Gyukatsu Kyoto Katsugyu Australia is seeking a qualified and experienced Chef to join our kitchen team in Sydney. This is a full-time position offering the opportunity to work in a well-established Japanese restaurant known for its premium wagyu gyukatsu and commitment to authentic culinary standards. <h3>Benefits</h3>Competitive salary of $79,000 – $83,000 per annum plus 12% superannuationFull-time, stable employment with a guaranteed minimum of 38 hours per weekOpportunity to work with a globally recognised Japanese restaurant brandSupportive and professional team environmentOngoing training and skill development in authentic Japanese cuisineCareer progression opportunities within a growing hospitality groupWell-structured kitchen operations with a strong focus on quality and consistencyConvenient Sydney location with access to public transportStaff meals provided during shiftsPositive workplace culture that values teamwork, respect, and continuous improvement <h3>Task & responsibilities</h3>Preparing, cooking, and presenting high-quality Japanese dishes including gyukatsu, katsu, ramen, and donburi in accordance with established recipes and standardsManaging and coordinating kitchen operations across all sections to ensure efficient and timely serviceEnsuring consistency in food quality, portion control, and presentation at all timesPlanning and contributing to menu development and continuous improvement of menu offeringsMonitoring food preparation and cooking processes to maintain quality and efficiencyEnsuring compliance with food safety, hygiene, and sanitation standards in line with HACCP requirementsManaging stock control, ordering, and inventory, including implementation of FIFO proceduresMinimising food wastage and maintaining cost control measuresSupervising, training, and mentoring kitchen staff, including junior team membersMaintaining a clean, organised, and safe kitchen environment in line with Work Health and Safety (WHS) regulationsCoordinating with front-of-house staff to ensure smooth and efficient service deliveryPerforming effectively under pressure during busy service periods <h3>Qualification & experience</h3>Certificate III or IV in Commercial Cookery (or equivalent qualification)At least 2 years of full-time relevant work experience as a Chef, or at least 3 years of relevant experience if no formal qualificationDemonstrated experience working in a commercial kitchen, preferably in Japanese cuisine or a high-volume environmentStrong knowledge of food safety standards and kitchen operationsProven ability to supervise and train staffStrong organisational and time management skillsAbility to work flexible hours, including evenings, weekends, and public holidays

Hospitality & Tourism

Annual

Join a leading Japanese restaurant as a Chef—cook premium wagyu, grow your career, and enjoy stable full-time work in a dynamic Sydney kitchen.

Chef

Full time

El Porton, an Australian company, is seeking a skilled to join our team. Responsibilities include overseeing daily operations, managing staff, ensuring customer satisfaction, and maintaining quality standards. The ideal candidate will have experience in the hospitality industry, strong leadership skills, and a passion for delivering exceptional service. Benefits include competitive salary, opportunities for growth, and a supportive work environment. Join us at El Porton and be a part of our success story. <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunities for growth</li><li>Supportive work environment</li><li>Training and development programs</li><li>Employee discounts</li><li>Recognition programs</li><li>Team building activities</li><li>Work-life balance initiatives</li><li>Career advancement opportunities</li><li>Employee referral program</li><li>Social events</li></ul> <h3>Task & responsibilities</h3><ul><li>Manage the full daily operations of the restaurant, ensuring smooth and efficient service.</li><li>Supervise FOH and BOH staff, providing leadership, guidance, and ongoing performance monitoring.</li><li>Prepare and manage staff rosters based on projected sales and labour‑cost targets, ensuring wage percentages remain within budget.</li><li>Adjust staffing levels in response to daily and weekly sales performance to maintain operational efficiency and cost control.</li><li>Ensure staff compliance with company policies, workplace health and safety regulations, and food safety standards.</li><li>Develop and implement strategies to improve operational efficiency, service quality, and cost‑control outcomes.</li><li>Conduct and oversee regular stocktakes; manage supplier relationships, place orders, and make purchasing decisions to maintain optimal stock levels while minimising wastage and controlling food costs.</li><li>Monitor and maintain quality standards across all service and operational areas.</li><li>Handle customer inquiries and resolve complaints professionally to maintain customer satisfaction.</li><li>Create, review, and update menus in collaboration with relevant departments.</li><li>Train, mentor, and, where required, recruit staff to ensure high performance and alignment with service standards.</li><li>Ensure compliance with health, safety, and regulatory requirements across all operational activities.</li><li>Collaborate with other departments to support business goals and operational improvements.</li><li>Exercise independent decision‑making authority regarding staffing, service standards, operational procedures, and cost‑control strategies.</li><li>Report directly to the business owner on operational performance, staffing, financial outcomes, and strategic initiatives.</li></ul> <h3>Qualification & experience</h3><ul><li>Diploma or higher in Hospitality, Business Management or at least three years of experience can substitute for formal qualification&nbsp;</li><li>Proven experience as a Restaurant Manager</li><li>Strong leadership and communication skills</li><li>Knowledge of food and beverage industry trends</li><li>Ability to work in a fast-paced environment</li><li>Excellent customer service skills</li><li>Ability to work flexible hours</li><li>Strong problem-solving skills</li></ul>

Join El Porton as a Restaurant Manager and lead our team to success.

Restaurant Manager

Hunter St. Hospitality is part of Urban Purveyor Group Pty Ltd.&nbsp;&nbsp;Various opportunities available for Chefs at Hunter St. Hospitality brands (Fratelli Fresh, El Camino Cantina &amp; The Bavarian) across the Miranda area!Find out more:Fratelli Fresh: https://www.fratellifresh.com.au/El Camino Cantina: https://www.elcaminocantina.com.au/The Bavarian: https://www.thebavarians.com/ <h3>Benefits</h3>We 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, Beverage and private health insurance discounts• Grow within one of the largest hospitality groups in Australia <h3>Task & responsibilities</h3>• Food preparation, support &amp; train the kitchen hand team &amp; produce high quality dishes• Working within a high performing team to deliver high quality products and a smooth service• Creating memorable and personalised experiences for our guests in a casual setting• Ensuring Food Safety &amp; Hygiene procedures are followed <h3>Qualification & experience</h3>Are you looking for your next opportunity in hospitality? Hunter St. Hospitality brands have a range of opportunities for Chefs (Sous Chef, Chef de Partie, Demi Chef and Commis Chef)• Previous experience in a commercial kitchen within a casual dining environment• A Culinary Professional that can deliver exceptional service• Exceptional knowledge of food safety &amp; hygiene• Flexibility to work across a rotating roster, including weekends and late nights

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

Chefs - Hunter St. Hospitality Miranda

Position Overview:&nbsp;As a Hotel Manager, you will hold a pivotal role within our accomplished Management Team, reporting directly to the Venue Manager. Your responsibility will encompass the comprehensive oversight of all operational facets of The Dorset Gardens Hotel Motel. Central to your role is fostering an environment of professionalism, inspiring staff leadership, and ensuring the seamless operation of the establishment.&nbsp; <h3>Benefits</h3>What We Offer: We deeply value our team members and are committed to your success. In return for your dedication, we provide:<ul><li>A competitive remuneration package tailored to your experience and contributions.</li><li>Abundant opportunities for career development within our dynamic and evolving organization.</li></ul>Application Process: If you seek a challenging and exhilarating role within an ever-evolving environment, seize this opportunity to excel. Please forward your resume promptly. <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li>Collaborate closely with the Management Team to strategically oversee and optimize all departments within the Hotel.</li><li>Champion a culture of excellence, ensuring both guests and staff experience the highest standards of service.</li><li>Demonstrate a sound understanding of day-to-day Hotel operations, ensuring smooth and efficient processes.</li><li>Exhibit proficiency in cash handling and reconciliation, upholding our financial integrity.</li><li>Embrace a flexible approach to roster availability, accommodating business demands including evenings, weekends, and public holidays.</li><li>Hold a valid and up-to-date Responsible Service of Alcohol (RSA) certification (Essential).</li><li>Leverage your previous experience in a similar role to inspire growth and innovation.</li></ul><ul><li>Directing and overseeing reservation, reception, room service and housekeeping activities</li><li>Supervising security arrangements, and garden and property maintenance</li><li>Planning and supervising bar, restaurant, function and conference activities</li><li>Observing liquor, gaming, and other laws and regulations</li><li>Assessing and reviewing customer satisfaction</li><li>Overseeing accounting and purchasing activities</li><li>Ensuring compliance with occupational health and safety regulations</li><li>May provide guests with local tourism information, and arrange tours and transportation</li></ul> <h3>Qualification & experience</h3>Our ideal candidate embodies the following qualities:<ul><li>AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2)</li><li>At least three years of relevant experience may substitute for the formal qualifications listed above.</li><li>At least 1-year experience preferred</li><li>Vibrant energy, enthusiasm, and an unwavering commitment to excellence.</li><li>Proficiency in the fundamental aspects of day-to-day Hotel operations.</li><li>Demonstrated expertise in cash handling and reconciliation, ensuring meticulous attention to detail.</li><li>Flexibility to adapt to varying rosters, contributing to a seamless guest experience.</li><li>Possession of a current RSA certification, underlining your commitment to responsible service.</li><li>While not a strict requirement, experience in a similar role will be favorably considered.</li></ul>

Join us at The Dorset Gardens Hotel Motel and become an integral part of our cohesive team, dedicated to crafting exceptional guest experiences.

Hotel Manager

Whites Corner Store is a beloved local gem in North Ward, Queensland, known for its rich history, gourmet offerings, and strong sense of community. We are looking for an energetic and reliable&nbsp;Kitchen Hand to join our friendly crew!Main duties will include:<ul><li>Preparing ingredients and basic food items according to store recipes and directions.</li><li>Assisting cooks and supervisors in food preparation and presentation.</li><li>Washing, cleaning, and maintaining kitchen utensils, equipment, and work areas.</li><li>Receiving and storing supplies, ensuring proper stock rotation.</li><li>Maintaining hygiene and safety standards in all food preparation and service areas.</li><li>Collecting and disposing of kitchen waste and keeping work areas tidy.</li><li>Assisting with serving and packaging food during busy periods.</li><li>Following instructions from the Supervisor and working collaboratively as part of the kitchen team.</li><li>Assisting with answering phones for catering when required</li></ul>What we’re looking for:<ul><li>At least one year of experience in this role, demonstrating solid knowledge of food hygiene and safety standards&nbsp;</li><li>A hardworking, dedicated professional with attention to detail and a commitment to product quality</li><li>Ability to follow instructions and work efficiently under pressure&nbsp;</li><li>A relevant qualification in hospitality is preferred</li><li>Strong teamwork skills.</li></ul>Salary:&nbsp;68,864 AUDJob type:&nbsp;Full-timeWhat we offer:&nbsp;<ul><li>Competitive salary&nbsp;</li><li>Be part of a dynamic, supportive team</li><li>A positive and collaborative work culture</li></ul>Location: 1 ROSE ST, NORTH WARD, QLD 4810

We are looking for an energetic and reliable Kitchen Hand to join our friendly crew!

Kitchen Hand

Prepare and bake a wide range of pastries, breads, cakes, and desserts in accordance with established recipes and quality standards; measure, mix, knead, shape, and proof doughs and batters; operate and maintain baking equipment; monitor oven temperatures and baking processes to ensure consistency; decorate and present products to a high standard; ensure compliance with food safety, hygiene, and WHS regulations; inspect raw materials and finished products for quality; manage stock rotation, ordering, and minimise waste; maintain a clean and organised kitchen; and work collaboratively with the team to meet daily production and customer demand. <h3>Benefits</h3>Permanent full-time position (38 hours per week) with a competitive salary plus superannuation, offering stable long-term employment in a well-established regional café. You will work in a supportive and professional kitchen environment that values quality, consistency, and teamwork, with opportunities to further develop trade-level pastry skills aligned with Australian industry standards, gain hands-on experience across a wide range of baked goods, and contribute creatively to product development. The role also provides exposure to end-to-end production processes, strong workplace safety practices, and the opportunity for career progression within the hospitality industry. <h3>Task & responsibilities</h3>Prepare, mix, knead, shape, and bake a wide range of pastries, cakes, breads, biscuits, and desserts in accordance with standard recipes and production schedules; check quality of raw materials and accurately weigh ingredients; monitor fermentation, proofing, and oven temperatures to ensure consistency and quality; prepare fillings and finishes; glaze, decorate, and present products to a high standard; coordinate batch production, including forming, baking, cooling, and finishing; operate and maintain baking equipment and machinery; ensure compliance with food safety, hygiene, and WHS regulations; maintain cleanliness of work areas, tools, and equipment; manage stock control, ordering, and storage of ingredients; minimize waste and maintain portion control; and work collaboratively with kitchen staff to meet daily production targets and customer demand. <h3>Qualification & experience</h3>Certificate III in Patisserie (or equivalent trade qualification) and at least one year of relevant work experience as a pastry cook; demonstrated skills in preparing and baking a wide range of pastries, cakes, breads, and desserts; sound knowledge of baking techniques, ingredient functions, and food safety standards; ability to operate commercial baking equipment; strong attention to detail and time management and ability to work efficiently in a fast-paced environment; and a commitment to maintaining high quality and hygiene standards in line with Australian industry requirements.&nbsp;

Join Jack’s Country Bakehouse Café in Sale, VIC, as a pastry cook to craft quality baked goods in a dynamic, supportive kitchen.

PASTRYCOOK  POSITION AT JACK'S COUNTRY BAKEHOUSE CAFE

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

Location:&nbsp;Shop 5/34 Eyre St, Kingston ACT 2604Company:&nbsp;Dau Family Pty Ltd (Trading As Noi Noi Vietnamese Kitchen)Position Type:&nbsp;Full-timeSalary:&nbsp;$77,000 to $80,000 per annum (plus superannuation)Job Description:We are seeking a full-time Chef to support our kitchen operations and maintain our high standard of food quality, consistency and service.&nbsp;How to applyApplications are open to suitably qualified and experienced candidates with the right to work in Australia. To apply, please submit your resume and a brief cover letter outlining your relevant experience and qualifications for the role. <h3>Benefits</h3> <h3>Task & responsibilities</h3>Key Responsibilities:<ul><li>Plan and organise kitchen operations, including menu development, food preparation, and overall coordination between the kitchen and front of house to ensure efficient and timely service.</li><li>Prepare and cook dishes while monitoring quality and presentation standards at all stages.</li><li>Select, supervise, train and provide guidance to staff, including demonstrating cooking techniques, safe work practices and adhering to dietary requirements and protocols.</li><li>Estimating, ordering and managing stock, including receiving deliveries, rotating stock and minimising wastage.&nbsp;</li><li>Manage food and labour costs in line with budget and menu pricing.</li><li>Ensure compliance with all food safety, hygiene and workplace health and safety requirements.</li></ul> <h3>Qualification & experience</h3>Requirements:To be considered for this position, applicants must meet the following criteria:<ul><li>A relevant Certificate IV in Commercial Cookery and Diploma of Hospitality Management</li><li>Experience in a busy kitchen environment in a similar role</li><li>Ability to work efficiently and accurately under pressure in a fast-paced environment.</li><li>Strong communication skills and the ability to work effectively as part of a team.</li></ul>

We are seeking a full-time Chef to support our kitchen operations and maintain our high standard of food quality, consistency and service.

Hunter St. Hospitality is part of Urban Purveyor Group Pty Ltd.&nbsp;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, Munich Brauhaus, Winghaus and SLICE.We are searching for our next leader at;<ul><li>El Camino, Sunshine Plaza</li></ul> <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> <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> <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>

General Manager - Hunter St Hospitality

We're proud to do things differently at the Folly Steakhouse - Icon Restaurants Australia - and strive to positively impact the lives of everyone involved. It's a culture of respect and camaraderie that breeds enthusiasm. It starts with entertaining each customer like a guest in our home. The Folly Steakhouse is always looking for dedicated, fun-loving people to help make our restaurants a success. We know you will want to share in our success too.We are looking for Chefs and Cooks for the new Folly Steakhouse in North Strathfield.&nbsp;Successful candidates should have: &nbsp;<ul style="list-style-type:disc;"><li>Experience in a high volume restaurant;&nbsp;</li><li>A Diploma in Hospitality Management or Kitchen Management (or equivalent) for Chefs or a Certificate IV in Commercial Cookery for Cooks. Three years or more experience may be considered in lieu of formal qualifications;&nbsp;</li><li>Good Work ethic;&nbsp;</li><li>Ability to work in a fast paced steakhouse.&nbsp;</li></ul>At The Folly Steakhouse, we cook everything from scratch and all sauces, soups and dressings are made fresh inhouse, we do our own butchery, and make our own desserts. As a Chef, you should have extensive experience working in a brigade across multiple disciplines. Stock ordering and cost control as well as involvement with staff recruitment and training will be part of the role. Food Hygiene, and Health and Safety knowledge must be demonstrated as well as quality control of all aspects of the menu. As a Cook, you should have experience with working under the direction of Chefs, preparing and cooking steaks and other menu items as per recipe cards and ensuring appealing plate presentation.&nbsp;Great people like you already have jobs, but if you are driven to be a part of something that you can be proud of, is fun, that values you, and that you can call your own-consider The Folly Steakhouse. At The Folly Steakhouse, you will spend your time being focused on serving great food to our valued customers.&nbsp;Please email us for more information about this incredible opportunity and to lodge an application to join a true leader in the industry.Job Type: Full-time

Personal Growth and Advancement Opportunities. Very focused and driven company.

Chefs and Cook

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317 available jobs

Chef

Restaurant Manager

Chefs - Hunter St. Hospitality Miranda

Hotel Manager

Kitchen Hand

PASTRYCOOK POSITION AT JACK'S COUNTRY BAKEHOUSE CAFE

McDonalds Department Managers

Chef

General Manager - Hunter St Hospitality

Chefs and Cook