Total 19 chef job vacancies in VIC - Regional - Horsham & Grampians

POSITION: Chef
TYPE: Full-Time
EMPLOYER: Motel Goolwa
LOCATION: Goolwa, South Australia
SALARY: $65,000 to $74,000 per annum
ABOUT US
Motel Goolwa, located at 30 Cadell Street in the heart of Goolwa, South Australia, is a well-known establishment offering comfortable accommodations and a memorable dining experience through our on-site Jack’s Place Café. Situated in a prime location on the scenic South Coast, we cater to travelers seeking convenience, comfort, and quality service. Our café plays a crucial role in enhancing the guest experience by delivering delicious, high-quality meals and refreshments.
ROLE OVERVIEW:
We are seeking a talented and experienced Chef to join our dynamic team. The ideal candidate will be passionate about food, creativity, and maintaining high culinary standards. As a Chef at Motel Goolwa, you will play a pivotal role in designing and preparing exceptional dishes for our guests while contributing to the overall dining experience at Jack’s Place Café.
KEY RESPONSIBILITIES:
Food Preparation and Cooking
Prepare, cook, and present high-quality dishes with consistency and precision.
Maintain high standards of hygiene and food safety throughout the cooking process.
Menu Development
Assist in the creation and implementation of seasonal menus, including innovative and appealing dishes.
Incorporate feedback to refine and enhance menu offerings.
Kitchen Management
Supervise kitchen operations, ensuring efficient workflow and timely meal delivery.
Monitor stock levels, place orders, and minimize waste to control food costs.
Team Collaboration
Work closely with other kitchen staff to ensure smooth daily operations.
Train and mentor junior staff members, ensuring adherence to quality standards.
Customer Focus
Take guest preferences and dietary requirements into account when preparing meals.
Maintain a professional demeanor while interacting with customers as needed.
Compliance
Adhere to workplace health and safety regulations.
Ensure compliance with food handling and sanitation standards.
REQUIREMENTS:
Australian citizens and permanent residents are encouraged to apply.
A Diploma or Certificate IV in Kitchen Management or Commercial Cookery.
A minimum of 12 months of proven experience as a Chef (full-time or part-time pro rata).
Experience in creating and executing menus.
Strong understanding of cost control and inventory management.
Excellent communication and team leadership skills.
Skills and Attributes
A passion for cooking and a commitment to delivering exceptional food quality.
Creativity and attention to detail in food preparation and presentation.
Ability to work under pressure in a fast-paced environment.
Strong organizational and time management skills.
HOW TO APPLY:
Candidates must submit their resume via the online portal.
Only shortlisted candidates will be contacted

Position: Chef
Type: Full-time
Business: Double Barrel Bar & Restaurant
Location: Buderim, Queensland, 4556
Salary: $75,000 per annum
About the Business:
Double Barrel Bar & Restaurant is a popular, fast-paced venue located in the heart of the Sunshine Coast's bustling tourist area. Renowned for offering a fine dining experience alongside a wide selection of barista coffees, wines, spirits, and cocktails, Double Barrel is committed to serving the highest quality food to its customers. Our kitchen prides itself on delivering exceptional meals from all courses, prepared with expertise and attention to detail.
Position Overview:
We are seeking a highly skilled and motivated Chef to join our dynamic kitchen team. The ideal candidate will have a deep understanding of culinary arts, excellent leadership skills, and the ability to manage kitchen operations efficiently. This is a full-time role requiring the chef to plan and execute menus, oversee food preparation, and ensure the quality and presentation of every dish. The chef will be expected to maintain high standards of food safety and hygiene and create a collaborative and efficient kitchen environment.
Key Responsibilities:
Menu Planning: Develop and design creative and seasonal menus based on customer tastes and feedback. Ensure menus reflect the restaurant's fine dining philosophy while offering variety and balance.
Food Preparation: Oversee the preparation, seasoning, and cooking of food, ensuring all dishes are presented to the highest standards.
Quality Control: Monitor the quality of dishes at all stages of preparation and presentation, ensuring they meet Double Barrel’s standards for taste, appearance, and consistency.
Training and Supervision: Select and train kitchen staff and apprentices, ensuring that team members adhere to kitchen procedures and maintain high standards of cleanliness and hygiene.
Kitchen Operations: Coordinate all kitchen operations, from food prep to service, to ensure efficiency and smooth workflow during peak hours.
Health and Safety Compliance: Implement and monitor workplace health, safety, and hygiene regulations to ensure compliance with industry standards.
Cost and Budget Management: Estimate food and labor costs, order food supplies, and manage kitchen finances and budgets to maintain profitability.
Customer Interaction: Understand and analyze customer preferences to tailor dishes and improve overall dining experiences.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Minimum Cert III and Cert IV in commercial cookery
Minimum 2-3 years of proven experience as a chef in a busy bar or cafe restaurant environment.
Expertise in preparing a wide range of dishes, with strong knowledge of fine dining and cafe-style cuisine.
Ability to lead and manage kitchen staff, providing guidance and fostering a collaborative environment.
Strong organizational and time-management skills to ensure efficient kitchen operations.
In-depth knowledge of workplace health, safety, and hygiene regulations.
Budgeting and financial management experience.
Strong communication and interpersonal skills.
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.

Position: Chef
Type: Full-time
Employer: Hecho en Mexico
Location: Yarraville, VIC 3013
Salary: $74,000 per annum
Company Overview:
Join our newly revamped Hecho En Mexico restaurant in Yarraville, a vibrant spot nestled among the area’s most popular locations. We are renowned for upholding high standards of authentic Mexican cuisine and exceptional service, making us a beloved part of the local community. With indoor and beer garden seating, our restaurant offers the perfect setting for guests to enjoy delicious food and refreshing drinks, including margaritas, cocktails, and mocktails. As a vital part of our team, you will help us continue to deliver the quality and vibrant dining experience we are known for.
Position Overview:
We are seeking a Chef with a passion for authentic Mexican cuisine to join our dedicated team. In this role, you will take charge of kitchen operations, ensuring the preparation and presentation of high-quality dishes that cater to diverse dietary preferences, including vegetarian, vegan, and gluten-free options. You will work collaboratively with the team to maintain our reputation for culinary excellence.
Key Responsibilities:
Food Preparation and Cooking:
Prepare and cook authentic Mexican dishes following established recipes and standards.
Ensure food is prepared in accordance with customer dietary requirements (vegetarian, vegan, gluten-free).
Kitchen Management:
Oversee kitchen operations, including maintaining cleanliness, stock rotation, and organization.
Monitor inventory and place orders to ensure the availability of fresh ingredients.
Maintain compliance with food safety and hygiene standards.
Menu Development:
Assist in menu planning, creating new dishes, and improving existing recipes.
Collaborate with the team to ensure seasonal and customer-preferred options.
Team Collaboration:
Train and mentor kitchen staff to enhance skills and efficiency.
Coordinate with front-of-house staff to ensure seamless service delivery.
Quality Control:
Monitor the quality, taste, and presentation of dishes to meet the restaurant’s standards.
Ensure customer satisfaction by responding to feedback and implementing improvements.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Certificate IV in Commercial Cookery or equivalent.
At least 2.5 years of relevant experience as a chef, ideally in Mexican or multicultural cuisine.
Proven knowledge of Mexican cuisine and techniques.
Strong organizational and multitasking skills in a fast-paced environment.
Excellent communication and leadership abilities.
Commitment to maintaining high food safety and hygiene standards.
Creativity in menu development and presentation.
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.

Position Title: Sous Chef
Type: Full-time
Employer: The Spotted Owl
Location: Sunbury, Victoria, 3429
Salary: $73,200 per annum
Position Summary:
We are seeking a dedicated and experienced Sous Chef to join our dynamic team in Sunbury, Victoria. The Sous Chef will work closely with the Head Chef to ensure the smooth operation of the kitchen, maintain the highest culinary and hygiene standards, and oversee the kitchen team. This role involves a combination of hands-on cooking, kitchen management, and team leadership.
Key Responsibilities:
Kitchen Management:
Oversee kitchen operations, ensuring all tasks are performed efficiently and meet the highest standards.
Manage stock control, including inventory monitoring, ordering supplies, and minimizing food wastage.
Enforce and maintain safety protocols and hygiene standards in compliance with health regulations.
Supervise kitchen team members, delegating tasks and ensuring timely completion of all duties under the guidance of the Head Chef.
Food Preparation and Cooking:
Prepare and cook high-quality dishes, maintaining consistency and presentation standards.
Ensure food hygiene and safety standards are met at all stages of food preparation and storage.
Assist in managing the preparation and cooking schedules to meet service demands.
Menu Development:
Collaborate with the Head Chef and Restaurant Manager to design and refine menus.
Discuss food preparation techniques and presentation ideas with kitchen and waiting staff.
Contribute creative input to ensure dishes align with the restaurant’s theme and customer preferences.
Team Collaboration and Training:
Work closely with kitchen staff, fostering a collaborative and positive work environment.
Provide technical advice, mentoring, and essential training to new team members.
Supervise cooks and kitchen staff to ensure adherence to recipes and standards.
Shift Flexibility:
Be available to work during weekends, public holidays, and peak service times to ensure consistent kitchen performance.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Minimum Diploma in commercial cookery.
A minimum of 2 years of relevant experience as a chef.
Strong knowledge of culinary techniques and kitchen operations.
Excellent leadership and team management skills.
Ability to work efficiently under pressure and meet tight deadlines.
Creative and detail-oriented with a passion for food quality and presentation.
Sound understanding of food safety regulations and workplace health and safety practices.
Excellent communication and collaboration skills.
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.

POSITION: Chef
TYPE: Full-time
EMPLOYER: 2 Broke Brothers Pty Ltd
LOCATION: Point Cook VIC 3030
SALARY: $73,500 per annum
ABOUT:
2 Broke Brothers Pty Ltd is a popular café and restaurant located in the heart of Point Cook, Victoria. Known for its friendly atmosphere and diverse menu, the establishment offers a unique blend of classic Australian café fare and innovative dishes crafted with fresh, locally sourced ingredients. With a focus on quality, creativity, and exceptional service, 2 Broke Brothers has become a beloved spot for locals seeking great food and a welcoming dining experience, making it a go-to destination for breakfast, brunch, and lunch in the community.
POSITION OVERVIEW:
2 Broke Brothers Pty Ltd is seeking a skilled and creative Chef to join our dynamic team. The ideal candidate will have a passion for creating exceptional dishes and a commitment to maintaining high-quality food standards. As a Chef, you will play a key role in menu planning, food preparation, and kitchen management. This is an exciting opportunity for a culinary professional who thrives in a fast-paced environment and is eager to contribute to the success of a growing establishment.
KEY RESPONSIBILITIES:
Food Preparation & Cooking: Prepare and cook a diverse range of dishes, including breakfast, lunch, and special menu items, following established recipes and ensuring consistent quality.
Menu Development: Collaborate with the management team to design and update seasonal menus, introducing new dishes and ensuring a variety of options for our customers.
Quality Control: Monitor the quality of ingredients and finished dishes, ensuring that food safety, presentation, and taste meet the restaurant’s standards.
Inventory Management: Oversee stock levels and manage inventory, including ordering ingredients, conducting regular stock checks, and minimizing wastage.
Kitchen Operations: Maintain a clean and organized kitchen, adhering to health and safety regulations. Ensure compliance with food safety standards (HACCP).
Team Leadership: Train, mentor, and supervise kitchen staff, ensuring smooth kitchen operations during service periods. Delegate tasks effectively and support the team in high-pressure situations.
Health & Safety: Ensure compliance with occupational health and safety regulations, maintaining a safe and hygienic kitchen environment.
REQUIREMENTS:
Australian citizens and permanent residents are encouraged to apply.
Certificate III and Certificate IV in Hospitality (Commercial Cookery).
Minimum of 1 year of experience working as a Chef in a busy restaurant or café environment.
Strong culinary skills, with a focus on high-quality food preparation and presentation.
Excellent time management and organizational skills.
Ability to work efficiently under pressure and handle multiple tasks simultaneously.
Strong leadership and communication skills, with the ability to train and supervise kitchen staff.
Knowledge of food safety and hygiene standards (HACCP).
HOW TO APPLY:
Please apply with your resume via the online portal.
Only shortlisted candidates would be contacted.

POSITION: Chef
TYPE: Full-time
EMPLOYER: 3350 Coffee Bar
LOCATION: Ballarat Central, VIC 3350
SALARY: $73,150 P/A
ABOUT US:
3350 Coffee Bar is a vibrant and popular cafe located in the heart of Ballarat Central, known for its quality food and exceptional customer service. We pride ourselves on delivering fresh, seasonal, and creative dishes to our guests, complemented by a welcoming and relaxed atmosphere.
POSITION OVERVIEW:
We are seeking an experienced Chef to join our dynamic team. The ideal candidate will have a passion for food, creativity in the kitchen, and a commitment to maintaining high standards of quality and presentation. You will be responsible for preparing a wide range of dishes, managing the kitchen operations, and contributing to menu planning and development.
KEY RESPONSIBILITIES:
Prepare, cook, and present high-quality dishes in accordance with menu standards.
Maintain a clean and organized kitchen, ensuring compliance with food safety and hygiene regulations.
Assist in menu planning, including developing new recipes and seasonal specials.
Monitor stock levels, place orders, and oversee inventory management.
Train, guide, and support kitchen staff, ensuring efficient kitchen operations.
Handle food preparation for special dietary requirements and ensure customer satisfaction.
Maintain consistent portion sizes and quality control.
Collaborate with management to ensure smooth service during peak hours.
REQUIREMENTS:
Australian citizens and permanent residents are encouraged to apply.
Certificate III and Certificate IV in Commercial Cookery (Hospitality)
Minimum of 1 year of experience as a Chef in a similar setting.
Skills and Attributes:
Strong culinary skills and knowledge of food preparation techniques.
Ability to work efficiently under pressure in a fast-paced environment.
Excellent communication and teamwork skills.
Attention to detail and a commitment to delivering high-quality dishes.
Ability to adapt to customer feedback and dietary preferences.
HOW TO APPLY
Please apply with your resume via the online portal
Only shortlisted candidates will be contacted

POSITION: Chef
TYPE: Full-time
EMPLOYER: Desi Adda
LOCATION: Melbourne VIC
SALARY: $75,000 P/A
COMPANY OVERVIEW:
Desi Adda is an authentic Indian restaurant located in the heart of Melbourne, VIC. We celebrate the diverse and rich flavors of Indian cuisine, offering our customers a unique culinary journey through India’s vibrant street food culture. Our commitment to quality and exceptional service sets us apart, creating memorable dining experiences for our guests.
POSITION SUMMARY:
As a Chef at Desi Adda, you will play a vital role in curating our menu, ensuring the highest quality standards, and delivering authentic Indian dishes. You will be responsible for menu planning, estimating food and labor costs, and managing kitchen operations. This role requires a creative and experienced chef who can uphold Desi Adda’s reputation for exceptional food quality while maintaining operational efficiency and adhering to food safety regulations.
KEY RESPONSIBILITIES:
1. Menu Development and Planning:
Design and create menu offerings based on seasonal ingredients, customer preferences, and dietary requirements.
Develop special menus for events, holidays, and special dietary needs.
Estimate ingredient and labor costs to ensure profitability while maintaining high-quality standards.
Innovate and experiment with new dishes, integrating current culinary trends to keep the menu fresh and exciting.
2. Ingredient Sourcing and Inventory Management:
Source high-quality, fresh ingredients from approved suppliers to maintain consistency and taste.
Manage inventory by ordering supplies, receiving deliveries, and minimizing waste through proper storage and preservation techniques.
Regularly monitor stock levels and adjust orders to ensure availability of essential ingredients.
3. Food Preparation and Cooking:
Prepare and cook dishes according to standardized recipes, ensuring consistency in taste, appearance, and portion size.
Maintain high efficiency in the kitchen during peak service hours, ensuring timely preparation and delivery of orders.
Uphold Desi Adda’s culinary standards, ensuring each dish meets customer expectations.
4. Quality Control and Presentation:
Monitor the presentation of each dish, ensuring it meets the restaurant’s visual and taste standards.
Conduct quality checks throughout the cooking process to maintain high-quality food output.
Adjust recipes as needed to enhance flavor, presentation, and overall customer satisfaction.
5. Kitchen Staff Supervision and Training:
Train and supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants.
Oversee staff compliance with kitchen policies, safety protocols, and sanitation standards.
Coordinate effectively with team members to ensure efficient kitchen operations.
6. Health, Safety, and Sanitation Compliance:
Enforce hygiene, health, and safety standards in accordance with food safety regulations.
Conduct regular sanitation checks and address any non-compliance issues immediately.
Ensure all staff members are trained in food safety and hygiene protocols to prevent food contamination.
7. Customer Interaction:
Engage with customers when required to gather feedback and accommodate special requests.
Address any customer complaints regarding food preparation or presentation in a professional manner.
8. Collaboration with Management and Service Staff:
Work closely with front-of-house staff to ensure smooth kitchen operations and timely service.
Communicate with management on inventory needs, menu updates, and staffing requirements.
Participate in regular meetings to discuss kitchen performance, menu enhancements, and operational improvements.
9. Administrative Duties:
Maintain accurate records of recipes, inventory, and kitchen activities for analysis and reporting purposes.
Document any incidents or maintenance needs for kitchen equipment and ensure timely repairs.
10. Adapting to Culinary Trends:
Stay updated on the latest culinary trends and integrate new cooking techniques or ingredients as appropriate.
Continuously explore new dishes and ideas to enhance the menu and provide a dynamic dining experience.
REQUIREMENTS:
Australian citizens and permanent residents are encouraged to apply.
Certificate IV in Commercial Cookery or equivalent qualification.
Minimum of 1 year of experience as a Chef, preferably in an Indian cuisine setting.
Strong culinary skills with a deep understanding of Indian spices, ingredients, and cooking techniques.
Proven experience in menu planning, cost estimation, and inventory management.
Excellent leadership and team management abilities.
Strong knowledge of food safety regulations and best practices.
Effective communication and problem-solving skills.
HOW TO APPLY:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.

POSITION: Chef
TYPE: Full-time
EMPLOYER: Steakhouse Grill 66 Restaurant
LOCATION: Docklands VIC 3008
SALARY: $73,500 per annum
ABOUT:
Steakhouse Grill 66 is a distinguished establishment located in the vibrant heart of Melbourne, Docklands, Victoria. This restaurant is the realization of two lifelong friends' dream to create an exceptional dining venue that specializes in premium steaks, expertly grilled to perfection. The venue offers a cosy, inviting ambience, ideal for both casual diners and gourmet enthusiasts alike. Renowned for its meticulous selection of high-quality cuts, the restaurant also serves gourmet burgers, fresh seafood, artisan salads, and delectable desserts, making it a beloved culinary destination for locals and visitors seeking a memorable steakhouse experience.
POSITION OVERVIEW:
Steakhouse Grill 66 is seeking a talented and passionate Chef to join our culinary team. Nestled in the heart of Melbourne, our restaurant is dedicated to delivering exceptional dining experiences, featuring premium steaks, fresh seafood, and gourmet sides. As a Chef, you will play a crucial role in preparing high-quality dishes that meet our standards of excellence and satisfy our guests.
KEY RESPONSIBILITIES:
Menu Preparation: Assist in the development and execution of creative menu items for the main menu and special events, ensuring variety and quality.
Cooking and Presentation: Cook meals to order, including but not limited to, grilling steaks, preparing seafood, and assembling gourmet burgers and salads. Ensure each dish is presented aesthetically to enhance dining experience.
Quality Control: Maintain high standards of food hygiene, safety, and cleanliness in the kitchen. Ensure ingredients are fresh and dishes are made to order promptly.
Team Collaboration: Work collaboratively with kitchen staff and management to optimize kitchen operations. Participate in staff meetings and provide input on workflow and kitchen efficiency.
Inventory Management: Assist in managing kitchen inventory, placing orders for supplies, and verifying receipt of deliveries to ensure availability of necessary ingredients.
Customer Satisfaction: Respond to customer feedback with professionalism and adjust food preparation as required to meet customer expectations.
REQUIREMENTS:
Australian Citizens and Permanent Residents are encourage to apply.
Minimum Certificate III & Certificate IV in Hospitality Commercial Cookery
At least 1 year of full-time experience in a professional kitchen, preferably in a steakhouse or upscale restaurant setting.
Proficiency in various cooking techniques and equipment, especially grilling and seafood preparation.
Strong understanding of food safety regulations and best practices.
Excellent communication and interpersonal skills to interact effectively with team members and guests.
Ability to work efficiently under pressure in a fast-paced environment.
Creative thinking with a passion for culinary arts and continuous learning.
HOW TO APPLY:
Please apply with your resume via the online portal.
Only shortlisted candidates would be contacted

POSITION: Chef
TYPE: Full-time
EMPLOYER: 2 Broke Brothers Pty Ltd
LOCATION: Point Cook VIC 3030
SALARY: $73,500 per annum
ABOUT:
2 Broke Brothers Pty Ltd is a popular café and restaurant located in the heart of Point Cook, Victoria. Known for its friendly atmosphere and diverse menu, the establishment offers a unique blend of classic Australian café fare and innovative dishes crafted with fresh, locally sourced ingredients. With a focus on quality, creativity, and exceptional service, 2 Broke Brothers has become a beloved spot for locals seeking great food and a welcoming dining experience, making it a go-to destination for breakfast, brunch, and lunch in the community.
POSITION OVERVIEW:
2 Broke Brothers Pty Ltd is seeking a skilled and creative Chef to join our dynamic team. The ideal candidate will have a passion for creating exceptional dishes and a commitment to maintaining high-quality food standards. As a Chef, you will play a key role in menu planning, food preparation, and kitchen management. This is an exciting opportunity for a culinary professional who thrives in a fast-paced environment and is eager to contribute to the success of a growing establishment.
KEY RESPONSIBILITIES:
Food Preparation & Cooking: Prepare and cook a diverse range of dishes, including breakfast, lunch, and special menu items, following established recipes and ensuring consistent quality.
Menu Development: Collaborate with the management team to design and update seasonal menus, introducing new dishes and ensuring a variety of options for our customers.
Quality Control: Monitor the quality of ingredients and finished dishes, ensuring that food safety, presentation, and taste meet the restaurant’s standards.
Inventory Management: Oversee stock levels and manage inventory, including ordering ingredients, conducting regular stock checks, and minimizing wastage.
Kitchen Operations: Maintain a clean and organized kitchen, adhering to health and safety regulations. Ensure compliance with food safety standards (HACCP).
Team Leadership: Train, mentor, and supervise kitchen staff, ensuring smooth kitchen operations during service periods. Delegate tasks effectively and support the team in high-pressure situations.
Health & Safety: Ensure compliance with occupational health and safety regulations, maintaining a safe and hygienic kitchen environment.
REQUIREMENTS:
Australian citizens and permanent residents are encouraged to apply.
Certificate III and Certificate IV in Hospitality (Commercial Cookery).
Minimum of 2 years of experience working as a Chef in a busy restaurant or café environment.
Strong culinary skills, with a focus on high-quality food preparation and presentation.
Excellent time management and organizational skills.
Ability to work efficiently under pressure and handle multiple tasks simultaneously.
Strong leadership and communication skills, with the ability to train and supervise kitchen staff.
Knowledge of food safety and hygiene standards (HACCP).
HOW TO APPLY:
Please apply with your resume via the online portal.
Only shortlisted candidates would be contacted.

Positon: Chef
Type: full-time
Employer: Sri Dwaraka (Clayton)
Address: Clayton VIC
Salary: $74,500 p/a
Company Overview
Sri Dwaraka (Clayton) is a popular and established restaurant located in Clayton, VIC, known for offering authentic Indian cuisine. We pride ourselves on providing high-quality, flavorful dishes and an exceptional dining experience. We are committed to culinary excellence, innovative menu development, and a strong focus on customer satisfaction.
Position Overview
We are seeking a talented and experienced Chef to join our team at Sri Dwaraka. The successful candidate will be responsible for preparing a diverse range of Indian dishes, managing kitchen operations, and maintaining high food quality standards. This role requires a motivated individual with a strong passion for cooking and a commitment to maintaining our restaurant’s reputation for excellence.
Key Responsibilities:
Menu Preparation: Prepare, cook, and present dishes according to Sri Dwaraka's recipes and high-quality standards, with a focus on traditional Indian cuisine.
Quality Control: Ensure that all food items are cooked to the highest standards and consistently meet taste, presentation, and quality expectations.
Kitchen Management: Supervise kitchen operations, including food preparation, inventory control, and stock management.
Health and Safety Compliance: Maintain strict hygiene, food safety, and cleanliness standards in accordance with health regulations (HACCP).
Team Collaboration: Work closely with kitchen staff, assisting with training and development to ensure smooth kitchen operations.
Inventory Management: Monitor stock levels, place orders with suppliers, and manage waste to maintain cost efficiency.
Recipe Development: Collaborate on menu planning, introducing new dishes and specials that align with customer preferences and trends.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Certificate IV in Commercial Cookery or Kitchen Management (required).
Proven experience of 1 to 2 years in a similar role, preferably within an Indian cuisine setting.
Strong knowledge of Indian cooking techniques, spices, and flavor profiles.
Excellent culinary skills and a strong passion for food.
Ability to work efficiently in a high-paced environment.
Strong attention to detail and commitment to quality.
Good communication and leadership skills.
Knowledge of food safety and hygiene regulations.
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.

Position: Chef
Type: Full time
Employer: Mezcals Tequila Bar & Restaurant
Location: Cooma, NSW
Salary: $54,632.56 to $85,620.87 p/a
About Mezcals:
Mezcals is committed to providing an authentic Mexican dining experience, using fresh, locally sourced vegetables, imported Mexican ingredients, and vibrant, gluten-free, and vegan-friendly options. Known for our signature margaritas and dedication to creating memorable meals, Mezcals also offers catering services to bring the flavors of Mexico to any event.
Job Purpose:
The Chef at Mezcals Tequila Bar & Restaurant plays a key role in crafting high-quality, authentic Mexican dishes that reflect the vibrant flavors and culinary traditions of Mexico. The Chef will be responsible for preparing, cooking, and presenting meals to meet our standards, supporting the kitchen team in maintaining efficiency and cleanliness, and ensuring each dish delights our customers.
Key Responsibilities:
Food Preparation and Cooking
Prepare and cook a wide variety of Mexican dishes using fresh, locally sourced ingredients and imported Mexican flavors.
Follow recipes and presentation standards to create visually appealing, flavorful dishes.
Adjust dishes to meet specific dietary requirements, including gluten-free and vegan options, while maintaining authenticity.
Quality Control and Food Safety
Maintain high standards of food safety, cleanliness, and hygiene throughout the kitchen.
Conduct regular checks on food quality and freshness, ensuring all ingredients meet Mezcals’ standards.
Monitor and record temperatures of refrigerators, freezers, and cooking equipment to ensure proper food storage.
Kitchen Operations Support
Collaborate with the Head Chef and other kitchen staff to manage a smooth and efficient kitchen flow, especially during peak service hours.
Assist in inventory management, including monitoring stock levels, receiving deliveries, and ensuring ingredients are available and properly stored.
Participate in the development of new menu items or specials, bringing creativity and authenticity to seasonal dishes.
Teamwork and Training
Work collaboratively with other chefs and kitchen staff to foster a positive, productive work environment.
Train and support junior kitchen staff, sharing knowledge of Mexican cuisine and techniques.
Help maintain a clean and organized kitchen, ensuring work areas, utensils, and equipment are properly sanitized.
Customer Experience and Presentation
Ensure dishes are plated attractively and served in a timely manner, meeting customer expectations.
Engage with the front-of-house team to accommodate special requests, dietary concerns, and ensure customer satisfaction.
Requirements:
Australian Citizens and permanent Residents are encouraged to apply.
Minimum Diploma in Commercial Cookery.
At least 1 year of experience as a chef, with knowledge of Mexican cuisine preferred.
Strong culinary skills.
Creativity.
Attention to detail, and
Understanding of kitchen operations and food safety standards.
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be conatcted,

Position: Chef
Type: Full-time
Employer: Mother Duck
Location: Golwa, SA
Salary: $74,000
About Mother Duck Cafe
Mother Duck Cafe, a charming and well-established licensed cafe nestled in the heart of Goolwa, South Australia, is seeking a talented and passionate Chef to join our team. Since 2014, we have been a beloved fixture in the community, renowned for our ethical and sustainable approach to food, diverse menu options, and warm, friendly service. With seating for 26 inside and 32 outside, our cafe caters to locals and visitors alike, creating a unique culinary destination.
Key Responsibilities
Prepare and cook high-quality dishes in line with Mother Duck Cafe’s diverse and seasonal menu, which includes healthy options and classic cafe-style cuisine.
Ensure the highest standards of food presentation, taste, and quality are consistently maintained.
Monitor stock levels, order ingredients, and manage inventory to reduce waste and optimize kitchen efficiency.
Maintain a clean, organized, and safe kitchen environment in compliance with food safety and hygiene standards.
Collaborate with management to develop and refine menu items, incorporating seasonal and sustainable ingredients.
Engage in positive and professional customer interactions, contributing to the warm and friendly atmosphere that patrons love.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Diploma of Hospitality and Certificate III & IV in Commercial Cookery
At least 1 year of experience in a commercial kitchen or cafe environment
Strong knowledge of food safety standards and kitchen best practices
Excellent communication and teamwork skills, with the ability to work efficiently under pressure
Passion for ethical and sustainable food practices, aligning with Mother Duck Cafe's values
Adaptability and creativity in menu planning and food preparation
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted,

Position Title: Chef
Employment Type: Full-time
Employer: Gemma Simply Italian
Location: Carlton, VIC
Salary: $73,500 p/a
About Us:
Gemma Simply Italian, Carlton’s best-kept secret, is more than just a restaurant. Inspired by our Nonna Gemma, we’re passionate about preserving Italian tradition through authentic homemade Gnocchi and Neapolitan pizzas. We are committed to providing a warm, welcoming environment where guests feel like family and enjoy a true Italian culinary experience, including vegan and gluten-free options.
Role Summary:
We are seeking a passionate, experienced chef to join our kitchen team. In this role, you’ll bring our menu to life by creating traditional Italian dishes with a modern twist, while maintaining the high standards of quality and presentation that Gemma Simply Italian is known for. You’ll work alongside a team of culinary professionals to provide memorable dining experiences and ensure efficient kitchen operations.
Responsibilities:
Prepare and cook menu items in alignment with traditional Italian recipes and Gemma’s standards, focusing on Neapolitan pizzas, homemade Gnocchi, and other Italian classics
Plan and coordinate daily kitchen operations, including prep work and cooking for events
Oversee kitchen hygiene and cleanliness to meet health and safety regulations
Ensure food quality and presentation are of the highest standard
Assist in developing new menu items and adapting recipes to meet dietary restrictions (vegan, gluten-free)
Maintain inventory, assist in ordering supplies, and monitor food costs
Contribute to a collaborative and respectful kitchen environment, assisting with the training and mentoring of junior staff
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Certificate III and Certificate IV in Commercial Cookery
Minimum of 2 years in a professional kitchen, ideally with a background in Italian cuisine
Strong knowledge of Italian cooking techniques, including pasta and pizza preparation
Passion for Italian food and culture
Ability to work efficiently in a fast-paced kitchen environment
Strong attention to detail with a commitment to quality
Excellent time management and organizational skills
Team player with a collaborative approach to work
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted,

Position Title: Chef
Type: Full-time
Employer: Braeside Brewing Co
Location: Mordialloc VIC 3195
Salary Range: $73,150 - $80,000
Company Overview:
Braeside Brewing Co is a family-owned brewery and eatery that serves the Mordialloc community, providing a relaxed, family-friendly environment to enjoy craft beverages and food. The brewery is committed to delivering quality and locally-sourced ingredients, supporting its goal of creating an enjoyable dining experience in a casual, welcoming atmosphere.
Position Summary:
The Chef will play a vital role in the kitchen, ensuring that all food is prepared to high standards, consistent with Braeside Brewing Co’s menu and quality expectations. The Chef will be responsible for preparing and cooking food, managing kitchen operations, maintaining inventory, liaising with suppliers, and leading kitchen staff to create a memorable culinary experience for guests. The role also involves menu development and implementing culinary trends, helping Braeside Brewing Co stay innovative and competitive in the market.
Key Responsibilities:
Food Preparation and Cooking
Prepare and cook dishes as per the menu with precision in taste, presentation, and quality.
Accurately measure ingredients to ensure portion consistency.
Quality and Hygiene Standards
Maintain high hygiene and cleanliness standards in all food preparation and kitchen operations.
Ensure all staff adhere to established quality standards and food safety protocols.
Inventory and Supplier Management
Manage kitchen inventory, ensuring sufficient stock levels for smooth operations.
Order stock as necessary, monitoring quality and negotiating affordable prices with suppliers.
Equipment and Maintenance Oversight
Oversee kitchen equipment maintenance and coordinate timely repairs as needed.
Ensure kitchen equipment operates safely and efficiently, minimizing downtime.
Staff Supervision and Management
Handle kitchen staff issues, such as attendance and leave, providing discipline when necessary.
Foster a positive working environment, motivating staff to uphold high standards.
Menu Development and Innovation
Develop new dishes and revamp menus to attract more clientele, incorporating current culinary trends.
Ensure the culinary offerings are aligned with customer preferences and Braeside Brewing Co’s brand.
Guest Satisfaction
Ensure that all guests receive excellent service and enjoy their dining experience.
Address any food-related issues promptly, maintaining a high standard of customer satisfaction.
Culinary Techniques and Trend Awareness
Apply various cooking techniques to create quality dishes.
Stay up-to-date with modern culinary trends and implement innovative processes where beneficial.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Certificate IV in Commercial Cookery (minimum requirement).
At least 2 years of experience in a similar role, with proven expertise in kitchen management and menu development.
Strong culinary skills with knowledge of diverse cooking methods.
Ability to manage kitchen operations, including inventory control and staff oversight.
Excellent time management, organization, and problem-solving skills.
Effective communication and leadership abilities to guide kitchen staff.
A commitment to maintaining hygiene standards and upholding Braeside Brewing Co’s quality.
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted,

Position Title: Chef
Type: full-time
Employer: Novotel Barossa Valley Resort
Location: Rowland Flat, SA
Salary: $74,000 per annum
Company Overview:
The Novotel Barossa Valley Resort is a 4-star resort located in the heart of the Barossa Valley, overlooking the vines of Jacob's Creek and the Barossa Valley Ranges. With 140 accommodation rooms featuring private balconies, the resort provides a serene and picturesque setting for guests. Situated near the Tanunda Pines Golf Course and the Barossa Cycling Trail, the resort offers various outdoor activities, complementing its commitment to delivering a complete regional experience. The resort’s dining facility is dedicated to providing high-quality cuisine, focusing on local produce and exquisite dining experiences.
Position Overview:
The Chef at Novotel Barossa Valley Resort will be responsible for preparing and cooking high-quality meals, ensuring excellent food presentation and adhering to health and safety regulations. The successful candidate will work collaboratively with the kitchen team, contribute to menu development, and ensure smooth kitchen operations during service hours.
Key Responsibilities:
Food Preparation and Cooking:
Prepare and cook a variety of dishes, including appetizers, main courses, and desserts, ensuring high standards of quality and presentation.
Monitor food preparation processes to maintain consistency and adherence to recipes and portion sizes.
Menu Planning and Development:
Assist in creating and updating menus, focusing on incorporating locally sourced ingredients and seasonal produce.
Contribute to the development of new dishes and daily specials.
Kitchen Operations Management:
Ensure the kitchen is clean, organized, and operates smoothly during service times.
Maintain stock control, including monitoring inventory, placing orders, and ensuring the rotation of products.
Adhere to food safety, hygiene, and occupational health and safety standards at all times.
Team Collaboration and Leadership:
Work collaboratively with the kitchen staff to maintain a positive and productive work environment.
Provide guidance to junior kitchen staff and assist in their training and development.
Assist in managing kitchen workflow during peak periods to ensure timely service delivery.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Diploma of Hospitality Management with Certificate III & IV in Commercial Cookery.
At least 2 years of experience in a similar role, preferably within a high-volume restaurant or hotel/resort kitchen setting.
Strong culinary skills with the ability to prepare a diverse range of dishes.
Excellent understanding of food safety and hygiene regulations.
Creativity and passion for food, with a focus on quality and presentation.
Strong organizational and time-management skills.
Ability to work effectively under pressure and within a team environment.
Excellent communication skills.
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.

Position: Chef (2 positions)
Full-time (40 hrs/week)
Employer: Halls Gap Hotel
Location: Halls Gap, VIC 3381
Salary: $70K to $75K per annum + Super
Situated at the foothills of Mount William in the main tourist hub of the Grampians region, the Halls Gap Hotel is the perfect place to visit during your next trip through regional Victoria. Located on the edge of town, we are a short bush walk to the centre of Halls Gap and provide ample car parking for everyone from large tour groups to designated drivers.
We are looking for two qualified Chefs to join our team on full-timebasis.
Key responsibilities include:
Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat, etc.)
Cook food using kitchen equipment (induction heaters, electric oven, etc.)
Check food while cooking
Check quality of ingredients
Ensure great presentation before meals are served
Keep a clean, sanitized and orderly environment in the kitchen
Ensure all food and other items are stored properly according to regulatory requirements
Monitor stock
Staff training sessions and coaching staff
Estimates expected food consumption and organizes preparation
Keeps records of wastage
Open and closing kitchen procedures
Make adjustments to food items to accommodate guests with allergies or specific diet concern.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
At least Certificate IV in Commercial Cookery
Minimum 2 years work experience
Ability to work with a busy kitchen leading a team of cooks and assistants.
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.

Position Title: Chef (2 Positions)
Employer: Settlers Run Golf & Country Club (VUE Dining Bistro)
Location: Botanic Ridge, Victoria 3977
Salary: $73,150 per annum
Employment Type: Full-time
Overview:
Join the team at Settlers Run Golf & Country Club, a community hub nestled among the Botanic Ridge housing estate, featuring a state-of-the-art clubhouse surrounded by stunning native flora and fauna. As a Chef in our VUE Dining Bistro, you will play a key role in delivering exceptional culinary experiences to our members, guests, and the public. We pride ourselves on our commitment to professional service and culinary excellence.
Key Responsibilities:
Menu Development: Collaborate with the Head Chef to create and update seasonal à la carte menus that highlight the freshest local produce, catering to various dietary requirements and preferences.
Food Preparation: Ensure all food is prepared to the highest standards, adhering to health and safety regulations, including proper handling and storage of food.
Cooking: Prepare and cook a variety of dishes, including pub classics and modern Australian cuisine, utilizing the new open kitchen and state-of-the-art pizza oven to create high-quality meals.
Quality Control: Monitor the quality of ingredients and finished dishes to maintain the highest standards of food presentation and taste.
Team Collaboration: Work closely with kitchen staff and other team members to ensure smooth kitchen operations and an exceptional dining experience.
Training and Mentoring: Assist in training new kitchen staff, sharing knowledge and best practices to foster a collaborative team environment.
Customer Interaction: Engage with guests to ensure their satisfaction with meals and address any dietary requirements or preferences.
Inventory Management: Help manage inventory levels, ensuring the kitchen is well-stocked with necessary ingredients and supplies while minimizing waste.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Minimum of a Diploma in Commercial Cookery or a related field.
2-3 years of relevant experience in a professional kitchen, preferably in a similar environment.
Strong knowledge of food preparation techniques and culinary practices, with the ability to create a variety of dishes to high standards.
Excellent attention to detail in food presentation and service quality.
Ability to work effectively in a team-oriented environment while also demonstrating initiative and leadership skills.
Strong communication skills to interact effectively with team members and guests.
How to Apply
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted,

Position: Chef
Type: Full-time
Employer: The Grill Paradise Mildura
Location: Mildura VIC 3500
Salary: $73,500 p/a
About Us:
The Grill Paradise Mildura is a premier steakhouse and bar, renowned for its high-quality steaks, fresh ingredients, and excellent service. We take pride in delivering exceptional dining experiences, and we are looking for a passionate and experienced chef to join our team.
Key Responsibilities:
Plan and develop menus that align with the restaurant's vision and meet customer preferences.
Estimate food and labour costs to ensure efficiency and profitability.
Order food supplies and maintain inventory levels, ensuring freshness and availability.
Monitor the quality of dishes at all stages of preparation, cooking, and presentation.
Collaborate with Managers, Dietitians, and kitchen/waiting staff to address food preparation concerns.
Demonstrate culinary techniques and provide guidance on cooking procedures to kitchen staff.
Prepare and cook food, ensuring dishes are consistently prepared to the highest standards.
Enforce and explain hygiene regulations to ensure food safety and cleanliness in the kitchen.
May select, train, and supervise new kitchen staff.
May oversee the freezing and preservation of foods to manage stock and reduce waste.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Minimum Diploma of Hospitality or equivalent certification.
Minimum 1 year of experience in a commercial kitchen environment.
Proficiency in menu planning and recipe development.
Ability to estimate food and labour costs and manage kitchen budgets.
Strong knowledge of food preparation and cooking techniques.
Ability to order, manage, and maintain food supplies.
Experience in monitoring food quality during preparation, cooking, and presentation.
Strong understanding of hygiene regulations and food safety standards.
Ability to train, supervise, and guide kitchen staff.
Capable of working in a fast-paced environment and handling multiple tasks simultaneously.
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.

Position: Head Chef
Type: Full-time
Employer: Aunt Billies
Location: Blackburn VIC 3130
Salary: $73,150 p/a
About Us:
Since its inception in 2015, Aunt Billies has become a staple of Blackburn and the wider Melbourne café scene. Known for its Middle Eastern twist on Melbourne’s classic brunch culture, Aunt Billies serves a menu that features heavy spices, fresh zesty sweetness, and signature dishes. We pride ourselves on being a community-driven café where locals can enjoy excellent coffee, food, and service in a warm, welcoming environment.
Position Overview
The Head Chef will be responsible for leading the kitchen operations, including overseeing food preparation, managing kitchen staff, planning menus, ensuring food quality, and coordinating the daily food production in the café. The successful candidate will bring creativity to the kitchen, maintaining Aunt Billies’ unique culinary standards while managing costs and ensuring a high level of service.
Duties and Responsibilities
Production Planning: Determine production schedules and staff requirements to ensure timely delivery of food and services.
Staff Management: Recruit, hire, and train staff, including cooks and kitchen workers. Supervise and coordinate the activities of kitchen staff engaged in food preparation.
Menu Development: Collaborate with management and other personnel to plan and develop recipes and menus, considering seasonal ingredient availability and expected customer volumes.
Cost Management: Analyze recipes to assign prices to menu items, based on food, labour, and supply costs. Estimate the amounts and costs of required supplies, such as food and ingredients.
Food Quality Control: Inspect the quality of both raw and cooked food products to ensure they meet the establishment’s standards. Check the quantity and quality of received products.
Food Preparation: Prepare and cook foods of all types, either on a regular basis or for special events and functions.
Procurement & Inventory Management: Order and requisition food, supplies, and ingredients to ensure efficient kitchen operations. Record production and operational data as required.
Sanitation & Compliance: Monitor sanitation practices to ensure compliance with food safety regulations. Inspect supplies, equipment, and work areas to ensure they conform to established standards.
Team Leadership: Instruct and lead cooks and other kitchen staff in the preparation, cooking, garnishing, and presentation of food. Demonstrate new cooking techniques and equipment to staff.
Food Presentation: Determine how food should be presented and create decorative food displays for a superior dining experience.
Operational Management: Coordinate, plan, and budget for food operations within the establishment, ensuring smooth and efficient kitchen functioning.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
AQF Associate Degree, Advanced Diploma, or Diploma in Hospitality Management.
Minimum of 3 years of experience in a similar role, with demonstrated skills in managing a kitchen team and menu planning.
Strong leadership and organizational skills, creativity in menu development, thorough knowledge of food safety regulations, ability to manage food and labor costs, excellent communication skills.
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.