<ul><li>Report to Executive Chef.</li><li>Support team capacity and maintain high standards across all areas of the kitchen.</li><li>Contribute to a high-performance culture.</li><li>Contribute to the creation of innovative menus at the highest level.</li><li>Maintain an obsession with guest satisfaction.</li><li>Work effectively under pressure in a high-volume, fast-paced environment while maintaining a level-headed temperament.</li><li>Demonstrate self-motivation and a can-do attitude.</li></ul> <h3>Benefits</h3>Enjoy your career with an emerging boutique hotel brand, successful restaurants and a supportive team, and put your culinary stamp on our Venue. <h3>Task & responsibilities</h3><ul><li>Understand modern Australian pub cuisine and current market food trends.</li><li>Aid in the costing of all menus and maintain food cost control practices.</li><li>Provide leadership in food safety and HACCP principles.</li><li>Participate in a 7-day working roster of days, nights, weekends and public holidays.</li></ul>&nbsp;&nbsp; <h3>Qualification & experience</h3><ul><li>Certificate III and Cert IV in Commercial cookery (minimum)</li><li>Several years of experience as a head chef in fast-paced kitchens serving high-quality menus.</li></ul>

Hospitality & Tourism

Annual

Be part of Something Special.  Join our team at The Tav Sports Bar Busselton as a highly experienced Chef.

Chef

Full time

Key Responsibilities<ul style="list-style-type:disc;"><li style="text-align:justify;">Prepare, cook and present a variety of Indian dishes, including curries, rice dishes, breads, accompaniments and other menu items according to recipes and required standards.</li><li style="text-align:justify;">Plan and organise daily food preparation by checking ingredient requirements, preparation quantities and cooking priorities.</li><li style="text-align:justify;">Prepare ingredients by cleaning, cutting, portioning, marinating, mixing and preparing sauces and other food items for service.</li><li style="text-align:justify;">Cook food using suitable cooking methods and commercial kitchen equipment while maintaining good taste, quality and presentation.</li><li style="text-align:justify;">Follow recipes, cooking procedures and portion sizes to ensure consistency in the food prepared.</li><li style="text-align:justify;">Contribute to menu planning and development by providing suggestions on dishes, ingredients, preparation methods, portion sizes and presentation.&nbsp;</li><li style="text-align:justify;">Check the quality, freshness, taste and presentation of food during preparation and service and make adjustments where required.</li><li style="text-align:justify;">Check food requirements for daily service and maintain stock levels by receiving, checking, storing and rotating food supplies.</li><li style="text-align:justify;">Organise and coordinate food preparation and cooking during busy service periods to ensure orders are completed accurately and on time.</li><li style="text-align:justify;">Monitor food preparation to ensure recipes, cooking methods, portion sizes and presentation standards are followed.</li><li style="text-align:justify;">Maintain food safety, hygiene and cleanliness standards throughout the kitchen and food preparation areas.</li><li style="text-align:justify;">Train and guide junior kitchen staff in food preparation, cooking methods, recipes, portion sizes, presentation and food safety procedures.</li><li style="text-align:justify;">Safely operate, clean and maintain commercial cooking equipment, utensils and kitchen work areas.</li><li style="text-align:justify;">Work with kitchen and front-of-house staff to maintain an efficient service and carry out general kitchen duties as required.</li></ul>Skills and Experience<ul><li style="text-align:justify;">Certificate IV in Commercial Cookery or Diploma of Hospitality Management (or equivalent qualification).&nbsp;</li><li style="text-align:justify;">At least one year of experience in a commercial kitchen.&nbsp;</li><li style="text-align:justify;">Experience with Indian cuisine and curry preparation will be highly regarded.</li><li style="text-align:justify;">Sound knowledge of food preparation, cooking techniques and commercial kitchen operations.</li><li style="text-align:justify;">Ability to follow recipes and maintain consistency in food quality, taste and presentation.</li><li style="text-align:justify;">Knowledge of food safety, hygiene and safe kitchen practices.</li><li style="text-align:justify;">Ability to work efficiently under pressure during busy service periods.</li><li style="text-align:justify;">Good organisational skills and the ability to manage multiple food preparation tasks.</li></ul>How to applyPlease submit your current resume and a brief cover letter. Only shortlisted applicants will be contacted for an interview.&nbsp;

Do you have full-time working rights in Australia?

What is your current residency or visa status?

Join Curry Port and bring your passion for Indian cuisine to the table while growing your culinary skills in a professional kitchen environment.

Chef/Cook

<ul><li>Work as part of a talented and collaborative kitchen team.</li><li>Deliver refined dishes showcasing exceptional seasonal West Australian produce.</li><li>Pair dishes with Leeuwin Estate’s current and museum-release Art Series wines.</li><li>Work in a premium, fast-paced environment.</li></ul> <h3>Benefits</h3><ul><li>Above-award pay with generous hours available.</li><li>Work-life balance – predominantly lunch service with minimal night shifts.</li><li>On-the-job training &amp; mentorship to support your growth.</li><li>Stunning location – work just 4km from Margaret River in a world-renowned winery.</li><li>Family-owned and operated – enjoy a supportive, tight-knit team culture.</li></ul> <h3>Task & responsibilities</h3><ul><li>Contemporary food preparation and presentation.</li><li>Prepare and present contemporary food to a high standard.</li><li>Maintain high standards throughout kitchen operations</li><li>Work reliably and flexibly, including weekends.</li></ul>&nbsp; <h3>Qualification & experience</h3><ul><li>Related Diploma or equivalent</li><li>At least 3years experience in a quality, high-volume restaurant or bistro.</li><li>Strong skills in contemporary food preparation and presentation.</li><li>Reliability and flexibility, including weekend availability.</li><li>A positive, team-focused attitude.</li></ul>

Join the acclaimed culinary team at Leeuwin Estate, one of Australia’s most iconic wineries, located just 10 minutes from the Margaret River township.

Employer Name: VASSE FELIX PTY LTDPosition Title: ChefLocation: Cowaramup, Margaret River region, South West WAEmployment Type: Full-time, permanentSalary: AUD79,500 - AUD90,000 p.a + superannuation paymentsPosition SummaryThe Chef is responsible for planning, preparing, cooking and presenting high-quality food in a dining or catering establishment. The role requires strong technical cooking skills, sound knowledge of kitchen operations, food safety and hygiene standards.Applicants at Chef de Partie, Sous Chef and Head Chef level are encouraged to apply. <h3>Benefits</h3>Full-time, permanent positioncompetitive annual salary plus superannuation payments <h3>Task & responsibilities</h3>Key Responsibilities<ul style="list-style-type:disc;"><li>Prepare, cook and present high-quality dishes in accordance with menu requirements and venue standards</li><li>Plan and organise food preparation and cooking activities within the kitchen</li><li>Assist with menu planning, recipe development, seasonal dish creation and food costings</li><li>Monitor the quality of dishes at all stages of preparation and presentation</li><li>Manage kitchen sections and perform shift duties as required</li><li>Discuss food preparation issues with chefs, managers and kitchen staff to support smooth daily operations</li><li>Demonstrate a range of cooking techniques</li><li>Maintain stock control, assist with ordering food supplies and support food cost management</li><li>Ensure compliance with food safety, hygiene and workplace health and safety requirements</li><li>Supervise, train and guide junior kitchen staff where required</li><li>Support the consistent delivery of high-quality food service</li></ul>&nbsp;Essential Skills &amp; Experience<ul style="list-style-type:disc;"><li>Strong technical skills across food preparation, cooking and presentation</li><li>Sound understanding of food safety, hygiene and workplace health and safety standards</li><li>Ability to work in a fast-paced, high-end kitchen environment while maintaining consistency and quality</li><li>Ability to manage kitchen sections, organise workloads and meet service deadlines</li><li>Strong communication skills and the ability to work effectively as part of a professional kitchen team</li><li>Ability to work evenings, weekends and public holidays as required</li><li>Experience in premium, quality-focused or high-volume hospitality environments is highly regarded</li></ul> <h3>Qualification & experience</h3>Qualifications<ul style="list-style-type:disc;"><li>Hold at least a relevant AQF Diploma qualification (or equivalent), or</li><li>At least three years of relevant full-time experience may substitute for the formal qualification listed above.</li></ul>Work Experience<ul style="list-style-type:disc;"><li>At least 2 years of full-time, relevant work experience where a relevant formal qualification is held; or</li><li>At least 3 years of full-time, relevant work experience where no relevant formal qualification is held.</li></ul>

VASSE FELIX PTY LTD  trading as Vasse Felix is looking for a full-time, permanent Chef to join our culinary team.

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