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

Hospitality & Tourism

Annual

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

Chefs - Hunter St. Hospitality Miranda

Full time

Allrounder Chef:GRE HILLTOP MOTEL PTY LTD incorporating BETINA'S RESTAURANT/ GRE SILVER HAVEN MOTEL PTY LTD incorporating THE HAVEN RESTAURANT, BROKEN HILL, NSW.Job summary:1 year of relevant work experience required for this roleDiploma of Hospitality (required) - Certificate 3 or 4 (required)Expected salary: $74,500 T0 $79,500Full time hoursLooking for candidates who are available to work:&nbsp;Evening (Dinner) Shifts&nbsp;breakfast shifts when accommodating Tours and CoachesWork visa can be provided for this roleThis job requires an immediate startAbout the role We are seeking experienced Chef's to join our team at the:GRE Hilltop Motel incorporating Betina's Restaurant and GRE Silver Haven Motel incorporating The Haven Restaurant in Broken Hill, NSW.This is a full-time role where you will be responsible for preparing high-quality meals for our guests in a fast-paced hospitality environment.What you'll be doingPreparing delicious and visually appealing meals using fresh, seasonal ingredientsEnsuring all food preparation and cooking is done in line with health and safety standardsCollaborating with the kitchen team to maintain an efficient and organised workflowAssisting with menu planning and developing new dishesMaintaining a clean and well-organised kitchen environmentContributing to a positive team culture and exceptional customer serviceWhat we're looking forMinimum 1 year of experience as a Chef in a commercial kitchen environmentDiploma of Hospitality (required) - Certificate 3 or 4 (required)Exceptional culinary skills and knowledge of various cooking techniquesAbility to work well under pressure in a fast-paced environmentStrong attention to detail and commitment to delivering high-quality foodExcellent time management and organisational skillsGood communication and teamwork skillsPassion for the hospitality industry and a desire to provide an exceptional dining experience&nbsp;&nbsp;&nbsp;

We are seeking experienced Chef's to join our team in a full-time role,  where you will be responsible for preparing high-quality meals for our guests

ALL ROUNDER CHEF

The Cook is responsible for the day-to-day preparation and cooking of food across all sections of the kitchen, working directly under the supervision and direction of the Head Chef. The Cook is required to exercise independent culinary judgement, manage their own section during service, and provide direct supervision and training to Kitchen Hand staff. This is a hands-on trade position requiring completion of a relevant Certificate III in Commercial Cookery or equivalent qualification, or substantial equivalent trade experience.As the only qualified Cook alongside the Head Chef, this role is critical to the continuity of kitchen operations. The Cook must be capable of running the kitchen independently in the Head Chef's absence and of stepping into a lead role at short notice.&nbsp; <h3>Benefits</h3> <h3>Task & responsibilities</h3>The Cook is required to perform the following duties as a core and ongoing part of the role:&nbsp;Food Preparation and Cooking•&nbsp;&nbsp;&nbsp;&nbsp;Prepare, cook, and present a full range of food items across all menu categories including entrées, mains, and desserts to the standard set by the Head Chef.•&nbsp;&nbsp;&nbsp;&nbsp;Execute mise en place for each service period, including portioning, marinating, sauce preparation, and stock production.•&nbsp;&nbsp;&nbsp;&nbsp;Cook food using a variety of methods including grilling, frying, roasting, braising, steaming, and sautéing.•&nbsp;&nbsp;&nbsp;&nbsp;Adjust seasoning, flavour profiles, and presentation to ensure consistency with menu specifications and quality standards.•&nbsp;&nbsp;&nbsp;&nbsp;Prepare sauces, dressings, marinades, and other accompaniments to recipe specification.•&nbsp;&nbsp;&nbsp;&nbsp;Plate and present dishes in accordance with the Head Chef's specifications for each menu item.Section Management•&nbsp;&nbsp;&nbsp;&nbsp;Manage an assigned kitchen section (e.g. grill, sauté, larder) during service periods, maintaining pace and quality under pressure.•&nbsp;&nbsp;&nbsp;&nbsp;Organise the section for each service, including preparing required mise en place and liaising with other sections to coordinate timing.•&nbsp;&nbsp;&nbsp;&nbsp;Monitor stock levels within the section and communicate replenishment requirements to the Head Chef.•&nbsp;&nbsp;&nbsp;&nbsp;Act as de facto kitchen lead when the Head Chef is absent from service, coordinating the kitchen team and maintaining service flow.Supervision and Training of Kitchen Hands•&nbsp;&nbsp;&nbsp;&nbsp;Directly supervise Kitchen Hand staff, allocating tasks, demonstrating correct techniques, and providing feedback on performance.•&nbsp;&nbsp;&nbsp;&nbsp;Train Kitchen Hands in basic food preparation, hygiene practices, correct use of equipment, and kitchen protocols.•&nbsp;&nbsp;&nbsp;&nbsp;Ensure Kitchen Hands meet food safety and personal hygiene standards at all times.•&nbsp;&nbsp;&nbsp;&nbsp;Report any performance issues or training needs to the Head Chef.Menu and Recipe Contribution•&nbsp;&nbsp;&nbsp;&nbsp;Contribute ideas for seasonal menu changes and specials in consultation with the Head Chef.•&nbsp;&nbsp;&nbsp;&nbsp;Follow and document standard recipes to ensure consistency of dishes across service periods.•&nbsp;&nbsp;&nbsp;&nbsp;Assist the Head Chef in trialling and refining new dishes prior to menu introduction.Food Safety, Hygiene, and Kitchen Standards•&nbsp;&nbsp;&nbsp;&nbsp;Maintain a clean and organised workstation throughout and after each service in accordance with food safety legislation.•&nbsp;&nbsp;&nbsp;&nbsp;Adhere to HACCP food safety plans and ensure all food is stored, handled, and cooked at correct temperatures.•&nbsp;&nbsp;&nbsp;&nbsp;Complete food safety records and temperature logs as required by food safety management procedures.•&nbsp;&nbsp;&nbsp;&nbsp;Ensure compliance with all relevant food hygiene regulations and local health authority requirements.•&nbsp;&nbsp;&nbsp;&nbsp;Report maintenance issues or equipment faults to the Head Chef promptly.&nbsp; <h3>Qualification & experience</h3>To be considered for this position, applicants must meet the following minimum requirements:•&nbsp;&nbsp;&nbsp;&nbsp;Certificate III in Commercial Cookery (SIT30821 or equivalent), OR a trade qualification in commercial cookery recognised under the Australian Qualifications Framework, or an equivalent overseas qualification.•&nbsp;&nbsp;&nbsp;&nbsp;Minimum 2 years of post-qualification experience in a professional kitchen environment, including at least 1 year in a comparable cook role.•&nbsp;&nbsp;&nbsp;&nbsp;Demonstrated ability to work independently across multiple kitchen sections.•&nbsp;&nbsp;&nbsp;&nbsp;Current Food Safety Supervisor certification (or ability to obtain prior to commencement).•&nbsp;&nbsp;&nbsp;&nbsp;Experience supervising or directing kitchen support staff.•&nbsp;&nbsp;&nbsp;&nbsp;Sound understanding of HACCP food safety principles and their practical application.&nbsp;

Chargrill Charlie’s Coogee is a high volume, restaurant specialising in Sydney's iconic Coogee Beach

Cook

We are currently seeking a skilled and experienced Chef to join our kitchen team on a full-time basis. <h3>Benefits</h3>Competitive salary package in line with market rates + superannuationStable, full-time employment with a well-established restaurantOpportunity to work with a dynamic team in a fast-paced kitchen environmentSupportive management and positive workplace cultureOngoing training and skill development opportunitiesCareer progression for the right candidate <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li>Planning and designing menus in line with customer preferences, seasonal availability, and business requirements&nbsp;</li><li>Estimating food and labour costs and maintaining kitchen budgets effectively&nbsp;</li><li>Ordering food supplies, monitoring stock levels, and ensuring proper storage of ingredients&nbsp;</li><li>Preparing, seasoning, and cooking a variety of dishes while maintaining consistency and presentation standards&nbsp;</li><li>Monitoring the quality of dishes at all stages of preparation, cooking, and presentation&nbsp;</li><li>Supervising kitchen operations to ensure smooth and efficient food service during busy periods&nbsp;</li><li>Discussing food preparation issues and coordinating kitchen activities with Managers and front-of-house staff&nbsp;</li><li>Demonstrating advanced cooking techniques and advising junior kitchen staff on food preparation procedures&nbsp;</li><li>Ensuring compliance with food safety, hygiene, and workplace health and safety regulations&nbsp;</li><li>Inspecting raw and cooked food products to ensure freshness, quality, and consistency&nbsp;</li><li>Training, supervising, and mentoring apprentice chefs, cooks, and kitchen staff&nbsp;</li><li>Assisting with recruitment and rostering of kitchen employees where required&nbsp;</li><li>Developing new recipes and improving existing menu items to enhance customer satisfaction&nbsp;</li><li>Managing portion control and minimising food wastage to maintain profitability&nbsp;</li><li>Coordinating banquet, catering, and special function food preparation when required&nbsp;</li><li>Monitoring kitchen equipment and arranging maintenance or repairs as necessary&nbsp;</li><li>Maintaining cleanliness and organisation of kitchen workstations, equipment, and storage areas&nbsp;</li><li>Preserving and storing food products using appropriate freezing and storage techniques</li></ul> <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li>Relevant qualification such as Certificate III or IV or Diploma in Commercial Cookery (or equivalent)&nbsp;</li><li>Minimum 1–2 years of relevant work experience as a Chef</li><li>Strong knowledge of food safety and hygiene practices&nbsp;</li><li>Ability to work efficiently under pressure in a busy kitchen&nbsp;</li><li>Excellent organisational and teamwork skills&nbsp;</li></ul>

Chef Full-Time

The Trustee for Baby Chino Group Unit Trust T/as BABY CHINO GROUP PTY LTD running a dynamic Italian dine-in restaurant named Carosello in Moonee Ponds is looking for full-time Chef and Cook. &nbsp;They will be responsible for creating delicious and visually appealing dishes, maintaining a clean and organized kitchen, and ensuring food safety standards are met. The ideal candidate will have a passion for cooking, strong culinary skills, and the ability to work well under pressure.&nbsp; <h3>Benefits</h3><ul><li>Competitive salary based on experience</li><li>Opportunities for career progression</li><li>Supportive team environment</li><li>Work-life balance and flexibility</li><li>Ongoing training and development</li></ul> <h3>Task & responsibilities</h3>Position 1: ChefDuties &amp; Responsibilities:<ul><li>Lead and supervise kitchen operations</li><li>Design and develop creative, seasonal menu items</li><li>Oversee food preparation and presentation to ensure high standards</li><li>Maintain kitchen inventory and control costs</li><li>Train and mentor junior kitchen staff</li><li>Ensure full compliance with food safety and hygiene regulations</li></ul>Position 2: CookDuties &amp; Responsibilities:<ul><li>Prepare and cook dishes according to set recipes and menu</li><li>Assist in food preparation and storage</li><li>Maintain cleanliness and organization of the kitchen area</li><li>Work collaboratively with chefs and kitchen team</li><li>Follow all health and food safety guidelines</li><li>Monitor quality and consistency of food served</li></ul> <h3>Qualification & experience</h3>Qualifications &amp; Experience for Chef:<ul><li>AQF Diploma or higher qualification in Commercial Cookery OR at least 3 years of experience as a Chef in a commercial kitchen</li><li>Proven 1-year industry experience&nbsp;</li><li>Strong leadership and team management skills</li><li>Advanced knowledge of Italian cuisine preferred</li><li>Proven experience in menu creation and kitchen operations</li><li>Excellent time management and organizational skills</li></ul>Qualifications &amp; Experience for Cook:<ul><li>Certificate III or IV in Commercial Cookery OR at least 3 years of experience as a Cook in a fast-paced kitchen</li><li>Proven 1-year industry experience&nbsp;</li><li>Good understanding of food handling and hygiene standards</li><li>Ability to follow instructions and work under supervision</li><li>Strong communication and team-working skills</li><li>Passion for delivering high-quality meals</li></ul>

If you are a talented Chef/Cook looking for a new opportunity, we would love to hear from you!

Chef/Cook

K.E.A PTY LTD T/as "Petit Cafe" is seeking a skilled Crêpe and Pizza Cook to join our team. This role involves preparing and cooking a variety of crêpes and pizzas, maintaining a clean kitchen, and ensuring high-quality food production. The ideal candidate will have experience in a similar role, a passion for food, and excellent time management skills. This position offers a split shift schedule, working 5 days a week with availability required on weekends. <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunity for growth and development</li><li>Work-life balance with split shift schedule</li></ul> <h3>Task & responsibilities</h3><ul><li>Prepare and cook crêpes and pizzas to a high standard in a timely and efficienl fashion</li><li>Maintain cleanliness in the kitchen</li><li>Set up workstations with all needed ingredienls and cooking equipment</li><li>Ensure high-quality food production</li><li>Ensure thal all food products are handled, stored, prepared and served safely in accordance with Food Salety Guidelines</li><li>Maintain an organised work environment using a set cleaning schedule</li></ul> <h3>Qualification & experience</h3><ul><li>Previous experience as a crêpe and pizza cook</li><li>Passion for food and cooking</li><li>Excellent time management skills</li><li>Cook qualifications / diploma</li><li>Reliability and commitment to work ethics</li><li>Knowlledge of French cuisine and culture highly regarded</li></ul>

do you have previous experience cooking crepes and pizza and for how long?

Join our team as a crêpe and pizza cook for a rewarding role with Petit Cafe in Kuranda.
The succesful applicant must have experience in both roles.

Crêpe and Pizza Cook

Opportunities available for General Managers at all Hunter St Hospitality (Urban Purveyor Group)Our restaurants include:&nbsp;<ul><li>Rockpool Bar &amp; Grill, Sydney</li><li>Spice Temple, Sydney</li><li>The Cut, The Rocks</li><li>Saké Restaurant &amp; Bar, The Rocks</li><li>Bar Patron, Circular Quay</li><li>Sahtein, The Rocks</li><li>Ananas, The Rocks</li><li>24 York, Sydney&nbsp;</li></ul>BenefitsWe will give you the skills, training, and mentorship from the best in the hospitality industry to help you build the career you’ve always wanted.• Competitive remuneration &amp; bonus incentives• Training, development, and career progression opportunities• Supportive leadership and team environment• Employee Assistance Program• Food &amp; Beverage discounts and private health insurance discounts• Grow within one of the largest hospitality groups in AustraliaRoles &amp; Responsibilities:•Develop and implement operational policies, procedures, and standards to ensure efficient and effective operations.&nbsp;• Monitor daily operations to maintain high standards of service, cleanliness, and safety.&nbsp;• Address and resolve operational issues promptly, maintaining high standards of service and guest satisfaction.&nbsp;• Awareness of and compliance with all Licensing conditions, including signage for liquor and business is compliant&nbsp;• Develop and manage the restaurant’s budget, including controlling food and labour costs, optimising expenses, and achieving financial targets.&nbsp;• Analyse financial performance reports and make strategic adjustments to achieve financial goals and maximise profitability.&nbsp;Urban Purveyor Group trades as Hunter St Hospitality&nbsp;

Join a world class hospitality business and inspire our next generation!

General Manager - Hunter St Hospitality (P)

About the Role:We are seeking an experienced and motivated Chef to join our kitchen team. You will be responsible for running your own section, preparing and plating dishes to a high standard, and ensuring smooth service during busy periods.Key Responsibilities:Prepare, cook, and present dishes consistently and to specMaintain cleanliness and organisation of your sectionAssist with menu development and specialsSupport and train junior kitchen staffFollow all food safety and hygiene standardsAbout You:At least 3 years previous experience as a ChefRelevant trade qualificationsStrong knowledge of kitchen operationsAbility to work well under pressure and as part of a teamPassion for quality food and attention to detail

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

How many years experience do you have in the role advertised?

We’re looking for a passionate and skilled Chef de Partie to join our busy kitchen.

Chef

The Coffee Club Springfield Orion is seeking an experienced Sous Chef to support the management of kitchen operations and lead the kitchen team in delivering high-quality meals and consistent food presentation standards. The role involves supervising staff, maintaining food quality and hygiene standards, assisting with stock control, and supporting efficient kitchen operations in a busy hospitality environment. <h3>Benefits</h3><ul><li>Competitive salary package of AUD 79,000 plus superannuation</li><li>Full-time stable employment</li><li>Opportunity to work within a nationally recognised hospitality brand</li><li>Supportive and team-oriented workplace environment</li><li>Ongoing training and professional development opportunities</li></ul> <h3>Task & responsibilities</h3><ul><li>Supervise and coordinate kitchen operations and food preparation activities</li><li>Prepare, cook and present high-quality meals in accordance with menu and presentation standards</li><li>Assist in menu planning and development of chef’s specials and seasonal menu items</li><li>Monitor food quality, portion control and consistency of presentation</li><li>Supervise, train and support cooks and junior kitchen staff</li><li>Maintain stock control including ordering, receiving, storage and stock rotation procedures</li><li>Monitor kitchen costs, minimise wastage and support efficient labour utilisation</li><li>Ensure compliance with food safety, hygiene, HACCP and workplace health and safety requirements</li><li>Maintain cleanliness and organisation of kitchen and food preparation areas</li><li>Assist with recruitment, induction and ongoing development of kitchen team members</li><li>Coordinate kitchen operations to ensure smooth and timely food service throughout trading hours</li><li>Work collaboratively with management and front-of-house staff to maintain operational efficiency</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate III in Commercial Cookery or equivalent qualification – essential</li><li>Certificate IV in Commercial Cookery or higher qualification preferred</li><li>Food Safety Supervisor Certificate - essential</li><li>Minimum 2 years of experience in a café or casual dining environment</li><li>Strong knowledge of kitchen operations, food preparation and stock management</li><li>Proven leadership and team supervision skills</li><li>Ability to work efficiently in a fast-paced hospitality environment</li></ul>

Lead kitchen operations in a fast-paced café environment delivering high-quality food and exceptional customer experiences.

Sous Chef

Nala Bhima Kitchen’s is looking for full time Chef who understands Indian cuisine, especially South Indian and has ability to create dishes blending traditional cuisine with contemporary foods. In your new role you will be responsible for managing and training the kitchen staff. You will be required to assist cooks in managing day to day kitchen operations whilst maintaining cost controls in line with the budget. You will be passionate about food and work hard to achieve high quality products and services. <h3>Benefits</h3>Salary range: $70,000 - $90,000 per Annum + Superannuation. <h3>Task & responsibilities</h3><ul><li>Must be skilled in all categories of Indian cuisine including vegetarian, non-vegetarian, sweets and other traditional assorted snacks.&nbsp;</li><li>Prepare food to meet special dietary requirements.&nbsp;</li><li>Develop new recipes aligned with Indian cuisine.&nbsp;</li><li>Direct the preparation, seasoning, and cooking of menu items by demonstrating different cooking methods and techniques, and advising on procedures.</li><li>Modify the restaurant’s menu based on seasonal food trends and food material costs.&nbsp;</li><li>Manage food and payroll cost controls to contribute to food and beverage revenue.&nbsp;</li><li>Maintain and inspect kitchen equipment and utensils, recommending repairs or replacements as required.&nbsp;</li><li>Demonstrate a sound understanding of food hygiene and safety principles, ensuring compliance at all times.</li></ul> <h3>Qualification & experience</h3><ul><li>An experienced hands-on Chef with a sound knowledge of Indian cuisine and a minimum of 5 years’ experience in a similar role. With formal qualifications 3 years’ experience is required.&nbsp;</li><li>Excellent record of kitchen management.&nbsp;</li><li>Ability to work in a fast paced, high-volume environment.</li><li>Ability to spot and resolve problems efficiently.&nbsp;</li><li>Strong communication skills and grace under pressure.</li></ul>

Do you have at least 5 years of experience as a Chef specialising in Indian cuisine, or 3 years with relevant formal qualifications?

Join our fast-paced kitchen as a Chef! Create quality dishes, lead service, and grow your culinary career in a supportive team.

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384 available jobs

Chefs - Hunter St. Hospitality Miranda

ALL ROUNDER CHEF

Cook

Chef Full-Time

Chef/Cook

Crêpe and Pizza Cook

General Manager - Hunter St Hospitality (P)

Chef

Sous Chef

Chef