Total 9 chef job vacancies in NSW - Sydney - St George & Sutherland Shire

The Client

Afterglow Eatery is a local café restaurant in the community of Epping in NSW. Focusing on fresh local quality ingredients and friendly service. They are always looking for new and creative ways to excite their customers in terms of food taste, quality and presentation.





The Role

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

This is a full-time role with an annual salary set at $73,500 plus superannuation.

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Duties will include:

Design and plan menus considering customer preferences, ingredient availability, and dietary requirements

Supervise food preparation processes to ensure consistency in taste, quality, and presentation

Manage kitchen supplies by monitoring stock levels and placing orders for ingredients as needed, ensuring minimal waste

Enforce health and safety regulations in the kitchen, ensuring all hygiene practices comply with food safety standards

Lead and mentor kitchen staff, providing training on preparation techniques, food safety, and efficient kitchen workflows.



Preparing a wide range of dishes from the menu using various cooking methods.

Work closely with service staff to ensure smooth operations during peak hours, maintaining quality service

Keep kitchen areas clean, organised, and fully operational by ensuring all equipment is maintained and working efficiently

Develop and experiment with new recipes to refresh the menu and enhance customer dining experiences

Monitor kitchen costs, adjust practices to stay within budget while maintaining the highest food quality

Handle pressure in a fast-paced kitchen environment, delivering orders promptly without compromising quality





Requirements

Relevant qualifications in commercial cookery

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

At least 2 years’ experience in menu planning

At least 2 years’ experience in dietary and nutritional planning

Passion for great food and presentation

Understanding of, and commitment to, food safety

Experience in kitchen operations and in managing a team

Experience in training kitchen staff

Ability to work well under pressure

Goods ordering and menu costing

Stock control and wastage minimization

The Client

Griffith?Ex-Servicemen’s Club is a dynamic venue with its inhouse dining facilities that offers modern Australian pub cuisine and international cuisine meals. We are currently looking for Chef De Partie (multiple positions) to join their team.



The Role

This is for full time basis with a guaranteed annual salary of 73,210.80 plus superannuation and is based in Griffith, NSW. There are multiple positions available.



Hours of work:

This is a full-time role where the incumbent will be expected to work at least 38 hours per week. The shifts required to be worked may vary from time to time.



?Duties will include:

Estimate food consumption and requisition or purchase food.

Ensure that each department/section place an order for next day consumption based on their par stock levels.

Cooking food by a range of methods. Preparation, cooking, garnishing, and presentation of food.

Presentation of food, and to create decorative food displays.

Ensure the workstation is always kept clean and hygienic.

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

Inspect supplies, equipment, and work areas to ensure conformance to established standards.

Monitor sanitation practices to ensure that the standards and regulations.

Order or requisition food and other supplies needed to ensure efficient operation.

Supervise and coordinate activities of workers engaged in food preparation.

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

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

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

Check the quantity and quality of received products to be used in food preparation.

Proper handling of electrical equipment used like microwave, oven, food processor, refrigerator, freezer etc.

Maintaining occupation health safety procedures etc.

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



Qualification and requirements

Relevant qualification at a level of Diploma or higher, or at least 3 years of relevant work experience.

Minimum 2 years of experience as a Chef.

Has a least 2 years’ experience working in a commercial kitchen.

Must have at least 2 years of menu planning experience including cost control and new dish planning.

At least 2 years’ experience in preparing food to dietary restrictions; particularly gluten free and vegan diets

Must know how to cook over open fire grill.

Passion for great food and presentation.

Understanding of, and commitment to food safety.

Experience in kitchen operations and in managing a team.

Experience in training kitchen staff.

Must work on weekends.

Ability to work well under pressure.

Being able to communicate in English in a fast paced and high intensity.

The Client

The Spice Lounge Indian Cuisine is a highly reviewed restaurant that serves authentic and traditional Indian Cuisine in the Busy area of Pyrmont in Sydney. They are currently looking for an experienced Chef to join their team.



The Role

You will have the opportunity to work in a truly dynamic team and you will have the chance to display your creativity in the dishes that you create. This is for a full time role with an annual salary of $75,000 to $80,000, depending on experience plus superannuation.







The Responsibilities

Your tasks at the restaurant will consist of:

Manages all activities associated with food

Direct and organize kitchen staff in the correct preparation, garnishing, and serving of meals.

Cook & present the dishes attractively and creatively according to the procedures which are necessary to keep nutrition related to vegetables and meats.

Training and induction of new and existing staff.

Preparing a roaster and organizing staff for the smooth functioning of the kitchen.

Examine food to ensure quality and presentation

Use different methods of cooking such as tandoori cooking, frying, steaming, boiling and roasting

Prepare and cook complete meals or individual dishes and foods

Portioning food, placing it on plates, and adding gravies, sauces and garnishes

Instruct cooks and other workers in the preparation, cooking, garnishing & presentation of food

Order or requisition food and other supplies needed to ensure efficient operation

Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs

Reporting to management if any maintenance is required

Maintain inventory and records of food, supplies and equipment

Order raw materials to supplier as per business need

Review menu with the management and contribute to some seasonal changes to the menu

Follow and maintain all OH&SC requirement for safe kitchen operations.

Assist in the development of the menu in consultation with the Owner or the restaurant manager

Supervising and training new staff as and when required





The Requirements:



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



Knowledge and experience in modern and authentic Indian cuisine

At least 4 years of commercial cooking experience as a Chef

Minimum 4 years of experience in tandoori cooking is essential

Minimum 4 years of experience in menu planning

Able to prepare Indian sauces and Tandoori rub mix from scratch

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

Must know how to cook with the tandoor oven

Relevant qualifications in cookery or hospitality and tourism

Experience and knowledge in Indian cuisine is essential

Relevant qualifications in hospitality/cookery required

Must also be skilled in tandoori cooking

The Client

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

The Role

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

This is for a full time role with an annual salary of $73,500 - $80,000 plus superannuation.

?Duties will include:

Plan, direct, and supervise the food preparation and cooking activities

Determine how food should be presented, and create decorative food displays

Determine production schedules & staff requirements necessary to ensure delivery of services

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

Inspect supplies, equipment, and work areas to ensure conformance to established standards

Instruct cooks and other workers in the preparation, cooking, garnishing & presentation of food

Monitor sanitation practices to ensure that employees follow standards and regulations

Order or requisition food and other supplies needed to ensure efficient operation

Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs

Arrange for equipment purchases and repairs

Meet with sales representatives in order to negotiate prices and order supplies

Prepared and cook food of all types, either on a regular basis or for special guests or functions

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

Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers

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

Check the quantity and quality of received products

Demonstrate new cooking techniques and equipment to staff

Record production and operational data on specified forms

Requirements

Relevant qualifications in cookery or hospitality

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

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

Experience and knowledge in modern Australian cuisine is essential

At least 2 years’ experience with menu planning and new dish planning

Passion for great food and presentation

Understanding of, and commitment to, food safety

Experience in kitchen operations and in managing a team

Experience in training kitchen staff

Ability to work well under pressure

Goods ordering and menu costing

Stock control and wastage minimization

The Client

My Oh My Espresso is a popular and highly raved restaurant in Cremorne that specialises in modern Australian cuisine. They are highly reviewed online for their delicious freshly cooked meals with gluten free and vegan options.

They are currently looking for an experienced Chef to join their team.





The Role

You will have the opportunity to work in a truly dynamic team with the chance to display your creativity in the dishes that you create. You will not only be able to hone your cooking skills and techniques, you will also have the freedom to express yourself in the dishes you create. This is for a full time role with an annual salary at $75,000 plus superannuation.

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Duties will include:

Ensure that all food is of excellent quality and served in a timely manner.

Develop recipes and determine how to present dishes

Plan menus and ensure the quality of meals

Estimate food consumption and requisition or purchase food

Ensure that each department/section place an order for next day consumption based on their par stock levels.

Ensure proper receiving, storage, and rotation of products to comply with the standards.

Minimize waste and maximize thorough usage of food through careful ordering, proper and well-organized storage, use of proven recipes, and creative use of leftover food. (Review “waste/spoilage log”)

Manages the kitchen and ensures compliance with all standards of best practices

Ensure that safety standards and sanitary requirements are met each and every day.

Oversee catering events and may also offer culinary instruction and/or demonstrate culinary techniques





Requirements

Relevant qualifications in cookery or hospitality and tourism

Minimum 2 years of experience as a Chef

Experience and knowledge in modern Australia cuisine is essential

Must be experienced with gluten free and vegan cooking

Must have at least 2 years of menu planning experience including cost control and planning menu to budget

Passion for great food and presentation

Understanding of, and commitment to food safety

Experience in kitchen operations and in managing a team

Experience in training kitchen staff

Must work on weekends

Ability to work well under pressure

Goods ordering and menu costing

Stock control and wastage minimization

About The Client

Namaste Indian is a popular traditional Indian restaurant in East Maitland in NSW. They are currently looking for an experienced Chef to join their expanding team.




The Role

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

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




The Responsibilities

Your tasks at the restaurant will consist of:

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

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

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

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

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

Assist kitchen staff in overall kitchen operations to ensure timely services

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

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

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

Perform other inventory duties, performing stock rotation

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

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

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

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

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

Manage relationships with distributors and resolve issues with vendors promptly.

Follow the budget established by the restaurant manager.

Ensure safety and sanitation practices in the kitchen.

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




The Requirements:



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



Strong food knowledge and skills in authentic Indian cuisine

Relevant qualifications in cookery or hospitality

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

Minimum 2 years of experience in tandoori cooking is essential

Able to prepare Indian sauces and Tandoori rub mix from scratch

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

Passion for great food and presentation

Understanding of, and commitment to, food safety

Experience in kitchen operations and in managing a team

Experience in training kitchen staff

Ability to work well under pressure

Goods ordering and menu costing

Stock control and wastage minimization

Able to work to a flexible roster includes weekends

About The Client

The Shack at Monterey in NSW is an innovative organic Wholefoods Cafe restaurant serving healthy nutritious gluten free, paleo, vegetarian, pescatarian and vegan meals and desserts. They are currently looking for an experienced Chef to join their kitchen team.


The Role

This is a full-time role with an annual salary set at $74,000, depending on experience plus superannuation. The role is based in Monterey in NSW.





The Responsibilities

Examine food to ensure quality and presentation

Cooking variety of dishes from the menu and on pans with guidance of head chef

Using different methods of cooking such as specialized cooking, frying, steaming, boiling, and grilling.

Prepare and cook complete meals or individual dishes and foods

Portioning food, placing it on plates, and adding gravies, sauces, and garnishes

Regulating temperatures of ovens, grills and other cooking equipment maintain them in good working condition

Reporting to management if any maintenance is required

Maintain inventory and records of food, supplies, and equipment

Order raw materials to supplier as per business need

Review menu with head chef and contribute to some seasonal changes to the menu

Follow and maintain all OH&SC requirement for safe kitchen operations.

Clean and maintain work area and kitchen equipment

Setting up and stocking stations with all necessary supplies

Assist with the ordering of supplies

Cooking menu items in co-operation with the rest of the kitchen staff

Assist in the development of the menu in consultation with the restaurant director/owner.

Supervising and training new staff as and when required









The Requirements:



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



Relevant qualifications in cookery or hospitality

Has a least 2 years’ experience working in a commercial kitchen

At least 2 years’ experience of menu planning and new dish planning

At least 2 years’ experience in preparing food to dietary restrictions; particularly gluten free, paleo, vegetarian, pescatarian and vegan diets

Demonstrated ability to multi-task

Experience supervising staff

Ability to manage stock and par levels within budget

Demonstrated experience working in a fast-paced environment

Is punctual and able to follow instructions

Enjoys working as part of a team

Maintains a clean and sanitized work area

Can communicate clearly

Shares a passion for the hospitality industry

The Client

Moko was established in 2018 on Rowe Street, Eastwood, with a vision to blend the vibrant culinary scene of Eastwood with the charm of a traditional Korean village. Moko has been dedicated to offering a top-tier dining experience, where guests can enjoy delicious meals crafted from locally sourced ingredients, as well as a diverse selection of beverages.

They are currently looking for an experienced Chef to join their team.





The Role

This is for a full time role with an annual salary set at $78,000 including superannuation.

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Duties will include:

Create and update pub menu with special focus on local produce and sustainability

Develop recipes through measurements to maintain food standards.

Contact and open accounts with food suppliers.

Purchase equipment for kitchen from local wholesalers.

Stock (Inventory) management such as daily, weekly and monthly basis to reduce waste.

Organise purchase, shipping, storage and delivery.

Advise and assist a director and a head chef with hiring cooks and assistant staff.

Train and teach junior chefs and cooks with Australian food safety standards.

Organise staff rostering through Deputy program.

Supervise and oversee activities of cooks and assistant staff.

Ensure and monitor quality of dishes at all stages of preparation and presentation.

Manage high volume of food operations.

Discuss food preparation issues with a director, a head chef, cooks and assistant staff.

Ensure to comply with nutrition, sanitation and safety standards.

Explain and enforce hygiene regulations.

Remedy possible problems and defects at kitchen operation.

Demonstrate techniques to cooks and assistant staff, and advise on cooking Divide food into portions and add gravies, sauces and garnishes.

Oversee process for freezing and preserving foods.

Ensure to order food materials on a timely basis.

Prepare and cook cuisines.

Demonstrate new cooking techniques and equipment to staff

Record production and operational data on specified forms







Requirements

Relevant qualifications in cookery

Minimum 4 years of experience as a Chef in a commercial kitchen

Experience and knowledge in modern Australian pub cuisine is essential

Must have at least 3 years of recent experience in developing menu

Must have at least 2 years of commercial experience in operating grill

Passion for great food and presentation

Understanding of, and commitment to, food safety

Experience in kitchen operations and in managing a team

Experience in training kitchen staff

Ability to work well under pressure

Must work on weekends

About The Client

Ballina's Indian Kitchen is a highly reviewed traditional Indian restaurant in Ballina, New South Wales. They are currently looking for an enthusiastic Chef to join their expanding team.



The Role

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

This is a full time role with an annual salary set at $70,000 plus superannuation.





The Responsibilities

Your tasks at the restaurant will consist of:

Manage and supervise culinary staff.

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

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

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

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

Assist kitchen staff in overall kitchen operations to ensure timely services

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

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

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

Perform other inventory duties, performing stock rotation

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

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

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

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

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

Manage relationships with distributors and resolve issues with vendors promptly.

Follow the budget established by the restaurant manager.

Ensure safety and sanitation practices in the kitchen.

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




The Requirements:

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

Strong food knowledge and skills in authentic Indian cuisine

Relevant qualifications in cookery or hospitality

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

Minimum 2 years of experience in tandoori cooking is essential

Able to prepare Indian sauces and Tandoori rub mix from scratch

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

Passion for great food and presentation

Understanding of, and commitment to, food safety

Experience in kitchen operations and in managing a team

Experience in training kitchen staff

Ability to work well under pressure

Goods ordering and menu costing

Stock control and wastage minimization

Able to work to a flexible roster includes weekends