This candidate is a seasoned Motel/ Hotel Manager with extensive experience in the accommodation sector. They possess a strong background in staff management, customer service, and operational oversight, making them an ideal fit for managing motel operations effectively. Their proven leadership skills and strategic planning abilities ensure high -quality service delivery and business growth. Housekeeping Manager is a plus.

Hospitality & Tourism

Annual

Accommodation Manager

Full time

As a Senior Retail/Store Manager, you will oversee all aspects of store operations, lead and develop management and retail teams, drive sales growth, manage budgets and inventory, implement business strategies, maintain strong supplier and customer relationships, and ensure compliance with company policies and operational standards. You will be responsible for achieving financial and performance targets while delivering exceptional customer service and supporting the long-term growth and success of the business. <h3>Benefits</h3><ul style="list-style-type:disc;"><li>A supportive and friendly work environment.</li><li>Career growth opportunities with the potential for further promotions and role advancement.</li><li>Competitive salary package with performance-based bonuses and incentives.</li><li>Comprehensive training programs and leadership development to enhance managerial skills.</li><li>Discounts on products, services, and special offers for employees.</li></ul>&nbsp; <h3>Task & responsibilities</h3><ul><li style="text-align:justify;">Overseeing and managing the day-to-day operations of the business outlet, ensuring seamless coordination between customer-facing and kitchen operations.</li><li style="text-align:justify;">Developing and implementing staff schedules to ensure optimal coverage and maintain operational flow.</li><li style="text-align:justify;">Analysing sales data and financial performance to meet profitability goals, manage budgets, and make informed business decisions.</li><li style="text-align:justify;">Maintaining accurate documentation of inventory, revenue, expenditures, and financial transactions to ensure compliance and proper record-keeping.</li><li style="text-align:justify;">Coordinating stock procurement, delivery acceptance, and inventory management to minimize waste, optimize stock levels, and ensure availability.</li><li style="text-align:justify;">Ensuring correct pricing and product displays to maximize sales, and utilizing effective promotional materials to attract customers.</li><li style="text-align:justify;">Managing point-of-sale systems and overseeing electronic payment processes, as well as cash reconciliation procedures to maintain financial accuracy.</li><li style="text-align:justify;">Delivering exceptional customer service by addressing service concerns promptly, ensuring a positive experience for customers.</li><li style="text-align:justify;">Implementing marketing initiatives, including product promotions, special offers, and bundled deals to increase sales and customer engagement.</li><li style="text-align:justify;">Ensuring adherence to food safety, hygiene, and workplace health and safety regulations, maintaining a safe and clean working environment.</li><li style="text-align:justify;">Leading staff training programs focused on food preparation, customer engagement, and safety protocols to ensure high standards.</li><li style="text-align:justify;">Formulating and implementing purchasing policies to ensure product availability and cost control.</li><li style="text-align:justify;">Recruiting, onboarding, and evaluating employee performance through regular performance reviews and providing constructive feedback.</li><li style="text-align:justify;">Liaising with suppliers, service providers, and franchise support teams to ensure product availability, quality, and operational support.</li><li style="text-align:justify;">Monitoring product shelf life and waste reduction, ensuring efficient stock usage and maintaining a clean, safe environment.</li><li style="text-align:justify;">Introducing operational initiatives to boost efficiency, enhance service quality, and increase customer loyalty.</li><li style="text-align:justify;">Participating in community marketing efforts and overseeing social media campaigns to promote the brand and engage with customers.</li><li style="text-align:justify;">Verifying equipment is in working order, ensuring food storage meets safety standards, and reporting issues to the management team.</li><li style="text-align:justify;">Assisting in compiling daily financial summaries and reconciling cash register balances to ensure accurate financial reporting.</li></ul> <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li style="text-align:justify;">Minimum AQF level diploma or higher in a relevant or related field.</li><li style="text-align:justify;">Minimum three year of experience in retail management or a similar role.</li><li style="text-align:justify;">Strong leadership and team management skills, with the ability to motivate and guide staff.</li><li style="text-align:justify;">Excellent communication, time management, and problem-solving abilities.</li><li style="text-align:justify;">Proven experience in managing inventory, implementing sales strategies, and driving store performance.</li><li style="text-align:justify;">High attention to detail and commitment to delivering excellent customer service and maintaining store standards.</li></ul>

"Oversee store operations, lead a team, and drive sales while ensuring excellent customer service in a dynamic and organized environment."

Retail Manager

Only eligible and experienced candidates to apply!We AUSBANGLA FOODS Pty Ltd trading as Bombay Tandoori located in Mascot, NSW is currently seeking an experienced Qualified Cook to join our pristine &amp; very fast paced venue. Working alongside the other staff, you will assume a key role within the team and will be responsible in assisting with the smooth operation of the Kitchen Department.The suitable applicant will perform following duties.· Menu planning &amp; Product development.· Product development and control of all culinary operations· Direction and administration.· Monitor and develop team member performance to include Staff training, Promotion,· Price structuring and cost containment· Candidates must have experience in working on Tandoor and creating Tandoori dishes· Safety and sanitation standards and regulation· Quality control and profit enhancement.· Inventory and purchasing.· Product development and guest relation.· Restaurant continuing effort to deliver outstanding guest service and financial profitability.· Plan and direct food preparation and culinary activities· Oversee all dishes as they leave the Kitchen· Comply with nutrition and sanitation regulations and safety standards· Maintain a positive and professional approach with coworkers and customers· Slightly modify recipes to meet customers’ needs and requests (e.g., reduce salt, remove dairy)· Monitor food stock and place orders· Check freshness of food and discard out-of-date itemsThe suitable applicant will exhibit the following qualities.<ul><li>Strong communication and time management skills</li><li>A high level of attention to detail</li><li>Reliable, Presentable and Punctual</li><li>Capability to perform in a fast-paced very busy Kitchen</li><li>A passion for food and the ability to deliver outstanding dishes</li><li>Proven ability supervising and training new employees</li><li>Efficiently handle inventory control to ensure waste and theft is reduced</li><li>Solid understanding and enforcement of safety procedures</li><li>Ability to plan work schedules and assign duties in accordance with the work schedule Cleanliness Food preparation Attention to detail</li></ul>To be successful in this role you will require a relevant qualification e.g., Certificate IV in Kitchen Management and a minimum of 2 years work experience in a similar role working in very fast-paced environment. We are searching for a passionate, confident, and inspired Cook who can progress in their role. The right candidate will be equipped and ready to take on the challenge in a way that supports the venues signature characteristics and engages with our large customer base.In return we will offer:<ul><li>Opportunity to progress in your role</li><li>Career advancement</li><li>Extensive training</li></ul>If this sounds like the position, please apply via the "APPLY NOW" button and attach your resume and cover letter outlining how you fulfil the criteria.Experience:<ul><li>Cooking: 2 years (Preferred)</li></ul>Work Authorization:<ul><li>Australia (Required)</li></ul>&nbsp;Work Location: In person

COOK

Key ResponsibilitiesManage and operate the wood-fired hearth and grill section, ensuring premium meats, seafood and vegetables are cooked with consistency and precision.<ul><li>Prepare and present high-quality dishes with consistency and attention to detail.</li><li>Manage your section efficiently during service.</li><li>Ensure food quality, presentation and portion control meet our standards.</li><li>Assist with ordering, stock rotation and stock control.</li><li>Maintain exceptional food safety and hygiene practices.</li><li>Work collaboratively with the kitchen team to deliver an outstanding guest experience.</li><li>Assist in training and mentoring apprentices and junior chefs.</li><li>Contribute ideas for seasonal menu development and continuous improvement.</li></ul>About YouTo be successful in this role you will have:<ul><li>Minimum 2–3 years' experience as a Chef de Partie or experienced Demi Chef in a quality restaurant of a similar calibre.</li><li>Strong technical cooking skills and excellent attention to detail.</li><li>Knowledge of both classical cooking techniques and contemporary cuisine.</li><li>Experience working in a fast-paced, professional kitchen.</li><li>Excellent organisational and time management skills.</li><li>The ability to remain calm under pressure and deliver consistently during busy service periods.</li><li>A positive attitude, strong work ethic and genuine passion for hospitality.</li><li>Excellent communication skills and the ability to work collaboratively within a close-knit team.</li><li>Commitment to maintaining high standards of food safety, cleanliness and kitchen organisation.</li><li>Respect for guests, colleagues and the culture of the kitchen, demonstrating humility, professionalism and teamwork.</li></ul>

Le Foyer Fire-Led Dining & Bar is seeking a passionate and talented Chef de Partie to join our growing kitchen team.

Chef De Partie

As a Chef, you will be responsible for preparing and cooking high-quality dishes while ensuring excellent food presentation and consistency. You will plan menus, assist in creating new curated dishes, supervise daily kitchen operations, and train kitchen staff. You will maintain high standards of food safety, hygiene, and workplace health and safety, manage stock and food orders, minimise wastage, and ensure the kitchen operates efficiently, even during busy service periods.&nbsp;&nbsp; <h3>Benefits</h3><ul><li>Full-time, stable employment.</li><li>Competitive salary package.</li><li>Supportive and professional team environment.</li><li>Opportunities for career growth and skill development.</li><li>Work with a diverse and high-quality menu.</li><li>Positive workplace culture with supportive management</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan restaurant menus and assist with developing new curated dishes.&nbsp;</li><li>Ensure food is prepared and presented to a high standard.&nbsp;</li><li>Monitor food quality, portion control, and kitchen hygiene.&nbsp;</li><li>Supervise and coordinate kitchen operations.</li><li>Supervise and train kitchen staff.</li><li>Prepare and cook a wide range of high-quality curated meals. &nbsp;</li><li>Maintain food safety and workplace health and safety standards.&nbsp;</li><li>Manage stock, food ordering, and minimize wastage.&nbsp;</li><li>Ensure the kitchen runs efficiently, even during busy service times</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Kitchen Management (or equivalent qualification).&nbsp;</li><li>At least 1 year of relevant full-time work experience as a Chef in a full-service fine dining restaurant.&nbsp;</li><li>Strong knowledge of food preparation techniques and food safety practices.&nbsp;</li><li>Ability to work efficiently in a fast-paced kitchen environment.&nbsp;</li></ul>

an excellent opportunity for a motivated professional to contribute to a fast-paced kitchen environment, delivering high-quality food and maintaining

Chef

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

Hunter St. Hospitality is part of Urban Purveyor Group Pty Ltd.&nbsp;Join a team dedication to excellence, premium produce, and sophisticated cuisine.Rockpool Bar &amp; Grill delivers an exceptional steakhouse experience across Sydney, Melbourne, and Perth. With a commitment to sourcing the finest Australian produce, in-house dry-aged beef, and signature wood-fire grilling, Rockpool sets the standard for culinary excellence. Under the direction of Executive Chef Santiago Aristizabal, Rockpool has been recognised among the world’s best steakhouses, with Rockpool Sydney ranked 8th globally in both 2023 and 2024.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, Sahtein, 24 York, 7 Alfred, Fratelli Fresh, El Camino Cantina, The Bavarian, Munich Brauhaus, Winghaus, SLICE, and Catch Fish and Chips. <h3>Benefits</h3><ul><li>Elite Career Growth:&nbsp;A unique opportunity to further your career with one of Australia's most respected hospitality groups, with potential to influence the growth of our premium venues.</li><li>Training &amp; Development:&nbsp;Tailored mentorship and access to world-class professional development programs, designed to nurture the highest level of culinary and hospitality expertise.</li><li>Exclusive Perks:&nbsp;Competitive salary, food and beverage discounts and private health insurance discounts.</li><li>Supportive Leadership:&nbsp;Join a dynamic team of hospitality professionals with a focus on innovation, creativity, and excellence.</li><li>Career Pathways:&nbsp;Opportunities for career progression across our prestigious portfolio of restaurants located in Australia</li></ul> <h3>Task & responsibilities</h3><ul><li>Assist the Head Chef with daily kitchen operations and service execution</li><li>Supervise and train kitchen staff to ensure consistency and quality standards</li><li>Prepare, cook, and plate dishes according to established recipes and presentation guidelines</li><li>Monitor food quality, portion control, and freshness throughout service</li><li>Ensure compliance with food safety, sanitation, and health regulations</li><li>Manage inventory, ordering, and proper storage of ingredients</li><li>Step in as acting chef in the Head Chef’s absence</li><li>Help develop menus, specials, and seasonal offerings</li></ul> <h3>Qualification & experience</h3><ul><li>Previous Experience:&nbsp;Proven experience as a Sous Chef in a premium restaurant.</li><li>Food Cleanliness: Strong focus on maintaining cleanliness and hygiene standards in the kitchen.</li><li>Leadership and Team Player Skills:&nbsp;Demonstrates a passion for mentoring and developing talented culinary professionals into future leaders, while maintaining a positive attitude and performing effectively under pressure in a high-volume environment.</li><li>Effective Communication: Skills in fostering honesty and transparency, with the ability to provide timely updates.</li><li>Health &amp; Safety Commitment: Knowledge of Food Safety standards and WHS regulations.</li></ul>

Join a team dedication to excellence, premium produce, and sophisticated cuisine.

Sous Chef - Rockpool Bar & Grill Perth

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, 7 Alfred, Catch, Munich Brauhaus, Winghaus and SLICE.We are searching for our next leader at;<ul><li>El Camino Cantina, The Rocks</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>

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

General Manager - Hunter St Hospitality

The Chef will be responsible for planning, preparing, cooking, and presenting high-quality meals while ensuring consistency, food safety, and operational efficiency. The successful candidate will work closely with kitchen management to develop menus, supervise food preparation, maintain quality standards, and deliver an exceptional dining experience for every customer.This role is ideal for a passionate culinary professional who thrives in a fast-paced restaurant environment and enjoys creating premium burgers, grilled dishes, and contemporary Australian cuisine. <h3>Benefits</h3><ul><li>Competitive salary package</li><li>Full-time permanent employment</li><li>Stable career with a growing hospitality brand</li><li>Supportive and collaborative kitchen environment</li><li>Career progression and leadership opportunities</li><li>Ongoing training and professional development</li><li>Opportunity to contribute to menu innovation and seasonal specials</li><li>Staff meals and employee discounts</li><li>Modern kitchen facilities and equipment</li><li>Positive workplace culture focused on teamwork and excellence</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan menus in consultation with management, considering customer preferences and seasonal ingredients.</li><li>Prepare, cook, and present high-quality meals in accordance with company recipes and presentation standards.</li><li>Develop new menu items, daily specials, and promotional dishes.</li><li>Supervise food preparation and coordinate kitchen operations during service periods.</li><li>Monitor food quality, portion control, taste, and presentation to ensure consistency.</li><li>Estimate food and labour costs and assist with kitchen budgeting.</li><li>Order, receive, and manage stock, ingredients, and kitchen supplies.</li><li>Monitor inventory levels and minimise food wastage through effective stock control.</li><li>Ensure compliance with food safety, hygiene, sanitation, and HACCP requirements.</li><li>Train, supervise, and mentor kitchen staff and apprentices.</li><li>Maintain kitchen equipment and ensure a clean, organised, and safe working environment.</li><li>Coordinate with front-of-house staff to ensure timely service and customer satisfaction.</li><li>Ensure compliance with workplace health and safety (WHS) policies and company procedures.</li><li>Contribute to continuous improvement of kitchen operations and customer dining experiences.</li></ul> <h3>Qualification & experience</h3>Essential<ul><li>AQF Certificate IV in Commercial Cookery and Diploma of hospitality Management or an equivalent recognised qualification in Commercial Cookery or Culinary Arts.</li><li>Minimum 1-3 years of relevant full-time experience as a Chef in a restaurant, café, hotel, or commercial kitchen.</li><li>Demonstrated experience preparing burgers, grilled dishes, steaks, pasta, and contemporary Australian cuisine.</li><li>Strong knowledge of food preparation techniques, menu planning, and kitchen operations.</li><li>Sound understanding of food safety legislation, HACCP principles, and hygiene standards.</li><li>Ability to work efficiently in a fast-paced, high-volume kitchen environment.</li><li>Excellent communication, teamwork, and organizational skills.</li></ul>Desirable<ul><li>Experience in burger restaurants, smokehouse, grill, or casual dining venues.</li><li>Previous experience supervising kitchen staff.</li><li>Current Food Safety Supervisor Certificate.</li><li>Experience with stock control, food costing, and menu development.</li><li>First Aid Certificate (advantageous).</li></ul>

Create exceptional flame-grilled dishes, lead a passionate kitchen team, and grow your culinary career with a fast-growing hospitality brand.

Multiple Chef

REGAL PETROLEUM BEVERLEY PTY LTD T/A Beverley Dome Roadhouse, is seeking an experienced Cook to join its team. The successful applicant will prepare, season and cook a variety of meals while maintaining consistent standards of quality, presentation and portion control. Duties will include preparing ingredients, following established recipes, monitoring cooking times and maintaining a clean and organised kitchen. The Cook will work closely with other team members to provide fresh meals and efficient service to local customers and travellers.&nbsp; <h3>Benefits</h3><ul><li>Competitive salary based on experience and qualifications.&nbsp;</li><li>Supportive and friendly team environment.&nbsp;</li><li>Opportunities to develop your cooking skills.&nbsp;</li><li>Stable full-time employment.&nbsp;</li><li>Staff meals and employee discounts.</li></ul> <h3>Task & responsibilities</h3><ul><li>Prepare, season and cook a variety of meals in line with the menu and established recipes.</li><li>Check the quality and freshness of ingredients before use.</li><li>Prepare ingredients by washing, cutting, measuring and portioning food.</li><li>Monitor cooking times and temperatures to ensure food is cooked safely and consistently.</li><li>Maintain high standards of food presentation, taste and portion control.</li><li>Assist with planning daily food preparation and managing busy service periods.</li><li>Store food correctly and follow food safety, hygiene and sanitation requirements.</li><li>Keep kitchen equipment, work areas and storage spaces clean and organised.</li><li>Monitor stock levels and report low supplies or ingredient shortages to management.</li><li>Work closely with kitchen and front-of-house staff to provide timely and efficient service.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate III in Commercial Cookery or an equivalent relevant qualification.&nbsp;</li><li>Previous experience working as a Cook in a busy commercial kitchen.&nbsp;</li><li>Good knowledge of food safety, hygiene and kitchen procedures.&nbsp;</li><li>Ability to work efficiently under pressure and as part of a team.&nbsp;</li><li>Strong attention to food quality, consistency and presentation.&nbsp;</li></ul>

Join our friendly team as a Cook and prepare fresh, quality meals for locals and travellers in a busy roadhouse.

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2168 available jobs

Accommodation Manager

Retail Manager

COOK

Chef De Partie

Chef

McDonalds Department Managers

Sous Chef - Rockpool Bar & Grill Perth

General Manager - Hunter St Hospitality

Multiple Chef

COOK

Individuals

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