Total 22 chef job vacancies in nsw sydney eastern sydney

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

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

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

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]

ANTUO FOODY PTY LTD
(trading as Leaf Cafe Masden Park)
Location: Marsden Park NSW 2765
Position: Full Time Chef
Annual Salary:$75,500 + SUPERANNUATION

Required skills
• At least 1 year working experience as a chef
• Certificate IV in commercial cookery and diploma in hospitality management

Job description
• Monitoring the assembly of the workstation for the next meal preparation shift, including food preparation, the cleaning and preparation of food storage areas and refrigerator.
• Prepare and cook a wide range of menu items, including breakfast, lunch, dinner and specialty dishes, in line with the cafe's established recipes and presentation standards.
• Oversee food plating and garnishing, maintaining consistency and artistic presentation.
• Enforcing and following OH&S, HACCP and Safe Food Controls procedures for sanitation & cleanliness, and monitoring workstations & staff for adherence to those procedures.
• Work closely with the Head Chef, restaurant manager or franchisee to develop, refine, and adjust the menu to meet customer demand and seasonal changes.
• Providing on-the-job training to strengthen the team's current performance and preparing them for possible advancement.
• Train and supervise kitchen assistants, ensuring all kitchen staff adhere to best practices and food safety guidelines.
• Maintaining food cost at reasonable levels without affecting quality and standards
• Enforcing the storage & disposal of over-production food items according to organizational rules & regulations.
• Demonstrating the proper operation of all equipment to staff according to proper procedures, and testing equipment to ensure accuracy of temperature gauges, heating or cooling elements, etc.


Please send your CV to [email protected]. Please include the job role title in your email.

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
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

Reporting to our Executive Chef you will be responsible for food preparation for our breakfast buffet, and at times assist with Pumphouse Sydney, in room dining, and function service. You will be required to maintain a clean and hygienic work environment, whilst ensuring a high-quality product.

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

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!

About Us

Mollymook Golf Club is a premier destination on the NSW South Coast, offering world-class golfing, dining, and event experiences. We pride ourselves on exceptional customer service and a welcoming atmosphere for members and guests alike.

Role

Mollymook Golf Club is looking for an individual who can oversee the kitchen by effectively managing other kitchen and food preparation team members whilst deciding what dishes to serve and adjusting orders to meet guests' requests.

The individual will assist in prep-work but will also cook specialty dishes that require changes due to seasons. In doing so, choosing the right ingredients and designing a menu based on availability, popularity and demand will be essential to the role.

All work will be conducted in a fully functioning, very clean and organised kitchen. Applicants must have the ability to work well under pressure and time constraints, with knowledge of different varieties of foods and ingredients, communication skills, and the ability to accept customer feedback to improve future experiences.

Responsibilities And Duties:
• Plan and direct food preparation, cooking, and presentation in a busy fast paced setting from entrees to mains, including fresh house-made pastas, a wide variety of traditional pizzas, breads, etc.
• Set up the kitchen with cooking utensils and equipment, like knives, pans, and kitchen scales.
• Work with Cooks and other kitchen staffs for efficient provisioning and purchasing of supplies.
• Work with the Director to plan the menus that are flavourful and popular with customers.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Monitor and ensure food quality, quantity, taste and presentation are in accordance to the menu and customer preference at all times.
• Perform food preparation tasks and to check quality/presentation of orders to make sure food is cooked consistently and properly.
• Plan work on orders so that items served together are finished at the same time.
• Ensure kitchen is kept to a high standard by providing a clean, hygienic environment for the preparation and delivery of meals
• Assist the Director to conduct recruitment activities for cook and other food preparation workers including making shortlist, interview and selecting candidates
• Stock and maintain adequate levels of food product at line stations.
• Advise on cooking methods and practices.
• Assist and support the Director in routine and specific tasks.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen.
• Comply with all health and safety regulations.

Skills And Qualifications
• AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2).
• 3 years of work experience.
• Ability to handle busy service and ensure quality of food is maintained. Work in a fast-paced environment.
• Hardworking, positive attitude.
• Ability to work within a team and independently. Be available for weekdays, weekends, and nights.

Australian citizens and permanent residents encouraged to apply.

Salary: $73,150 - $75,000

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

Seeking a Sous Chef to join a great kitchen team in an high volume service venue overlooking the water at Terrigal on the beautiful Central Coast. As Sous Chef, you'll support the Head Chef in managing kitchen operations, supervising staff, and ensuring food quality. Stepping up in the Head Chefs absence, on a 42-hr rotating roster.
Responsibilities:

Oversee daily kitchen operations and ensure smooth service during peak hours.
Lead, mentor, and inspire kitchen staff, fostering a culture of teamwork and excellence.
Contribute to menu planning and development, bringing fresh ideas to the table.
Maintain high standards of hygiene, cleanliness, and food safety.

You:

A strong, creative leader who can manage kitchen operations with precision and passion.
Someone with a flair for culinary innovation and a commitment to delivering high-quality, seasonal dishes.
Excellent teamwork skills with a positive, can-do
... Click here to view more detail / apply for Sous Chef | Terrigal Beachside Venue | $80k S

About Us

The Shed Cafe is a cozy and welcoming spot known for its delicious homemade meals, freshly brewed coffee, and friendly service. We pride ourselves on creating a warm and inviting atmosphere where customers can relax and enjoy great food in a comfortable setting. At the Shed Cafe, we are passionate about providing exceptional service and fostering a positive and inclusive work environment. Join our team and be part of a local favorite that feels like home.

Role

The Shed Cafe is looking for an individual who can oversee the kitchen by effectively managing other kitchen and food preparation team members whilst deciding what dishes to serve and adjusting orders to meet guests' requests.

The individual will assist in prep-work but will also cook specialty dishes that require changes due to seasons. In doing so, choosing the right ingredients and designing a menu based on availability, popularity and demand will be essential to the role.

All work will be conducted in a fully functioning, very clean and organised kitchen. Applicants must have the ability to work well under pressure and time constraints, with knowledge of different varieties of foods and ingredients, communication skills, and the ability to accept customer feedback to improve future experiences.

Responsibilities And Duties:
• Plan and direct food preparation, cooking, and presentation in a busy fast paced setting from entrees to mains, including fresh house-made pastas, a wide variety of traditional pizzas, breads, etc.
• Set up the kitchen with cooking utensils and equipment, like knives, pans, and kitchen scales.
• Work with Cooks and other kitchen staffs for efficient provisioning and purchasing of supplies.
• Work with the Director to plan the menus that are flavourful and popular with customers.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Monitor and ensure food quality, quantity, taste and presentation are in accordance to the menu and customer preference at all times.
• Perform food preparation tasks and to check quality/presentation of orders to make sure food is cooked consistently and properly.
• Plan work on orders so that items served together are finished at the same time.
• Ensure kitchen is kept to a high standard by providing a clean, hygienic environment for the preparation and delivery of meals
• Assist the Director to conduct recruitment activities for cook and other food preparation workers including making shortlist, interview and selecting candidates
• Stock and maintain adequate levels of food product at line stations.
• Advise on cooking methods and practices.
• Assist and support the Director in routine and specific tasks.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen.
• Comply with all health and safety regulations.

Skills And Qualifications
• AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2).
• 3 years of work experience.
• Ability to handle busy service and ensure quality of food is maintained. Work in a fast-paced environment.
• Hardworking, positive attitude.
• Ability to work within a team and independently. Be available for weekdays, weekends, and nights.

Australian citizens and permanent residents encouraged to apply.

Salary: $70,000 - $75,000

We are seeking an experienced Cook/Chef to plan, prepare, and cook high-quality traditional Polish cuisine in our restaurant, located at the Polish Club. This role is closely connected with our artisan bakery, adding a unique touch to the dining experience we offer. Please note that this position primarily involves working on weekends.

Key Responsibilities:

Preparing, cooking, and presenting high-quality dishes
Ensuring proper food storage, stock rotation, and inventory control
Maintaining cleanliness and organization of the kitchen
Ensuring compliance with food hygiene and workplace health and safety regulations
Care and maintenance of kitchen and equipment
Monitoring portion and waste control
Collaborating with management, kitchen staff, and front-of-house to resolve any food preparation or presentation issues
Demonstrating cooking techniques and advising on best practices
Selecting and training kitchen staff when necessary
Preparing and preserving food for later use (freezing, storage)
Requirements:

Cert IV in Commercial Cookery
Minimum of 3 years of experience in a similar role, preferably in a high-volume establishment
Strong knowledge of food safety and WH&S principles
Excellent communication and time management skills
Reliable team member with great attention to detail
Knowledge of Polish cuisine and/or ability to speak Polish is a strong advantage
Pastry Chef qualification are welcome.
Salary: $73,000 - $80,000 per year

This is a full-time position with primary work on weekends. If you are passionate about food and enjoy working in a dynamic environment, we would love to hear from you! Please apply with your resume and a cover letter detailing your experience