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

Hospitality & Tourism

Annual

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

Chef de Partie

Full time

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

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

Chef

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

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

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

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

Qualified Chef

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

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

Chef De Partie

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

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

Full-Time Sous Chef

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

Above award wages - Qualified and passionate Chef required

Chef - Full-time

Avalon Pubs Pty Ltd, owners of the Rose & Crown in Southbank, Brisbane, are looking for an experienced and passionate Head Chef to lead our kitchen team.
The Head Chef will take full responsibility for the day-to-day operation and leadership of the kitchen, working closely with the management team to maintain the quality, consistency and character of our food offering.
Key responsibilities include:Leading and managing all kitchen operationsDeveloping and regularly updating a seasonal, produce-driven menuMaintaining the quality, consistency and presentation of all dishesOverseeing food preparation and ensuring efficient service during busy periodsManaging kitchen staff, including rostering, training, mentoring and performanceManaging food ordering, stock control, stock rotation and supplier relationshipsMonitoring food costs, portion control, waste and overall kitchen profitabilityMaintaining high standards of food safety, hygiene and workplace health and safetyCreating and maintaining a safe, professional and respectful kitchen environmentWorking collaboratively with venue management to deliver an exceptional guest experience
We are looking for an experienced Head Chef or senior chef who is confident leading a kitchen in a busy pub, gastropub or restaurant environment.
The ideal candidate will have:Proven experience as a Head Chef, Sous Chef or senior chef in a busy hospitality venueA strong background in British Cuisine, with a genuine understanding and appreciation of traditional British dishes and cooking techniquesExperience with dishes such as traditional Sunday roasts, Yorkshire Puddings, pies, pub classics, seasonal British produce and modern interpretations of British cuisineStrong menu planning and kitchen leadership skillsExcellent knowledge of modern cooking techniques, food preparation and presentationA strong understanding of food safety, hygiene and workplace health and safety requirementsExperience managing food costs, stock levels, ordering and supplier relationshipsStrong leadership and communication skills, with the ability to train, motivate and develop a kitchen teamThe ability to work efficiently and calmly in a fast-paced kitchen environmentA genuine passion for quality food, seasonal produce and maintaining high standardsFlexibility to work evenings, weekends and public holidays as requiredFormal culinary qualifications or apprenticeship training are highly regarded
We are open to considering applications from experienced chefs currently based overseas who have a strong background in British Cuisine and are interested in relocating to Brisbane, Australia.International candidates must have the appropriate visa or be eligible to obtain the necessary right to work in Australia. Relevant overseas qualifications and experience will be considered.
This is an opportunity to take the lead in the kitchen of a unique Brisbane gastropub with a strong British identity and a loyal local following.
You will have the opportunity to shape a seasonal menu, work with quality local produce and develop a food offering that stays true to the traditions of British pub dining while continuing to evolve.
The position is full-time salaried and based on-site.
Salary and employment conditions will be in accordance with the applicable Australian hospitality award and the successful candidate's experience and qualifications.

Avalon Pubs Pty Ltd, owners of the Rose & Crown in Southbank, Brisbane, are looking for an experienced and passionate Head Chef to lead our kitchen team.

Head Chef

<div class="_17onnmg0 _19m3coe0">
Bolton Clarke is Australia's largest independent, not-for-profit aged care provider shaping the future of positive ageing. With RSL Queensland and the Royal District Nursing Service at the heart of our DNA, we have been caring for Australians since 1885. Today, our exceptional teams support more than 130,000 people to live independently at home and across our 43 retirement living communities and 87 residential aged care homes. Everything we do is dedicated to enabling, celebrating and supporting older Australians to live and age positively. 
 The Role 
In this leadership role, you will oversee all aspects of food service, ensuring meals are prepared and delivered safely, efficiently, and in alignment with our Lifestyle approach. You'll manage daily kitchen operations, lead and mentor staff, and ensure compliance with food safety, hygiene, and aged care standards. Your responsibilities will include: 
 <ul><li>Lead daily kitchen operations and ensure compliance with Food Safety and Aged Care Nutrition &amp; Hydration standards </li></ul>
 <ul><li>Prepare nutritious meals, including special diets, aligned with resident needs and care plans </li></ul>
 <ul><li>Manage stock, ordering, food storage and kitchen budgets </li></ul>
 <ul><li>Supervise, roster, train and mentor staff </li></ul>
 <ul><li>Maintain a clean, safe kitchen and champion OHS&amp;E standards </li></ul>
 <ul><li>Engage with residents and staff to deliver exceptional service and continuous improvement </li></ul>
 
 To be Successful 
 <ul><li>Certificate IV in Commercial Cookery (or equivalent experience) </li></ul>
 <ul><li>Food Handling &amp; Hygiene certification (essential) </li></ul>
 <ul><li>Experience in aged care, hospital, or commercial catering </li></ul>
 <ul><li>Strong leadership and communication skills </li></ul>
 <ul><li>Ability to prioritise, work independently, and support a team </li></ul>
 <ul><li>Complete a National Police Check and or a NDIS Workers Check (or willingness to obtain) prior to commencement </li></ul>
 
About this location:
Bolton Clarke's Fairview is ideally situated in the lush Pinjarra Hills, Bolton Clarke's Fairview community provides high-quality aged care in a friendly, secure and comfortable residential environment.
Why Work For Bolton Clarke:
 
<ul>
<li>Excellent work/life balance with shifts that suit your personal needs</li>
<li>A caring team environment with strong clinical and allied health support</li>
<li>Career progression and development opportunities</li>
<li>Generous salary packaging and not-for-profit tax benefits - claim up to $18,550 tax free</li>
<li>Private health insurance and gym discounts</li>
<li>An Employee Assistance Program for staff and family</li>
</ul>
 
Apply Now: Our application process takes 10 minutes to apply, please follow the below link to start your application.
 
Our commitment to diversity: At Bolton Clarke we expect our staff to respect and value differences in age, disability, race, nationality, ethnicity, sexual orientation, gender identity, intersex status and family or marital status.
Appointment to this position and ongoing employment is subject to your commitment to supporting diversity and inclusion.
</div>


Bolton Clarke is Australia's largest independent, not-for-profit aged care provider shaping the future of positive ageing.

About the role
As Head Chef at Malt Dining, you will have overall responsibility for the kitchen operation.
You will lead the kitchen team, oversee menu development, maintain exceptional food and presentation standards, manage food and labour costs, and work closely with the management team to ensure the restaurant operates efficiently and profitably.
The successful candidate will be hands-on, organised and commercially minded, while still having the creativity and passion required to develop an outstanding food offering.
Key responsibilities
<ul>
<li>Lead the culinary direction of Malt Dining and develop and maintain menus that reflect the restaurant's style, market position and customer expectations</li>
<li>Develop seasonal dishes and menu changes in collaboration with ownership and management</li>
<li>Maintain consistently high standards of flavour, presentation, portioning and execution</li>
<li>Take full responsibility for the daily operation of the kitchen, including effective preparation, service and close-down procedures</li>
<li>Maintain a clean, organised and efficient kitchen environment and ensure all equipment is properly maintained and used safely</li>
<li>Develop and maintain kitchen systems, recipes, prep lists and production schedules</li>
<li>Recruit, train and develop kitchen staff and build a positive, professional and accountable kitchen culture</li>
<li>Prepare and manage kitchen rosters in line with trading requirements and labour budgets</li>
<li>Take ownership of food cost and kitchen labour costs and monitor food GP to identify opportunities to improve profitability</li>
<li>Ensure the kitchen operates in accordance with all relevant Queensland food safety legislation and regulations</li>
</ul>
About you
<ul>
<li>Minimum 5 years' professional kitchen experience</li>
<li>Previous experience as a Head Chef, Sous Chef or senior kitchen leader in a quality restaurant environment</li>
<li>Demonstrated ability to lead and develop a kitchen team</li>
<li>Strong understanding of food costing, GP management and stock control</li>
<li>Strong knowledge of food safety and workplace health and safety requirements</li>
<li>Excellent organisational and communication skills</li>
<li>Ability to work effectively in a high-volume, fast-paced restaurant</li>
<li>A strong and confident kitchen leader who is passionate about food and hospitality</li>
<li>Commercially aware and comfortable managing food and labour costs</li>
<li>Creative and passionate about menu development</li>
</ul>
Benefits
<ul>
<li>A senior leadership position within an established Brisbane CBD restaurant</li>
<li>Significant influence over the culinary direction of Malt Dining</li>
<li>Opportunity to develop and evolve the menu</li>
<li>A professional and supportive working environment</li>
<li>The opportunity to build and lead your own kitchen team</li>
<li>Competitive salary package based on experience</li>
<li>Genuine opportunity for career progression and long-term involvement in the business</li>
<li>Quality over volume</li>
</ul>
About us
Malt Dining is a premium Brisbane CBD restaurant with a strong focus on quality food, exceptional service and a memorable dining experience.

About the role
As Head Chef at Malt Dining, you will have overall responsibility for the kitchen operation.

Bar & Beverage Staff

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