Total 13 chef job vacancies in Australia

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

EMPLOYER: Joy and Joy Catering and Events
LOCATION: Southport, Qld 4215
POSITION: Chef
Full-time Position (38-40 hours week)
SALARY: $73,000K to $80,000 + per annum + Super
Joy and Joy Catering (Mimi Nicky Kitchen Pty Ltd) and Events is looking for a full-time Chef to joint our team on the vibrant Gold Coast. If you have a proven track record of success in the catering and events environment and a talent for introducing fresh and innovative ideas, this is the opportunity you've been waiting for. Your creativity, expertise, and dedication will be highly valued and rewarded.
ROLE:
Joy and Joy Catering stands out as the Gold Coast's most sought-after catering and event company, specialising in a wide range of events, from corporate gatherings to fine-dining experiences and canapé events. We pride ourselves on using only the finest and freshest ingredients, constantly innovating in the kitchen.
As the Chef, you will work in a hard working team to ensure a strict adherence to food safety and hygiene standards. At Joy and Joy Catering, we place significant emphasis on team dynamics and are actively seeking a candidate who resonates with their exceptional team culture. Joy & Joy proudly supports Oz Harvest and actively participates in initiatives aimed at reducing food waste and making a positive impact on the lives of the less fortunate.
KEY RESPONSIBILITIES:
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 3 years work experience
Ability to work with a busy kitchen leading a team of cooks and assistants.
HOW TO APPLY
Candidates must submit a 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: The Greenhouse Wanda Beach
LOCATION: Cronulla NSW 2230
SALARY: $73,200 P/A
ABOUT US:
The Greenhouse Wanda Beach is a vibrant, beachside restaurant renowned for its fresh, contemporary cuisine and warm, welcoming atmosphere. We take pride in offering a diverse menu crafted with high-quality, locally sourced ingredients. As our business continues to grow, we are seeking a dedicated and passionate Chef to lead and elevate our culinary offerings, ensuring an exceptional dining experience for every guest.
ROLE OVERVIEW:
We are looking for an experienced and skilled Chef to join our kitchen team. The ideal candidate will take a leading role in food preparation and presentation, contribute to menu development, and maintain high standards of quality and efficiency in our kitchen operations. This is an opportunity to work in a fast-paced, collaborative environment while upholding the restaurant’s commitment to excellence.
KEY RESPONSIBILITIES:
Prepare and cook a diverse range of dishes to the highest standards, following restaurant recipes and guidelines.
Lead the kitchen team during shifts, ensuring smooth operations and effective communication.
Create and develop new menu items, including seasonal specials, with a focus on creativity and customer preferences.
Oversee food safety and hygiene compliance, maintaining a clean and organized kitchen environment.
Monitor inventory levels, place orders, and manage stock control effectively.
Supervise and mentor kitchen staff, fostering a collaborative and supportive team culture.
Ensure all equipment is maintained and operating efficiently.
Manage special dietary requests and modify recipes as needed to meet customer requirements.
Collaborate closely with the Head Chef and restaurant management to ensure seamless kitchen operations.
Adhere to occupational health and safety standards, prioritizing a safe workplace for all staff.
REQUIREMENTS:
Australian Citizens and Permanent Residents are encouraged to apply.
Certificate IV in Commercial Cookery or equivalent.
At least 1 year of experience in a commercial kitchen environment.
Strong understanding of food safety and hygiene regulations.
Proven ability to manage high-pressure environments and maintain exceptional food quality.
Excellent leadership, communication, and teamwork 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.

POSITION: Chef
TYPE: Full-time
EMPLOYER: Shree Umiya Business Pty Ltd T/A Let's Chaat Food
LOCATION: Braddon ACT
SALARY: $74,000 p/a
COMPANY OVERVIEW:
At Let’s Chaat Food, we offer an immersive culinary experience inspired by the vibrant street food culture of India. Located in the heart of Canberra City Centre, our restaurant has become a local favorite for those seeking authentic and innovative Indian cuisine. From classic chaat dishes like Raj Kachori and Papdi Chaat to unique Indian-fusion offerings such as the Tandoori Paneer Pizza, we pride ourselves on a diverse menu that caters to a wide range of tastes.
POSITION OVERVIEW:
We are seeking a passionate and skilled Chef to join our dynamic kitchen team. The successful candidate will have a deep understanding of Indian cuisine and be able to maintain high standards of food quality and presentation. You will be responsible for preparing and cooking a variety of dishes, including our signature chaats, pizzas with an Indian twist, curries, and other popular menu items. This role offers an exciting opportunity for culinary creativity and innovation in a fast-paced restaurant environment.
KEY RESPONSIBILITIES:
Food Preparation and Cooking:
Prepare, cook, and present high-quality dishes, ensuring consistency and adherence to the restaurant’s standards.
Focus on Indian street food dishes, such as Veg Momo, Tandoori Paneer Rolls, and Chaats.
Prepare unique fusion dishes, including Tandoori Paneer Pizza, using traditional Indian ingredients with a modern twist.
Menu Development:
Assist in the development and refinement of the menu, incorporating seasonal ingredients and popular Indian flavors.
Contribute ideas for new dishes and specials to enhance the menu.
Kitchen Management:
Ensure the kitchen operates efficiently by organizing stock, managing inventory, and placing orders as needed.
Maintain a clean, organized, and safe kitchen environment, adhering to health and safety regulations.
Monitor food quality and presentation, ensuring high standards are consistently met.
Team Collaboration:
Work closely with the Head Chef and kitchen team to ensure smooth service, especially during peak hours.
Provide guidance and training to junior kitchen staff, promoting a positive and productive work environment.
REQUIREMENTS:
Australian citizens and permanent residents are encouraged to apply.
Certificate IV in Commercial Cookery or Certificate IV in Kitchen Management.
At least 1 year of relevant experience in a similar role, preferably with experience in Indian cuisine or fusion dishes.
Strong knowledge of Indian cuisine, including popular street food dishes and curries.
Creativity and passion for culinary arts, with the ability to innovate and create new dishes.
Excellent time management and organizational skills, with the ability to work under pressure.
Strong attention to detail, particularly in food presentation and quality.
Ability to work effectively as part of a team and independently.
HOW TO APPLY:
Please apply with your resume via the online portal.
Only shortlisted candidates would be contacted

POSITION: Chef
TYPE: Full-time
EMPLOYER: Fattoosh Lebanese Restaurant
LOCATION: North Willoughby NSW 2068
SALARY: $77,000 per annum
ABOUT:
Fattoosh Lebanese Restaurant, located in North Willoughby on Sydney’s North Shore, offers a delightful exploration of contemporary Lebanese cuisine. With a head chef who boasts extensive experience from Lebanon and Sydney, Fattoosh is celebrated for its ability to merge traditional Lebanese flavors with modern culinary techniques, ensuring each dish not only satisfies but also captivates the palate. Nestled in a vibrant area easily accessible from Chatswood, Roseville, and other nearby suburbs, the restaurant promises a memorable dining experience that highlights cultural harmony and culinary excellence, making it a must-visit for both traditional and adventurous food enthusiasts.
JOB OVERVIEW:
As a Chef at Fattoosh, you will assist the Head Chef in the production and development of high-end, restaurant-standard dishes that exceed customer expectations. This position requires a deep commitment to maintaining the culinary excellence and integrity of Lebanese cuisine while innovatively integrating contemporary methods.
KEY RESPONSIBILITIES:
Assist the Head Chef in all aspects of kitchen management including the creation and seasonal rotation of menu items.
Ensure the quality and consistency of food presentation, taste, and delivery across the venue.
Engage in market research and customer feedback to innovate and refine menu offerings.
Support team goals in enhancing food profitability and service performance across all venue areas.
Uphold stringent grooming and uniform standards consistent with the restaurant’s high-quality image.
Implement and adapt seasonal menu changes in collaboration with the Head Chef.
Monitor and evaluate the effectiveness of the menu, making adjustments based on customer preferences and market trends.
Maintain rigorous health and safety standards in all kitchen operations.
Perform regular maintenance checks on kitchen equipment to ensure compliance with Health and Safety regulations.
Manage kitchen resources including cookware, flatware, and glassware, ensuring proper maintenance and inventory control.
REQUIREMENTS:
Australian Citizens and Permanent Residensta re encouraged to apply.
Minimum Certificate IV in Commercial Cookery
At least 2 years as a Chef in fast-paced commercial kitchen settings
Proven expertise in Lebanese cuisine and the ability to fuse traditional flavors with modern culinary techniques.
Strong organizational and leadership skills to manage kitchen staff and operations efficiently.
Excellent communication and interpersonal skills for effective collaboration within the team and exceptional customer service.
A keen eye for detail and creativity in food preparation and presentation.
Ability to thrive in a fast-paced and dynamic environment, meeting high standards of quality and performance.
HOW TO APPLY:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.