The Summit RestaurantMt Coot-tha is a Brisbane icon forming a backdrop for the city. The Summit lookout boasts the best view of the CBD and well-known Brisbane landmarks. Beautiful by day and spectacular at night. With a brand new fit out, 200 seat restaurant, 100 seat bar, 120 seat function room, state of the art kitchen, an extremely talented chef and great working conditions.We’re passionate about using the freshest local ingredients, which brings a unique cutting edge in flavours and style to our menu.Of course, in joining us, you will be not only working with iconic brands in an amazing venue, you will also benefit from:&nbsp;Staff Meals provided every dayStaff Benefits program - including 25% discount in venuesOpportunities for development and career progressionOngoing support and training&nbsp;The Chef must be:Reliable, level headed, punctual and organised.Passionate about what they do, innovative and experienced.We require experience as a chef for this role.Must be competent in all anzsco chef quals.Work fast, clean and motivate team by leading by example.Deliver high quality dishes, consistently well, in a fast-paced, busy environment.Following and enforcing workplace health and safety requirement.Working with head chef to meet the food and kitchen budget.Must have own carWilling to work mornings, nights, weekends &amp; public holidaysExperience will be of a distinct advantage, but a great attitude and reliability is a must.&nbsp;&nbsp;Our offerTo the right person we offer a great salary and conditions in a well-managed environment with full support from our Head Chef and Central Kitchen.&nbsp;&nbsp;Full time role and career progression for the right person.We look forward to hearing from you <h3>Benefits</h3> <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li style="text-align:justify;">Hands on food service operations on a day-to-day basis using a large range of kitchen equipment.</li><li>Ensure food standards, preparation, presentation and cooking techniques meet establishment standards and are maintained at that level.&nbsp; Work with the kitchen brigade and take corrective action where appropriate if standards are not met.</li><li>Strive continually for innovative, quality, value for money food, which is presented and served in the most complimentary way.</li><li style="text-align:justify;">Food is to be checked and tasted at all times for freshness and quality.</li><li>Follow Mantle Group food safety policies and procedures.</li><li style="text-align:justify;">Practice the highest possible standard of hygiene to meet Health &amp; Safety regulations.</li><li>Ensure the kitchen and its associated storage areas are always kept compliant with the Food standards code and local council laws.</li><li>Report any maintenance that might cause a food safety breach.&nbsp;</li><li>Ensure food safety documentation is filled in correctly.</li><li>Maintain focus on ‘the Customer’s need’, individualising and personalising service using initiative.</li><li>Treat colleagues from all cultural groups with respect, sensitivity and transparency.</li><li style="text-align:justify;">Use safe manual handling techniques and practice safe work habits following MGH Health, Safety and Environment policies, maintain procedures to minimize our impact on the environment and pollution.</li><li style="text-align:justify;">Role model best practice regarding MGH policies on bullying, harassment and discrimination.</li><li style="text-align:justify;">Communicate regularly with the Head Chef regarding maintenance and servicing of all venue fixtures, fittings and equipment.</li><li>Ensure neat, clean and functionally operating sections are presented at all times.</li><li>Be fully conversant with the establishment’s fire and emergency evacuation procedures.</li><li>Manage food storage and rotation of all produce.</li><li>Ensure cleaning schedules are followed, and Due diligence booklet is completed daily.</li><li>Follow the MGH cleaning of equipment manual.</li></ul>&nbsp; <h3>Qualification & experience</h3>Min cert 3 or 4 in commercial cookery plus 2 years post qualification experinece. however a diploma in hospitality is preffered.

Hospitality & Tourism

Annual

Join a great team of Chefs in one of Brisbane's most iconic restaurants The Summit restaurant at Mt Coot-tha.

Chef

Full time

TEX WORLD PTY LTD trading as M.Y. Roasting Cafe is seeking an experienced and passionate Chef to join its team on a full-time basis in Yeronga, Queensland.The successful candidate will be responsible for planning, preparing, cooking and presenting a diverse range of breakfast, brunch and lunch dishes while maintaining consistency in quality, taste, portioning and presentation.The Chef will also support menu planning, stock management, food-cost control, kitchen operations, food safety and the supervision and training of junior kitchen staff. <h3>Benefits</h3><ul><li>Competitive salary in the range of of $80,000 – $85,000 per annum plus superannuation.</li><li>Full-time employment with an established Yeronga café.&nbsp;</li><li>Opportunity to work with a diverse breakfast, brunch and lunch menu.</li><li>Opportunity to contribute to menu development and new dishes.</li><li>Supportive and team-oriented working environment.</li><li>Opportunity to further develop culinary and kitchen leadership skills.</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan and organise the preparation and cooking of breakfast, brunch and lunch dishes in accordance with established recipes and café standards.</li><li>Prepare and cook menu items using appropriate commercial kitchen equipment, including grills, ovens, fryers and stovetops.</li><li>Assist with menu planning and development, including seasonal and promotional dishes, and create and test new recipes.</li><li>Monitor the quality, taste, portioning, temperature and presentation of dishes throughout preparation and service.</li><li>Estimate food requirements and costs, monitor stock levels and order food and kitchen supplies as required.</li><li>Ensure ingredients are correctly stored and rotated and minimise food wastage through effective preparation and portion control.</li><li>Prepare meals to accommodate special dietary requirements, including vegetarian, gluten-free and dairy-free options.</li><li>Coordinate kitchen workflow to ensure meals are prepared efficiently and within required service times.</li><li>Discuss food preparation, service and dietary requirements with management, kitchen staff and front-of-house staff.</li><li>Demonstrate cooking techniques, provide guidance on food preparation procedures and supervise and train junior kitchen staff.</li><li>Maintain and enforce food safety, hygiene, sanitation and workplace health and safety requirements throughout the kitchen.</li><li>Maintain a clean, organised and productive commercial kitchen environment.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Commercial Cookery or higher relevant qualification.</li><li>At least one year of relevant professional experience working as a Chef in a café, restaurant or similar commercial kitchen environment.</li><li>Demonstrated experience preparing and cooking breakfast, brunch and/or lunch dishes.</li><li>Sound knowledge of menu planning, food preparation, portion control, stock management and food-cost control.</li><li>Strong understanding of food safety, hygiene and safe food-handling requirements.</li><li>Ability to cater for special dietary requirements and customer requests.</li><li>Experience supervising or training junior kitchen staff.</li><li>Strong organisational and time-management skills with the ability to work effectively during busy service periods.</li><li>Good communication and teamwork skills with a strong commitment to food quality and customer satisfaction.</li></ul>

Bring your culinary skills to a popular Yeronga café and create fresh, high-quality breakfast, brunch and lunch dishes in a busy commercial kitchen.

Bistro Chef – Italian Cuisine&nbsp;Chef Jon Pizzeria &amp; Bistro is looking for a passionate and experienced Bistro Chef to join our team. We’re a fast growing, quality driven venue focused on authentic Italian flavours, wood-fired pizzas, and bistro-style dishes made with premium local and imported ingredients.&nbsp; <h3>Benefits</h3><ul><li>Supportive and professional team environment</li><li>Opportunity to grow with an expanding business</li><li>Creative input on menu development</li><li>Competitive pay based on experience</li></ul>If you’re passionate about Italian food and want to be part of a team that values quality and consistency, we’d love to hear from you. <h3>Task & responsibilities</h3><ul><li>Prepare and cook Italian bistro dishes to a high standard</li><li>Manage section during service and ensure smooth kitchen flow</li><li>Maintain consistency in food quality, presentation, and portioning</li><li>Follow and enforce food safety and hygiene standards</li><li>Assist with stock control, ordering, and minimising waste</li><li>Support menu development and daily specials</li><li>Train and work closely with junior kitchen staff</li><li>Keep the kitchen clean, organised, and service-ready</li></ul> <h3>Qualification & experience</h3><ul><li>Must hold Diploma EQF Level 4 in hospitality.&nbsp;</li><li>Must have min 2 years full time experience in Italian cuisine in a professional kitchen. Also, must have HACCP certificate.&nbsp;</li></ul>

Join a passionate, fast-growing Italian kitchen where quality, creativity, and teamwork come first.

Chef de Partie

About the roleWe're looking for a qualified, experienced Chef to join a strong kitchen team in a high-volume venue. You'll report to the Head Chef and work as a key member of the brigade.This role is for a Chef who already has the trade skills and can work on their own from day one. You'll need to run a section confidently during busy services and produce every dish consistently to our standard. Our kitchen handles high covers daily, so we need someone reliable and organised who is calm under pressure.Duties and responsibilities<ul><li>Plan menus and develop seasonal dishes and specials with the Head Chef</li><li>Estimate food and labour costs, cost recipes and help manage food margins</li><li>Order, requisition and receive food supplies and check them for quality</li><li>Prepare and cook food to set recipes, portion sizes and presentation standards</li><li>Run a section during service and coordinate with other sections for timely, consistent delivery</li><li>Monitor food quality during preparation and service</li><li>Explain and enforce hygiene and food safety rules, including temperature control, labelling and cleaning records</li><li>Store, freeze and preserve food correctly and manage stock rotation to minimise waste</li><li>Demonstrate techniques to kitchen staff and advise on cooking procedures</li><li>Help train and supervise junior kitchen staff and apprentices</li><li>Talk to management about food preparation, dietary requirements and allergens</li><li>Follow WHS procedures and report hazards and incidents</li></ul>Skills, qualifications and experience required<ul><li>Certificate IV in Commercial Cookery, or a higher relevant qualification such as a Diploma of Hospitality Management</li><li>At least 2 years' full-time experience as a qualified Chef in a commercial kitchen, gained after completing the qualification. High-volume experience is highly regarded.</li><li>Proven ability to run a section on your own during busy services</li><li>Strong knowledge of cooking techniques, food costing, stock control and kitchen systems</li><li>A current food safety qualification and a sound understanding of Australian food safety standards</li><li>Professional, reliable and consistent, with a strong work ethic and good teamwork</li><li>Good English communication skills</li><li>Availability for a rotating roster, including early mornings, weekends and public holidays</li></ul>

We're looking for a qualified Chef to join our kitchen team. You'll help deliver consistent, high-quality food across a high-volume service.

Qualified Chef

Position: Chef De PartieEmployer: Seoul Bistro (ABN 36 607 896 935)Location: Sunnybank QLD 4109Employment type: Full-time, permanent — approximately 38 ordinary hours per week with overtime availableRemuneration: $75,000 – $85,000 per annum, exclusive of superannuation, plus compulsory superannuation and any applicable penalty rates, overtime and allowancesApplicable award: Restaurant Industry Award 2020 [MA000119]&nbsp;How to applyApplicants who are Australian citizens or permanent residents, and who hold the right to work in Australia, are encouraged to apply. To apply, please submit your current resume together with a brief covering letter outlining your relevant cooking qualifications and kitchen experience. Applications may be lodged through this advertising platform <h3>Benefits</h3>Hours and remunerationThis is a full-time position of approximately 38 ordinary hours per week with overtime available. The remuneration for the role is $75,000 – $85,000 per annum, exclusive of superannuation, together with compulsory superannuation and any penalty rates, overtime and allowances payable under the Restaurant Industry Award 2020 [MA000119]. <h3>Task & responsibilities</h3>About the roleWe are seeking a skilled and reliable Chef to join our kitchen team on a full-time, ongoing basis. The successful applicant will plan, prepare and cook a variety of dishes according to recipes and menu requirements while maintaining high standards of food quality, presentation, hygiene and safety. This is a hands-on role suited to someone who takes pride in delivering consistent, high-quality meals.Key duties and responsibilities1.&nbsp;&nbsp;&nbsp;&nbsp;Lead the fried chicken section, the restaurant's signature station, across buffet and à la carte service. Direct the section's output so that wings and other fried items reach the pass and buffet line at the required pace, temperature and texture during high-volume trading.2.&nbsp;&nbsp;&nbsp;&nbsp;Set and supervise the two-stage frying process for wings. This means determining batch sizes from booking numbers and expected covers, setting par-frying and finishing times and oil temperatures, and adjusting the method so that texture and doneness stay consistent between service peaks.3.&nbsp;&nbsp;&nbsp;&nbsp;Implement and verify food safety controls for par-cooked chicken, in line with the Food Act 2006 (Qld) and the Food Standards Code. This covers:3.1.&nbsp;&nbsp;&nbsp;&nbsp;cooling within required timeframes;3.2.&nbsp;&nbsp;&nbsp;&nbsp;cold holding;3.3.&nbsp;&nbsp;&nbsp;&nbsp;date labelling and stock rotation;3.4.&nbsp;&nbsp;&nbsp;&nbsp;hot-holding temperatures on the buffet;3.5.&nbsp;&nbsp;&nbsp;&nbsp;keeping temperature and cleaning records current for inspection.4.&nbsp;&nbsp;&nbsp;&nbsp;Manage frying oil quality and fryer equipment. Monitor oil condition, schedule filtering and changes, and balance product quality against oil cost. Report equipment faults to the Head Chef or management.5.&nbsp;&nbsp;&nbsp;&nbsp;Supervise, train and direct commis chefs, cooks and kitchen hands assigned to the section (if applicable). Demonstrate frying, saucing and holding techniques, and correct deviations from recipe and hygiene standards during service.6.&nbsp;&nbsp;&nbsp;&nbsp;Develop and maintain standardised recipes and batch specifications for the restaurant's Korean- and Japanese-style wing sauces and glazes. Contribute ideas for new flavours and specials when the Head Chef reviews the buffet and à la carte menus (only if the nominee does this).7.&nbsp;&nbsp;&nbsp;&nbsp;Control food cost within the section. Forecast chicken and sauce requirements, place or recommend orders, check deliveries for quality and temperature, and track yield and wastage so that production matches demand (confirm ordering authority).8.&nbsp;&nbsp;&nbsp;&nbsp;Work with other station chefs and front-of-house staff to coordinate dishes that combine fried items, sauces and accompaniments. Communicate buffet replenishment needs, dietary and allergen requirements, and any delays affecting service.9.&nbsp;&nbsp;&nbsp;&nbsp;Monitor presentation and quality of the section's output at every stage, from preparation through to buffet trays and plated à la carte dishes. Withdraw or rework product that does not meet the restaurant's standard. <h3>Qualification & experience</h3>Skills and experience required•&nbsp;&nbsp;&nbsp;&nbsp;AQF Associate Degree•&nbsp;&nbsp;&nbsp;&nbsp;Advanced Diploma or Diploma•&nbsp;&nbsp;&nbsp;&nbsp;At least three (3) years of relevant experience•&nbsp;&nbsp;&nbsp;&nbsp;Professional attitude and appearance•&nbsp;&nbsp;&nbsp;&nbsp;Strong communication skills•&nbsp;&nbsp;&nbsp;&nbsp;Reliable with a dedicated work ethic

We are seeking a skilled and reliable Chef to join our kitchen team on a full-time, ongoing basis.

Chef De Partie

Shivora Pty Ltd are seeking a skilled and experienced Chef to plan, organise and oversee the preparation and cooking of food in our busy Café 63 Marsden Park location. This role offers a salary of at least $80,000 plus superannuation, with an immediate start. This is a hands-on leadership role suited to someone who thrives under pressure and takes pride in consistent, high-quality food. <h3>Benefits</h3><ul><li>Room to explore your creativity in menu development&nbsp;</li><li>Competitive salary and full-time, ongoing hours</li></ul> <h3>Task & responsibilities</h3><ul><li>Design and update menus, working out food and labour costs and placing orders with suppliers&nbsp;</li><li>Check dishes at every stage of preparation and plating to keep quality and presentation consistent&nbsp;</li><li>Liaise with management and front-of-house/kitchen staff to resolve any food preparation issues&nbsp;</li><li>Show junior kitchen staff the right techniques and guide them on cooking methods&nbsp;</li><li>Cook and prepare meals to a high, consistent standard during busy service periods&nbsp;</li><li>Make sure the kitchen team understands and follows food safety and hygiene rules&nbsp;</li><li>Recruit, train and supervise chefs and kitchen hands&nbsp;</li><li>Store, freeze and preserve stock correctly to reduce waste&nbsp;</li><li>Oversee stock levels, ordering and supplier relationships to avoid shortages&nbsp;</li><li>Keep the kitchen compliant with WHS and food safety standards at all times&nbsp;</li><li>Help plan staff rosters and coordinate the kitchen during peak trading times&nbsp;</li><li>Keep the kitchen organised and running efficiently</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Commercial Cookery / Kitchen Management or higher is essential&nbsp;</li><li>Minimum 12 months relevant working experience in a similar high-volume kitchen environment is highly regarded.&nbsp;</li><li>A genuine passion for producing consistent, high-quality food&nbsp;</li><li>Sound understanding of kitchen financials, including costing and minimising waste&nbsp;</li><li>A professional, calm attitude under pressure&nbsp;</li><li>Strong ability to work in a fast-paced, high-volume environment&nbsp;</li><li>A strong team player who leads by example</li></ul>

Above award wages - Qualified and passionate Chef required

Chef - Full-time

We are seeking an experienced Sous Chef to work alongside our Head Chef in running the kitchen. This is a senior, hands-on position — you'll be on the line for every service, leading a small brigade, and taking charge of the kitchen in the Head Chef's absence. The role is permanent full-time, based at 327 Honour Ave, Graceville, on a Wednesday to Sunday roster. <h3>Benefits</h3>Pay and conditions<ul><li>$80,000 per annum plus 12% superannuation, paid weekly</li><li>Permanent full-time position — 38 ordinary hours per week plus reasonable additional hours</li><li>All terms and conditions at or above the Restaurant Industry Award 2020 (MA000119), Level 5</li><li>Paid annual leave, personal and carer's leave, and public holiday entitlements in line with the National Employment Standards</li></ul>Roster and lifestyle<ul><li>Wednesday to Sunday roster with Monday and Tuesday off — two consecutive days together, every week</li><li>Rosters published ahead of time through Deputy, with leave and unavailability requests handled in the app</li><li>A staff meal on every shift</li><li>Five-minute walk from Graceville station, with parking nearby</li></ul>Development and progression<ul><li>Work directly alongside an experienced Head Chef in a small brigade, with real ownership of sections and service</li><li>Genuine input into menu development, specials and function menus</li><li>Support towards further training and certification relevant to the role</li><li>A third venue is in development on Honour Ave, so there is a clear path to more responsibility as the group grows</li></ul>The workplace<ul><li>An owner-operated independent group, not a chain — decisions get made in the building, quickly</li></ul> <h3>Task & responsibilities</h3>Duties and responsibilities:<ul><li>Assist the Head Chef to plan and develop menus, including seasonal changes, specials and function menus</li><li>Estimate food and labour costs, order food supplies, and manage stock rotation and wastage against agreed gross profit targets</li><li>Prepare and cook Spanish and Mediterranean dishes across all sections of the kitchen</li><li>Monitor the quality, consistency and presentation of all dishes at every stage of preparation and service</li><li>Demonstrate cooking techniques and advise kitchen staff on preparation and cooking procedures</li><li>Take charge of the kitchen, run the pass and supervise service in the Head Chef's absence</li><li>Assist with the selection, induction, training and ongoing development of kitchen staff and apprentices</li><li>Contribute to kitchen rostering and staff scheduling</li><li>Explain and enforce food safety and hygiene requirements in line with the venue's food safety program and Queensland food safety legislation</li><li>Liaise with the Head Chef, venue management and floor staff on menu changes, dietary requirements and service standards</li></ul> <h3>Qualification & experience</h3>Essential:<ul><li>Certificate III or Certificate IV in Commercial Cookery, or an equivalent qualification</li><li>At least two years' post-qualification experience as a Chef de Partie, Senior Chef or Sous Chef</li><li>Demonstrated experience across all sections of a busy à la carte kitchen</li><li>Sound knowledge of food safety, hygiene and HACCP-based practice</li><li>Ability to supervise, train and lead a small kitchen brigade</li><li>Clear communication skills and the ability to work effectively with kitchen and floor teams</li><li>Availability to work evenings and weekends within a Wednesday to Sunday roster</li></ul>Well regarded:<ul><li>Experience in Spanish, Mediterranean or tapas-style cuisine</li><li>Food Safety Supervisor certification</li><li>Experience with menu costing and stock control systems</li></ul>

Sous chef wanted for a busy Graceville tapas kitchen — $80,000 + super, Wed to Sun, and room to grow with an independent group.

Full-Time Sous Chef

Great beef. Handmade pasta. A kitchen that takes both seriously. Join us at The 203 and turn the heat up on your career. About Us Stanbroke is a family-owned Australian beef and cattle company, exporting premium grain and grass-fed beef to 40+ countries. The 203 is our newest venture — a Brisbane restaurant built on traditional Italian pasta and Queensland's best beef, true farm-to-table experience. We've refreshed the space and the menu. New look, new energy, same obsession with quality. What you'll be doing As a key member of our back-of-house brigade, you’ll play an important role in delivering exceptional dishes and maintaining the high culinary standards The 203 is known for. You'll: <ul> <li>Run your section with minimal supervision — pace, quality, and consistency on you</li> <li>Help design seasonal menus, estimate ingredients and labour, and order smart within budget</li> <li>Cook and plate every dish to a high standard — flavour, portioning, presentation, no shortcuts</li> <li>Step in for the Sous Chef or Head Chef when needed, keeping the pass under control</li> <li>Keep the kitchen and floor in sync, solving problems fast during service</li> <li>Mentor junior chefs and apprentices, leading by example on technique</li> <li>Run a clean, compliant section — hygiene and food safety, non-negotiable</li> <li>Support hiring and training to build a strong bench</li> <li>Store and preserve ingredients properly — minimise waste, maximise freshness</li> <li>Step up when service gets slammed and keep your section moving</li> </ul> What you'll bring <ul> <li>A relevant qualification (Associate Degree, Advanced Diploma or Diploma preferred), or 4+ years on the tools including time running a section</li> <li>Premium, modern Italian, or high-end dining experience — highly regarded</li> <li>Strong technical skill and a genuine love of great ingredients</li> <li>The composure to lead under pressure, not just cook under it</li> <li>An eye for detail — flavour, plating, consistency, every time</li> <li>A team-first attitude and the communication skills to lead junior staff</li> </ul> Why Join Stanbroke? <ul> <li>Casual and full-time permanent positions available</li> <li>Sundays and Mondays off — actual work/life balance</li> <li>Real training, real progression</li> <li>Chef-prepared staff meals, every shift</li> <li>A supportive, inclusive crew</li> <li>Uniforms provided and cleaned for you</li> </ul> Embark on a journey of professional growth and culinary mastery at The 203 - where every dish tells a story of quality, creativity, and pride.

Great beef. Handmade pasta. A kitchen that takes both seriously.

About the role
The Alliance Hotel in Spring Hill is looking for a Grade 4 chef to join our team. With our current success and a busy schedule of functions and events, you will help with service, function preparation and general kitchen operations.
Key responsibilities
<ul>
<li>Service and function preparation</li>
<li>General kitchen operations</li>
<li>Get involved with menu specials, function menus and set-menu designs</li>
<li>Contribute ideas to menu development</li>
</ul>
About you
<ul>
<li>Has the right to work in Australia</li>
<li>Holds relevant cookery qualifications/certificates</li>
<li>Has good initiative and can work independently</li>
<li>Is a strong team player</li>
<li>Can stay calm and organised in a busy kitchen</li>
<li>Is keen to get involved and contribute ideas</li>
<li>Reliable and willing to help out.</li>
</ul>
We’re a small kitchen, so being reliable, willing to help out and having a good attitude is a big part of the job.
If you can handle the pressure, want consistent hours, and want to have some fun while cooking good food, we’d love to hear from you!
Please email CV's to: ****@alliancehotel.com.au

About the role
The Alliance Hotel in Spring Hill is looking for a Grade 4 chef to join our team.

Are you an experienced chef or cook looking for flexible work in different kitchen environments? We have active shifts and scheduled bookings available and are hiring staff to support these roles.
You will work in fast-paced kitchens, preparing and delivering high-volume food orders while maintaining strong food quality and kitchen standards.
We are looking for candidates who:
<ul>
 <li>Have experience as a chef or cook in busy kitchen environments</li>
 <li>Can adapt quickly to new venues and teams</li>
 <li>Work well under pressure during high-volume service</li>
 <li>Have strong communication and teamwork skills</li>
</ul>
Pay rates are competitive and based on experience and role requirements.
Job Types: Part-time, Permanent, Casual
Pay: $32.00 – $46.00 per hour
Work Location: In person

Are you an experienced chef or cook looking for flexible work in different kitchen environments?

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