<p><strong>POSITION DESCRIPTION</strong></p><p><span lang="EN-US" dir="ltr">The 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.</span></p><p><span lang="EN-US" dir="ltr">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.</span></p><p><span lang="EN-US" dir="ltr"><strong>PURPOSE OF ROLE</strong></span></p><p><span lang="EN-US" dir="ltr">The 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;</span></p><p><strong>INDUSTRY KNOWLEDGE</strong></p><p>Required 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.</p><p>&nbsp;</p><p><strong>KEY POSITION ACCOUNTABILITIES</strong></p><p>&nbsp;</p><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;"><strong>Main Areas which the position is accountable</strong></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;"><p><strong>Key Result Areas</strong></p><p>&nbsp;</p><p>&nbsp;</p><p>&nbsp;</p></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;"><strong>Planning</strong></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><p>&nbsp;</p></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;"><p><strong>Sales</strong></p><p>&nbsp;</p></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;"><p><strong>Marketing</strong></p><p>&nbsp;</p><p>&nbsp;</p><p>&nbsp;</p></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><p>&nbsp;</p></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;"><p><strong>Project Management</strong></p><p>&nbsp;</p></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><p>&nbsp;</p></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;"><p><strong>Membership Administration</strong></p><p>&nbsp;</p><p>&nbsp;</p><p>&nbsp;</p></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><p>&nbsp;</p></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;"><p><strong>General Administration</strong></p><p>&nbsp;</p><p>&nbsp;</p></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><p>&nbsp;</p></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

<p style="margin-left:!important;"><span style="background-color:inherit;color:rgb(0,0,0);font-family:Poppins, sans-serif !important;font-size:14px;"><i><span lang="EN-US" dir="ltr">Hunter St. Hospitality is part of Urban Purveyor Group Pty Ltd.</span></i></span><span style="color:rgb(26,31,54);font-family:Calibri, sans-serif;font-size:10.5pt;">&nbsp;</span></p><p style="margin-left:!important;">Hunter St. Hospitality is a leading Australian hospitality group, operating a diverse portfolio of over 40 venues across Sydney, Melbourne, Perth and other key markets.&nbsp;Its brands include internationally recognised Rockpool Bar &amp; Grill and The Cut Bar &amp; Grill, critically acclaimed Spice Temple and Saké Restaurant &amp; Bar, as well as Bar Patrón, 24 York, The Collective, Fratelli Fresh, El Camino Cantina, The Bavarian, 7 Alfred, Catch, Munich Brauhaus, Winghaus and SLICE.</p><p style="margin-left:!important;">We are searching for our next leader at;</p><ul><li>El Camino Cantina, The Rocks</li></ul><br><h3>Benefits</h3><ul><li>Competitive remuneration &amp; bonus incentives&nbsp;</li><li>Training, development, and career progression opportunities&nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Supportive leadership and team environment&nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Employee Assistance Program&nbsp; &nbsp; &nbsp;&nbsp;</li><li>Food, Beverage and private health insurance discounts</li><li>Grow within one of the largest hospitality groups in Australia</li></ul><br><h3>Task & responsibilities</h3><ul><li>Provide strong, visible leadership on the floor and behind the scenes, ensuring a seamless guest experience</li><li>Foster a culture of excellence through the recruitment, training, and development of a high-performing front-of-house team</li><li>Collaborate closely with the Head Chef and executive leadership team to uphold brand integrity and achieve financial, service, and operational benchmarks</li><li>Manage labour, cost controls, and operational efficiency in line with venue goals and group expectations</li><li>Champion innovation, professionalism, and continuous improvement across all aspects of the business</li></ul><br><h3>Qualification & experience</h3><ul><li>Proven experience as a General Manager or senior leadership role within a hatted, fine dining, or internationally recognised hospitality venue</li><li>A commitment to delivering exceptional guest service, with a deep understanding of the expectations of high-end clientele</li><li>Strong people leadership capabilities, with demonstrated success in managing, developing, and inspiring high-performance teams</li><li>Advanced financial and operational acumen, including budgeting, forecasting, and cost control</li><li>A professional demeanour, with a calm, confident, and solutions-focused approach</li></ul>

Hunter St. Hospitality is part of Urban Purveyor Group Pty Ltd.

General Manager - Hunter St Hospitality

<p>Position Details</p><ul><li>Position: Retail Supervisor</li><li>Employment Type: Full-time</li><li>Salary: $70,000 – $82,000 plus superannuation</li><li>Location: 53 Balmoral Road, Pegs Creek WA 6714</li></ul><p>Duties and Responsibilities</p><ul><li>Supervise daily store operations and support the management team</li><li>Lead, train, and motivate team members to achieve operational goals</li><li>Ensure excellent customer service standards are maintained</li><li>Assist with stock control, ordering, and inventory management</li><li>Monitor staff performance and assist with roster management</li><li>Handle customer enquiries and resolve complaints professionally</li><li>Ensure compliance with workplace health and safety requirements</li><li>Maintain cleanliness, presentation, and operational standards of the store</li><li>Assist in achieving sales targets and business objectives</li></ul><br><h3>Benefits</h3><ul><li>Competitive salary package plus superannuation</li><li>Opportunity for career growth and advancement within a well-established business</li><li>Supportive and team-oriented work environment</li><li>Ongoing training and professional development opportunities</li><li>Work with a recognised and trusted international brand</li><li>Employee discounts and staff incentives</li><li>Opportunity to develop leadership and business management skills</li><li>Stable, full-time employment with long-term career prospects</li><li>Relocation assistance may be considered for the right candidate</li></ul><br><h3>Task & responsibilities</h3><ul><li>Supervise daily store operations and support the management team</li><li>Lead, train, and motivate team members to achieve operational goals</li><li>Ensure excellent customer service standards are maintained</li><li>Assist with stock control, ordering, and inventory management</li><li>Monitor staff performance and assist with roster management</li><li>Handle customer enquiries and resolve complaints professionally</li><li>Ensure compliance with workplace health and safety requirements</li><li>Maintain cleanliness, presentation, and operational standards of the store</li><li>Assist in achieving sales targets and business objectives</li></ul><br><h3>Qualification & experience</h3><ul><li>Relevant qualification and/or at least 1–2 years of relevant work experience</li><li>Strong communication and leadership skills</li><li>Ability to work effectively in a fast-paced retail environment</li><li>Good organisational and problem-solving abilities</li></ul><p><span style="font-family:&quot;Aptos&quot;,sans-serif;font-size:12.0pt;">Experience in food retail or hospitality environment will be highly regarded</span></p>

Lead and motivate a dynamic team, deliver exceptional customer service, support store operations, and grow your career with Domino's Karratha.

Retail Supervisor

<p>Heng Thou Enterprise Pty Ltd is seeking an experienced, qualified Chef to join the team at <strong>Celsius Coffee &amp; Dining</strong>, located at Shop/1 Kirribilli Wharf, Kirribilli NSW 2061. This is a full-time, permanent position for a skilled chef who can take ownership of kitchen operations and deliver consistently high-quality food in a busy café and dining environment.</p><h2>Key Duties and Responsibilities</h2><ul><li>Plan menus, estimate food and labour costs, and order food supplies</li><li>Prepare and cook food to a consistently high standard</li><li>Monitor the quality of dishes at all stages of preparation and presentation</li><li>Demonstrate cooking techniques and advise kitchen staff on preparation procedures</li><li>Discuss food preparation and menu matters with management and front-of-house staff</li><li>Explain and enforce food safety and hygiene regulations in the kitchen</li><li>Assist with training and supervising kitchen staff as required</li><li>Manage stock control, ordering, and minimising food wastage</li><li>Maintain a clean, organised, and safety-compliant kitchen environment</li></ul><h2>Skills and Experience Required</h2><ul><li>Trade qualification as a Chef (Certificate III/IV in Commercial Cookery, or equivalent), or at least 3 years' relevant industry experience in lieu of formal qualifications</li><li>Minimum 12 months' post-qualification work experience as a Chef</li><li>Strong knowledge of food preparation, menu planning, and kitchen management</li><li>Sound understanding of food safety and hygiene standards</li><li>Ability to work efficiently in a fast-paced café/restaurant environment</li><li>Good communication skills and ability to work as part of a team</li></ul><br><h3>Benefits</h3><p>- Full-time, permanent position with job security&nbsp;</p><p>- Work in a beautiful waterfront location at Kirribilli Wharf&nbsp;</p><p>- Supportive, close-knit team environment&nbsp;</p><p>- Opportunity to take ownership of menu planning and kitchen operations&nbsp;</p><p>- Career growth opportunities as the business expands&nbsp;</p><p>- Staff meals/discounts on shift</p><br><h3>Task & responsibilities</h3><p>- Plan menus, estimate food and labour costs, and order food supplies&nbsp;</p><p>- Prepare and cook food to a consistently high standard&nbsp;</p><p>- Monitor the quality of dishes at all stages of preparation and presentation&nbsp;</p><p>- Demonstrate cooking techniques and advise kitchen staff on preparation procedures&nbsp;</p><p>- Discuss food preparation and menu matters with management and front-of-house staff</p><p>- Explain and enforce food safety and hygiene regulations in the kitchen&nbsp;</p><p>- Assist with training and supervising kitchen staff as required&nbsp;</p><p>- Manage stock control, ordering, and minimise food wastage&nbsp;</p><p>- Maintain a clean, organised, and safety</p><p>-compliant kitchen environment</p><br><h3>Qualification & experience</h3><p>- Trade qualification as a Chef (Certificate III/IV in Commercial Cookery, or equivalent), or at least 3 years' relevant industry experience in lieu of formal qualifications&nbsp;</p><p>- Minimum 12 months' post-qualification work experience as a Chef&nbsp;</p><p>- Strong knowledge of food preparation, menu planning, and kitchen management&nbsp;</p><p>- Sound understanding of food safety and hygiene standards&nbsp;</p><p>- Ability to work efficiently in a fast-paced café/restaurant environment&nbsp;</p><p>- Good communication skills and ability to work as part of a team</p>

Join Celsius Coffee & Dining as our Chef — bring your passion for great food to a buzzing waterfront café at Kirribilli Wharf.

CHEF

<p>Sabari Saravanaa Bavan is seeking a skilled and passionate Chef with strong expertise in Indian and Sri Lankan cuisine. The successful candidate will be responsible for preparing high‑quality dishes, planning menus, maintaining food safety standards, and ensuring smooth kitchen operations in a fast‑paced environment. This is a full‑time role (38 hours per week) requiring strong leadership, creativity, and the ability to work efficiently during busy service periods.</p><br><h3>Benefits</h3><ul><li>Competitive salary of $80,000 per annum plus 12% superannuation</li><li>Excellent working conditions in a dynamic and supportive team environment</li><li>Career advancement opportunities and room to grow within the business</li><li>A vibrant workplace where your skills and contributions are genuinely valued and appreciated</li></ul><br><h3>Task & responsibilities</h3><ul><li>Prepare and cook authentic Indian and Sri Lankan dishes, both vegetarian and non‑vegetarian, including curries, tandoori breads, and desserts to a high standard</li><li>Plan menus, estimate food and labour costs, and order food supplies</li><li>Demonstrate cooking techniques and provide guidance on procedures</li><li>Freeze, preserve, and store foods appropriately</li><li>Ensure consistency and quality in food preparation and presentation</li><li>Maintain high standards of food hygiene and safety at all times</li><li>Work efficiently under pressure, managing kitchen supplies and restocking ingredients as needed</li><li>Train and support kitchen staff when required</li><li>Discuss food preparation requirements with Managers, and kitchen and waiting staff</li><li>Handle kitchen tasks independently</li><li>Ensure cleanliness of kitchen and preparation areas</li><li>Adhere strictly to food safety regulations</li><li>Strong communication and teamwork skills</li><li>Ability to thrive in a fast-paced environment</li></ul><br><h3>Qualification & experience</h3><ul><li>AQF Certificate IV in Commercial Cookery (or equivalent)</li><li>Minimum 3 years of relevant experience in a commercial kitchen as a Chef, with proven ability in preparing a wide range of Indian and Sri Lankan recipes, presentation methods, and plating styles</li><li>Strong understanding of food safety regulations and commitment to maintaining the highest standards of personal hygiene</li><li>Ability to work efficiently and remain composed under pressure in a fast‑paced environment</li><li>Leadership and team management skills</li><li>Flexibility to work evenings and weekends</li></ul>

Sabari Saravanaa Bavan is seeking a skilled and passionate full-time Chef with strong expertise in Indian and Sri Lankan cuisine.

Chef

<p>The Bar Supervisor will ensure customers are served in a professional and timely manner and may be responsible for the day to day operations.</p><p>&nbsp;</p><br><h3>Benefits</h3><ul><li>Competitive salary</li><li>Great work environment</li><li>Flexible hours</li></ul><p>&nbsp;</p><br><h3>Task & responsibilities</h3><ul><li>Supervision of front of house and service staff</li><li>Ensure compliance with responsible service and liquor licensing requirements</li><li>Preparing and mixing a range of cocktails and other drinks</li><li>Taking food and drink orders</li><li>Cleaning of restaurant area</li><li>Development and training of new staff</li><li>Dealing with customer enquiries</li><li>Feedback and complaints</li></ul><br><h3>Qualification & experience</h3><ul><li>Current RSA (Responsible Service of Alcohol) certification required</li><li>Approved Managers card</li><li>At least one year experience in previous management and supervisory role</li><li>Background in hospitality is preferred</li></ul><p>&nbsp;</p><p>&nbsp;</p>

Bar Supervisor role at Caves House Hotel – lead a small team in a fast-paced venue delivering great guest experiences, and strong service standards

Bar Supervisor

<p>Caves House Hotel is seeking a Waiter to join our team. &nbsp;Responsibilities include taking orders, serving food and beverages, and providing excellent customer service. &nbsp;The ideal candidate should have previous experience in a similar role and possess strong communication skills.</p><p>&nbsp;</p><p>&nbsp;</p><br><h3>Benefits</h3><ul><li>Competitive pay</li><li>Supportive work environment</li><li>Opportunities for growth and development</li><li>Flexible work schedule</li></ul><p>&nbsp;</p><br><h3>Task & responsibilities</h3><ul><li>Take customer orders</li><li>Serve food and beverages</li><li>Ensure customer satisfaction</li><li>Maintain cleanliness in the dining area</li><li>Assist with opening and closing duties</li></ul><br><h3>Qualification & experience</h3><ul><li>At least 12 months experience as a Waiter</li><li>Excellent communication skills</li><li>Ability to work in a fast-paced environment</li><li>Attention to detail</li><li>RSA certification</li></ul><p>&nbsp;</p><p>&nbsp;</p>

Waiter role at Caves House Hotel – be part of a fun, energetic team in a busy coastal venue, serving great food and delivering great service.

Waiter

<p>We are seeking a passionate and reliable Chef to join our growing team. The role involves preparing, cooking and presenting high-quality vegetarian dishes, maintaining food safety and hygiene standards, assisting with kitchen preparation, and ensuring every customer receives fresh, tasty and well-presented meals. The ideal candidate will have a genuine interest in vegetarian cuisine, strong attention to detail, the ability to work in a busy kitchen environment, and a positive attitude towards teamwork and customer satisfaction.</p><p>&nbsp;</p><br><h3>Benefits</h3><ul><li>Secure, long-term employment opportunity.</li><li>Full-time position — 38 hours per week.</li><li>Attractive remuneration of <strong>$79,000 – $85,000 p.a. + Super</strong>.</li><li>Work in a vibrant, community-focused and culturally rich environment.</li><li>Opportunities for personal and professional growth.</li><li>Supportive and friendly team culture.</li><li>Professional development and on-the-job training opportunities.</li><li>Discounts on food while off-shift.</li></ul><br><h3>Task & responsibilities</h3><ul><li>Organise the kitchen daily with essential cooking utensils and equipment, ensuring smooth operations.</li><li>Prepare dishes efficiently while supervising final presentation and delivery to maintain high standards.</li><li>Monitor food stock levels, place orders, and oversee stock rotation to minimize waste and ensure freshness.</li><li>Lead the creation of new and seasonal recipes for dishes and beverages, estimating costs to support menu development.</li><li>Check food items for freshness, promptly removing expired items, and ensuring compliance with health and safety regulations.</li><li>Maintain impeccable cleanliness and sanitation standards, including rigorous food handling and equipment care.</li><li>Supervise kitchen staff, providing training and guidance to maintain high performance and professionalism.</li><li>Manage email inquiries, conduct research and development activities, source new suppliers, and maintain accurate records of monthly.</li><li>stock takes and incident reports.</li><li>Monitor kitchen condition, report maintenance needs, and oversee repairs as required.</li><li>Develop seasonal menus and handle ingredient sourcing.</li><li>Conduct regular stock takes and manage ordering.</li></ul><br><h3>Qualification & experience</h3><ul><li>At least 1 year of experience in a similar role.</li><li>Ability to work effectively in a fast-paced kitchen environment with varied operations.</li><li>Strong attention to detail.</li><li>Positive and professional attitude towards co-workers and customers.</li><li>Practical, hands-on approach with a focus on achieving the best outcomes.</li><li>Excellent communication and organisational skills.</li><li>Good understanding of workplace policies and procedures.</li></ul>

V FOR VEGETARIAN is hiring a Chef in Brabham. Grow your career in a supportive team creating fresh, quality vegetarian food.

<p>Prepare and present high-quality Indian dishes using traditional techniques and ingredients.</p><p>Operate the tandoori oven with skill and consistency.</p><p>Maintain food quality, hygiene, and presentation standards.</p><p>Plan menus that cater to diverse dietary, cultural, and allergy requirements.</p><p>Lead and support kitchen staff to ensure efficient kitchen operations.</p><p>Monitor inventory and coordinate kitchen supplies and ordering.</p><p>Assist in cost control, budgeting, and menu pricing in consultation with senior staff.</p><p>Occasionally interact with customers to take feedback or meet special requests.</p><p>Certificate III and IV in Commercial Cookery and/or Diploma of Hospitality Management (highly regarded).</p><p>Strong knowledge of Indian spices, cooking methods, and traditional recipes.</p><p>Excellent attention to detail and ability to perform under pressure.</p><p>Reliable, well-presented, and strong communication skills.</p><p>Team player with a positive attitude and a willingness to learn and grow.</p><p>&nbsp;</p>

Qualified Chef Required – Excellent Career Growth and Long-Term Opportunity

<p>TERRACE GRILL BY SYMEON &amp; CO is seeking experienced Chef de Partie and Sous Chef applicants to join our team in Berkeley NSW. The role involves preparing and presenting high-quality dishes, supporting daily kitchen operations, supervising food preparation and service, maintaining food safety and hygiene standards, and working closely with the Head Chef and management. Applicants should have relevant commercial cookery or kitchen management qualifications, strong cooking skills, and experience in a fast-paced and quality-driven kitchen environment.</p><br><h3>Benefits</h3><ul><li>Competitive salary&nbsp;</li><li>Opportunities for career advancement&nbsp;</li><li>Supportive work environment&nbsp;</li><li>Training and development opportunities&nbsp;</li><li>Work-life balance</li></ul><br><h3>Task & responsibilities</h3><ul><li>Plan and assist with menus within budget in consultation with the Head Chef and management, based on customer demand and market requirements.</li><li>Prepare, cook and present high-quality dishes according to restaurant standards.</li><li>Supervise and participate in daily food preparation, production and kitchen service.</li><li>Support the Head Chef in managing kitchen operations and supervising chefs, cooks and kitchen staff.</li><li>Order, receive, store and manage food supplies, including stock rotation, portion control and waste management.</li><li>Assist with menu costing and monitoring production efficiency.</li><li>Monitor product mix, customer demand and special promotions to support menu and stock planning.</li><li>Check food supply levels, kitchen equipment and par stock, and notify management when additional stock is required.</li><li>Ensure all food is cooked correctly, served on time and presented professionally.</li><li>Use kitchen equipment, appliances, utensils, supplies and tools safely and effectively.</li><li>Ensure food preparation and service run smoothly and consistently.</li><li>Complete temperature checks, cleaning charts and food freshness checks as required.</li><li>Follow kitchen guidelines to ensure food preparation, cooking, plating and presentation are maintained to a high standard.</li><li>Maintain high standards of food hygiene, food safety, food quality and kitchen cleanliness.</li><li>Support improvements to kitchen efficiency by following and helping update kitchen policies and procedures.</li></ul><br><h3>Qualification & experience</h3><ul><li>Certificate IV in Kitchen Management or a related discipline is required.</li><li>Minimum 1 year of proven experience in a fast-paced and quality-driven kitchen environment.</li><li>Passionate about cooking and delivering high-quality food.</li><li>Punctual, reliable and hard-working.</li><li>Enthusiastic and willing to learn.</li><li>Ability to multi-task and work well under pressure during busy service periods.</li><li>Excellent communication, organisational and time management skills.</li><li>Team player with a positive attitude and a strong commitment to teamwork.</li></ul>

Join Terrace Grill by Symeon & Co in Berkeley as a full-time Chef de Partie or Sous Chef.

Chef de Partie & Sous Chef

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Superyacht Group Great Barrier Reef Manager and Events Coordinator

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