Total 134 chef job vacancies in nsw sydney eastern sydney

Target Business Services

Location: 49-55 St Pauls Street Randwick 2031
Salary: $75k plus 11.5% super

Our client Urban Desi Group Pty Ltd established in 1987 in Randwick and operating Bombay Bloomers restaurant is renowned for its exceptional Indian cuisine. The restaurant has built a reputation for delivering a menu that combines traditional recipes with contemporary flavors, creating a unique dining experience.

Known for its focus on quality, the restaurant uses fresh ingredients and aromatic spices to prepare dishes that cater to a diverse clientele. Recognized as a staple in the local dining scene, Bombay Bloomers is a destination for authentic and innovative Indian culinary offerings.
An experienced and passionate Chef is sought to join the team at Bombay Bloomers. This full-time role involves leading the preparation and presentation of Indian dishes, maintaining high culinary standards, and contributing to the ongoing success of the restaurant.

The role requires expertise in Indian cuisine, strong operational management skills, and the ability to innovate while upholding the authenticity of traditional recipes.

The successful candidate will oversee the day-to-day culinary operations, including innovative menu offerings, food safety and hygiene compliance to ensure consistent and quality standards are achieved.

To be successful in this position, you will need to have relevant work experience and trade qualifications, you must have a genuine interest in the hospitality industry. The successful applicant must comply with all WHS, Food Safety and HACCP requirements.

Qualifications and experience
• be qualified in hospitality with a Diploma (ANZSCO Skill Level 2) or have minimum three years’ experience as a Chef in a commercial kitchen
• Minimum of 2 years of experience as a Chef specializing in Indian cuisine.
• In-depth knowledge of Indian spices, ingredients, and cooking techniques.
• Proven experience managing kitchen operations in a fast-paced environment.

In this role your main responsibilities include:
• Develop and prepare Indian dishes in line with the established menu.
• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Manage inventory and ensure the availability of high-quality ingredients.
• Create new dishes and seasonal specials to enhance the menu.
• Maintain food quality, presentation, and hygiene standards.
• Train and supervise kitchen staff, fostering a productive work environment.
• Monitor portion sizes and minimize food wastage.
• Ensure compliance with food safety and workplace health regulations.
• Collaborate with management to review and refine menu offerings.
• Coordinate catering and special event menu preparations.
• Maintain kitchen equipment and ensure facilities are in excellent condition.
• Handle customer feedback and dietary requests.
• Participating in the cost controlling and waste management of food

Skills
The successful candidate will have a passion for the hospitality industry and be career focused. The key skills will include:
• a demonstrated track record in creating innovative menus at the highest level
• in-depth knowledge of Indian cuisine and current market trends
• proficient in both Curry and Tandoor areas of the kitchen
• ability to prioritise competing tasks within the kitchen with dine-in service and parties/catering events
• good working knowledge of WHS standards
• highly organized with the ability to supervise and lead the team in kitchen operations

To apply for this position, email your resume to [email protected]
Please note only short-listed candidates will be contacted and your application will be treated as strictly confidential.

As a Chef at Cafe Kazu, you will play a key role in creating memorable dining experiences, blending creativity with culinary expertise. Known for our fresh, modern take, our goal is to delight every guest with high-quality, innovative dishes. You will have the opportunity to express your culinary creativity while working in a collaborative and fast-paced environment.
This position demands a passion for food, a deep understanding of kitchen operations, and a drive to deliver exceptional dishes that keep our guests coming back for more.

You will be responsible for the following key duties:
Menu Innovation and Recipe Development: Create new dishes and refine existing ones to reflect seasonal ingredients and evolving food trends. Collaborate with the Head Chef and kitchen team to constantly innovate and refresh the menu, offering customers exciting dining options that reflect the Cafe Kazu concept.
High-Volume Production & Consistency: Ensure that all dishes are prepared to the highest standard, regardless of order volume. Maintain consistency in quality, portion sizes, and presentation at all times, even during busy service periods.
Signature Dish Preparation: Take ownership of developing and perfecting signature dishes that represent the essence of Cafe Kazu. Your creativity and skill will be key in ensuring these dishes become customer favourites.
Ingredient Sourcing and Inventory Management: Work closely with suppliers to source fresh, seasonal, and sustainable ingredients that align with our menu vision. Ensure proper stock rotation and inventory control to minimize waste and maintain cost efficiency.
Quality Control & Food Presentation: Oversee the final presentation of dishes, ensuring that each plate is visually appealing and reflects the Cafe Kazu standard. Be meticulous in the preparation and finishing touches of every dish that leaves the kitchen.
Food Safety and Hygiene: Ensure compliance with Australian food safety and hygiene standards, including cleanliness and proper storage. Implement and maintain strict sanitation practices in the kitchen to guarantee the highest health and safety standards.

Desirable Qualifications:
• Certificate III or IV in Commercial Cookery (or equivalent qualification).
• At least 2-3 years of experience in a similar chef role, preferably in a fast-paced, high quality environment.
• Experience in fine dining or modern Australian cuisine (or other relevant cuisine types)
• Great Communication Skills
• Focus on creativity, quality, and teamwork.

Preferred key skills:
• Attention to Detail: High level of attention to detail, particularly in food presentation, ensuring every dish is visually stunning and delicious.
• Culinary Expertise: Strong knowledge of culinary techniques, food preparation, and presentation in a fast-paced kitchen environment.
• Leadership: Ability to lead a team, manage kitchen staff, and train junior chefs while fostering a positive, efficient work environment.

Emilio’s Italian Restaurant, in The Junction and Warners Bay NSW, offers a wide range of woodfired pizzas, pasta, risotto, and salads. We are seeking to employ multiple Chefs to expand our busy kitchen operations.
You should ideally have a Diploma plus Certificate IV in Cookery, or at least 3 years of proven industry experience. You should demonstrate sound culinary knowledge, leadership skills and problem-solving skills in a fast-paced kitchen environment.

These positions carry a salary range of $74K to $80K plus superannuation and are open to local Australian residents and overseas skilled professionals. These roles are open to Australian Citizen and Permanent Residents as well as overseas professionals with suitable skills and English language competency. Only shortlisted applicants will be informed.
Duties and responsibilities include:
• Develop and execute a menu based on Isabella’s traditional Italian menu
• Oversee kitchen operations that includes day to day supervision, shift rostering, duty allocation and leave management for staff
• Collaborate with the restaurant management team to coordinate kitchen to floor logistics as well as create menu plans for groups and functions
• Ensure staff complies with sanitation, health and safety regulations at all times
• Recruit, train and mentor junior kitchen staff
• Ensure that all dishes are prepared to the highest standards of quality and presentation
• Manage inventory and order stock supplies as well as inspect equipment regularly
• Oversee budget control components such as monitor food costs, waste reduction and maximising life span of the food items
• Stay updated on culinary trends and incorporate new techniques and ingredients.
• Handle customer feedback and adjust the menu as needed.
• Maintain a positive and professional attitude at all times

We are a family operated catering business operating out of our purpose built commercial kitchen in the Hunter Valley Vineyard area.. We have been in the Event Industry for over 10 years now and have a combined experience of 30 years in the food industry.

We believe in a work environment that is inclusive, fun but professional at the same time. We pride ourselves on producing quality food and service to each and every event we look after.

We are big on team players who aren’t afraid to work hard and have a laugh at the same time. On-going training and support are offered as part of the job.

To be part of our catering team we would ideally like you to have .....

- Preferred minimum 3 years post apprenticeship experience in a professional food environment.
- Some experience in function catering and events is preferred but not essential.
- Availability on Fridays/Saturdays and occasionally midweek as well.
- Focus on function preparation/service, maintaining quality control, food safety and customer service.
Not afraid to offer new ideas and suggestions for the overall benefit of the business.
- Great work life balance as some weeks you may work 3 days a week with time in lieu

Job Type: Full-time

Experience in a high-volume catering environment is desirable but not essential
Ability to maintain a continual high standard of food quality and presentation
Strong planning, time management and execution skills
Display a strong work ethic, positive attitude and strong sense of initiative
Exceptional communication and customer service skills
Immaculate standard of personal presentation, hygiene and grooming
Relevant commercial cookery trade qualifications
Strong adherence to food standards, operating procedures, WHS and regulatory guidelines
Flexible availability including nights and weekends
Full drivers licence and use of own car
Job Type: Full-time

Pay: Up to $73,200.00 per year

Schedule:

Monday to Friday
Public holidays
Weekend availability
Work Location: In person

Expected Start Date: 01/02/2025

Position: Chef's
Position Type: Full-Time
Salary: $65,000 to $75,000 plus superannuation per annum
Location: Moree NSW 2400
Our Team is looking to hire experienced full-time Cook to join their Indian restaurant located in Moree.
Duites and Responsibilities :
• Preparing food for service
• Order and maintain inventory of food and supplies
• Examining food to ensure quality during preparing and presentation
• Cooking menu items in cooperation with the rest of the kitchen staff
• Demonstrate different cooking techniques and advice on cooking procedures
• Answering and report to and following management instructions
• Facilitating special events and functions
• Ensuring that food is served simultaneously in high quality and in a timely fashion
• Complying with sanitation, hygiene regulations and food safety standards
• Maintaining a positive and professional approach with coworkers and customers
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed
• Familiar with the industry’s best practices
• Preparing menu and costing items
• Preparing staff roster and costing the roster
• Labour Management
• Meeting food cost budgets and other KPIs
• Identifying any weaknesses in staff and addressing them by gap training.
Qualification and Experience :
• Associate Degree, Advanced Diploma or Diploma in relevant field
• At least three (3) years of relevant experience may substitute for the formal qualifications listed
• At least (5) five years of prior relevant experience
• Prior experience in Indian cuisine preferred
• Excellent time management skills
• Able to work well in a team
• Good organisation and communication skills.
Reward :
Salary: $65,000.00 – $75,000.00 per year

About us:
We are a waterfront seafood and breakfast restaurant on the NSW Central Coast.
What we’re looking for:
We are looking for an experienced Chef to join our team. Ability to work as part of a team and in a fast-paced environment is essential.
Day to day responsibilities:
• Ensuring menu comprehension across all the restaurant’s menus
• Cooking of all menu items in a timely manner, always ensuring excellent presentation
• Slightly modifying recipes to cater for customer needs such as allergies or intolerances (e.g., no dairy, gluten free)
• Setting up the kitchen for the day with the required utensils and equipment and ensuring all machines are turned on and working correctly
• Closing the kitchen in the evenings including all cleaning of workspaces and machines, removal of any rubbish and ensuring the correct storage of all food and equipment
• Continually maintaining cleanliness and hygiene standards of the kitchen through washing of dishes, removal of rubbish, cleaning of workspaces and regular thorough cleaning of machines and equipment
• Ensuring compliance with all health and food safety regulations within the kitchen area
• Performing preparation as instructed by the Head Chef across all menus and ensuring all preparation is correctly labelled, dated and stored
• Plating all dishes in appropriate portions as per the recipe book as well as including any sides, gravies, sauces, and garnishes as per the kitchen docket
• Performing stocktakes and assisting with the purchasing and pricing of food as required
• Ensuring minimal food wastage when cooking and preparing and recording any unavoidable food wastage
• Daily logging of fridge and freezer temperatures as well as ensuring food is stored appropriately to comply with food safety guidelines
• Managing of the pass as required including managing dockets and ensuring correct plating
• Training and supervising kitchen hands and apprentice staff as required
• Assisting with planning menus and estimating food costs as required
• Assisting the Head Chef or Restaurant Managers with any additional tasks as required
Requirements:
• A minimum of 2 years experience as a Chef
• Relevant trade qualifications
• Experience with budgeting of food costs and liaising with suppliers
• Strong work ethic and highly motivated
• Passion for, and a sense of pride in your work
• Ability to work autonomously and as part of a team
• Excellent organisational skills

Target Business Services
Location: 74 Helena Street, Midland, WA 6056
Salary: $74,500 plus 11.5% superannuation

Our client, Atrium 10 Pty Ltd trading as 7th Ave Bar & Restaurant is a dining establishment located in the heart of Midland, WA 6056, offering unique blend of contemporary cuisine and a lively atmosphere. The bar boasts an extensive list of craft cocktails, fine wines, and local beers.

The client is looking to fill a full time position for a talented and passionate Chef to join its team. The ideal candidate will have a deep love for contemporary cuisine, with expertise in preparing classic dishes as well as creating innovative, contemporary plates. You will be responsible for overseeing the kitchen operations, ensuring every dish is executed to perfection, and maintaining the highest standards of food quality and hygiene.

To be successful in this position, you will need to have the relevant 3 years’ work experience and trade qualifications, you must have a genuine interest in the hospitality industry. The successful applicant must comply with all WHS, Food Safety and HACCP requirements.

Qualifications and experience
• be qualified in hospitality with AQF Associate Degree, Advanced Diploma or Diploma with at least 2 years full-time experience as a Chef
• Proven experience as a Chef in an Australian restaurant or similar environment.
• Expertise in contemporary cooking techniques, ingredients, and flavor profiles

In this role your main responsibilities include:
• Overall management of kitchen production to achieve consistency and deliver exceptional products and service
• Prepare and cook a variety of dishes.
• Develop and refine menu items, incorporating seasonal ingredients and customer preferences.
• Oversee kitchen staff, ensuring proper training, efficient workflow, and adherence to food safety standards.
• Manage inventory, order supplies, and maintain optimal stock levels.
• Collaborate with management to plan and execute special events and promotions.
• Uphold the restaurant's commitment to high-quality, authentic contemporary cuisine.
• Estimating food and labour costs, and ordering food supplies
• Monitoring quality of dishes at all stages of preparation and presentation
• Assisting in the efficient running of kitchen operations
• Discussing food preparation issues with manager/ owner and kitchen staff
• Maintain cleaning schedules for equipment, storage, and work areas
• Ensure meals are produced on time, and sufficient quantities are available, as well as ensuring appealing plate presentation
• Maintaining updated knowledge of local competition and restaurant industry trends

Skills
The successful candidate will have a passion for the hospitality industry and be career focused. The key skills will include:
• a demonstrated track record in creating innovative menus at the highest level
• exceptional shift management capabilities
• high standard of personal grooming and presentation
• sound knowledge of kitchen management including Australian menu planning and costing
• good working knowledge of WHS standards
• highly organized with the ability to supervise and support the team in kitchen operations

You will be joining a high performing workplace that believes in developing new talent and empowering people to drive their own results.

To apply for this position, email your resume to [email protected]

Please note only short-listed candidates will be contacted and your application will be treated as strictly confidential.

Qualified Chef
The Prophet - Lebanese Cafe/Restaurant
East Victoria Park, WA

$74,000 - $80,000 plus Super
Full-time - Permanent

About Us:

"The Prophet” is a family owned & operated business, dedicated to serving authentic and tasty Lebanese food at a wallet-friendly price in East Victoria Park since 2001. Offering the best ingredients and no shortcuts, our menu offers a wide-range of gluten-free, vegan-friendly and vegetarian options.
The business is currently looking to acquire a full time, highly skilled, qualified Chef to join our team.

About the Role:

As a qualified Chef, you will perform duties that include but are not limited to the following:
• Organise the food menus in conjunction with Management, advise on season menu changes
• Participate in food preparation, produce food of consistently high quality, taste and presentation and expedite during peak meal periods as needed
• Oversee apprentices and their training schedule
• Assist in instruction and training junior kitchen staff on procedures including preparation, cooking, presentation of food and standards and regulations
• Monitor preparation of dishes and ensure dishes are to a high quality and properly presented
• Advise on cooking procedures with traditional dishes
• Operate kitchen equipment and cook various specialty dishes
• Monitor and maintain stock levels to reduce wastage
• Ensure correct storage and preservation of food where required
• Check the quantity and quality of received supplies to ensure goods are as ordered and quality standards met
• Estimate cost involved with preparation of meals
• Order food and other supplies as required according to budget

About You:

To be considered for this position you must have:
• AQF relevant Diploma level qualification and at least 2 years’ relevant experience; or
• 3 years work experience in Chef’s role

If you believe you are the right candidate and meet the above criteria, please apply with updated resume.

Coniston Bakery are currently looking to recruit an experienced and qualified Pastry Chef to join their team in Coniston NSW 2500.

The successful candidates will need to undertake and possess:

- Preparing, mixing, cutting and shaping dough and pastry ingredients
- Monitor proving, cooking and cooling times, and ensuring appearances of items are consistent
- Various baking techniques and methods
- Weighing ingredients and keeping track of production schedule
- Stock management and ordering
- Cleaning and equipment upkeep adhering to sanitation and safety regulations

Skills and Abilities:

- Ideally have a Certificate III in Patisserie or equivalent
- Minimum of 3 years’ experience in relevant field
- Ability to work in a team environment
- OH&S awareness
- Food handling and RSA certificates

Salary range is $70,000- $85,000pa commensurate with experience

Fulltime Positions available


Applications open 11th December of 2024 and closes on 11th January of 2025.


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

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

 




Were looking for a can-do kitchen superstar (aka Demi Chef), ready to step up as the #legend in our munch times at Vibe Hotel Sydney .  


Youll redefine what it means to feel chilled at the hotels dining haunt. Hailed as the place to be. 


You see, were all about making connections and serving mind-blowing experiences; we boldly make FOMO a good thing. No fear! With you on the job, no-one misses out. Youll make it your mission to fuel every culinary fancy from stand-out snacks to plating up deliciously wholesome mains. 

Creativity and innovation are where you shine, which is why we want you on our team.  


Like us, your reputation precedes you. Youre revered in the industry as the chefs chef. Sure, you look great in white, and rarely break a


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

Job description

Be part of a socially innovative enterprise that celebrates native flavors through modem cooking techniques.

Overview Position:

We are well-known busy fine dining, A la carte restaurant in Perth. You will be reporting to the director to ensure the smooth running and professionally managed commercial performance of the kitchen as well as the brand.

Job Profile:


Plans menus and estimates food and labor costs.
Ensure menu items are made per authentic Indian recipes
Discusses with the Director, Restaurant Manager, and all staff regarding Events and Functions to keep the kitchen Prepared.
Organizes prepares and cooks food.
Prepare different specialty items including Indian Chinese dishes, Indian dishes, and tandoori bread
Also prepare Dosa Batter, Sambar, and chutneys on a daily basis and check the quality of all base sauces.
Select, prepare and cook for different menu items
Produces Indian style snacks such as samosas, chaat, and puris
Prepare sauces, accompaniments, and soups
Prepares and produces Indian desserts
Presents and portions food on plates and adds sauces and garnishes.
Freeze and preserve foods
Selects and trains staff and demonstrates required cooking techniques to cooks and kitchen hands and mentors them on cooking procedures.
Enforcing workplace hygiene procedures and regulations.
Follows workplace health and safety procedures including applying first aid if necessary.
Follow daily, weekly, and monthly maintenance Schedules for all Equipment in the Kitchen.
Maintain Kitchen stock inventory and order all Food supplies as per order Schedule.
Adhere to all System Operating Procedures (SOP)
Prepare and cook food according to customers' orders. Please note that we are FINE DINE restaurant and each and every item on the menu is made after the order is received and KOT is generated inside the kitchen. We do not have bain-marie in the kitchen and each and every item is A la Carte Menu
Introducing new menu items on regular basis. This includes; Weekly specials / Combos planning / Planning and implementing vegan and gluten-free menus / Planning new drinks (non-alcoholic) menu / Constantly planning, adding, and updating menu based on local requirements and ingredients available at all


If this role sounds like the type of job you are seeking, then please click apply button and send your updated resume.
Only candidates with the right to work in Australia must apply.

Job Type: Full-time

Salary: $70,000.00 – $80,000.00 per year + Super

The Venue:

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

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

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

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

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

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

The Role:

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

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

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

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

We are currently seeking an exceptional Sous Chef with a professional manner to work at Union, University and Schools Club from Monday to Friday for Lunch and some Dinner.
Union, University and Schools Club is located on Bent Street, just a short stroll from Martin Place and Circular Quay. UUSC is a members Club only, and provide breakfast, lunch and dinner as well as functions and corporate meetings.
As a Sous Chef you will be work closely with the Head Chef and monitor the smooth day-to-day of this dynamic venue and implementation of the entire food offering. This role is a full time role with a 38 hours per week in average. You will also work closely with the Senior Management Team to create the best possible guest experience and cohesive kitchen and team culture.
This is a hands-on role, and you will be required to lead the team by example, drive a culture of quality and consistency and will include detailed training on all related financials and cost controls.


Responsibilities
Ensure food quality and presentation consistently meet/exceed member expectations.
Design menus for member catering, functions, and special occasions with variety and seasonality.
Foster a harmonious working environment and motivate excellence among subordinates.
Meet departmental performance targets and budgets.
Conduct monthly stock-takes, ensuring accuracy and managing stock security.
Create and manage rosters aligned with operational and budgetary requirements.
Review weekly timesheets for consistency with operational outcomes.
Establish and assess KPIs in consultation with the Executive Chef and Secretary.
Ensure appropriate training and development for kitchen staff.
Foster cooperative relationships with food service employees and other departments.
Evaluate performance standards to maintain and exceed Club expectations.
Ensure compliance with hygiene standards for official inspections.
Maintain kitchen cleanliness and ensure equipment is safe and compliant with WH&S standards.
Ensure staff are properly attired while on duty.
Promote a positive profile for the Club through direct customer interaction.
Attend and contribute to all management and staff meetings.
Regularly review suppliers for quality and value.
Implement stock rotation to prevent overstocking or expired products.
Recommend equipment and practices to enhance the Club’s catering.
Maintain a cooperative relationship with the Floor Manager and Functions department.

ABOUT YOU
Proven record in similar environment & exceptional kitchen management skills
Able to produce a premium product at a high volume consistently
A desire to lead by example and help to grow newer chefs and apprentices
Punctual and available to work flexible hours, including weekends and evenings
Enthusiastic, committed and seeking the opportunity to learn and develop professionally
Exceptional communication skills & excellent attention to detail
Well-groomed with a high standard of hygiene

The benefits
Work for a reputable club and operator and be respected
Good life-work balance opportunity
$85.000 per year + superannuation

If you would like to know more about this or other roles, please contact Alex [email protected]

 




Were looking for a can-do kitchen superstar (aka Demi Chef), ready to step up as the #legend in our munch times at Vibe Hotel Sydney .  


Youll redefine what it means to feel chilled at the hotels dining haunt. Hailed as the place to be. 


You see, were all about making connections and serving mind-blowing experiences; we boldly make FOMO a good thing. No fear! With you on the job, no-one misses out. Youll make it your mission to fuel every culinary fancy from stand-out snacks to plating up deliciously wholesome mains. 

Creativity and innovation are where you shine, which is why we want you on our team.  


Like us, your reputation precedes you. Youre revered in the industry as the chefs chef. Sure, you look great in white, and rarely break a


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

Mulberry Escare is a stunning Location in the heart of the Swan Valley, set amongst picturesque countryside on the banks of the Swan River. A romantic venue with large open spaces & manicured lawns to capture amazing images. With great views & multiple room options it's ideal for Marriages, Corporate Christmas Parties, Birthday's or Seminars.

We are currently looking for a full-time Chef & Cook with minimum 1- 2 years of experience to join our friendly team. Our business is in Caversham WA 6055. The annual salary will be between $73,000 to $78,000. The right candidate will be performing but not limited to the follovving duties:

Duties of Chef

Responsible for formulating the menu of the restaurant as per the market trends.
Responsible for the pricing of the food and controlling the Kitchen cost.
Exhibit creativity and innovation while presenting and decorating rhe food
Keep updated with the current h.appenings in the food and hospicality industry so as to bring about rhe changes in the menu from time to time
Introduce new recipes and dishes occasionally to beat the monotony and give a new taste to the palate of the customers
Responsible for hiring of new kitchen staff as well as training them to achieve a synchronized work environment.
Duties of 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
If this sounds like you, then we would love to hear from you' Send over your resume and we hope to be welcoming you to our team very soo

Job Type: Full-time

Pay: $73,000.00 – $82,000.00 per year

Work Location: In person

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

$80,000 Super 
Jacaranda Grove, Cessnock NSW

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

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

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


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

Better begins here
Crown Resorts is an exceptional place to visit and it?s an even better place to work, a place where you can play your part in creating joyful experiences for our guests and our people. We value passion, creativity, and an appetite for change - for the better. Here, you will be part of the team, empowered to explore more, experience more, and supported by your leader to grow and develop.
The role
Crown Sydney is seeking enthusiastic and dedicated individuals to join our esteemed kitchens as a  Chef de Partie  on a full-time basis. We currently have opportunities available in the below venues:

Epicurean
CirQ
In-Room Dining

In this role, you will support the senior chefs in implementing, developing, and maintaining culinary procedures and overall business goals. You will oversee a kitchen section with direct reports to ensure operations ... Click here to view more detail / apply for Chef de Partie

Better begins here
Crown Resorts is an exceptional place to visit and it?s an even better place to work, a place where you can play your part in creating joyful experiences for our guests and our people. We value passion, creativity, and an appetite for change - for the better. Here, you will be part of the team, empowered to explore more, experience more, and supported by your leader to grow and develop.
The role
At Crown Sydney, our success is the result of a collective team effort. We are committed to providing our employees with opportunities to learn, grow, and thrive in a positive and supportive work environment. We are currently seeking dedicated Commis Chefs to join our Events team. The Commis Chef is accountable for delivering and supervising the highest level of service, providing leadership and guidance in the workplace, and adhering to the outlet ... Click here to view more detail / apply for Commis Chef ? Events

Better begins here
Crown Resorts is an exceptional place to visit and it?s an even better place to work, a place where you can play your part in creating joyful experiences for our guests and our people. We value passion, creativity, and an appetite for change - for the better. Here, you will be part of the team, empowered to explore more, experience more, and supported by your leader to grow and develop.
The role
Nobu Matsuhisa?s acclaimed Japanese Peruvian restaurant is the jewel amongst the restaurants of Crown Sydney. Reporting to the Chef de Cuisine, the  full-time   Sous Chef is responsible for assisting the Chef de Cuisine in leading a professional culinary team ensuring that the kitchen operates as a successful profit centre by, organising, directing, and controlling production and administration in accordance with Crown?s standards and policies. This role is responsible for delivering key ... Click here to view more detail / apply for Sous Chef ? Nobu

Better begins here.
Crown Resorts is a great place to visit and it?s an even better place to work, a place where you can play your part in creating joyful experiences for our guests and our people. We value passion, creativity, and an appetite for change - for the better. Here, you will be part of the team, empowered to explore more, experience more, and supported by your leader to grow and develop.
The role
Reporting to the Chef de Cuisine, the  full-time   Sous Chef  must be familiar with all daily operations in a high-end open kitchen environment. The Sous Chef is responsible for assisting the Chef de Cuisine in leading a professional culinary team ensuring that the kitchen operates as a successful profit centre by, organising, directing and controlling production and administration in accordance with Crown?s standards and policies. This role is responsible for delivering ... Click here to view more detail / apply for Sous Chef ? Epicurean

Discover a career where care goes both ways!



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

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

Preparing fresh and

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

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.



About the location:

When you think about Four Seasons, we hope unparalleled luxury comes to mind. But what is luxury, really? Our answer may surprise you. To us, true luxury is a meaningful sense of belonging. It is a dedicated focus on how people want to be treated, grounded in the genuine care you experience during your stay and defined by an abundance of humanity and generosity. This starts with our passionate team, welcoming you to be the centre of our world, anywhere in the world – and always with a distinctly human touch. The views are just the beginning at Four Seasons Hotel Sydney, located at the epicentre of the historic Rocks district, sparkling Harbour and buzzing CBD. Chic rooms and suites embrace the iconic attractions just steps away, while the award-winning restaurant and street front bar are destinations unto themselves.



About The Role:

Reporting to the Executive Chef, the Chef de Cuisine plans, organizes, controls and directs the work of employees in our Restaurant, Mode Kitchen & Bar, ensuring high quality and consistency.

As a leader in our culinary department, the Chef de Cuisine works across all service periods to deliver an exceptional experience and provide leadership, with the ability to prioritise and adapt to the changing needs of the operation. The ideal candidate drives creativity and innovation and provides inspirational mentorship to the team. As well as showcasing exceptional technical ability in culinary, the role requires sound organizational skills, robust business acumen, a strong work ethic and leadership skills.



What you will do:

-To thrive in the role of Chef de Cuisine, you will be hungry to elevate your craft to the next level to help deliver flawless dining experiences
- Ensure the highest quality of all food prepared in the kitchen, constantly inspects taste, temperature and visual appeal
- Creative menu design for Mode Kitchen & Bar, ensuring high quality and optimal menu engineering
- Co-ordination of food preparation, ordering, stock control and day to day execution of all culinary activities
- Quality management of food as well as managing all food safety components in line with local regulations and company procedures
- Investigation and resolution of guest complaints
- Effective liaison, support and collaboration across the hotel
- A “hands on” approach and able to showcase world class technical skills
- Stay connected within the industry, sharing the latest food trends, techniques and equipment in the international and local market
- Be actively involved in the execution of special culinary events
- Sustain effective relationships with key stakeholders, both internally and externally, including guests and clients
- Development of food cost and quality control procedures, Investigate food cost issues with a view to take corrective action s as needed
- Ensures high level of personal hygiene and grooming standards of the kitchen staff
- Complies with hygiene standards and ensures highest level of cleanliness and sanitation in all food preparation. Examine food suppliers and received goods for quality and quantity
- Coach and review the various levels of chefs to train them for the next level within the property and company
- Ensure equipment and fixtures are maintained well and reports any faults and damage
- Maintain computer systems, menu sales mix, food cost reports, employee reviews and administrative duties




What you bring:

- 3+ years leading a Culinary Team within a high quality and high volume hotel operation
- Ability to communicate clearly and openly to achieve a high trust environment with strong engagement and teamwork.
- Superior knowledge of culinary craft in a high volume, luxury environment as well as administration/management
- Proven ability to effectively lead in a variety of situations with operational and guest needs, flexible leadership style.
- Exceptional attention to detail and an ability to increase efficiency and productivity
- Strong leadership and communication skills


What we offer:


- Competitive Salary, wages, and a comprehensive benefits package
- Excellent Training and Development opportunities
- Complimentary Accommodation at other Four Seasons Hotels and Resort
- Complimentary Dry Cleaning for Employee Uniforms
- Complimentary Employee Meals



If you fit the above criteria, we look forward to receiving your application!


Remuneration range for this role is $110-120k per annum plus super/benefits.


We make it a point to take the time to review each resume carefully to select those that are a match with the preferred qualifications for the job. If that’s you, we will contact you to set up a time to get to know each other.

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

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

About Azabu Group

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

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

About the role

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

Role Responsibilities

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

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

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

Pastry Chef
GNT Ventures Pty Ltd

About Us:
Num Num Cake is a renowned bakery known for its commitment to excellence and passion for delivering exceptional pastries and desserts. We take pride in crafting delicious, visually stunning baked goods that delight our customers every day.
We are seeking a creative and experienced Pastry Chef to join our talented team. The ideal candidate will bring passion, innovation, and technical expertise to create exceptional pastries, desserts, and baked goods.

Location: Harris Park, NSW 2150
Employment Type: Full-Time, Permanent
Salary: $73,150 to $74,000 p.a. plus Superannuation

Key Responsibilities:
- Prepare, bake, and decorate a variety of pastries, desserts, bread, and other baked goods.
- Develop new recipes and improve existing ones to meet customer demands and trends.
- Manage budget and inventory
- Maintain high standards of cleanliness, hygiene, and food safety in the kitchen.
- Monitor inventory and manage stock levels for baking ingredients and supplies.
- Collaborate with the team to plan menus and special promotions.
- Train and mentor junior kitchen staff as needed.

Requirements:
- A relevant and acceptable qualification in pastry-making.
- At least 1 year of full time or equivalent experience as a Pastry Chef or similar role in a professional kitchen.
- Strong knowledge of baking techniques, pastry preparation, and dessert decoration.
- Creativity and passion for culinary arts, with attention to detail and presentation.
- Ability to work in a fast-paced environment while maintaining quality and consistency.
- Excellent organizational and time-management skills.

What We Offer:
- A supportive and friendly team environment.
- Opportunities for professional growth and development.
- A chance to showcase your creativity and be part of a growing business.

How to Apply:
If you’re ready to bring your pastry-making skills and creativity to our team, we’d love to hear from you! Please send your resume and a brief cover letter to [email protected]