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

Nestled in the vibrant heart of Dandenong, Calcutta Sweets & Indian Food House is renowned for its exquisite blend of authentic Indian cuisine and delectable sweets. Our establishment prides itself on a rich culinary heritage, inviting patrons to explore the depths of traditional flavours in a welcoming, family-friendly environment.

Position: Skilled Chef

Location: Dandenong, VIC

Role Summary: We are seeking a passionate and experienced Chef to orchestrate our kitchen's dynamic, ensuring every dish represents the essence of our heritage. This role demands creativity, precision, and a dedication to culinary excellence.

Key Responsibilities:
• Menu Innovation and Cost Management: Craft and refine menus reflecting our traditional offerings while managing food and labour costs. Strategize on food supply orders to ensure efficiency and sustainability.
• Quality Control: Uphold the highest standards of dish preparation from inception to presentation, ensuring each plate embodies perfection.
• Collaborative Engagement: Work closely with management and staff to enhance food preparation strategies and kitchen operations. Share knowledge with the team, offering guidance on cooking techniques and procedures.
• Training and Development: Lead by example, providing training and development opportunities for kitchen staff to grow and excel in their culinary roles.
• Safety and Hygiene Oversight: Champion and educate the team on the importance of kitchen hygiene and safety regulations to maintain a pristine cooking environment.
• Culinary Execution: Hands-on preparation and cooking of dishes, ensuring each recipe is followed meticulously to deliver outstanding taste and quality.
• Innovation in Preservation: Explore methods for food preservation that align with our menu needs and customer preferences, enhancing the longevity and freshness of our ingredients.

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

Type: Full-time, 38 hours per week

Personal Attributes:
• Passionate about Indian cuisine and culture
• Creative thinker with a keen eye for detail
• Exceptional communication and leadership skills
• Committed to sustainability and quality
• Resilient and adaptable in a fast-paced environment

Qualifications:
• Minimum of 2 years of experience in a professional kitchen
• AQF Associate Degree, Advanced Diploma, or Diploma in a relevant field

Apply Today: If you are driven by a passion for culinary arts and a desire to excel in a thriving cultural setting, join us at Calcutta Sweets & Indian Food House. We look forward to welcoming a new member to our family who is as enthusiastic about our culinary mission as we are.

Please submit your application, including a resume and a cover letter detailing your qualifications and experience.

North Star Cruises Australia Pty Ltd is a leader in luxury adventure cruising, offering once-in-a-lifetime experiences aboard our renowned vessel, True North. We are seeking a passionate and experienced Chef to join our culinary team and contribute to delivering exceptional dining experiences to our guests.

Key Responsibilities:
Plan and prepare high-quality meals using fresh, locally sourced ingredients.
Develop and execute menus that align with our luxury adventure experience.
Ensure compliance with food safety and hygiene standards.
Collaborate with the team to maintain a smooth and efficient kitchen operation.
Accommodate dietary requirements and guest preferences.

Requirements:
Proven experience as a Chef in a fine dining or high-end hospitality environment.
A culinary qualification is highly desirable.
Strong knowledge of international cuisines and contemporary cooking techniques.
Excellent organizational and communication skills.
Ability to thrive in a dynamic and fast-paced setting.
This is a full-time position based in Broome, WA, with a salary ranging from $75,000 to $95,000, depending on skills and experience.

How to Apply:
If you are a skilled Chef with a passion for creating memorable dining experiences, we want to hear from you. Please submit your resume and a brief cover letter highlighting your relevant experience

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

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

Rinaldo's Casa Cucina are currently looking to recruit an experienced and qualified Chef to join their team in Wangaratta VIC 3677.

The successful candidate will need to undertake and possess:

- Develop menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Resolve customer problems and concerns.
- Monitor and record inventory, as well as food and kitchen staff costs, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Train new kitchen employees to meet restaurant and kitchen standards.
- Help create schedules for kitchen employees and report to management on their performance.
- Adhere to and implement sanitation regulations and safety regulations.

Skills & Attributes:

- Must have 3 years’ experience as a Chef.
- Diploma in Commercial Cookery or related Qualification
- OH&S awareness.
- Food Handling and RSA certificates required.

Salary range is $70,000 - $85,000pa commensurate with experience.

Fulltime Position available

Applications open on 2nd of December 2024 and closes on 2nd of January 2024

If you are interested in this role APPLY now. Only shortlisted candidates will be contacted

Mulberry Escare is a stunning Location in the heart of the Swan Valley, set amongst picturesque countryside on the banks of the Swan River. A romantic venue with large open spaces & manicured lawns to capture amazing images. With great views & multiple room options it's ideal for Marriages, Corporate Christmas Parties, Birthday's or Seminars.

We are currently looking for a full-time Chef & Cook with minimum 1- 2 years of experience to join our friendly team. Our business is in Caversham WA 6055. The annual salary will be between $73,000 to $78,000. The right candidate will be performing but not limited to the follovving duties:

Duties of Chef

Responsible for formulating the menu of the restaurant as per the market trends.
Responsible for the pricing of the food and controlling the Kitchen cost.
Exhibit creativity and innovation while presenting and decorating rhe food
Keep updated with the current h.appenings in the food and hospicality industry so as to bring about rhe changes in the menu from time to time
Introduce new recipes and dishes occasionally to beat the monotony and give a new taste to the palate of the customers
Responsible for hiring of new kitchen staff as well as training them to achieve a synchronized work environment.
Duties of Cook :

Setting up workstations and operating kitchen equipment
Measuring and weighing ingredients
Following recipes and set menus
Baking, grilling, steaming or boiling fish, meat, vegetables and other foods
Presenting and garnishing dishes
Adhering to kitchen hygiene and safety standards
Maintaining a clean workspace at all times
Monitoring stock levels
Keeping up with cooking techniques and methods
If this sounds like you, then we would love to hear from you' Send over your resume and we hope to be welcoming you to our team very soo

Job Type: Full-time

Pay: $73,000.00 – $82,000.00 per year

Work Location: In person

On behalf our client , Boulder Dash Entertainment Group Pty Ltd , we are advising multiple positions of Sous Chef to join their multiple locations across WA.

Position : Sous chef

Reports to : Venue Head chef & Venue manager

Summary of job : As the Sous chef you are responsible for assisting the head chef in overseeing the efficient running and profitability of the food in the venue and managing the kitchen employees. You will share ultimately responsibility for the Kitchen including staff, stock and Operation.

You will be solely responsible for the below in the absence of the head chef :

Key Responsibilities :
- Reporting to the head chef you will assist in leading , managing and developing staff in the kitchen.
- Second in charge
- Training staff
- Rostering of staff within labour budgets
- Creating & costing menu items
- Driving menu updates
- Management of Food safety system
- Assist in maintaining supplier relationships
- Implement & Manage procedures & systems to ensure the kitchen is running to company standards.



Salary : $70,000-$80,000 per annum + super

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

Location: Boulder WA 6432, Northam WA 6401, Waroona WA 6215, Malaga WA 6090 and Bicton WA 6157.
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

Target Business Services
Location: 74 Helena Street, Midland, WA 6056
Salary: $74,500 plus 11.5% superannuation

Our client, Atrium 10 Pty Ltd trading as 7th Ave Bar & Restaurant is a dining establishment located in the heart of Midland, WA 6056, offering unique blend of contemporary cuisine and a lively atmosphere. The bar boasts an extensive list of craft cocktails, fine wines, and local beers.

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

To be successful in this position, you will need to have the relevant 3 years’ work experience and trade qualifications, you must have a genuine interest in the hospitality industry. The successful applicant must comply with all WHS, Food Safety and HACCP requirements.

Qualifications and experience
• be qualified in hospitality with AQF Associate Degree, Advanced Diploma or Diploma with at least 2 years full-time experience as a Chef
• Proven experience as a Chef in an Australian restaurant or similar environment.
• Expertise in contemporary cooking techniques, ingredients, and flavor profiles

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

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

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

To apply for this position, email your resume to [email protected]

Please note only short-listed candidates will be contacted and your application will be treated as strictly confidential.

(2 positions)


Target Business Services
Location: Shop 2/200 Mirrabooka Ave, Alexander Heights WA 6064
Salary: $73,600 plus 11.5% superannuation

Our client Drunk Elephant Pty Ltd operates multiple renowned restaurants in Perth, including The Height's Bar & Bistro in Alexander Heights WA 6064 and Drunk Elephant Bar & Bistro in the heart of Perth at WA 6000. These venues are celebrated for their vibrant atmosphere, diverse menu offerings, and commitment to delivering high-quality dining experiences.

With a strong focus on creating memorable culinary moments, Drunk Elephant Pty Ltd emphasizes innovative dishes made from the freshest ingredients. The business is seeking passionate and skilled Chefs to join the team at The Height's Bar & Bistro and Drunk Elephant Bar & Bistro.

The position involves preparing and delivering high-quality dishes while maintaining kitchen efficiency and operational excellence. This full-time role offers the opportunity to work in a fast-paced environment alongside a dedicated kitchen team, contributing to a culture of professionalism and innovation.

Successful candidates will demonstrate creativity, strong cooking and menu planning skills, and the ability to maintain high standards under pressure. This role requires effective collaboration with the broader team to consistently meet customer expectations.

To be successful in this position, you will need to have the relevant 2 years’ work experience and trade qualifications, you must have a genuine interest in the hospitality industry. The successful applicant must comply with all WHS, Food Safety and HACCP requirements.

Qualifications and experience
• Diploma with at least 2 years full-time experience as a Chef
• Comprehensive understanding of food safety and hygiene standards.
• Ability to perform effectively in a high-pressure, fast-paced kitchen environment.
• Experience with menu planning and stock control is an advantage.

In this role your main responsibilities include:
• Overall management of kitchen production to achieve consistency and deliver exceptional products and service
• Plan, prepare, and cook menu items to ensure consistency in quality and presentation.
• Menu development, recipe creation, and periodic updates.
• Maintain hygiene and safety standards in compliance with regulations.
• Monitor food stock levels, place orders, and manage inventory effectively.
• Supervise and mentor kitchen staff to ensure seamless kitchen operations.
• Collaborate with management to align menu offerings with customer preferences.
• Control portion sizes and minimize food wastage.
• Manage time efficiently to ensure timely preparation and service during busy periods.
• Inspect and maintain kitchen equipment, coordinating repairs as needed.
• Foster a positive and professional environment in the kitchen.
• Stay informed about industry trends and introduce innovative ideas to the menu.
• Adapt recipes and preparation methods to accommodate dietary preferences and restrictions, such as gluten-free or vegan requirements.

Skills
The successful candidate will have a passion for the hospitality industry and be career focused. The key skills will include:
• Proficient culinary skills with attention to detail and presentation.
• Strong organizational and time management capabilities.
• Excellent communication and interpersonal skills.
• Ability to adapt to shifting priorities and customer needs.
• Creativity and enthusiasm for developing new dishes and ideas.

Applications are now open for motivated individuals looking to enhance their culinary careers with a leading hospitality group. To apply for this position, email your resume to [email protected]

Please note only short-listed candidates will be contacted and your application will be treated as strictly confidential.

The Chef is responsible for all that goes on in the kitchen. He/She is to control and manage the day to day running of the Kitchen, ensuring that the preparation and presentation of food complies with the required standards and costs are controlled within budget. He/she should also be responsible for hiring and training other cooks, prep persons and dishwashers.

DUTIES
1. To prepare all dishes for service in the restaurant in liaison with the other cooks

2. Maintaining quality standards for food service

3. To ensure that University and statutory regulations pertaining to the safety and hygienic operations of the kitchen and ancillary areas are adhered to by all members of staff and visitors.

4. To ensure that foodstuffs are used correctly so that wastage is kept to a minimum and staff are trained to effect good portion control.

5. To ensure that the correct stocks are on hand at the right quality and quantity.

6. Monitors receipt of supplies and proper storage.

7. To hold daily meetings with the Kitchen Brigade to ensure the smooth running of the Kitchen.

8. To work closely with the Stock Co­ordinator to ensure the smooth running of receiving goods for the kitchen area.

9. To assist in any of the kitchens, this may require assistance within or outside normal working hours.

10. To report and where possible take action about customers complaints and compliments.

11. Train and instructs employees in cooking, food preparation and food handling techniques.

Available for immediate start
40 hours 5 days per week
$75,000 per annum

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

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

Café Fleur is a hugely popular boutique café servicing Geraldton and surrounding suburbs. We are currently now looking for a Chef to join the youthful energetic kitchen crew.

Employment Duties
Under the direction of the proprietors to work as a Chef including, but not limited to:
1. Planning and changing our menu from time to time.
2. Estimating and ordering ingredients and food produce on a regular basis.
3. Examining ingredients and food produce to ensure and maintain freshness and quality.
4. Training of kitchen or other staff in the kitchen.
5. Explaining and ensuring compliance with relevant hygiene, and occupational safety regulations.
6. Supervising (and where necessary, performing) and overseeing the kitchen operation including:
• Storing and maintaining the freshness of ingredients and food produce appropriately including freezing them.
• Preparing and cooking food and dishes on our menu.
• Seasoning and cooking of food and dishes to our restaurant standard.
• Portioning the serve for each dish.
• Plating and presenting of dishes.
• Cooking food to specific diners’ requirements or requests on occasions.

Such other duties as may be incidental to the work of a Chef.

Qualification
The successful candidate must have the minimum formal qualification to work as a Chef (by formal qualification or work experience). At least 2 years of work experience in a commercial kitchen is preferred. Must be able to work unsupervised. If you think you are the right person for the job, please click to apply. Only successfully shortlisted candidates will be contacted for interview.

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

Chef - Full time position

Olivigna Pty Ltd South Warrandyte

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

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

What we can offer you:

- Opportunity for professional development

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

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

Requirements:

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

- Capacity to stay calm and perform immaculately under pressure

- Good team player

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

- Completed HACCP and Food Safety and Hygiene training

- Strong attention to detail and accuracy

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

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

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!

FIFO - Sous Chef
Job no: Work type: Full time Location: Perth Categories: Catering

ISS IS A PLACE TO BE YOU
We have ambitious goals for how we work, how we impact our surroundings and how we treat our people. Its you that makes the difference to making amazing places, and we believe everyone can influence change for the better.
ISS IS A PLACE TO BE WHO YOU ARE Every ISS employee, or Placemaker, is part of both a diverse team and global community of colleagues where different skills, personalities, and life choices are acknowledged and celebrated as part of a positive, inclusive environment. ISS teams come together to care for clients and colleagues, championing talents and uniting with trust in a place open to the true self.
ISS IS A PLACE TO BECOME WHAT YOU WANT

... Click here to view more detail / apply for FIFO ? Sous Chef

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

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

FIFO/DIDO Head Chef


Job no: Location: WA Regional Work type: Full Time Categories: Chef

FIFO/DIDO Head Chef
Salary $95,073 - $120,000 plus superannuation. 

FIFO/DIDO from Perth 14/7 and 8/6
Permanent opportunity with long term career growth
Opportunity to showcase your skills in a high-energy, fast-paced environment.
Access to on-site recreational facilities including gyms, taverns, pools and 100 retail discounts

ESS provides multi service capability to major companies and organisations operating in remote sites, gold mines and coal fields. We provide vital workplace support for people working in some of the most isolated terrains in the world, from oil rigs in the North Sea to gold mines in the Australian Outback.
Are you a Sous or Head Chef looking to take your next step in a rewarding and challenging role?



... Click here to view more detail / apply for FIFO/DIDO Head Chef WA Regional 25 Dec 2024

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.

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.