S&amp;R ALLPORT PTY LTD trading as Railway Hoey Moey is seeking an experienced and motivated Chef to join our kitchen team on a full-time basis. The successful candidate will support daily food preparation and cooking, maintain consistent food quality, and ensure a clean, safe and efficient kitchen. <h3>Benefits</h3>$75,000 to $80,000 per annum plus superannuation, depending on skills and experience. <h3>Task & responsibilities</h3>•&nbsp;&nbsp;&nbsp;&nbsp;Prepare and cook a variety of pub and bistro-style meals, including steaks, seafood, chicken,•&nbsp;&nbsp;&nbsp;&nbsp;pasta, burgers, salads and other menu items•&nbsp;&nbsp;&nbsp;&nbsp;Prepare ingredients, sauces, stocks, marinades, garnishes and accompaniments for daily service•&nbsp;&nbsp;&nbsp;&nbsp;Operate grill, fryer and other commercial kitchen equipment safely and efficiently•&nbsp;&nbsp;&nbsp;&nbsp;Ensure dishes are prepared according to recipes, portion requirements and presentation standards•&nbsp;&nbsp;&nbsp;&nbsp;Coordinate food preparation and cooking during busy lunch and dinner services•&nbsp;&nbsp;&nbsp;&nbsp;Assist with menu planning, daily specials and seasonal menu changes•&nbsp;&nbsp;&nbsp;&nbsp;Check the quality and freshness of ingredients and finished dishes•&nbsp;&nbsp;&nbsp;&nbsp;Monitor stock levels and assist with ordering and receiving kitchen supplies•&nbsp;&nbsp;&nbsp;&nbsp;Store food correctly and maintain appropriate stock rotation procedures•&nbsp;&nbsp;&nbsp;&nbsp;Maintain food safety, hygiene and cleanliness standards throughout the kitchen•&nbsp;&nbsp;&nbsp;&nbsp;Assist with supervising and training cooks and kitchen staff where required•&nbsp;&nbsp;&nbsp;&nbsp;Manage preparation levels to meet expected service demand while minimising food wastage•&nbsp;&nbsp;&nbsp;&nbsp;Work closely with other kitchen staff and the front-of-house team to ensure timely and efficient•&nbsp;&nbsp;&nbsp;&nbsp;Service•&nbsp;&nbsp;&nbsp;&nbsp;Assist with food preparation and service for group bookings, functions and special events•&nbsp;&nbsp;&nbsp;&nbsp;Maintain a clean, organised and safe working environment&nbsp; <h3>Qualification & experience</h3>• &nbsp; &nbsp;Certificate IV in Kitchen Management or an equivalent relevant qualification• &nbsp; &nbsp;At least 1–2 years of relevant experience as a Chef in a commercial kitchen• &nbsp; &nbsp;Experience in a pub, bistro, restaurant or similar high-volume hospitality environment will be highly regarded• &nbsp; &nbsp;Good knowledge of grill cooking, food preparation and commercial kitchen operations• &nbsp; &nbsp;Sound knowledge of food safety, hygiene and safe food-handling practices• &nbsp; &nbsp;Ability to maintain food quality and consistency during busy service periods• &nbsp; &nbsp;Good organizational and time-management skills• &nbsp; &nbsp;Ability to work effectively as part of a kitchen team• &nbsp; &nbsp;Willingness to work a flexible roster, including evenings, weekends and public holidays

Hospitality & Tourism

Annual

We are seeking an experienced and motivated Chef to join our kitchen team on a full-time basis.

Chef

Full time

<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.

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

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

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.

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.

Mensho Tokyo is seeking an experienced and motivated Chef to join its kitchen team at Victoria Cross, North Sydney. The successful candidate will prepare high-quality Japanese dishes, maintain food quality and presentation standards, and contribute to the smooth operation of the kitchen. <h3>Benefits</h3>&nbsp;<ul><li>Full-time employment</li><li>Competitive salary of $80,000 + superannuation</li><li>Work in a professional Japanese restaurant environment</li><li>Supportive and collaborative kitchen team</li><li>Opportunities to develop culinary skills</li><li>Staff meals and workplace benefits</li></ul> <h3>Task & responsibilities</h3>&nbsp;<ul><li>Prepare and cook Japanese dishes according to recipes and restaurant standards</li><li>Prepare ingredients, sauces, stocks and other kitchen components</li><li>Maintain consistent food quality, presentation and portion sizes</li><li>Monitor food quality, freshness and storage</li><li>Assist with stock control and minimise food wastage</li><li>Maintain a clean and organised kitchen</li><li>Follow food safety, hygiene and WHS requirements</li><li>Work efficiently during busy service periods</li><li>Coordinate with kitchen staff to ensure smooth service</li><li>Assist with general kitchen operations and menu preparation</li></ul> <h3>Qualification & experience</h3>&nbsp;<ul><li>Minimum 1 year of experience as a Chef or in a similar commercial kitchen</li><li>Relevant culinary qualification is desirable</li><li>Experience with Japanese cuisine is highly regarded</li><li>Good knowledge of food preparation and cooking techniques</li><li>Understanding of food safety and hygiene requirements</li><li>Ability to work effectively in a fast-paced environment</li><li>Strong teamwork and communication skills</li><li>Reliable, organised and committed to high food standards</li></ul>

Join Mensho Tokyo at Victoria Cross and develop your culinary career in a dynamic Japanese restaurant environment.

SANDS BISTRO is seeking experienced Head Chef and Sous Chef applicants to join our kitchen team in Huskisson, Jervis Bay NSW.The successful applicants will be responsible for leading and supporting daily kitchen operations, menu planning, food preparation and service, maintaining high standards of food quality and presentation, and ensuring compliance with food safety and hygiene requirements.Applicants should have relevant commercial cookery or hospitality qualifications, strong leadership skills and proven experience working 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 develop menus in consultation with management, taking into account customer demand, seasonal availability and business requirements.</li><li>Estimate food requirements, food costs and labour requirements to support efficient kitchen operations.</li><li>Order food supplies and monitor stock levels to ensure sufficient ingredients are available for daily service.</li><li>Oversee and participate in the preparation and cooking of dishes according to menu and business standards.</li><li>Monitor the quality of dishes at all stages of preparation, cooking and presentation.</li><li>Ensure portioning, plating and presentation are consistent with established restaurant standards.</li><li>Discuss food preparation and service issues with management, kitchen staff and front-of-house staff to ensure efficient service.</li><li>Demonstrate cooking techniques and provide guidance to chefs and cooks on food preparation and cooking procedures.</li><li>Supervise daily kitchen operations and allocate duties to chefs, cooks and other kitchen staff.</li><li>Train, guide and support junior chefs, cooks and kitchen staff where required.</li><li>Monitor ingredient quality, freshness and storage and maintain appropriate stock rotation procedures.</li><li>Assist with controlling food costs, portion control and minimising food wastage.</li><li>Ensure food is prepared and served efficiently during busy service periods.</li><li>Explain, implement and enforce food hygiene, food safety and kitchen cleanliness requirements.</li><li>Ensure kitchen equipment and work areas are maintained in a clean, safe and operational condition.</li><li>Work with management to maintain and improve menu quality, kitchen efficiency and overall food service standards.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Kitchen Management or Commercial Cookery, or Diploma of Hospitality Management 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>Passionate about cooking and delivering high-quality food.</li><li>Punctual, reliable and hard-working.</li><li>Strong leadership and teamwork skills.</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 Sands Bistro in Huskisson as a full-time Head Chef or Sous Chef in a quality-driven kitchen team.

Head Chef / Sous Chef

Bar & Beverage Staff

Chefs/Cooks

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Other

Waiting Staff

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