A Chef plans, organises and undertakes the preparation and cooking of food in a restaurant or other dining/catering establishment, ensuring meals are prepared to appropriate quality, presentation, hygiene and food-safety standards.Suitable duties and responsibilities:<ul><li>Plan and develop menus in consultation with management, considering customer demand, seasonal availability, and operational requirements.</li><li>Estimate food requirements, ingredient costs, and labour costs, and help control kitchen expenditure.</li><li>Order food, ingredients and other kitchen supplies and maintain appropriate stock levels.</li><li>Prepare and cook a variety of dishes in accordance with established recipes, menus and quality standards.</li><li>Monitor dish quality throughout preparation, cooking, and presentation to ensure consistent standards.</li><li>Inspect ingredients and food products for freshness, quality and suitability before use.</li><li>Discuss food preparation and service matters with restaurant managers, kitchen staff and front-of-house employees.</li><li>Demonstrate appropriate cooking techniques and guide cooks, kitchenhands, and other kitchen employees on food preparation and cooking procedures.</li><li>Coordinate food preparation to ensure meals are prepared and presented efficiently during service periods.</li><li>Ensure appropriate portioning, presentation and plating of meals before service.</li><li>Maintain appropriate standards for storing, handling, freezing, and preserving food products.</li><li>Ensure compliance with food hygiene, sanitation, workplace health and safety requirements throughout the kitchen.</li><li>Explain and enforce hygiene and food-safety procedures among kitchen employees.</li><li>Assist in selecting, supervising and training kitchen staff where required.</li><li>Monitor kitchen equipment and work areas to ensure they are clean, safe, and operational.</li><li>Assist with managing food wastage, stock rotation and inventory control.</li><li>Prepare meals according to customer requirements, including special dietary requirements where applicable.</li></ul> <h3>Benefits</h3>Maternity leaveVisa sponsorship <h3>Task & responsibilities</h3><ul><li>Prepare and cook Mexican dishes, including tacos, tortillas, slow-cooked meats, beef dishes, salsas and accompaniments.</li><li>Plan menus and help develop new dishes in consultation with management.</li><li>Monitor food quality, portioning and presentation throughout preparation and service.</li><li>Estimate food requirements and costs and order ingredients and kitchen supplies.</li><li>Check ingredient freshness and quality, and maintain appropriate stock rotation.</li><li>Coordinate kitchen operations and food preparation during busy service periods.</li><li>Maintain consistent recipes, flavours and presentation standards.</li><li>Train and supervise cooks and other kitchen staff where required.</li><li>Ensure compliance with food safety, hygiene, storage and sanitation requirements.</li><li>Minimise food waste and help control kitchen costs.</li><li>Cater for special dietary requirements and customer requests where appropriate.</li><li>Maintain a clean, safe and efficiently organised kitchen.</li></ul> <h3>Qualification & experience</h3>Certificate III &amp; IV in cookery or hospitalityExperience: Kitchen: 3 years (Required)Experience in Mexican Restaurants is preferred.Full working rights are essential

Hospitality & Tourism

Annual

We are seeking an experienced chef to join our team and contribute
to the culinary excellence of our franchise in Dubbo, NSW

Chef

Full time

Pizza Madre is seeking an experienced Chef to join our kitchen team in Marrickville NSW.The successful applicant will be responsible for preparing and cooking high-quality dishes, supporting menu preparation and daily kitchen operations, maintaining consistent food quality and presentation, and ensuring high standards of food safety and hygiene.Pizza Madre is known for its sourdough pizza and Italian-inspired menu, with a strong focus on quality ingredients and carefully prepared food. <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>Prepare, cook and present dishes according to restaurant standards.</li><li>Prepare pizza dough, sauces, toppings and other menu components.</li><li>Assist with menu planning and development.</li><li>Monitor food quality, consistency and presentation throughout preparation and service.</li><li>Manage food preparation and ensure efficient kitchen operations during busy service periods.</li><li>Monitor ingredient quality, freshness and stock levels.</li><li>Assist with ordering, receiving and storing food supplies.</li><li>Maintain portion control and minimise food wastage.</li><li>Regulate oven and cooking equipment temperatures to ensure consistent results.</li><li>Maintain high standards of food hygiene, food safety and kitchen cleanliness.</li><li>Follow recipes, kitchen procedures and presentation standards.</li><li>Work closely with other chefs and kitchen staff to ensure smooth service.</li><li>Train and support junior kitchen staff where required.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Kitchen Management or Commercial Cookery, or a Diploma of Hospitality Management or related discipline, is preferred.</li><li>Minimum 1 year of proven experience in a fast-paced and quality-driven commercial kitchen environment.</li><li>Passionate about cooking and delivering high-quality food.</li><li>Experience in pizza, Italian cuisine or dough preparation will be highly regarded.</li><li>Punctual, reliable and hard-working.</li><li>Ability to multi-task and work well under pressure during busy service periods.</li><li>Excellent communication, organisational and time management skills.</li><li>Team player with a positive attitude and a strong commitment to teamwork.</li></ul>

Join Pizza Madre in Marrickville as a full-time Chef and be part of a passionate, quality-driven kitchen team.

CHEF

Company Details:&nbsp;<ul><li style="text-align:justify;">Entity Name: &nbsp;RC WORLD SQUARE PTY LTD</li><li style="text-align:justify;">ABN: 37 647 644 817</li><li style="text-align:justify;">Business Name: Masala Kitchen World Square</li><li style="text-align:justify;">Location: &nbsp;Shop 10.68 , 644 George street, Sydney 2000</li><li style="text-align:justify;">Position: Chef &nbsp;- ANZSCO 351311</li><li style="text-align:justify;">Salary: $79,000 to $85,000</li></ul>Masala Kitchen World Square, is a vibrant Indian restaurant located in the heart of Sydney's CBD on iconic Pitt Street, is seeking a passionate and experienced Chef to join our team on a full-time (38 hours per week), permanent basis.&nbsp; <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunities for career growth and development</li><li>Full-time position</li><li>Supportive and collaborative work environment</li><li>Flexible work arrangements</li></ul> <h3>Task & responsibilities</h3><ul><li style="text-align:justify;">Planning menus, estimating food and labour costs, and ordering food supplies to ensure efficient kitchen operations.</li><li style="text-align:justify;">Analysing recipes and calculating menu pricing based on food costs, labour expenses, and operational overheads.</li><li style="text-align:justify;">Monitoring the quality of dishes throughout all stages of preparation, cooking, and presentation.</li><li style="text-align:justify;">Liaising with Managers, Dietitians, kitchen staff, and front-of-house teams regarding food preparation and service requirements.</li><li style="text-align:justify;">Collaborating with team members to develop recipes and menus, considering seasonal ingredient availability and customer demand.</li><li style="text-align:justify;">Demonstrating specialised cooking techniques and providing guidance on Tandoor cooking procedures.</li><li style="text-align:justify;">Preparing and cooking a variety of dishes using traditional Tandoor methods.</li><li style="text-align:justify;">Supervising and coordinating cooks and kitchen staff involved in food preparation activities.</li><li style="text-align:justify;">Explaining, implementing, and maintaining food safety and hygiene standards in compliance with regulations.</li><li style="text-align:justify;">Assisting with the recruitment and hiring of cooks and other kitchen personnel.</li><li style="text-align:justify;">Delivering effective training and ongoing support to the Tandoor kitchen team.&nbsp;</li><li style="text-align:justify;">Determining food preparation schedules and staffing requirements to ensure the timely and efficient delivery of food services.</li></ul>&nbsp;&nbsp; <h3>Qualification & experience</h3><ul><li style="text-align:justify;">AQF Certificate IV in Commercial Cookery, Diploma, Advanced Diploma, or an equivalent recognised qualification in Commercial Cookery or Culinary Arts.</li><li style="text-align:justify;">At least 1 year of full-time experience as a Chef in a restaurant.</li><li style="text-align:justify;">Strong knowledge of food preparation, cooking techniques, food safety, and kitchen hygiene standards.&nbsp;</li><li style="text-align:justify;">Excellent time management, organisational, and multitasking skills.</li><li style="text-align:justify;">Ability to work in a fast-paced environment while maintaining attention to detail.</li><li style="text-align:justify;">A passion for preparing high-quality dishes and delivering excellent customer satisfaction.</li></ul>

Masala Kitchen is seeking a skilled and passionate Chef for a full-time position to join our dynamic kitchen team.

<h3 style="margin-left:0px;text-align:justify;">Join our team as a Chef, where you'll have the opportunity to showcase your culinary skills in a dynamic and fast-paced kitchen. We are seeking a passionate and experienced Chef to be part of our kitchen, create innovative dishes, and contribute to the overall success of Business.&nbsp;</h3><h3 style="margin-left:0px;text-align:justify;">&nbsp;</h3>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <h3>Benefits</h3>&nbsp;Salary $79423 &nbsp;Plus Superannuation <h3>Task & responsibilities</h3>&nbsp;&nbsp;<ul><li style="text-align:justify;">Collaborate with the Head Chef in planning function and daily menu.</li><li style="text-align:justify;">Supervise kitchen staff, providing guidance and fostering a positive work environment</li><li style="text-align:justify;">&nbsp;Delegate tasks to Kitchen Staff</li><li style="text-align:justify;">Inform Wait staff about the daily specials if any&nbsp;</li><li style="text-align:justify;">Check the cool room temperature and freezer to ensure proper storage conditions&nbsp;</li><li style="text-align:justify;">Monitor and manage kitchen inventory, minimizing waste and controlling costs</li><li style="text-align:justify;">Ensure compliance with food safety and hygiene standards</li><li style="text-align:justify;">Train and mentor kitchen staff on culinary techniques and standard</li><li style="text-align:justify;">Ensure food is presented well while making sure the consistent taste.</li><li style="text-align:justify;">Preparing for service, which includes ensuring the kitchen is well stocked with the necessary ingredients, as well as cleaning, cutting, and maintaining food.</li><li style="text-align:justify;">Cooking and serving food whilst co-ordinating with head chef and other kitchen staff and front of house staff.</li><li style="text-align:justify;">Any other tasks allocated by the Head Chef or the restaurant manager</li></ul>&nbsp; <h3>Qualification & experience</h3>Proven experience as a Chef to manage big functions.Minimum Diploma of Hospitality Management or higher qualifications, strong knowledge of culinary techniques, food presentation, and menu development.&nbsp;Leadership skills with the ability to motivate and manage a teamExcellent communication and organisational skillsUnderstanding of food costs and budget management&nbsp;Proven skill of problem solving.

Kokoro Mazesoba is seeking a skilled and motivated Chef to join our kitchen team at our Sydney CBD restaurant. The successful candidate will be responsible for preparing and cooking high-quality Japanese dishes, including mazesoba and other menu items, while maintaining consistent taste, presentation and portion standards.The Chef will manage daily food preparation, cooking and kitchen operations, ensuring all dishes are prepared efficiently and served to the required standard. The role also involves maintaining food safety, hygiene and workplace health and safety requirements, monitoring stock levels, minimising food wastage and maintaining a clean and organised kitchen.The successful candidate will work closely with the kitchen and front-of-house teams to ensure smooth service, particularly during busy trading periods. They will also assist with training junior kitchen staff, following established recipes and procedures, and contributing to menu preparation and improvements where required.The ideal candidate will have at least one year of relevant commercial kitchen experience, strong cooking and food preparation skills, good knowledge of food safety practices, and an ability to work effectively in a fast-paced restaurant environment. <h3>Benefits</h3><ul><li>Full-time position in Sydney CBD</li><li>Salary of $80,000–$85,000 + 12% superannuation</li><li>Work with an established Japanese restaurant brand</li><li>Opportunity to develop Japanese culinary skills</li><li>Professional and supportive kitchen environment</li><li>Opportunity for career growth and professional development</li><li>Exposure to specialised mazesoba preparation and Japanese cuisine</li><li>Work in a fast-paced and diverse hospitality environment</li><li>Stable employment with ongoing training opportunities</li></ul>&nbsp; <h3>Task & responsibilities</h3><h3>&nbsp;</h3><ul><li>Prepare and cook Japanese dishes, including mazesoba and other menu items.</li><li>Follow recipes, portion sizes and food presentation standards.</li><li>Prepare ingredients, sauces, noodles, meats, vegetables and garnishes.</li><li>Maintain consistent food quality, taste and presentation.</li><li>Monitor cooking times, temperatures and food quality.</li><li>Ensure compliance with food safety and hygiene standards.</li><li>Maintain a clean, organised and safe kitchen.</li><li>Manage stock levels and assist with food ordering.</li><li>Minimise food wastage and control ingredient usage.</li><li>Operate and maintain kitchen equipment safely.</li><li>Work efficiently during busy service periods.</li><li>Coordinate with kitchen and front-of-house staff for smooth service.</li><li>Assist in training and supervising junior kitchen staff.</li><li>Assist with menu preparation and new dish development when required.</li><li>Follow workplace health and safety procedures and restaurant policies.</li></ul> <h3>Qualification & experience</h3><h3>&nbsp;</h3><ul><li>Minimum 1 year of relevant Chef experience.</li><li>Relevant Commercial Cookery/Hospitality qualification preferred.</li><li>Experience in Japanese or Asian cuisine is an advantage.</li><li>Strong food preparation and cooking skills.</li><li>Knowledge of food safety and hygiene standards.</li><li>Ability to work efficiently in a busy kitchen.</li><li>Good teamwork and communication skills.</li></ul>

Join Kokoro Mazesoba as a Chef in Sydney CBD. Prepare Japanese cuisine, maintain high food standards and grow your culinary skills in a busy team.

A full-time, experienced chef position is available at Saffron and Spice Indian Restaurant and Bar which is located in Nowra, NSW. The job applicant must have a minimum of 1 year of full time work experience, along with the right qualifications and suitable candidate will receive an award-winning salary package of $80,000–$90,000 (depending on experience).&nbsp;&nbsp; <h3>Benefits</h3>CHEF_HIGH SALARY Pay: $80,000.00 – $90,000.00 per year and if required sponsorship options available too for the deserving candidate if required. <h3>Task & responsibilities</h3>1. Recipe and Menu Knowledge&nbsp;- Maintain comprehensive knowledge of all recipes, cooking standards, portion sizes, and presentation styles for dishes produced in the kitchen.&nbsp;2. Menu Creation&nbsp;- Assist in the development of new menus, taking into consideration food and labor costs to ensure profitability.&nbsp;3. Food Preparation Oversight&nbsp;- Collaborate with management and kitchen staff to discuss food preparation challenges and monitor the preparation and presentation of dishes to maintain quality.&nbsp;&nbsp;&nbsp;4. Production Management&nbsp;- Work alongside management to establish daily and weekly production levels, ensuring the kitchen operates efficiently.&nbsp;5. Stock Management&nbsp;- Maintain appropriate stock levels according to business needs and understand the implications of these levels on food costs.&nbsp;6. Health and Safety Compliance&nbsp;- Implement and ensure adherence to food hygiene standards and health and safety regulations to promote a safe kitchen environment.&nbsp;7. Quality Control&nbsp;- Regularly check the freshness and quality of ingredients to ensure high standards in food preparation.&nbsp;8. Supervision and Training&nbsp;- Supervise and provide training to junior kitchen staff, ensuring they understand their roles and responsibilities.&nbsp;9. Customer Complaint Management&nbsp;- Efficiently address any food complaints from customers, working towards resolution and maintaining customer satisfaction.&nbsp;10. Organizational Skills&nbsp;- Demonstrate strong organizational skills in daily operations within the kitchen.&nbsp;11. Food Preparation&nbsp;- Prepare meat, sauces, and desserts as required, ensuring all items meet the kitchen's high standards. <h3>Qualification & experience</h3>Cert IV in Commercial Cookery and Diploma of Hospitality Management or Bachelors of Hospitality Management

CHEF_HIGH SALARY Pay: $80,000.00 – $90,000.00 per year

Gyukatsu Kyoto Katsugyu Australia is seeking a qualified and experienced Chef to join our kitchen team in Sydney. This is a full-time position offering the opportunity to work in a well-established Japanese restaurant known for its premium wagyu gyukatsu and commitment to authentic culinary standards. <h3>Benefits</h3>Competitive salary of $80,000 per annum plus 12% superannuationFull-time, stable employment with a guaranteed minimum of 38 hours per weekOpportunity to work with a globally recognised Japanese restaurant brandSupportive and professional team environmentOngoing training and skill development in authentic Japanese cuisineCareer progression opportunities within a growing hospitality groupWell-structured kitchen operations with a strong focus on quality and consistencyConvenient Sydney location with access to public transportStaff meals provided during shiftsPositive workplace culture that values teamwork, respect, and continuous improvement <h3>Task & responsibilities</h3>Preparing, cooking, and presenting high-quality Japanese dishes including gyukatsu, katsu, ramen, and donburi in accordance with established recipes and standardsManaging and coordinating kitchen operations across all sections to ensure efficient and timely serviceEnsuring consistency in food quality, portion control, and presentation at all timesPlanning and contributing to menu development and continuous improvement of menu offeringsMonitoring food preparation and cooking processes to maintain quality and efficiencyEnsuring compliance with food safety, hygiene, and sanitation standards in line with HACCP requirementsManaging stock control, ordering, and inventory, including implementation of FIFO proceduresMinimising food wastage and maintaining cost control measuresSupervising, training, and mentoring kitchen staff, including junior team membersMaintaining a clean, organised, and safe kitchen environment in line with Work Health and Safety (WHS) regulationsCoordinating with front-of-house staff to ensure smooth and efficient service deliveryPerforming effectively under pressure during busy service periods <h3>Qualification & experience</h3>Certificate III or IV in Commercial Cookery (or equivalent qualification)At least 2 years of full-time relevant work experience as a Chef, or at least 3 years of relevant experience if no formal qualificationDemonstrated experience working in a commercial kitchen, preferably in Japanese cuisine or a high-volume environmentStrong knowledge of food safety standards and kitchen operationsProven ability to supervise and train staffStrong organisational and time management skillsAbility to work flexible hours, including evenings, weekends, and public holidays

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

Bella Brutta is seeking a capable, service-ready full-time Chef to join our kitchen team in Newtown. This role suits someone who thrives in a fast-paced kitchen, enjoys working with a tight menu done properly, and takes real pride in consistency and prep standards.We work to strong systems, clean sections, and a high bar for quality. The right person will be calm under pressure, organised ahead of service, and able to back their teammates through the rush.Key ResponsibilitiesThe successful candidate will be responsible for:<ul><li>Preparing, cooking, and plating menu items to Bella Bruttaâ€™s standards during service</li><li>Completing daily mise en place, prep lists, and section setup to ensure smooth service flow</li><li>Supporting pizza production and service requirements, including dough handling and preparation where required</li><li>Monitoring food quality, timing, portion control, and presentation across service</li><li>Maintaining clean work areas and ensuring correct food storage, labelling, and stock rotation</li><li>Following all food safety and hygiene practices in line with NSW regulations and company procedures</li><li>Assisting with stock control, ordering support, and minimising waste through accurate prep and portioning</li><li>Working collaboratively with the team to ensure efficient communication during service</li><li>Supporting training and guidance of junior kitchen staff as required</li><li>Ensuring safe use of kitchen equipment and reporting maintenance issues when identified</li></ul>&nbsp;&nbsp;Skills and ExperienceTo be successful in this role you will ideally have:<ul><li>A relevant qualification in commercial cookery (Certificate III or higher) or equivalent experience</li><li>At least 2 years of relevant experience working as a Chef in a commercial kitchen</li><li>Ability to work evenings, weekends, and busy service periods</li><li>Strong time management skills, attention to detail, and a consistent approach to food quality</li><li>A solid understanding of food safety, hygiene, and safe work practices</li><li>Clear communication skills and a team-focused attitude</li></ul>&nbsp;&nbsp;What We Offer<ul><li>Full-time role (minimum 38 hours per week) based in Newtown, Sydney</li><li>A structured kitchen with strong systems and standards</li><li>A hands-on role in a high-volume service environment</li></ul>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;

Bella Brutta is seeking a capable, service-ready full-time Chef to join our kitchen team in Newtown

About the roleThe Sous Chef will be responsible for organising and operating an allocated section of the kitchen and consistently preparing high-quality meals in accordance with established recipes, presentation standards and food-safety requirements.The successful candidate will work closely with the Senior Chefs and other kitchen team and front-of-house employees to support the efficient delivery of Mozart Coffee Lounge’s all-day breakfast and lunch service.&nbsp; <h3>Benefits</h3>Full Time EmploymentSalary $80,000-$82,000 + Superannuation&nbsp; <h3>Task & responsibilities</h3>Key duties and responsibilitiesOrganise and operate an allocated kitchen section under the direction of the Head Chef or Executive Chef.&nbsp;<ul style="list-style-type:disc;"><li>Plan and coordinate daily food preparation and service requirements for the allocated section, including mise en place, workflow and service timing.&nbsp;</li><li>Prepare and cook Mozart Coffee Lounge’s Austrian-inspired and Modern Australian menu, including all-day breakfasts, egg dishes, schnitzels, sausages, burgers, crepes, soups, pasta, grilled meats, salmon, salads and accompaniments.&nbsp;</li><li>Monitor the quality, flavour, portioning, consistency and presentation of dishes at all stages of preparation and service.&nbsp;</li></ul>Assist the Head Chef and Executive Chef with menu planning, recipe development, daily specials and improvements to cooking and preparation procedures.&nbsp;Estimate ingredient requirements, monitor stock levels and coordinate stock requisitions for the allocated section with the Head Chef.&nbsp;<ul style="list-style-type:disc;"><li>Check the quality and freshness of ingredients and ensure food is correctly stored, labelled and rotated to minimise wastage and maintain cost control.&nbsp;</li></ul>Discuss food-preparation and service issues with the Head Chef, kitchen team and front-of-house staff, including timing and dietary requirements.<ul style="list-style-type:disc;"><li>Demonstrate preparation and cooking techniques and provide day-to-day guidance to the Chef De Partie, Cook/Chef Assistant, Sandwich Hand and Kitchen Hand when working within the section.&nbsp;</li><li>Maintain an organised kitchen section and ensure compliance with food-safety, hygiene, allergen-management and workplace health and safety requirements.</li></ul> <h3>Qualification & experience</h3>To be considered for this position, applicants must have:<ul style="list-style-type:disc;"><li>an AQF Diploma or higher qualification in Commercial Cookery, Culinary Arts or a closely related discipline; and&nbsp;</li><li>at least one year of relevant full-time work experience as a Chef or Chef de Partie in a café, restaurant or comparable commercial kitchen.&nbsp;</li></ul>At least three years of relevant professional experience may substitute for the formal qualification requirement.Applicants must also demonstrate:<ul style="list-style-type:disc;"><li>experience managing or taking responsibility for a kitchen section;&nbsp;</li><li>sound knowledge of food preparation, cooking techniques, portion control and presentation;&nbsp;</li><li>experience preparing dishes in a busy all-day café or restaurant environment;&nbsp;</li><li>good knowledge of food-safety, hygiene and workplace safety requirements;&nbsp;</li><li>the ability to work efficiently and maintain consistent standards during busy service periods;&nbsp;</li><li>effective communication and teamwork skills;&nbsp;</li><li>strong attention to detail and organisational skills; and&nbsp;</li><li>availability to work a flexible roster, including weekends and public holidays.&nbsp;</li></ul>

Work closely with Senior Chefs with over 25 years experience.

Sous Chef

<h2 style="margin-left:0cm;">Key Duties and Responsibilities</h2>The Sous Chef will be required to:<ul><li>Assist the Head Chef with the daily operation of the kitchen.</li><li>Prepare, cook and present meals in accordance with established recipes, menu specifications and quality standards.</li><li>Assist with food preparation for breakfast, lunch and dinner services as required.</li><li>Coordinate food preparation and service during busy periods.</li><li>Assist with menu planning, preparation and implementation.</li><li>Monitor the quality, presentation and consistency of dishes.</li><li>Supervise and provide guidance to junior kitchen staff.</li><li>Assist with training kitchen staff in food preparation, cooking methods and kitchen procedures.</li><li>Monitor food stock levels and assist with ordering and receiving supplies.</li><li>Assist with stock rotation, portion control and waste management.</li><li>Maintain a clean, organised and hygienic kitchen.</li><li>Ensure compliance with applicable food safety, HACCP and workplace health and safety requirements.</li><li>Assist the Head Chef with maintaining appropriate food safety and hygiene standards.</li><li>Work cooperatively with kitchen and front-of-house staff to ensure efficient service.</li><li>Take responsibility for kitchen operations when the Head Chef or other senior kitchen staff are unavailable.</li></ul><h2 style="margin-left:0cm;">Essential Qualifications</h2>Applicants should have:<ul><li>Certificate IV in Commercial Cookery, or equivalent relevant qualification; and</li><li>A Diploma of Hospitality Management or other relevant hospitality qualification is desirable.</li></ul><h2 style="margin-left:0cm;">Essential Skills and Experience</h2>Applicants must demonstrate:<ul><li>At least 1–2 years of relevant commercial kitchen experience in a chef or equivalent role.</li><li>Demonstrated experience preparing and cooking meals in a commercial kitchen.</li><li>Knowledge of food preparation, cooking techniques and kitchen operations.</li><li>Ability to work efficiently in a busy, high-volume kitchen.</li><li>Ability to maintain consistent food quality and presentation.</li><li>Good understanding of food safety, hygiene and workplace health and safety requirements.</li><li>Ability to supervise and work effectively with other kitchen staff.</li><li>Strong communication and teamwork skills.</li><li>Good time management and organisational skills.</li><li>Ability to work independently and make appropriate decisions during busy service periods.</li></ul>Experience working in a pub, hotel, bistro, restaurant or similar commercial hospitality environment will be highly regarded.<h2 style="margin-left:0cm;">Employment Conditions</h2>This is a permanent, full-time position.The successful applicant must be available to work a rotating roster, including:<ul style="list-style-type:disc;"><li>Weekdays;</li><li>Weekends;</li><li>Evening services;</li><li>Public holidays; and</li><li>Peak trading periods, as required by the business.</li></ul>The position is offered at $80,000–$85,000 per annum plus superannuation, depending on the successful applicant’s qualifications, skills and relevant experience.The successful applicant will be entitled to applicable employment conditions and leave entitlements in accordance with Australian workplace laws and the applicable employment arrangements.<h2 style="margin-left:0cm;">Location and Work Environment</h2>The position is based at Cessnock Hotel in Cessnock, NSW, in the Hunter Valley.The successful applicant will work in a commercial pub/hotel kitchen servicing a busy bistro operation. The role involves standing for extended periods, food preparation, cooking and working during busy service periods.<h2 style="margin-left:0cm;">How to Apply</h2>Applicants who meet the above qualifications, skills and experience requirements are invited to apply.Please submit a current resume, including details of your relevant qualifications, employment history, commercial kitchen experience and contact details.Applications should be submitted by email to:&nbsp;postofficehotelforbes@gmail.com

The Sous Chef will work under the direction of the Head Chef and assist with the day-to-day management and operation of the commercial kitchen.

SOUS CHEF

Bar & Beverage Staff

Chefs/Cooks

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Other

Waiting Staff

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