POSITION DESCRIPTIONThe focus of the Group Manager &amp; Events Coordinator is to build on the substantial profile, existing revenue, and membership base of the organisation, to service the members while leading the strategic promotion, industry engagement, and operational delivery of initiatives that increase superyacht visitation and economic outcomes for the Great Barrier Reef region.The Group Manager &amp; Events Coordinator is responsible for delivery of the organisation’s events such as the annual Superyacht and Commercial conferences, boat show coordination and events. Regular overseas travel to events will be required.PURPOSE OF ROLEThe key purpose of this role is to support the Chief Executive Officer to ensure maximum support and retention of Great Barrier Reef members including commercial marine businesses. And ensure the success of all events in order to assist in developing effective and efficient promotion of AIMEX, ACMG and Superyacht Australia members.&nbsp;INDUSTRY KNOWLEDGERequired to have qualifications in event or project management. Required to quickly gain an understanding of the Marine and Superyacht Industries. Ability to quickly develop key stakeholder and member relationships essential.&nbsp;KEY POSITION ACCOUNTABILITIES&nbsp;<figure class="table" style="width:66.58%;"><table class="ck-table-resized"><colgroup><col style="width:25.32%;"><col style="width:74.68%;"></colgroup><tbody><tr><td style="border:1.0pt solid windowtext;height:27.05pt;padding:0cm 5.4pt;vertical-align:top;width:133.8pt;">Main Areas which the position is accountable</td><td style="border-bottom-style:solid;border-color:windowtext;border-left-style:none;border-right-style:solid;border-top-style:solid;border-width:1.0pt;height:27.05pt;padding:0cm 5.4pt;vertical-align:top;width:400.2pt;">Key Result Areas&nbsp;&nbsp;&nbsp;</td></tr><tr><td style="border-bottom-style:solid;border-color:windowtext;border-left-style:solid;border-right-style:solid;border-top-style:none;border-width:1.0pt;height:73.6pt;padding:0cm 5.4pt;vertical-align:top;width:133.8pt;">Planning</td><td style="border-bottom:1.0pt solid windowtext;border-left-style:none;border-right:1.0pt solid windowtext;border-top-style:none;height:73.6pt;padding:0cm 5.4pt;vertical-align:top;width:400.2pt;"><ul style="list-style-type:disc;"><li>Coordination of tasks to ensure conferences, boat shows and events are conducted professionally, on time and within budget</li><li>Development of key relationships with key stakeholders that will drive growth in the Great Barrier Reef Region</li><li>Development of revenue generating opportunities at events and activities</li><li>Development of budgets for each event to be approved by CEO</li></ul>&nbsp;</td></tr><tr><td style="border-bottom-style:solid;border-color:windowtext;border-left-style:solid;border-right-style:solid;border-top-style:none;border-width:1.0pt;height:84.5pt;padding:0cm 5.4pt;vertical-align:top;width:133.8pt;">Sales&nbsp;</td><td style="border-bottom:1.0pt solid windowtext;border-left-style:none;border-right:1.0pt solid windowtext;border-top-style:none;height:84.5pt;padding:0cm 5.4pt;vertical-align:top;width:400.2pt;"><ul style="list-style-type:disc;"><li>Meet allocated and agreed sales targets for boat shows, conferences and events</li><li>Drive membership within the Great Barrier Reef region with particular focus on ACMG and SYA membership, develop positive relationships with members and key stakeholders</li><li>Drive exhibition space sales for allocated boat shows where required</li></ul></td></tr><tr><td style="border-bottom-style:solid;border-color:windowtext;border-left-style:solid;border-right-style:solid;border-top-style:none;border-width:1.0pt;height:119.75pt;padding:0cm 5.4pt;vertical-align:top;width:133.8pt;">Marketing&nbsp;&nbsp;&nbsp;</td><td style="border-bottom:1.0pt solid windowtext;border-left-style:none;border-right:1.0pt solid windowtext;border-top-style:none;height:119.75pt;padding:0cm 5.4pt;vertical-align:top;width:400.2pt;"><ul style="list-style-type:disc;"><li>Efficient and effective communications with key stakeholders, members and government in order to achieve required outcomes&nbsp;</li><li>Proactive in identifying PR/Promotional opportunities</li><li>Proactive in identifying updates/information for the websites</li><li>Participate in the design, development and production of appropriate marketing material for all membership sectors/projects including; newsletters, invitations, websites and other publications as may be required to meet the organisations goals</li></ul>&nbsp;</td></tr><tr><td style="border-bottom-style:solid;border-color:windowtext;border-left-style:solid;border-right-style:solid;border-top-style:none;border-width:1.0pt;height:116.55pt;padding:0cm 5.4pt;vertical-align:top;width:133.8pt;">Project Management&nbsp;</td><td style="border-bottom:1.0pt solid windowtext;border-left-style:none;border-right:1.0pt solid windowtext;border-top-style:none;height:116.55pt;padding:0cm 5.4pt;vertical-align:top;width:400.2pt;"><ul style="list-style-type:disc;"><li>Administration of allocated boat shows and events</li><li>Attendance at conferences and boat shows as required, likely to include but not limited to Monaco, Palm Beach, Amsterdam, Tahiti, Fiji, Thailand, Sydney and Sanctuary Cove</li><li>Drafting of Post Activity Reports for events conducted/attended</li><li>Lead the coordination of the ASMEX conference and Awards Gala dinner</li><li>Lead the coordination of the Commercial Marine conference</li><li>Lead the coordination of the Dockside Cairns event annually</li><li>Lead monthly Nautical Nights and quarterly Sundowner networking events in Cairns</li><li>Coordinate events as directed by CEO</li><li>Support the CEO in the preparation of budgets for each project</li></ul>&nbsp;</td></tr><tr><td style="border-bottom-style:solid;border-color:windowtext;border-left-style:solid;border-right-style:solid;border-top-style:none;border-width:1.0pt;height:77.8pt;padding:0cm 5.4pt;vertical-align:top;width:133.8pt;">Membership Administration&nbsp;&nbsp;&nbsp;</td><td style="border-bottom:1.0pt solid windowtext;border-left-style:none;border-right:1.0pt solid windowtext;border-top-style:none;height:77.8pt;padding:0cm 5.4pt;vertical-align:top;width:400.2pt;"><ul style="list-style-type:disc;"><li>Development of positive relationships with all members and strive to have a reasonable understanding of their business with a particular focus on GBR region members</li><li>Follow up payments that are related to GBR Region and event projects</li><li>Maintain all membership collateral so that it is up to date, relevant and comprehensive</li></ul>&nbsp;</td></tr><tr><td style="border-bottom-style:solid;border-color:windowtext;border-left-style:solid;border-right-style:solid;border-top-style:none;border-width:1.0pt;height:3.5pt;padding:0cm 5.4pt;vertical-align:top;width:133.8pt;">General Administration&nbsp;&nbsp;</td><td style="border-bottom:1.0pt solid windowtext;border-left-style:none;border-right:1.0pt solid windowtext;border-top-style:none;height:3.5pt;padding:0cm 5.4pt;vertical-align:top;width:400.2pt;"><ul style="list-style-type:disc;"><li>Attendance at meetings and minute taking as requested&nbsp;</li><li>Ensuring that all work is filed within appropriate files in the organisation filing system</li><li>Actioning any other admin matters as directed by CEO</li></ul>&nbsp;</td></tr></tbody></table></figure>

Hospitality & Tourism

Annual

Do you have experiences in Tourism, Superyacht or Commercial Marine Industries?

Do you have the ability to spend weeks away from home for work commitments?

Manage events and activities for AIMEX, Superyacht Australia and ACMG, build relationships, and drive marketing strategies for the Great Barrier Reef

Superyacht Group Great Barrier Reef Manager and Events Coordinator

Full time

We are seeking a Sous Chef who can join our team as soon as possible. <h3>Benefits</h3><ul><li style="text-align:justify;">Competitive salary</li><li style="text-align:justify;">Opportunity to work in a well-established and growing hospitality business</li><li style="text-align:justify;">Career progression opportunities</li></ul> <h3>Task & responsibilities</h3><ul><li style="text-align:justify;">Prepare and cook dishes in accordance with dietary requirements and restaurant standards.</li><li style="text-align:justify;">Portion food, plate dishes, and garnish with sauces and accompaniments.</li><li style="text-align:justify;">Season food to the restaurant’s specifications.</li><li style="text-align:justify;">Ensure menu items are always available and efficiently prepare or source replacements when necessary.</li><li style="text-align:justify;">Monitor daily prep and special orders in the menu.</li><li style="text-align:justify;">Oversees and provides training to Chefs, Cooks and Kitchenhands in food preparation, culinary techniques, and food safety practices.</li><li style="text-align:justify;">Lead the services when required and resolve any service issues.&nbsp;</li><li style="text-align:justify;">Maintain inventory records and manage stock levels.</li><li style="text-align:justify;">Liaises with front-of-house staff to ensure smooth and efficient food service.</li><li style="text-align:justify;">Ensure proper food storage and adhere to correct procedures for stock rotation.</li><li style="text-align:justify;">Contribute to the development of new menu items.</li></ul> <h3>Qualification & experience</h3><ul><li style="text-align:justify;">Completed trade qualification such as Diploma of Hospitality Management or Culinary Arts</li><li style="text-align:justify;">A minimum of two years of work experience for the position</li><li style="text-align:justify;">Ability to manage food budgets and cost controls</li><li style="text-align:justify;">Experience in a high-volume commercial kitchen</li><li style="text-align:justify;">Ability to perform in a fast-paced, high-pressure environment</li><li style="text-align:justify;">Strong organisational and time management skills</li><li style="text-align:justify;">A positive attitude and a strong ability to teach and mentor others</li><li style="text-align:justify;">Knowledgeable in Kitchen and Food Safety</li><li style="text-align:justify;">Strong attention to detail and a solid work ethic</li></ul>

We are seeking a Sous Chef who can join our team as soon as possible.

Sous Chef

Seven Spices Modern Indian Restaurant is seeking a skilled and passionate Chef/Cook to join our team. The role involves preparing high-quality modern Indian cuisine while maintaining consistency, efficiency, and excellent food safety standards in a fast-paced kitchen environment. <h3>Benefits</h3>Salary range: $75,000 - $85,000 per Annum + Superannuation. <h3>Task & responsibilities</h3>Chef Responsibilities:<ul><li>Plan, prepare, and cook dishes for restaurant or catering services.</li><li>Design menus, manage food inventory, and control costs.</li><li>Ensure strict adherence to food quality, hygiene, and safety standards.</li><li>Lead and supervise kitchen staff, providing training and demonstrating cooking techniques.</li><li>Thrive in fast-paced settings while delivering outstanding dining experiences.</li><li>Create new recipes and maintain smooth kitchen operations.</li></ul>Cook Responsibilities:<ul style="list-style-type:disc;"><li>Assist with daily food preparation and cooking under the direction of the Head Chef or Sous Chef.</li><li>Prepare and cook menu items for restaurant, café, or catering operations.</li><li>Maintain efficiency and consistency while working in fast-paced kitchen environments.</li><li>Ensure compliance with food quality standards, hygiene, and Australian food safety regulations.</li><li>Support smooth kitchen operations, including cleaning, food storage, and basic stock rotation.</li></ul> <h3>Qualification & experience</h3><ul><li>Completion of a 2-year Diploma of Hospitality Management (or equivalent qualification) is required.</li><li>Minimum 1 to 3 years of full time work experience as a Chef/Cook.</li><li>Excellent time management abilities.&nbsp;</li><li>Excellent communication skills.&nbsp;</li><li>Proven management skills.</li></ul>

Do you have 1 to 3 years of full time work experience as a Cook/Chef?

Join our team as a Chef/Cook to deliver high-quality cuisine, strengthen your professional skills, and build a stable, rewarding career in hospitality

Chef/Cook

The Warrnambool Hotel is renowned for delivering high quality dining experiences. We pride ourselves in delivering quality well-presented dishes every time.Our team of professionals are dedicated to culinary excellence, creating an atmosphere that celebrates great food and service. Join us and become a valued member of a passionate team.The ideal candidate will be expected to perform the following duties that include but are not limited to:<ul style="list-style-type:disc;"><li style="text-align:justify;">Preparing and cooking a variety of dishes while adapting to customer preferences and special dietary requirements.</li><li style="text-align:justify;">Managing the optimal functioning of ovens, grills, and other kitchen equipment to regulate cooking temperatures efficiently.</li><li style="text-align:justify;">Overseeing daily kitchen operations, including inventory management, food safety, and maintaining cleanliness standards.</li><li style="text-align:justify;">Inspecting ingredients and food products to ensure high quality and consistency in every dish.</li><li style="text-align:justify;">Skillfully seasoning dishes during the cooking process to enhance flavor and presentation.</li><li style="text-align:justify;">Handling portion control and presentation by plating food and adding final touches like sauces and garnishes.</li><li style="text-align:justify;">Properly storing ingredients and prepared food in temperature-controlled environments to maintain freshness and safety.</li><li style="text-align:justify;">Contributing to menu planning and estimating food supply needs to ensure efficient stock management.</li><li style="text-align:justify;">Training and mentoring kitchen staff and apprentices to improve kitchen performance.</li><li style="text-align:justify;">Managing staffing and kitchen efficiency during peak hours, including nights, weekends, and holidays.</li></ul>Experience &amp; QualificationA minimum of 1 year of experience in a similar role and a formal qualification within the industry are required for the position&nbsp;Email your resume.

The Warrnambool Hotel Pty Ltd is looking for a Cook with passion for the hospitality industry in a fast-paced environment.

Cook Required

Key Responsibilities&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<ul style="list-style-type:disc;"><li style="text-align:justify;">Engage in supervision of kitchen operations to ensure health and safety regulations are adhered to.</li><li style="text-align:justify;">Estimate the food and beverage price and confirm that it is reasonable and does not exceed the budget ceiling.</li><li style="text-align:justify;">Perform other tasks such as identifying hazards or unsafe conditions and solving issues accordingly.</li><li style="text-align:justify;">Organizing functions and bulk catering by making necessary arrangements.</li><li style="text-align:justify;">Scheduling staff work hours and ensuring staff are present during the peak hours.&nbsp;</li><li style="text-align:justify;">Coordinating to arrange the purchase of supplies in accordance with the restaurant’s budgets.</li><li style="text-align:justify;">Assist in preparing records of daily, weekly and monthly transactions.&nbsp;&nbsp;</li><li style="text-align:justify;">Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas and ensure the restaurant complies with cleanliness standards.</li><li style="text-align:justify;">Maintain records of stock levels and create and implement stock control procedures.</li><li style="text-align:justify;">Book reservations, greet guests, take orders and arrange payment.</li><li style="text-align:justify;">Plan and regularly review the restaurant’s menu in consultation with the chef ensuring that the menu is competitive and attractive.</li><li style="text-align:justify;">Actively involved in hiring, training and on-going supervision of restaurant personnel.&nbsp;</li></ul>Providing excellent customer service by incorporating clients’ queries &nbsp;and feedbacks for improving the service.Skills and Experience required:&nbsp;<ul style="list-style-type:disc;"><li>Diploma Level Qualification is required.</li><li>Must have 3 years of relevant experience.</li><li>Friendly, positive &amp; approachable attitude</li><li>Well presented &amp; motivated</li><li>Able to work unsupervised under pressure.</li></ul>

Working at Leela ( Morden Indian) Restaurant in Noosa Junction offers a rewarding and enjoyable work environment.

Restaurant Manager

As an Omakase cook or chef, you are required to create our daily menu with the head chef based on the fresh and seasonal ingredients available.&nbsp; <h3>Benefits</h3>Superannuation. <h3>Task & responsibilities</h3>Job duties include:<ul><li>effectively managing all aspects of kitchen operations</li><li>planning and creating menus</li><li>developing new dishes and improving existing recipes</li><li>determining food quantities and costs, and ordering food and kitchen supplies</li><li>monitoring food quality and presentation of dishes at all stages</li><li>discussing food preparation issues with managers, kitchen and waiting staff</li><li>managing and training kitchen staff in food preparation, cooking techniques and food safety</li><li>preparing and cooking food</li><li>ensuring compliance with health and safety regulations</li></ul> <h3>Qualification & experience</h3><ul><li>A relevant qualification in hospitality management or culinary art.</li><li>At least 1 year relevant experience in Japanese fine dining or Omakase dining.</li><li>Experienced in menu creation and planning.</li><li>A good team player with effective communication skills.</li><li>Good knowledge and compliance records of health and safety regulations in a commercial kitchen.</li></ul>

Are you an Australian citizen or permanent resident?

Mu offers Japanese Omakase dining. Join our team if you are creative and with good culinary skills.

Cook or Chef

Job Title: Cook&nbsp;Company: Eighty AteLocation: 88 West Street, Crows Nest NSW 2065Salary: 80,000 to 85,000 per annum plus superannuationWork Type: Full Time (38 hours per week)Industry: Hospitality &amp; Tourism&nbsp;About Us&nbsp;Eighty Ate is a well-established café and restaurant located in Crows Nest, NSW operating 7 days a week. We are known for our high-volume breakfast and lunch service, quality ingredients, and consistently high food standards. We are seeking a skilled and reliable Cook to join our kitchen team on a full-time basis.&nbsp;Position Overview&nbsp;The Cook will be responsible for preparing and cooking menu items to established standards, ensuring food quality, consistency, and compliance with food safety regulations. The role requires working across multiple kitchen sections in a fast-paced environment.&nbsp; <h3>Benefits</h3> <h3>Task & responsibilities</h3>Key Duties &amp; Responsibilities&nbsp;• Preparing, seasoning, and cooking a wide variety of dishes according to standard recipes, ensuring consistent quality and presentation.&nbsp;• Operating across multiple kitchen sections including pan, fryer, grill, and breakfast line, functioning as an adaptable all-rounder during busy service periods.&nbsp;• Preparing large-batch items such as shakshuka and bravas sauce, ensuring flavour consistency under high-demand conditions.&nbsp;• Preparing burgers, sandwiches, wraps, salads, corn fritters, and other menu items in line with restaurant standards.&nbsp;• Ensuring proper safe food handling, temperature control, and adherence to HACCP and food safety regulations, including stock rotation, monitoring food freshness, and maintaining accurate storage procedures.&nbsp;• Accepting and inspecting deliveries, verifying stock quality, and organising storage to maintain freshness and safety.&nbsp;• Maintaining a clean, organised, and hygienic kitchen environment in accordance with workplace health and safety standards.&nbsp;• Demonstrating strong knife skills with speed, precision, and safe handling practices.&nbsp;• Coordinating with other kitchen staff during service to ensure efficient workflow and timely meal preparation.&nbsp;• Assisting with ordering and managing kitchen stock and ingredients from various suppliers to ensure availability and minimise waste.&nbsp;• Training and mentoring junior staff to uphold kitchen standards and improve overall team performance.&nbsp; <h3>Qualification & experience</h3>Skills &amp; Experience&nbsp;• Relevant qualification (Cert III in Commercial Cookery or equivalent)• Minimum 2 years’ relevant work experience• Strong understanding of food safety and HACCP requirements• Ability to work efficiently under pressure in a high-volume kitchen• 3 years of work experience may substitute for formal qualifications&nbsp;

The Cook will be responsible for preparing and cooking menu items to established standards, ensuring food quality, consistency.

Cook

Qualifications &amp; Required Experience&nbsp;We are seeking applicants who meet the following requirements/qualifications from working within the McDonald’s system:&nbsp;1: Have Worked as a&nbsp;Crew Member. Future Department Managers need to have worked as a crew person. As a minimum, crew must be proficient on all stations before they can be trained as a Crew Coach or Shift Manager (6-12 months).&nbsp;&nbsp;2: Complete the Crew Coach Development Program.Key requirements:&nbsp;<ul style="list-style-type:disc;"><li>Have completed the Crew Coach Development Program e-Learning.</li><li>Be trained and verified on all crew stations.&nbsp;</li><li>Have practiced training new crew alongside an experienced crew coach.&nbsp;</li><li>Understand and abide by McDonalds policies: Respectful Workplace Policy, McDonald’s Australia Work Health and Safety Policy, The McDonald’s Australia Drug and Alcohol Policy, Social Media Policy, Responsible Student Policy, Personal Relationships Policy.</li><li>Be sighed off by a Department Manager who is responsible for ensuring the new Crew Coach is fully able to fill their new role.&nbsp;</li></ul>&nbsp;3: Complete&nbsp;Shift Manager Training&nbsp;Key requirements:&nbsp;<ul style="list-style-type:disc;"><li>Have completed MDP1 Manager training program (note that this includes training on all restaurant systems).&nbsp;</li><li>Be verified to complete the Food Safety Daily Checklist by the Restaurant Manager.&nbsp;</li><li>Have attended first aid training (HLTAID011 Provide First Aid, HLTAID010 Provide basic emergency life support,&nbsp;and HLTAID009 Provide cardiopulmonary resuscitation).</li><li>Have attended fire training (Work Health &amp; Safety legislative requirement in accordance with Australian Standards AS3745 and AS1851)</li><li>Have completed all e-learning associated with the Leadership Transitions Program and attend the Leadership Transitions course at the Charlie Bell School of Management.&nbsp;</li><li>Be verified to run shifts by a Restaurant Manager.&nbsp;</li></ul>Note: as a minimum, Shift Managers need to be able to run shifts to a high standard before being promoted to Department Manager (3-9 months).&nbsp;&nbsp;4: Complete Department Manager Training&nbsp;Key requirements:&nbsp;<ul style="list-style-type:disc;"><li>Have attended the Advancing Your Leadership at the Charlie Bell School of Management.</li><li>Have attended the Developing the Leader in Me course at the Charlie Bell School of Management.</li><li>Complete at least one of the following courses:<ul style="list-style-type:circle;"><li>Have attended the Customer Experience course at the Charlie Bell School of Management.</li><li>Have attended the Product Quality course at the Charlie Bell School of Management.</li><li>Have attended the People Performance course at the Charlie Bell School of Management.</li></ul></li><li>A Restaurant Manager must verify that a new Department Manager has been fully trained for all responsibilities they will be undertaking (see below for details on these)</li></ul>General ResponsibilitiesWe are looking for people who are able to fill the following roles within our team:&nbsp;Product Quality Control. Department managers monitor restaurant procedures to ensure our customers are receiving quality product. They coach the rest of the team to correct any issues discovered.&nbsp;Engaging with Customers.&nbsp;Department Managers actively seek customer feedback to ensure an exceptional customer experience is achieved, driving repeat business. Also, they execute marketing plans to&nbsp;maximise sales and ensure that the plan is communicated to all crew on shift.Maintain Restaurant Cleanliness. Department managers monitor and react to the general cleanliness of the restaurant and are responsible for directing crew to rectify issues.&nbsp;Maintaining General Safety and Security.&nbsp;Safety is the first priority for all Department Managers; they are responsible for ensuring that the restaurant is a safe and secure space. Also, they are responsible for ensuring all workplace safety laws and regulations are followed. &nbsp;Safety Reporting. Department Managers complete incident reports and hazard logs to ensure that we have an official, actionable record of safety issues within our stores.&nbsp;Food Safety. Department Managers are responsible for ensuring excellent food safety throughout the business, by complying with McDonald's and government food safety standards.First Aid and Fire Training. All Department Managers are qualified to provide first aid (they carry the following qualifications: HLTAID011 Provide First Aid, HLTAID010 Provide basic emergency life support, and HLTAID009 Provide cardiopulmonary resuscitation). They also are trained to respond to fires (i.e. Work Health &amp; Safety legislative requirement in accordance with Australian Standards AS3745 and AS1851) and in the event of a fire or similar event, they are responsible for ensuring that customers and employees evacuate safely.&nbsp;Manage and Maintain Profit. Department Managers are responsible for reviewing and monitoring guest counts and sales to ensure they are aligned to the business’ goals. They personally accept accountability for the results of the business, in the pursuit of sustained profitable growth.Cash Control. Department Managers are accountable for cash control, ensuring that cash is managed in accordance with McDonald's Policies and Procedures. They investigate issues with missing/excess cash and report problems that require further scrutiny.&nbsp;Equipment Maintenance and Troubleshooting. Department Managers are responsible for planned and daily maintenance of equipment to ensure cleanliness and working order. They are also responsible for troubleshooting broken equipment and scheduling technician visits as needed.&nbsp;Ensure Policies are Adhered To. Department Managers role model, enforce and educate crew on relevant McDonald's Policies, such as Respectful Workplace Policy, McDonald’s Australia Work Health and Safety Policy, The McDonald’s Australia Drug and Alcohol Policy, Social Media Policy, Responsible Student Policy, Personal Relationships Policy.Coaching and Developing Crew. Department managers aid our Crew Coach Team with the training of crew and upskilling of existing crew by providing on-shift coaching and feedback. They also provide feedback to the Restaurant Manager and Department Managers to support the completion of crew performance reviews.Analysing Data. Department Mangers review service metrics (e.g. service time, total sales, guest counts, sales growth) and communicate department goals and objectives to the wider management team.Managing Communications. Department Managers cascade essential communications to employees through the use of in notice boards, in-person communication, digital messages, and meetings. Additionally, they communicate with, and give feedback to, Shift Managers, Crew Coaches and Crew to identify opportunities, solve problems within the business and gather information.&nbsp;Ensuring Labor Law Compliance. Department Managers ensure the business is in compliance with all relevant labour laws and regulations.&nbsp;&nbsp;Creating a Positive Working Environment. Department Managers are responsible for being the “first point of contact” for crew who wish to bring issues, feedback and concerns to business’ leadership, and are responsible for upholding our “Open Door Policy” which allows for easy and honest communication between employees and the business’ leadership. Additionally, Department Managers are responsible for managing crew reward programs and other measures to celebrate success. These measures naturally have the additional impact of reducing crew turnover and minimise the costs associated with hiring and training new crew.&nbsp;&nbsp;Department Specific Responsibilities&nbsp;Additionally, each Department Managers has specific responsibilities. We are looking for applicants who can fulfill some or all of the following roles:&nbsp;&nbsp;Weekly Roster. Department Managers are responsible for creating our weekly crew rosters (i.e. determining when we need to schedule labour hours and allocating shifts to crew). They do based on projected sales and guest counts to ensure that we can run a profitable business, not overspending on labour, while providing enough labour hours to ensure that our teams are not overworked. Also, Department Managers are responsible for ensuring crew are rostered within their availabilities and for ensuring the roster conforms to all relevant labour laws and regulations.&nbsp;&nbsp;Creating Sales Projections. Department Managers create sales and guest count projections based on the business’s past performance and upcoming events. This allows us to accurately calculate stock orders and labour required for to maintain profitability and growth.&nbsp;Leading the Crew Coach Team. Department Managers are first point of contact for our Crew Coaches, who are responsible for training new crew and upskilling existing crew. The Department Managers run meetings, set priorities, and follow up to make sure goals are met.&nbsp;Developing New Crew Coaches. Department Managers support new Crew Coaches through the completion of the Crew Coach Development Program (this program provides future Crew Coaches with the training required for their new role).&nbsp;Scheduling Training. Department Managers are responsible for scheduling training shifts and following up with Crew and Crew Coaches to confirm training is completed.&nbsp;Tracking Training. Department Managers are responsible for tracking training (i.e. making sure all crew are “verified” to work at the station on which they are rostered). This also ensures we are meeting our legal duty of care to provide proper training to all employees.Hiring New Crew. Department Managers screen applications, conduct interviews and on-board new crew. As part of this, they make sure that all legal requirements are met during the hiring process. Also, Department managers are responsible for creating and maintaining hiring plans in line with current business needs and projected growth.&nbsp;Leading the Maintenance Team. Department Managers follow up on the maintenance of the restaurant building, plant and equipment, troubleshooting and calibrating when necessary. Furthermore, they are responsible for scheduling planned maintenance and following up on their team to ensure this happens. As part of this, they are also responsible for tracking the completion of planned maintenance and for ensuring that maintenance crew are&nbsp;adequately&nbsp;trained.&nbsp;Completing Stock Counts. Department Managers complete stock counts to update our inventory records and make sure they are accurate. These stocktakes are therefore an essential first step in ordering and stock control (see below).Ordering Stock. Department managers are responsible for ensuring the restaurant is stocked with sufficient product. They organise deliveries and communicate with out supplies to ensure we have adequate stock to trade. In doing this, they rely on data from stocktakes, sales projections and usage data generated by our register system.&nbsp;Stock Control. Utilising data from our stocktakes and register system, Department Managers generate and analyse reports to investigate excessive waste, overused product, and potential incidences of theft. They then use this data to create and execute action plans to minimise these types of lost profit.&nbsp;&nbsp;&nbsp;

McDonalds Licensee Organisation Seeking Department Managers

McDonalds Department Managers

The successful applicant will be responsible for preparing, cooking and presenting high-quality meals in line with our menu, customer expectations and food safety standards.&nbsp;&nbsp; <h3>Benefits</h3> <h3>Task & responsibilities</h3>Key Duties and ResponsibilitiesThe successful applicant will be required to:<ol style="list-style-type:lower-alpha;"><li>Prepare, cook and present modern Indian and fusion dishes in line with Gunpowder Social’s menu, recipes and presentation standards.</li><li>Prepare curry bases, sauces, marinades and spice blends for dishes.</li><li>Cook and finish grilled, tandoor-style and wok-based menu items.</li><li>Prepare vegetarian and fusion menu items, including chaat-style dishes, paneer dishes, spiced vegetable fillings, and other shared plates.</li><li>Monitor flavour, texture, portion size and plating to ensure meals are served consistently during lunch, dinner and busy weekend services.</li><li>Assist with menu planning, seasonal specials, and function menus in consultation with the restaurant manager and senior kitchen staff.</li><li>Estimate ingredient quantities and assist with costing menu items, taking into account food usage, wastage, labour and portion control.</li><li>Order, receive and check fresh produce, meat, seafood, dairy, dry spices, herbs and other kitchen supplies to ensure quality and freshness.</li><li>Store ingredients correctly, including chilled, frozen and dry goods, and ensure stock is rotated using safe food handling and FIFO procedures.</li><li>Prepare food for private events, group bookings and catering arrangements, including set menus, buffet options and special occasion meals.</li><li>Maintain kitchen cleanliness, equipment safety and hygiene standards in accordance with food safety and occupational health and safety requirements.</li><li>Inspect kitchen equipment, food preparation areas and storage areas to ensure they remain clean, safe and suitable for daily food service.</li><li>Coordinate with other kitchen staff to ensure entrées, mains, sides and function meals are prepared efficiently and served on time.</li><li>Guide junior kitchen staff in preparation methods, cooking techniques, safe food handling, cleaning procedures and correct use of kitchen equipment.</li><li>Check the quality of raw ingredients and finished dishes before service to ensure they meet the restaurant’s flavour, freshness and presentation standards.</li></ol> <h3>Qualification & experience</h3>Skills and Experience RequiredThe successful applicant must have:<ul><li>Certificate IV in Kitchen Management and Diploma of Hospitality Management or higher, or an equivalent qualification.</li><li>At least 1.5 years of experience working as a Chef in a commercial kitchen environment.</li><li>At least 1.5 years of experience in commercial cooking, with a focus on Indian cuisine.</li><li>Ability to adapt traditional Indian cuisine and develop fusion-style recipes by incorporating Western cooking techniques, flavours and presentation styles.</li><li>Strong knowledge of Indian cuisine, including spices, curries, grilling, food preparation and general kitchen operations.</li><li>Ability to work efficiently under pressure in a busy restaurant environment.</li><li>Sound understanding of food safety, hygiene, and workplace health and safety requirements.</li><li>Ability to work effectively as part of a team and communicate clearly with kitchen and front-of-house staff.</li><li>Strong attention to detail in relation to food quality, flavour, presentation and portion control.</li></ul>

We are currently seeking a skilled and reliable Chef to join our kitchen team on a full-time basis.

Chef

Masala Soiree, operated by SD Masala Soiree Pty Ltd and located in Royston Park, is a well-established fine dining Indian restaurant celebrated for its sophisticated atmosphere and authentic Indian flavours. The restaurant offers an extensive menu featuring a variety of traditional and contemporary Indian dishes, providing customers with a memorable culinary experience. As part of its continued growth, the restaurant is seeking an experienced Cook who is passionate about delivering high-quality cuisine, maintaining excellent food standards, and contributing positively to the kitchen team. <h3>Benefits</h3>Salary AUD 77000 &nbsp;to AUD 80000 Per annum&nbsp; <h3>Task & responsibilities</h3>1. Inspect ingredients and organise necessary equipment, ensuring freshness, quality and efficient, timely food preparation.2. Monitor and regulate the temperatures of grills, ovens, and other kitchen equipment.3. Prepare and cook Indian cuisine dishes, including full ingredient preparation, in accordance with established recipes and presentation standards.4. Season dishes appropriately during cooking to achieve consistent, well-balanced flavour.5. Accurately portion food items and apply garnishes and sauces to complete dishes and ensure an appealing presentation.6. Adapt food preparation to accommodate special dietary needs.7. Manage stock rotation, storage, and inventory of ingredients.8. Maintaining cleanliness &amp; hygiene across the kitchen and temperature-controlled storage areas in accordance with food safety laws.9. Contribute to planning, designing and modifying restaurant menus.10. Assist in training apprentices and kitchen staff in culinary techniques and equipment usage. <h3>Qualification & experience</h3>• At least a Certificate III in Commercial Cookery or equivalent qualifications• Minimum of 1 year of post-qualification relevant experience as a Cook in Australia on a full-time basisRelevant skills:• Adaptability and capacity to work under pressure in a fast-paced kitchen environment• Upholds high standards of cleanliness and hygiene• People-oriented with clear communication skills• Strong passion for cooking and serving quality dishes• Commitment to delivering quality customer service

HIRING! Experienced Cook skilled in preparing quality dishes, maintaining food safety, and delivering excellent experience

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