Total 43 Manager commis chef job vacancies in wa remote karratha region

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

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

Job duties/Responsibilities

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

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

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

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

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

Job duties / Responsibilities:

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

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

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

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

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

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

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

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

Salary :From $73,150 per annum + super

FIFO/DIDO Head Chef


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

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

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

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



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

What's on offer?

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

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

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

Duties to perform for Chef

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

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

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

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

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

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

Presentation: Ensuring dishes are plated attractively and consistently.

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

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

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

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

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

APPLY if interested.

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

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

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

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

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

What's on offer?

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

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

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

Tasks & Duties:

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

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

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

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

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

Chef/Cook/Restaurant Manager

Pure N Fresh Pty Ltd t/a Bombay Bustle

Chef

Full-time/Permanent

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

Duties and responsibilities:

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

Qualifications and Experience:

Relevant AQF Diploma

3 years of relevant experience may substitute for formal qualifications

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

Cook

Full-time/Permanent

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

Duties and Responsibilities:

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

Qualifications and Experience:

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

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

Applicants with qualifications must demonstrate 2 years of relevant experience.

Restaurant Manager

Full-time/Permanent

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

Duties and Responsibilities:

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

Qualifications and Experience:

Relevant AQF Diploma

3 years of relevant experience may substitute for formal qualifications

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

Chef/Cook/Restaurant Manager

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

Chef

Full-time/Permanent

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

Duties and responsibilities:

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

Qualifications and Experience:

Relevant AQF Diploma

3 years of relevant experience may substitute for formal qualifications

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

Cook

Full-time/Permanent

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

Duties and Responsibilities:

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

Qualifications and Experience:

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

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

Applicants with qualifications must demonstrate 2 years of relevant experience.

Restaurant Manager

Full-time/Permanent

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

Duties and Responsibilities:

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

Qualifications and Experience:

Relevant AQF Diploma

3 years of relevant experience may substitute for formal qualifications

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

Posted: 21/09/


20/10/

Job Type: Permanent - Full Time

Location: Perth

Job Category: Trade Qualified - Chef

Job Description

The Role:
Cater Care Australia seeks to appoint a Relief Chef Manager at our aged care residences in and around Perth, WA.
Organising day-to-day operations; this is the ideal role for someone who wants to provide a fantastic meal experience to our residents and values a well-run kitchen, with a company that cares for our clients, customers and staff.
Roster:  Monday to Friday
What This Role Involves:

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


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

The PumpHouse, Kununurra's premier waterfront restaurant showcasing the region’s best views and produce, is seeking to appoint a highly competent and experienced Head Chef. Constructed in 1961 with the inception of the Kununurra township, The PumpHouse was once an integral part of the Ord River Irrigation Scheme. Now heritage-listed, the building was repurposed in 2008 to offer a waterfront restaurant showcasing the region’s best views and produce.

Kununurra is the gateway to the East Kimberley, WA surrounded by breathtaking scenery, rock formations, and waterways. This established town with a population of close to 8,000 has a major supermarket, restaurants, primary and secondary, Tafe, medical centres and hospital and an outdoor drive-in theatre. Kununurra is conveniently linked by air to Darwin, Broome and Perth.

The Pumphouse is part of the HMC group of businesses which includes Nexus Airlines, Aviair, HeliSpirit, Freshwater East Kimberley Apartments, Bungle Bungle Savannah Lodge and Bungle Bungle Guided Tours.

The Head Chef will report directly to the Restaurant Manager and will be responsible for delivering high quality and creative cuisine that showcases the personality and produce of the region.

Your duties and responsibilities will include but not be limited to the following:


• Manage kitchen function ensuring compliance with Standard Operating Procedures, company culture, and optimum kitchen management to achieve higher customer satisfaction and net revenue.
• Working with the Restaurant Manager develop enticing a la carte menus that incorporate local, fresh, seasonal and native Australian produce, that caters to a range of dietary requirements and preferences.
• Contribute to the development and maintenance of a Standard Operating Procedures (SOP) manual, and other operational management plans as requested.
• Foster positive relationships and collaborate with group colleagues and management to meet business needs and achieve best practice outcomes.
• Ensure compliance with relevant legislative and company requirements.
• Deliver kitchen operations in-line with budget with a goal of meeting or exceeding targets.
• Approve relevant invoices and respond to queries in relation to kitchen financial operations.
• Induct, train, lead and motivate kitchen personnel. Prepare kitchen rosters in accordance with Hospitality Award, approve timesheets and leave ensuring adequate coverage.


About You

• Commercial cookery trade qualifications, and/ or a minimum of 4 years Head Chef or Senior Sous Chef experience in a full service, high volume a la carte establishment.
• Experience with menu development and cost analysis.
• A sound understanding of the Award requirements around rostering, meal breaks.
• Self-motivated with a positive outlook and ability to foster a strong, collaborative team culture.
• Safety first mindset with a strong working knowledge of the Food Safety Act, and awareness of Safety Management Systems.
• Experience in delivering training and leading a team to excel.
• Own transport and current “C” Class Driver’s Licence.
• Adaptable to change and ability to meet the dynamic needs of a full service kitchen operation.

The successful candidate will need to complete a satisfactory national police check, drug and alcohol test prior to commencement.

What we Offer You

• An opportunity to make your mark in a well-known, yet reinvigorated restaurant within an award-winning tourism and hospitality company
• An attractive salary
• Accommodation assistance
• Personal development opportunities to grow in a diverse, inclusive company
• A great team environment
• Salary Sacrifice / salary packaging benefits

How to Apply

To apply, please submit a cover letter and resume outlining your relevant qualifications and experience.
Only shortlisted applicants will be contacted.

Pizzaca is in search of a Passionate and highly qualified Head chef to join this family owned and operated restaurant/ small bar & t/away Pizzeria in Scarborough/Doubleview.

This busy venue is renowned for its consistent, great quality food & its friendly committed hard working chefs over the past 15 years.
The successful applicant will be carefully chosen to ensure they are the perfect fit to join the Pizzaca family.

With this in mind, we are looking for stability, professionalism, commitment, and a flair for food.
The successful applicant must be able to work well under the stress of a busy kitchen environment.
Tasks involved are :
Staff Rosters
Organise and participate in the preparation and cooking of food in a timely manner
Quality control of all produce
Monitoring food stock inventory appropriately, including monthly stock takes
Ensure that working areas are always kept clean, safety and sanitation standards in the kitchen, as well as ensure compliance with the health and safety regulations within the kitchen area.
Ensure the kitchen staff work harmoniously and address any staff concerns
Delegate tasks to kitchen staff, as required
Modification of recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy, reduce chilli) as required.
Assist with recruitment of kitchen staff

Appropriately 38 hours per week.
Salary $74,000-$80,000
Remuneration will be based on experience and training.
Minimum of 3 years experience.
Sponsorship available for the right applicant.

Our client is a family owned award winning hospitality company on the hunt for a new head chef to lead the kitchen team into the future at their iconic location in Perth. 
 
If you are an experienced Head Chef looking for an exciting change in your career, you're self motivated and love being a part of a successful team then this could be the opportunity for you! 



About you:


Demonstrated management skills, great communication & a willingness to learn
High attention to detail with an unwavering customer-focused approach
Outstanding food knowledge including food handling, preparation, storage and food safety
Understanding of key financials & kitchen management
Ability to work with & lead a team
 
What's on offer: 


Excellent remuneration
Bonus scheme
50% discount on food & beverage within the group
Personalised account and


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

Senior Chef Manager
Monday - Friday 9.30am to 5.30pm
Location 
Aegis Murdoch is the latest Aged Care Residence in the Aegis Group providing exceptional care including Permanent, Transitional as well as Respite Care in a state-of-the-art, safe and comfortable environment. The Facility is located close to Fiona Stanley Hospital, in the new Murdoch Health and Knowledge Precinct. Situated adjacent to the Kwinana Freeway and Murdoch train station, makes travel easy via the public transport hub. This brand new Facility is seeking motivated and dedicated staff to join our team.
About The Role
We are looking for qualified and motivated Chefs to be part of the Aegis team on a permanent full-time basis. This is a Monday to Friday Role. As an integral part of the team, you will:

Be responsible for providing high quality catering service which will be a point of difference

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

Leederville, Full Time, Hospitality
Vacancy Listing Dates 16/08/2024 to 13/09/2024
Please Quote Reference Number 97312
- Seeking an experienced Restaurant Manager and Chef/Cook
- Salary: $73,150 - $80,000
- Join the team at Kailis Bros Leederville

Kailis Bros Leederville is an award-winning venue currently seeking an experienced Restaurant Manager as well as a Chef/Cook to join their team.

Applicants must have at least 2 years' experience in a similar role, and Chefs/Cooks must also hold a relevant trade qualification.

Duties for the Restaurant Manager role may include:
- Organising functions and planning menus
- Overseeing and training kitchen staff
- Providing excellent customer service to customers and ensuring they are satisfied with their meals
- Purchasing goods and making sure stock levels are recorded
- Pricing goods to help meet the budget

Duties for the Chef/Cook role may include:
- Planning menus and ordering food supplies
- Checking quality of dishes while preparing and serving
- Cooking and plating food
- Purchasing and pricing goods according to budget
- Following health and safety regulations

A salary between $73,150 - $80,000 will be offered to the successful candidates.

Apply now through our online application form if you have the right skills and experience -
https://www.netyourjob.com.au/jobs/97312.php

Kununurra, Full Time, Hospitality
Vacancy Listing Dates 5/08/2024 to 2/09/2024
Please Quote Reference Number 97166
- Front Office or Hotel/Motel Duty Manager, Restaurant Manager, or Chefs/Cooks
- Remuneration - $74,000 - $80,000
- Opportunities with The Kimberley Grande Resort & Stay Margaret River

Kimberley Grande Resort and Stay Margaret River are eagerly seeking a friendly, experienced & passionate Front Office Duty Manager and a Motel Manager/Duty Manager (Hotel) to lead our young and energetic team to maximize productivity. Reporting to the Operations Manager, you will help create a positive work environment while motivating and leading our reception staff to deliver memorable guest experiences.

The successful applicant must have 2/3 years' experience in a similar role, a current RSA and a First Aid Certification. A current full driver's licence is also desirable.

You will also have:
- WA Approved Manager Card (desirable)
- Experience as a Fire Warden and First Aid Officer (desirable)
- Experience as a Duty Manager (highly desirable)
- Experience with hotel booking systems - preferably Preno (desirable)
- Exceptional attention to detail
- Excellent communication skills (both written & verbal)
- The ability to work under pressure and multitask
- Ability to work independently and as part of a team
- Excellent problem solving skills
- Strong leadership skills with the ability to motivate employees to deliver a high standard of service
- Commitment with flexibility to work mornings, evenings, weekends and public holidays
- Proactive focus and shares a passion for the hospitality industry
- Experience with large tour groups and functions
- Accuracy with figures, a keen 'eye for detail'
- Able to handle guest complaints tactfully, maintain the property reputation and gain a favourable outcome for the guest

We are also on the lookout for an exceptional Restaurant Manager! We need a hardworking, enthusiastic, and ambitious individual who leads from the front to take charge of our busy and fast-paced restaurant. You will oversee restaurant operations, build a customer-focused team, and implement leading customer service standards. This key role aims to make us a benchmark-setting venue. Your passion for developing teams and embracing challenges is vital in ensuring an exceptional customer experience.

Responsibilities And Duties:
- Coordinate daily restaurant operations to deliver exceptional service
- Manage day-to-day financials, ensuring accuracy and efficiency
- Exceed customers' expectations by providing an outstanding dining experience and active participation while on duty
- Ensure all food served is of excellent standard
- Regular coaching, training and mentoring of staff to improve them and service standards fostering motivation and growth
- Develop relationships with new and regular restaurant patrons
- Coordinate daily/weekly updates with the reservations, functions and bus tour team
- Manage bookings and balance seat capacity
- Prepare the rostering for the restaurant and discuss with the Duty Manager
- Cost control with a focus on labour
- Managing customer feedback and reputation
- Monitor and manage stock levels for optimal inventory control
- Monitor and manage the cashier and upgrade Lightspeed
- Coordinate employee schedules to ensure efficient staffing
- Ensure compliance with regulations and maintain HACCP and cleaning standards
- Participate regularly in management meetings and report to Duty Manager and Tavern Manager

The successful applicant must have 2/3 years' experience in a similar role and hold a RSA and Approved Manager's Certificate WA.

You'll also have:
- An Open Drivers License
- Strong food & beverage knowledge
- Previous experience with Preno platform, an advantage to be able to check after hours reservations
- Strong leadership and people skills
- An ability to think outside the square
- Effective time management and organizational skills
- Excellent communication with a great command of the English language (written and verbal)
- Knowledge of current liquor legislation
- Hands on approach with a natural ability to lead a team to be the best they can
- Previous remote experience
- Willing to commit long term

We also require an experienced Chef/Cook to join our team. You must have 2/3 years' experience in a similar role.

The successful applicant for each role will receive a remuneration of $74,000 - $80,000.

If you are ready to take your hospitality knowledge to the next level in a challenging, busy yet rewarding position, this may be the perfect opportunity for you -
https://www.netyourjob.com.au/jobs/97166.php

Sponsorship may be available to the right person.

An exciting opportunity exists for an experienced Head Chef to work an amazing work/life balance 5&2, 4&3 roster, Drive-In-Drive-Out from Broome or Derby.  Imagine getting the opportunity to live and work in the tropical West Kimberley, with the benefits of an extra day off each fortnight.
The Opportunity:
We are currently seeking an  experienced  and motivated  Head Chef  to join our Resources Catering Team on a  Drive-In-Drive-Out (DIDO) basis, from Broome or Derby to our Village located mid-way between Broome and Derby, in the Kimberley Region of Western Australia.

Working 5 days on, 2 days off, 4 days on, 3 days off Roster, DIDO from Broome or Derby.
Competitive Salary of $115,000 Superannuation & Local Living Retention Bonuses.

Reporting to the Village Manager, you will be responsible for ensuring all safety and quality processes are followed and exceed customer expectations in
... Click here to view more detail / apply for Head Chef ? DIDO ? Broome

Posted: 13/06/2024

Closing Date: 11/07/2024

Job Type: Permanent - Full Time

Location: East Perth

Job Category: Community Services and Development,Hospitality, Travel & Tourism

Job Description

About the Role
The Chef is responsible for developing, ordering, preparing, and cooking a nutritious seasonal menu that meets the highest standards and aligns with the Australian Dietary Guidelines. The Chef will cater for up to thirty-five people, providing meals for morning tea, lunch, afternoon tea, dinner, and supper, including catering for special dietary requirements. The Chef has full oversight and responsibility for the kitchen and dining room, ensuring adherence to safe food practices and maintaining high standards of hygiene.
Other key responsibilities include but are not limited to;
Policies, Procedures, and Regulations

Ensure kitchen and food service compliance with Licensing


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

Head Chef
Our client is a well established hotel chain and is is looking for a Head Chef to join their Hotel in a great location.
To be considered for this role you must possess the following attributes:

AQF Diploma in Hospitality (Commercial Cookery) or equivalent and at least 2 years of experience in a similar role, or a minimum of 3 years in a similar role
Superior work ethic
Ability to work under pressure
Be a team player
Enthusiastic 'can do' approach
A friendly and approachable personality Is a must

The duties of the role will include but are not limited to the following :
.
As the  manager in a restaurant kitchen , the Head Chef supervises the work of his or her colleagues and  reports to Senior Management .
As the Head Chef is in command in the  kitchen brigade ... Click here to view more detail / apply for Head Chef [ Kangaroo Valley NSW 2577]

FIFO/DIDO Head Chef - Western Australia


Apply now Job no: 684486 Location: WA Regional Work type: Full Time Categories: Chef

Salary $115,000 Superannuation

FIFO/DIDO from Perth 14/7 and 8/6
Permanent opportunity with long term career growth
Access to on-site recreational facilities including gyms, taverns, pools and 100 retail discounts

ESS provides multi service capability to major companies and organisations operating in remote sites, gold mines and coal fields. We provide vital workplace support for people working in some of the most isolated terrains in the world, from oil rigs in the North Sea to gold mines in the Australian Outback.
The Position

Manages & lead day-to-day kitchen operations
Ensures all tasks associated with food production are done according to food safety




... Click here to view more detail / apply for FIFO/DIDO Head Chef ? Western Australia WA Regional 1 Aug 2024

Senior Chef Manager
Monday - Friday 9.30am to 5.30pm
Location 
Aegis Murdoch is the latest Aged Care Residence in the Aegis Group providing exceptional care including Permanent, Transitional as well as Respite Care in a state-of-the-art, safe and comfortable environment. The Facility is located close to Fiona Stanley Hospital, in the new Murdoch Health and Knowledge Precinct. Situated adjacent to the Kwinana Freeway and Murdoch train station, makes travel easy via the public transport hub. This brand new Facility is seeking motivated and dedicated staff to join our team.
About The Role
We are looking for qualified and motivated Chefs to be part of the Aegis team on a permanent full-time basis. This is a Monday to Friday Role. As an integral part of the team, you will:

Be responsible for providing high quality catering service which will be a point of difference

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

About The Role
We are looking for qualified and motivated Chefs to be part of the Aegis team on a permanent full-time basis at our Greenfields Facility. 
Greenfields is a suburb located in Mandurah, south of Perth. Greenfields is easily accessible from the Kwinana Freeway's new extension and on the Perth to Mandurah train line.
Aegis Greenfields is an 'ageing in place' Facility with High Care, Low Care and Extra Services accommodation available and has been designed to offer a broad range of accommodation and lifestyle options for 106 Residents in five areas -  Banksia ,  Tuart ,  Karri ,  Jarrah  and  Wandoo .
Accommodation comprises of single and double rooms, all with large ensuite bathrooms. The different areas or wings all have lounge and dining areas and access to walk paths which surround the gardens within the facility. As an integral part
... Click here to view more detail / apply for Chef Manager

About the role
Civeo Australia are looking for expressions of interest from experienced Executive & Head Chefs (Certificate III/IV in Commercial Cookery or trade certificate) to work closely with the Village teams to deliver exceptional food to our Villages across WA. The primary focus of the role is to ensure a smooth and profitable kitchen operation for the village. This is a fly-in-fly-out role (FIFO) departing from Perth on 8:6 rosters. 
What's in it for you?

Fantastic salary packages available
Flexible FIFO rosters out of Perth, 8/6, 5-2/4-3 etc. 
26 even fortnightly pays with super paid on all hours worked 
Access to discounts across hundreds of retailers with our Civeo Hive program
Accommodation, food etc. supplied onsite with access to facilities such as Gym?s pools etc. where applicable
Opportunity to gain wide exposure across our various sites working with large and
... Click here to view more detail / apply for FIFO Executive/Head Chef?s