Swanview Dining Pty Ltd T/As Longview Restaurant is seeking an experienced and motivated Sous Chef to support the Head Chef in the day-to-day operation of our kitchen. The successful candidate will assist with menu preparation, food production, kitchen supervision and maintaining high standards of food quality, presentation and hygiene.The Sous Chef will work closely with the Head Chef and kitchen team to ensure efficient food preparation and service, particularly during busy trading periods. The role requires strong culinary skills, attention to detail and the ability to maintain consistent food quality while working effectively in a fast-paced restaurant environment.&nbsp; <h3>Benefits</h3><ul><li>Full-time, stable employment with a growing restaurant business.</li><li>Competitive salary of $77,000 – $83,000 per annum + superannuation.</li><li>Opportunity to work alongside experienced culinary professionals.</li><li>Opportunity to contribute to menu development and kitchen operations.</li><li>Supportive and professional working environment.</li><li>Opportunities to further develop culinary and kitchen management skills.</li><li>Variety of responsibilities within a busy restaurant environment.</li></ul> <h3>Task & responsibilities</h3><ul><li>Assisting the Head Chef with the overall operation and management of the kitchen.</li><li>Preparing, cooking and presenting a range of dishes to a consistently high standard.</li><li>Assisting with menu planning and developing dishes based on customer preferences, seasonal ingredients and restaurant requirements.</li><li>Estimating food and labour costs and assisting with the management of kitchen expenses.</li><li>Monitoring food preparation and cooking processes to ensure consistency in taste, quality and presentation.</li><li>Supervising and coordinating kitchen staff during food preparation and service periods.</li><li>Providing guidance and demonstrating cooking techniques to junior kitchen staff.</li><li>Organising and coordinating food preparation to ensure dishes are ready in accordance with service requirements.</li><li>Checking the quality and freshness of ingredients and ensuring appropriate storage of food products.</li><li>Monitoring stock levels and assisting with ordering food supplies as required.</li><li>Maintaining appropriate food safety, hygiene and sanitation standards throughout the kitchen.</li><li>Ensuring kitchen equipment, work areas and food preparation surfaces are maintained in a clean and safe condition.</li><li>Assisting with training kitchen staff in food preparation, cooking techniques, portion control and workplace procedures.</li><li>Working collaboratively with the Head Chef, kitchen team and front-of-house staff to ensure smooth restaurant operations.</li><li>Complying with workplace health and safety, food safety and restaurant policies and procedures.</li></ul> <h3>Qualification & experience</h3><ul><li>Relevant qualification in Commercial Cookery, Culinary Arts or a related field is highly desirable.</li><li>Minimum 2–3 years of full-time relevant experience in a commercial kitchen environment.</li><li>Previous experience as a Sous Chef, Chef de Partie or in a similar senior kitchen position will be highly regarded.</li><li>Strong knowledge of food preparation, cooking techniques and kitchen operations.</li><li>Ability to prepare and present food consistently to a high standard.</li><li>Knowledge of food safety, hygiene and workplace health and safety requirements.</li><li>Ability to supervise and work effectively with kitchen staff.</li><li>Good organisational and time-management skills.</li><li>Ability to work effectively under pressure during busy service periods.</li><li>Strong communication and teamwork skills.</li><li>Availability to work a flexible roster, including weekends and evenings as required.</li></ul>

Hospitality & Tourism

Annual

Join our kitchen team and showcase your culinary skills in a thriving restaurant.

Sous Chef/Chef

Full time

Key Responsibilities<ul style="list-style-type:disc;"><li>Plan menus and estimate food, ingredient, and labour costs to ensure efficient kitchen operations.&nbsp;</li><li>Order and manage food supplies while maintaining appropriate stock levels.</li><li>Prepare and cook high-quality dishes in accordance with established recipes and presentation standards.&nbsp;</li><li>Monitor the quality of food throughout all stages of preparation, cooking, and presentation.&nbsp;</li><li>Liaise with Managers, Dietitians, and kitchen and front-of-house staff to coordinate food preparation and service requirements.&nbsp;</li><li>Demonstrate cooking techniques and provide guidance to kitchen staff on food preparation methods and best practices.&nbsp;</li><li>Ensure compliance with all food safety, hygiene, and workplace health regulations.&nbsp;</li><li>Supervise, train, and support kitchen staff to maintain high standards of performance and consistency.&nbsp;</li><li>Assist with preserving and storing food, including freezing and other appropriate food preservation methods.&nbsp;</li><li>Maintain a clean, organised, and efficient kitchen environment while adhering to company policies and procedures.</li></ul> <h3>Benefits</h3>Benefits<ul style="list-style-type:disc;"><li>Competitive annual salary&nbsp;</li><li>Stable &amp; full-time position &nbsp;</li><li>Opportunity to work in a welcoming and vibrant café environment&nbsp;</li><li>Supportive and team-focused workplace&nbsp;</li><li>Opportunity for professional growth within a busy and customer-focused hospitality environment</li></ul> <h3>Task & responsibilities</h3>Key Responsibilities<ul style="list-style-type:disc;"><li>Plan menus and estimate food, ingredient, and labour costs to ensure efficient kitchen operations.&nbsp;</li><li>Order and manage food supplies while maintaining appropriate stock levels.</li><li>Prepare and cook high-quality dishes in accordance with established recipes and presentation standards.&nbsp;</li><li>Monitor the quality of food throughout all stages of preparation, cooking, and presentation.&nbsp;</li><li>Liaise with Managers, Dietitians, and kitchen and front-of-house staff to coordinate food preparation and service requirements.&nbsp;</li><li>Demonstrate cooking techniques and provide guidance to kitchen staff on food preparation methods and best practices.&nbsp;</li><li>Ensure compliance with all food safety, hygiene, and workplace health regulations.&nbsp;</li><li>Supervise, train, and support kitchen staff to maintain high standards of performance and consistency.&nbsp;</li><li>Assist with preserving and storing food, including freezing and other appropriate food preservation methods.&nbsp;</li><li>Maintain a clean, organised, and efficient kitchen environment while adhering to company policies and procedures.</li></ul> <h3>Qualification & experience</h3>Qualification &amp; Experience Requirements<ul><li>Minimum 3 years of experience as a Chef in a café, restaurant, or commercial kitchen.&nbsp;</li><li>Certificate III in Commercial Cookery (or an equivalent qualification).&nbsp;</li><li>Strong knowledge of food preparation, cooking techniques, food safety, and kitchen hygiene standards.&nbsp;</li><li>Ability to work efficiently in a fast-paced environment, both independently and as part of a team.&nbsp;</li><li>Excellent time management, organisational, and multitasking skills.&nbsp;</li><li>A passion for preparing high-quality dishes and delivering excellent customer satisfaction.&nbsp;</li></ul>

Café Barco is seeking an experienced and reliable Chef to join our growing team. You will be responsible for preparing and cooking high-quality meals.

Chef

This position is ideally suited to a motivated Chef with experience in preparing authentic Subcontinent cuisine in a fast-paced restaurant environment while contributing effectively to a high-performing kitchen team.&nbsp;Job title :&nbsp;ChefLocation:&nbsp;East Victoria Park, WA 6101, AustraliaEmployment Type:&nbsp;Full-TimeSalary:&nbsp;$80,000 – $85,000 per annum + superannuation&nbsp; <h3>Benefits</h3><ul><li style="text-align:justify;">Competitive salary package plus superannuation.</li><li style="text-align:justify;">Work with authentic Subcontinent cuisine in a professional and fast-paced restaurant environment.</li><li style="text-align:justify;">Stable, full-time position within a growing restaurant operation.</li><li style="text-align:justify;">Supportive and collaborative kitchen environment with opportunities to further develop skills in authentic Subcontinent cuisine and traditional cooking techniques.</li><li style="text-align:justify;">A workplace that values authentic cuisine, consistent food quality, and outstanding customer service.</li></ul> <h3>Task & responsibilities</h3><ul><li style="text-align:justify;">Plan, prepare and refine menu items in line with customer preferences, seasonal ingredients, and authentic Subcontinent cuisine.</li><li style="text-align:justify;">Monitor food costs, estimate ingredient and labour requirements, and assist with kitchen planning to ensure efficient daily operations.</li><li style="text-align:justify;">Order ingredients and kitchen supplies, check deliveries, manage stock rotation, and minimise wastage through portion control and safe storage practices.</li><li style="text-align:justify;">Prepare, cook and present a wide variety of authentic Subcontinent dishes while ensuring consistency in flavour, quality, and presentation.</li><li style="text-align:justify;">Prepare and operate the tandoor to produce traditional tandoori breads, kebabs, and grilled dishes, ensuring correct cooking techniques and consistent quality.</li><li style="text-align:justify;">Maintain high standards of taste, texture, portioning and presentation through routine quality checks during preparation and service.</li><li style="text-align:justify;">Coordinate kitchen activities and work closely with management and front-of-house staff to ensure efficient service and timely delivery of customer orders.</li><li style="text-align:justify;">Demonstrate cooking techniques and provide guidance to kitchen staff on recipes, preparation methods, and the safe use of kitchen equipment.</li><li style="text-align:justify;">Ensure compliance with food safety, hygiene, and workplace health and safety requirements, including proper food handling, cleaning procedures, and temperature control.</li><li style="text-align:justify;">Assist in the training and supervision of kitchen staff to promote consistent food quality, efficient work practices, and adherence to restaurant standards.</li><li style="text-align:justify;">Prepare, portion, label, and store food items appropriately, including chilling and freezing where required, to maintain freshness, quality, and food safety.</li></ul> <h3>Qualification & experience</h3><ul><li style="text-align:justify;">Minimum&nbsp;1–3 years’ experience&nbsp;as a Chef in a commercial kitchen environment or a similar role.</li><li style="text-align:justify;">Proven experience preparing authentic Subcontinent cuisine, with strong knowledge of traditional cooking methods and tandoor operations.</li><li style="text-align:justify;">Diploma in Hospitality Management&nbsp;(or equivalent qualification).</li><li style="text-align:justify;">Demonstrated ability to assist with menu planning, monitor food costs, manage inventory, and maintain consistent food quality in a commercial kitchen.</li><li style="text-align:justify;">Sound knowledge of food safety, hygiene, and safe food handling practices, with the ability to comply with relevant workplace and regulatory standards</li><li style="text-align:justify;">Willingness to work a flexible roster, including evenings, weekends, and public holidays, to meet the operational needs of the restaurant.</li><li style="text-align:justify;">Strong communication and teamwork skills, with the ability to perform efficiently in a fast-paced kitchen environment while maintaining high standards of food preparation and service.</li></ul>&nbsp;Australian Citizens and Permanent Residents are preferred.If this opportunity matches your skills and experience, we encourage you to submit your application through the application platform provided on this website. Due to the anticipated volume of applications, only shortlisted candidates will be contacted.

Do you have at least 1–3 years’ experience working as a Chef in a commercial kitchen or a similar role?

Do you hold a Diploma in Hospitality Management (or an equivalent qualification)?

Do you have demonstrable experience cooking Subcontinent cuisine in a restaurant setting?

Do you have experience preparing authentic tandoori dishes using a commercial tandoor oven?

Are you available to work full-time, including evenings and weekends as required?

Do you have strong knowledge of food safety and hygiene standards in a commercial kitchen?

Do you have full-time working rights to work in Australia?

Join a growing restaurant and showcase your skills preparing authentic Subcontinent cuisine in a professional kitchen.

Key Responsibilities&nbsp;&nbsp;Artisan Cheese Production<ul><li>Produce a variety of Italian cheeses such as mozzarella, burrata, ricotta, scamorza, etc.</li><li>Handle milk, cultures, rennet, and other ingredients according to traditional methods</li><li>Operate pasteurizers, cheese vats, molds, and aging equipment</li><li>Monitor quality, texture, pH, and other parameters throughout production</li><li>Ensure sanitary conditions and compliance with food safety standards</li></ul>Fresh Pasta &amp; Sauce Preparation<ul><li>Prepare daily batches of fresh pasta (e.g., tagliatelle, ravioli, gnocchi)</li><li>Make traditional Italian sauces (e.g., tomato, pesto, butter-sage, four cheese) in small batches</li><li>Maintain consistency in recipe, portioning, and storage</li><li>Collaborate on new pasta fillings or seasonal variations using house-made cheeses</li></ul>Daily Sandwich &amp; Deli Prep<ul><li>Prepare a daily selection of fresh sandwiches using Delitzia’s cheeses, cold cuts, and breads</li><li>Assemble antipasti boxes or small cold plates for takeaway or dine-in customers</li><li>Maintain prep stations and ensure food is prepared fresh each day</li><li>Monitor shelf life and display of ready-to-eat items</li></ul>Hygiene, Quality Control &amp; Inventory<ul><li>Follow HACCP and hygiene protocols in all food handling areas</li><li>Maintain records of production, ingredient usage, and batch tracking</li><li>Assist in stock rotation and daily inventory checks</li><li>Ensure equipment and surfaces are sanitized and well maintained</li></ul>Collaboration &amp; Customer-Facing Support<ul><li>Work with the retail and front-of-house team to fulfill customer orders</li><li>Support food tastings, cheese pairing events, and promotional activities</li><li>Offer input for product innovation and seasonal menu planning</li></ul>&nbsp;&nbsp;Qualifications and experience&nbsp;At least Cert III or Cert IV level of relevant qualification or at least 3 years of relevant experience in the absence of qualifications<h1>Skills and personal attributes</h1><ul><li>Well organised and punctual&nbsp;</li><li>Motivated&nbsp;and energetic</li><li>Team Player</li><li>Experience within related field</li><li>Passionate about food, cooking &amp; hospitality</li><li>Fast learner to understand and apply new knowledge and techniques</li><li>Ability to work in a fast-paced environment</li></ul>

WA-based artisan cheese business seeks a full-time Chef to support its food preparation and kitchen operations.

Chilliz Karawara, is seeking an experienced and passionate Chef in crafting traditional and contemporary dishes from Southeast Asia, and Asian fusian cuisines. This role involves menu creation, ingredient sourcing, and culinary execution to deliver authentic and innovative dishes that appeal to diverse palates.&nbsp; <h3>Benefits</h3> <h3>Task & responsibilities</h3><h6 style="text-align:justify;">The ideal candidate will be responsible for:</h6><ol><li style="text-align:justify;">Stock Ordering: Source and order authentic ingredients, spices, and specialty items as needed. Manage the ordering and inventory of Southeast Asian ingredients and kitchen supplies, maintaining optimal inventory levels. Monitor inventory and control food costs through efficient stock management.</li><li style="text-align:justify;">Sauce and Paste Creation: Develop and prepare authentic sauces and pastes integral to Malaysian, Thai, and other Asian cuisines dishes, ensuring rich and unique flavors.</li><li style="text-align:justify;">Deboning: Skillfully debone chicken, ensuring meat is prepared to the highest standards for various dishes.</li><li style="text-align:justify;">Roasting and Steaming: Prepare, roast, and steam chicken to perfection, ensuring tenderness and flavor.</li><li style="text-align:justify;">Menu Development: Design and innovate new dishes for our Asian fusion menu, incorporating specialty ingredients.</li><li style="text-align:justify;">Quality Control: Monitor the quality of dishes at all stages of preparation and presentation.</li><li style="text-align:justify;">Food Safety: Implement and enforce food safety procedures, maintaining high standards of hygiene and cleanliness in the kitchen.</li><li style="text-align:justify;">Kitchen Management: Oversee kitchen operations, manage kitchen staff, and provide training to ensure high standards of food preparation.</li></ol> <h3>Qualification & experience</h3><h6 style="text-align:justify;">Requirements:</h6><ul><li style="text-align:justify;">3 years above work experience and a Cert IV in Kitchen Management/Asian Cookery.</li><li style="text-align:justify;">Deep knowledge of Southeast Asian culinary traditions, ingredients, and techniques.</li><li style="text-align:justify;">Proficiency in using a wok and other traditional Asian cooking equipment and techniques.</li><li style="text-align:justify;">Proficient in deboning chicken and other meats, ensuring high-quality preparation</li><li style="text-align:justify;">Ability to work in a high-paced, high-pressure environment.</li><li style="text-align:justify;">Ability to create diverse and innovative Asian fusion dishes.</li></ul>

Seeking an experienced and passionate Chef

Position: ChefEmployment Type: Full-Time, PermanentLocation: Public House Perth ,Perth City, Western AustraliaSalary: $80,000 – $100,000 per annum + SuperannuationHours: Minimum 38 hours per weekAbout the Role&nbsp;Public House Perth is well-established restaurant and bar located in the heart of Perth City is seeking an experienced and motivated Full-Time Chef to join our expanding kitchen team.The successful applicant will be responsible for preparing and cooking a variety of dishes, maintaining high standards of food quality and presentation, and assisting with the smooth day-to-day operation of the kitchen.This is an excellent opportunity for an experienced Chef seeking stable, long-term employment in a professional and busy hospitality environment.Key Responsibilities<ul><li>Plan and design menus in consultation with management.</li><li>Prepare and cook a variety of dishes in accordance with the restaurant's menu and quality standards.</li><li>Monitor food quality, presentation and portion control.</li><li>Manage day-to-day kitchen operations.</li><li>Supervise, train and support kitchen staff.</li><li>Assist with rostering and allocation of kitchen duties.</li><li>Monitor stock levels and assist with ordering food and kitchen supplies.</li><li>Estimate food and labour costs and assist with budgeting.</li><li>Ensure compliance with food safety, hygiene and workplace health and safety requirements.</li><li>Maintain a clean, organized and efficient kitchen.</li><li>Adapt meals to accommodate dietary requirements where required.</li><li>Ensure food is prepared and served efficiently during busy service periods.</li><li>Maintain consistent standards of taste, quality and presentation.</li></ul>Experience and Qualification&nbsp;<ul><li>Certificate IV in Commercial Cookery or a related qualification, or higher.</li><li>Minimum 1–2 years of relevant full-time experience as a Chef.</li><li>Demonstrated experience working in a commercial kitchen environment.</li><li>Proven ability to manage kitchen operations and supervise kitchen staff.</li><li>Strong knowledge of food safety, hygiene and workplace health and safety standards.</li><li>Ability to work efficiently in a fast-paced and high-pressure environment.</li><li>Strong communication, organizational and leadership skills.</li><li>Ability to work independently and as part of a team.</li><li>A strong commitment to food quality, presentation and customer satisfaction.</li></ul>What We Offer<ul><li>Permanent full-time employment.</li><li>Minimum 38 hours per week.</li><li>Salary of $80,000 – $100,000 per annum + superannuation.</li><li>Stable, long-term employment.</li><li>Supportive and professional working environment.</li><li>Opportunities for ongoing career development.</li></ul>How to ApplyApplicants who meet the above requirements are invited to apply by submitting their resume, including details of their relevant qualifications and experience, online or by email to publichousekitchenbar@gmail.com.

Join our busy restaurant and bar in the heart of Perth CBD and be part of a vibrant hospitality team in a central and exciting location.

We are seeking a qualified and experienced Chef to join our kitchen team and assist with delivering consistently high-quality meals across lunch, dinner, weekend and function services.The Chef will be responsible for preparing and cooking menu items, contributing to menu planning, monitoring food quality and costs, coordinating kitchen operations and supporting other kitchen employees during service.&nbsp; <h3>Benefits</h3>•&nbsp;&nbsp;&nbsp;&nbsp;A permanent, full-time position.•&nbsp;&nbsp;&nbsp;&nbsp;Competitive salary•&nbsp;&nbsp;&nbsp;&nbsp;A supportive, established and family-run hospitality environment.•&nbsp;&nbsp;&nbsp;&nbsp;The opportunity to contribute to menu development and kitchen operations.•&nbsp;&nbsp;&nbsp;&nbsp;A distinctive workplace in the Bedfordale hills. <h3>Task & responsibilities</h3>•&nbsp;&nbsp;&nbsp;&nbsp;Plan and develop menu items in consultation with management and senior kitchen personnel.•&nbsp;&nbsp;&nbsp;&nbsp;Estimate food and labour requirements and assist with controlling kitchen operating costs.•&nbsp;&nbsp;&nbsp;&nbsp;Prepare and cook meals in accordance with established recipes, presentation standards and customer requirements.•&nbsp;&nbsp;&nbsp;&nbsp;Prepare ingredients and cook meat, seafood, poultry, vegetables, sauces, stocks, side dishes and desserts.•&nbsp;&nbsp;&nbsp;&nbsp;Monitor food preparation, portion sizes, cooking methods and presentation standards.•&nbsp;&nbsp;&nbsp;&nbsp;Examine food and ingredients to ensure freshness, quality and suitability.•&nbsp;&nbsp;&nbsp;&nbsp;Coordinate kitchen activities and ensure customer orders are completed accurately and efficiently.•&nbsp;&nbsp;&nbsp;&nbsp;Monitor stock levels and assist with ordering food, ingredients and kitchen supplies.•&nbsp;&nbsp;&nbsp;&nbsp;Receive and inspect deliveries and ensure food is stored, labelled and rotated correctly.•&nbsp;&nbsp;&nbsp;&nbsp;Maintain consistent food quality during lunch, dinner, weekend and function services.•&nbsp;&nbsp;&nbsp;&nbsp;Cater for dietary requirements and manage allergens in accordance with established procedures.•&nbsp;&nbsp;&nbsp;&nbsp;Train and supervise cooks, kitchen assistants and junior kitchen employees where required.•&nbsp;&nbsp;&nbsp;&nbsp;Maintain kitchen cleanliness and ensure equipment is used safely and correctly.•&nbsp;&nbsp;&nbsp;&nbsp;Comply with food-safety, hygiene, workplace health and safety and licensing requirements.•&nbsp;&nbsp;&nbsp;&nbsp;Minimise food waste through appropriate purchasing, preparation, storage and portion control.•&nbsp;&nbsp;&nbsp;&nbsp;Assist with developing seasonal menus, daily specials and function offerings.•&nbsp;&nbsp;&nbsp;&nbsp;Report equipment faults, stock shortages and operational issues to management. <h3>Qualification & experience</h3>Qualifications and experienceThe successful applicant must possess:•&nbsp;&nbsp;&nbsp;&nbsp;a Certificate IV in Commercial Cookery or an equivalent relevant qualification;•&nbsp;&nbsp;&nbsp;&nbsp;at least two years of relevant experience working as a Chef in a commercial kitchen;•&nbsp;&nbsp;&nbsp;&nbsp;demonstrated experience preparing and presenting high-quality pub or restaurant meals;•&nbsp;&nbsp;&nbsp;&nbsp;experience with menu planning, stock control and food-cost management;•&nbsp;&nbsp;&nbsp;&nbsp;sound knowledge of food-safety, hygiene and allergen-management requirements;•&nbsp;&nbsp;&nbsp;&nbsp;the ability to coordinate kitchen activities during busy service periods; and•&nbsp;&nbsp;&nbsp;&nbsp;availability to work evenings, weekends and public holidays as required.&nbsp;Skills and attributes•&nbsp;&nbsp;&nbsp;&nbsp;Strong culinary and food-presentation skills.•&nbsp;&nbsp;&nbsp;&nbsp;Excellent organisation and time-management abilities.•&nbsp;&nbsp;&nbsp;&nbsp;Ability to work efficiently under pressure.•&nbsp;&nbsp;&nbsp;&nbsp;Consistent attention to food quality, portions and presentation.•&nbsp;&nbsp;&nbsp;&nbsp;Good communication, leadership and teamwork skills.•&nbsp;&nbsp;&nbsp;&nbsp;Commitment to food safety and workplace cleanliness.•&nbsp;&nbsp;&nbsp;&nbsp;Ability to work independently and contribute positively to the kitchen team&nbsp;

Join The Last Drop Elizabethan as a full-time Chef, creating quality pub meals in a supportive team at our unique Bedfordale venue.

Position Description – ChefEmployer: Sardarvansh Pty Ltd t/as The Suburban Bar &amp; GrillLocation: Bertram, Western AustraliaDesignation: ChefSalary: $80,000+ SuperannuationEmployment Type: Full-TimeAbout the CompanyThe Suburban Bar &amp; Grill is a well-established hospitality venue located in Bertram, Western Australia. The venue offers a relaxed dining experience featuring premium grilled meats, burgers, pizzas, pasta, seafood, salads, classic pub favourites, desserts, kids' meals, and function catering. Known for its quality food, friendly service, and welcoming atmosphere, The Suburban Bar &amp; Grill caters to families, local residents, and private events while maintaining high standards of food quality and customer satisfaction. Working with The Suburban Bar &amp; Grill provides employees the opportunity to be part of a professional and fast-paced hospitality team committed to delivering outstanding dining experiences.Position SummaryThe Chef is responsible for planning, organising and directing the preparation and cooking of food while ensuring consistently high standards of quality, presentation and food safety. The role oversees daily kitchen operations, menu planning, stock control, staff supervision and compliance with food safety and workplace health and safety requirements to support efficient service across dine-in, takeaway and function operations.Key Responsibilities<ul><li>Plan and develop menus, daily specials and seasonal offerings in consultation with management, taking into consideration customer preferences, food trends, ingredient availability and business requirements.</li><li>Plan, organise and supervise the preparation and cooking of meals to ensure consistency in quality, taste, presentation and portion control across all menu items.</li><li>Prepare and cook a wide variety of meals including premium grilled meats, burgers, pizzas, pasta, seafood, salads, desserts and classic pub favourites in accordance with established recipes and quality standards.</li><li>Estimate food, ingredient and labour costs, assist in budget planning, and contribute to cost control initiatives while maintaining profitability and quality.</li><li>Monitor stock levels, order food supplies, inspect deliveries and ensure ingredients are stored, handled and rotated in accordance with food safety standards.</li><li>Inspect the quality and freshness of raw ingredients and finished dishes to ensure compliance with the venue's quality standards.</li><li>Supervise, coordinate and provide guidance to cooks and kitchen staff, allocating duties to ensure efficient kitchen operations during regular service, weekends and private functions.</li><li>Train and mentor kitchen staff in food preparation techniques, menu requirements, food safety procedures and safe work practices to maintain consistent operational standards.</li><li>Monitor food preparation processes and kitchen workflow to ensure meals are prepared and served efficiently within required service timeframes.</li><li>Ensure compliance with Australian food safety legislation, hygiene standards, workplace health and safety requirements, and maintain a clean, organised and sanitary kitchen environment.</li><li>Minimise food wastage through effective stock rotation, portion control and efficient use of ingredients while maintaining product quality.</li><li>Work collaboratively with management and front-of-house staff to coordinate service, accommodate customer requirements and maintain high levels of customer satisfaction.</li></ul> <h3>Benefits</h3>Benefits of Working at The Suburban Bar &amp; Grill<ul><li>Opportunity to work with a well-established hospitality venue in Western Australia.</li><li>Supportive and collaborative team environment.</li><li>Exposure to a diverse menu including premium grilled meats, burgers, pizzas, seafood, pasta and classic pub favourites.</li><li>Stable full-time employment with ongoing career development opportunities.</li><li>Opportunity to further develop leadership, menu planning and kitchen management skills.</li><li>Continuous training in food safety, commercial kitchen operations and hospitality best practices.</li><li>Inclusive workplace that values professionalism, teamwork and customer service excellence.</li></ul> <h3>Task & responsibilities</h3>Key Responsibilities<ul><li>Plan and develop menus, daily specials and seasonal offerings in consultation with management, taking into consideration customer preferences, food trends, ingredient availability and business requirements.</li><li>Plan, organise and supervise the preparation and cooking of meals to ensure consistency in quality, taste, presentation and portion control across all menu items.</li><li>Prepare and cook a wide variety of meals including premium grilled meats, burgers, pizzas, pasta, seafood, salads, desserts and classic pub favourites in accordance with established recipes and quality standards.</li><li>Estimate food, ingredient and labour costs, assist in budget planning, and contribute to cost control initiatives while maintaining profitability and quality.</li><li>Monitor stock levels, order food supplies, inspect deliveries and ensure ingredients are stored, handled and rotated in accordance with food safety standards.</li><li>Inspect the quality and freshness of raw ingredients and finished dishes to ensure compliance with the venue's quality standards.</li><li>Supervise, coordinate and provide guidance to cooks and kitchen staff, allocating duties to ensure efficient kitchen operations during regular service, weekends and private functions.</li><li>Train and mentor kitchen staff in food preparation techniques, menu requirements, food safety procedures and safe work practices to maintain consistent operational standards.</li><li>Monitor food preparation processes and kitchen workflow to ensure meals are prepared and served efficiently within required service timeframes.</li><li>Ensure compliance with Australian food safety legislation, hygiene standards, workplace health and safety requirements, and maintain a clean, organised and sanitary kitchen environment.</li><li>Minimise food wastage through effective stock rotation, portion control and efficient use of ingredients while maintaining product quality.</li><li>Work collaboratively with management and front-of-house staff to coordinate service, accommodate customer requirements and maintain high levels of customer satisfaction.</li></ul> <h3>Qualification & experience</h3>Skills &amp; Qualifications<ul><li>Certificate IV in Kitchen Management, Diploma of Hospitality Management, or Certificate III/IV in Commercial Cookery together with relevant industry experience.</li><li>Minimum one years of relevant full-time experience as a Chef in a restaurant, pub, bistro or similar commercial kitchen.</li><li>Strong knowledge of menu planning, food preparation techniques, commercial kitchen operations and food presentation.</li><li>Demonstrated ability to supervise kitchen staff, coordinate food preparation activities and maintain quality standards.</li><li>Sound understanding of food safety legislation, HACCP principles and workplace health and safety requirements.</li><li>Excellent organisational, leadership and time management skills.</li><li>Ability to work efficiently under pressure in a fast-paced hospitality environment.</li><li>Strong communication and teamwork skills.</li></ul>Flexibility to work evenings, weekends and public holidays.

Join our dynamic kitchen team at The Suburban Bar & Grill and build your culinary career in a fast-paced hospitality environment.

Royal Tarka is distinguished from other Indian restaurants because of the high quality, style and deep knowledge of flavors.We are now hiring full time Chefs for our&nbsp; West Swan and Ellenbrook based restaurants to help us deliver the best experience to our customers.&nbsp; <h3>Benefits</h3>Salary:&nbsp;$80,000 per year <h3>Task & responsibilities</h3>Job Description:<ul><li>Preparing and cooking main meals, entrée and bread as per recipes provided.</li><li>Working on new recipes to add dishes on restaurant menu.</li><li>Inspecting food preparation and serving areas to ensure observance of safe, sanitary food- handling&nbsp;practices.</li><li>Training apprentices and kitchen staff when required.</li><li>Working with management for big events and follow managements instructions.</li><li>Assisting restaurant management in catering when required.</li><li>Storing food in temperature-controlled facilities.</li><li>Maintaining inventory and order restaurant supplies.</li></ul> <h3>Qualification & experience</h3><ul><li>Trade qualifications as Chef. Certificate IV in Commercial Cookery or above.</li><li>Minimum three year of experience in an Indian restaurant setting.</li><li>Good knowledge of Indian Cuisine and spices is required.</li><li>High level of discipline and ability to follow detailed instructions.</li><li>Professional and enthusiastic attitude.</li><li>Excellent personal hygiene and presentation.</li><li>Good communication skills both verbal and written</li></ul>&nbsp;

We are looking for full time chefs for our restaurants to help us deliver the best experience to our customers.

The Chef will be responsible for planning, preparing, cooking, and presenting high-quality meals while maintaining consistency, food safety, and efficient kitchen operations. The successful candidate will work closely with management and other kitchen staff to manage food preparation, supervise kitchen activities, contribute to menu development, and ensure a high standard of customer dining experience.This is a hands-on, full-time position suited to a motivated culinary professional who thrives in a fast-paced commercial kitchen and is committed to quality, creativity, and operational excellence. <h3>Benefits</h3><ul><li>Competitive salary package</li><li>Full-time permanent employment</li><li>Stable long-term career opportunity</li><li>Supportive and collaborative kitchen environment</li><li>Opportunity to work within a quality-focused hospitality business</li><li>Career progression and leadership opportunities</li><li>Ongoing training and professional development</li><li>Opportunity to contribute to menu development and new culinary ideas</li><li>Positive workplace culture focused on teamwork and excellence</li><li>Employee recognition and long-term career prospects</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan and prepare menus in consultation with management, considering customer preferences, seasonal ingredients, and operational requirements.</li><li>Prepare, cook, and present high-quality dishes in accordance with approved recipes and presentation standards.</li><li>Contribute to the development of new menu items, daily specials, and seasonal offerings.</li><li>Supervise and coordinate food preparation and cooking activities.</li><li>Monitor food quality, taste, portion control, and presentation to ensure consistency.</li><li>Ensure meals are prepared and served within required timeframes.</li><li>Estimate food and labour costs and assist with kitchen budgeting and cost control.</li><li>Order, receive, inspect, and manage food supplies, ingredients, and kitchen stock.</li><li>Monitor inventory levels and minimise food wastage through effective stock rotation and control.</li><li>Ensure compliance with food safety, hygiene, sanitation, and HACCP requirements.</li><li>Maintain high standards of cleanliness and organisation throughout the kitchen.</li><li>Train, supervise, and support kitchen staff and apprentices where required.</li><li>Coordinate with front-of-house staff to support efficient service and customer satisfaction.</li><li>Maintain kitchen equipment and report maintenance or repair requirements.</li><li>Comply with workplace health and safety requirements and company policies.</li><li>Contribute to continuous improvement in kitchen operations, food quality, and customer experience.</li></ul> <h3>Qualification & experience</h3><ul><li>AQF Certificate IV in Commercial Cookery, Diploma, Advanced Diploma, or an equivalent recognised qualification in Commercial Cookery or Culinary Arts.</li><li>Minimum 1-3 &nbsp;year of relevant full-time experience as a Chef in a restaurant, café, hotel, catering business, or commercial kitchen.</li><li>Demonstrated experience in planning, preparing, cooking, and presenting high-quality meals.</li><li>Strong knowledge of commercial cookery techniques, menu planning, and kitchen operations.</li><li>Sound understanding of food safety legislation, HACCP principles, hygiene, and sanitation requirements.</li><li>Demonstrated ability to maintain consistency and quality in a fast-paced kitchen environment.</li><li>Strong communication, teamwork, organisational, and time-management skills.</li><li>Ability to supervise and coordinate kitchen staff where required.</li><li>Ability and willingness to work a minimum of 38 ordinary hours per week, with reasonable additional hours as required by operational needs.</li></ul>

Create exceptional dishes, lead by example in a dynamic kitchen, and build a rewarding culinary career with a quality-focused hospitality group.

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