About the roleThe Sous Chef will be responsible for organising and operating an allocated section of the kitchen and consistently preparing high-quality meals in accordance with established recipes, presentation standards and food-safety requirements.The successful candidate will work closely with the Senior Chefs and other kitchen team and front-of-house employees to support the efficient delivery of Mozart Coffee Lounge’s all-day breakfast and lunch service.&nbsp; <h3>Benefits</h3>Full Time EmploymentSalary $80,000-$82,000 + Superannuation&nbsp; <h3>Task & responsibilities</h3>Key duties and responsibilitiesOrganise and operate an allocated kitchen section under the direction of the Head Chef or Executive Chef.&nbsp;<ul style="list-style-type:disc;"><li>Plan and coordinate daily food preparation and service requirements for the allocated section, including mise en place, workflow and service timing.&nbsp;</li><li>Prepare and cook Mozart Coffee Lounge’s Austrian-inspired and Modern Australian menu, including all-day breakfasts, egg dishes, schnitzels, sausages, burgers, crepes, soups, pasta, grilled meats, salmon, salads and accompaniments.&nbsp;</li><li>Monitor the quality, flavour, portioning, consistency and presentation of dishes at all stages of preparation and service.&nbsp;</li></ul>Assist the Head Chef and Executive Chef with menu planning, recipe development, daily specials and improvements to cooking and preparation procedures.&nbsp;Estimate ingredient requirements, monitor stock levels and coordinate stock requisitions for the allocated section with the Head Chef.&nbsp;<ul style="list-style-type:disc;"><li>Check the quality and freshness of ingredients and ensure food is correctly stored, labelled and rotated to minimise wastage and maintain cost control.&nbsp;</li></ul>Discuss food-preparation and service issues with the Head Chef, kitchen team and front-of-house staff, including timing and dietary requirements.<ul style="list-style-type:disc;"><li>Demonstrate preparation and cooking techniques and provide day-to-day guidance to the Chef De Partie, Cook/Chef Assistant, Sandwich Hand and Kitchen Hand when working within the section.&nbsp;</li><li>Maintain an organised kitchen section and ensure compliance with food-safety, hygiene, allergen-management and workplace health and safety requirements.</li></ul> <h3>Qualification & experience</h3>To be considered for this position, applicants must have:<ul style="list-style-type:disc;"><li>an AQF Diploma or higher qualification in Commercial Cookery, Culinary Arts or a closely related discipline; and&nbsp;</li><li>at least one year of relevant full-time work experience as a Chef or Chef de Partie in a café, restaurant or comparable commercial kitchen.&nbsp;</li></ul>At least three years of relevant professional experience may substitute for the formal qualification requirement.Applicants must also demonstrate:<ul style="list-style-type:disc;"><li>experience managing or taking responsibility for a kitchen section;&nbsp;</li><li>sound knowledge of food preparation, cooking techniques, portion control and presentation;&nbsp;</li><li>experience preparing dishes in a busy all-day café or restaurant environment;&nbsp;</li><li>good knowledge of food-safety, hygiene and workplace safety requirements;&nbsp;</li><li>the ability to work efficiently and maintain consistent standards during busy service periods;&nbsp;</li><li>effective communication and teamwork skills;&nbsp;</li><li>strong attention to detail and organisational skills; and&nbsp;</li><li>availability to work a flexible roster, including weekends and public holidays.&nbsp;</li></ul>

Hospitality & Tourism

Annual

Work closely with Senior Chefs with over 25 years experience.

Sous Chef

Full time

Gin N Ginger&nbsp;is a hospitality business committed to delivering exceptional culinary experiences through quality cuisine and outstanding service. Based at 3/350 Shute Harbour Rd, Airlie Beach QLD 4802, we specialise in offering high-quality, authentic cuisine in a vibrant and customer-focused environment. As part of our growth, we are currently seeking a passionate and experienced Chef to join our dynamic kitchen team.Key Duties and Responsibilities may include but are not limited to:<ul><li>Planning menus, estimating food and labour costs, and ordering food supplies</li><li>Monitoring quality of dishes at all stages of preparation and presentation</li><li>Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff</li><li>Demonstrating techniques and advising on cooking procedures</li><li>Preparing and cooking food</li><li>Explaining and enforcing hygiene regulations</li><li>Select and train staff</li><li>Freeze and preserve foods</li></ul>Skills/Experience:<ul style="list-style-type:disc;"><li>1 year of experience working as a Chef in a commercial kitchen or hospitality setting.</li><li>Strong knowledge of food safety, kitchen hygiene, and handling procedures.</li><li>Ability to work effectively under pressure.</li><li>Excellent teamwork, time management, and organisational skills.</li></ul>Why Gin N Ginger?<ul style="list-style-type:disc;"><li>Be part of a well-established hospitality business with a reputation for culinary excellence.</li><li>Enjoy a supportive and inclusive team culture with opportunities for growth.</li><li>Work in a professional kitchen with high standards and innovative culinary practices.</li><li>Competitive salary and a commitment to your development and training.</li><li>Opportunity to showcase your creativity and make a real impact on customer satisfaction.</li></ul>If you are a motivated and skilled Chef with a passion for quality food and service, we would love to hear from you.Take the next step in your culinary career and become a valued part of Gin N Ginger.

Gin N Ginger is a hospitality business committed to delivering exceptional culinary experiences through quality cuisine and outstanding service

Chef

This excellent opportunity will be offered on a Permanent Full-Time basis at 38 hours a week.&nbsp; <h3>Benefits</h3><ul style="list-style-type:disc;"><li>Professional growth</li><li>A friendly team environment with a great community care spirit</li><li>Ability to visibly see your impact on the business and its service</li></ul> <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li>Inspect ingredients and food products to ensure they meet required quality and freshness standards.&nbsp;</li><li>Monitor and regulate the temperatures of ovens, grills and other commercial cooking equipment.&nbsp;</li><li>Prepare, season and cook a variety of dishes in accordance with established recipes and menu requirements.&nbsp;</li><li>Check food during preparation and cooking to ensure appropriate quality, flavour and presentation.&nbsp;</li><li>Portion, plate and present dishes with appropriate sauces, gravies and garnishes.&nbsp;</li><li>Store food and ingredients safely in temperature-controlled facilities in accordance with food safety requirements.&nbsp;</li><li>Prepare and modify dishes to accommodate allergies, intolerances and other special dietary requirements.&nbsp;</li><li>Assist with menu planning and estimate food, ingredient and stock requirements.&nbsp;</li><li>Train and guide junior kitchen staff and apprentices, where required.</li></ul> <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li>Excellent English skills</li><li>The right to work in Australia&nbsp;</li><li>AQF Certificate III or AQF Certificate IV in Commercial Cookery or related field</li><li>Minimum of 1 year of work experience</li><li>Team management skills</li><li>Ability to work in a fast-paced environment</li><li>Proficiency in food safety</li><li>Positive communication skills, energy, and attitude</li></ul>

Full time, Annual Salary $79,500 to $84,500 + Superannuation

Cook

Misi &amp; Co Pty Ltd T/as Cena operates a well-regarded dine-in restaurant in Deer Park, VIC 3023. We’re looking for an experienced full-time Chef and a full-time Cook to join our kitchen team and help us deliver consistently excellent food to our customers. <h3>Benefits</h3><ul><li>Competitive salary: $79,500 to $82,000 p.a.&nbsp;</li><li>A supportive and dynamic work environment.</li><li>Opportunities for professional development and career progression.</li><li>Work-life balance, Health and wellness.</li><li>Training and development opportunities</li></ul> <h3>Task & responsibilities</h3>Cook:<ul><li>Prepare and cook menu items according to recipes and quality standards.</li><li>Assist in food preparation, including cutting, chopping, and marinating ingredients.</li><li>Ensure consistency in portion sizes and presentation.</li><li>Maintain a clean and organized workstation.</li><li>Adhere to food safety and hygiene regulations.</li><li>Monitor stock levels and assist with inventory management.</li><li>Support senior chefs in kitchen operations as needed.</li></ul>Chef:<ul><li>Plan, develop, and create new menu items and specials.</li><li>Oversee kitchen operations and food preparation to ensure high-quality standards.</li><li>Manage and train kitchen staff, ensuring smooth workflow and efficiency.</li><li>Maintain inventory, order supplies, and control food costs.</li><li>Ensure compliance with health, safety, and hygiene regulations.</li><li>Monitor and improve kitchen processes for efficiency and productivity.</li><li>Work closely with management to enhance the dining experience.</li></ul> <h3>Qualification & experience</h3><ul><li>Relevant qualifications in commercial cookery (Certificate III or IV preferred).</li><li>Previous experience in a similar role (minimum of 1-2 years).</li><li>Strong understanding of food safety and hygiene standards.</li><li>Ability to work in a fast-paced environment and handle high-pressure situations.</li><li>Excellent teamwork and communication skills.</li><li>Availability for flexible shifts, including weekends and public holidays.</li></ul>

Misi & Co Pty Ltd in Deer Park seeks a full-time chef and cook to deliver high-quality cuisine and contribute to an exceptional dining
experience.

Chefs and Cooks

BALPAR PTY. LIMITED t/a The Carrington Hotel, is a historic landmark in the heart of Katoomba, welcoming guests to the Blue Mountains since 1883. Its Grand Dining Room offers a la carte dining experience in a distinctive heritage setting. We are currently seeking a full-time Chef de Partie to join our team, with the role based in Katoomba, NSW. This position is 38 hours per week, and the ideal candidate will have at least 1 year of relevant experience and hold a diploma in hospitality management. A competitive salary of $79,000 to $84,000, plus superannuation, is on offer. <h3>Benefits</h3> <h3>Task & responsibilities</h3><ul><li>Plan and organise food preparation and cooking within the allocated kitchen section for daily service.&nbsp;</li><li>Prepare, cook and present a range of dishes in accordance with the Grand Dining Room's recipes, portioning and presentation standards.&nbsp;</li><li>Assist the Executive Chef with seasonal menu planning and development, including ingredient selection, portioning and food costing.&nbsp;</li><li>Monitor the quality of dishes throughout preparation, cooking and presentation to maintain consistent standards.&nbsp;</li><li>Monitor stock levels, estimate ingredient requirements, assist with ordering supplies, and check the quality and freshness of food deliveries.&nbsp;</li><li>Store, rotate, refrigerate, freeze and preserve food appropriately to maintain freshness and minimise waste.&nbsp;</li><li>Coordinate mise en place and ensure ingredients, sauces, garnishes and equipment are prepared for service.&nbsp;</li><li>Liaise with the Executive Chef, kitchen and waiting staff regarding food preparation, service requirements, dietary requests and other kitchen matters.&nbsp;</li><li>Prepare menu variations for dietary requirements, including vegetarian, vegan, gluten-free and dairy-free options where required.&nbsp;</li><li>Demonstrate cooking techniques and provide guidance and training to junior kitchen staff on preparation, cooking and presentation procedures.&nbsp;</li><li>Coordinate with other kitchen sections during service to ensure dishes are completed accurately and on time.&nbsp;</li><li>Maintain and enforce food safety, hygiene, cleanliness and safe food-handling standards throughout kitchen operations.&nbsp;</li><li>Monitor portion control and ingredient usage to minimise wastage and assist with controlling food costs.&nbsp;</li><li>Report stock shortages, equipment faults, food-quality concerns and other operational issues to the Executive Chef or management.</li></ul> <h3>Qualification & experience</h3>REQUIREMENTS: Hold relevant qualifications and experience.&nbsp;APPLY: If you meet these criteria, please submit your application with a cover letter detailing your relevant experience and availability. Only shortlisted candidates will be contacted.

BALPAR PTY. LIMITED t/a The Carrington Hotel, is currently seeking a full-time Chef de Partie to join our team.

Chef de Partie

About the roleWe're looking for a qualified, experienced Chef to join a strong kitchen team in a high-volume venue. You'll report to the Head Chef and work as a key member of the brigade.This role is for a Chef who already has the trade skills and can work on their own from day one. You'll need to run a section confidently during busy services and produce every dish consistently to our standard. Our kitchen handles high covers daily, so we need someone reliable and organised who is calm under pressure.Duties and responsibilities<ul><li>Plan menus and develop seasonal dishes and specials with the Head Chef</li><li>Estimate food and labour costs, cost recipes and help manage food margins</li><li>Order, requisition and receive food supplies and check them for quality</li><li>Prepare and cook food to set recipes, portion sizes and presentation standards</li><li>Run a section during service and coordinate with other sections for timely, consistent delivery</li><li>Monitor food quality during preparation and service</li><li>Explain and enforce hygiene and food safety rules, including temperature control, labelling and cleaning records</li><li>Store, freeze and preserve food correctly and manage stock rotation to minimise waste</li><li>Demonstrate techniques to kitchen staff and advise on cooking procedures</li><li>Help train and supervise junior kitchen staff and apprentices</li><li>Talk to management about food preparation, dietary requirements and allergens</li><li>Follow WHS procedures and report hazards and incidents</li></ul>Skills, qualifications and experience required<ul><li>Certificate IV in Commercial Cookery, or a higher relevant qualification such as a Diploma of Hospitality Management</li><li>At least 2 years' full-time experience as a qualified Chef in a commercial kitchen, gained after completing the qualification. High-volume experience is highly regarded.</li><li>Proven ability to run a section on your own during busy services</li><li>Strong knowledge of cooking techniques, food costing, stock control and kitchen systems</li><li>A current food safety qualification and a sound understanding of Australian food safety standards</li><li>Professional, reliable and consistent, with a strong work ethic and good teamwork</li><li>Good English communication skills</li><li>Availability for a rotating roster, including early mornings, weekends and public holidays</li></ul>

We're looking for a qualified Chef to join our kitchen team. You'll help deliver consistent, high-quality food across a high-volume service.

Qualified Chef

We are seeking an experienced Chef to join our team on a full-time basis. The successful candidate will prepare and cook meals, contribute to menu planning, and help coordinate daily kitchen operations.&nbsp;&nbsp;<h3 style="margin-left:0px;">Benefits</h3>$75,000 to $80,000 per annum plus superannuation, depending on skills and experience.&nbsp;&nbsp;<h3 style="margin-left:0px;">Task &amp; responsibilities</h3>•&nbsp;&nbsp;&nbsp;&nbsp;Plan and prepare Nepalese dishes in accordance with the restaurant’s menu and quality standards.•&nbsp;&nbsp;&nbsp;&nbsp;Prepare ingredients, spices, sauces and marinades for daily service.•&nbsp;&nbsp;&nbsp;&nbsp;Cook and present meals consistently, including during busy service periods.•&nbsp;&nbsp;&nbsp;&nbsp;Contribute to menu planning, specials and recipe development.•&nbsp;&nbsp;&nbsp;&nbsp;Check the quality and freshness of ingredients and finished dishes.•&nbsp;&nbsp;&nbsp;&nbsp;Coordinate food preparation and cooking to ensure timely service.•&nbsp;&nbsp;&nbsp;&nbsp;Monitor stock levels, order supplies and minimise food waste.•&nbsp;&nbsp;&nbsp;&nbsp;Maintain food safety, hygiene and cleanliness standards.•&nbsp;&nbsp;&nbsp;&nbsp;Guide and train kitchen staff where required.•&nbsp;&nbsp;&nbsp;&nbsp;Work with front-of-house staff to meet customer needs.&nbsp;&nbsp;&nbsp;<h3 style="margin-left:0px;">Qualification &amp; experience</h3>•&nbsp;&nbsp;&nbsp;&nbsp;Certificate IV in Kitchen Management or an equivalent relevant qualification.•&nbsp;&nbsp;&nbsp;&nbsp;At least 1–2 years of relevant experience as a Chef in a commercial kitchen.•&nbsp;&nbsp;&nbsp;&nbsp;Experience in a restaurant environment; experience preparing Nepalese cuisine will be highly regarded.•&nbsp;&nbsp;&nbsp;&nbsp;Good knowledge of food preparation, cooking techniques and commercial kitchen operations.•&nbsp;&nbsp;&nbsp;&nbsp;Sound knowledge of food safety, hygiene and safe food-handling practices.•&nbsp;&nbsp;&nbsp;&nbsp;Ability to maintain food quality and consistency during busy service periods.•&nbsp;&nbsp;&nbsp;&nbsp;Good organisational and time-management skills.•&nbsp;&nbsp;&nbsp;&nbsp;Ability to work effectively as part of a kitchen team.•&nbsp;&nbsp;&nbsp;&nbsp;Willingness to work a flexible roster, including evenings, weekends and public holidays.&nbsp;&nbsp;&nbsp;

We are seeking an experienced Chef to join our team on a full-time basis.

THE SWAN VALLEY GROUP PTY LTD is a restaurant and function venue located in Henley Brook, Western Australia. We are committed to providing quality food and a welcoming dining experience for our customers. We are currently seeking an experienced and motivated Cook to join our kitchen team on a full-time basis. The successful candidate will work closely with the kitchen team to maintain consistent food quality, efficient kitchen operations, and high standards of food safety and hygiene. <h3>Benefits</h3><ul><li>Full-time employment.</li><li>Supportive and professional working environment.</li><li>Opportunity to develop your skills and experience within the industry.&nbsp;</li></ul> <h3>Task & responsibilities</h3><ul><li>Prepare, cook and present a variety of dishes served by the restaurant, ensuring consistency in flavour, portion size and presentation.</li><li>Complete daily food preparation, including preparing ingredients, sauces, marinades and other items required for service.</li><li>Cook meals in accordance with the restaurant’s menu, recipes and established preparation methods.</li><li>Assist with food preparation for restaurant service, functions, events and other bookings held at the venue.</li><li>Work closely with chefs, management and other kitchen staff to ensure meals are prepared and served efficiently during busy service periods.</li><li>Monitor kitchen supplies and ingredient levels, assist with stock rotation and informing when additional supplies are required.</li><li>Minimise food wastage by following appropriate portioning, storage and food-handling procedures.</li><li>Maintain a clean, organised and hygienic work area and ensure kitchen equipment and preparation areas are kept in suitable condition.</li><li>Follow food safety, hygiene and workplace health and safety requirements.</li><li>Coordinate with front-of-house staff to support the timely preparation and delivery of meals to customers and function guests.</li><li>Assist and guide junior kitchen staff with food preparation and general kitchen procedures when required.</li></ul> <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li>Relevant cookery qualification and at least 1 year of relevant experience.&nbsp;</li><li>Ability to prepare and cook meals to a consistent standard.</li><li>Good teamwork and communication skills.</li><li>Ability to work efficiently during busy service periods.</li><li>Good understanding of food safety and hygiene practices.</li><li>Reliable, organised and able to work with minimal supervision.</li></ul>

Join our  team as a full-time Cook, where you can learn, grow your skills and build valuable experience in a supportive workplace.

The Yambil Inn Motel is within easy walking distance to Griffith’s main street where you can find premier shopping and the cities popular restaurant scene. If you are travelling for business, or as a couple or family, enjoy the high quality and comfort of our spacious and clean rooms afforded to guests in our unit style motel accommodation.We are seeking an experienced, motivated and customer-focused Hotel/Motel Manager to oversee the day-to-day operations of our property and ensure the highest standards of guest service, operational efficiency, compliance and financial performance.The successful candidate will be responsible for managing and coordinating multiple areas of the hotel/motel, including accommodation services, reception, housekeeping, food and beverage operations, maintenance, security, staff supervision and financial administration. <h3>Benefits</h3><ul><li>Competitive Salary</li><li>Career and development opportunities&nbsp;</li><li>Join a diverse and inclusive team of exceptional people</li></ul> <h3>Task & responsibilities</h3><ul><li>Oversee daily hotel/motel operations, ensuring all departments operate efficiently and in accordance with established policies, procedures and service standards.&nbsp;</li><li>Direct and coordinate reservation and reception activities, including managing bookings, check-ins and check-outs, guest enquiries, complaints and requests to ensure a smooth and positive guest experience.&nbsp;</li><li>Supervise room service and housekeeping operations, ensuring guest rooms, common areas and facilities are maintained to a consistently high standard of cleanliness, presentation and hygiene.&nbsp;</li><li>Coordinate and supervise security arrangements, ensuring the safety and security of guests, employees, property and business assets, and responding appropriately to security incidents.&nbsp;</li><li>Oversee garden, grounds and property maintenance, coordinating regular maintenance, repairs and upkeep to ensure the property remains safe, functional and well presented.&nbsp;</li><li>Plan, coordinate and supervise bar and restaurant operations, including service standards, staffing, stock control, customer service and compliance with relevant requirements.&nbsp;</li><li>Coordinate functions, conferences and events, ensuring appropriate planning, staffing, facilities, catering and customer service are provided to meet clients' requirements.&nbsp;</li><li>Monitor and assess customer satisfaction, regularly reviewing guest feedback, online reviews, complaints and service standards and implementing improvements where necessary.&nbsp;</li><li>Manage and coordinate accounting and purchasing activities, including monitoring invoices, supplier accounts, purchases, stock levels, expenses and other financial transactions.&nbsp;</li><li>Manage budgets and financial resources, including monitoring revenue, expenditure, operating costs and financial performance and identifying opportunities to improve profitability and operational efficiency.&nbsp;</li><li>Monitor departmental performance and operating costs, ensuring resources are used effectively and business objectives are achieved.&nbsp;</li><li>Maintain accurate operational and financial records, including preparing regular reports relating to occupancy, revenue, expenses, staffing, purchasing, customer feedback and overall hotel/motel performance.&nbsp;</li><li>Ensure compliance with occupational health and safety (WHS/OHS) requirements, including maintaining safe working practices, identifying potential hazards and ensuring appropriate workplace procedures are followed.&nbsp;</li><li>Supervise, train and coordinate employees, providing guidance to staff and ensuring employees understand their duties, service standards, workplace policies and safety requirements.&nbsp;</li><li>Handle guest concerns and resolve complaints professionally, taking appropriate action to maintain customer satisfaction and protect the reputation of the business.&nbsp;</li><li>Assist guests with local tourism information, including providing information about local attractions, restaurants, activities and services.&nbsp;</li><li>Arrange or coordinate tours, transportation and other guest services where required, working with local service providers to meet guest requirements. &nbsp;</li><li>Review and improve operational procedures, identifying opportunities to enhance efficiency, guest satisfaction, staff performance and overall business outcomes.&nbsp;</li><li>Ensure the hotel/motel consistently meets applicable industry, health, safety, licensing and regulatory requirements.&nbsp;</li></ul> <h3>Qualification & experience</h3><ul><li>Relevant qualification: Advanced Diploma of Hospitality Management</li><li>Demonstrated 1-2 years of experience in hotel, motel or hospitality management.&nbsp;</li><li>Strong leadership and staff-management skills.&nbsp;</li><li>Excellent customer service and communication skills. A good understanding of workplace health and safety requirements.&nbsp;</li><li>The ability to manage multiple departments and priorities in a busy hospitality environment.&nbsp;</li><li>A professional approach to dealing with guests, staff, suppliers and other stakeholders.</li></ul>

This is an excellent opportunity for someone who enjoys leading people and creating exceptional guest experiences.

Hotel or Motel Manager

Job descriptionNaan King&nbsp;is looking for highly skilled and passionate Chef on a full time permanent position with experience in Indian cuisine to join our dynamic team. The role focus on preparing and cooking Indian dishes from our menu. The candidate must have strong understanding of Indian cooking methods and spice blends.Responsibilities<ul><li style="text-align:justify;">Preparation and cooking of food in accordance with our menu.</li><li style="text-align:justify;">Ensuring food handling and storage is in accordance with food handling regulations and is of the highest standard.</li><li style="text-align:justify;">Oversee food plating and garnishing, maintaining consistency and artistic presentation.</li><li style="text-align:justify;">Implements rosters within a strict budget.</li><li style="text-align:justify;">Planning of menu items and estimation of food requirements.</li><li style="text-align:justify;">Estimates food and labour costs in consultation with management.&nbsp;</li><li style="text-align:justify;">Discussing food preparation issues with management.</li><li style="text-align:justify;">Training and developing kitchen staff.</li><li style="text-align:justify;">Managing cost of sales and labour.</li><li style="text-align:justify;">Check the quality of raw and cooked food products to ensure that standards are met.</li><li style="text-align:justify;">Check the quantity and quality of received products.&nbsp;</li><li style="text-align:justify;">Prepare food to meet special dietary requirements.</li><li style="text-align:justify;">Create and test new recipes, experimenting with flavours and techniques to innovate the menu.</li><li style="text-align:justify;">Regulate the temperature of stoves and oven to ensure the dishes are cooked at appropriate levels.</li><li style="text-align:justify;">Liaising with food suppliers.</li><li style="text-align:justify;">Monitoring quality of all dishes at all stages of preparation and presentation, ensuring the food quality is consistent to a high standard.</li><li style="text-align:justify;">Manage and maintain stock efficiently.</li><li style="text-align:justify;">Work at pace and be flexible with client requests.</li><li style="text-align:justify;">Delegating tasks and resolving issues as they arise.</li><li style="text-align:justify;">Check food is stored and handled as per food health and hygiene regulations.</li><li style="text-align:justify;">Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen.</li></ul>Skills and Qualifications<ul><li style="text-align:justify;">Certificate IV in commercial cookery and Diploma in relevant Hospitality qualification.</li><li style="text-align:justify;">Prior experience as a Chef minimum 2 years in Indian cuisine</li><li style="text-align:justify;">Strong knowledge of cooking methods and operating kitchen tools and equipment.</li><li style="text-align:justify;">Ability to work Full Time.</li><li style="text-align:justify;">Flexible to work on a rotating roster.</li><li style="text-align:justify;">Ability to work independently and as part of a team.</li><li style="text-align:justify;">Extensive knowledge of traditional Indian cooking methods, spices and ingredients.</li></ul>Only shortlisted candidates will be contacted.Job Type: Permanent Full-timeThe RewardYou will be joining a company that wants you to succeed, we offer:<ul><li style="text-align:justify;">Highly competitive pay plus superannuation</li><li style="text-align:justify;">Very cooperative and motivated team to work with</li><li style="text-align:justify;">Career and development opportunities, learning from the best</li></ul>Job Type: Full-timeSalary: $75,000.00 – $85,000.00 per year plus superannuation&nbsp;&nbsp;

Looking for a dynamic and highly skilled Chef

Bar & Beverage Staff

Chefs/Cooks

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Other

Waiting Staff

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