Total 8 chef job vacancies in WA - Perth - Inner and Western Suburbs

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

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: Spice of Life
Location: Campbelltown NSW 2560
Salary: $73,150 p/a
About Us:
Spice of Life is a unique fusion restaurant that brings together the bold flavors of Indian cuisine with a touch of Australian flair. Our menu features an array of authentic Indian dishes, such as daily-prepared tandoori items, aromatic curries, and seafood specialties, alongside classics like brick-oven roasted chicken and freshly prepared soups, stews, and salads. With a focus on quality, we take pride in offering dishes made from scratch with the freshest ingredients.
Key Responsibilities:
As our Chef, you will be responsible for ensuring an exceptional culinary experience for our guests. You will oversee menu planning, ingredient selection, and preparation, with a commitment to maintaining high standards in both presentation and taste. Your main duties will include:
Planning, creating, and developing menus that showcase our Indian and Australian fusion cuisine
Estimating food and labor costs to optimize menu pricing
Ordering ingredients and managing food supply levels to minimize waste and ensure quality
Overseeing the preparation and presentation of dishes at every stage to ensure top-notch quality
Collaborating with management, dietitians, kitchen, and waiting staff to address any food preparation and presentation issues
Demonstrating cooking techniques and sharing knowledge with the kitchen team, while supervising their daily activities
Preparing, cooking, and presenting dishes, ensuring that all health and hygiene regulations are followed
Selecting and training staff on cooking techniques, food hygiene, and kitchen procedures
Freezing and preserving foods when required
Requirements:
Australian Citizens and Permanent residents are encouraged to apply.
Diploma in a relevant culinary field
At least 1 year of experience in a similar role
Skilled in Indian and Australian fusion cuisine.
Creative in planning and innovating dishes.
Efficient in managing food costs and supplies.
Knowledgeable in hygiene and safety standards.
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: Chef
Type: full-time
Employer: Mixed Food Pty Ltd (Heaven Dining Cafe & Restaurant)
Location: Mount Druitt, NSW 2770 (Shopsmart Outlet Centre)
Salary: $73,150 per annum
About the Role:
Heaven Dining Cafe & Restaurant, part of Mixed Food Pty Ltd, is seeking a skilled and passionate Chef to join our team. We specialize in authentic North Indian cuisine, offering our guests a memorable dining experience that indulges their senses. The ideal candidate will have experience in North Indian cuisine, a creative approach to menu planning, and a strong commitment to quality and hygiene standards.
Key Responsibilities:
Menu Planning and Cost Estimation:
Plan and design menus that feature authentic North Indian dishes.
Estimate food and labor costs, ensuring budgetary requirements are met.
Order food supplies, ensuring adequate stock levels for efficient operation.
Food Preparation and Quality Control:
Oversee the quality of dishes at all stages of preparation and presentation.
Prepare and cook dishes to high standards, ensuring consistency and taste.
Demonstrate cooking techniques and advise kitchen staff on food preparation procedures.
Collaboration and Communication:
Discuss food preparation and menu ideas with Managers, Dietitians, and kitchen and waiting staff.
Provide feedback and suggestions to enhance menu offerings and improve service quality.
Hygiene and Safety Compliance:
Explain and enforce hygiene regulations to maintain a clean and safe working environment.
Ensure compliance with all health and safety standards in food preparation and storage.
Staff Training and Development:
May be responsible for selecting and training new kitchen staff.
Guide and mentor team members, fostering a collaborative and efficient work environment.
Food Preservation:
May be involved in freezing and preserving foods to maintain inventory and reduce waste.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply
Diploma in Commercial Cookery.
At least 1 year of relevant experience as a chef, preferably in preparing North Indian cuisine.
Strong knowledge and experience in North Indian culinary techniques and recipes.
Ability to plan menus and estimate food and labor costs.
Excellent food preparation and cooking skills.
Proficiency in maintaining high standards of food quality, presentation, and hygiene.
Strong communication skills for coordinating with management, kitchen staff, and service staff.
Ability to work efficiently under pressure and manage multiple tasks.
Leadership and team management skills, with the ability to train and mentor kitchen staff.
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.

Position: Chef
Type: full-time
Employer: Nadia's Cafe Penrith
Location: Westfield Plaza, Penrith, NSW
Salary: $85,075 Plus Superannuation
Position Overview:
Nadia's Cafe is seeking a dedicated and skilled Chef to join our team. The Chef will be responsible for overseeing kitchen operations, designing seasonal menus, and ensuring the highest level of food quality and service. This role requires leadership and the ability to manage the kitchen in the absence of the Head Chef. The ideal candidate will have experience in a fast-paced kitchen environment and be proficient in food preparation, team management, and ensuring compliance with sanitation and workplace safety standards.
Key Responsibilities:
Menu Development: Create and develop new menu options based on seasonal availability and customer preferences.
Meal Preparation: Assist with the preparation and planning of meal designs to ensure high-quality food presentation.
Kitchen Operations: Ensure that all kitchen activities run smoothly and efficiently, maintaining a focus on timely service.
Customer Interaction: Resolve customer complaints and concerns regarding food quality or service directly and effectively.
Inventory Management: Monitor kitchen inventory levels and place orders for new supplies as needed to ensure availability.
Team Support and Training: Provide hands-on support to junior kitchen staff in line cooking, food preparation, and dish plating.
Staff Recruitment and Training: Recruit, train, and mentor new kitchen employees, ensuring they meet the standards of the restaurant.
Leadership: Manage the kitchen team during the absence of the Head Chef, ensuring the team adheres to performance standards.
Compliance and Safety: Ensure all kitchen practices comply with sanitation regulations and workplace safety standards.
Scheduling: Create work schedules for kitchen employees and assess their performance regularly to ensure optimal productivity.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Minimum Cert IV in Commercial Cookery.
Minimum 2 years of proven experience as a Chef in a fast-paced kitchen environment.
Strong knowledge of culinary techniques and seasonal menu planning.
Ability to manage a kitchen team and delegate tasks effectively.
Excellent problem-solving skills and attention to detail.
Knowledge of food safety regulations and compliance.
Strong leadership skills with the ability to mentor and train junior staff.
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: Zac’s Great Food
Location: Bella Vista, NSW 2153
Salary: $73,150 per annum
About Zac’s Great Food:
Zac’s Great Food is a welcoming restaurant located in Norwest and Bella Vista, NSW, offering a diverse menu with a focus on quality, consistency, and value. We specialize in healthy, hearty meals made with fresh, vibrant, and balanced ingredients, including a variety of steak, seafood, and Afghani dishes. Our emphasis on using premium local produce ensures that every meal meets our high standards of taste and quality.
Position Summary:
The Chef will play a key role in creating and preparing a variety of dishes that align with Zac’s Great Food’s philosophy of fresh, balanced, and tasty cooking. The Chef will ensure high standards of food quality, presentation, and hygiene, as well as contribute to menu development and kitchen operations. The ideal candidate will have experience in diverse cuisines, including steak, seafood, and Afghani dishes, and will be able to cater to special dietary requirements.
Key Responsibilities:
Food Preparation & Cooking:
Prepare, cook, and present dishes in line with the restaurant’s high standards, ensuring quality and consistency in each meal.
Utilize a range of cooking techniques to produce a variety of dishes, including char-grilled steaks, seafood, and traditional Afghani meals.
Handle food preparation tasks efficiently, adhering to portion control, cooking times, and presentation guidelines.
Menu Development:
Assist the Head Chef in creating new dishes and updating the menu to reflect seasonal produce and current culinary trends.
Develop recipes that incorporate local ingredients and maintain Zac’s Great Food’s commitment to fresh and vibrant flavors.
Adapt and modify dishes to meet specific customer requests, including vegan, vegetarian, and other dietary requirements.
Kitchen Operations:
Maintain a clean and organized kitchen environment, adhering to health, safety, and sanitation standards.
Monitor inventory levels, manage stock rotation, and ensure timely ordering of ingredients and supplies.
Collaborate with the Head Chef and kitchen team to ensure smooth and efficient kitchen operations during peak service times.
Quality Control:
Ensure that all food prepared meets the restaurant’s quality standards in terms of taste, texture, and presentation.
Conduct regular checks to guarantee that food safety regulations are strictly followed.
Maintain consistency in food preparation, presentation, and portion sizes across all dishes.
Team Collaboration:
Work effectively with other kitchen staff, providing training and guidance as needed.
Assist with mentoring junior chefs, cooks, and kitchen hands to enhance their culinary skills and knowledge.
Participate in team meetings to discuss menu updates, customer feedback, and kitchen operations.
Skills & Qualifications:
Australian Citizens and Permanent Residents are encouraged to apply.
Minimum Cert IV in Commercial cookery
Minimum 2 years of proven experience as a Chef in a fast-paced restaurant environment, with expertise in steak, seafood, and Afghani cuisine.
Strong knowledge of cooking techniques, kitchen equipment, and food safety standards.
Ability to create and prepare a wide variety of dishes, catering to diverse customer tastes and dietary needs.
Excellent organizational and time management skills, with the ability to work under pressure.
Effective communication and teamwork skills to collaborate with the kitchen team and management.
Flexibility to work in various shifts, including evenings, weekends, and holidays.
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.