, requiring shifts across the week and weekend.

Responsibilities of our Chef will include:

• Lead, guide and inspire the kitchen team to deliver the best results.

• Supervise (and participate in) the preparation of all meals.

• Manage kitchen consumables, stock takes, ordering, cost control and budgeting.

• In consultation with the Management team, develop, test, and introduce new menu items.

• Participate in the hiring and training of new kitchen staff.

• Compliance with OH&S and Food Safety standards.

• Work alongside the management team.

About you:

• You have a passion for the hospitality industry and are up to date on techniques and food trends.

• You can demonstrate an uncompromising attitude towards flavour and presentation of the highest quality, whilst aligning and motivating a cohesive and hardworking team environment.

• Are empathetic to those around you and work well under pressure.

• Can communicate effectively with your team and other staff members in the organisation.

To be successfully considered for the role, you:

• Possess excellent relevant post-secondary cookery related qualifications, to at least Diploma level or agreed substitute.

• Have at least 2 or more years professional experience since earning your qualifications.

• Are available across the working week and weekends.

• Offer proven ability to prioritise, set goals and have the determination to achieve them.

• Possess a thorough understanding of food safety and HACCP.

• Understand cost control, time management, prioritization, and cost-efficient procurement practices.

• Have substantial experience working in a similar cuisine and professional environment

• Are an excellent people manager able to get the most out of your team.

• You must have unrestricted Australian working rights to be considered.

Interested?

This is an ideal opportunity for a Chef seeking their next worthy and valuable role. In addition to a top salary of $70k to $80k plus superannuation per annum, there are excellent conditions and first-rate facilities awaiting the successful applicant.

Applications

Please respond to the recruiters through this site, and ensure you attach an updated resume.

Kogan People Solutions are grateful for all applications, but kindly note that they will only respond to shortlisted applicants.

Kogan People Solutions – recruitment excellence

Fowles Winery and Cellar Door is looking for a Chef de Partie to join the kitchen brigade.
Chef de Partie - Fowles Wine, Strathbogie Ranges
• Opportunity for an exciting tree change
• Work life balance
• Live your dream
• Strong business growth and career development opportunities
• Exceptional working culture and lifestyle

About the company
Fowles Wine is a fast paced and fast growing regional food and wine hub. Family owned and operated, we are located in the heartland of regional Victoria. An eclectic mix of innovative and entrepreneurial farmers and winemakers, with the ideology of becoming the most exciting, next generation, regional winery in Australia. We specialise in crafting the finest wine for food and providing an outstanding customer journeys and experiences.
We are on the look-out for a chef de partie to support tour a 200+ seat restaurant, on site function space, outdoor feasting area, wine and appetisers bar and Farm Store selling home-made take-home gourmet meals and preserves, Fowles Wine are upping the ante on regional food and wine.

The Role:
The Chef de Partie will be a key staff member in the kitchen operations. The role will require the successful candidate to be involved in a la carte breakfast, lunch ,functions and produce production for the Farm Store, along with contributing ideas to the daily specials and menu development.
The successful applicant will be self-driven, flexible and able to adapt to the demands of the operations. This role is full time working 5 days across the week.
Position Requirements
• Hold a valid driver’s license
• Hold a food handling certificate
• Weekend availability is essential
• Physically fit and able to lift cases of wine
• Knowledge of relevant laws and regulations relating to the hospitality industry
• Mature attitude, honesty, loyalty and exceptional work ethic
• Presentable and professional
• Comply with all company policies and procedures
• Have completed relevant chef qualification or apprenticeship
• Minimum two years’ experience as a chef in a la carte restaurant
• Experience in menu planning, including functions
• Experience in food preparation, cooking and presentation according to company standards
Our business thrives on innovation and excellence and is home to one of the industry’s most dynamic team of wine industry and hospitality professionals. A genuine feeling of family, our team is an exceptional bunch of likeminded, hardworking entrepreneurs, at the forefront of independent sustainable living. On and off the land our philosophies are clear: we create Regional Wines to showcase a Sense of Place and Food Wines which showcase a Sense of Style.
Cash salary $73,500 to $80,000 subject to work experience.

Position

Chef



As per the ANZSCO Description (351311) of a Chef, your Job description tasks include, but are not limited to;



plan and organise the preparation and cooking of food in the restaurant and catering
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 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
examining foodstuffs to ensure quality
regulating temperatures of ovens, grills and other cooking equipment
preparing and cooking food
seasoning food during cooking
portioning food, placing it on plates, and adding gravies, sauces and garnishes
storing food in temperature controlled facilities
preparing food to meet special dietary requirements
may plan menus and estimate food requirements
may train other kitchen staff and apprentices
Reports to the Executive Chef / Director of the company

Package: $74000 per annum

$100,500 Super $10k Chef Bonus
Sites across the Pilbara, Mid-West and other regions of WA
2/1 Roster FIFO from Perth

Join our remote Teams collaborating across all sections of the catering department to deliver excellent service to our residents specialising in Chinese Cuisine.

Uncapped career potential through to Sous and Head Chef paths and beyond
Work-Life balance on a structured roster
Showcase your culinary flair at our themed nights and events

Working across all sections of the kitchen, but focusing on Chinese Cuisine, you will be responsible for working with your Team to provide the highest level of food service to our sites. Explore your creative flair on themed nights and events and enjoy consistent work-life balance on a 14:7 Fly-In-Fly-Out roster.
Who are we looking for?
To be successful, you?ll need:

Certificate III Commercial
... Click here to view more detail / apply for FIFO Chef ? Chinese Cuisine

Were looking for a can-do kitchen superstar (aka Chef de Partie), ready to step up as the #legends in our munch times at  Rendezvous Hotel Perth Scarborough. 
You see, at Rendezvous Hotels were all about making connections and serving mind-blowing experiences; we boldly make FOMO a good thing. 
No fear! With you on the job, no-one misses out. Youll make it your mission to fuel every culinary fancy from stand-out snacks to plating up deliciously wholesome mains or 24/7 room service delights. 
Creativity and innovation are where you shine, which is why we want you on our team.
Like us, your reputation precedes you. Youre revered in the industry as the chefs chefs. Sure, you look great in white, and rarely break a sweat under pressure, but what sets you apart is your sense of calm and passion for people. 
You dont need to stare
... Click here to view more detail / apply for Chef De Partie

Cook/Chef/ Restaurant Manager

J & P WA Pty Ltd t/a Jai Ho Indian Gourmet South Lake

Cook (ANZSCO 351411 - Cook)

Full-time/Permanent

$73,000 - $75,000 (higher salary will be considered commensurate to qualifications and experience)

Duties and Responsibilities:
*Daily preparation of all ingredients and menu items
*Follow recipes, portion controls, and presentation specifications
*Prepare food for special dietary needs
*Prepare and store all meat, poultry and vegetables and other food according to standard and following procedures closely
*Maintain a clean kitchen and use kitchen appliances and equipment safely
*Restock all items as needed throughout shift and ensure items are as ordered and standards are met
*Understand and maintain knowledge of proper use and maintenance of all equipment in cooking station
*Ensure that all health, safety and hygiene regulations are strictly adhered to at all times
*Undertake cleaning, sanitation of all kitchen areas

Qualifications and Experience:
*Relevant AQF Cert III including 2 years of on-the-job experience or Cert IV
*Applicants with qualifications must demonstrate 1 year of relevant experience.
*A minimum of 3 years of relevant experience may replace the requirement of having a qualification.

Chef (ANZSCO 351311 – Chef)

Full-time/Permanent

$73,000 - $78,000 (higher salary will be considered commensurate to qualifications and experience)

Duties and responsibilities:
*Prepare and properly present food for regular service and functions
*Supervise and coordinate activities of kitchen staff
*Collaborate with Restaurant Manager to plan and develop recipes and menus, considering factors such as seasonal availability of *ingredients, the likely number of customers, portion size and final menu price
*Provide costings of new menu items
*Check the quantity and quality of received products to ensure correct items are as ordered and standards are met
*Monitor and maintain stock levels to reduce wastage
*Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards
*Instruct and train other kitchen workers in the preparation, cooking, garnishing and presentation, etc. of food
*Monitor and enforce sanitation practices to ensure that employees follow standards and regulations
*Determine production schedules and staff requirements necessary to ensure timely delivery of services
*Assist in recruitment and induction of kitchen staff
*Discuss with the Restaurant Manager any equipment purchases and repairs required
*Meet with customers to discuss menus for special occasions such as weddings, parties and banquets
*Other managerial tasks associated with the operation of the kitchen, as required

Qualifications and Experience:
*Relevant AQF Diploma
*Applicants with qualifications must demonstrate 1 year of relevant experience.
*A minimum of 3 years of relevant experience may replace the requirement of having a qualification.

Restaurant Manager (ANZSCO 141111 - Cafe or Restaurant Manager)

Full-time/Permanent

$73,000 - $80,000 (higher salary will be considered commensurate to qualifications and experience)

Duties and Responsibilities:
*Set operating goals and objectives
*Assess staffing requirements and recruit staff when needed
*Train and coach staff
*Ensure staff know and adhere to established codes of practice
*Organize and monitor staff schedules
*Co-ordinate restaurant operations during each shift
*Monitor adherence to health, safety and hygiene standards in kitchen and restaurant
*Ensure compliance with restaurant security procedures
*Ensure alcohol regulations are adhered to
*Oversee preparation of food and beverage items
*Ensure adherence to set recipes
*Observe size of food portions and preparation quantities to minimize waste
*Interact with customers to ensure all inquiries and complaints are handled promptly
*Plan and co-ordinate menus with Chef
*Prepare and analyse budgets, monitor costs and implement strategies to reduce costs
*Analyse food and beverage costs and assign menu prices
*Plan and monitor restaurant sales and revenue
*Organise and supervise marketing and promotional activities
*Check and order supplies of non-food items
*Identify and estimate food and beverage supply requirements and place orders with suppliers
*Negotiate purchase prices and develop preferred suppliers

Qualifications and Experience:
*Relevant AQF Diploma
*Applicants with qualifications must demonstrate 1 year of relevant experience.
*A minimum of 3 years of relevant experience may replace the requirement of having a qualification.

The Pizza Project Pty Ltd (Trading as The Pizza Project) is hiring.

We urgently require experienced senior/head Chefs and bakers to join our business specialising in Bread products, primarily sourdough-based for Pizza and Bread products

Everything is freshly baked on site, daily.

We are open from 0700-2000 Tuesday to Saturday. The additional candidates will permit our opening seven days a week.

The right candidate (s) will have experience in the production and management of dough through its creation to final product, with stock controls, oven management and management of junior staff in a tight team.

We offer a 40 hour week on a full time contract with starting salary between $75,000-$80,000 dependent on experience; superannuation contribution; holiday allowance; and discretionary annual bonus.

Please apply with a CV to [email protected] for a swift response.

Please stipulate any notice period and/or first availability.

Thank you.

Job Types: Full-time, Part-time, Permanent, Fixed term, Casual, Apprenticeship

Contract length: 12 months

Pay: $75,000.00 – $80,000.00 per year

Expected hours: 35 – 40 per week

Benefits:

Employee discount
Employee mentoring program
Gym membership
Professional development assistance
Salary packaging
Schedule:

8 hour shift
Evening shift
Monday to Friday
Morning shift
Rotating roster
Weekend availability
Supplemental pay types:

Bonus
Overtime pay
Performance bonus
Experience:

Kitchen: 3 years (Preferred)
Work Authorisation:

Australia (Required)
Work Location: In person

Expected Start Date: 01/01/2025

On Behalf our client , Boulder Dash Entertainment Group Pty Ltd , we are looking for an enthusiastic, skilled head chef to join their team on a full time basis.

Job Brief
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
- Lead the Kitchen
- 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

Qualification, Skills & Experience
- Minimum two years experience in a similar role
- Certificate IV Commercial Cookery preferred
- Excellent interpersonal skills
- The desire for personal growth and professional development

Remuneration : Base salary $73,150 - $85,000 per annum +super
Location : Boulder WA 6432

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

On behalf of THE SPINIFEX HOTEL DERBY we are looking for Head chef for Derby, 6728 location.

Job duties / Responsibilities:

Objective:
Responsible for the leadership and direction of all personnel engaged in the kitchen. Responsible for the production of high-quality food products at a cost effective and consistent level in line with budget and management objectives. Responsible for generating new menus with the input of the relevant kitchen team members, hotel management and director.

Major functions:
• Responsible for the direct supervision of staff in all kitchen areas. Maintain and upholds all relevant legal requirements and administrative duties and fortnightly rosters.
• Establish and maintains job methods and cooking standards to maintain high quality of food and services.
• Inspect food and produce delivered to the hotel for quality assurance.
• Ensure that all areas fulfil all requirements regarding hygiene and cleanliness in work methods.
• Ensure that HACCP is fully implements in all kitchen work practices and kitchen areas.
• Ensure that all kitchen equipment is in working order and liaise with the hotel manager regarding maintenance requirements.
• Daily kitchen staff meetings. (IE Specials, Plating consistency, Functions and the like)
• Seasonal menus and food costings. Presented 2 weeks prior to Hotel Manager for sign off. This will allow sufficient time to order & Advertise.
• Kitchen Control costs (Food and Labour) without compromising standards and improving gross profit margins.

Financial responsibilities:
• Supervise food preparations, cost, quality and quantity inventories, portions control and menu planning.
• Control food costs in line with agreed targets set with the hotel manager.
• Use hotel approved menu costing tools to cost out all menus.
• Control food costs by minimising spoilage and wastage as well as stock rotation.
• Conduct accurate stocktake and perform all EOM procedures in agreed timeframe with accounts.
• Review costs and revenue results against budget taking any remedial action that is required.
Job duties / Responsibilities:

Objective:
Responsible for the leadership and direction of all personnel engaged in the kitchen. Responsible for the production of high-quality food products at a cost effective and consistent level in line with budget and management objectives. Responsible for generating new menus with the input of the relevant kitchen team members, hotel management and director.

Major functions:
• Responsible for the direct supervision of staff in all kitchen areas. Maintain and upholds all relevant legal requirements and administrative duties and fortnightly rosters.
• Establish and maintains job methods and cooking standards to maintain high quality of food and services.
• Inspect food and produce delivered to the hotel for quality assurance.
• Ensure that all areas fulfil all requirements regarding hygiene and cleanliness in work methods.
• Ensure that HACCP is fully implements in all kitchen work practices and kitchen areas.
• Ensure that all kitchen equipment is in working order and liaise with the hotel manager regarding maintenance requirements.
• Daily kitchen staff meetings. (IE Specials, Plating consistency, Functions and the like)
• Seasonal menus and food costings. Presented 2 weeks prior to Hotel Manager for sign off. This will allow sufficient time to order & Advertise.
• Kitchen Control costs (Food and Labour) without compromising standards and improving gross profit margins.

Financial responsibilities:
• Supervise food preparations, cost, quality and quantity inventories, portions control and menu planning.
• Control food costs in line with agreed targets set with the hotel manager.
• Use hotel approved menu costing tools to cost out all menus.
• Control food costs by minimising spoilage and wastage as well as stock rotation.
• Conduct accurate stocktake and perform all EOM procedures in agreed timeframe with accounts.
• Review costs and revenue results against budget taking any remedial action that is required.
• Constantly assess use of all resources in order to maximise kitchen profitability.
• Ensure that ordering is performed according to requirements and take advantage of any special buys that are advantage to the hotel.
• Liaise with all suppliers to ensure correct pricing and quality is maintained at all times.
• Working with the Hotel Manager look at local suppliers where possible and with HACCP guidelines to be active participants in the local community.
• Review Invoices regularly to ensure that quality, quantity, and pricing is correct.
Human resources and development
• In conjunction with the hotel manager prepare rosters in accordance with legislation and business needs.
• Always maintain a professional appearance and lead by example.
• Assess and review the performance of all kitchen personnel.
• Provide support to staff through appropriate training, evaluation, feedback, and relevant meetings.
• Be aware of all fire and safety procedures within the hotel and ensures that all kitchen personnel follow these procedures.

Guest/Customer Service
• As and if required meet with guests to discuss any specific dietary requirements or special requested.
• Always project a positive image of the hotel to guests, suppliers, and contacts.

Promotions/Specials/Events/Brand Awareness/Sponsorship
• Working closely with the hotel Manger to participate and assist with promotional activity.
• Promote internal specials and promotions daily to ad and assist with food spoilage and waste.

Salary :From $73,150 per annum + super

09th November,
Join a supportive and friendly team working together to make a real difference not only   for the people we care for, but also each other Southern Cross Care has an exciting opportunity for a part-time Chef to join our SCC family at Aruma Lodge Residential Aged Care Home in Broken Hill This is permanent part-time role with a guaranteed minimum 60 hours per fortnight. What can Southern Cross Care Queensland offer you?

Competitive pay rates with the benefit of Not-for-Profit salary sacrifice options to take home more
Opportunity to join a supportive purpose driven organisation
Great staff culture
Ongoing individualised training
Employee Assistance Program for employees and their families and support programs like Thrive (access 50% of your earned wages early)
About the role
In this rewarding role you will assist in the planning and preparation
... Click here to view more detail / apply for Chef ? Aruma Lodge

Exciting fulltime opportunity
Above award rates on offer + Super + Bonus
2/1 Roster FIFO
Location - Multiple sites across Australia

Sodexo inspires and nurtures our chefs to become leaders in their industry and deliver fantastic food which delights our customers. All we ask is that you have a passion for what you do, and an eye for innovation.
If you’re looking to be part of a team driving the latest food trends across Australia, we have several permanent opportunities available for experienced and qualified Chefs, working a Fly-In-Fly-Out 2:1 roster, across Australia’s remote sites. 
Who are we looking for?
If you have a passion for food, thrive in fast-paced environments delivering food to the highest of standards, have strong interpersonal skills and love working alongside a team, we want you! To be successful, you’ll need:
Australian Citizenship or, Full Australian working rights
Trade Certificate, Certificate III in Commercial Cookery Certificate III Commercial Cookery (or equivalent qualification)
Food Safety Supervisor Certificate within 5yrs of validity
Previous FIFO Chef experience is desired but not essential
Previous experience in mass-catering environments highly desired (volume cooking)
Minimum of 3 years’ experience as a Chef highly desired
You will be required to obtain a National Police Check, should you not have one dated within the last 6 months

Why choose Sodexo?
Sodexo is the world’s leading provider of food services. We have a well-respected culinary history – demonstrated by our Love of Food. How do we offer world-class food? We start by attracting top culinary talent. Our chefs are everything to us. We inspire our dedicated team with our global chef program and chef academy and ensure they can connect and share best practices.
We believe the more diverse we are, the stronger we are. No matter your background, we will do all we can to help you thrive. We are committed to promoting equal opportunities, valuing diversity and creating an inclusive working environment for all our employees. 
We offer a competitive salary, many development opportunities and a great recognition program!
How to apply?
If you are interested in joining the Sodexo team and you meet the minimum criteria outlined above, please apply with your resume detailing relevant employment experience and availability.
One of our friendly recruiters will contact shortlisted candidates for a phone interview. This is also your opportunity to ask any questions you may have.
What are you waiting for? Submit your application today, and become part of the Sodexo family!

About Us

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

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

The individual will assist in prep-work but will also cook specialty dishes that require changes due to seasons. In doing so, choosing the right ingredients and designing a menu based on availability, popularity and demand will be essential to the role.

All work will be conducted in a fully functioning, very clean and organised kitchen. Applicants must have the ability to work well under pressure and time constraints, with knowledge of different varieties of foods and ingredients, communication skills, and the ability to accept customer feedback to improve future experiences.

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

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

Australian citizens and permanent residents encouraged to apply.

Salary: $73,150 - $75,000

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

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

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

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

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

At Three Anchors, we are a busy beachside venue that is popular with locals and tourists alike. We are situated in one of the state's premier food and wine producing regions and work with local suppliers whenever possible.

We are open for breakfast and lunch seven days per week - no nights other than occasional function work!

We are seeking a qualified chef and/or experienced cook to join our team.

Full time salaried position available, or we also have casual positions if you prefer.

We have a fun, supportive team environment that is passionate about providing top quality food and service in a casual but professional environment.

We offer competitive pay rates, staff benefits and an awesome location overlooking Middleton Beach in Albany.

Chef de Partie

Meelup Farmhouse is an owned family venue situated in an idyllic location in the picturesque Southwest. Over time, our establishment has quickly become an iconic destination in the region. We are currently looking for an experienced & qualified Chef de Partie to join our team on a full-time basis as we are in the process of expanding our venue.

About the role

Your tasks & responsibilities will include but won’t be limited to:

Have a sound understanding of all kitchen operations
Prepare all food menus
Demonstrate a creative flair with extensive food knowledge and passion for quality and consistency
Planning and directing food preparation
Pay Attention to detail
Supervise less experienced kitchen team members
Resourcefully solve any issues that arise and seize control of any problematic situation
Keep all working areas clean and tidy & ensuring all equipment is maintained, serviced, and cleaned to OHS standards
Maintain a positive and professional approach with co-workers and customers
Ideal candidate

To meet our business’ needs, you will be required to:

· Be a qualified Chef

· Have over 2 years of professional experience as a Chef de Partie

Be resilient and be able to perform in fast-paced environment
Be able to work under pressure and autonomously
Be able to take direction
Be punctual, professional, and reliable
Show good communication & organisational skills
Be available to work weekends and Fri, Sat, Sun evenings on occasion
COVID 19 vaccination certificate required

Accommodation in a shared staff house might be available for the right candidate.

Only short-listed applicants will be contacted.

Sponsorship available.

Full-time hours: 40 per week

Salary: $73,500.00 – $75,000.00 per year + superannuation

We are seeking an experienced Cook/Chef to plan, prepare, and cook high-quality traditional Polish cuisine in our restaurant, located at the Polish Club. This role is closely connected with our artisan bakery, adding a unique touch to the dining experience we offer. Please note that this position primarily involves working on weekends.

Key Responsibilities:

Preparing, cooking, and presenting high-quality dishes
Ensuring proper food storage, stock rotation, and inventory control
Maintaining cleanliness and organization of the kitchen
Ensuring compliance with food hygiene and workplace health and safety regulations
Care and maintenance of kitchen and equipment
Monitoring portion and waste control
Collaborating with management, kitchen staff, and front-of-house to resolve any food preparation or presentation issues
Demonstrating cooking techniques and advising on best practices
Selecting and training kitchen staff when necessary
Preparing and preserving food for later use (freezing, storage)
Requirements:

Cert IV in Commercial Cookery
Minimum of 3 years of experience in a similar role, preferably in a high-volume establishment
Strong knowledge of food safety and WH&S principles
Excellent communication and time management skills
Reliable team member with great attention to detail
Knowledge of Polish cuisine and/or ability to speak Polish is a strong advantage
Pastry Chef qualification are welcome.
Salary: $73,000 - $80,000 per year

This is a full-time position with primary work on weekends. If you are passionate about food and enjoy working in a dynamic environment, we would love to hear from you! Please apply with your resume and a cover letter detailing your experience

We are currently seeking Demi Chef's to join our dynamic and professional team. You will be responsible for the efficient and effective operation of the Kitchen department, whilst maintaining high standards in food hygiene and quality. We're offering you a unique chance to learn exceptional techniques and work with the best produce in a dynamic and talented team. If you enjoy variety in your day and are passionate about food preparation and presentation as well as delivering quality cuisine with a flair - then this is a role for you!

• Assist with ordering necessary food items accordingly to business needs and demands.
• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
• Ensure strict stock rotation and minimum wastage, whereby you will be responsible for implementing and maintaining stock control procedures.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
• Ensure consistent and quality food production
• Meet all health and hygiene requirements

 

Sous Chef

About us
Ilma Beach House is a brand new beachfront restaurant operation, opening this Summer, located in Western Australia's stunning Naturaliste region. Sister venue to Meelup Farmhouse, our venues are known for our commitment to exceptional hospitality, mouthwatering food, and aesthetically pleasing environment, we are dedicated to providing our guests with unforgettable experiences.

About the role
Ilma Beach House, a renowned beachfront restaurant located in Naturaliste, Western Australia, is seeking talented Sous Chefs, Chef de Parties, and Commis Chefs to join our dynamic culinary team. This is a full-time opportunity for individuals passionate about delivering exceptional dining experiences in a stunning, coastal setting.

Your tasks & responsibilities will include but won’t be limited to:
Have a sound understanding of all kitchen operations
Prepare all food menus
Demonstrate a creative flair with extensive food knowledge and passion for quality and consistency
Planning and directing food preparation
Pay Attention to detail
Supervise less experienced kitchen team members
Resourcefully solve any issues that arise and seize control of any problematic situation
Keep all working areas clean and tidy & ensuring all equipment is maintained, serviced, and cleaned to OHS standards
Maintain a positive and professional approach with co-workers and customers

Ideal candidate
To meet our business’ needs, you will be required to:
Be a qualified Chef
Have over 2 years of professional experience
Be resilient and be able to perform in fast-paced environment
Be able to work under pressure and autonomously
Be able to take direction
Be punctual, professional, and reliable
Show good communication & organisational skills
Be available to work weekends and Fri, Sat, Sun evenings on occasion
COVID 19 vaccination certificate required

Remuneration: between $73,150,000 to $80,000 per year + superannuation
Only short-listed applicants will be contacted.

Sponsorship available.

NO AGENCY PLEASE!

Coffee and Flour is a locally owned and operated café located in the vibrant heart of Bunbury, proudly serving our community seven days a week.

Our menu offers a delightful selection of breakfast, lunch, and dinner options, featuring dishes crafted from fresh, locally sourced ingredients.

Highlights include our Brekkie wrap, chicken club bagel, burgers, nourish bowl, roasted veggie puff, grilled beef tostada, and specialty items like beetroot tahini, tzatziki, falafel, hummus, dukkah, pork chipolata, chicken & hummus salad, and chicken poppers.

At Coffee and Flour, we are dedicated to creating a warm and welcoming atmosphere where you can enjoy exceptional food and friendly service.

We operate seven days a week, serving breakfast, lunch, and dinner, we invite applications for the position of Chef.

Key Responsibilities:
• Oversee Kitchen Operations:• Lead all kitchen activities, ensuring professionalism, efficiency, and adherence to health and safety standards.
• Menu Development:• Create and innovate seasonal menus that highlight fresh, locally sourced ingredients, with an emphasis on quality and presentation. This includes breakfast items like Brekkie wraps and lunch offerings such as burgers and nourish bowls.
• Stock Management:• Manage ordering and inventory control to ensure optimal stock levels of high-quality ingredients, minimizing waste while maximizing freshness.
• Staff Development:• Train and mentor kitchen staff, including apprentices, fostering a culture of skill development and culinary excellence.
• Supplier Relations:• Negotiate with suppliers to secure the best quality ingredients at competitive prices, ensuring the café maintains its commitment to fresh produce.
• Event Catering:• Design specialized menus for events and functions, including weddings and special occasions, tailoring offerings to meet diverse customer needs.
• Cost Management:• Monitor food and Labor costs to achieve financial targets while maintaining high culinary standards.
• Kitchen Organization:• Ensure cleanliness and organization in all kitchen and storage areas, complying with Occupational Health and Safety (OHS) standards.
• Team Collaboration:• Promote a positive team environment that encourages open communication, feedback, and continuous improvement in kitchen operations.

Qualifications:
Ø At least 1-2 years of experience in a comparable position.
Ø Possession of a Certificate III in Commercial Cookery or Kitchen Management.
Ø Outstanding leadership abilities, demonstrated by a history of inspiring and nurturing team members.
Ø Proficient negotiation skills and experience in procuring high-quality ingredients.
Ø A contemporary and innovative cooking style with a keen eye for detail.
Ø A dependable, honest, and diligent work ethic, complemented by a friendly and approachable personality.

Application Process:

If you believe you are a strong candidate for this role, we would love to hear from you! Please submit your resume, including references, along with a brief cover letter outlining your interest in this position and the unique contributions you can make to our team. We encourage applications from both local and interstate candidates.

Work location: -( in person ) 50 Spencer St, Bunbury WA 6230
Annual Salary: $60,000 – $80,000

At Sandrino, we pride ourselves on delivering exceptional culinary experiences. We are currently seeking a talented and passionate Chef to join our dynamic team.
Key Responsibilities:
• Prepare and cook a variety of dishes following our established recipes and standards.
• Collaborate with the kitchen team to design and implement seasonal menus that showcase new ingredients and techniques.
• Ensure high-quality food presentation and flavour while maintaining consistency across all dishes.
• Monitor inventory and order supplies as needed to ensure smooth kitchen operations.
• Maintain a clean, safe, and organized kitchen environment in accordance with health and safety regulations.
Requirements:
• Relevant trade qualification in kitchen management or a related field, or a minimum of 3 years of experience in a similar role.
• Strong knowledge of food safety practices and kitchen hygiene.
• Excellent communication and teamwork skills.
• Ability to work in a fast-paced environment and manage time effectively.
• Creativity and a passion for cooking and food presentation.
What We Offer:
• Competitive salary within the range of $67,000 - $80,000.
• Opportunities for professional development and career growth.
• A supportive and inclusive work environment.
If you are a dedicated Chef looking to join a vibrant team at Sandrino, we would love to hear from you. Please submit your resume and a cover letter outlining your experience and culinary philosophy.

You know what they say breakfast is the most important meal of the day. Thats why were looking for a keen kitchen legend to serve up the perfect morning fuel at Rendezvous Hotel Perth Scarborough. 
Early starts, long commutes and busy morning schedules are a welcome challenge you make time poor guests think twice about skipping the dining room on their way out. With the satiable scents youre conjuring, they wont be able to say no to a morning feed.
You rise with the sun and as the first in the Kitchen, you get everything in order for the day ahead. You keep stock levels where they should be, receive deliveries as needed and the words minimum wastage have never rung truer under your watch. You live by the 3 Ps preparation, production, and presentation to guarantee theres not a single hiccup during the morning rush.

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

What's on offer?

Above award rates on offer from $124,000 super 10k allowance
10k allowance to be paid through your weekly/fortnightly pay cycle
2/1 Roster FIFO from Perth

For the Love of Food! Join the Sodexo team
Do you want to be part of one the largest and most diverse Chef teams in the country?
If you?re looking to being part of a team driving the latest food trends across Australia and have a passion for leadership, Sodexo are on the lookout for experienced Head Chefs for several of our remote sites. This is an excellent opportunity if you are a people person, enjoy leading by example and have the ability to manage your 'hands on' Chef duties alongside your administrative duties to join the Sodexo Family.
About the role
The successful candidate will be expected to provide leadership, coordinate, and support ... Click here to view more detail / apply for FIFO Head Chef (Full time) $124,400 super 10k allowance