Total 9 Others/Any sous chef job vacancies in Port Douglas

EARN $67,184 pa Super | Negotiable Based on Experience
Work in an Award-Winning Venue Just Minutes From The Beach
Relocation Assistance Accommodation Available | No Split Shifts


About The Company
Our client is an award-winning restaurant located in beautiful Port Douglas, Queensland. Situated just moments from the Great Barrier Reef and the stunning Daintree National Park, this well-established venue has been serving exceptional cuisine for almost 30 years. With a team led by an International Chef, they pride themselves on their refined service standards and modern 'al fresco' menu.
About The Opportunity
As a Chef De Partie, you will play a vital role in the kitchen. Some of your responsibilities will include:

Food Preparation & Cooking
Section & Inventory Management
Team Collaboration
Health & Safety Compliance





... Click here to view more detail / apply for Chef de Partie

Pullman Port Douglas Sea Temple Resort & Spa , located in the picturesque town of Port Douglas, just an hour's drive north of Cairns, offers a range of accommodations including studios, two and three-bedroom apartments, and a three-bedroom beach front private villa. Our resort offers all-day dining at ALUCO Restaurant & Bar, a relaxing Pool Bar, and Vie Spa with customised facial treatments and relaxing massages leaving guests renewed and revitalised. With two meeting rooms accommodating up to 200 guests and three additional wedding locations at the resort, we cater to both leisure and corporate travellers alike. During your down time, explore all that the region has to offer, from the Great Barrier Reef to the Daintree Rainforest.




Purpose
As Chef de Partie , you will play a pivotal role in delivering memorable dining experience to our guests. Working closely with
... Click here to view more detail / apply for Chef de Partie

On behalf of our client, we are advertising.

The Hedland Hotel located on the foreshore of Port Hedland, with sweeping views of the Indian Ocean, Hedland Hotel has been the accommodation of choice for business travellers to Port Hedland. Our signature bar and Hedland Hotel Bistro is a social hub for guests and locals with friendly service making you feel right at home. An exciting opportunity is now available for a Chef De Partie at Hedland Hotel.

Tasks & Duties:
• Prepare and cook meals under the guidance of the Executive Chef or Sous Chef (as appropriate) to hotel standards
• Ensure completion of Food Safety Manual checklists as directed.
• Liaise with food outlet managers to streamline operations, maintain open communication and provide feedback.
• Use standard recipes, including photographic presentation, of all menu items in food outlets.
• Supervise and maintain quality control, including tasting and examining food, for outgoing meals and incoming produce according to specifications.
• Supervise shifts in the absence of the Sous Chef or Executive Chef
• Prepare market and grocery lists to assist in effective and timely production of food and smooth running of the kitchen.
• Actively pursue cost savings measures by minimizing wastage and recycling where possible.
• Induct, train and coach apprentices and new kitchen associates in Local Standard Operating Procedures and policies and procedures to ensure compliance to organizational standards and to optimize individual performance.
• Provide kitchen brigade with general performance feedback and work to resolve any associates grievances. Communicate significant issues to management.
• Conduct daily shift briefings and communicate any important changes or information. Ensure effective shift hand-overs.
• Ensure adherence to organizational standards of kitchen cleanliness and hygiene.

Skills and experience:
• Relevant commercial cookery qualifications.
• Previous experience in a similar role for at least 2 years.
• Experience with leading, managing and motivating junior staff members/apprentices.
• Display a passion for creating high standards of excellence in food preparation and presentation.
• Strong organizing skills with the ability to work under pressure.
• Computer literate (Microsoft Office suite).

Salary from $73,150 to $75,000 per annum.

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.

Come and join us at the Eyre Hotel, part of Matthews Hospitality Group, a pioneering South Australian family business with 80 years of history. Our core philosophy is making others feel good, feels great!
The Eyre Hotel in Whyalla invites applications for an experienced Chef on a full time basis, min 38 hours per week.


Salary: $73,150.00 - $80,000.00 per year + Superannuation
Address: 39 Playford Ave, Whyalla Playford SA 5600

Key responsibilities will include:

Cooking and preparing various menus from Lunch to Evening dining;
Developing menus, calculating expenses for both food and labor and procuring necessary food supplies
Adhering to recipes and procedures;
Supervising the quality of dishes throughout every phase of preparation and presentation
Discussing formal preparation issues with Managers, Dieticians and Kitchen & Waiting staff;
Illustrating methods and offering guidance on cooking procedures
Selecting and training staff;
Maintaining restaurant plating and cooking standards; and

Required skills and attributes:

Minimum three years experience in a fast-paced kitchen, qualifications preferable
Modern, contemporary and innovative culinary skills
Knowledge of food and catering trends
Considers quality, technique, sanitation, food cost controls, and presentation critical to success
Delivers a high-quality product that not only meets but exceeds customer expectations
Adhere to work health and safety laws, food safety standards and allergen requirements
Monitor costs across portion control, waste minimization and stock management
Ensure a premium and consistent approach to all levels of food and service delivery
Able to work autonomously as required and remain calm under pressure to ensure professionalism is maintained
Ability to communicate effectively with a wide range of people(suppliers, customers, employees and management)
Have the ability to work under pressure and to tight deadlines in a calm and methodical manner
If you meet the above criteria and you're interested in contributing to an organisation that values the highest level of quality in everything it sets out to achieve, we want to hear from you!

Apply now for this exciting opportunity to be part of the team at the Eyre Hotel in Whyalla, part of South Australia's beautiful Eyre Peninsula!
Job Types: Full-time, Permanent
Salary: $73,150.00 - $80,000.00 per year + Superannuation

On behalf of our client, we are advertising.

The Hedland Hotel located on the foreshore of Port Hedland, with sweeping views of the Indian Ocean, Hedland Hotel has been the accommodation of choice for business travellers to Port Hedland. Our signature bar and Hedland Hotel Bistro is a social hub for guests and locals with friendly service making you feel right at home. An exciting opportunity is now available for a Chef De Partie at Hedland Hotel.

Tasks & Duties:
• Prepare and cook meals under the guidance of the Executive Chef or Sous Chef (as appropriate) to hotel standards
• Ensure completion of Food Safety Manual checklists as directed.
• Liaise with food outlet managers to streamline operations, maintain open communication and provide feedback.
• Use standard recipes, including photographic presentation, of all menu items in food outlets.
• Supervise and maintain quality control, including tasting and examining food, for outgoing meals and incoming produce according to specifications.
• Supervise shifts in the absence of the Sous Chef or Executive Chef
• Prepare market and grocery lists to assist in effective and timely production of food and smooth running of the kitchen.
• Actively pursue cost savings measures by minimizing wastage and recycling where possible.
• Induct, train and coach apprentices and new kitchen associates in Local Standard Operating Procedures and policies and procedures to ensure compliance to organizational standards and to optimize individual performance.
• Provide kitchen brigade with general performance feedback and work to resolve any associates grievances. Communicate significant issues to management.
• Conduct daily shift briefings and communicate any important changes or information. Ensure effective shift hand-overs.
• Ensure adherence to organizational standards of kitchen cleanliness and hygiene.

Skills and experience:
• Relevant commercial cookery qualifications.
• Previous experience in a similar role for at least 2 years.
• Experience with leading, managing and motivating junior staff members/apprentices.
• Display a passion for creating high standards of excellence in food preparation and presentation.
• Strong organizing skills with the ability to work under pressure.
• Computer literate (Microsoft Office suite).

Salary from $73,150 to $75,000 per annum.

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.

The Client

Seabreeze Cafe and Restaurant, located in the scenic coastal town of Whyalla, South Australia, is looking for talented and passionate chefs to become part of their dynamic team. With multiple positions available, this is an exciting opportunity for culinary professionals who are dedicated to delivering high-quality dishes and exceptional dining experiences.





The Role

The position is fulltime for an annual salary between $73,500 to $80,000 plus superannuation, depending on experience.





The Responsibilities

Designing and updating menus to incorporate seasonal ingredients, customer preferences, and current food trends.

Collaborate with the kitchen team to develop and execute exciting menus

Preparing, cooking, and presenting dishes according to the restaurant's standards, ensuring consistency in taste, appearance, and quality.

Ordering ingredients and supplies, managing stock levels, and controlling waste to ensure the kitchen operates efficiently.

Managing kitchen staff, assigning tasks, and ensuring they follow proper cooking techniques and hygiene standards.

Ensuring all dishes meet the restaurant's quality and safety standards, including taste, presentation, and portion sizes.

Maintaining a clean and safe kitchen environment, adhering to food safety regulations, and overseeing the proper storage of ingredients.

Managing food costs by minimizing waste, using ingredients efficiently, and negotiating with suppliers for the best prices.

Preparing dishes that accommodate customers' dietary needs or preferences, such as gluten-free or vegetarian options.



The Requirements:

Certificate IV in Commercial Cookery or similar

At least 2 years of relevant experience in a professional kitchen

At least 2 years experience in leading a commercial kitchen

At least 2 years of menu planning experience and recipe costing

Expertise in working with seafood, steaks, and other high-quality proteins

Proficiency in the sauté pan, grill & fryer section

Experience in high volume kitchens and functions

Excellent hygiene and food handling standards

Strong stock control and ordering capabilities

A creative mindset with an understanding of current industry trends

Impeccable attention to detail

Capable of working independently and collaboratively within a team.

Reliable, hardworking, with a positive and professional approach

Good English with strong communication and self-management skills

Location: Tom Price, WA 6751
Employment Type: Permanent Full-Time
Salary: AUD $74,000 – $80,000

Tom Price Hotel Motel is currently seeking full-time Chefs to join its kitchen team. The suitable candidates we are seeking must be motivated and experienced.

Major Responsibilities and Tasks:
• Prepare, cook and ensure all meals are served in a timely and economical manner
• Daily supervision of junior kitchen staff as directed by the Head Chef
• Assist to lead kitchen team when Head Chef is absent
• Offer suggestions and alterations to the menu
• Assist in menu planning, estimating food and labor costs, and ordering food supplies
• Provides guidance and training to junior kitchen staff to use methods/techniques required to execute our menu according to the prescribed high standard
• Discuss any food preparation issues with Head Chef
• Ensure stock is maintained, rotated correctly, and create intuitive menu items to help minimise stock wastage
• Ensure all our policies and procedures, health and hygiene requirements are adhered to
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
• Regularly report to Head Chef and Management
• Resolve conflicts and attends to complaints in professional manner

Relevant Qualifications and employment experience:
• The suitable candidates must have the equivalent of an Australian Certificate IV in Commercial Cookery or similar
• Have at least 2 years of employment experience working in a similar role in a commercial kitchen

Relevant Skills:
• Excellent communication skills
• Good organisation skills, strong ability to follow systems, reliable, punctual work under pressure
• Excellent supervisory skills
• Experience in managing staff
• Proven track record of being competent in the kitchen and in the Head Chef's absence
• A positive attitude and strong work ethics
• Ability to resolve conflict and problems in a constructive manner
• Be a reliable, hardworking, self-motivated, team player & be able to keep a cool head under pressure
• Attention to detail and ability to achieve highest standards of food quality

Oaks Port Douglas Resort are looking for an experienced and passionate Head Chef to oversee the kitchen operations at our Oak & Vine Restaurant on a full-time basis. This integral position will be responsible for all aspects of running the busy and high preforming kitchen, as well as leading and guiding kitchen staff. 

Key Responsibilities Include:

• Supervising kitchen team members, ensuring excellence and consistency in the product delivered to customers.
• Development of new menus and associated costing.
• Running stock control and managing all BOH food and wage costs.
• Enforcing daily and weekly systems and procedures to ensure a high level of presentation, hygiene, service, and product quality.
• Ensuring compliance with all health and safety regulations and food standards.
• Recruiting, inducting, training and rostering of BOH team members

Watergate Port Douglas is a restaurant and lounge bar located in the heart of Port Douglas.
Their kitchen team strive to offer healthy and tasty comfort food, with a modern twist, and a focus on local ingredients, whenever they are seasonally available. They have also introduced environmental practices to reduce our plastic use to the absolute minimum.

Watergate Port Douglas is now looking for an experienced Chef to join their team.

The right candidates will be responsible for:
Train new staff members on preparations, cooking procedures and plating;
Deal with suppliers for stock ordering and returns;
Create new menus with restaurant managers;
Supervise operations of the kitchen;
Cut, slice and prepare ingredients;
Cut, slice and prepare a variety of ingredients including vegetables and other ingredients;
Follows proper plate presentation and garnish set up for all dishes;
Prepare, cook and serve food in accordance with menus ensuring a high level of quality and presentation is achieved at all times according to agreed standards;
Coordinate planning, budgeting and purchasing for all the food operations;
Ensure proper hygienic storage methods are utilised to prevent food loss;

About you:
At least 2 years of experience as a Chef;
Strong knowledge of cooking techniques;
Strong organisational and interpersonal skills;
Ability to manage multiple orders;
Ability to work well under pressure;
Strong communication skills;

Job type: Permanent/full-time
Salary: $70,000 - $85,000