POSITION DESCRIPTIONThe focus of the Group Manager &amp; Events Coordinator is to build on the substantial profile, existing revenue, and membership base of the organisation, to service the members while leading the strategic promotion, industry engagement, and operational delivery of initiatives that increase superyacht visitation and economic outcomes for the Great Barrier Reef region.The Group Manager &amp; Events Coordinator is responsible for delivery of the organisation’s events such as the annual Superyacht and Commercial conferences, boat show coordination and events. Regular overseas travel to events will be required.PURPOSE OF ROLEThe key purpose of this role is to support the Chief Executive Officer to ensure maximum support and retention of Great Barrier Reef members including commercial marine businesses. And ensure the success of all events in order to assist in developing effective and efficient promotion of AIMEX, ACMG and Superyacht Australia members.&nbsp;INDUSTRY KNOWLEDGERequired to have qualifications in event or project management. Required to quickly gain an understanding of the Marine and Superyacht Industries. Ability to quickly develop key stakeholder and member relationships essential.&nbsp;KEY POSITION ACCOUNTABILITIES&nbsp;<figure class="table" style="width:66.58%;"><table class="ck-table-resized"><colgroup><col style="width:25.32%;"><col style="width:74.68%;"></colgroup><tbody><tr><td style="border:1.0pt solid windowtext;height:27.05pt;padding:0cm 5.4pt;vertical-align:top;width:133.8pt;">Main Areas which the position is accountable</td><td style="border-bottom-style:solid;border-color:windowtext;border-left-style:none;border-right-style:solid;border-top-style:solid;border-width:1.0pt;height:27.05pt;padding:0cm 5.4pt;vertical-align:top;width:400.2pt;">Key Result Areas&nbsp;&nbsp;&nbsp;</td></tr><tr><td style="border-bottom-style:solid;border-color:windowtext;border-left-style:solid;border-right-style:solid;border-top-style:none;border-width:1.0pt;height:73.6pt;padding:0cm 5.4pt;vertical-align:top;width:133.8pt;">Planning</td><td style="border-bottom:1.0pt solid windowtext;border-left-style:none;border-right:1.0pt solid windowtext;border-top-style:none;height:73.6pt;padding:0cm 5.4pt;vertical-align:top;width:400.2pt;"><ul style="list-style-type:disc;"><li>Coordination of tasks to ensure conferences, boat shows and events are conducted professionally, on time and within budget</li><li>Development of key relationships with key stakeholders that will drive growth in the Great Barrier Reef Region</li><li>Development of revenue generating opportunities at events and activities</li><li>Development of budgets for each event to be approved by CEO</li></ul>&nbsp;</td></tr><tr><td style="border-bottom-style:solid;border-color:windowtext;border-left-style:solid;border-right-style:solid;border-top-style:none;border-width:1.0pt;height:84.5pt;padding:0cm 5.4pt;vertical-align:top;width:133.8pt;">Sales&nbsp;</td><td style="border-bottom:1.0pt solid windowtext;border-left-style:none;border-right:1.0pt solid windowtext;border-top-style:none;height:84.5pt;padding:0cm 5.4pt;vertical-align:top;width:400.2pt;"><ul style="list-style-type:disc;"><li>Meet allocated and agreed sales targets for boat shows, conferences and events</li><li>Drive membership within the Great Barrier Reef region with particular focus on ACMG and SYA membership, develop positive relationships with members and key stakeholders</li><li>Drive exhibition space sales for allocated boat shows where required</li></ul></td></tr><tr><td style="border-bottom-style:solid;border-color:windowtext;border-left-style:solid;border-right-style:solid;border-top-style:none;border-width:1.0pt;height:119.75pt;padding:0cm 5.4pt;vertical-align:top;width:133.8pt;">Marketing&nbsp;&nbsp;&nbsp;</td><td style="border-bottom:1.0pt solid windowtext;border-left-style:none;border-right:1.0pt solid windowtext;border-top-style:none;height:119.75pt;padding:0cm 5.4pt;vertical-align:top;width:400.2pt;"><ul style="list-style-type:disc;"><li>Efficient and effective communications with key stakeholders, members and government in order to achieve required outcomes&nbsp;</li><li>Proactive in identifying PR/Promotional opportunities</li><li>Proactive in identifying updates/information for the websites</li><li>Participate in the design, development and production of appropriate marketing material for all membership sectors/projects including; newsletters, invitations, websites and other publications as may be required to meet the organisations goals</li></ul>&nbsp;</td></tr><tr><td style="border-bottom-style:solid;border-color:windowtext;border-left-style:solid;border-right-style:solid;border-top-style:none;border-width:1.0pt;height:116.55pt;padding:0cm 5.4pt;vertical-align:top;width:133.8pt;">Project Management&nbsp;</td><td style="border-bottom:1.0pt solid windowtext;border-left-style:none;border-right:1.0pt solid windowtext;border-top-style:none;height:116.55pt;padding:0cm 5.4pt;vertical-align:top;width:400.2pt;"><ul style="list-style-type:disc;"><li>Administration of allocated boat shows and events</li><li>Attendance at conferences and boat shows as required, likely to include but not limited to Monaco, Palm Beach, Amsterdam, Tahiti, Fiji, Thailand, Sydney and Sanctuary Cove</li><li>Drafting of Post Activity Reports for events conducted/attended</li><li>Lead the coordination of the ASMEX conference and Awards Gala dinner</li><li>Lead the coordination of the Commercial Marine conference</li><li>Lead the coordination of the Dockside Cairns event annually</li><li>Lead monthly Nautical Nights and quarterly Sundowner networking events in Cairns</li><li>Coordinate events as directed by CEO</li><li>Support the CEO in the preparation of budgets for each project</li></ul>&nbsp;</td></tr><tr><td style="border-bottom-style:solid;border-color:windowtext;border-left-style:solid;border-right-style:solid;border-top-style:none;border-width:1.0pt;height:77.8pt;padding:0cm 5.4pt;vertical-align:top;width:133.8pt;">Membership Administration&nbsp;&nbsp;&nbsp;</td><td style="border-bottom:1.0pt solid windowtext;border-left-style:none;border-right:1.0pt solid windowtext;border-top-style:none;height:77.8pt;padding:0cm 5.4pt;vertical-align:top;width:400.2pt;"><ul style="list-style-type:disc;"><li>Development of positive relationships with all members and strive to have a reasonable understanding of their business with a particular focus on GBR region members</li><li>Follow up payments that are related to GBR Region and event projects</li><li>Maintain all membership collateral so that it is up to date, relevant and comprehensive</li></ul>&nbsp;</td></tr><tr><td style="border-bottom-style:solid;border-color:windowtext;border-left-style:solid;border-right-style:solid;border-top-style:none;border-width:1.0pt;height:3.5pt;padding:0cm 5.4pt;vertical-align:top;width:133.8pt;">General Administration&nbsp;&nbsp;</td><td style="border-bottom:1.0pt solid windowtext;border-left-style:none;border-right:1.0pt solid windowtext;border-top-style:none;height:3.5pt;padding:0cm 5.4pt;vertical-align:top;width:400.2pt;"><ul style="list-style-type:disc;"><li>Attendance at meetings and minute taking as requested&nbsp;</li><li>Ensuring that all work is filed within appropriate files in the organisation filing system</li><li>Actioning any other admin matters as directed by CEO</li></ul>&nbsp;</td></tr></tbody></table></figure>

Hospitality & Tourism

Annual

Do you have experiences in Tourism, Superyacht or Commercial Marine Industries?

Do you have the ability to spend weeks away from home for work commitments?

Manage events and activities for AIMEX, Superyacht Australia and ACMG, build relationships, and drive marketing strategies for the Great Barrier Reef

Superyacht Group Great Barrier Reef Manager and Events Coordinator

Full time

Currambine Bar and Bistro is seeking a skilled and passionate Chef to join our kitchen team. The successful candidate will be responsible for preparing high-quality dishes, supporting menu development, and ensuring consistent food standards in a fast-paced, customer-focused environment. <h3>Benefits</h3><ul><li>Competitive salary package of $75,000 – $85,000 per annum, depending on experience.</li><li>Full-time, stable employment.</li><li>Supportive and professional work environment.</li><li>Opportunity to develop your culinary skills and advance your career.</li></ul> <h3>Task & responsibilities</h3><ul><li>Preparing and cooking a variety of dishes in accordance with established recipes and quality standards.</li><li>Planning menus and assisting with the development of new menu items.</li><li>Monitoring food preparation and presentation to ensure consistency and high standards.</li><li>Managing food stock levels and assisting with ordering supplies.</li><li>Ensuring compliance with food safety, hygiene, and workplace health and safety regulations.</li><li>Supervising and training kitchen staff when required.</li><li>Maintaining a clean and organised kitchen environment.</li></ul> <h3>Qualification & experience</h3><ul><li>Preparing and cooking a variety of dishes in accordance with established recipes and quality standards.</li><li>Planning menus and assisting with the development of new menu items.</li><li>Monitoring food preparation and presentation to ensure consistency and high standards.</li><li>Managing food stock levels and assisting with ordering supplies.</li><li>Ensuring compliance with food safety, hygiene, and workplace health and safety regulations.</li><li>Supervising and training kitchen staff when required.</li><li>Maintaining a clean and organised kitchen environment.</li></ul>

Passionate Chef needed at Currambine Bar & Bistro, Perth. Join a growing team with great food, stability & career growth opportunities.

Chef

The Ambry by Symeon &amp; Co is seeking experienced Chef de Partie and Sous Chef applicants to join our team in Waverley NSW. The role involves preparing and presenting high-quality dishes, supporting daily kitchen operations, supervising food preparation and service, maintaining food safety and hygiene standards, and working closely with the Head Chef and management. Applicants should have relevant commercial cookery or kitchen management qualifications, strong cooking skills, and experience in a fast-paced and quality-driven kitchen environment. <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunities for career advancement</li><li>Supportive work environment</li><li>Training and development opportunities</li><li>Work-life balance</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan and assist with menus within budget in consultation with the Head Chef and management, based on customer demand and market requirements.</li><li>Prepare, cook and present high-quality dishes according to restaurant standards.</li><li>Supervise and participate in daily food preparation, production and kitchen service.</li><li>Support the Head Chef in managing kitchen operations and supervising chefs, cooks and kitchen staff.</li><li>Order, receive, store and manage food supplies, including stock rotation, portion control and waste management.</li><li>Assist with menu costing and monitoring production efficiency.</li><li>Monitor product mix, customer demand and special promotions to support menu and stock planning.</li><li>Check food supply levels, kitchen equipment and par stock, and notify management when additional stock is required.</li><li>Ensure all food is cooked correctly, served on time and presented professionally.</li><li>Use kitchen equipment, appliances, utensils, supplies and tools safely and effectively.</li><li>Ensure food preparation and service run smoothly and consistently.</li><li>Complete temperature checks, cleaning charts and food freshness checks as required.</li><li>Follow kitchen guidelines to ensure food preparation, cooking, plating and presentation are maintained to a high standard.</li><li>Maintain high standards of food hygiene, food safety, food quality and kitchen cleanliness.</li><li>Support improvements to kitchen efficiency by following and helping update kitchen policies and procedures.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Kitchen Management, Commercial Cookery or a related discipline is required.</li><li>Minimum 1 year of proven experience in a fast-paced and quality-driven kitchen environment.</li><li>Previous experience as a Chef de Partie, Sous Chef, Chef or similar role will be highly regarded.</li><li>Applicants must have strong knowledge of food preparation, cooking techniques, food safety and hygiene standards.</li><li>Experience with menu preparation, stock control, food costing, portion control and kitchen operations will be highly regarded.</li><li>The successful applicant must be able to work under pressure, maintain high food quality standards, follow kitchen procedures, and work effectively as part of a team.</li><li>Passionate about cooking and delivering high-quality food.</li><li>Punctual, reliable and hard-working.</li><li>Enthusiastic and willing to learn.</li><li>Ability to multi-task during busy service periods.</li><li>Excellent communication, organisational and time management skills.</li><li>Availability to work rostered shifts, including weekends and public holidays, is required.</li></ul>

Join The Ambry by Symeon & Co in Waverley as a full-time Chef de Partie or Sous Chef.

Chef de Partie & Sous Chef

Marlo's Blacktown is seeking a reliable and motivated Chef to support our kitchen team in delivering high-quality food and maintaining a clean, safe, and efficient work environment. This role involves food preparation, maintaining kitchen hygiene standards, and ensuring smoothday-to-day kitchen operations. The ideal candidate will have a strong work ethic, attention to detail,and a passion for working in a fast-paced hospitality environment. <h3>Benefits</h3>Special Staff discount when dining in. <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li style="text-align:justify;">Support the efficient operation of Marlo’s All Day’s kitchen by planning, organising, preparing and cooking food for its all-day dining service, including brunch, lunch, dinner, bistro classics and dessert bar menu items.</li><li style="text-align:justify;">Maintain high standards of cleanliness, hygiene and food safety in accordance with relevant legislation, company policies and food handling procedures.</li><li style="text-align:justify;">Ensure all food preparation, cooking, storage and kitchen activities comply with workplace health and safety requirements.</li><li style="text-align:justify;">Prepare and cook menu items in accordance with Marlo’s All Day’s recipes, portion standards, presentation requirements and service expectations.</li><li style="text-align:justify;">Ensure ingredients, equipment and kitchen supplies are handled, stored and maintained appropriately to minimise waste and maintain quality.</li><li style="text-align:justify;">Contribute to the timely preparation and presentation of meals that meet Marlo’s All Day’s quality standards across breakfast, lunch, dinner and dessert service periods.</li><li style="text-align:justify;">Monitor the quality of dishes at all stages of preparation and presentation, including taste, texture, temperature, portioning and plating.</li><li style="text-align:justify;">Contribute to menu planning, recipe refinement, food costing, portion control and ordering of food supplies.</li><li style="text-align:justify;">Discuss food preparation and service issues with management, kitchen staff and front-of-house staff to support efficient service.</li><li style="text-align:justify;">Demonstrate cooking techniques and provide guidance to junior kitchen staff on preparation, cooking procedures, plating and hygiene requirements.</li><li style="text-align:justify;">Assist in maintaining kitchen organisation, productivity and operational efficiency during busy café, bistro and dessert service periods.</li><li style="text-align:justify;">Implement and enforce hygiene, cleanliness, food safety and kitchen operational procedures at all times.</li><li style="text-align:justify;">Promote a safe, clean and professional working environment for staff and customers.</li><li style="text-align:justify;">Support inventory management processes by assisting with stock control, stock rotation, checking deliveries and reporting stock requirements.</li></ul> <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li style="text-align:justify;">Relevant qualifications (Certificate IV in Kitchen Management or Commercial Cooking)</li><li style="text-align:justify;">At least 1-2 years of experience in kitchen.&nbsp;</li><li style="text-align:justify;">Skilled in preparing and cooking café, bistro and all-day dining menu items to consistent quality, portioning and presentation standards.</li><li style="text-align:justify;">Strong knowledge of food safety, hygiene, stock rotation, safe food storage and workplace health and safety procedures in a commercial kitchen.</li><li style="text-align:justify;">Able to organise daily food preparation, coordinate with kitchen and front-of-house staff during service and guide junior kitchen staff on cooking and plating procedure.</li><li style="text-align:justify;">Ability to work in fast phased environment.&nbsp;</li></ul>

Join Marlo's Blacktown All Day team and support our kitchecn team.

The Company / PropertyJonah's Restaurant &amp; Boutique Hotel, Whale Beach is one of Australia's most luxurious ocean retreats located on Sydney's Northern Beaches. The perfect beachside escape, Jonah’s offers an award-winningRestaurant, eleven boutique accommodation rooms along with meeting and functions spaces catering to conferences, special events and weddings.Jonah's Restaurant offers outstanding contemporary Australian cuisine with an Italian influence and an extensive wine list drawn from a cellar containing over 2500 bottles of vintage Australian andinternational wines. The five-star menu and service has earned Jonah's Restaurant a 'Chef's Hat' by the Sydney Morning Herald Good Food Guide for 12 years and awarded the Best Hotel Wine list in the Worldby the World of Fine Wine.Under the direction of our Executive Chef, Rey Ambas, Jonahs Restaurant &amp; Boutique Hotel is now seeking applications from qualified and experienced Chef De Parties for fulltime vacancies immediately.The RoleThe Chef De Partie (CDP) is required to control a section of the Kitchen, preparing and presenting a variety of a la carte dishes to the highest standards and assist in all Kitchen operations includingordering, staff training and cost control.Main duties are:· Hands on in all aspects of kitchen operations including food preparation, production and presentation ensuring consistency and quality at all times.· Develop menu and enforce service, presentation and operational standards.· Ensure departmental procedures that are implemented i.e. closing down of the kitchen at night, are carried out correctly· Prepare and cook food to the highest quality and standard.· Order stock, kitchen supplies and equipment· Maintain cleanliness and hygiene practices and ensure food safety standards are maintained in accordance with food safety standards and regulations.· Accountable for budgets and wastage· Collection and implementation of all running sheets· Staff development, training and supervision of all staff under your directionTo be successful in this position YOU will have:· Trade Qualifications· Practical, demonstrated experience as a CDP. Experience in a five star or luxury environment is preferred.Strong written and verbal communication skills· An obvious passion for food and your culinary career and the desire to produce and be responsible for producing the highest quality and consistency food.· Excellent presentation and consistency in both your work and personal life&nbsp; <h3>Benefits</h3>Salary Range between $76.515 - $80k pa· A creative, challenging and rewarding working environment that will encourage and allow you andyour career to grow· The opportunity to work in a growing, prestigious, award-winning establishment and put your careerin the right directionAll positions will be rostered 38 hours per week and be available during days, nights, weekends andpublic holidays.Job Type: Full-timePay: $76,515.00 – $80,000.00 per yearother Benefits:Professional development assistanceVisa sponsorship <h3>Task & responsibilities</h3>The RoleThe Chef De Partie (CDP) is required to control a section of the Kitchen, preparing and presenting a variety of a la carte dishes to the highest standards and assist in all Kitchen operations includingordering, staff training and cost control.Main duties are:· Hands on in all aspects of kitchen operations including food preparation, production and presentation ensuring consistency and quality at all times.· Develop menu and enforce service, presentation and operational standards.· Ensure departmental procedures that are implemented i.e. closing down of the kitchen at night, are carried out correctly· Prepare and cook food to the highest quality and standard.· Order stock, kitchen supplies and equipment· Maintain cleanliness and hygiene practices and ensure food safety standards are maintained in accordance with food safety standards and regulations.· Accountable for budgets and wastage· Collection and implementation of all running sheets· Staff development, training and supervision of all staff under your directionTo be successful in this position YOU will have:· Trade Qualifications· Practical, demonstrated experience as a CDP. Experience in a five star or luxury environment is preferred.Strong written and verbal communication skills· An obvious passion for food and your culinary career and the desire to produce and be responsible for producing the highest quality and consistency food.· Excellent presentation and consistency in both your work and personal life <h3>Qualification & experience</h3>Qualified Chef1 year plus experience in kitchen&nbsp;

Join Jonahs Restaurant & Boutique Hotel as Chef De Partie! Prepare high-quality dishes, manage kitchen operations, and train staff. Apply now!

CHEF DE PARTIE

Urban Purveyor Group trading as Hunter St Hospitality are hiring a Junior Sous to join the team.&nbsp;Hunter St Hospitality operates across Sydney, Melbourne, Brisbane and Perth and boasts a portfolio of 40+ venues. Notably Rockpool Bar &amp; Grill, Spice Temple, Sake Restaurant &amp; Bar, Argyle Stores, 24 York and 7 Alfred. &nbsp;With a legacy in Australian hospitality dating back to 1976, Hunter St Hospitality continues to expand it's national presence, underpinned by a long standing commitment to culinary expertise, service excellence and genuine hospitality&nbsp;Hunter St Melbourne restaurants include:<ul><li>Rockpool Bar &amp; Grill Melbourne</li><li>Saké Restaurant &amp; Bar Hamer Hall</li><li>Spice Temple Crown Complex South Bank&nbsp;</li><li>7 Alfred</li><li>Munich Brauhaus Melbourne</li></ul>These venues are diverse in cuisine ranging &nbsp;from Modern Australian, &nbsp;Japanese and Chinese and operate in central Melbourne.&nbsp;As a junior sous, you will be instrumental in supporting the leadership team in managing day to day operations of our kitchens.&nbsp;Key responsibilities:<ul><li>Collaborate with the Sous Chef and Head Chef to create seasonal menus.&nbsp;<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li><li>Lead, train, and mentor kitchen personnel to enhance their skills and ensure a cohesive team dynamic.<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li><li>Ensure that all dishes are prepared according to restaurant standards, maintaining consistency in taste and presentation.<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li><li>Ensuring that the team follow standard recipes, making sure correct techniques are always used.<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li><li>Enforcing strict adherence to health and safety regulations, ensuring kitchen practices meet sanitation and hygiene standards.<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li><li>Ensure food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level.&nbsp;<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li><li>In the absence of the Head Chef oversee management duties and manage the kitchen operation.<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li></ul>&nbsp;

Unique opportunity to join a legacy hospitality group as a Junior Sous Chef

Junior Sous Chef

<h2>About the Role</h2>We are seeking a qualified and experienced Chef to handle the day-to-day management of kitchen operations. The successful candidate will be responsible for planning, preparing, and overseeing food production while ensuring quality, consistency, and compliance with food safety standards in a high-volume commercial kitchen.<h2>&nbsp;</h2><h2>Eligibility Requirements</h2><ul><li>Applicants must have valid work rights in Australia</li><li>Only suitably qualified and experienced applicants will be contacted</li></ul>&nbsp;Last Man Standing<h4>67 Castlemaine Street, Milton, QLD, 4064</h4><h4>Full-Time Position -38 hours per week</h4>Salary: $65,000 – $85,000 per annum <h3>Benefits</h3> <h3>Task & responsibilities</h3><h2>Key Duties and Responsibilities</h2>Duties include, but are not limited to:<ul><li>Planning and organising the preparation and cooking of food in a commercial kitchen environment</li><li>Preparing, seasoning, and cooking menu items to established recipes and presentation standards</li><li>Grilling and cooking proteins to specification with consistency and quality control</li><li>Supervising food preparation and ensuring efficient kitchen workflow during service periods</li><li>Coordinating and timing multiple orders under pressure during peak trading periods and events</li><li>Monitoring food quality at all stages of preparation and presentation</li><li>Assisting in stock control, ordering, rotation, and maintaining appropriate prep levels</li><li>Ensuring compliance with hygiene, sanitation, and food safety regulations</li><li>Maintaining a clean, organised, and safe kitchen and workstation</li><li>Assisting with menu development and contributing to continuous improvement of kitchen operations</li><li>Training and supporting junior kitchen staff where required</li><li>Working collaboratively with management and kitchen team members to achieve operational goals</li></ul> <h3>Qualification & experience</h3><h2>Skills and Experience Required</h2>To be considered for this role, applicants must have:<ul><li>Certificate IV in Kitchen Management or equivalent qualification</li><li>Minimum one (1) year relevant full-time work experience in a commercial kitchen</li><li>Strong knowledge of kitchen operations, food preparation techniques, and food safety standards</li><li>Ability to work efficiently in a fast-paced, high-pressure environment</li><li>Excellent organisational and teamwork skills</li><li>A strong commitment to quality and consistency</li></ul>

We are seeking a qualified and experienced Chef to manage the day-to-day operation of the kitchen.

Pranav Alaina Lather Pty Ltd t/a Sehaj Indian, are known for our delicious vegetarian and non-vegetarian dishes and curries. Our Chicken, Lamb, goat and beef curries have varieties for you to choose. Also, our vegetarian curries are not limited to one or two, visit us to taste our malai kofta to eggplant curries.None of our festivals or family gathering goes without sweets. Make your occasions most memorable with best quality sweets made only by Sehaj Indian Sweets.We are seeking an qualified, experienced and creative Chef specializing in Indian cuisine. The ideal candidate will have a deep understanding of regional Indian dishes, ingredients, and cooking techniques.&nbsp;You will be responsible for preparing high-quality meals, designing menu items, maintaining kitchen standards, and working closely with the management team to ensure an exceptional dining experience for our guests.&nbsp;&nbsp; <h3>Benefits</h3><h6>Benefits</h6><ul style="list-style-type:disc;"><li>The successful applicant will be offered a competitive hourly rate plus penalty loadings as per Hospitality Award.&nbsp;</li><li>Supportive team environment with room for career growth</li><li>Work-life balance-because we value our team’s well-being</li></ul> <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li>Planning menus, estimating food and labor costs, and ordering food supplies</li><li>Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.</li><li>Monitoring quality of dishes at all stages of preparation and presentation</li><li>discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff</li><li>Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.</li><li>Demonstrating techniques and advising on cooking procedures using Tandoor</li><li>Preparing and cooking food using Tandoor</li><li>Supervise and coordinate activities of cooks and workers engaged in food preparation</li><li>Explaining and enforcing hygiene regulations</li><li>Recruit and hire staff, including cooks and other kitchen workers.&nbsp;</li><li>Providing effective training to Tandoor team</li><li>Determine production schedules and staff requirements necessary to ensure timely delivery of services</li></ul> <h3>Qualification & experience</h3><h6>Qualification &amp; Experience</h6><ul style="list-style-type:disc;"><li>Chef Qualifications: Minimum Certificate IV in Kitchen Management or Cookery</li><li>Relevant Experience: 3-4 years of culinary experience</li></ul>

A one-stop restaurant that offers true flavors of aromatic Indian food at par excellence. Serving authentic North Indian dishes.

We are seeking a skilled and experienced Cook to join our kitchen team. The successful candidate will be responsible for preparing and cooking high-quality cafe-style meals while maintaining strict food safety, hygiene, and presentation standards. This role requires hands-on cooking expertise, efficiency during service, and the ability to work collaboratively in a fast-paced kitchen environment. <h3>Benefits</h3>The benefits will include:- Free meals and beverages during shifts.- Supportive team and great work environment.- Long-term career progression opportunities.- Competitive salary based on skills and experience. <h3>Task & responsibilities</h3>Here is a list of main tasks and responsibilities:- Following our menu and making dishes as per the menu- Preparing and cooking fresh food, especially breakfasts- Making sure dishes are consistent and well presented as per our general standards- Assist in food costs and reducing waste- Working with cafe managers and front-of-house staff- Support and guide junior cooks and kitchen assistants during food preparation and service.- Following and enforcing food safety and hygiene standards- Using proper storage methods, including freezing and preserving food when required <h3>Qualification & experience</h3>Our Ideal Candidate will have:- 1–2 years of experience in a similar role (cafe experience preferred).&nbsp;- Certificate III and IV in Commercial Cookery and/or Diploma of Hospitality Management (highly regarded).- Strong knowledge of Indian spices, cooking methods, and traditional recipes.- Excellent attention to detail and ability to perform under pressure.- Reliable, well-presented, and strong communication skills.

Little Growling Cafe is looking for an experienced full-time Cook to work in our kitchen & deliver fresh, tasty cafe-style food.

COOK

Degani Shepparton is seeking a passionate and experienced Chef/Cook to join our vibrant café kitchen team, preparing fresh, high-quality breakfast, lunch, and dinner dishes in a fast-paced environment while delivering exceptional dining experiences to our customers. <h3>Benefits</h3>Salary range: $75,000 - $85,000 per Annum + Superannuation. <h3>Task & responsibilities</h3>Responsibilities of a Chef:<ul><li>Plan, prepare, and present high-quality café meals in line with Degani standards.&nbsp;</li><li>Develop and update menu items, manage stock levels, and monitor food costs.&nbsp;</li><li>Maintain strict compliance with food safety, hygiene, and workplace health regulations.&nbsp;</li><li>Supervise and support kitchen staff, providing guidance, training, and leadership.&nbsp;</li><li>Perform efficiently during peak service periods while ensuring excellent customer experiences.&nbsp;</li><li>Create new dishes and specials while ensuring smooth and organised kitchen operations.</li></ul>Responsibilities of a Cook:<ul><li>Support the Chef with daily food preparation and service requirements.</li><li>Prepare and cook menu items according to established recipes and presentation standards.&nbsp;</li><li>Work effectively in a fast-paced café environment to maintain timely service.&nbsp;</li><li>Ensure cleanliness, food safety, and hygiene standards are consistently met.&nbsp;</li><li>Assist with basic stock rotation and maintaining an organised kitchen workspace.</li></ul> <h3>Qualification & experience</h3><ul><li>Minimum 1–3 years of relevant full-time experience is required for both Chef and Cook positions.</li><li>Diploma in Hospitality and Certificate IV in Kitchen Management (or equivalent)is required for both Chef and Cook positions.</li><li>Excellent time management abilities.</li><li>Excellent communication skills.</li><li>Proven management skills.</li></ul>

Do you have 1-3 years of full time work experience as a Chef or Cook ?

Craft exceptional dishes, delight guests every day, and build a fulfilling career as a talented Chef/Cook.

Chef/Cook

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