Total 247 Manager chef job vacancies in Australia

Head Chef - Carine Glades Tavern

• $90,000 - $100,000 Base Salary + Super + Half Yearly bonus
• Career and training opportunities - your development is important to us 
• Exclusive discounts and benefits - check out our benefits at the bottom of this ad

Duncraig is a suburb of Perth, the capital city of Western Australia, and is located 16 kilometres north of Perth's central business district (CBD) between Marmion Avenue and Mitchell Freeway. 

As a Head Chef you will be responsible both for managing the operation of the kitchen, with accountability for the achievement of the kitchen’s success and maximising business growth and sustainability opportunities by both fulfilling and building upon the Venue’s guests food experiences. 

Everyone’s welcome, come as you are
Whoever you are, whatever your title, we’re all on the same level!

Sound good? Read on.

This is a brilliant opportunity to become an Head Chef at the Carine Glades Tavern.

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

Head Chef - Albion Hotel

• $90,000 - $92,000 Base Salary + Super + Half Yearly bonus
• Career and training opportunities - your development is important to us 
• Exclusive discounts and benefits - check out our benefits at the bottom of this ad

With spacious courtyard seating, secluded function spaces and a dog-friendly beer garden, the Albion Hotel is the perfect place to eat, drink, and hos

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 Albion Hotel.

What you’ll do:

• Motivate and lead your team to deliver an exceptional guest experience which promotes customer loyalty and contributes to revenue growth
• Bring your passion for good food and creating moments that matter for our guests
• Design and produce top quality food 
• Share your exceptional knowledge of food safety and hygiene practices 
• Be creative - develop and grow the business through your own initiatives 

Ready for a sizzling career move? As our Head Chef, you will play a pivotal role in leading our fantastic kitchen team. The food you prepare, cook, and serve will bring smiles to our guests and keep them coming back for more. If you are passionate and dedicated to creating unforgettable dining experiences, we want to hear from you!

What you will be doing:

• Inspire and lead the kitchen team, setting the standard for a truly unforgettable dining experience for our guests.
• Recruit, onboard, train, roster, coach, motivate, and manage team members effectively.
• Oversee kitchen costs, inventory, and labor management to optimize efficiency.
• Uphold food safety and maintain high HACCP standards.
• Develop promotions and events to drive revenue.

The successful candidate will have:  

• Exceptional leadership skills with demonstrated results in developing and motivating teams, your lead by example approach will be infectious
• A strong dedication to delivering an exceptional dining experience for guests.
• Excellent time management and organizational abilities.
• High motivation and a proactive, solutions-driven approach.
• Experience with local market knowledge in hospitality industry.
• A true foodie who LOVES cooking.  

Location: La Scala Cafe
Salary: $75,088 plus Superannuation

About La Scala Cafe:
La Scala Cafe is an inviting Italian cafe restaurant known for its authentic, high-quality Italian dishes and welcoming atmosphere. We pride ourselves on creating memorable dining experiences for our guests, offering traditional and innovative Italian cuisine that keeps customers returning time and again.

Position Overview:
We are seeking an experienced and passionate Head Chef to join our team at La Scala Cafe. In this role, you will lead the kitchen team in producing exceptional Italian dishes that embody the heart and soul of Italian cuisine. You will oversee all aspects of food preparation, menu planning, and kitchen management, ensuring that every plate served meets our high standards for taste, quality, and presentation.

Key Responsibilities:

Lead and inspire the kitchen team, promoting a collaborative and positive work environment.
Develop and execute an authentic Italian menu with seasonal specials, ensuring all dishes align with La Scala Cafe’s quality standards.
Oversee daily kitchen operations, including inventory management, ordering, and stock control.
Ensure compliance with health and safety regulations, maintaining a spotless and efficient kitchen.
Mentor and train kitchen staff, promoting growth and consistency within the team.
Maintain budgetary goals, managing food costs without compromising on quality.
Skills & Experience Required:

Proven experience as a Head Chef or Senior Chef specializing in Italian cuisine.
Strong knowledge of traditional Italian cooking techniques, ingredients, and flavors.
Excellent leadership skills with a passion for training and developing team members.
Ability to manage kitchen operations efficiently, balancing quality, cost control, and speed.
Creative flair with the ability to design seasonal and innovative Italian dishes.
Strong organizational skills, attention to detail, and commitment to quality.
If you are a dedicated culinary professional with a love for Italian cuisine and a track record of leading a kitchen to excellence, we would love to hear from you! Join La Scala Cafe and bring your passion for Italian cooking to life in a warm and lively dining environment.

To Apply: Please submit your resume and a cover letter detailing your experience and what makes you the ideal candidate for this position.

PNP Beans Pty Ltd PNP Beans Pty Ltd, an Australian company, is seeking a skilled Head Chef to join our team. As the Head Chef, you will be responsible for overseeing the kitchen operations, creating menus, managing staff, and ensuring high-quality food production. Developing menus and creating new dishes Managing kitchen staff and delegating tasks Ensuring food quality and presentation standards Ordering supplies and managing inventory Adhering to health and safety regulations Proven experience as a Head Chef or similar role Culinary degree or equivalent certification Strong leadership and communication skills Ability to work in a fast-paced environment Knowledge of food safety regulations Benefits Competitive salary Opportunities for career growth Health and wellness Work-life balance Employee discounts Task & Responsibilities Developing menus and creating new dishes Managing kitchen staff and delegating tasks Ensuring food quality and presentation standards Ordering supplies and managing inventory Adhering to health and safety regulations Qualification & Experience Culinary degree or equivalent certification.  Food Safety Supervisor certificate About Company The Groove Train Greensborough Every game changer has a story. Learn how the Groove Train's signature vibe came to be. It started on the streets of Melbourne, in the summer of ’98. Rocky Veneziano saw an unfulfilled need in the Melbourne restaurant scene. He envisioned a restaurant that served flavourful, bold dishes that would appeal to any appetite. He saw a place where groups of friends came for the food, but lingered over drinks and conversation because everyone was having too much fun to leave. His ideas came to fruition and caught on like wildfire. The Groove Train spread across Melbourne, up to Brisbane, Darwin and Perth. Today there are over 20 restaurants spreading The Groove Train vibe and the trend keeps growing. Salary: $60000-80000 Job Publish: 28-10-2024 Job Expire: 27-11-2024 Please click to View more detail / apply .

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
An opportunity to work a Tuesday to Saturday roster as a Chef Manager. This role reports directly to the Operation Manager 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

Position Available
- Pastry Head Chef

Cuisine
- Modern Japanese

Commencing
- November 2024

About RAKU and The Role

RAKU is a sleek, modern Japanese restaurant offering a unique dining experience. Executive Chef, Hao Chen's fine art is at the forefront of one Canberra's best venues, which also features a traditional robata grill. RAKU is looking for a talented and passionate Pastry Head Chef with a great attitude, "can-do" approach and a keen interest in food.

We invest in our people and draw on their talents, passion and imagination to define new experiences and create a culture of opportunity and success.

Job Tasks and Responsibilities

As the Pastry Head Chef, your time will be dedicated to producing top quality pastry and dessert dishes that add to the guests experience at RAKU. Your role will include but not limited to the following:
• Leading the pastry and dessert section of the restaurant
• Training and supervising Pastry Chefs
• Creating dessert menu according to seasonal ingredients
• Maintaining the cleanliness of cooking equipment
• Inspecting the quality of raw materials and ingredient distribution
• Demonstrating baking skills for the purpose of the dessert dishes
• Preparing and making dessert dishes
• Ensuring the dessert appearance is appealing and best quality
• Baking and preparing pastry goods and fillings

Skills and Experience:
• Proactive attitude and willingness to learn
• Excellent communication, multitasking and problem solving skills
• A team player with a positive attitude
• Motivated with a strong work ethic and reliable nature
• Impeccable attention to detail
• Previous experience in a fast paced, high volume, upmarket restaurant recommended
• Experience and qualification in the field
• You will have a personal desire to succeed and genuine desire to be the best
• Flexible availability across a 7 day a week operation
• Knowledge of Japanese cuisine
• Prior pastry experience necessary

Job Type: Full-time, Permanent

Salary: $73,000.00 to $75,000.00

Application deadline: 28 Nov 2024

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

Help create a home away from home

Providing delicious and nutritious meals to our clients to fuel their work days is one of the many ways we create a home away from home on our remote sites. Therefore, our chefs are at the heart of what we do and we are committed to providing opportunities for chefs who are as passionate about food as we are.

About the role

As a result of our continued growth, we are seeking an experienced Head Chef to join our team at Evans Landing, living and working in Weipa. The Head Chef will be rostered on a 14 day on, 7 days off – 11 hours per shift.

As this position requires you to relocate or currently live in Weipa you will be comfortable and have experience working and living in remote environments.

The responsibilities of the Head Chef will include but are not limited to the follow:

• Hands-on service for bulk and buffet style cooking which will include preparing, cooking and presenting meals for breakfast, dinner, crib and pastries
• Ensuring the kitchen is HSEQ compliant, following HACCP procedures and safe work practices
• Supporting the Town Services Manager to ensure a strong focus on quality of service which meets Sodexo’s and our client’s expectations
• Managing kitchen staff while providing leadership and guidance
• On occasion, organise and set up functions requested

About you

To be successful in this role you must meet the below criteria:

• Have a Certificate III or IV in Commercial Cookery or equivalent
• Previous experience bulk cooking/high volume catering in a remote environment or mining camp is essential
• Solid knowledge and understating of HACCP procedures and safe work practices
• Proven ability to work autonomously and lead/manage a team in a busy environment
• A strong commitment to high standards of customer service, integrity and safety always
• Ability to build solid relationships with internal and external stakeholders that enable you to lead influence and motivate others effectively
• Ability to cover shifts from 9am to 9pm or 9pm to 9am as rostered and required

What you can gain:

• For the right candidate, accommodation can be provided
• 14 days on, 7 days off lifestyle
• New experience living and working in a beautiful and remote small town
• A supportive and engaging team environment
• Excellent remuneration and with ongoing career development
• Opportunity to join the 18th largest employer in the wold and a leader in Quality of Life Services

What's Next

If this sounds like the right job for you click on “I’m Interested” and complete our 5-minute application process.

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

Do you thrive in the kitchen? We are hiring for multiple chef roles to share their creative flair with our kitchen team.

We currently have positions available for Demi Chef, Chef de Partie, and Head Chef.

We are hiring for multiple positions across Sydney, Melbourne, and Brisbane!

As our next Demi Chef, you will:
• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency.
• Maintain strong product knowledge of menu items and seasonal ingredients
• Ensures adequate support, leadership and training is provided to kitchen Team Members of a lower level.
• Facilitate open communication with Management to ensure understanding of cuisine standards
• Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times.
• Ensures supplies and resources are maintained to within par levels
• Ensures completion of daily mise-en-place lists
• Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
• Undertaking of kitchen duties, including cleaning of equipment and preparing service

As our next Chef de Partie, you will:
• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Oversees training, growth and development of kitchen Team Members of a lower level, ensuring consistent leadership is demonstrated in the kitchen during service periods.
• Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency.
• Keep up to date with industry changes by actively networking with industry peers and venues
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards
• Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times.
• Ensures supplies and resources are maintained to within par levels
• Ensures completion of daily mise-en-place lists
• Oversees ordering and stock control
• Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
• Undertaking of kitchen duties when required, including cleaning of equipment and preparing service areas

As our next Head Chef, you will:
• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Responsible for achieving set profit targets for the outlet.
• Demonstrates superior product knowledge of menu items and seasonal ingredients and ensures this knowledge is filtered down to the wider kitchen team.
• Keep up to date with industry changes by actively networking with industry peers and venues.
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods.
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards.
• Seasonal a-la-carte menu design and costing with expectation to capture both in-house and local markets.
• Implement daily/weekly specials
• Banquet menu design to achieve a quality, easily marketed product that is cost effective.
• Assist in achieving set targets on cost of food.
• Monthly accurate stock takes of all consumables.
• Ensures supplies and resources are maintained to within par levels – overseeing ordering and stock control where necessary.
• Ensures completion of daily mise-en-place lists.
• Minimises wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage.
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times.

What we are looking for:
• Leadership experience within a professional kitchen environment
• Demonstrated experience with dietary requirements including creating menus to suit those requirements
• Demonstrated experience and understanding of adhering to local regulations concerning health, safety, or other compliance requirements & an understanding of HACCP management
• With culture at the core of this business, you will be a leader invested in your staff, their development and productivity
• A food Safety Supervisor certificate is desired
• High levels of organisation & time management skills

Demi Chef Base Hourly Rate: $28.87
Chef de Partie Base Hourly Rate: $29.64
For Chef various levels above, equivalent to $57,000 - $65,000 based on working days and penalties applicable as per the Hospitality Industry General Award;

$73,359.00 - $95,000 (gross) Head Chef Salary Band based on experience and qualifications

Why work for Accor?

• With over 400 hotels in Australia and New Zealand, and over 5000 globally, Accor offers limitless opportunities to grow your career within a supportive network of likeminded professionals.
• Become a Heartist and work in an environment where we encourage you to bring your real self to work, unleash your creativity and have fun.
• Take advantage of special team member rates from as little as $60 per night and experience our properties as a guest.

Apply now to begin your journey!

Do you thrive in the kitchen? We are hiring for multiple chef roles to share their creative flair with our kitchen team.

We currently have positions available for Demi Chef, Chef de Partie, and Head Chef - Across a range of Australian regional locations outside of Sydney, Melbourne, & Brisbane.

As our next Demi Chef, you will:
• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency.
• Maintain strong product knowledge of menu items and seasonal ingredients
• Ensures adequate support, leadership and training is provided to kitchen Team Members of a lower level.
• Facilitate open communication with Management to ensure understanding of cuisine standards
• Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times.
• Ensures supplies and resources are maintained to within par levels
• Ensures completion of daily mise-en-place lists
• Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
• Undertaking of kitchen duties, including cleaning of equipment and preparing service

As our next Chef de Partie, you will:
• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Oversees training, growth and development of kitchen Team Members of a lower level, ensuring consistent leadership is demonstrated in the kitchen during service periods.
• Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency.
• Keep up to date with industry changes by actively networking with industry peers and venues
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards
• Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times.
• Ensures supplies and resources are maintained to within par levels
• Ensures completion of daily mise-en-place lists
• Oversees ordering and stock control
• Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
• Undertaking of kitchen duties when required, including cleaning of equipment and preparing service areas

As our next Head Chef, you will:
• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Responsible for achieving set profit targets for the outlet.
• Demonstrates superior product knowledge of menu items and seasonal ingredients and ensures this knowledge is filtered down to the wider kitchen team.
• Keep up to date with industry changes by actively networking with industry peers and venues.
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods.
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards.
• Seasonal a-la-carte menu design and costing with expectation to capture both in-house and local markets.
• Implement daily/weekly specials
• Banquet menu design to achieve a quality, easily marketed product that is cost effective.
• Assist in achieving set targets on cost of food.
• Monthly accurate stock takes of all consumables.
• Ensures supplies and resources are maintained to within par levels – overseeing ordering and stock control where necessary.
• Ensures completion of daily mise-en-place lists.
• Minimises wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage.
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times.

What we are looking for:
• Leadership experience within a professional kitchen environment
• Demonstrated experience with dietary requirements including creating menus to suit those requirements
• Demonstrated experience and understanding of adhering to local regulations concerning health, safety, or other compliance requirements & an understanding of HACCP management
• With culture at the core of this business, you will be a leader invested in your staff, their development and productivity
• A food Safety Supervisor certificate is desired
• High levels of organisation & time management skills

Demi Chef Base Hourly Rate: $28.87
Chef de Partie Base Hourly Rate: $29.64
For Chef various levels above, equivalent to $57,000 - $65,000 based on working days and penalties applicable as per the Hospitality Industry General Award;

$73,359.00 - $95,000 (gross) Head Chef Salary Band based on experience and qualifications

Why work for Accor?

• With over 400 hotels in Australia and New Zealand, and over 5000 globally, Accor offers limitless opportunities to grow your career within a supportive network of likeminded professionals.
• Become a Heartist and work in an environment where we encourage you to bring your real self to work, unleash your creativity and have fun.
• Take advantage of special team member rates from as little as $60 per night and experience our properties as a guest.

Apply now to begin your journey!

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.

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 ? Aged Care

POSITION DESCRIPTION
JOB TITLE: Head Chef
JOB TYPE: Full Time
REPORTS TO: Director/Group Head Chef
LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, 3000
ROLE:
The Head Chef will oversee and manage the daily operations of the kitchen. They will effectively manage all staff under their supervision ensuring each level has clear guidance and instruction on what is expected of them and understands how to achieve these targets. As part of this the Head Chef will guide, oversee, and actively train all staff in their team to perform their roles and drive growth and development. The Head Chef will be ultimately responsible for all ordering procedures ensuring that produce is of suitable quality, price, and quantity to fit the needs of the venue and adhere to the budget. The Head Chef will achieve the food cost targets of the venue and where possible negotiate the best prices for products from suppliers. The Head Chef will monitor and manage staff costs through effective rostering, adhering to break times and maximising productivity. Minimising wastage will be a key part of the Head Chef’s role. They will ensure that all sections of the kitchen are using produce efficiently and install practices and systems to achieve this and control costs. The hygiene, food safety, and sanitisation of the kitchen will be correctly managed by the Head Chef to always ensure compliance and the highest standards. All relevant paperwork must be managed by the Head Chef making sure that those responsible within in the team are completing required documents in good time and correctly. The Head Chef will liaise with and communicate effectively with the front of house team to ensure that guests are receiving exceptional experiences that exceed expectation. The Head Chef will create innovative and creative dishes that match the style and food culture of the venue.

MAIN DUTIES/RESPONSIBILITIES:
• Oversee and direct all day-to-day operations of the kitchen
• Lead the training, development, and growth of all staff in all areas of the kitchen setting targets and monitoring performance
• Educate and pass on knowledge to staff on the fundamentals of cooking and excellent plate presentation
• Empower kitchen team to make decisions, develop, take on responsibility and meet clearly defined goals and objectives
• Ensure all preparation is done according to well defined recipes demonstrating consistency and meeting quality standards
• Constantly looks for ways to improve all aspects of kitchen operations
• Constantly strives to improve and refine plating and the quality of dishes produced in the kitchen
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
• Have detailed understanding of every role within the kitchen to cover sections or select appropriate replacements in the absence of staff and delegate effectively
• Utilizes interpersonal and communication skills to guide, lead, and influence kitchen staff
• Make sound financial and business decisions to achieve budget targets and ensure kitchen team are doing the same
• Provide and support service behaviours that are above and beyond for customer satisfaction and retention
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Continuously review staffing levels and rostering to ensure guest service, operational needs and financial objectives are met
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Recognise and source superior quality produce considering flavour, provenance, sustainability, and cost by maintaining strong relationships with suppliers
• Ensure compliance with food handling, hygiene, and sanitation standards
• Maintain accurate records in accordance with all food safety requirements
• Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local Health department
• Ensure kitchen team demonstrate exemplary standards of grooming, hygiene, and sanitation and ensure employees maintain all food handling and sanitation certifications
• Develop and maintain a high standard of procedure of purchasing, receiving, preparation, production and presentation of food
• Maintain food storage standards in the kitchen
• Interact with front of house to obtain feedback on food quality, presentation, and service levels,
• Maintain a good relationship between back and front of house to ensure a healthy working environment and the best dining experience for guests
• Actively responds to and handles guest problems and complaints
• Follows and enforces all applicable safety procedures specified for all kitchen staff
• Analyse, understand, and discuss all daily, weekly, and monthly food cost reports with key F&B team members to find ways of improving results
• Able to perform additional duties as requested by management when required.
• Ensure disciplinary procedures and documentation are completed according to management guidelines set by the restaurant
• Play a lead role in the recruitment of new employees in the kitchen

PERFORMANCE GOALS:

• Continuously action and uphold the employers mission statement and core values
• Adhere to and uphold all company policies and procedures
• Integrate with team members and work collaboratively to achieve restaurant goals
• Communicate effectively and appropriately with all colleagues
• Maintain high levels of personal presentation, hygiene, and grooming
• Observe high levels of punctuality
• Demonstrate a consistent attitude and look to encourage and motivate colleagues
• Achieve the budgeted food cost targets set by the Group Head Chef
• Achieve the budgeted wage cost targets set by the Group Head Chef
• Install and drive a culture of learning, training, growth, and development in the kitchen
• Monitor stock levels, orders, pricing, and wastage to effectively control costs
• Demonstrate honesty, integrity, and lead by example
• Create and develop new menu items in accordance with timeframes set by the Director/Group Head Chef

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

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 ? Aged Care

naval military and Airforce club of sa We are a private, members only Club offering a wide range of hospitality services including casual dining, fine dining, weddings, private dinners, luncheons, meeting rooms, bar facilities, and more. The Club offers high standards of hospitality service in its beautiful heritage listed building. Typically operating Monday to Saturday, we are seeking a Head Chef to work full time (5 days), roster dependent on business requirements which include both lunch and dinner service.  Benefits Goof salary, superannuation and heallthy work/life balance. Task & Responsibilities A can-do attitude. Someone who problem solves and accepts challenges. Controlling and directing the food preparation process and any other relative activities. Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings. Calculating costs and liaising with suppliers and the Club Secretary. Directing kitchen operations and managing kitchen staff and rosters. Overseeing the food preparation, cooking and cleaning processes Delegating tasks and resolving issues as they arise. Approving and “polishing” dishes before they reach the customer Ensuring compliance with hygiene and health and safety regulations A great work ethic. A wide repertoire of food ideas. Reliable and conscientious.  Passionate about their craft. A great temperament is a must. Ability to teach and guide younger chefs. Qualification & Experience Qualified with a minimum of 3 years in a senior role within a busy kitchen. Salary: $85000-95000 Job Publish: 19-10-2024 Job Expire: 18-11-2024 Please click to View more detail / apply .

We are seeking a talented and experienced Head Chef to lead the kitchen at a popular pub in the Cairns Hinterland. This role is perfect for a chef who loves creating quality, hearty meals with a modern twist, while managing a busy kitchen and team. If you're ready for a fresh challenge in a beautiful location, this could be the perfect opportunity for you.
About the Company
Nestled in the stunning Cairns Hinterland, this well-established pub is a local favourite known for its warm hospitality, hearty meals, and welcoming atmosphere. Offering a blend of traditional pub classics and modern dishes, the venue attracts locals and tourists alike, making it a bustling hub in the region. With a commitment to delivering quality food and a memorable dining experience, this pub is looking to elevate its culinary offerings under the guidance of a passionate and skilled Head Chef.
About ... Click here to view more detail / apply for Head Chef

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

Posted: 24/09/


23/10/

Salary: $70, - $80,

Job Type: Permanent - Full Time

Location: Jindabyne

Job Category: Trade Qualified - Chef

Job Description


Full time position available - Monday to Friday 10::30 - Upto 40 hrs
Work for a market leader with a talented & friendly team
Opportunities for career development and progression

The Role:
Cater Care Australia seeks to appoint a Full time Chef Manager with leadership experience at our education site in Jindabyne
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 1::30
What This Role Involves:

Dual responsibilities in food preparation / presentation


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

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

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