Total 71 Manager chef job vacancies in wa perth northern suburbs

As our Head Chef, you will be at the forefront of this exciting new chapter, responsible for crafting and executing an innovative menu that reflects our refreshed venue and meets the evolving tastes of our guests. This is a fast-paced role that requires culinary expertise, leadership skills, and a passion for creating memorable dining experiences.

Your key responsibilities will include:

• Leading the kitchen team in the development and design of a creative, seasonal menu that showcases the best local ingredients.
• Ensuring the highest standards of food safety and hygiene are maintained at all times.
• Overseeing daily kitchen operations, ensuring quality and consistency in every dish served.
• Managing kitchen inventory and food costs effectively, while maximizing efficiency.
• Reporting on kitchen performance and gathering guest feedback to drive continuous improvement.
• Training and mentoring kitchen staff, fostering a collaborative and positive work environment.
• Collaborating with management to align the culinary direction with the hotel’s vision for the refurbished venue.

Join us in shaping a thrilling new dining experience at ibis Perth, where your culinary creativity can shine!

Above award rates
Highly rewarding Chef Manager position within the Aged Care sector
Work with a highly supportive, inclusive, and friendly team

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We operate in over 40 locations throughout Victoria employing over 700 staff. We offer Opportunities for career development and progression.
About the role
A unique opportunity to work a predominately 9:00am to 5:30pm schedule as a Chef Manager. This role reports directly to Operations Managers and ensures the smooth running of the kitchen on a day-to-day basis.
Duties

Preparation and cooking of meals as per the set menu
Ensure meals are of high quality with excellent presentation
Communicating with Site Manager and Facility staff
Provide supervision and direction to Kitchen Staff

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

Above award rates
Highly rewarding Chef Manager position within the Aged Care sector
Work with a highly supportive, inclusive, and friendly team

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We operate in over 40 locations throughout Victoria employing over 700 staff. We offer Opportunities for career development and progression.
About the role
A unique opportunity to work a predominately 9:00am to 5:30pm schedule as a Chef Manager. This role reports directly to Operations Managers and ensures the smooth running of the kitchen on a day-to-day basis.
Duties

Preparation and cooking of meals as per the set menu
Ensure meals are of high quality with excellent presentation
Communicating with Site Manager and Facility staff
Provide supervision and direction to Kitchen Staff

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

Eco Beach Wilderness Retreat  is an off-grid retreat located 130km South of Broome. The property is comprised of 25 Villas, 2 Beach Houses, 25 Glamping Tents, Restaurant, Day Spa & Staff Village.
We are currently seeking a talented and enthusiastic, Head Chef to lead our kitchen team, through season (1 April to November ) our outdoor restaurant caters up to 120 guests. We offer weddings, long table dining functions and group menus throughout the season.
To be successful:

Previous Head Chef experience
Fully Qualified
Calm and lead by example
Passion to create new and exciting menus
Excellent communication
Attention to detail
Pride in cleanliness
Event and group menus

Commencing 19th March .
Accommodation and Meals are included. This is a live on-site seasonal role, 130km South of Broome.
Contact email: Lynn Stollery  
... Click here to view more detail / apply for 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

Above award rates
Highly rewarding Chef Manager position within the Aged Care sector
Work with a highly supportive, inclusive, and friendly team

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We operate in over 40 locations throughout Victoria employing over 700 staff. We offer Opportunities for career development and progression.
About the role
A unique opportunity to work a predominately 9:00am to 5:30pm schedule as a Chef Manager. This role reports directly to Operations Managers and ensures the smooth running of the kitchen on a day-to-day basis.
Duties

Preparation and cooking of meals as per the set menu
Ensure meals are of high quality with excellent presentation
Communicating with Site Manager and Facility staff
Provide supervision and direction to Kitchen Staff

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

What's on offer?

Above award rates on offer from $124,000 super 10k allowance
10k allowance to be paid through your weekly/fortnightly pay cycle
2/1 Roster FIFO from Perth

For the Love of Food! Join the Sodexo team
Do you want to be part of one the largest and most diverse Chef teams in the country?
If you?re looking to being part of a team driving the latest food trends across Australia and have a passion for leadership, Sodexo are on the lookout for experienced Head Chefs for several of our remote sites. This is an excellent opportunity if you are a people person, enjoy leading by example and have the ability to manage your 'hands on' Chef duties alongside your administrative duties to join the Sodexo Family.
About the role
The successful candidate will be expected to provide leadership, coordinate, and support ... Click here to view more detail / apply for FIFO Head Chef (Full time) $124,400 super 10k allowance

Above award rates
Highly rewarding Chef Manager position within the Aged Care sector
Work with a highly supportive, inclusive, and friendly team

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We operate in over 40 locations throughout Victoria employing over 700 staff. We offer Opportunities for career development and progression.
About the role
A unique opportunity to work a predominately 9:00am to 5:30pm schedule as a Chef Manager. This role reports directly to Operations Managers and ensures the smooth running of the kitchen on a day-to-day basis.
Duties

Preparation and cooking of meals as per the set menu
Ensure meals are of high quality with excellent presentation
Communicating with Site Manager and Facility staff
Provide supervision and direction to Kitchen Staff

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

Cook/Chef/ Restaurant Manager

J & P WA Pty Ltd t/a Jai Ho Indian Gourmet South Lake

Cook (ANZSCO 351411 - Cook)

Full-time/Permanent

$73,000 - $75,000 (higher salary will be considered commensurate to qualifications and experience)

Duties and Responsibilities:
*Daily preparation of all ingredients and menu items
*Follow recipes, portion controls, and presentation specifications
*Prepare food for special dietary needs
*Prepare and store all meat, poultry and vegetables and other food according to standard and following procedures closely
*Maintain a clean kitchen and use kitchen appliances and equipment safely
*Restock all items as needed throughout shift and ensure items are as ordered and standards are met
*Understand and maintain knowledge of proper use and maintenance of all equipment in cooking station
*Ensure that all health, safety and hygiene regulations are strictly adhered to at all times
*Undertake cleaning, sanitation of all kitchen areas

Qualifications and Experience:
*Relevant AQF Cert III including 2 years of on-the-job experience or Cert IV
*Applicants with qualifications must demonstrate 1 year of relevant experience.
*A minimum of 3 years of relevant experience may replace the requirement of having a qualification.

Chef (ANZSCO 351311 – Chef)

Full-time/Permanent

$73,000 - $78,000 (higher salary will be considered commensurate to qualifications and experience)

Duties and responsibilities:
*Prepare and properly present food for regular service and functions
*Supervise and coordinate activities of kitchen staff
*Collaborate with Restaurant Manager to plan and develop recipes and menus, considering factors such as seasonal availability of *ingredients, the likely number of customers, portion size and final menu price
*Provide costings of new menu items
*Check the quantity and quality of received products to ensure correct items are as ordered and standards are met
*Monitor and maintain stock levels to reduce wastage
*Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards
*Instruct and train other kitchen workers in the preparation, cooking, garnishing and presentation, etc. of food
*Monitor and enforce sanitation practices to ensure that employees follow standards and regulations
*Determine production schedules and staff requirements necessary to ensure timely delivery of services
*Assist in recruitment and induction of kitchen staff
*Discuss with the Restaurant Manager any equipment purchases and repairs required
*Meet with customers to discuss menus for special occasions such as weddings, parties and banquets
*Other managerial tasks associated with the operation of the kitchen, as required

Qualifications and Experience:
*Relevant AQF Diploma
*Applicants with qualifications must demonstrate 1 year of relevant experience.
*A minimum of 3 years of relevant experience may replace the requirement of having a qualification.

Restaurant Manager (ANZSCO 141111 - Cafe or Restaurant Manager)

Full-time/Permanent

$73,000 - $80,000 (higher salary will be considered commensurate to qualifications and experience)

Duties and Responsibilities:
*Set operating goals and objectives
*Assess staffing requirements and recruit staff when needed
*Train and coach staff
*Ensure staff know and adhere to established codes of practice
*Organize and monitor staff schedules
*Co-ordinate restaurant operations during each shift
*Monitor adherence to health, safety and hygiene standards in kitchen and restaurant
*Ensure compliance with restaurant security procedures
*Ensure alcohol regulations are adhered to
*Oversee preparation of food and beverage items
*Ensure adherence to set recipes
*Observe size of food portions and preparation quantities to minimize waste
*Interact with customers to ensure all inquiries and complaints are handled promptly
*Plan and co-ordinate menus with Chef
*Prepare and analyse budgets, monitor costs and implement strategies to reduce costs
*Analyse food and beverage costs and assign menu prices
*Plan and monitor restaurant sales and revenue
*Organise and supervise marketing and promotional activities
*Check and order supplies of non-food items
*Identify and estimate food and beverage supply requirements and place orders with suppliers
*Negotiate purchase prices and develop preferred suppliers

Qualifications and Experience:
*Relevant AQF Diploma
*Applicants with qualifications must demonstrate 1 year of relevant experience.
*A minimum of 3 years of relevant experience may replace the requirement of having a qualification.

On Behalf our client , Boulder Dash Entertainment Group Pty Ltd , we are looking for an enthusiastic, skilled head chef to join their team on a full time basis.

Job Brief
You will be leading the kitchen with the guidance of the management team of the restaurant. You will supervise and guide other chefs, sous chefs and cooks, and enforce any requirements and guidelines according to relevant standards. You will be a creative professional who is willing to participate in creating seasonal menus and food.

Job duties/Responsibilities

- Knowledge of all standard procedures and policies pertaining to food
- Maintaining hygiene and the highest food quality standards according to the regulations
- Responsible for all kitchen equipment, ensuring they are well maintained and reporting any
malfunctioning
- Supervising junior chef
- Responsible for menu planning
- Estimating the daily production and ensuring sufficient inventory in stock
- Giving guidance on cooking procedures
- Lead the Kitchen
- Ensuring effective communication between chefs, management team and waiting staff, and
maintaining a safe and friendly working environment
- Any other reasonable duties as assigned by management

Qualification, Skills & Experience
- Minimum two years experience in a similar role
- Certificate IV Commercial Cookery preferred
- Excellent interpersonal skills
- The desire for personal growth and professional development

Remuneration : Base salary $73,150 - $85,000 per annum +super
Location : Boulder WA 6432

Please note : We would like to take this opportunity to thank all applicants for their interests . Only those considered for an interview will be contacted directly.

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

Job duties / Responsibilities:

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

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

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

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

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

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

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

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

Salary :From $73,150 per annum + super

Chef Manager- Aged Care

Progress with purpose at one of Australias largest health care providers
Competitive salary package, additional week of annual leave and more!
Permanant Full-Time role in Brighton, VIC!.

About the role
The position of Chef Manager supports the Home Manager in leading the catering service within the Home, planning and preparing all meals to ensure the individual needs of our residents are being met and making certain each resident is offered choice. The position of Chef Manager is part of an integrated team of people working within an established and agreed framework supporting the resident to live their best life.
Your main duties will include:



Plans, prepares and oversees the preparation of daily meals and beverages for residents that meets the individual needs of residents including special dietary requirements, allergies and culturally specific requirements.
Responsible

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

FIFO/DIDO Head Chef


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

FIFO/DIDO Head Chef
Salary $95,073 - $120,000 plus superannuation. 

FIFO/DIDO from Perth 14/7 and 8/6
Permanent opportunity with long term career growth
Opportunity to showcase your skills in a high-energy, fast-paced environment.
Access to on-site recreational facilities including gyms, taverns, pools and 100 retail discounts

ESS provides multi service capability to major companies and organisations operating in remote sites, gold mines and coal fields. We provide vital workplace support for people working in some of the most isolated terrains in the world, from oil rigs in the North Sea to gold mines in the Australian Outback.
Are you a Sous or Head Chef looking to take your next step in a rewarding and challenging role?



... Click here to view more detail / apply for FIFO/DIDO Head Chef WA Regional 25 Dec 2024

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

What's on offer?

Above award rates on offer from $124,000 super 10k allowance
10k allowance to be paid through your weekly/fortnightly pay cycle
2/1 Roster FIFO from Perth

For the Love of Food! Join the Sodexo team
Do you want to be part of one the largest and most diverse Chef teams in the country?
If you?re looking to being part of a team driving the latest food trends across Australia and have a passion for leadership, Sodexo are on the lookout for experienced Head Chefs for several of our remote sites. This is an excellent opportunity if you are a people person, enjoy leading by example and have the ability to manage your 'hands on' Chef duties alongside your administrative duties to join the Sodexo Family.
About the role
The successful candidate will be expected to provide leadership, coordinate, and support ... Click here to view more detail / apply for FIFO Head Chef (Full time) $124,400 super 10k allowance

The Last Local. Come in and take your pick from our range of beers brewed on the premises and enjoy all the other delights we have to offer. We couldn’t do without our fantastic staff and all our regulars who make coming to work a pleasure every day!
For the best team we are looking for a perfect Full - time chef with min 2 years if exp. The annual salary offered will be between $73,000 - $82,000.

Duties to perform for Chef

Menu Planning: Creating and designing menus that highlight seasonal ingredients and align with the restaurant's concept.

Food Preparation: Overseeing the preparation and cooking of dishes, ensuring that food is prepared to the highest quality.

Staff Management: Supervising kitchen staff, including hiring, training, and scheduling.

Quality Control: Ensuring that all food served meets safety and quality standards, including proper storage and handling.

Inventory Management: Ordering supplies and managing inventory to minimize waste and ensure availability of ingredients.

Budgeting: Managing the kitchen budget, including food costs and labor expenses.

Presentation: Ensuring dishes are plated attractively and consistently.

Collaboration: Working closely with other kitchen staff and front-of-house employees to ensure smooth service.

Health and Safety Compliance: Maintaining cleanliness and adhering to health regulations to provide a safe kitchen environment.

Creativity and Innovation: Experimenting with new recipes and techniques to keep the menu fresh and exciting.

Duties for Cook :
Setting up workstations and operating kitchen equipment
Measuring and weighing ingredients
Following recipes and set menus
Baking, grilling, steaming or boiling fish, meat, vegetables and other foods
Presenting and garnishing dishes
Adhering to kitchen hygiene and safety standards
Maintaining a clean workspace at all times
Monitoring stock levels
Keeping up with cooking techniques and methods

Duties for Restaurant Manager:
Recruiting, training and supervising staff.
Agreeing and managing budgets.
Creating staffing rotas.
Planning menus.
Ensuring compliance with licensing, hygiene and health and safety legislation.
Promoting and marketing the business.
Overseeing stock levels and ordering supplies.
Handling customer enquiries and complaints.
Taking reservations.
Greeting and advising customers.
Problem solving.
Preparing and presenting staffing/sales reports.
Keeping statistical and financial records.
Assessing and improving profitability.
Liaising with customers, employees, suppliers, licensing authorities and sales representatives.
Making improvements to the running of the business and developing the restaurant.

APPLY if interested.

An exciting opportunity has arisen for our team to recruit a chef as we have been growing rapidly.

You must be able to:
Planning, developing and implementing menus.
Preparing and cooking food
Estimating food, labour costs, and ordering food supplies.
Discussing food preparation issues with the manager.
Maintain Food Safety Standards in accordance with Legislative requirements. 

Qualifications and Skills:
Certificate IV in Kitchen management or higher (or equivalent experience)
Passion for delivering high-quality food
Strong attention to detail and organizational skills
Ability to work in a fast-paced, busy kitchen environment
Good communication skills (written and verbal)

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

Head Chef – Stompcoffee
- Location: North Perth, Western Australia
- Employment Type: Full-Time
- Salary Range: AUD 70,000 - AUD 75,000 per annum (plus superannuation)

Stompcoffee is a vibrant and popular café, dedicated to creating exceptional culinary experiences
with a focus on fresh, locally sourced ingredients. We pride ourselves on our innovative, high-quality
food offerings that pair perfectly with our specialty coffee.
Position Overview
We are seeking a passionate and experienced Head Chef to join our team. This role requires a
dynamic individual capable of overseeing our kitchen operations, ensuring quality control, and
continuously innovating our menu offerings. The ideal candidate will have strong leadership skills, a
flair for creativity, and the ability to work under pressure in a fast-paced environment.
Key Responsibilities
- Menu Development: Design, plan, and execute a high-quality menu that aligns with our
brand ethos and customer expectations, including the introduction of seasonal dishes.
- Kitchen Management: Oversee all kitchen operations, including food preparation, cooking,
plating, and service, while maintaining the highest standards of quality and presentation.
- Team Leadership: Train, manage, and mentor kitchen staff, promoting a collaborative and
efficient working environment.
- Inventory and Cost Control: Manage kitchen inventory, monitor stock levels, and place
orders as needed. Ensure effective cost control measures are in place, reducing waste while
maintaining quality.
- Compliance and Safety: Adhere to health and safety regulations and ensure all kitchen staff
follow proper food handling and sanitation procedures.
- Customer Satisfaction: Respond to customer feedback, tailoring menu options and dining
experiences to meet the needs of our patrons.
Qualifications and Skills
- Minimum of one year experience as a Head Chef or in a similar leadership role in a
commercial kitchen.
- Formal qualifications in Commercial Cookery (Certificate III/IV) or equivalent is preferable.
- Exceptional cooking skills and knowledge of diverse cuisines.
- Strong understanding of kitchen management, including budgeting, rostering, and cost
control.
- Ability to work flexible hours, including weekends and holidays.

What's on offer?

Above award rates on offer from $124,000 super 10k allowance
10k allowance to be paid through your weekly/fortnightly pay cycle
2/1 Roster FIFO from Perth

For the Love of Food! Join the Sodexo team
Do you want to be part of one the largest and most diverse Chef teams in the country?
If you?re looking to being part of a team driving the latest food trends across Australia and have a passion for leadership, Sodexo are on the lookout for experienced Head Chefs for several of our remote sites. This is an excellent opportunity if you are a people person, enjoy leading by example and have the ability to manage your 'hands on' Chef duties alongside your administrative duties to join the Sodexo Family.
About the role
The successful candidate will be expected to provide leadership, coordinate, and support ... Click here to view more detail / apply for FIFO Head Chef (Full time) $124,400 super 10k allowance

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

Tasks & Duties:

You will be leading the kitchen with the guidance of the management team of the restaurant. You will supervise and guide other chefs, sous chefs and cooks, and enforce any requirements and guidelines according to relevant standards. You will be a creative professional who is willing to participate in
creating seasonal menus and food.

Job duties / Responsibilities:
- Knowledge of all standard procedures and policies pertaining to food
- Maintaining hygiene and the highest food quality standards according to the regulations
- Responsible for all kitchen equipment, ensuring they are well maintained and reporting any
malfunctioning
- Supervising junior chef
- Responsible for menu planning
- Estimating the daily production and ensuring sufficient inventory in stock
- Giving guidance on cooking procedures
- Plan and prepare food such as handmade original pizza dough, cooking woodfire pizza and
Italian style tapas small plates.
- Ensuring effective communication between chefs, management team and waiting staff, and
maintaining a safe and friendly working environment
- Any other reasonable duties as assigned by management

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

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

Please Note: We would like to take this opportunity to thank all applicants for their interest. Only those considered for an interview will be contacted directly.

We are looking for an experienced and passionate  Full Time Head Chef to join the PLG team at Mordy HQ in Mordialloc . Youll lead a talented team, and set the kitchen standard for our venue. If you thrive in a fast-paced environment we want to hear from you!
Pegasus Leisure Group (PLG) operating as part of The Melbourne Racing Club (MRC) is proud to be recognised as a , & Winner of The Australian Business Awards for Employer of Choice.
What will my duties include?
- Prepare, cook and serve food ensuring a high level of quality and presentation at all times. - Develop menus, specials and functions. - Manage food purchases, menu costings and monthly stocktakes. - Oversee the appropriate receiving, storage, and rotation of food. - Food safety auditing compliance including food safety logbook, temperature checks and all other regulatory requirements.
What we are
... Click here to view more detail / apply for Head Chef | Mordialloc

Chef/Cook/Restaurant Manager

Pure N Fresh Pty Ltd t/a Bombay Bustle

Chef

Full-time/Permanent

$74,000 - $76,000 (salary will be commensurate to qualifications and experience)

Duties and responsibilities:

*Prepare and properly present food for regular service and functions
*Supervise and coordinate activities of kitchen staff
*Collaborate with Restaurant Manager to plan and develop recipes and menus, considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and final menu price
*Provide costings of new menu items
*Check the quantity and quality of received products to ensure correct items are as ordered and standards are met
*Monitor and maintain stock levels to reduce wastage
*Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards
*Instruct and train other kitchen workers in the preparation, cooking, garnishing and presentation, etc. of food
*Monitor and enforce sanitation practices to ensure that employees follow standards and regulations
*Determine production schedules and staff requirements necessary to ensure timely delivery of services
*Assist in recruitment and induction of kitchen staff
*Discuss with the Restaurant Manager any equipment purchases and repairs required
*Meet with customers to discuss menus for special occasions such as weddings, parties and banquets
*Other managerial tasks associated with the operation of the kitchen, as required

Qualifications and Experience:

Relevant AQF Diploma

3 years of relevant experience may substitute for formal qualifications

Applicants with qualifications will need to demonstrate 2 years of relevant experience

Cook

Full-time/Permanent

$74,000 - $75,000 (salary will be commensurate to qualifications and experience)

Duties and Responsibilities:

*Daily preparation of all ingredients and menu items
*Follow recipes, portion controls, and presentation specifications
*Prepare food for special dietary needs
*Prepare and store all meat, poultry and vegetables and other food according to standard and following procedures closely
*Maintain a clean kitchen and use kitchen appliances and equipment safely
*Restock all items as needed throughout shift and ensure items are as ordered and standards are met
*Understand and maintain knowledge of proper use and maintenance of all equipment in cooking station
*Ensure that all health, safety and hygiene regulations are strictly adhered to at all times
*Undertake cleaning, sanitation of all kitchen areas

Qualifications and Experience:

Relevant AQF Cert III including 2 years of on-the-job experience or Cert IV

A minimum of 3 years of relevant experience may replace the requirement of having a qualification.

Applicants with qualifications must demonstrate 2 years of relevant experience.

Restaurant Manager

Full-time/Permanent

$74,000 - $78,000 (salary will be commensurate to qualifications and experience)

Duties and Responsibilities:

*Set operating goals and objectives
*Assess staffing requirements and recruit staff when needed
*Train and coach staff
*Ensure staff know and adhere to established codes of practice
*Organize and monitor staff schedules
*Co-ordinate restaurant operations during each shift
*Monitor adherence to health, safety and hygiene standards in kitchen and restaurant
*Ensure compliance with restaurant security procedures
*Ensure alcohol regulations are adhered to
*Oversee preparation of food and beverage items
*Ensure adherence to set recipes
*Observe size of food portions and preparation quantities to minimize waste
*Interact with customers to ensure all inquiries and complaints are handled promptly
*Plan and co-ordinate menus with Chef
*Prepare and analyse budgets, monitor costs and implement strategies to reduce costs
*Analyse food and beverage costs and assign menu prices
*Plan and monitor restaurant sales and revenue
*Organise and supervise marketing and promotional activities
*Check and order supplies of non-food items
*Identify and estimate food and beverage supply requirements and place orders with suppliers
*Negotiate purchase prices and develop preferred suppliers

Qualifications and Experience:

Relevant AQF Diploma

3 years of relevant experience may substitute for formal qualifications

Applicants with qualifications will need to demonstrate 2 years of relevant experience

Chef/Cook/Restaurant Manager

The Trustee for Raktacino Cafe Unit Trust t/a Raktacino Cafe and Pizzeria

Chef

Full-time/Permanent

$74,000 - $76,000 (salary will be commensurate to qualifications and experience)

Duties and responsibilities:

*Prepare and properly present food for regular service and functions
*Supervise and coordinate activities of kitchen staff
*Collaborate with Restaurant Manager to plan and develop recipes and menus, considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and final menu price
*Provide costings of new menu items
*Check the quantity and quality of received products to ensure correct items are as ordered and standards are met
*Monitor and maintain stock levels to reduce wastage
*Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards
*Instruct and train other kitchen workers in the preparation, cooking, garnishing and presentation, etc. of food
*Monitor and enforce sanitation practices to ensure that employees follow standards and regulations
*Determine production schedules and staff requirements necessary to ensure timely delivery of services
*Assist in recruitment and induction of kitchen staff
*Discuss with the Restaurant Manager any equipment purchases and repairs required
*Meet with customers to discuss menus for special occasions such as weddings, parties and banquets
*Other managerial tasks associated with the operation of the kitchen, as required

Qualifications and Experience:

Relevant AQF Diploma

3 years of relevant experience may substitute for formal qualifications

Applicants with qualifications will need to demonstrate 2 years of relevant experience

Cook

Full-time/Permanent

$74,000 - $75,000 (salary will be commensurate to qualifications and experience)

Duties and Responsibilities:

*Daily preparation of all ingredients and menu items
*Follow recipes, portion controls, and presentation specifications
*Prepare food for special dietary needs
*Prepare and store all meat, poultry and vegetables and other food according to standard and following procedures closely
*Maintain a clean kitchen and use kitchen appliances and equipment safely
*Restock all items as needed throughout shift and ensure items are as ordered and standards are met
*Understand and maintain knowledge of proper use and maintenance of all equipment in cooking station
*Ensure that all health, safety and hygiene regulations are strictly adhered to at all times
*Undertake cleaning, sanitation of all kitchen areas

Qualifications and Experience:

Relevant AQF Cert III including 2 years of on-the-job experience or Cert IV

A minimum of 3 years of relevant experience may replace the requirement of having a qualification.

Applicants with qualifications must demonstrate 2 years of relevant experience.

Restaurant Manager

Full-time/Permanent

$74,000 - $78,000 (salary will be commensurate to qualifications and experience)

Duties and Responsibilities:

*Set operating goals and objectives
*Assess staffing requirements and recruit staff when needed
*Train and coach staff
*Ensure staff know and adhere to established codes of practice
*Organize and monitor staff schedules
*Co-ordinate restaurant operations during each shift
*Monitor adherence to health, safety and hygiene standards in kitchen and restaurant
*Ensure compliance with restaurant security procedures
*Ensure alcohol regulations are adhered to
*Oversee preparation of food and beverage items
*Ensure adherence to set recipes
*Observe size of food portions and preparation quantities to minimize waste
*Interact with customers to ensure all inquiries and complaints are handled promptly
*Plan and co-ordinate menus with Chef
*Prepare and analyse budgets, monitor costs and implement strategies to reduce costs
*Analyse food and beverage costs and assign menu prices
*Plan and monitor restaurant sales and revenue
*Organise and supervise marketing and promotional activities
*Check and order supplies of non-food items
*Identify and estimate food and beverage supply requirements and place orders with suppliers
*Negotiate purchase prices and develop preferred suppliers

Qualifications and Experience:

Relevant AQF Diploma

3 years of relevant experience may substitute for formal qualifications

Applicants with qualifications will need to demonstrate 2 years of relevant experience

Posted: 21/09/


20/10/

Job Type: Permanent - Full Time

Location: Perth

Job Category: Trade Qualified - Chef

Job Description

The Role:
Cater Care Australia seeks to appoint a Relief Chef Manager at our aged care residences in and around Perth, WA.
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, with a company that cares for our clients, customers and staff.
Roster:  Monday to Friday
What This Role Involves:

Dual responsibilities in food preparation / presentation and site management
Overall cost management with a focus on food and labour costs
Stock ordering, rotation and stocktaking
Adherence to food hygiene & safety practices
Demonstrable team


... Click here to view more detail / apply for Relief Chef Manager ? Urban Sector