Total 164 chef job vacancies in Australia

The key responsibilities of the Sous Chef are

• Supervision of kitchen in the absence of the Executive or Head Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Lead team members by setting a positive example. 
• Assist Head Chef with menu preparation and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Works with and co-ordinates the work of cooks and stewarding team in the preparation and production of food as required.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. 
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and food preparation guidelines.

The other critical responsibilities are

• Sustainability and compliance.
• Budget and personnel management responsibilities.
• Monitoring food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control.
• Ensure proper safety and sanitation of all kitchen facilities and equipment.

This is your chance to bring your skills and enthusiasm and work within a team with global experience.

This casual role will have the opportunity to work within our venue and our experienced team to deliver an outstanding food experience to our guests

Working in this dynamic environment you'll need to be agile and adaptive in your approach and always focused on providing our guests with the most memorable, high-quality experience.

THE ROLE

• Work with senior chefs to ensure food standards are maintained to meet guest expectations.
• Demonstrate confidence and competence in preparation and cooking techniques.
• Monitor and maintain the quality of dishes at all stages, including preparation and presentation.
• Work closely with the team in all aspects of kitchen operations and adhere to guidance and direction.
• Follow and demonstrate established guidelines for food safety and handling.
• Ensure appropriate stock rotation, monitor stock levels, and assist with food costing and control, where required.
• Contribute to aspects of kitchen presentation and operations, including maintenance, mise en place, and service.
• Demonstrate high respect and understanding for Work Health & Safety procedures.

At Manly Pacific, we are looking for experienced passionate Sous Chefs with proficient knife skills, a passion for fresh food who are self-motivated & enthusiastic to join our team at the stunning ocean-front hotel location the Manly Pacific. 

Besides the room service, the unique French/Mediterranean hotel breakfast restaurant, you will have the opportunity to work at our newly launched Lobby Bar & Rooftop Bar with refurbished swimming pool: talk about breathtaking Ocean Views! 

Our passionate team creatively crafts moments of indulgence for our customers, offering unique dining experiences through traditional techniques and the finest ingredients with a contemporary flair.

Here is the main responsibilities:

• Supervision of kitchen in the absence of the Executive Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Lead team members by setting a positive example. 
• Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
• Works with and co-ordinates the work of apprentices, cooks and stewarding team in the preparation and production of food as required.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. 
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and food preparation guidelines.
• Cultivate a positive work environment and identify existing skills and potential, ensuring development of kitchen team members.
• Assist in the preparation of monthly reports, commenting on key performance indicators and actions taken to keep on target.
• Ensure regular and effective communication with the Conference Sales Manager and Conference Coordinator, to meet the expectations of conference and events organizers.
• Carry out annual and mid-year appraisals with team members under your responsibility.
• Accountable for stock ordering and inventory management, plus monthly stock takes.
• Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturers’ specifications.

What you’ll be doing:

• Food preparation for breakfast, lunch, dinner, room service, functions and buffet service.
• Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards. 
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
• Ensure all food produced is in line with kitchen recipes and standards.
• Check all food is stored and handled correctly as per current food health and hygiene regulations.
• Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.
• Assist and liaise with chef on duty as required.

We are seeking a full-time Chef De Partie to join our team immediately and provide efficient, friendly and professional service to all of our lounge guests. We have opportunities available in our al la carte and buffet environments.

All of our roles are focused on exciting our guests with flair and enthusiasm and demonstrating a genuine passion for customer service.

• Support the Executive Chef in food preparation, ordering, and team development to meet lounge standards.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
• Work with and coordinate the work of apprentices in preparing and producing food as required.
• Assist with managing team members - performance and leading by example. 
• Responsibility for your designated area, as well as anticipation of guests needs
• Prepare and present with flair all menu items for buffet, a la carte and tray service as required to Lounge standards and within budget controls
• Ensure Food safety standards are met in all stages of the food cycle—delivery, storage, preparation, cookery, service, and rotation. 

At Manly Pacific, we are looking for an experienced passionate Breakfast Chef with proficient knife skills, a passion for fresh food who are self-motivated & enthusiastic to join our team at the stunning ocean-front hotel location the Manly Pacific. 

Besides the room service, the unique French/Mediterranean hotel breakfast restaurant, you will have the opportunity to work at our newly launched Lobby Bar & Rooftop Bar with refurbished swimming pool: talk about breathtaking Ocean Views! 

Our passionate team creatively crafts moments of indulgence for our customers, offering unique dining experiences through traditional techniques and the finest ingredients with a contemporary flair.

A Career that lets your passion shine

• Use your innovative capabilities to delight guests in their culinary experience
• Lead a team of passionate chefs to exceed guest expectations
• Showcase your creative patisserie flair creating sweet and savoury baked goods, as well as custom amenities and expressions
• Plan and present menu’s for a la carte desserts and banquet events
• Maintain the highest standards of cleanliness in line with our HACCP certification
• Work closely with the Head Chef to ensure cost control and profitability of menu items

Our Head Chef Ben, is now in the hunt for a Demi Chef with skills to join the team to create some magic and mouth-watering meals. This is an amazing opportunity for someone looking for Full-time PM shifts.

Your duties include:

• Perform general or specialised cooking duties
• Ensure all food produced is in line with kitchen recipes and presentation standards
• Assist with the implementation and maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen and related outlets
• Train or supervise other kitchen team members and promote flexibility and productivity

Curious and colourful, just like our Birdie, you will have experience and will be passionate about joining the team to deliver exceptional food with an authentic and welcoming style.
Experience in a venue and or hotel environment is desirable and leadership experience essential. 

• Knowledge of all basic pastry techniques.
• Maintain good communication level with Senior Chefs and other Managers from different Department, following basic guidelines and manners.
• Assist in setting up station for breakfast, lunch or dinner
• Assist in preparing, cooking, executing plated desserts for different F&B outlets within SSDH, mainly during a la carte service.
• Assist in preparing and setting up buffet for different functions across all F&B outlets in SSDH.
• Ensuring food standards, preparation, presentation and cooking techniques meet Sofitel Brand Standard and are maintained at that level.
• Ensuring the highest possible standard of hygiene is practiced and maintain to meet Work Health & Safety regulations and HACCP food preparation guidelines.
• Accountable for the cleanliness and maintenance of all equipment, counter tops, and shelves.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
• Strive to implement the Accor Vision and demonstrate active use of Accor Values.
• Any other duties assigned by your manager.

What you will be doing:

• Prepare mis-en place as required.
• Participate in creating various exciting menu items.
• Ensure strict stock rotation and minimum wastage.
• Keep all working areas clean and tidy and ensure all equipment is maintained.

We are currently seeking an experienced Chef de Partie to join the professional and dynamic kitchen team in Pullman Hotel. This role will report to the Executive Chef & Executive Sous Chef, with responsibilities including leading the smooth day-to day breakfast operation within the kitchen.

Key responsibilities include but are not limited to:

• Manage breakfast service and lead breakfast team, ensuring adequate supplies are available for service.
• Prepare and present breakfast menu items, demonstrating variety and flair.
• Train and develop a team in quality preparation and presentation.
• Ensure stock rotation and minimum wastage.
• Mentor and co-ordinate the work of junior chefs.
• Assist with the implementation of programs to ensure high standards of cleanliness and organisation within the kitchen.
• Lead employees by setting a positive example.

• Completed Commercial Cookery Certificate III or equivalent.
• This position covers mainly breakfast shifts; therefore starting early will be a requirement. 
• Ensure that all food items are prepared to the required standards, following recipes and guidelines provided by senior chefs.
• Assist in the management of kitchen inventory by checking stock levels, reporting shortages, and helping with stock rotation.
• Understanding of and the ability to maintain food safety standards and HACCP.
• The ability to prepare and present menu items showing variety and flair.

• Ability to start work at 4:30am to ensure breakfast pastries and Haute Croissanterie are baked fresh daily to our standards required.
• Knowledge of lamination/technique for Croissant & Danish pastries.
• Ensure production and presentation pastries and cakes for our lobby bar meet standards set.
• Knowledge of all Pastry methods involved in the preparation of viennoiserie.
• Maintain open communication between Pastry Kitchen and other departments within the Hotel.
• Ensuring food standards, preparation, presentation and cooking techniques meet Sofitel Brand Standard and are maintained at that level.
• Ensuring the highest possible standard of hygiene is practiced and maintain to meet Work Health & Safety regulations and HACCP food preparation guidelines.
• Accountable for the cleanliness and maintenance of all equipment, counter tops, and shelves.
• Cultivate and maintain a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Any other duties assigned by your manager.
• Ability to work independently and efficiently at the times required.
• Prepare a range of products, including all laminated dough, pastry, viennoiserie, tarts, and occasion cakes, undertaking all aspects of the process, from weighing to mixing, shaping and baking, to ensure every product is of perfect quality and produced on time to meet daily production requirements.
• Ensure that company recipes and methods are followed at all times to meet established standards and ensure consistency across the production team.
• Work efficiently to meet the production schedule and assist colleagues in other areas as required so the daily orders are completed on time. Report any issues or problems to the Head Chef as soon as possible.
• Liaise with the Executive Pastry Chef on a daily basis, reporting any issues or concerns, clarifying any production order queries, last minute additions, etc.
• Excellent communication, planning and organisational skills, with the ability to multi- task.

• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Assist other departments wherever necessary and maintain good working relationships.
• Report maintenance, hygiene and hazard issues.
• Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service.
• Ensure that all service and brand standards are met while on shift. 

Benefits, Rewards, Motivations

• Industry benefits worldwide on accommodation, dining and lifestyle services.
• Access to daily discounted coffee and Ambassador dinning menu. 
• A unique training platform to enhance your skills and knowledge.

• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Assist other departments wherever necessary and maintain good working relationships.
• Report maintenance, hygiene and hazard issues.
• Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service.
• Ensure that all service and brand standards are met while on shift. 

Benefits, Rewards, Motivations

• Industry benefits worldwide on accommodation, dining and lifestyle services.
• Access to daily discounted coffee and Ambassador dinning menu. 
• A unique training platform to enhance your skills and knowledge. 

As Chef de Partie, you will craft high-quality dishes, oversee kitchen operations, ensure food safety and develop innovative menu items. You will also mentor and guide junior staff, playing a crucial part in their growth and development.

This position provides hands-on experience in various kitchen areas, including à la carte, buffet, cold larder, mise-en-place, and banquets. Your diverse background in cooking styles and preparation techniques will be invaluable as you supervise and train the kitchen brigade, fostering a collaborative and high-performing environment.

Additional Information: HIGA Award wages paid including night, weekend and public holiday penalty rates and overtime (where worked). Equivalent to $73,359PA or higher

About you:

• You are a creative team-player looking for an opportunity to showcase your creativity. You are comfortable working in fast paced environments and always deliver the best experiences to your guests.
• Knowledgeable preparing and storing pizza dough and pizza sauces.
• Have experience handling the pizza oven.
• You are trade qualified and available to work varied shifts, including early mornings, late evenings, weekends and public holidays.

What you will be doing:

• Supporting the kitchen team with daily operational aspects of the Kitchen and related venues, including conference and events.
• Maintain strict hygiene and safety procedures.

Joining a strong and energetic kitchen brigade you will assist our senior chefs in preparing, cooking and delivering memorable dining experiences for our guests. Grow your leadership skills as you mentor and support junior chefs while ensuring the smooth running of the kitchen. Show your creativity as you assist with menu creation and bring your culinary flare as we showcase our product in our lively conference and events space.

• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Assist other departments wherever necessary and maintain good working relationships.
• Report maintenance, hygiene and hazard issues.
• Awareness departmental targets and strive to achieve them as part of the team.
• Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service.
• Ensure that all service and brand standards are met while on shift. 

Benefits, Rewards, Motivations

• Industry benefits worldwide on accommodation, dining and lifestyle services.
• Access to daily discounted coffee and Ambassador dinning menu. 
• A unique training platform to enhance your skills and knowledge. 

Ready for a sizzling career move? As our Head Chef, you will play a pivotal role in leading our fantastic kitchen team. The food you prepare, cook, and serve will bring smiles to our guests and keep them coming back for more. If you are passionate and dedicated to creating unforgettable dining experiences, we want to hear from you!

What you will be doing:

• Inspire and lead the kitchen team, setting the standard for a truly unforgettable dining experience for our guests.
• Recruit, onboard, train, roster, coach, motivate, and manage team members effectively.
• Oversee kitchen costs, inventory, and labor management to optimize efficiency.
• Uphold food safety and maintain high HACCP standards.
• Develop promotions and events to drive revenue.

The successful candidate will have:  

• Exceptional leadership skills with demonstrated results in developing and motivating teams, your lead by example approach will be infectious
• A strong dedication to delivering an exceptional dining experience for guests.
• Excellent time management and organizational abilities.
• High motivation and a proactive, solutions-driven approach.
• Experience with local market knowledge in hospitality industry.
• A true foodie who LOVES cooking.  

If you have a can-do attitude, thrive on working with a dedicated team and have experience in a fast-paced, high-volume kitchen, you are the Chef we want to meet!

About the Role! 

As our Demi Chef you will be passionate and creative in your approach to consistently producing high quality dishes that delight our guests. Your flexibility in adapting to special requests will contribute to creating memorable dining experiences that will see guests returning time and time again.

Reporting to the Executive Chef, your responsibilities will include: 

• Providing courteous, efficient and professional service to exceed guest expectations.
• Perform tasks within a timely manner to ensure high guest satisfaction. 
• Expressing your passions of culinary through creating consistently great food production, in line with high quality standards.
• Maintain standards of all health and hygiene requirements. 
• Liaise with the Kitchen on special requests or delayed meals.

• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Assist with implementation and maintenance of Sofitel Brand Standards.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Assist other departments wherever necessary and maintain good working relationships.
• Report maintenance, hygiene and hazard issues.
• Perform tasks within a timely manner.
• Contribute to Culinary revenue through effective food cost control.
• Lead Ambassadors by setting a positive example.
• Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service.
• Monitor the productivity of other Ambassadors while also providing support at all times.
• Leads shifts while preparing food items and executing requests based on required specifications.

ALL about the role:

• Ensure consistent great food production, in line with the high-quality standards
• Perform tasks within a timely manner
• Keep all working areas clean and tidy and ensure no cross contaminating
• Assist other departments wherever necessary and maintain good working relationships
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Awareness departmental targets and strive to achieve them as part of the team
• Meet all health and hygiene requirements
• Be environmentally aware

We are seeking a full-time Chef De Partie to join our team immediately and provide efficient, friendly and professional service to all of our lounge guests. We have opportunities available in our al la carte and buffet environments.

All of our roles are focused on exciting our guests with flair and enthusiasm and demonstrating a genuine passion for customer service.

• Support the Executive Chef in food preparation, ordering, and team development to meet lounge standards.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
• Work with and coordinate the work of apprentices in preparing and producing food as required.
• Assist with managing team members - performance and leading by example. 
• Responsibility for your designated area, as well as anticipation of guests needs
• Prepare and present with flair all menu items for buffet, a la carte and tray service as required to Lounge standards and within budget controls
• Ensure Food safety standards are met in all stages of the food cycle—delivery, storage, preparation, cookery, service, and rotation.