Total 78 Manager chef job vacancies in nsw remote far west region nsw

19th November,
The Role - HEAD CHEF The primary role of the Head Chef of the Orchard Early Learning Centre in St Ives is to manage the day-to-day operations of a busy kitchen for our 98-place Early Learning Centre. The Centre is located along Mona Vale Road with a bus stop available next to the centre for ease of public transport.   You will also have the opportunity to be mentored and guided by Tawyna Bahr, leading food expert and Executive Chef of Orchard Early Learning Centre, and work with other like-minded chefs within Orchard Early Learning Centres. The Centre - ORCHARD ELC ST IVES Orchard Early Learning Centre prepares children for a life of learning and well-being. Our purpose-built St Ives Service has been designed to ensure the very best in care, education, and nutrition. Our service caters to 98 children per day across 6 rooms aged 6 weeks to 5 years old. 
... Click here to view more detail / apply for Head Chef

The Venue:

The Garden Bar & Kitchen is a waterfront A La Carte restaurant, functions and wedding venue based at The Old Cheese Factory in Frederickton, Macleay Valley.

We are the premium restaurant and leading wedding venue on the Mid North Coast. We are located north of Port Macquarie and nestled amongst the seaside villages of Crescent Head & South West Rocks.

The Garden Bar is the ideal place to unwind with family and friends, to enjoy local and seasonal produce accompanied by great drinks and welcoming service.

We are looking for a hard working and driven head Head Chef who will motivate and inspire their team to create great food and the best dining experience for our guests.

The Head Chef will be responsible for the A La Carte, weddings, day-to-day events. They must enjoy working with local suppliers and produce, be creative with food whilst still ensuring ordering and expenses are in line.

They will be responsible for the food from conception through to execution and the team are working in unison and are rostered appropriately.

The Role:

You’ll have the opportunity to lead the standout restaurant of the region.
Understanding of rostering, ordering and management of expenses
Strong ability in menu development and innovation
Fostering relationships with local and regional suppliers
Ensuring consistency and quality of all dishes

You:
Have minimum 4 years proven work experience as a chef
Are able to work well under pressure, spot and resolve problems efficiently in difficult situations.
Have strong communication, leadership skills and experience in managing a team
Are up-to-date with culinary trends and optimised kitchen processes
Have a good understanding and experience of all sections including the pass, pans and grill
Have experience in high volume numbers and speed is essential
Are able to manage multiple functions at the one time
Are able to manage large weddings/events up to 150 guests

The Benefits:
Attractive salary
Being part of enthusiastic team
Ability to surf before work
Unlimited coffee
Staff Meals
Work/life balance
Sponsorship & temporary accommodation available
Could this be you? This is an amazing opportunity for an experienced chef looking to make their mark. Apply today by sending your cv/resume to [email protected]

Check out our website www.thegardenbar.com.au and Instagram @thegardenbarandkitchen to see more about The Garden Bar & Kitchen.

Discover a career where care goes both ways!



St Francis, Grafton
Work Monday to Thursday 9.30am - 6.00pm
$ per hour superannuation
Not-for-profit employer, so pay less tax!

Exciting things are happening at Catholic Healthcare! This year well celebrate our 30 years in care, we now have employees. Our Mission is to promote the dignity, life and spirituality of older people through connected and inclusive communities.
As a member of the Leadership team at St Francis, you will be managing the smooth operation of the homes commercial kitchen and dining service, enabling our residents to enjoy a variety of fresh, nutritious meals on a daily basis. The dining experience for our residents is really important, home style meals that need to be creatively presented and tasty. 
About the Role:

Preparing fresh and

... Click here to view more detail / apply for Chef Manager ? Grafton

Prefecture 48 is a new and exciting 6-in-1 premium restaurant precinct in the heart of Sydney's CBD. We are searching for the best talent to join us on this exciting journey.

Transport yourself to the culture and cuisine of every Japan at Prefecture 48. More information available at the interview stage.

About Azabu Group

Established in 2020, Azabu consists of a passionate team committed to delivering a truly exceptional hospitality experience. We are a vertically integrated Company which helps to define our unwavering dedication to excellence.

Our ultimate goal for each investment is to deliver by challenging the perception and exceeding expectations to provide an unrivalled hospitality experience that showcases the highest quality of curated dining experiences with renowned chefs.

About the role

Lead the culinary artistry of our premium Omakase experience in the heart of Sydney’s CBD. This role offers the opportunity to design and execute exquisite seasonal menus. Collaborate with internationally acclaimed chefs and play a pivotal role in delivering an unparalleled dining journey that showcases precision, creativity, and innovation.

Role Responsibilities

Lead all kitchen operations and maintain impeccable standards.
Design and execute seasonal omakase menus aligned with the restaurant’s vision.
Innovate with creative dishes and on-trend culinary techniques.
Manage food preparation, inventory, and cost control.
Conduct regular tastings to ensure quality, consistency, and presentation.
Develop and implement a training program to inspire and uplift your team.
Ensure compliance with health, safety, and food handling regulations.
Collaborate with front-of-house and management teams to create seamless dining experiences.
Partner with venue management and Azabu’s head office to enhance the overall guest journey.
Stay informed on industry trends and competitor offerings to maintain a competitive edge.
Qualifications & Skills

Minimum 3 years' experience as a Head Chef or Sous Chef in a hatted restaurant or equivalent.
Culinary degree or equivalent professional experience.
Proven leadership and organisational abilities.
Comprehensive knowledge of health and safety standards.
Passion for innovation and a commitment to staying ahead of culinary trends.
Flexibility to work evenings, weekends, and holidays as needed.
Join the Azabu Group Team

If you’re passionate about delivering refined dining experiences, have an eye for detail, and thrive in dynamic, creative environments, we’d love to hear from you. Apply now to take the next step in your culinary career!

With properties in some of Australia?s most iconic locations, NRMA Parks & Resorts provide accommodation that suits every budget and style ? from campsites to luxury resorts. We connect holidaymakers with over 50 incredible natural destinations that offer more than a change of scenery.? 
Owned by the NRMA Group, we have a large team across our holiday parks, resorts and support office who love what they do, all working together to make holiday magic. Because creating unforgettable holidays is not just our job ? it?s in our nature.? 
Angourie Resort is located along the pristine shores of the seaside town of Yamba, Northern New South Wales. Surrounded by 600 hectares of picturesque rainforest and a stone?s throw from Yuraygir National Park, the Resort is a traveller?s delight. It showcases 66 rooms, a pool, day spa, restaurant and conference facilities, as well as being a popular location for weddings. ... Click here to view more detail / apply for Head Chef: NRMA Angourie Resort

Head Chef
Job no: Work type: Full Time Location: Cessnock Categories: Chef

$80,000 Super 
Jacaranda Grove, Cessnock NSW

Retirement living facility located in beautiful Cessnock
Onsite parking and uniforms provided
Clear career paths and support to achieve your goals

Everything we do is motivated by excellence served with care. We believe that the best way to provide meaningful, genuine experiences for residents is to train, develop, and recognise our greatest asset our people. This approach makes the Morrison Living difference.
The Position

Oversee food production and menu-based catering across the site
Responsible for stock control, budgets, rostering, staff mentoring, training & liaising with the client and other key stakeholders including residents
Ensure accurate implementation of allergy awareness controls, and maintain a high standard of food hygiene,


... Click here to view more detail / apply for Head Chef

On behalf of THE SPINIFEX HOTEL DERBY we are looking for Head chef for Derby, 6728 location.

Job duties / Responsibilities:

Objective:
Responsible for the leadership and direction of all personnel engaged in the kitchen. Responsible for the production of high-quality food products at a cost effective and consistent level in line with budget and management objectives. Responsible for generating new menus with the input of the relevant kitchen team members, hotel management and director.

Major functions:
• Responsible for the direct supervision of staff in all kitchen areas. Maintain and upholds all relevant legal requirements and administrative duties and fortnightly rosters.
• Establish and maintains job methods and cooking standards to maintain high quality of food and services.
• Inspect food and produce delivered to the hotel for quality assurance.
• Ensure that all areas fulfil all requirements regarding hygiene and cleanliness in work methods.
• Ensure that HACCP is fully implements in all kitchen work practices and kitchen areas.
• Ensure that all kitchen equipment is in working order and liaise with the hotel manager regarding maintenance requirements.
• Daily kitchen staff meetings. (IE Specials, Plating consistency, Functions and the like)
• Seasonal menus and food costings. Presented 2 weeks prior to Hotel Manager for sign off. This will allow sufficient time to order & Advertise.
• Kitchen Control costs (Food and Labour) without compromising standards and improving gross profit margins.

Financial responsibilities:
• Supervise food preparations, cost, quality and quantity inventories, portions control and menu planning.
• Control food costs in line with agreed targets set with the hotel manager.
• Use hotel approved menu costing tools to cost out all menus.
• Control food costs by minimising spoilage and wastage as well as stock rotation.
• Conduct accurate stocktake and perform all EOM procedures in agreed timeframe with accounts.
• Review costs and revenue results against budget taking any remedial action that is required.
Job duties / Responsibilities:

Objective:
Responsible for the leadership and direction of all personnel engaged in the kitchen. Responsible for the production of high-quality food products at a cost effective and consistent level in line with budget and management objectives. Responsible for generating new menus with the input of the relevant kitchen team members, hotel management and director.

Major functions:
• Responsible for the direct supervision of staff in all kitchen areas. Maintain and upholds all relevant legal requirements and administrative duties and fortnightly rosters.
• Establish and maintains job methods and cooking standards to maintain high quality of food and services.
• Inspect food and produce delivered to the hotel for quality assurance.
• Ensure that all areas fulfil all requirements regarding hygiene and cleanliness in work methods.
• Ensure that HACCP is fully implements in all kitchen work practices and kitchen areas.
• Ensure that all kitchen equipment is in working order and liaise with the hotel manager regarding maintenance requirements.
• Daily kitchen staff meetings. (IE Specials, Plating consistency, Functions and the like)
• Seasonal menus and food costings. Presented 2 weeks prior to Hotel Manager for sign off. This will allow sufficient time to order & Advertise.
• Kitchen Control costs (Food and Labour) without compromising standards and improving gross profit margins.

Financial responsibilities:
• Supervise food preparations, cost, quality and quantity inventories, portions control and menu planning.
• Control food costs in line with agreed targets set with the hotel manager.
• Use hotel approved menu costing tools to cost out all menus.
• Control food costs by minimising spoilage and wastage as well as stock rotation.
• Conduct accurate stocktake and perform all EOM procedures in agreed timeframe with accounts.
• Review costs and revenue results against budget taking any remedial action that is required.
• Constantly assess use of all resources in order to maximise kitchen profitability.
• Ensure that ordering is performed according to requirements and take advantage of any special buys that are advantage to the hotel.
• Liaise with all suppliers to ensure correct pricing and quality is maintained at all times.
• Working with the Hotel Manager look at local suppliers where possible and with HACCP guidelines to be active participants in the local community.
• Review Invoices regularly to ensure that quality, quantity, and pricing is correct.
Human resources and development
• In conjunction with the hotel manager prepare rosters in accordance with legislation and business needs.
• Always maintain a professional appearance and lead by example.
• Assess and review the performance of all kitchen personnel.
• Provide support to staff through appropriate training, evaluation, feedback, and relevant meetings.
• Be aware of all fire and safety procedures within the hotel and ensures that all kitchen personnel follow these procedures.

Guest/Customer Service
• As and if required meet with guests to discuss any specific dietary requirements or special requested.
• Always project a positive image of the hotel to guests, suppliers, and contacts.

Promotions/Specials/Events/Brand Awareness/Sponsorship
• Working closely with the hotel Manger to participate and assist with promotional activity.
• Promote internal specials and promotions daily to ad and assist with food spoilage and waste.

Salary :From $73,150 per annum + super

Situated one step off Coogee beach NSW 2034, Little Jack Horner is Coogee's only restaurant with a great bar and cocktail list, great food, and uninterrupted views of Coogee’s iconic beach and Wedding Cake Island. We are open for breakfast, lunch, and dinner 7 days a week. We are currently looked for a qualified and experienced Head Chef to join their team.


Key Duties:

- Mise-en-place preparation and freshness.
- Ensuring that all stocks are kept under optimum conditions.
- Cooking and service of food according to the restaurant’s quality and service standards.
- Training of kitchen staff as directed by Chef-in-charge.
- Safety and cleanliness of all kitchen and food storage areas.
- Ensuring high levels of kitchen team performance.
- Contributing to creating a harmonious environment amongst all staff within the restaurant.
- To deputise in the Sous Chef’s absence and take charge of the kitchen when directed to do so.


Relevant Skills & Qualifications:

- Minimum Cert IV in Commercial Cookery or equivalent
- Minimum 2 years’ experience in a similar role
- Strong knowledge of cooking methods, kitchen equipment, and best practices.
- Good understanding of MS Office and restaurant software programs.
- Teamwork-oriented with outstanding leadership abilities.
- Excellent communication and interpersonal skills.


Salary range is $70,000 to $85,000pa commensurate with skills and experience

Full-Time Position located in Coogee, NSW.


Applications open on 28th of November 2024 and closes on 28th of December 2024

If you are interested in this role APPLY now. Only shortlisted candidates will be contacted.

With properties in some of Australia?s most iconic locations, NRMA Parks & Resorts provide accommodation that suits every budget and style ? from campsites to luxury resorts. We connect holidaymakers with over 50 incredible natural destinations that offer more than a change of scenery.? 
Owned by the NRMA Group, we have a large team across our holiday parks, resorts and support office who love what they do, all working together to make holiday magic. Because creating unforgettable holidays is not just our job ? it?s in our nature.? 
Reporting to the Resort General Manager, this exciting newly created role, will ensure exceptional food experiences and service to all guests at NRMA Blue Dolphin Resort.  You will work closely with the Resort Manager, kitchen team and front of house team to ensure our guests receive, good, honest, food - the opportunities are endless!   You will have a flair and passion ... Click here to view more detail / apply for Head Chef: NRMA Blue Dolphin Resort Yamba

Head Chef
Job no: Work type: Full Time Location: Mascot Categories: Chef Manager


Airline Lounge in Sydney Airport | Aspire Lounge
Travel Allowance Provided
Development opportunities through a supportive culture and management training

Compass Group Australia's dedicated Airline Lounge business delivers specialist services to meet the needs of travellers across lounge industries. We pride ourselves on fresh and delicious offerings while balancing lower carbon intensive menu options; The delivery of our services allows us to partner with clients and reducing the impact of the lounge operations on the planet.
THE POSITION:

Plan, supervise, and monitor the food production and menu-based catering
Responsible for stock control, budgets, rostering, & staff management
Maintain high standards of food hygiene, safety, infection control and cleanliness in accordance with Compass standards
Deliver to our


... Click here to view more detail / apply for Head Chef

Head Chef - Holland Park Hotel

• Base salary of $79,400 + Super + Half Yearly bonus
• Development opportunities and career progression
• Exclusive discounts and benefits - check out our benefits at the bottom of this ad

Sitting on Logan Road in Holland Park, south of Brisbane, the Holland Park Hotel has been serving locals and visitors for years. 

There’s places to go, so dream big
We’re part of a big group that caters for big dreams. You can go places within ALH and beyond! 

Sound good? Read on.

This is a brilliant opportunity to become an Head Chef at the Holland Park Hotel.

What you’ll do:

• Run the pass during busy service times to ensure the timely and accurate preparation of dishes to surpass guest expectations 
• Menu planning, inventory management and food preparation
• Provide guidance and mentorship to the kitchen team, fostering a positive and productive working environment 
• Create and manage staff rosters 
• Manage food safety and ensure adherence to compliance and safety standards

Bolton Clarke Residential group now has 88 Aged Care Homes across QLD, NSW, VIC, SA & WA, with the inclusion of the Allity, McKenzie & Acacia Living Group. We are committed to enriching the lives of people by providing care with compassion, respect and integrity to promote the health, independence and social interaction of seniors. With registered nurses and care staff at our homes 24 hours a day, 365 days a year.
About Pemulwuy Aged Care
Located 30 kilometres west of Sydneys Central Business District, Pemulwuy is home to many parks and recreational reserves. A purpose built Home, Pemulwuy Aged Care offers affordable Premium quality accommodation. The first of its kind in the local community, residents enjoy an aspirational living environment and service offering unlike any other.
About the Opportunity
As the Head Chef, you will be responsible for delivering fine dining cuisine and catering services
... Click here to view more detail / apply for Head Chef (NSW EA)

The Venue   Merivale has been hard at work behind the scenes to deliver a fresh and exciting hospitality experience to Sydneys key stadiums the SCG and Allianz Stadium (SFS) . Across both stadiums we will be hosting some of Sydneys biggest events including major sporting events and concerts performed by leading international artists. For this venture we have pulled together an army of top Merivale talent, including executive chefs Jordan Toft, Dan Hong, Mike Eggert, Ben Greeno and Vincenzo Biondini. During your next visit to the SCG or SFS, expect a wide range of Merivale favourites, including, Tottis, Vinnies Pizza, Coogee Pavilion, Jimmys Falafel, and many more.  The Role   We are looking for exceptional Head Chef , to join our Stadium Retail Kitchen teams on a full-time basis. Our chefs





... Click here to view more detail / apply for SCG & SFS Retail | Head Chef

19th November,
The Role - HEAD CHEF The primary role of the Head Chef of the Orchard Early Learning Centre in St Ives is to manage the day-to-day operations of a busy kitchen for our 98-place Early Learning Centre. The Centre is located along Mona Vale Road with a bus stop available next to the centre for ease of public transport.   You will also have the opportunity to be mentored and guided by Tawyna Bahr, leading food expert and Executive Chef of Orchard Early Learning Centre, and work with other like-minded chefs within Orchard Early Learning Centres. The Centre - ORCHARD ELC ST IVES Orchard Early Learning Centre prepares children for a life of learning and well-being. Our purpose-built St Ives Service has been designed to ensure the very best in care, education, and nutrition. Our service caters to 98 children per day across 6 rooms aged 6 weeks to 5 years old. 
... Click here to view more detail / apply for Head Chef

Located in Sydney, this brand new venue is set to open soon and will feature a premium fine dining a la carte steak restaurant focused on fantastic and personalised service and a Modern Australian menu that will leave an impression! As Head Chef you will be across all service and operations, menu collaboration and leadership.
Ideal Qualities we seek are:

Fantastic operational and cuisine knowledge in fine dining, hatted or Michelin venues. Advanced protein skills, specifically steak & other beef cuts is ideal.
The ability to drive a team to service excellence, never taking short cuts
Experience in all aspects of not only a la carte dining but also functions and events catering ideal
Market savvy and up to date with current trends
The ability to train and mentor a young team
Great communications skills
Above average knowledge and ability with
... Click here to view more detail / apply for Pre Opening Head Chef | Steakhouse | Chefs Hat | $120k S

Welcome to Roshana Care Group
Roshana Pty Ltd is a privately owned provider of Aged Care, Home Care, Mental Health Care and Disability Support Services. Our head office is based in WA, and we own and operate facilities in WA, QLD, VIC and NSW. Established in , Roshana Care Group has been at the forefront of providing Aged Care and Mental Health Care for over 20 years, with a commitment to high standards.
About the Role
The Chef Manager is a key role with responsibility for the efficient execution of all facility based catering whilst providing effective leadership of the kitchen and hospitality staff.
The Chef Manager is responsible for managing all aspects of kitchen operations including budgets, staffing, menus and meal preparation.
Duties and Responsibilities:

Organize and implement food service
Plan and implement daily food preparation lists for



... Click here to view more detail / apply for Chef Manager l Macleay Valley NSW

Bacchus Marsh | Chef Manager


Job no: Location: VIC Regional Work type: Full Time Categories: Chef

Chef Manager
75k Base Super

Most school holidays off
Be part of the growth in our business
A premium brand that will appreciate your dedication to service excellence.

Redefining the notion of 'institutional' dining, Chartwells brings the vibrant experience of High Street food to the world of education. Our commitment goes beyond food; we provide tailored solutions with a primary emphasis on enhancing the value of hospitality services within educational settings.
The Person

Proven experience in catering and catering management
Exceptional leadership and management skills, with expertise in both people and systems
Culinary expertise coupled with front-of-house management experience
Strong ability to engage with students and maintain




... Click here to view more detail / apply for Bacchus Marsh | Chef Manager VIC Regional

The Venue  Uccello takes its cues from the Italian coastline. With a menu that makes the most of the restaurants wood-fired oven and charcoal barbecue and is inspired by the traditional recipes and techniques of regional Italy.  At the heart of our cooking is an appreciation of provenance and a commitment to extracting every drop of flavour out of an ingredient. Working closely with local farmers and producers to deliver a restrained and humble menu, where produce is the hero of the dish.  The Role   We are looking for a head chef who strive for excellence and knows what it means to make sure every experience for a guest is exceptional. You will be working closely with the Exec Chef of the Ivy Precinct, to collaborate on menu development and





... Click here to view more detail / apply for Head Chef | Uccello

About the Client Our client is a vibrant and well-regarded club in the heart of Griffith, a regional gem known for its thriving food and wine culture. The club has a long-standing commitment to quality service and innovation, making it a popular venue for locals and visitors alike. Known for its welcoming atmosphere, the club offers excellent dining and social spaces, including special events that cater to the tastes of the local community. Living in Griffith provides a relaxed pace with access to the region's wine trails, food festivals, and outdoor activities.
About the Position Step into a Head Chef role that offers the chance to lead a dedicated team in creating a memorable dining experience. With a competitive salary of $k, this position allows you to drive culinary excellence and menu innovation in a high-quality kitchen environment.
Position Description

Lead daily kitchen operations, ensuring high
... Click here to view more detail / apply for Head Chef

With properties in some of Australia?s most iconic locations, NRMA Parks & Resorts provide accommodation that suits every budget and style ? from campsites to luxury resorts. We connect holidaymakers with over 50 incredible natural destinations that offer more than a change of scenery.? 
Owned by the NRMA Group, we have a large team across our holiday parks, resorts and support office who love what they do, all working together to make holiday magic. Because creating unforgettable holidays is not just our job ? it?s in our nature.? 
Reporting to the Resort General Manager, this exciting newly created role, will ensure exceptional food experiences and service to all guests at NRMA Blue Dolphin Resort.  You will work closely with the Resort Manager, kitchen team and front of house team to ensure our guests receive, good, honest, food - the opportunities are endless!   You will have a flair and passion ... Click here to view more detail / apply for Head Chef: NRMA Blue Dolphin Resort Yamba

Posted: 15/10/


14/11/

Job Type: Permanent - Full Time

Location: Kangaroo Valley

Job Category: Care Services,Customer Service,Food & Beverage,Food Safety,Kitchen,Trade Qualified - Chef



Permanent Full time position available
Work for a market leader with a talented & friendly team
Opportunities for career development and progression


Job Description

The Role:
Cater Care Australia seeks to appoint a Permanent Full time Chef Manager at our aged care residence in Southern Highlands. 
Organising day-to-day operations; this is the ideal role for someone who wants to provide a fantastic meal experience to our residents and values a well-run kitchen.
Roster:  
Monday to Friday 9:00am to 5:30pm
What This Role Involves:

Dual responsibilities in food preparation / presentation and site management


... Click here to view more detail / apply for Chef Manager ? Aged Care/Retirement

Posted: 14/10/


13/11/

Job Type: Permanent - Full Time

Location: North Sydney

Job Category: Customer Service,Food & Beverage,Food Safety,Kitchen,Trade Qualified - Chef



Permanent Full time position available
Market leader with a work/life balance, talented & friendly team
Opportunity for training to progress your career


Job Description

The Role:
Cater Care Australia seeks to appoint an enthusiastic and organised Head Chef to supervise our kitchen operations!
If you are someone who is motivated by running a well-ordered kitchen and making a meaningful impact we encourage you to apply for this exciting opportunity!
Roster:
Monday to Friday predominantly. 8:00 am - 4:30 pm with the exception of some functions.40 weeks per year
What This Role Involves:

Management of the kitchen


... Click here to view more detail / apply for Head Chef ? Education/University

The Venue  Uccello takes its cues from the Italian coastline. With a menu that makes the most of the restaurants wood-fired oven and charcoal barbecue and is inspired by the traditional recipes and techniques of regional Italy.  At the heart of our cooking is an appreciation of provenance and a commitment to extracting every drop of flavour out of an ingredient. Working closely with local farmers and producers to deliver a restrained and humble menu, where produce is the hero of the dish.  The Role   We are looking for a head chef who strive for excellence and knows what it means to make sure every experience for a guest is exceptional. You will be working closely with the Exec Chef of the Ivy Precinct, to collaborate on menu development and





... Click here to view more detail / apply for Head Chef | Uccello

Menu planning: Developing, designing, and costing menus that align with the restaurant's vision
Kitchen management: Leading and managing the kitchen staff, assigning tasks, and fostering a collaborative environment
Food quality: Ensuring the highest standards of food quality, taste, and presentation
Kitchen operations: Managing inventory, budgeting, and cost control
Health and safety: Upholding and enhancing food safety and sanitation practices
Collaboration: Collaborating with the management team to align kitchen operations with overall business goals
Staff training: Providing ongoing training, development, and team motivation
Staff presentation: Ensuring that staff grooming and presentation is of the highest standard
Supplier liaison: Liaising with suppliers and calculating costs
Issue resolution: Resolving issues as they arise
Hygiene compliance: Ensuring compliance with hygiene and health and safety regulations

Our Japanese cuisine is looking for a Head Chef to lead our kitchen team. You will need the ability and the experience to assume full responsibility for the successful running, management, and performance of the kitchen daily. You will need a focus on customer satisfaction and service. The successful applicant will be hands on and part of the team who can lead from the front, provide high quality, customer service, customer satisfaction, and a consistent product to our guests on all levels. If you believe you are an eligible candidate looking for an exciting new challenge, please send your resume with all relevant information required. To apply you must have a qualification and over 5 years’ experience as a Chef.


To apply you must be;
Creative and confident cooking style especially grill with an emphasis on quality and presentation
Confident leading a team in a busy kitchen
Hands on hardworking leader with exceptional management, communication, time management and organizational skills
Able to work under pressure and meet deadlines
Experienced in menu design, cost control (food and labour) stock management, problem solving and staff management
Able to work closely with management and all team members (FOH and BOH) in all aspects of the hotel
Able to demonstrate an ability and a passion for delivering high quality food and staying on trend with menu offerings
Experienced in a similar role within a similar establishment for over 5 years

Qualified with relevant certificates
Please provide Resume and Qualifications if you are interested. Only shortlisted applicants will be contacted

Job Type: Full-time

Pay: $75,000.00 – $80,000.00 per year

Schedule:
8 hour shift



Education:
Certificate I - IV (Required)

Experience:
Chef: 5 years (Required)


Work Location: In Deadline: 03/07/2024

Our business is growing! We need Motel Manager, Restaurant Manager, Chef.

Zindran International Pty Ltd

We are looking for an experienced reliable, hard working and friendly motel manager, Restaurant Manager and Chef to manage a 4 star, newly acquired 28 units motel in Riverina NSW area.

We have multiple vacancies for the new business.

Experienced Chef

Duties include:

Planning and organising the preparation and cooking of bulk food and menu items in a high-volume restaurant.
Working to budgeted food and labour costs.
Setting daily prep levels and ordering food supplies.
Monitoring quality of dishes at all stages of preparation and presentation
Discussing and managing food preparation issues with Managers, Kitchen and waiting staff.
Demonstrating and training all levels of kitchen staff in techniques, cooking procedures and use of kitchen equipment.
Preparing and cooking food.
Keeping cleaning standards and compliance with the Food Safety Program.
Managing the storage of food.
Skills required:

Diploma level qualification in Hospitality or similar.
At least 2 years full time work experience in a busy kitchen.
Excellent communication skills
Food Safety Supervisor Certification
Proficient numeracy and literacy
Salary $70,000 to $85,000


Restaurant Manager

Responsibilities will include but not limited to:

Drive sales growth, achieve sales targets and meet other KPI Indicators for restaurant
Inspire, motivate, and lead by example
Ensure the kitchen and restaurant operation complies with all OHS/HSSE/Food and health requirements
Facilitate efficient and successful supervision of all aspects of the restaurant; including stock control, ordering, managing COGS budget, and completing daily, weekly, and monthly financial reporting
Work closely with the store manager to achieve budgets through company systems, procedures, efficient ordering and rostering with other cost control methods
A flair for food and understanding of waste impacts in a commercial kitchen
Leading your team to deliver high service experience across the Restaurant.
Driving a positive workplace culture
Rostering your team and managing the daily and weekly payroll processes ensuring alignment with forecasts and budget requirements.
Owning the People Management aspects including the recruitment, training, team development.
Exceptionally well time management, with the ability to balance multiple priorities and act with a sense of urgency
Passionate about delivering superior customer service
Building and maintaining relationships with staff and Management
A hands on manager that leads by example
Financially astute and able to react to the numbers
The successful applicant will:

Be available to work weekends when required and be willing to undertake hands on operational work
Have a proven record of successfully leading a team, delivering results and achieving sales targets whilst maintaining exceptional kitchen standards
Ideally have at least 3 years experience running a restaurant
Demonstrated experience in a similar role with customer service focus
Intermediate to Advance computer skills with all MS Office Applications and strong administration skills
Strong written and verbal communications applicable across multiple layers of the kitchen
A passionate and inspiring personality with a lead by example attitude
Hands on management style with proven leadership qualities
Effective communication skills with team members, management and suppliers
Attention to detail, loyal and reliable
Flare, enthusiasm and passion to create the ultimate experience
Previous experience preparing rosters and achieving labour costs
A strong desire to achieve business goals & targets
Salary $70,000 to $85,000


Motel Manager

Relevant motel management experience of a similar scale, Required skill and Qualification.
Experience in Siteminder booking system or knowledge of similar system.
Directing and overseeing reservation, reception, room service and housekeeping activities
Supervising security arrangements, and garden and property maintenance
Planning and supervising bar, restaurant, function and conference activities
Observing liquor, gaming, and other laws and regulations
Assessing and reviewing customer satisfaction
Overseeing accounting and purchasing activities
Ensuring compliance with occupational health and safety regulations
May provide guests with local tourism information, and arrange tours and transportation
Skills required:

Diploma level qualification in Hospitality or similar.
At least 2 years full time work experience in Hospitality
Excellent communication skills
Food Safety Supervisor Certification
Proficient numeracy and literacy
Salary $70,000 to $85,000
Job Type: Full-time

Pay: $70,000.00 – $85,000.00 per year