Position Description – CookEmployer:&nbsp;HMGL Pty Ltd t/as Tintinara HotelLocation:&nbsp;Tintinara, South Australia-5266&nbsp;Designation:&nbsp;CookSalary:&nbsp;$80,000 + SuperannuationEmployment Type:&nbsp;Full-TimeAbout the CompanyTintinara Hotel is a regional hospitality venue located at 41 Becker Terrace, Tintinara, South Australia. The hotel provides food and beverage services to local residents, travellers and visitors, including pub-style dining, daily meal service and catering for functions and group bookings. The business is committed to providing quality meals, friendly service and a welcoming environment while maintaining high standards of food safety, hygiene and customer satisfaction. Working with Tintinara Hotel provides employees with the opportunity to contribute to a professional and team-focused regional hospitality operation.Position SummaryThe Cook is responsible for preparing, seasoning, cooking, portioning and presenting meals while maintaining consistent standards of quality, presentation and food safety. The role supports daily kitchen operations through food preparation, temperature control, stock rotation, menu input and cooperation with other kitchen and front-of-house employees to ensure efficient service across regular dining and function operations. <h3>Benefits</h3>Benefits of Working at Tintinara Hotel<ul><li>Opportunity to work with an established regional hospitality venue in South Australia.</li><li>Supportive and collaborative team environment.</li><li>Exposure to varied pub-style dining, daily specials and function catering.</li><li>Stable full-time employment with ongoing skills development opportunities.</li><li>Opportunity to further develop commercial cooking, menu planning and stock control skills.</li><li>Continuous development in food safety, commercial kitchen operations and hospitality best practices.</li><li>Inclusive workplace that values professionalism, teamwork and customer service excellence.&nbsp;</li></ul> <h3>Task & responsibilities</h3>Key Responsibilities<ul><li>Examine ingredients and food supplies to ensure quality, freshness and suitability before preparation and cooking.</li><li>Prepare, season and cook pub-style meals, daily specials, function meals and à la carte menu items in accordance with recipes, menu specifications and customer requirements.</li><li>Prepare ingredients by washing, peeling, cutting, marinating, measuring, mixing and seasoning meats, seafood, vegetables and other food products.</li><li>Regulate and monitor the temperatures of ovens, grills, fryers and other commercial cooking equipment to ensure food is cooked safely and consistently.</li><li>Monitor food throughout preparation and cooking, and portion, plate, garnish and present meals in accordance with the hotel's quality and presentation standards.</li><li>Prepare meals to accommodate customer dietary requirements, food allergies and other reasonable special requests.</li><li>Assist with planning menus, daily specials and seasonal dishes, and estimate the quantities of ingredients required for regular service, functions and group bookings.</li><li>Receive and inspect deliveries, store food in temperature-controlled facilities, apply FIFO stock rotation and monitor stock levels to maintain freshness and minimise waste.</li><li>Demonstrate cooking and food preparation techniques and assist with training kitchen hands and junior kitchen staff in food safety and safe work practices.</li><li>Monitor food preparation processes and kitchen workflow to ensure meals are prepared accurately and served within required service timeframes.</li><li>Ensure compliance with food safety legislation, hygiene standards and workplace health and safety requirements, and maintain a clean, organised and sanitary kitchen environment.</li><li>Work collaboratively with the Head Chef, Venue Manager and front-of-house staff to resolve food preparation issues, coordinate service and maintain customer satisfaction.</li></ul> <h3>Qualification & experience</h3>Skills &amp; Qualifications<ul><li>AQF Certificate III in Commercial Cookery, including the required on-the-job training, or AQF Certificate IV in Commercial Cookery or a related qualification; or at least three years of relevant experience in lieu of the formal qualification.</li><li>Relevant full-time experience as a Cook in a hotel, pub, restaurant, bistro or similar commercial kitchen of minimum 1 year.</li><li>Strong knowledge of food preparation, seasoning and commercial cooking techniques, including grilling, frying, roasting, baking and boiling.</li><li>Demonstrated ability to regulate cooking equipment temperatures and monitor food quality throughout preparation, cooking and presentation.</li><li>Sound understanding of food safety legislation, HACCP principles, safe food storage and workplace health and safety requirements.</li><li>Good organisational and time management skills, including the ability to prioritise food preparation during busy service periods.</li><li>Ability to work efficiently under pressure in a fast-paced hospitality environment.</li><li>Strong communication and teamwork skills.</li><li>Flexibility to work evenings, weekends and public holidays.</li></ul>

Hospitality & Tourism

Annual

Join **Tintinara Hotel as a Cook** and grow your career in a supportive and professional hospitality team.

Cook

Full time

Company DetailsBusiness Name: Hotel ElliotLocation: 35 The Strand, Port Elliot SA 5212Salary: $75,000 to $85,000Description:Hotel Elliot, located in Port Elliot, is seeking an experienced and dedicated Chef to become part of its dynamic kitchen team. The successful candidate will be responsible for preparing and presenting high-quality meals, maintaining strict food safety and hygiene standards, and ensuring the kitchen remains clean, efficient, and well-organised. Working collaboratively with other kitchen staff, the Chef will play a key role in delivering consistently excellent dishes in a fast-paced hospitality environment. Previous experience in a similar position is highly desirable. This is an excellent opportunity to join a welcoming, community-oriented venue renowned for its quality food and service. <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunities for career growth and development</li><li>Creative freedom&nbsp;</li><li>Supportive and collaborative work environment</li><li>Employee discounts on food and beverages</li><li>Flexible work arrangements</li><li>Performance-based incentives and recognition programs</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan menus, estimate food and labour costs, and arrange the ordering of food supplies.</li><li>Monitor the quality of dishes during preparation, cooking, and presentation.</li><li>Discuss food preparation requirements and issues with managers, dietitians, kitchen staff, and waiting staff.</li><li>Demonstrate cooking techniques and provide guidance on food preparation procedures.</li><li>Prepare, cook, and present food according to required standards.</li><li>Explain and enforce hygiene, food safety, and workplace health regulations.</li><li>Select, train, and guide kitchen staff when required.</li><li>Freeze, preserve, and store food items using appropriate methods.</li></ul> <h3>Qualification & experience</h3><ul><li>Minimum of certificate IV in Commercial Cookery or relevant hospitality qualification or equivalent work experience.</li><li>Minimum 1 year of experience in related position.</li><li>In-depth knowledge of cooking techniques, ingredients, and kitchen operations.&nbsp;</li><li>Ability to work in a fast-paced environment while maintaining attention to detail.</li></ul>

We are seeking a qualified Chef to prepare high-quality dishes and maintain excellence in kitchen operations.

Chef

Caledonian Inn is seeking an experienced Cook to join our kitchen team and support the delivery of high-quality food services across our venue.The successful applicant will be responsible for preparing and cooking a variety of menu items, maintaining food quality standards, supporting daily kitchen operations, and ensuring compliance with food safety requirements.This role is suited to a motivated hospitality professional who enjoys working in a busy kitchen environment and takes pride in delivering consistent, high-quality meals for guests.&nbsp; <h3>Benefits</h3><ul><li>Competitive salary package of $75,000 – $95,000 + Superannuation, based on skills and experience.</li><li>Opportunity to work in a well-established hospitality venue.</li><li>Supportive and collaborative kitchen environment.</li><li>Opportunity to develop culinary skills and expand hospitality experience.</li><li>Stable full-time employment with consistent hours.</li><li>Work alongside an experienced hospitality team.</li><li>Chance to live and work in one of SA’s most scenic seaside towns&nbsp;</li></ul> <h3>Task & responsibilities</h3><ul><li>Prepare, cook, and present menu items in accordance with established recipes and kitchen standards.</li><li>Complete food preparation activities including ingredient preparation, portioning, cooking, and plating.</li><li>Maintain consistent food quality, taste, presentation, and portion control across all services.</li><li>Assist with daily kitchen operations and ensure food preparation areas are organised and ready for service.</li><li>Follow food safety, hygiene, and workplace health and safety procedures at all times.</li><li>Assist with monitoring stock levels, food rotation, and minimising food wastage.</li><li>Maintain cleanliness and organisation of kitchen workstations, equipment, and storage areas.</li><li>Work collaboratively with chefs and other kitchen team members to ensure smooth service delivery.</li><li>Assist with preparation of specials and menu items as required.</li><li>Ensure all meals are prepared efficiently while maintaining quality standards during busy service periods.</li><li>Report any equipment issues, stock shortages, or food safety concerns to senior kitchen staff.</li><li>Perform other reasonable kitchen duties as directed by the Head Chef or management.&nbsp;</li></ul> <h3>Qualification & experience</h3><ul><li>Minimum 1–3 years’ experience working in a commercial kitchen environment.</li><li>Certificate III or IV in Commercial Cookery, or equivalent relevant industry experience.</li><li>Strong understanding of food preparation techniques and kitchen operations.</li><li>Knowledge of Australian food safety standards and hygiene requirements.</li><li>Ability to work effectively in a fast-paced hospitality environment.</li><li>Strong teamwork, communication, and organisational skills.</li><li>Ability to follow recipes, preparation methods, and quality standards consistently.</li><li>Flexibility to work evenings, weekends, and public holidays as required.&nbsp;</li></ul>

Caledonian Inn is seeking an experienced cook to join our kitchen team and support the delivery of high-quality food services

We are now seeking experienced cooks to join our friendly team.<ul style="list-style-type:disc;"><li>Cook</li><li>Chinese Cuisine Cook</li></ul>&nbsp;Position 1: CookKey Responsibilities:<ul style="list-style-type:disc;"><li>Prepare, season, and cook a variety of dishes according to the menu and restaurant standards;</li><li>Ensure food quality, presentation, and taste meet required standards;</li><li>Assist with daily food preparation plans and manage stock levels to minimise wastage;</li><li>Maintain cleanliness and hygiene in the kitchen in compliance with food safety standards;</li><li>Collaborate with team members to ensure efficient service during peak periods;</li><li>Work independently and under supervision of the Head Chef or kitchen supervisor;</li><li>Provide guidance to apprentices or junior staff in basic food preparation and kitchen operations.</li></ul>&nbsp;Position 2: Chinese Cuisine CookKey Responsibilities:<ul style="list-style-type:disc;"><li>Specialise in preparing authentic Chinese dishes using traditional cooking methods such as stir-frying, deep-frying, steaming, braising, and roasting;</li><li>Cook and present high-quality Chinese cuisine according to the restaurant’s menu and specialty requirements;</li><li>Select, mix, and use Chinese herbs, spices, and condiments to ensure authentic flavours;</li><li>Contribute to developing and refining new Chinese dishes to enhance the menu;</li><li>Monitor and manage Chinese cuisine ingredients, ensuring freshness and availability;</li><li>Adhere strictly to food safety regulations and restaurant hygiene standards;</li><li>Maintain efficiency and accuracy in a fast-paced kitchen environment;</li><li>Train and support kitchen staff in Chinese culinary techniques and practices.</li></ul>&nbsp;Requirements (for both positions):&nbsp;<ul style="list-style-type:disc;"><li>Certificate III in commercial Cookery or relevant field or above or three years work experience&nbsp;</li><li>Commercial&nbsp;experience in a similar role (Chinese cuisine experience highly regarded);</li><li>Strong teamwork and communication skills;</li><li>Ability to work efficiently under pressure in a busy kitchen;</li><li>Knowledge of and compliance with food safety and hygiene standards;</li><li>Passion for cooking and willingness to continue learning and developing skills.</li></ul>&nbsp;

Join our friendly team and enjoy stable full-time employment, ongoing professional development and long-term career opportunities.

Cook and Chinese Cook

The Bridgeport Hotel is seeking a passionate and experienced Cook to join our talented culinary team. Proudly overlooking the Murray River, Bridgeport Hotel is one of South Australia's premier regional hospitality destinations, offering exceptional dining, luxury accommodation, conferences, events, and entertainment. Following its $45 million redevelopment, the hotel has established itself as an award-winning venue renowned for outstanding food, exceptional service, and memorable guest experiences. <h3>Benefits</h3><ul style="list-style-type:disc;"><li>Competitive salary package based on qualifications and experience.</li><li>Full-time permanent position with long-term career opportunities.</li><li>Work within one of South Australia's award-winning regional hotels.</li><li>Modern commercial kitchen equipped with high-quality facilities.</li><li>Opportunity to work with premium South Australian produce.</li><li>Ongoing professional development and training.</li><li>Career progression opportunities within EDP Hotels.</li><li>Supportive and collaborative kitchen environment.</li><li>Employee discounts across hotel dining and facilities (where applicable).</li><li>Stable roster with opportunities to work across various dining services and events.</li><li>Work in a vibrant hospitality venue featuring restaurant, functions, conferences, accommodation and entertainment.</li></ul> <h3>Task & responsibilities</h3><ul><li>Prepare, cook, and plate dishes consistently in strict accordance with established recipes, specifications, and presentation standards.</li><li>Execute daily prep tasks, specials, and standard menu items as assigned by senior kitchen staff.</li><li>Maintain precise portion control and quality standards on assigned cooking stations.</li><li>Ensure all orders are prepared and served within target service timeframes during rush periods.</li><li>Follow HACCP principles, food safety guidelines, and personal/workplace hygiene regulations.</li><li>Keep workstations, utensils, and cooking equipment clean, sanitized, and organized throughout service.</li><li>Adhere strictly to Workplace Health and Safety (WHS) procedures and safe manual handling practices.</li><li>Receive, inspect, label, and store incoming ingredients following First-In, First-Out (FIFO) stock rotation procedures.</li><li>Monitor prep station inventory levels and report low stock or re-ordering needs to the Chef on duty.</li><li>Minimize food trim and prep waste through accurate portioning and proper storage techniques.</li><li>Work collaboratively with front-of-house staff to ensure smooth ticket timing and clarify customer dietary requirements.</li><li>Assist kitchen hands and incoming line cooks with basic preparation workflows and station setup procedures.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate III or Certificate IV in Commercial Cookery (or equivalent qualification).</li><li>At least more than 3 years of relevant full-time experience.</li><li>Experience working in a high-volume commercial kitchen.</li><li>Excellent understanding of food preparation techniques and cooking methods.</li><li>Sound knowledge of food safety, sanitation and HACCP procedures.</li><li>Ability to work efficiently under pressure in a fast-paced environment.</li><li>Strong organisational and time management skills.</li><li>Excellent communication and teamwork abilities.</li><li>Flexibility to work evenings, weekends and public holidays.</li></ul>

Join the award-winning Bridgeport Hotel as a Cook. Create exceptional cuisine, grow your career, and work in a premium hospitality venue.

Nationwide Workforce (Recruiter) on Behalf of OCH GROUP PTY LTDCompany: OCH Group Pty Ltd T/A Overland Corner HotelABN: 22 646 510 232Position: ChefLocation: 205 Old Coach Road, Overland Corner SA 5330Salary: $80000 per annum plus SuperannuationPosition: Permanent Full-Time (38 hours per week)&nbsp;About the PositionBusiness is seeking an experienced and motivated Chef to join the team who can play a important role within our kitchen operations. The successful candidate will be responsible for preparing and presenting high-quality meals, maintaining food safety and hygiene standards, supervising kitchen staff, managing inventory and stock control, and contributing to menu planning and development. This is an excellent opportunity for a Chef to work in a dynamic hospitality environment, lead and work in a dedicated kitchen team under the supervision of main chef, and contribute to the continued success and reputation of Overland Corner Hotel.&nbsp; <h3>Benefits</h3>&nbsp;Permanent full-time position with long-term career opportunities.Annual salary package of $80,000 plus Superannuation.Opportunity to manage a professional kitchen team.Supportive and collaborative work environment.Work in a well-established and iconic hospitality venue in the Riverland region of South Australia.Opportunity to contribute to menu development and showcase culinary creativity. <h3>Task & responsibilities</h3>&nbsp;<ul><li>Plan, prepare, cook and present high-quality meals in accordance with menu requirements.</li><li>Develop and implement seasonal menus and daily specials.</li><li>Monitor food preparation, portion control, and presentation standards.</li><li>Manage stock levels, food ordering, and inventory control.</li><li>Ensure compliance with food safety, hygiene, and workplace health and safety regulations.</li><li>Train, supervise and coordinate kitchen staff.</li><li>Minimise food wastage and maintain cost control measures.</li><li>Liaise with management and main chef regarding menu planning and operational requirements.</li><li>Maintain a clean, organised and efficient kitchen environment.</li></ul> <h3>Qualification & experience</h3><ul><li>Relevant qualification at Diploma level or higher in Commercial Cookery or related field.</li><li>Minimum one (1) years of relevant full-time work experience as a Chef.</li><li>Strong knowledge of food safety and kitchen operations.</li><li>Excellent leadership, organisational and communication skills.</li><li>Ability to work in a fast-paced hospitality environment.</li><li>Expertise in modern Australian cuisine</li></ul>

Can you confirm your current visa status and eligibility to work full-time in Australia?

Do you have minimum Cert IV or higher qualification to perform the task

Do you have minimum 1 years of relevant work experience?

Have you worked as a chef in last 3 years?

North Inv Pty Ltd trading as Marree’s Outback Roadhouse &amp; General Store is seeking an experienced Hospitality, Retail and Service Manager to oversee and coordinate the overall operations of its multi-service Roadhouse business in Marree, South Australia.The position is responsible for managing all key service areas provided by the business, including motel and cabin accommodation, caravan and camping facilities, Oasis Café &amp; Bar, bakery, general store, fuel station, traveller services, and coordinating scenic-flight bookings and related customer services.The role will ensure these operations function efficiently and cohesively, with responsibility for staff supervision, customer service, stock and supplier management, operational performance, cost control, regulatory compliance, and the maintenance of consistent service standards across the business. <h3>Benefits</h3><ul><li>Full-time senior management role with broad operational responsibility</li><li>Lead multiple service areas across hospitality, accommodation, retail and tourism</li><li>Opportunity to make a direct impact on business performance and customer experience</li><li>Diverse and hands-on leadership role in a unique outback location</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan, organise, direct and coordinate the daily operations of Marree’s Outback Roadhouse &amp; General Store across accommodation, hospitality, retail, fuel and traveller services.</li><li>Oversee motel, cabin, caravan and camping operations, including reservations, guest services, housekeeping coordination and facility presentation.</li><li>Manage café, bar and bakery operations to ensure consistent food, beverage and customer service standards.</li><li>Supervise general store and fuel operations, including stock availability, merchandising, pricing and service delivery.</li><li>Coordinate tourism-related customer enquiries and bookings, including scenic-flight services and local travel information.</li><li>Recruit, train, roster and supervise staff across the different operational areas of the business.</li><li>Monitor employee performance and ensure duties are carried out efficiently and in accordance with company procedures.</li><li>Manage purchasing, supplier relationships, stock control and inventory levels across hospitality, retail and accommodation operations.</li><li>Monitor sales, accommodation occupancy, operating costs and overall business performance, and implement budgeting and cost-control measures to support profitability.</li><li>Ensure customer complaints, enquiries and service issues are handled promptly and professionally.</li><li>Maintain high standards of cleanliness, presentation, safety and operational efficiency throughout the Roadhouse.</li><li>Coordinate maintenance and repairs and liaise with contractors and service providers when required.</li><li>Ensure compliance with workplace health and safety, food safety, responsible service of alcohol and other applicable operational requirements.</li><li>Implement operational procedures and service standards to improve efficiency, customer satisfaction and profitability.</li><li>Report to company management on staffing, sales, stock, costs, customer feedback and operational performance.</li></ul> <h3>Qualification & experience</h3><ul><li>Relevant qualification in hospitality, business, retail, tourism or a related field.</li><li>Previous experience in a hospitality, retail, accommodation, tourism or multi-service management role.</li><li>Demonstrated ability to supervise staff, prepare rosters and coordinate daily operations.</li><li>Strong experience in customer service, stock control, purchasing and supplier management.</li><li>Sound understanding of budgeting, cost control, sales monitoring and operational reporting.</li><li>Strong organisational, leadership and problem-solving skills.</li><li>Good knowledge of workplace health and safety and relevant hospitality and service-industry requirements.</li><li>Ability to manage multiple operational priorities in a remote regional environment.</li><li>Strong communication and interpersonal skills.</li></ul>

Lead the operations of a unique outback destination, managing diverse hospitality, accommodation, retail and traveller services in the heart of Marree

Hospitality, Retail and Service Manager

We are seeking a full-time Cook (Chinese Cuisine) to join our professional kitchen team. The successful applicant will be responsible for preparing and cooking a variety of traditional Chinese dishes while maintaining high standards of food quality and consistency.Key Responsibilities<ul><li>Assist in planning and reviewing menus featuring authentic Chinese cuisine.&nbsp;</li><li>Prepare and cook a variety of traditional Chinese dishes using a range of cooking methods, including wok cooking, steaming, braising, deep-frying and stir-frying.&nbsp;</li><li>Prepare ingredients, sauces, stocks and marinades required for daily kitchen operations.&nbsp;</li><li>Determine food preparation quantities and portion sizes in accordance with recipes, customer demand and ingredient availability.&nbsp;</li><li>Monitor food quality, presentation and consistency before service.&nbsp;</li><li>Maintain stock levels and assist with stock ordering and inventory control.&nbsp;</li><li>Ensure compliance with food safety, hygiene and workplace health and safety requirements.&nbsp;</li><li>Assist in supervising and training junior kitchen staff in food preparation and cooking techniques.&nbsp;</li></ul>Essential Requirements<ul><li>Certificate III in Commercial Cookery (or equivalent); or at least three years of relevant experience preparing and cooking authentic Chinese cuisine.&nbsp;</li><li>Demonstrated experience in preparing traditional Chinese dishes.&nbsp;</li><li>Sound knowledge of Chinese cooking techniques, including wok cooking and the preparation of traditional sauces.&nbsp;</li><li>Ability to work efficiently in a fast-paced kitchen environment.&nbsp;</li><li>Excellent communication and teamwork skills.&nbsp;</li><li>Commitment to maintaining high standards of food quality and hygiene.&nbsp;</li></ul>

Join our friendly kitchen team and enjoy stable full-time employment, a supportive working environment and opportunities for long-term career growth.

Cook (Chinese Cuisine)

Business introduction:DTRH Wines Pty Ltd (Down The Rabbit Hole) is a premium dining, winery, and cellar door destination located in McLaren Vale,&nbsp;SA 5171. Our food offering brings together authentic Italian-inspired shared dining, handmade pasta, Italian-style pizza and relaxed vineyard dining, with a strong focus on seasonal produce, generous flavours and cooking from the heart. We’re passionate about creating outstanding experiences for our guests and have built a warm, positive team culture centred around genuine hospitality.&nbsp;We’re looking for experienced and passionate Chefs de Partie to join our kitchen team in a permanent full-time position.Job responsibilities<ul><li>Preparing and cooking food to present high-quality dishes in accordance with our menus and kitchen standards</li><li>Working across our Italian-inspired restaurant and relaxed vineyard dining offering</li><li>Preparing handmade pasta, Italian-style pizza, shared plates and seasonal dishes, as well as freezing and preserving food to maintain quality and extend shelf life.</li><li>Managing an allocated section during preparation and service</li><li>Completing daily mise en place and ensuring the kitchen is ready for service</li><li>Monitoring quality of dishes at all stages of preparation and presentation to maintain consistency in flavour, portion size, and quality</li><li>Following food safety, hygiene and workplace health and safety requirements</li><li>Monitoring stock rotation, storage, waste and portion control</li><li>Contributing to menu development and the use of seasonal and local produce</li><li>Monitoring ingredient requirements and stock levels, assisting with food cost calculations, and communicating stock requirements to senior kitchen staff.</li><li>Supporting and guiding junior kitchen staff when required</li><li>Working closely with the Head Chef and wider kitchen team to deliver a smooth and professional service</li><li>Maintaining a clean, organised and positive kitchen environment</li></ul>The role is based at Down The Rabbit Hole in McLaren Vale and requires availability across a seven-day roster, including weekends and our Thursday and Friday evening servicesWhat we are looking for<ul><li>The capacity to perform effectively both independently and as a collaborative team member within a fast-paced kitchen environment.</li><li>Strong time-management skills coupled with a keen eye for detail to maintain high culinary standards.</li><li>Practical experience as a Chef and/or formal culinary qualifications will be highly preferred.&nbsp;</li></ul>What we offer<ul><li>An encouraging and supportive workplace environment.</li></ul>Salary: $71,500 excluding superannuation&nbsp;

We’re looking for experienced and passionate Chefs de Partie to join our kitchen team in a permanent full-time position.

Chef de Partie

Della’s Deli is seeking a skilled and passionate Chef to join our vibrant team in Flagstaff Hill. In this role, you will play a central part in our daily kitchen operations, driving consistency, speed, and exceptional food quality. You will prepare and cook our popular menu items—including artisan sandwiches, hot offerings, and specialty dietary options—while supporting inventory management, kitchen hygiene, and team collaboration. This position is ideal for a dedicated culinary professional looking for a daytime-focused role in a supportive, community-centered environment. <h3>Benefits</h3>Creative Freedom: Opportunity to contribute directly to menu development and seasonal deli specials.Community Culture: Work in a welcoming, family-owned business where teamwork and quality craft are celebrated.Career &amp; Skill Growth: Direct kitchen operations in a growing regional business with opportunities to refine leadership and kitchen management skills. <h3>Task & responsibilities</h3>Service &amp; Meal Prep: Direct daily kitchen prep and handcraft menu offerings during peak service, ensuring every sandwich, hot plate, and special meets our high standards for taste and presentation.Seasonal Menu Innovation: Collaborate with management to introduce fresh, seasonal menu ideas, daily deli specials, and diverse options catering to vegetarian, vegan, and gluten-free diets.Quality &amp; Precision Control: Oversee dish quality from start to finish, maintaining accurate portion control, proper cooking temperatures, and consistent plating.Supplier Relations &amp; Stock Management: Assist with routine stocktakes, place orders with local suppliers, organize storage, and run a zero-waste kitchen through smart inventory control.Kitchen Operations &amp; Flow: Coordinate day-to-day prep schedules, keep the line running smoothly during high-volume periods, and ensure clear communication with front-of-house staff.Hygiene &amp; Safety Standards: Keep workstations, cooktops, and prep spaces spotless while actively executing kitchen sanitation routines, HACCP procedures, and local health regulations.Team Support &amp; Mentorship: Guide junior team members and kitchen hands on efficient preparation techniques, kitchen safety, and consistent prep standards. <h3>Qualification & experience</h3>Education: Certificate IV in Commercial Cookery (or ANZSCO Skill Level 2 equivalent qualification/experience).Experience: Minimum 1–2 years of full-time culinary experience in a fast-paced cafe, deli, or restaurant setting.Skills: Strong expertise in food preparation, knife skills, portion control, and working with fresh produce.Compliance: Comprehensive understanding of HACCP guidelines and food safety standards.Attributes: Strong communication, time management, and ability to thrive in a team-oriented environment.

How many years’ experience do you have relevant to the advertised position?

Which of the following culinary arts qualifications have you obtained?

Which of the following statements best describes your right to work in Australia?

Join Della’s Deli as a Chef! Enjoy creative menu input, and a warm team culture crafting top-tier food for our Adelaide community.

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