Total 9 chef job vacancies in Perth

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

Amuni Restaurant is a Contemporary wine bar, restaurant and pizzeria specializing in exquisite Mediterranean food right in the heart of the new west coast hot spot, port Coogee. At Amuni we pride ourselves in being able to offer our valued guests like family! The provenance, authenticity and quality of our food should set a new bar in the industry, each menu item is carefully considered by our passionate chefs to give you a truly special dining experience.
Tasks & Duties:
1. Prepare, cook, and present meals according to the restaurant's recipes and standards.
2. Assist in designing and planning menus that are in line with the restaurant’s theme and seasonal availability.
3. Modify recipes to meet special dietary needs (e.g., gluten-free, vegan, allergies).
4. Introduce new dishes and specials to keep the menu fresh and innovative.
5. Ensure that the kitchen operates in a timely manner and meets service standards.

Skills and experience:
1. Proven experience as a Chef or in a similar culinary role.
2. Knowledge of a wide range of cooking techniques and cuisines.
3. Suitable candidates must have relevant qualifications and at least 3 years of working experience.

On behalf of our client (Assetlink Village Services), we are advertising. Assesstlink Village Services is looking for Chefs in Perth, WA.

This role is a site based operational role, it is a key component of the Village Services and it will help deliver safe services within the catering and food service locations. The role will work closely with all other team members within the village.

Primary Objectives:
Work with the catering team in the delivery of the following in accordance with site based HSEQ requirements.
• Customer Service Excellence to all residents and fellow team members
• High-quality food service to dining rooms and specific functions
• Food production in accordance with HACCP principles and Assetlink Food Safety Plan
• Food storage and stock rotation in accordance with HACCP principles and ASL FSP
• Hygiene and friendly presentation of the dining room and food and beverage areas
• Assist in management of food and kitchen waste to minimise waste to landfill and maximise recyclable materials
• High quality food service to wet mess

Specific Accountabilities and Duties:
• Safety Health and Environment, proactively manage and demonstrate leadership in and adherence to all site based HSEQ and Food Safety procedures.
• Food service in accordance with contract SOW, managing food production in accordance with forecast manday numbers
• Food service in accordance with budget food cost
• Work with catering team to ensure compliance to Assetlink minimum standards and customer service values and focus
• Assist in production of cycle menus and function menus consistent with the SOW and in line with nominated agreed suppliers
• Assist in compilation of weekly orders
• Other duties as required to support service delivery in the village and project work areas.

Skills/Abilities:
• Multi-task, performing various consecutive tasks within a dynamic team
• Ability to work between different work areas
• Flexible approach to changing work conditions, work to meet project needs, for example, assist truck unloading or shift change day with additional room cleans

Education/Certification:
• Suitable Commercial Cookery Certification
• Suitable experience in similar locations
• Safe Food Handling Certificate
• Senior First Aid (Desirable)
• Forklift (Desirable)
Covid 19 Hygiene course

Required Knowledge:
• Ability to read, follow and understand written work instructions
• Ability to identify hazards specific to the unique work location
• Ability to communicate the required food production and food safety standards to the team

Salary: $73,150 to $90,000 per annum
Position : Full Time

On behalf of our client, we are advertising.

3Sheets On The Harbour based in Hillarys, is looking for a Chef De Partie to join their team on a full-time basis. This is a family friendly restaurant right at the heart of Hillarys Boat Harbour specialising in informal dining and craft beers from all around Australia

FUNCTION:
Organises kitchen operations and prepares and serves a range of dishes whilst supervising junior members of the kitchen brigade

RESPONSIBILITIES:
• Prepares, cooks, serves and stores the required dishes:
• Identifies areas of improvement and passes on ideas to management
• Communicates politely and display courtesy to colleagues and customers
• Provides direction to the Kitchen helpers, including Commis, Cooks and Kitchen Hands
• Ensures the smooth running of the kitchen in the absence of the Head Chef/ Sous Chef
• Communicates to his/her superior any difficulties, staff or customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Prepares in advance food and equipment needed for the service
• Demonstrate a sound awareness of OH&S policies and procedures
• Provide induction and refresher training to all staff, ensuring their ability to discharge allocated OH&S responsibilities including: hazards within the workplaces, safe operating procedures, use and maintenance of PPE and safety equipment and emergency response procedures

• Relevant Qualifications in Commercial Cookery
• Minimum 3 years previous experience as a Chef
• Excellent written and verbal communication skills

Salary: $73,150 per annum plus Superannuation.

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

On behalf of our client, Balthazar Restaurant and Wine Bar, we are advertising. Balthazar are looking for a Junior Sous Chef to join their team based in the heart of the city in Perth on a full-time basis.

Balthazar is situated at the base of an original Art Deco the ‘Lawson’ apartments. Balthazar prides itself on offering an intimate, sophisticated, and refined modern Australian dining where the menu with focus on local produce is paired with a curated wine list to establish a fine unique culinary experience.

Our Junior Sous Chef reports to Sous Chef and Head Chef to ensure that the food service is contemporary, popular, and profitable way and at the same time adhering to the venue’s standards.

Duties & Responsibilities:
• Assist head chef in developing the menu that add creative /appealing items
• Provide suggestions with receipts and techniques
• Ensure all food is equal or above minimum set standards
• Minimise waste and ensure astute portion control
• Monitoring all deliveries for quality and quantity
• Communicating purchasing requirements
• Ensuring the appropriate storage and rotation of all stock
• Maintaining superior personal hygiene practice at all times
• Ensuring all equipment is maintained and cleaned at all times
• Maintaining a clean and safe environment at all times
• Working as part of team to ensure that all tasks are completed in order of priority and in the allotted time frame

Qualifications and Experience:
• Diploma or relevant qualification
• At least 2 years’ experience in similar role

Salary from $73,150 per annum.

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

On behalf of our client, we are advertising.
Lot One Kitchen offers relaxed coastal dining experience for breakfast and lunch. Learn more at https://www.lotonekitchen.com.au/.

Tasks & Duties:
• Reporting to the Head Chef you will assist in leading, managing and developing staff in the kitchen
• Training of 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.

Skills and experience
• Suitable candidates must have relevant training qualifications and at least 3 years of working experience.

Salary: $70,000 p.a.

We are advertising on behalf of Cottesloe Beach Hotel who is looking for a Chef De Partie to join the team.

Responsibilities:
1. To ensure that you work to the standards laid down by the Executive Head Chef and the senior kitchen management team.
2. To ensure that all recipes are followed by the book in preparation for
service.
3. To assist the kitchen team and the Cottesloe beach hotel in ensuring that the apprentices receive comprehensive and relevant chef training and assist with menu planning.
4. To ensure that all foods are prepared with the greatest of care and Analyses sales and organizes kitchen preparation accordingly so
wastage is kept to a minimum.
5. Regularly monitor the staff for safety, hygiene, uniform and other standards set by the Company
6. To constantly check all sections throughout the shift ensuring section
Fridges are checked regularly for cleanliness, correct mis en place and stock rotation.
7. To maintain the highest level of cleanliness in the kitchen; including cool room, dairy, service fridges, bakery area. Entrances and exits to the kitchen and the ground floor kitchen.
8. To work on a section in the kitchen at any required time.
9. To assist in managing stock rotation and cleanliness in all walk in fridges.
10. To respond to comments with efficiency and respect to the senior chef on duty.
11. To consistently take notes thus enabling you to work up your own knowledge profile.
12. To ensure the kitchen is a secure and safe learning environment for the
Apprentices. Reporting any concerns regarding health, safety and hygiene or chef and/or trainee attitude or capability to the Executive Chef and Sous chef immediately.
13. To fully comply with uniform and grooming standards i.e. being well presented, clean informs, hair covered, representing the Company at all times.
14. To liaise with the senior members of the kitchen team when reporting for work and not to leave without informing a senior chef on duty.
15. To be responsible for the cleanliness and hygiene of your fridge and section at all times during your shift.
16. To cooperate fully with work carried out and recommendations made by Health and Safety Consultants.
17. To maintain the highest discipline in your attendance and to inform the senior chef on duty as early as possible if you cannot attend work or if you will be late for your shift.
18. Be aware of and deal with all guest complaints in accordance with the company policy.
19. Complete all paperwork accurately including the time sheets for payroll.
20. Liaise with sous chef in regards to ordering, receiving and storage of ingredients according to company policy.


Essential skills:
Must have at least 2 years working experience as chef
Be able to work in a high-volume, high-pressure environment
Have a passion for delivering the highest level of customer satisfaction
Excellent communication and interpersonal skills
Time management and multi-tasking skills

Salary: $70,000 Per Annum.

We are advertising on behalf of Cottesloe Beach Hotel who is looking for a Chef De Partie to join the team.

Responsibilities:
1. To ensure that you work to the standards laid down by the Executive Head Chef and the senior kitchen management team.
2. To ensure that all recipes are followed by the book in preparation for
service.
3. To assist the kitchen team and the Cottesloe beach hotel in ensuring that the apprentices receive comprehensive and relevant chef training and assist with menu planning.
4. To ensure that all foods are prepared with the greatest of care and Analyses sales and organizes kitchen preparation accordingly so
wastage is kept to a minimum.
5. Regularly monitor the staff for safety, hygiene, uniform and other standards set by the Company
6. To constantly check all sections throughout the shift ensuring section
Fridges are checked regularly for cleanliness, correct mis en place and stock rotation.
7. To maintain the highest level of cleanliness in the kitchen; including cool room, dairy, service fridges, bakery area. Entrances and exits to the kitchen and the ground floor kitchen.
8. To work on a section in the kitchen at any required time.
9. To assist in managing stock rotation and cleanliness in all walk in fridges.
10. To respond to comments with efficiency and respect to the senior chef on duty.
11. To consistently take notes thus enabling you to work up your own knowledge profile.
12. To ensure the kitchen is a secure and safe learning environment for the
Apprentices. Reporting any concerns regarding health, safety and hygiene or chef and/or trainee attitude or capability to the Executive Chef and Sous chef immediately.
13. To fully comply with uniform and grooming standards i.e. being well presented, clean informs, hair covered, representing the Company at all times.
14. To liaise with the senior members of the kitchen team when reporting for work and not to leave without informing a senior chef on duty.
15. To be responsible for the cleanliness and hygiene of your fridge and section at all times during your shift.
16. To cooperate fully with work carried out and recommendations made by Health and Safety Consultants.
17. To maintain the highest discipline in your attendance and to inform the senior chef on duty as early as possible if you cannot attend work or if you will be late for your shift.
18. Be aware of and deal with all guest complaints in accordance with the company policy.
19. Complete all paperwork accurately including the time sheets for payroll.
20. Liaise with sous chef in regards to ordering, receiving and storage of ingredients according to company policy.


Essential skills:
Must have at least 2 years working experience as chef
Be able to work in a high-volume, high-pressure environment
Have a passion for delivering the highest level of customer satisfaction
Excellent communication and interpersonal skills
Time management and multi-tasking skills

Salary: $70,000 Per Annum.

On behalf of our client, Vin Populi, we are advertising. Vin Populi is looking for a CDP to join their team based in Fremantle on a full-time basis. Vin Populi is situated at Fremantle’s West End, and from the team behind “No Mafia”, this light and sophisticated wine bar/restaurant, Vin Populi prides itself on serving up salumi and fresh pasta daily alongside martinis and vino.

A CDP assists sous chef and head chef in the management and control of food portion and wastage, monitoring all deliveries for quality and quantity, assisting head chef in developing menu and provide suggestions and feedback to the dishes and daily maintenance of food safety and maintaining a clean and safe environment at all times.

Duties & Responsibilities:


• Assist head chef in developing the menu that add creative /appealing items
• Provide suggestions with receipts and techniques
• Ensure all food is equal or above minimum set standards
• Minimise waste and ensure astute portion control
• Monitoring all deliveries for quality and quantity
• Communicating purchasing requirements
• Ensuring ththe appropriate storage and rotation of all stock
• Maintaining superior personal hygiene practice at all times
• Ensuring all equipment is maintained and cleand at all times
• Maintaining a clean and safe environment at all times

Qualifications and Experience:
• Diploma or relevant qualification
• At least 2 years experience in similar role

Salary from $70 to $75k per year


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