JOB DESCRIPTION:As a Cook, you will be responsible for preparing, cooking, and presenting a variety of meals in accordance with established recipes, food quality standards, and food safety requirements. This includes selecting and preparing ingredients, measuring and mixing ingredients, monitoring cooking processes, adjusting cooking methods and seasoning as required, and ensuring meals are prepared and presented to the required standard. You will also be responsible for maintaining kitchen cleanliness and hygiene, storing food appropriately, monitoring stock levels, and ensuring compliance with workplace health and food safety procedures. You will work collaboratively with other kitchen and service staff to ensure efficient food preparation and timely delivery of meals while maintaining consistent quality and customer satisfaction.LOCATION:96 Banna Ave, Griffith NSW 2680, AustraliaREPORTING TO:The position reports to the &nbsp;Head Chef or Operation Manager&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <h3>Benefits</h3>• &nbsp; &nbsp;Competitive salary based on experience, along with 12% superannuation.• &nbsp; &nbsp;Opportunities for career advancement and professional development.• &nbsp; &nbsp;Paid time off and holidays.• &nbsp; &nbsp;Flexible work schedule. <h3>Task & responsibilities</h3>• Prepare and cook a range of meals according to the menu, recipes, and required quality standards.• Check the quality and freshness of meat, vegetables, dairy products, and other food items before use.• Prepare ingredients by cleaning, cutting, chopping, slicing, marinating, and measuring them as required.• Operate and monitor kitchen equipment such as ovens, grills, fryers, stoves, and other cooking appliances.• Adjust cooking time, temperature, seasoning, and preparation methods to achieve the desired taste and presentation.• Ensure meals are served at the correct portion size and presented in an appropriate manner.• Prepare food according to customer requirements, including special dietary needs and food preferences where required.• Maintain proper food storage practices and ensure ingredients are labelled, covered, and stored at suitable temperatures.• Monitor food supplies and inform the relevant person when ingredients or kitchen supplies need to be reordered.• Maintain cleanliness of work areas, cooking equipment, utensils, benches, and other kitchen facilities.• Follow food safety, hygiene, workplace health and safety, and cleanliness procedures at all times.• Minimize food wastage by using ingredients efficiently and storing unused food appropriately.• Assist with planning daily food preparation based on expected customer demand and menu requirements.• Work closely with other kitchen and service staff to ensure meals are prepared and delivered on time.• Check prepared meals before service to ensure they meet the required taste, quality, temperature, and presentation standards.• Assist with receiving and checking food deliveries and ensure products are stored correctly after delivery.• Keep the kitchen organized and ensure cooking tools, ingredients, and supplies are readily available when required.• Clean and maintain cooking equipment regularly and report any damaged or faulty equipment to management.• Assist in introducing new menu items and provide input regarding ingredients, preparation methods, and portion requirements.• Responsible for planning daily food preparation, assisting with menu planning, estimating ingredient requirements, and minimizing food wastage &nbsp; &nbsp;&nbsp; <h3>Qualification & experience</h3><ul><li>Certificate III or Certificate IV in Commercial Cookery, Kitchen Operations, Hospitality, or a related culinary field, or an equivalent qualification.</li><li>Relevant experience working as a Cook in a restaurant, café, hotel, catering business, or similar commercial kitchen.</li><li>Practical knowledge of food preparation, cooking methods, menu items, portion control, food presentation, and general kitchen operations.</li><li>Good understanding of food safety, hygiene, temperature control, safe food handling, and workplace health and safety requirements.</li><li>Ability to safely operate commercial kitchen equipment, including ovens, grills, fryers, stoves, and other cooking appliances.</li><li>Good organisational and time-management skills, with the ability to prepare multiple dishes and meet service requirements during busy periods.</li><li>Ability to assess food quality and freshness, manage ingredients efficiently, minimize wastage, and maintain proper food storage.</li><li>Good communication and teamwork skills, with the ability to work effectively with kitchen and front-of-house staff.</li><li>Ability to follow recipes and menu instructions while maintaining consistent taste, quality, portion sizes, and presentation.</li><li>Ability to work independently and maintain a clean, safe, and well-organized kitchen.</li><li>Strong communication and interpersonal skills.</li><li>Ability and willingness to work evenings, weekends, and public holidays as required.</li><li>Ability to work effectively in a fast-paced commercial kitchen and manage multiple tasks during busy service periods.</li></ul>&nbsp;&nbsp;&nbsp;&nbsp;

Hospitality & Tourism

Annual

Skilled Cook needed to prepare quality meals, maintain kitchen standards, and support efficient daily operations.

Cook

Full time

We are seeking an enthusiastic and experienced Cook to join our kitchen team and help maintain our high standards of quality and consistency. <h3>Benefits</h3>&nbsp;<ol><li>Competitive Salary</li><li>Full-time position</li><li>Work-life balance</li><li>Supportive, team environment</li></ol> <h3>Task & responsibilities</h3>&nbsp;<ul><li>Prepare and cook a variety of authentic Italian dishes, including pasta, risotto, pizza, meat, seafood, salads, and desserts.</li><li>Prepare fresh ingredients, sauces, gravies, and various dishes in accordance with established recipes.</li><li>Ensure all meals are prepared and presented to a consistently high standard.</li><li>Operate commercial kitchen equipment safely and efficiently.</li><li>Maintain food quality by monitoring cooking times, temperatures, and presentation.</li><li>Assist with menu planning, daily specials, and recipe development.</li><li>Receive, inspect, and store food deliveries while maintaining appropriate stock rotation and inventory control.</li><li>Maintain a clean, organised, and hygienic kitchen in compliance with Australian food safety and workplace health and safety regulations.</li><li>Minimise food waste and ensure efficient use of kitchen supplies.</li><li>Work collaboratively with kitchen and front-of-house staff to ensure timely and efficient service.</li><li>Assist in training and supporting junior kitchen staff as required.</li><li>Follow all company policies and contribute to a positive and professional team environment.</li></ul> <h3>Qualification & experience</h3>&nbsp;<ul><li>Minimum one year experience as a Cook.</li><li>Certificate III in commercial cookery or Certificate IV in Kitchen Management.</li><li>Strong understanding of food safety, hygiene, and HACCP principles.</li><li>Ability to work efficiently in a fast-paced environment.</li><li>Excellent communication, teamwork, and time management skills.</li><li>Availability to work flexible hours, including evenings, weekends, and public holidays.</li></ul>

Join Harpley Pizza as a Cook in Werribee. Prepare authentic Italian cuisine, work in a supportive team, and build your career.

Cook – Harpley Pizza, Werribee. VIC-3030.

Position Description – ChefEmployer: Sardarvansh Pty Ltd t/as The Suburban Bar &amp; GrillLocation: Bertram, Western AustraliaDesignation: ChefSalary: $80,000+ SuperannuationEmployment Type: Full-TimeAbout the CompanyThe Suburban Bar &amp; Grill is a well-established hospitality venue located in Bertram, Western Australia. The venue offers a relaxed dining experience featuring premium grilled meats, burgers, pizzas, pasta, seafood, salads, classic pub favourites, desserts, kids' meals, and function catering. Known for its quality food, friendly service, and welcoming atmosphere, The Suburban Bar &amp; Grill caters to families, local residents, and private events while maintaining high standards of food quality and customer satisfaction. Working with The Suburban Bar &amp; Grill provides employees the opportunity to be part of a professional and fast-paced hospitality team committed to delivering outstanding dining experiences.Position SummaryThe Chef is responsible for planning, organising and directing the preparation and cooking of food while ensuring consistently high standards of quality, presentation and food safety. The role oversees daily kitchen operations, menu planning, stock control, staff supervision and compliance with food safety and workplace health and safety requirements to support efficient service across dine-in, takeaway and function operations.Key Responsibilities<ul><li>Plan and develop menus, daily specials and seasonal offerings in consultation with management, taking into consideration customer preferences, food trends, ingredient availability and business requirements.</li><li>Plan, organise and supervise the preparation and cooking of meals to ensure consistency in quality, taste, presentation and portion control across all menu items.</li><li>Prepare and cook a wide variety of meals including premium grilled meats, burgers, pizzas, pasta, seafood, salads, desserts and classic pub favourites in accordance with established recipes and quality standards.</li><li>Estimate food, ingredient and labour costs, assist in budget planning, and contribute to cost control initiatives while maintaining profitability and quality.</li><li>Monitor stock levels, order food supplies, inspect deliveries and ensure ingredients are stored, handled and rotated in accordance with food safety standards.</li><li>Inspect the quality and freshness of raw ingredients and finished dishes to ensure compliance with the venue's quality standards.</li><li>Supervise, coordinate and provide guidance to cooks and kitchen staff, allocating duties to ensure efficient kitchen operations during regular service, weekends and private functions.</li><li>Train and mentor kitchen staff in food preparation techniques, menu requirements, food safety procedures and safe work practices to maintain consistent operational standards.</li><li>Monitor food preparation processes and kitchen workflow to ensure meals are prepared and served efficiently within required service timeframes.</li><li>Ensure compliance with Australian food safety legislation, hygiene standards, workplace health and safety requirements, and maintain a clean, organised and sanitary kitchen environment.</li><li>Minimise food wastage through effective stock rotation, portion control and efficient use of ingredients while maintaining product quality.</li><li>Work collaboratively with management and front-of-house staff to coordinate service, accommodate customer requirements and maintain high levels of customer satisfaction.</li></ul> <h3>Benefits</h3>Benefits of Working at The Suburban Bar &amp; Grill<ul><li>Opportunity to work with a well-established hospitality venue in Western Australia.</li><li>Supportive and collaborative team environment.</li><li>Exposure to a diverse menu including premium grilled meats, burgers, pizzas, seafood, pasta and classic pub favourites.</li><li>Stable full-time employment with ongoing career development opportunities.</li><li>Opportunity to further develop leadership, menu planning and kitchen management skills.</li><li>Continuous training in food safety, commercial kitchen operations and hospitality best practices.</li><li>Inclusive workplace that values professionalism, teamwork and customer service excellence.</li></ul> <h3>Task & responsibilities</h3>Key Responsibilities<ul><li>Plan and develop menus, daily specials and seasonal offerings in consultation with management, taking into consideration customer preferences, food trends, ingredient availability and business requirements.</li><li>Plan, organise and supervise the preparation and cooking of meals to ensure consistency in quality, taste, presentation and portion control across all menu items.</li><li>Prepare and cook a wide variety of meals including premium grilled meats, burgers, pizzas, pasta, seafood, salads, desserts and classic pub favourites in accordance with established recipes and quality standards.</li><li>Estimate food, ingredient and labour costs, assist in budget planning, and contribute to cost control initiatives while maintaining profitability and quality.</li><li>Monitor stock levels, order food supplies, inspect deliveries and ensure ingredients are stored, handled and rotated in accordance with food safety standards.</li><li>Inspect the quality and freshness of raw ingredients and finished dishes to ensure compliance with the venue's quality standards.</li><li>Supervise, coordinate and provide guidance to cooks and kitchen staff, allocating duties to ensure efficient kitchen operations during regular service, weekends and private functions.</li><li>Train and mentor kitchen staff in food preparation techniques, menu requirements, food safety procedures and safe work practices to maintain consistent operational standards.</li><li>Monitor food preparation processes and kitchen workflow to ensure meals are prepared and served efficiently within required service timeframes.</li><li>Ensure compliance with Australian food safety legislation, hygiene standards, workplace health and safety requirements, and maintain a clean, organised and sanitary kitchen environment.</li><li>Minimise food wastage through effective stock rotation, portion control and efficient use of ingredients while maintaining product quality.</li><li>Work collaboratively with management and front-of-house staff to coordinate service, accommodate customer requirements and maintain high levels of customer satisfaction.</li></ul> <h3>Qualification & experience</h3>Skills &amp; Qualifications<ul><li>Certificate IV in Kitchen Management, Diploma of Hospitality Management, or Certificate III/IV in Commercial Cookery together with relevant industry experience.</li><li>Minimum one years of relevant full-time experience as a Chef in a restaurant, pub, bistro or similar commercial kitchen.</li><li>Strong knowledge of menu planning, food preparation techniques, commercial kitchen operations and food presentation.</li><li>Demonstrated ability to supervise kitchen staff, coordinate food preparation activities and maintain quality standards.</li><li>Sound understanding of food safety legislation, HACCP principles and workplace health and safety requirements.</li><li>Excellent organisational, leadership and time management skills.</li><li>Ability to work efficiently under pressure in a fast-paced hospitality environment.</li><li>Strong communication and teamwork skills.</li></ul>Flexibility to work evenings, weekends and public holidays.

Join our dynamic kitchen team at The Suburban Bar & Grill and build your culinary career in a fast-paced hospitality environment.

Chef

As a Chef at Afghan Kebab Campbellfield, you will be responsible for preparing authentic Afghan cuisine and executing a diverse menu of charcoal kebabs, rice dishes, and traditional meals. Your role will involve creating high-quality, flavourful dishes while ensuring consistency, presentation, and adherence to food safety standards.You will work collaboratively with a passionate kitchen team to deliver an exceptional dining experience for dine-in, takeaway, and delivery customers. The position also requires accommodating various dietary requirements and maintaining efficient kitchen operations in a fast-paced environment.This is an exciting opportunity to join a well-established Afghan restaurant known for its authentic flavours, generous portions, and commitment to customer satisfaction, while contributing to culinary excellence in a modern and welcoming kitchen environment. <h3>Benefits</h3><ul><li>Career growth opportunities</li><li>Competitive salary</li><li>Work-life balance</li></ul> <h3>Task & responsibilities</h3><ul><li>Prepare and cook authentic Afghan cuisine for dine-in, takeaway, and delivery customers.&nbsp;</li><li>Create and execute a diverse menu with a strong focus on traditional Afghan flavours, quality, and presentation.&nbsp;</li><li>Prepare and cook a variety of dishes including signature charcoal kebabs, Qabuli Palow, grilled meats, rice dishes, and family platters.&nbsp;</li><li>Ensure all food is prepared and presented in accordance with food safety, hygiene, and health regulations.&nbsp;</li><li>Monitor food quality, portion control, and consistency across all menu items.&nbsp;</li><li>Collaborate with the kitchen team to maintain a clean, organised, and efficient kitchen environment.&nbsp;</li><li>Cater to customer dietary requirements and preferences to ensure an enjoyable dining experience for all guests.&nbsp;</li><li>Assist in menu planning, recipe development, and seasonal specials featuring authentic Afghan cuisine.&nbsp;</li><li>Manage inventory, stock rotation, and ordering of kitchen supplies and ingredients.&nbsp;</li><li>Minimise food wastage and maintain cost-effective kitchen operations.&nbsp;</li><li>Operate charcoal grills and other commercial kitchen equipment safely and efficiently.&nbsp;</li><li>Train and support junior kitchen staff where required.</li></ul> <h3>Qualification & experience</h3>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Certificate IV or Diploma in Culinary Arts or a similar discipline.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; A minimum of 1 years’ experience in culinary management or kitchen operations.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Knowledge of menu development, food cost management, and general kitchen operations.

<h2>The Opportunity</h2>This position is responsible for planning, preparing and presenting authentic Indian cuisine while ensuring efficient kitchen operations, food quality, compliance with food safety regulations and effective supervision of kitchen staff. The successful candidate will play an important role in maintaining consistency, introducing seasonal menu ideas and supporting the continued growth of the restaurant.<h2>Key Responsibilities</h2><ul><li>Plan, prepare and cook a wide variety of authentic Indian dishes, including curries, tandoori specialties, biryanis, vegetarian dishes, breads and desserts.</li><li>Design and update menus by introducing seasonal dishes and recipes that enhance the restaurant's offerings.</li><li>Estimate food requirements and order fresh ingredients and kitchen supplies while maintaining cost-effective stock levels.</li><li>Monitor food quality, flavour, presentation and portion sizes to ensure consistency across all menu items.</li><li>Supervise daily kitchen operations to ensure meals are prepared efficiently and served within required timeframes.</li><li>Train, mentor and coordinate kitchen staff on food preparation techniques, presentation standards and safe work practices.</li><li>Ensure compliance with Food Standards Australia New Zealand (FSANZ), NSW food safety requirements and workplace health and safety regulations.</li><li>Inspect kitchen equipment, work areas and food storage facilities to maintain cleanliness, hygiene and operational efficiency.</li><li>Minimise food wastage through effective stock rotation, inventory control and ingredient management.</li><li>Work collaboratively with restaurant management to improve menu offerings, customer satisfaction and overall kitchen performance.</li></ul><h2>Essential Requirements</h2><ul><li>AQF Diploma or Advanced Diploma in Commercial Cookery, or equivalent qualification.</li><li>at least one year of relevant full-time experience as a Chef in a commercial kitchen.</li><li>Demonstrated experience preparing authentic Indian cuisine, including tandoor cooking and traditional curry preparation.</li><li>Strong knowledge of menu planning, food costing, stock control and kitchen management.</li><li>Sound understanding of food safety legislation, hygiene practices and workplace health and safety requirements.</li><li>Excellent organisational, communication and leadership skills.</li><li>Ability to work efficiently in a fast-paced restaurant environment, including evenings, weekends and public holidays.</li></ul><h2>What We Offer</h2><ul><li>Full-time permanent employment.</li><li>Competitive salary package plus superannuation.</li><li>Opportunity to work in a professional and supportive team.</li><li>Career development and long-term employment opportunities.</li><li>A modern kitchen equipped to prepare authentic Indian cuisine.</li><li>The opportunity to contribute to menu development and the ongoing success of The Saffron Table.</li></ul>If you are a dedicated Chef with a passion for authentic Indian cuisine and delivering exceptional dining experiences, we invite you to apply and become part of The Saffron Table's continued success.

Join The Saffron Table as a Chef! Create authentic Indian cuisine, grow your career in a supportive team, and enjoy a competitive salary and stability

Chef (Full-Time)

Red Rooster Gosnells&nbsp;is seeking an experienced and motivated Retail Manager to oversee the day to day operations of Red Rooster Gosnells and ensure the consistent delivery of quality food, efficient service and positive customer experiences.Red Rooster Gosnells operates in a fast paced quick service environment, providing customers with a range of roast and fried chicken meals, burgers, sides and other menu items through instore, takeaway, drive thru and delivery services.The successful candidate will be responsible for managing store operations, supervising staff, monitoring sales and stock levels, maintaining efficient business processes and ensuring Red Rooster service, operational and brand standards are consistently achieved. <h3>Benefits</h3>Salary: $80,000 to $90,000 per annum plus 12% superannuationHours: 38 hours per weekEmployment Type: Full time, PermanentLocation: 2184 Albany Highway, Gosnells WA 6110 <h3>Task & responsibilities</h3><ul><li>Manage and coordinate the daily operations of the store, ensuring efficient workflows, timely customer service and smooth operation across counter, takeaway, drive thru and delivery services.</li><li>Monitor stock levels, food products, packaging, beverages and other store supplies to ensure sufficient inventory is maintained while minimising wastage.</li><li>Manage ordering requirements and coordinate with suppliers to maintain appropriate stock levels and product availability.</li><li>Oversee purchasing activities and ensure products and supplies meet required quality, cost and operational standards.</li><li>Monitor sales performance, operating costs and store results to identify opportunities to improve profitability and operational efficiency.</li><li>Assist with budgeting, cash management, financial reporting and maintaining accurate records of sales, expenses, stock and other business transactions.</li><li>Develop and implement strategies to improve sales, customer satisfaction and overall store performance.</li><li>Monitor customer demand and sales trends to assist with stock planning, product availability and promotional activities.</li><li>Lead, train, supervise and support team members to ensure high standards of customer service, productivity and teamwork.</li><li>Participate in staff recruitment, induction, training and ongoing performance management.</li><li>Prepare staff rosters and manage workforce requirements to ensure appropriate staffing levels during peak and regular trading periods.</li><li>Establish and maintain customer service standards and ensure customers receive prompt, professional and friendly service.</li><li>Handle customer enquiries and complaints and take appropriate action to resolve service or operational issues.</li><li>Ensure employees comply with food safety, hygiene, workplace health and safety requirements, company policies and operational procedures.</li><li>Monitor food quality, presentation and service standards to ensure products consistently meet Red Rooster requirements.</li><li>Support promotional campaigns, new product launches and local marketing activities to increase customer engagement and sales.</li><li>Maintain the presentation, cleanliness and operational standards of the store, including customer areas, food preparation areas, equipment and storage facilities.</li><li>Monitor equipment and maintenance requirements and coordinate repairs or servicing where necessary.</li><li>Work closely with management, suppliers and team members to improve store performance and achieve operational and financial objectives.</li></ul>&nbsp; <h3>Qualification & experience</h3><ul><li>Tertiary qualification in Retail Management, Business Administration, or Hospitality Management.</li><li>Minimum of 1 year experience in a supervisory or management role within the food, hospitality or retail industry.</li></ul>

Retail Manager - Full Time

We are looking for an experienced and hands-on Chef who knows their way around a busy Nepalese kitchen. In this role, you’ll be doing more than just cooking—you’ll be helping prep ingredients, keeping things running smoothly on the line, maintaining our high kitchen hygiene standards, and supporting the team during our busiest rushes. If you take pride in every plate that leaves the pass and want to work in a place where your skills are truly valued, we’d love to hear from you. <h3>Benefits</h3>Great Working Environment: Join a friendly, welcoming team at a popular local spot where your hard work is noticed and appreciated. Stability &amp; Growth: Full-time hours in a steady, growing business with room to develop your leadership and kitchen management skills further. <h3>Task & responsibilities</h3>Food Prep &amp; Cooking: Prepare and season different meats, wash, peel, and chop veggies and fruits, and cook authentic Nepalese dishes according to our recipes.Plating &amp; Presentation: Make sure every meal item is plated and presented neatly, following chef instructions and keeping quality top-notch for our customers.Kitchen Hygiene &amp; Cleaning: Handle basic cleaning duties, keep your workstation properly sanitized, and follow all safe manual handling and OHS procedures.Equipment &amp; Safety: Make sure all kitchen equipment is in good working order. Quickly report any faults, unsafe conditions, or maintenance needs.Team Support &amp; Leadership: Help train, motivate, and guide kitchen staff. Communicate clearly with the team to keep the kitchen running smoothly, even during a heavy rush.Compliance: Follow all local council health regulations, food safety rules, and company policies, while treating every customer and colleague with respect and cultural sensitivity.<h3>&nbsp;</h3> <h3>Qualification & experience</h3>Associate degree, Advanced Diploma, or Diploma in a relevant hospitality field, alongside a Certificate III or IV in Commercial Cookery (or Certificate IV in Kitchen Management). At least 1 to 2 years of solid hands-on experience working as a Chef or in an equivalent role. Priority will be given to applicants who have previous work experience in busy Nepalese restaurants.Key Skills:Strong understanding of local council health and food safety requirements.Great organisational skills with an eye for detail and top-tier personal cleanliness.A natural team player who can communicate well, stay calm under pressure, and help guide staff when needed.<h3>&nbsp;</h3>

chef

Reporting to senior leadership, the Hospitality Manager will be responsible for the end-to-end management of venue operations; leading and developing the front-of-house team, maintaining the highest standards of guest experience, driving financial performance, and ensuring full compliance with all relevant legislative and operational requirements. This is a hands-on leadership role that requires a hospitality professional who leads from the floor, inspires their team, and takes genuine ownership of the venue's operational and commercial success. <h3>Benefits</h3><ul><li>Competitive salary of $75,000 – $95,000 per annum + Superannuation, commensurate with experience</li><li>Full-time, permanent employment across one of Melbourne's most recognised and respected hospitality groups</li><li>Dining discount across all Commune Group venues</li><li>Daily staff meals</li><li>Ongoing training, leadership coaching, and genuine career progression opportunities within a growing multi-venue group</li><li>A vibrant, fun, and supportive team culture with group events throughout the year</li><li>The opportunity to work within an iconic and award-recognised Melbourne hospitality portfolio</li></ul> <h3>Task & responsibilities</h3>Operations &amp; Team Leadership:<ul><li>Lead the F&amp;B team across all service periods, ensuring consistently excellent customer service and a guest-focused floor culture throughout the venue</li><li>Oversee venue setup and packdown, manage efficient rostering across all front-of-house positions, and maintain POS systems to ensure accurate and smooth daily operations</li><li>Manage equipment sourcing, maintenance requirements, and the implementation of operational systems and procedures to drive continuous improvement across the venue</li></ul>Events &amp; Functions:<ul><li>Collaborate with event teams and senior management to plan and execute profitable, well-organised private functions, group bookings, and special events across the venue</li><li>Build and maintain strong relationships with event organisers, contractors, and key clients to encourage repeat business and grow the venue's functions revenue stream</li><li>Identify and develop revenue growth opportunities, ensure all events are delivered to brand standard, and maintain consistency of presentation and service quality across every function</li></ul>Venue Management:<ul><li>Oversee daily venue operations including coordination of security, supplier deliveries, contractor access, and OH&amp;S requirements to ensure a safe, compliant, and efficiently run environment</li><li>Maintain full legal compliance across all venue activities including Responsible Service of Alcohol (RSA), Victorian liquor licensing obligations, food safety standards, and all relevant regulatory requirements</li><li>Drive customer satisfaction through active floor presence, prompt resolution of guest complaints, and a commitment to delivering an exceptional experience at every visit</li><li>Provide ongoing staff training, development, and performance coaching to maintain service standards and build team capability</li></ul>Finance &amp; Administration:<ul><li>Manage venue finances including monitoring income, controlling expenses, and tracking gross profit performance against targets, with regular reporting to senior management</li><li>Deliver accurate labour forecasts, manage staffing costs within approved budgets, and ensure all supplier agreements and purchasing arrangements are commercially sound and profitable</li></ul>Bar &amp; Kitchen Management:<ul><li>Lead and support bar and kitchen teams to ensure quality of product and service is maintained consistently across all service periods and to the standards expected across the Commune Group portfolio</li><li>Supervise bar and kitchen staffing levels, manage supplier relations and product ordering, and ensure all legal requirements including RSA compliance and liquor licensing obligations are met at all times</li></ul> <h3>Qualification & experience</h3><ul><li>Minimum 1–3 years of experience in a hospitality management or senior supervisory role, with demonstrated responsibility for leading front-of-house operations across a restaurant, bar, hotel, or events venue</li><li>Tertiary Qualification in Hospitality Management or a related field is required.</li><li>Proven ability to lead, develop, and manage a team of 10 or more hospitality staff across all front-of-house functions</li><li>Strong financial management skills including experience with budget control, labour forecasting, cost of goods management, and gross profit monitoring</li><li>Demonstrated expertise in venue compliance including RSA obligations, Victorian liquor licensing requirements, food safety standards, and OH&amp;S responsibilities</li><li>Experience in event planning, coordination, and execution — from intimate private functions through to large-scale venue events</li><li>Proficiency in POS system management and implementation, with strong general computer and operational systems literacy</li><li>Excellent customer service skills with a demonstrated track record of resolving guest complaints and delivering exceptional service outcomes</li><li>Strong cocktail and beverage knowledge with experience in bar management, staff training, and supplier relations</li><li>Outstanding communication, interpersonal, and organisational skills with the ability to lead a team effectively under pressure during high-volume service</li><li>Flexibility to work varying shifts including evenings, weekends, and public holidays as required by the venue</li></ul>

We are seeking an experienced and passionate Hospitality Manager to join our team on a full-time basis.

Hospitality Manager

This is an excellent opportunity for skilled Chefs who are passionate about food preparation, quality, presentation, and working in a busy professional kitchen environment.As a Chef, you will be responsible for planning and organising food preparation and cooking activities, maintaining consistency across dishes, managing kitchen workflow, and ensuring that food quality, hygiene, and presentation standards are maintained at all times.You will work closely with management, kitchen staff, and front-of-house staff to ensure smooth daily operations and timely delivery of meals to customers.<h2>&nbsp;</h2> <h3>Benefits</h3><ul><li>Competitive annual salary package of $75,000 – $85,000 plus superannuation.</li><li>Full-time, ongoing employment.</li><li>Opportunity to join an established and professional hospitality business.</li><li>Supportive and team-oriented working environment.</li><li>Opportunity to further develop your culinary and kitchen management skills.</li><li>Stable employment with opportunities for professional growth and increased responsibilities.</li><li>Exposure to a busy commercial kitchen environment where your skills and experience will be valued.</li></ul><h2>&nbsp;</h2> <h3>Task & responsibilities</h3><ul><li>Planning and developing menus in consultation with management, taking into consideration customer demand, ingredient availability, food costs, and operational requirements.</li><li>Estimating food, ingredient, and labour requirements to assist with effective kitchen planning and cost control.</li><li>Ordering and managing food supplies and ensuring appropriate stock levels are maintained for daily kitchen operations.</li><li>Planning, coordinating, and organising the preparation and cooking of food within the restaurant.</li><li>Preparing, cooking, seasoning, and presenting a variety of dishes in accordance with established recipes, portion requirements, and quality standards.</li><li>Monitoring the quality, taste, presentation, and consistency of dishes throughout all stages of preparation and service.</li><li>Inspecting ingredients and prepared food to ensure freshness, quality, and suitability before use or service.</li><li>Consulting with managers, kitchen staff, waiting staff, and other relevant personnel regarding food preparation, menu requirements, dietary requests, and service-related matters.</li><li>Demonstrating appropriate cooking methods, preparation techniques, and kitchen procedures to other kitchen team members.</li><li>Providing guidance to kitchen staff regarding cooking procedures, portion control, presentation standards, and efficient food preparation.</li><li>Ensuring food safety, kitchen hygiene, sanitation, and workplace cleanliness requirements are consistently followed.</li><li>Explaining and enforcing food hygiene, handling, storage, and kitchen safety procedures among kitchen staff.</li><li>Assisting with the selection, induction, training, and supervision of kitchen staff where required.</li><li>Monitoring kitchen workflow and coordinating preparation activities to ensure meals are produced efficiently during busy service periods.</li><li>Ensuring food is stored appropriately and undertaking freezing, preserving, and other food storage processes where required.</li><li>Minimising food wastage through effective portion control, stock rotation, storage practices, and production planning.</li><li>Maintaining a clean, organised, and safe kitchen environment in accordance with applicable food safety and workplace requirements.</li></ul> <h3>Qualification & experience</h3><ul><li>A relevant qualification in Commercial Cookery, Cookery, Hospitality, or a closely related field.</li><li>Approximately 1–3 years of relevant professional experience working as a Chef or in a comparable commercial kitchen role.</li><li>Strong practical knowledge of food preparation and cooking techniques.</li><li>Good understanding of food hygiene, food safety, storage, and kitchen sanitation requirements.</li><li>Ability to work efficiently in a fast-paced kitchen environment.</li></ul>

This is an excellent opportunity for skilled Chefs who are passionate about food preparation, qualityand working in a busy professional kitchen.

Multiple Full-Time Chefs Required

TW &amp; TH ENTERPRISES PTY. LTD. is seeking an experienced and motivated Store Manager to organise and control the daily operations of our retail outlet. In this full-time role, you will be responsible for leading a team, driving sales, managing budgets, maintaining customer service standards, and ensuring compliance with workplace health, safety, and food regulations. The successful candidate will have strong leadership skills, a commitment to operational excellence, and the ability to work in a fast-paced environment. <h3>Benefits</h3><ul><li>Competitive salary of $75,000 – $85,000 per annum plus superannuation.&nbsp;</li><li>Opportunities for career growth and professional development.&nbsp;</li><li>Staff discounts on food and beverages.&nbsp;</li><li>Paid annual leave and public holidays in line with Australian employment standards.&nbsp;</li><li>Supportive management and team culture.&nbsp;</li><li>Recognition and rewards for outstanding performance.&nbsp;</li><li>Immediate start available.</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan and coordinate daily store operations.&nbsp;</li><li>Manage staff recruitment, training, rostering, and performance.&nbsp;</li><li>Monitor and maintain stock levels, place orders, and ensure optimal inventory.&nbsp;</li><li>Implement and enforce marketing and purchasing policies and procedures.&nbsp;</li><li>Analyse sales figures and customer feedback to improve performance.&nbsp;</li><li>Maintain high standards of customer service and resolve complaints.&nbsp;</li><li>Manage prices, budgets, control costs, and meet sales targets.&nbsp;</li><li>Ensure compliance with relevant legislation and food safety standards.</li></ul> <h3>Qualification & experience</h3><ul><li>Diploma-level qualification in a related field (or equivalent).&nbsp;</li><li>Minimum of one year experience is required, and three years of full‑time experience in a similar managerial role in the retail or food industry is strongly preferred.</li><li>Strong leadership, organisational, and problem-solving skills.</li><li>Ability to perform under pressure in a fast-paced environment.&nbsp;</li><li>Excellent communication and interpersonal skills.</li></ul>

Lead a dynamic team in a fast-paced restaurant environment and grow your career with a competitive salary and immediate start.

Store Manager

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