Regal Retreats Pty Ltd is seeking an experienced and motivated&nbsp;Motel Manager&nbsp;to oversee the day-to-day operations of our motel and deliver exceptional customer service while ensuring the efficient management of all motel operations.This is a&nbsp;live-in management position, offering comfortable on-site accommodation together with a range of additional employment benefits.<h4>Key Responsibilities</h4>The successful applicant will be responsible for the day-to-day management of the motel, including, but not limited to:<ul><li>Managing and coordinating the overall operations of the motel to ensure efficient and profitable business performance.</li><li>Overseeing front office operations, reservations, guest check-in and check-out procedures and customer service standards.</li><li>Monitoring room occupancy, pricing and revenue strategies to maximise occupancy and profitability.</li><li>Recruiting, training, supervising and rostering staff, and ensuring appropriate staffing levels are maintained.</li><li>Managing staff performance and providing ongoing coaching and development.</li><li>Ensuring high standards of housekeeping, maintenance, cleanliness and presentation throughout the property.</li><li>Managing budgets, financial records, cash handling, banking, purchasing and cost control.</li><li>Monitoring expenditure and preparing operational and financial reports for business owners.</li><li>Developing and implementing marketing and promotional activities to increase occupancy and customer satisfaction.</li><li>Maintaining effective relationships with guests, suppliers, contractors and travel booking partners.</li><li>Responding promptly and professionally to guest enquiries, complaints and special requests to ensure a high level of customer satisfaction.</li><li>Ensuring compliance with all relevant workplace health and safety, food safety, licensing and accommodation industry regulations.</li><li>Coordinating building maintenance, repairs and preventative maintenance programs to ensure the property remains in excellent condition.</li><li>Maintaining inventory levels and purchasing supplies, equipment and amenities required for motel operations.</li><li>Ensuring compliance with company policies, procedures and quality standards while continuously identifying opportunities to improve operational efficiency and guest experience.</li></ul>&nbsp;&nbsp;Essential Requirements&nbsp;<ul><li>Relevant qualification in Hospitality Management, Business Management or a related discipline, or equivalent industry experience.</li><li>At least 2 years of relevant management experience in a motel, hotel or accommodation business.</li><li>Strong leadership, organisational and communication skills.</li><li>Excellent customer service and problem-solving abilities.</li><li>Experience managing budgets, staff and daily business operations.</li><li>Experience using hotel reservation or property management systems will be highly regarded.</li></ul>Employment Benefits<ul><li>Live-in management position with private on-site accommodation provided.</li><li>Utilities included&nbsp;(electricity, water and internet).</li><li>Convenient on-site parking.</li><li>Supportive and friendly working environment.</li><li>Opportunity for long-term employment and career growth.</li><li>Annual leave and other entitlements in accordance with the National Employment Standards.</li><li>Employer superannuation contributions.</li></ul>If you have a passion for hospitality and are looking for an opportunity to manage a well-established motel, we encourage you to apply.Please submit your resume together with a cover letter outlining your relevant qualifications and experience.Only shortlisted applicants will be contacted.

Hospitality & Tourism

Annual

Live-in Motel Manager position, offering comfortable, private on-site accommodation together with a range of additional employment benefits.

Motel Manager – Full Time (Live-in Position)

Full time

Prepare and cook authentic Indian dishes, maintain high food quality and hygiene standards, manage food preparation, monitor stock levels, and work collaboratively with the kitchen team to deliver an exceptional dining experience. <h3>Benefits</h3><ul style="list-style-type:square;"><li>Opportunity to work in a well-established Indian restaurant known for authentic cuisine.</li><li>Develop and showcase Indian culinary skills in a professional kitchen environment.</li><li>Stable, long-term employment with consistent working hours.</li><li>Supportive and collaborative team culture.</li><li>Opportunity for career growth and skill development.</li><li>Exposure to diverse customers and high-quality food preparation standards.</li><li>Competitive remuneration package based on experience and skills.</li><li>Work in a creative environment where culinary ideas and expertise are valued.</li></ul> <h3>Task & responsibilities</h3><ul><li>Prepare, cook and present a wide range of authentic Indian dishes including curries, tandoori specialties, breads, rice dishes and other menu items according to restaurant standards.</li><li>Ensure all food preparation and cooking activities meet required quality, taste, presentation and portion control standards.</li><li>Maintain a clean, safe and hygienic kitchen environment by following food safety regulations and workplace health and safety procedures.</li><li>Assist in menu planning, recipe development and improvement of existing dishes while maintaining traditional Indian cooking methods and flavours.</li><li>Coordinate with kitchen staff to ensure efficient workflow and timely preparation of meals during busy service periods.</li><li>Monitor food stock levels, assist with ordering supplies, check the quality of incoming ingredients and ensure proper storage of food items.</li><li>Prepare ingredients through cutting, chopping, marinating, seasoning and other food preparation techniques required for Indian cuisine.</li><li>Train and support junior kitchen staff in cooking techniques, food handling practices, kitchen procedures and hygiene requirements.</li><li>Monitor the consistency and quality of dishes leaving the kitchen and make adjustments to recipes and preparation methods when required.</li><li>Assist with controlling food costs by minimising wastage, managing ingredient usage and maintaining efficient kitchen operations.</li><li>Maintain and operate kitchen equipment safely, ensuring all cooking appliances and utensils are cleaned and properly maintained.</li><li>Collaborate with restaurant management and front-of-house staff to deliver high-quality meals and a positive dining experience for customers.</li></ul> <h3>Qualification & experience</h3><ul style="list-style-type:circle;"><li>Minimum Certificate III in Commercial Cookery or equivalent qualification required.&nbsp;</li><li>Minimum 12 months of relevant experience as a Chef in a commercial kitchen environment, preferably with experience in Indian cuisine.&nbsp;</li><li>Candidates must have strong knowledge of food preparation, cooking techniques, kitchen hygiene standards, and food safety requirements.</li></ul>

Join our passionate team at a well-established Indian restaurant, preparing authentic cuisine in a professional kitchen with excellent career growth.

Chef

Key Responsibilities:<ul><li>Oversee daily kitchen operations to ensure smooth and efficient service</li><li>Prepare, cook, and present high-quality Indian and Indo-Chinese dishes</li><li>Maintain consistency in taste, portioning, and presentation across all dishes</li><li>Supervise and coordinate kitchen workflow to ensure timely service during busy periods</li><li>Delegate kitchen tasks effectively to ensure smooth preparation and service delivery</li><li>Train, guide, and support kitchen staff to maintain performance and consistency</li><li>Ensure all food is prepared in compliance with food safety and hygiene standards</li><li>Monitor stock levels, manage ordering, and ensure proper storage and rotation of ingredients</li><li>Assist in menu execution, preparation planning, and kitchen organisation</li><li>Maintain a clean, organised, and compliant kitchen environment at all times</li><li>Work closely with management to improve kitchen efficiency and food quality</li></ul>Requirements:<ul><li>Minimum 1 year of experience as a Chef in a commercial kitchen</li><li>Strong knowledge of Indian cuisine preferred</li><li>Ability to lead kitchen operations in a fast-paced environment</li><li>Strong organisational and time management skills</li><li>Solid understanding of food safety and hygiene standards</li><li>Ability to maintain quality under pressure</li><li>Full-time availability including evenings and weekends</li></ul>

Join our dynamic kitchen team as a Chef! Create exceptional dishes, grow your career, and work in a supportive, fast-paced hospitality environment.

Swanview Dining Pty Ltd T/As Longview Restaurant is seeking an experienced and motivated Sous Chef to support the Head Chef in the day-to-day operation of our kitchen. The successful candidate will assist with menu preparation, food production, kitchen supervision and maintaining high standards of food quality, presentation and hygiene.The Sous Chef will work closely with the Head Chef and kitchen team to ensure efficient food preparation and service, particularly during busy trading periods. The role requires strong culinary skills, attention to detail and the ability to maintain consistent food quality while working effectively in a fast-paced restaurant environment.&nbsp; <h3>Benefits</h3><ul><li>Full-time, stable employment with a growing restaurant business.</li><li>Competitive salary of $77,000 – $83,000 per annum + superannuation.</li><li>Opportunity to work alongside experienced culinary professionals.</li><li>Opportunity to contribute to menu development and kitchen operations.</li><li>Supportive and professional working environment.</li><li>Opportunities to further develop culinary and kitchen management skills.</li><li>Variety of responsibilities within a busy restaurant environment.</li></ul> <h3>Task & responsibilities</h3><ul><li>Assisting the Head Chef with the overall operation and management of the kitchen.</li><li>Preparing, cooking and presenting a range of dishes to a consistently high standard.</li><li>Assisting with menu planning and developing dishes based on customer preferences, seasonal ingredients and restaurant requirements.</li><li>Estimating food and labour costs and assisting with the management of kitchen expenses.</li><li>Monitoring food preparation and cooking processes to ensure consistency in taste, quality and presentation.</li><li>Supervising and coordinating kitchen staff during food preparation and service periods.</li><li>Providing guidance and demonstrating cooking techniques to junior kitchen staff.</li><li>Organising and coordinating food preparation to ensure dishes are ready in accordance with service requirements.</li><li>Checking the quality and freshness of ingredients and ensuring appropriate storage of food products.</li><li>Monitoring stock levels and assisting with ordering food supplies as required.</li><li>Maintaining appropriate food safety, hygiene and sanitation standards throughout the kitchen.</li><li>Ensuring kitchen equipment, work areas and food preparation surfaces are maintained in a clean and safe condition.</li><li>Assisting with training kitchen staff in food preparation, cooking techniques, portion control and workplace procedures.</li><li>Working collaboratively with the Head Chef, kitchen team and front-of-house staff to ensure smooth restaurant operations.</li><li>Complying with workplace health and safety, food safety and restaurant policies and procedures.</li></ul> <h3>Qualification & experience</h3><ul><li>Relevant qualification in Commercial Cookery, Culinary Arts or a related field is highly desirable.</li><li>Minimum 2–3 years of full-time relevant experience in a commercial kitchen environment.</li><li>Previous experience as a Sous Chef, Chef de Partie or in a similar senior kitchen position will be highly regarded.</li><li>Strong knowledge of food preparation, cooking techniques and kitchen operations.</li><li>Ability to prepare and present food consistently to a high standard.</li><li>Knowledge of food safety, hygiene and workplace health and safety requirements.</li><li>Ability to supervise and work effectively with kitchen staff.</li><li>Good organisational and time-management skills.</li><li>Ability to work effectively under pressure during busy service periods.</li><li>Strong communication and teamwork skills.</li><li>Availability to work a flexible roster, including weekends and evenings as required.</li></ul>

Join our kitchen team and showcase your culinary skills in a thriving restaurant.

Sous Chef/Chef

Opportunities available for Junior Sous Chef at Hunter Street Hospitality (Urban Purveyor Group)Our restaurants include:&nbsp;<ul><li>Rockpool Bar &amp; Grill, Melbourne</li><li>Spice Temple, Melbourne</li><li>Saké Restaurant &amp; Bar, Melbourne</li><li>7 Alfred , Melbourne</li></ul>BenefitsWe will give you the skills, training, and mentorship from the best in the hospitality industry to help you build the career you’ve always wanted.• Competitive remuneration &amp; bonus incentives• Training, development, and career progression opportunities• Supportive leadership and team environment• Employee Assistance Program• Food &amp; Beverage discounts and private health insurance discounts• Grow within one of the largest hospitality groups in AustraliaTask &amp; Responsibilities<ul><li>Ability to work efficiently in a fast-paced kitchen environment, manage multiple tasks simultaneously, maintain professionalism during busy or challenging periods is important for a Chef de Partie and adhere to strict deadlines during service</li><li>Communicate daily duties and report all problems and maintenance to the Sous Chef.</li><li>Effective communication is essential for coordinating with other kitchen staff, relaying orders, and ensuring smooth kitchen operations.</li><li>Support the back of house team to ensure a smooth operation of kitchen including being able to work across all sections of the kitchen.</li><li>Manage and prepare ingredients for your section, ensuring proper storage and handling to maintain freshness and quality.</li></ul>Qualification &amp; Experience• Previous experience in a commercial kitchen within a premium dining environment• Exceptional knowledge of food safety &amp; hygiene• A qualification in Commercial Cookery is preferred, but not required• Flexibility to work across a rotating roster, including weekends and late nights&nbsp;

This is where your hospitality career begins to take shape. At Rockpool Sydney, you'll find hands-on learning, real opportunity and limitless growth.

Junior Sous Chefs - Hunter Street Hospitality (P))

ROWLEE WINES PTY LTDABN: 66 166 372 069Position: Full-Time Sous Chef / Head ChefLocation: Nashdale, NSW 2800We are seeking an experienced and passionate Sous Chef / Head Chef to lead our kitchen and play a key role in shaping the culinary experience at Rowlee Wines. Working closely with the owners, you will oversee all aspects of kitchen operations, ensuring the consistent delivery of exceptional, produce-driven cuisine across our daily dining service, private functions, weddings, and special events.About UsRowlee Wines is an award-winning, family-owned winery and cellar door located in the picturesque Nashdale region of Orange, New South Wales. Set amongst our estate vineyards, our Dining &amp; Bar experience celebrates the best seasonal local produce, thoughtfully paired with our premium cool-climate wines. We welcome visitors from across Australia and internationally, offering an unforgettable food and wine experience in one of the country's leading wine regions.This is an exciting opportunity for a talented chef to join a highly regarded hospitality venue, lead a dedicated kitchen team, and contribute to the continued growth and success of a respected regional destination renowned for its commitment to quality, innovation, and exceptional guest experiences. <h3>Benefits</h3><ul><li>Competitive salary from $80,000–$95,000 + superannuation, based on experience</li><li>Work in an award-winning cellar door and dining venue in the Orange wine region</li><li>Supportive, family-owned ownership team</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan, prepare and cook menu items for daily dining service, functions and events, ensuring consistent quality and presentation</li><li>Lead and supervise kitchen staff, including rostering, training and day-to-day performance management</li><li>Develop and cost seasonal menus in consultation with ownership, matched to Rowlee Wines' cellar door and dining offering</li><li>Manage stock control, ordering and supplier relationships to control food costs and minimise waste</li><li>Maintain food safety, HACCP and WHS standards across the kitchen at all times</li><li>Oversee kitchen operations during service, ensuring smooth coordination between kitchen and front-of-house</li><li>Monitor and maintain kitchen equipment and report on maintenance needs</li><li>Support the planning and execution of functions, events and wedding catering on the property</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate III in Commercial Cookery (or equivalent trade qualification) plus at least 2 years of relevant on-the-job experience, or a minimum of 3 years' relevant industry experience in the absence of a formal qualification</li><li>Demonstrated experience in a Sous Chef, Head Chef or senior kitchen leadership role, ideally within a restaurant, cellar door, dining or hospitality/events venue</li><li>Strong menu planning, food costing and kitchen management skills</li><li>Sound knowledge of food safety, HACCP and WHS requirements</li><li>Proven ability to lead, train and manage a kitchen team</li><li>Experience catering for functions, events or high-volume service is highly regarded</li><li>Current NSW Food Safety Supervisor certificate (or ability to obtain)</li></ul>

Which of the following statements best describes your right to work in Australia?

How many years’ experience do you have relevant to the advertised position?

Experienced Sous Chef/Head Chef wanted! Lead an award-winning winery kitchen in Orange, NSW, creating exceptional seasonal dining and event experience

Passionate & Experienced Sous Chef or Head Chef Wanted

Miramare Gardens is seeking an experienced Hotel / Duty Manager to join our team in Terrey Hills NSW. The role involves overseeing daily hotel operations, supervising staff, supporting guest services, managing reservations and front office activities, and ensuring a high standard of customer service across the venue. The successful applicant will have strong hospitality management experience, excellent communication skills, and the ability to work in a fast-paced, customer-focused environment. <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunities for career advancement</li><li>Supportive work environment</li><li>Training and development opportunities</li><li>Work-life balance</li></ul> <h3>Task & responsibilities</h3><ul><li>Manage daily hotel and venue operations to ensure smooth and efficient service.</li><li>Supervise front office, guest services and duty staff during rostered shifts.</li><li>Handle guest enquiries, bookings, check-ins, check-outs and customer concerns professionally.</li><li>Monitor service standards and ensure guests receive a positive hospitality experience.</li><li>Coordinate staff rosters, shift handovers and daily operational requirements.</li><li>Liaise with housekeeping, food and beverage, events and maintenance teams.</li><li>Oversee opening and closing procedures and ensure venue standards are maintained.</li><li>Assist with reservations, room allocation and guest communication.</li><li>Monitor stock, supplies and operational needs, and report issues to management.</li><li>Ensure compliance with workplace health and safety, hygiene and company procedures.</li><li>Support staff training, performance and teamwork across hotel operations.</li><li>Handle incident reports, guest feedback and operational matters as required.</li><li>Assist management with improving service quality, efficiency and business performance.</li></ul> <h3>Qualification & experience</h3><ul><li>Diploma in Hospitality Management, Hotel Management, Business or a related discipline is required.</li><li>Minimum 1 year of proven experience in a fast-paced and quality-driven hotel, venue or hospitality environment.</li><li>Passionate about hospitality and delivering high-quality customer service.</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><li>Availability to work rostered shifts, including weekends and public holidays, is required.</li></ul>

Join Miramare Gardens in Terrey Hills as a full-time Hotel / Duty Manager with career growth.

Hotel / Duty Manager

Position: CookBusiness name: Splittingbeans Holdings Pty LtdLocation: West Perth WA 6005Salary:&nbsp; $ 75,000 - $ 85,000 per YearFull Time RoleSplitting Beans is seeking an experienced and dedicated Cook to join our team.&nbsp;We are looking for full time Cook to join our team. This is a great career move for someone who is willing and able to take their cooking to the next level.&nbsp;You will.<ul><li>Execute new dishes based on seasonal changes and customer demand.&nbsp;</li><li>Cooking of food items</li><li>Have input to the preparation and planning of new menus.&nbsp;</li><li>Ensure that your section is clean, and prep is done a timely and efficient manner.</li><li>Stock ordering and control.</li><li>Work with the team to produce a high quality of line cooking, food preparation, and dish plating.</li><li>Adhere to and implement sanitation regulations and safety regulations.</li><li>Improve your cooking on a daily basis.</li><li>Any other duties required for a smooth operation of the kitchen and business. &nbsp; &nbsp;</li></ul>&nbsp;You should have.<ul style="list-style-type:disc;"><li>At least 1 year experience in fast-paced breakfast and lunch service&nbsp;</li><li>Capability to work in high-pressure, fast-paced environments</li><li>A commitment to maintaining a high level of service.</li><li>Ability to work in a team.</li><li>Early morning start&nbsp;</li></ul>Qualifications:&nbsp;Certificate IV in Commercial Cookery&nbsp;

Prepare and cook quality meals, maintain kitchen standards, assist with menus, stock control, and ensure smooth daily kitchen operations.

Cook

Vinny's Pizza Pasta &amp; Ribs (2/100 Ducat St, Tweed Heads, NSW 2485) requires a full-time Chef to work in a busy environment. Must have an Certificate IV or higher qualifications in Commercial Cookery and Hospitality Management. Must have knowledge of various cooking methods and skills.&nbsp;BenefitsOpportunity to enhance and develop skills of an already qualified Chef.Task &amp; Responsibilities<ul style="list-style-type:disc;"><li>Take charge of day-to-day kitchen operations</li><li>Lead the kitchen team and maintain high standards of food quality</li><li>Manage food preparation, cooking, and presentation of dishes</li><li>Ensure compliance with food safety and hygiene regulations</li><li>Contribute to menu planning, specials, and creativity in the kitchen</li><li>Stock control and inventory management</li><li>Work alongside the management team incl. assist with training</li></ul>Qualification &amp; Experience<ul><li>Certificate IV in Commercial Cookery/Kitchen Management or higher</li><li>12 - 24 months experience working as a Chef&nbsp;</li><li>Proven financial management skills with the ability to understand and effectively control kitchen costs and maximize profitability</li><li>Excellent presentation and communication skills, both verbal and written</li><li>Flexibility and willingness to work shifts, especially during weekends and public holidays</li><li>Possess a thorough understanding of food safety and HACCP</li></ul>

Flair for working in a fast-paced environment? Vinny's is the place then!

Della’s Deli is seeking a skilled and passionate Chef to join our vibrant team in Flagstaff Hill. In this role, you will play a central part in our daily kitchen operations, driving consistency, speed, and exceptional food quality. You will prepare and cook our popular menu items—including artisan sandwiches, hot offerings, and specialty dietary options—while supporting inventory management, kitchen hygiene, and team collaboration. This position is ideal for a dedicated culinary professional looking for a daytime-focused role in a supportive, community-centered environment. <h3>Benefits</h3>Creative Freedom: Opportunity to contribute directly to menu development and seasonal deli specials.Community Culture: Work in a welcoming, family-owned business where teamwork and quality craft are celebrated.Career &amp; Skill Growth: Direct kitchen operations in a growing regional business with opportunities to refine leadership and kitchen management skills. <h3>Task & responsibilities</h3>Service &amp; Meal Prep: Direct daily kitchen prep and handcraft menu offerings during peak service, ensuring every sandwich, hot plate, and special meets our high standards for taste and presentation.Seasonal Menu Innovation: Collaborate with management to introduce fresh, seasonal menu ideas, daily deli specials, and diverse options catering to vegetarian, vegan, and gluten-free diets.Quality &amp; Precision Control: Oversee dish quality from start to finish, maintaining accurate portion control, proper cooking temperatures, and consistent plating.Supplier Relations &amp; Stock Management: Assist with routine stocktakes, place orders with local suppliers, organize storage, and run a zero-waste kitchen through smart inventory control.Kitchen Operations &amp; Flow: Coordinate day-to-day prep schedules, keep the line running smoothly during high-volume periods, and ensure clear communication with front-of-house staff.Hygiene &amp; Safety Standards: Keep workstations, cooktops, and prep spaces spotless while actively executing kitchen sanitation routines, HACCP procedures, and local health regulations.Team Support &amp; Mentorship: Guide junior team members and kitchen hands on efficient preparation techniques, kitchen safety, and consistent prep standards. <h3>Qualification & experience</h3>Education: Certificate IV in Commercial Cookery (or ANZSCO Skill Level 2 equivalent qualification/experience).Experience: Minimum 1–2 years of full-time culinary experience in a fast-paced cafe, deli, or restaurant setting.Skills: Strong expertise in food preparation, knife skills, portion control, and working with fresh produce.Compliance: Comprehensive understanding of HACCP guidelines and food safety standards.Attributes: Strong communication, time management, and ability to thrive in a team-oriented environment.

Which of the following culinary arts qualifications have you obtained?

Join Della’s Deli as a Chef! Enjoy creative menu input, and a warm team culture crafting top-tier food for our Adelaide community.

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Motel Manager – Full Time (Live-in Position)

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Junior Sous Chefs - Hunter Street Hospitality (P))

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Cook

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