The Chef will be responsible for preparing, cooking, and presenting a variety of pastry dishes and modern Italian menu items in line with Fugazzi’s culinary standards. This role ensures smooth kitchen operations, consistent food quality, adherence to food safety standards, and the development of seasonal menus. The Chef will also mentor junior kitchen staff to maintain Fugazzi’s reputation for excellence. <h3>Benefits</h3> <h3>Task & responsibilities</h3>Key ResponsibilitiesFood Preparation &amp; Cooking<ul><li style="text-align:justify;">Prepare, cook, and plate dessert dishes, sauces, and modern Italian entrées according to restaurant recipes and presentation standards.</li><li style="text-align:justify;">Produce ice creams, sorbets and desserts from scratch (e.g., Vanilla Ice Cream, Chocolate Sorbetto, Crème Patisserie) using appropriate techniques, equipment, and portion controls.</li><li style="text-align:justify;">Assist in the development, testing, and refinement of new dishes for seasonal or special menus.</li><li style="text-align:justify;">Ensure consistency of taste, texture, portion size, and presentation across all service periods.</li></ul>Kitchen Operations<ul><li style="text-align:justify;">Oversee a designated section of the kitchen (e.g., pastry, pasta, cold larder) and ensure its efficient operation during service.</li><li style="text-align:justify;">Manage mise-en-place, stock rotation, ingredient preparation, and storage.</li><li style="text-align:justify;">Monitor supply levels and report shortages to the Head Chef or Sous Chef.</li><li style="text-align:justify;">Ensure equipment is used safely and maintained in good working condition.</li></ul>Food Safety, Compliance &amp; Quality Control<ul><li style="text-align:justify;">Comply with Food Safety Standards, WHS regulations, and internal hygiene protocols.</li><li style="text-align:justify;">Monitor food quality, storage temperatures, and cleanliness of work areas.</li><li style="text-align:justify;">Follow HACCP procedures and maintain required documentation (temperature logs, cleaning schedules, etc.).</li></ul>Training &amp; Team Collaboration<ul><li style="text-align:justify;">Supervise and mentor cooks, kitchen hands, and apprentices as required.</li><li style="text-align:justify;">Provide guidance on pasta-making techniques and kitchen workflow.</li><li style="text-align:justify;">Work collaboratively with other chefs to ensure smooth service operations.</li><li style="text-align:justify;">Assist the leadership team in maintaining a positive, respectful, and productive kitchen culture.</li></ul>Menu &amp; Business Support<ul><li style="text-align:justify;">Contribute to menu planning and cost control through portion management and efficient use of ingredients.</li><li style="text-align:justify;">Support the Head Chef in achieving kitchen performance KPIs, including food cost, wastage reduction, and service quality.</li></ul> <h3>Qualification & experience</h3>Required Qualifications &amp; Experience<ul><li style="text-align:justify;">A relevant formal qualification in professional cookery or completion of a recognised Chef/Commis Chef apprenticeship.</li><li style="text-align:justify;">At least 12 months relevant full-time professional experience in commercial kitchens; two or more years is preferred.</li><li style="text-align:justify;">Demonstrated experience preparing, cooking and presenting dishes across multiple kitchen sections.</li><li style="text-align:justify;">Sound knowledge of food safety, hygiene, allergen management, stock rotation and workplace health and safety requirements.</li><li style="text-align:justify;">Experience with menu planning, stock ordering, portion control and minimising food wastage.</li><li style="text-align:justify;">Ability to work effectively under pressure, manage service independently and support or supervise junior kitchen staff.</li><li style="text-align:justify;">Pastry and functions or large-scale catering experience will be highly regarded.</li><li style="text-align:justify;">Ability to work efficiently under pressure in a high-volume, premium dining environment.</li><li style="text-align:justify;">Strong teamwork, communication, and organisational skills.</li></ul>

Hospitality & Tourism

Annual

Seeking for a suitably qualified Chef with demonstrated expertise in pastry and dessert production and contemporary Italian cuisine.

CHEF

Full time

This excellent opportunity will be offered on a Permanent Full-Time basis at 38 hours a week. <h3>Benefits</h3><ul style="list-style-type:disc;"><li>Professional growth</li><li>A friendly team environment with a great community care spirit</li><li>Ability to visibly see your impact on the business and its service</li></ul> <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li>Develop and update menus in line with the restaurant’s concept, customer demand and operational requirements.&nbsp;</li><li>Estimate food, ingredient and labour costs and order supplies within approved budgets.&nbsp;</li><li>Monitor the quality, consistency and presentation of dishes throughout preparation and service.&nbsp;</li><li>Consult with management, dietary professionals, kitchen staff and front-of-house employees regarding food preparation and service requirements.&nbsp;</li><li>Demonstrate cooking techniques and provide guidance on food preparation methods and procedures.&nbsp;</li><li>Prepare and cook dishes in accordance with established recipes and quality standards.&nbsp;</li><li>Implement, explain and enforce food safety, hygiene and workplace safety procedures.&nbsp;</li><li>Assist with the selection, training and supervision of kitchen staff, where required.&nbsp;</li><li>Freeze, preserve and store food appropriately to maintain its quality and safety.</li></ul> <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li>Excellent English skills</li><li>The right to work in Australia&nbsp;</li><li>AQF Associate Degree, Advanced Diploma or Diploma in commercial cookery or relevant qualification related to the field</li><li>Minimum of 1 year of work experience</li><li>Team management skills</li><li>Ability to work in a fast paced environment</li><li>Strong time management skills</li><li>Proficiency in all aspects of food safety</li><li>Positive communication skills, energy and attitude</li></ul>

Full time, Annual Salary $79,500 to $84,500 + Superannuation

Chef

We are currently seeking a skilled and experienced chef/cook to join our professional kitchen team.&nbsp;&nbsp; <h3>Benefits</h3>Competitive Salary&nbsp;Staff MealsOpportunities for career development&nbsp;&nbsp; <h3>Task & responsibilities</h3>Preparing, cooking, and presenting menu items to high standards.&nbsp;Planning and organising food preparation and cooking activities.&nbsp;Ensuring ingredients are fresh, of high quality, and stored properly.&nbsp;Monitoring food portions, presentation, and waste levels.Regulating temperatures of ovens, grills, and other cooking equipment.&nbsp;Maintaining the cleanliness and organisation of the kitchen and work areas.&nbsp;Following food safety and hygiene standards (including HACCP requirements).&nbsp;Assisting in menu planning and ensuring stock levels are maintained.Collaborating with kitchen staff to ensure smooth service flow.&nbsp;Training and supervising kitchen assistants or junior staff when required&nbsp;&nbsp; <h3>Qualification & experience</h3>Certificate III, IV in Commercial Cookery or equivalent qualification OR at least 1 to 5 years of relevant work experience.&nbsp;Proven experience working in a fast-paced commercial kitchen.Strong knowledge of food safety regulations and kitchen hygiene.&nbsp;Ability to work under pressure and manage multiple tasks.Good communication skills and the ability to work well in a team.&nbsp;Flexibility to work evenings, weekends, and public holidays as required.&nbsp;&nbsp;

La Bottega Ristorante is a vibrant and authentic Italian dining venue and seeking a skilled and experienced chef/cook to join our team

CHEF/COOK

The Chef will be responsible for preparing, cooking, and presenting a variety of pasta dishes and modern Italian menu items in line with Fugazzi’s culinary standards. This role ensures smooth kitchen operations, consistent food quality, adherence to food safety standards, and the development of seasonal menus. The Chef will also mentor junior kitchen staff to maintain Fugazzi’s reputation for excellence. <h3>Benefits</h3> <h3>Task & responsibilities</h3>Key ResponsibilitiesFood Preparation &amp; Cooking<ul><li style="text-align:justify;">Prepare, cook, and plate pasta dishes, sauces, and modern Italian entrées according to restaurant recipes and presentation standards.</li><li style="text-align:justify;">Produce fresh pasta from scratch (e.g., tagliatelle, gnocchi, ravioli) using appropriate techniques, equipment, and portion controls.</li><li style="text-align:justify;">Assist in the development, testing, and refinement of new dishes for seasonal or special menus.</li><li style="text-align:justify;">Ensure consistency of taste, texture, portion size, and presentation across all service periods.</li></ul>Kitchen Operations<ul><li style="text-align:justify;">Oversee a designated section of the kitchen (e.g., pasta, grill, cold larder) and ensure its efficient operation during service.</li><li style="text-align:justify;">Manage mise-en-place, stock rotation, ingredient preparation, and storage.</li><li style="text-align:justify;">Monitor supply levels and report shortages to the Head Chef or Sous Chef.</li><li style="text-align:justify;">Ensure equipment is used safely and maintained in good working condition.</li></ul>Food Safety, Compliance &amp; Quality Control<ul><li style="text-align:justify;">Comply with Food Safety Standards, WHS regulations, and internal hygiene protocols.</li><li style="text-align:justify;">Monitor food quality, storage temperatures, and cleanliness of work areas.</li><li style="text-align:justify;">Follow HACCP procedures and maintain required documentation (temperature logs, cleaning schedules, etc.).</li></ul>Training &amp; Team Collaboration<ul><li style="text-align:justify;">Supervise and mentor cooks, kitchen hands, and apprentices as required.</li><li style="text-align:justify;">Provide guidance on pasta-making techniques and kitchen workflow.</li><li style="text-align:justify;">Work collaboratively with other chefs to ensure smooth service operations.</li><li style="text-align:justify;">Assist the leadership team in maintaining a positive, respectful, and productive kitchen culture.</li></ul>Menu &amp; Business Support<ul><li style="text-align:justify;">Contribute to menu planning and cost control through portion management and efficient use of ingredients.</li><li style="text-align:justify;">Support the Head Chef in achieving kitchen performance KPIs, including food cost, wastage reduction, and service quality.</li></ul>&nbsp; <h3>Qualification & experience</h3>Required Qualifications &amp; Experience<ul><li style="text-align:justify;">Certificate III or IV in Commercial Cookery (or equivalent qualification).</li><li style="text-align:justify;">At least three years of full-time experience as a Chef in a commercial kitchen, preferably with exposure to Italian or pasta-focused cuisine.</li><li style="text-align:justify;">Proven skill in pasta production, sauce preparation, and modern culinary techniques.</li><li style="text-align:justify;">Strong understanding of food safety, kitchen hygiene, and HACCP principles.</li><li style="text-align:justify;">Ability to work efficiently under pressure in a high-volume, premium dining environment.</li><li style="text-align:justify;">Strong teamwork, communication, and organisational skills.</li></ul>Desirable Skills<ul><li style="text-align:justify;">Experience in contemporary Italian, Mediterranean, or modern European cuisine.</li><li style="text-align:justify;">Creativity in menu design and interest in developing new dishes.</li><li style="text-align:justify;">Experience training junior staff in a professional kitchen setting.</li></ul>Organisational Structure<ul><li style="text-align:justify;">Reports to: Head Chef / Sous Chef</li><li style="text-align:justify;">Supervises: Commis Chefs, Cooks, Apprentices (as required)</li></ul>

Seeking for a qualified Chef with demonstrated expertise in pasta production and contemporary Italian cuisine.

EXPERIENCE CHEF

Redeem Recruitment Solutions on behalf of AMOL EATERY PTY LTD trading as Marryatville Pizza Pan - &nbsp;Antico Forno -&nbsp;Leabrook S.A 5068Marryatville Pizza Pan - Antico Forno is seeking a highly skilled and motivated Full-Time Chef to join our dynamic team. This role offers an exciting opportunity to showcase your culinary expertise and passion for authentic Italian cuisine within a well-established and growing hospitality business. <h3>Benefits</h3><ul style="list-style-type:disc;"><li style="text-align:justify;">Competitive salary package + superannuation.</li><li style="text-align:justify;">Opportunities for career growth and professional development.</li><li style="text-align:justify;">Supportive team environment.</li></ul> <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li style="text-align:justify;">Plan, direct, and supervise the preparation and cooking of food to ensure consistently high-quality standards.</li><li style="text-align:justify;">Design and develop menus, including daily specials, in collaboration with the Manager, considering seasonal availability and customer preferences.</li><li style="text-align:justify;">Estimate food and labour costs to maintain efficiency and profitability.</li><li style="text-align:justify;">Order and manage food supplies to ensure adequate stock levels and minimize wastage.</li><li style="text-align:justify;">Supervise, delegate, and train kitchen staff, apprentices, and trainees in food preparation, cooking techniques, and presentation standards.</li><li style="text-align:justify;">Monitor the quality, taste, and presentation of dishes at every stage of preparation.</li><li style="text-align:justify;">Demonstrate cooking procedures and ensure recipes and methods are correctly followed by the kitchen team.</li><li style="text-align:justify;">Plan and coordinate menus for special functions, catering events, and seasonal promotions.</li><li style="text-align:justify;">Ensure the kitchen maintains the highest standards of hygiene, cleanliness, and occupational health and safety compliance.</li><li style="text-align:justify;">Oversee food preservation and storage processes, including freezing, to maintain freshness and reduce spoilage.</li></ul> <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li style="text-align:justify;">Minimum AQF, Associate Degree, Advanced Diploma or Diploma in relevant field (or higher)</li><li style="text-align:justify;">Must be a team player and have at least One year full time or equivalent working as a chef with experience in traditional Italian Cuisine.&nbsp;</li><li style="text-align:justify;">Demonstrated ability to work in a fast-paced kitchen&nbsp;</li><li style="text-align:justify;">Planning skills and ability to lead and inspire&nbsp;</li><li style="text-align:justify;">Excellent communication skills and the ability to work collaboratively as part of a team</li><li style="text-align:justify;">Ability to select kitchen staff as required&nbsp;</li></ul>

Current Australian Visa Status with Validity

Australian Visa Status along with Visa Subclass and Visa Expiry Date

<h3>Career-focused benefits of joining Seneca SE Pty Ltd</h3>Working as a Chef at Poetry – Beauty of Indian Flavours | South Australia means being part of a team that brings authentic Indian flavours and warm hospitality to life. You’ll gain hands-on experience in food preparation, kitchen operations, presentation, food safety and teamwork, building valuable culinary skills for a rewarding career in the hospitality industry. <h3>Benefits</h3><ul><li>Valuable culinary experience – Build hands-on skills in Indian cuisine, food preparation, presentation and kitchen operations.</li><li>Supportive team culture – Work alongside a friendly team that values collaboration, learning and professional growth.</li><li>Skill development – Strengthen your creativity, time management, communication and problem-solving skills in a professional kitchen.</li><li>Dynamic work environment – Enjoy a vibrant hospitality setting where every service brings new challenges and opportunities to learn.</li><li>Career progression opportunities – Gain practical experience that can support progression into senior culinary and hospitality roles.</li></ul>Salary: $79,500 – $110,000 per annumA great opportunity to grow your culinary career while working in a vibrant environment celebrating the beauty of Indian flavours. <h3>Task & responsibilities</h3><ul><li>Plan and develop Indian-inspired menus, considering customer preferences, food quality, seasonal ingredients, and restaurant requirements.</li><li>Estimate food and labour costs, assist with menu pricing, and manage the ordering of ingredients and kitchen supplies.</li><li>Monitor the quality, consistency and presentation of dishes throughout preparation, cooking and service.</li><li>Prepare and cook a range of Indian and restaurant dishes in accordance with recipes, portion requirements and established quality standards.</li><li>Coordinate with restaurant managers, kitchen staff and front-of-house team members to ensure smooth food preparation and service.</li><li>Demonstrate and oversee appropriate cooking techniques, preparation methods and kitchen procedures to maintain consistency across dishes.</li><li>Ensure all food preparation and kitchen activities comply with food safety, hygiene and sanitation requirements.</li><li>Assist with the supervision, training and guidance of kitchen staff, including providing instruction on cooking techniques and food preparation procedures.</li><li>Monitor the storage, refrigeration, freezing and preservation of food products to maintain freshness, quality and minimise wastage.</li><li>Maintain an organised and efficient kitchen environment while supporting the restaurant's commitment to authentic flavours, quality food and consistent dining experiences.</li></ul> <h3>Qualification & experience</h3><ul><li>Min Certificate IV Commercial Cookery qualification or equivalent industry experience</li><li>Diploma in Hospitality Management</li><li>Sound knowledge of Indian cuisine, cooking principles and techniques</li><li>Strong knife skills and knowledge of food preparation and presentation</li><li>Passion &amp; drive to deliver high quality, consistent food to customers</li><li>Ability to work a 7-day rotating roster</li><li>Good written &amp; verbal communication skills</li><li>Strong attention to detail</li><li>Good organisational &amp; time management skills</li><li>Must be motivated, hardworking &amp; have a positive attitude</li><li>Ability to work under pressure in a busy restaurant kitchen</li><li>Ability to maintain food safety, hygiene and kitchen standards</li><li>At least 1.5-3 years of relevant Chef experience</li><li>Australian Work Rights Required</li></ul>&nbsp;&nbsp;Availability to work a minimum of 38 hours per week in this full-time, permanent position. &nbsp;Work in person.

Working as a Chef| SENECA SE|Poetry – Beauty of Indian FLAVOURS| South Australia, means creating authentic Indian dishes that celebrate rich flavours.

Chef | SENECA SE| Poetry - the beauty of Indian Flavours | PARADISE SA 5075 | Full Time Permanent

The successful candidate will be responsible for menu planning in consultation with management, preparing and cooking menu items, supervising kitchen operations during service, and ensuring consistent quality, presentation, and food safety standards are maintained.&nbsp;&nbsp;&nbsp;&nbsp; <h3>Benefits</h3><ul><li>Stable full time employment</li><li>Market Competitive Salary lus superannuation</li><li>Established hotel environment</li><li>Supportive kitchen team</li><li>Opportunity to contribute to menu planning and kitchen operations</li></ul> <h3>Task & responsibilities</h3><ul><li>Planning menus in consultation with management</li><li>Estimating food and labour costs and assisting with cost control</li><li>Preparing and cooking menu items to a high and consistent standard</li><li>Monitoring food preparation and ensuring quality, portion control and presentation</li><li>Supervising and coordinating kitchen staff during service</li><li>Demonstrating cooking techniques and guiding junior team members</li><li>Managing stock levels, ordering supplies and reducing wastage</li><li>Ensuring full compliance with food safety and workplace health standards</li><li>The role operates across lunch and dinner service, including weekends and evenings. The kitchen is fast paced and service driven, so strong organisational skills and leadership capability are essential.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Commercial Cookery or equivalent</li><li>3 years relevant and demonstrated experience as a Chef</li><li>Proven ability to supervise kitchen staff during service</li><li>Strong knowledge of food safety standards and compliance requirements</li><li>Experience in a commercial hotel or high volume kitchen environment</li></ul>

What is your highest relevant qualification?

Are you currently located in South Australia or willing to relocate to Adelaide, SA?

What are your current work rights in Australia?

How many years of experience do you have as a chef?

The Great Eastern Hotel is seeking a qualified Full Time Chef to join our kitchen team in Littlehampton, SA.

Full Time - Chef - Littlehampton

Fusion India Restaurant need a hands on Chef role. You will prep masalas, marinades and gravies, cook from the house recipes, work the tandoor, keep the line moving, and make sure every plate leaving the kitchen tastes the same as the last. You will also keep the section clean, manage stock on the line, and work with the rest of the kitchen so service does not fall over. <h3>Benefits</h3><ul><li>Competitive salary between $75,000 to $85,000 Plus Superannuation&nbsp;</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>Prepare marinades, pastes, gravies and mise en place for service</li><li>Cook curries, tandoor items, biryani, breads and street-food dishes to house standard</li><li>Work the clay oven and keep timings right through a busy night</li><li>Hold food safety, temperature control and kitchen hygiene</li><li>Restock the line, rotate product and flag shortages early</li><li>Clean down the section and follow opening and closing routines</li><li>Work with the team so orders leave complete and on time</li></ul>&nbsp;&nbsp; <h3>Qualification & experience</h3><ul><li>AQF Certificate III in Commercial Cookery.</li><li>At least 1 year of full-time experience as a Chef in a restaurant.</li><li>Strong knowledge of food preparation, cooking techniques, food safety, and kitchen hygiene standards.&nbsp;</li><li>Excellent time management, organisational, and multitasking skills.</li><li>Ability to work in a fast-paced environment while maintaining attention to detail.</li><li>A passion for preparing high-quality dishes and delivering excellent customer satisfaction.</li></ul>

We need a Chef who can run an Indian kitchen properly. Fusion India is a North and South Indian restaurant on Grange Road in Flinders Park.

Job descriptionNaan King&nbsp;is looking for highly skilled and passionate Chef on a full time permanent position with experience in Indian cuisine to join our dynamic team. The role focus on preparing and cooking Indian dishes from our menu. The candidate must have strong understanding of Indian cooking methods and spice blends.Responsibilities<ul><li style="text-align:justify;">Preparation and cooking of food in accordance with our menu.</li><li style="text-align:justify;">Ensuring food handling and storage is in accordance with food handling regulations and is of the highest standard.</li><li style="text-align:justify;">Oversee food plating and garnishing, maintaining consistency and artistic presentation.</li><li style="text-align:justify;">Implements rosters within a strict budget.</li><li style="text-align:justify;">Planning of menu items and estimation of food requirements.</li><li style="text-align:justify;">Estimates food and labour costs in consultation with management.&nbsp;</li><li style="text-align:justify;">Discussing food preparation issues with management.</li><li style="text-align:justify;">Training and developing kitchen staff.</li><li style="text-align:justify;">Managing cost of sales and labour.</li><li style="text-align:justify;">Check the quality of raw and cooked food products to ensure that standards are met.</li><li style="text-align:justify;">Check the quantity and quality of received products.&nbsp;</li><li style="text-align:justify;">Prepare food to meet special dietary requirements.</li><li style="text-align:justify;">Create and test new recipes, experimenting with flavours and techniques to innovate the menu.</li><li style="text-align:justify;">Regulate the temperature of stoves and oven to ensure the dishes are cooked at appropriate levels.</li><li style="text-align:justify;">Liaising with food suppliers.</li><li style="text-align:justify;">Monitoring quality of all dishes at all stages of preparation and presentation, ensuring the food quality is consistent to a high standard.</li><li style="text-align:justify;">Manage and maintain stock efficiently.</li><li style="text-align:justify;">Work at pace and be flexible with client requests.</li><li style="text-align:justify;">Delegating tasks and resolving issues as they arise.</li><li style="text-align:justify;">Check food is stored and handled as per food health and hygiene regulations.</li><li style="text-align:justify;">Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen.</li></ul>Skills and Qualifications<ul><li style="text-align:justify;">Certificate IV in commercial cookery and Diploma in relevant Hospitality qualification.</li><li style="text-align:justify;">Prior experience as a Chef minimum 2 years in Indian cuisine</li><li style="text-align:justify;">Strong knowledge of cooking methods and operating kitchen tools and equipment.</li><li style="text-align:justify;">Ability to work Full Time.</li><li style="text-align:justify;">Flexible to work on a rotating roster.</li><li style="text-align:justify;">Ability to work independently and as part of a team.</li><li style="text-align:justify;">Extensive knowledge of traditional Indian cooking methods, spices and ingredients.</li></ul>Only shortlisted candidates will be contacted.Job Type: Permanent Full-timeThe RewardYou will be joining a company that wants you to succeed, we offer:<ul><li style="text-align:justify;">Highly competitive pay plus superannuation</li><li style="text-align:justify;">Very cooperative and motivated team to work with</li><li style="text-align:justify;">Career and development opportunities, learning from the best</li></ul>Job Type: Full-timeSalary: $75,000.00 – $85,000.00 per year plus superannuation&nbsp;&nbsp;

Looking for a dynamic and highly skilled Chef

We require a highly motivated and skilled chef to join our team in Spice and Saffron Restaurant on a full-time basis. If you are adaptable, open-minded, flexible, creative, fun, have a sense of humor, and can be organized and follow our procedures, then you are the right person to apply for this position. <h3>Benefits</h3>Extra shifts available on weekends, discounted meal for staff <h3>Task & responsibilities</h3>Monitoring quality of dishes at all stages of preparation and presentation&nbsp;Planning menus, estimating food and labour costs, and ordering food supplies.&nbsp;Assessing food quality, ensuring fresh ingredients are serve to customers;&nbsp;Understanding kitchen equipment, checking temperatures of heating equipment such as ovens and grills;&nbsp;Cooking food and taking responsibility of making Asian dishes;&nbsp;Tasting food while cooking, applying suitable amount of seasoning for a favourable flavour,&nbsp;Placing food on plate with proper portion and beautiful presentation by adding sauce or eatable garnishes to make food appetitive ;&nbsp;Storing food at appropriate storage space to keep food fresh as well as to prevent from cross contamination;&nbsp;Preparing cooking ingredients, and cutting food into required size; Understanding customers' special dining requirements to meet individual need;&nbsp;Complying with the food hygiene regulations:&nbsp;Providing training to fellow staff and new kitchen staff. <h3>Qualification & experience</h3>Certificate III, IV Commercial cookery and Diploma of Hospitality Management.&nbsp;Minimum one to three years of experience required.

We are looking for energetic Chef to be part of our team

Bar & Beverage Staff

Chefs/Cooks

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Other

Waiting Staff

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