Total 19 commis chef job vacancies in wa regional broome

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

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

On behalf of our client, we are advertising.

The Hedland Hotel located on the foreshore of Port Hedland, with sweeping views of the Indian Ocean, Hedland Hotel has been the accommodation of choice for business travellers to Port Hedland. Our signature bar and Hedland Hotel Bistro is a social hub for guests and locals with friendly service making you feel right at home. An exciting opportunity is now available for a Chef De Partie at Hedland Hotel.

Tasks & Duties:
• Prepare and cook meals under the guidance of the Executive Chef or Sous Chef (as appropriate) to hotel standards
• Ensure completion of Food Safety Manual checklists as directed.
• Liaise with food outlet managers to streamline operations, maintain open communication and provide feedback.
• Use standard recipes, including photographic presentation, of all menu items in food outlets.
• Supervise and maintain quality control, including tasting and examining food, for outgoing meals and incoming produce according to specifications.
• Supervise shifts in the absence of the Sous Chef or Executive Chef
• Prepare market and grocery lists to assist in effective and timely production of food and smooth running of the kitchen.
• Actively pursue cost savings measures by minimizing wastage and recycling where possible.
• Induct, train and coach apprentices and new kitchen associates in Local Standard Operating Procedures and policies and procedures to ensure compliance to organizational standards and to optimize individual performance.
• Provide kitchen brigade with general performance feedback and work to resolve any associates grievances. Communicate significant issues to management.
• Conduct daily shift briefings and communicate any important changes or information. Ensure effective shift hand-overs.
• Ensure adherence to organizational standards of kitchen cleanliness and hygiene.

Skills and experience:
• Relevant commercial cookery qualifications.
• Previous experience in a similar role for at least 2 years.
• Experience with leading, managing and motivating junior staff members/apprentices.
• Display a passion for creating high standards of excellence in food preparation and presentation.
• Strong organizing skills with the ability to work under pressure.
• Computer literate (Microsoft Office suite).

Salary from $73,150 to $75,000 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.

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 (Eyre Travelstops), we are advertising.

Eyre Travelstops is looking for Chef to join their team in Norseman, WA,6443.

Responsibilities:
Responsible for the all operations within the Kitchen department of the property.
In accordance with the instructions and procedures of the company as advised, amended or introduced from time to time.

Job Duties:
• Prepare, season and cook food as directed, meeting dietary requirements where required
• Follow recipes and presentation specifications
• Operate standard kitchen equipment safely and efficiently
• Oversee and manage kitchen operations
• Clean and organise kitchen and equipment in adherence to hygiene and safety regulations
• Preserve and store foodstuffs in appropriate temperature-controlled facilities
• Compliance with all relevant laws, legislation and regulations.
• The applicants must be experienced, motivated and hard working chefs with a genuine passion for the hospitality industry to become part of our team at our properties at Norseman.
• Our businesses consist of a diner, restaurant, bar and service station.
• The successful applicant must have strong leadership and customer focus skills for this hands on, diverse and busy role.
• Company subsidized accommodation and competitive salary is on offer.•
• Kitchen duties inclusive of a hands - on role as appropriate.

Experience:
• Cook/Chef: 4 years (Preferred)
• Commercial Cookery Qualification:
• Certificate III in Commercial Cookery (Required)

Job Type: Full-time
Salary: $73,150 per year
Location: Norseman WA 6443

On behalf of our client (ibis Style), we are advertising.
ibis Styles Mount Isa is located in the heart of Mount Isa, just a short walk from the main shopping area. Offering views of the city and the spectacular Mount Isa Mines, ibis Styles Mount Isa features 57 rooms, an outdoor swimming pool, a restaurant and bar and paid secured off street parking as well as free unsecured parking. The major Mount Isa tourist attraction, the "Outback At Isa" Discovery Centre, is also situated nearby.

Currently, ibis Styles Mount Isa is looking for Chef de Partie to join the team, The role is responsible for assisting the Head Chef with operation of the kitchen; ensuring that food standards, preparation, ordering, presentation and cooking techniques are carried out according to established recipes and standards.

Primary Responsibilities
• Supervision of kitchen in the absence of the 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 in planning and creating menus 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 in the preparation and production of food as required.
• Prepares and ensures availability of mis en place as required.
• Keep all working areas clean and tidy.
• Ensure all equipment is maintained, serviced and cleaned.
• Assist with preparation of rosters, ensuring that suitable and cost effective employee levels are maintained at all times. Rosters to be authorised by appropriate department head.
• Report any problems to the Head Chef.

EXPERIENCE:
- Must have at least 2 years related working experience
- Ability to cook a broad range of food items and willing to provide their input and own flair into the creation and development of the menu and venue.
- Experience in supervising and training cooks and kitchen staff
- Certificate in cookery is referred

Salary: $73,150 to $80,000 per annum.
Work type: Full Time
Work location: Mount Isa City 4825

On behalf of our client, we are advertising. Duchess Out Pty Ltd are looking for few positions of qualified Head Chef/ chefs to join their team in Northam WA

Tasks & Duties:

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
- Plan and prepare food such as handmade original pizza dough, cooking woodfire pizza and
Italian style tapas small plates.
- 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

Skills & Experience Required:
- Minimum two years’ experience in a similar role
- Certificate III Commercial Cookery preferred
- Excellent interpersonal skills
- The desire for personal growth and professional development

Salary from from $ 73,150 -$85,000+super

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 (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, we are advertising.

The Hedland Hotel located on the foreshore of Port Hedland, with sweeping views of the Indian Ocean, Hedland Hotel has been the accommodation of choice for business travellers to Port Hedland. Our signature bar and Hedland Hotel Bistro is a social hub for guests and locals with friendly service making you feel right at home. An exciting opportunity is now available for a Chef De Partie at Hedland Hotel.

Tasks & Duties:
• Prepare and cook meals under the guidance of the Executive Chef or Sous Chef (as appropriate) to hotel standards
• Ensure completion of Food Safety Manual checklists as directed.
• Liaise with food outlet managers to streamline operations, maintain open communication and provide feedback.
• Use standard recipes, including photographic presentation, of all menu items in food outlets.
• Supervise and maintain quality control, including tasting and examining food, for outgoing meals and incoming produce according to specifications.
• Supervise shifts in the absence of the Sous Chef or Executive Chef
• Prepare market and grocery lists to assist in effective and timely production of food and smooth running of the kitchen.
• Actively pursue cost savings measures by minimizing wastage and recycling where possible.
• Induct, train and coach apprentices and new kitchen associates in Local Standard Operating Procedures and policies and procedures to ensure compliance to organizational standards and to optimize individual performance.
• Provide kitchen brigade with general performance feedback and work to resolve any associates grievances. Communicate significant issues to management.
• Conduct daily shift briefings and communicate any important changes or information. Ensure effective shift hand-overs.
• Ensure adherence to organizational standards of kitchen cleanliness and hygiene.

Skills and experience:
• Relevant commercial cookery qualifications.
• Previous experience in a similar role for at least 2 years.
• Experience with leading, managing and motivating junior staff members/apprentices.
• Display a passion for creating high standards of excellence in food preparation and presentation.
• Strong organizing skills with the ability to work under pressure.
• Computer literate (Microsoft Office suite).

Salary from $73,150 to $75,000 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, Karratha International Hotel, we are advertising.


Prepare and present food to hotel standards, providing functional assistance in the operation of the kitchen and continuing to develop and build on effective cookery skills, cooking systems and team skills. Contribute to the effective teamwork of the kitchen brigade. Comply with the Hotel’s OSH policies, procedures and guidelines relevant to the division or area of work.


Tasks & Duties:
- Perform the smooth running of service session when on duty with special care for speed and quality.
- Assist with day to day operations of the kitchen whilst ensuring high standards are achieved at all times.
- Adhere to Food safety Manual and complete food safety manual checklists as directed.
- Use standard recipes, including photographic presentation, of all menu items in food outlets.
- Participate in the building and planning of new menus.
- Maintain quality control, including tasting and examining food, for outgoing meals and incoming produce according to specification.
- Complete opening and closing checklists
- Prepare mis en place according to lists and function sheets.
- Receive and store deliveries. Check food quality, store according to FIFO and review invoices for accuracy.
- Actively pursue cost saving measures by minimizing wastage and recycling where possible.
- Check rosters daily at the end of shift for any changes which may have occurred. Ensure effective shift handovers.
- Assist in maintaining high levels of kitchen cleanliness and hygiene in accordance with organizational standards.
- Interact with department and hotel associates in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication.
- Comply with the Hotels OSH policies and procedures relevant to the Division or area of work.
- Participate in OSH programs as requested.
- Report all incidents within 24 hours.
- Duties as requested by your manager.


Salary: From $73,150 pa
Job Type: Full Time
Work Location: Karratha WA 6714

On behalf of our client (Stonewater Pty Ltd), we are advertising. Stonewater Pty Ltd is looking for Chefs and Cooks to join their team based in Mount Pleasant, WA.

The Key Responsibilities of this role are:
• The ability to work cohesively in a small team
• Prepare, cook and serve amazing breakfast and lunch and dinner dishes
• Ensure food is consistently exceptional and maintained to quality standard
• The ability to work in a fast-paced environment
• Strong communication skills
• Seasonal menu design
• Effectively manage all food and labour costs in line with business expectations
• Manage daily kitchen activities (including overseeing kitchen staff and staff rostering)
• Motivate team members through positive behaviour.
• Participate in and reinforce the organisation of cost controlling and waste management of food

Requirements.
• Qualification of Commercial Cookery completed
• Understanding of various cooking methods, ingredients, equipment, and procedures
• The ability to communicate effectively with team members
• Understanding of industry standard hygiene practices

Salary from: $73,150 per annum + super.

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.

On behalf of our client (Potshot Resort Hotel), we are advertising.

Potshot Resort Hotel is looking for Chef to join their team based in Exmouth, WA.

Responsibilities:
The preparation and delivery of high quality catering to the Potshot Resort Hotel clientele including the planning of menus and ordering of supplies for either of the premises as the business requires.

Duties:
• Inspection of food to ensure quality and standard
• Preparation and cooking of a variety of foods mainly Australian & European cuisines
• Monitoring and checking of ovens, grills and other cooking equipment temperatures to maintain quality for cooking purposes
• Preparing seasonings, garnishes and sauces and season food during cooking
• Portioning of food, adding sauces and garnishes
• Appropriate storage of food in temperature controlled facilities
• Planning of menus and estimating requirements
• Training of other kitchen staff as required
• Maintaining health & safety and food hygiene standards

Experience / Essential skills:
• AQF Certificate III or at least 3 years experience
• Cooking & knife skills
• Good communication skills with kitchen staff & management
• Be versatile and move between premises efficiently as the business requires

Salary: $70,000.00 per annum
Position: Full Time