Position Title: Restaurant ManagerEmployer: Azima Restaurant Pty LtdLocation: Azima Restaurant, 222 City Walk, Canberra ACT 2601Employment: Full-TimeSalary : 80,000 to 90,000 plus superReports To: Operations Manager / Senior ManagementPosition SummaryThe Restaurant Manager is responsible for the effective day-to-day management and operation of Azima Restaurant, ensuring the restaurant consistently delivers a high standard of food and beverage service, customer experience and operational efficiency.The Restaurant Manager will coordinate and oversee front-of-house operations, supervise restaurant staff, manage service standards, control operational costs and stock, coordinate with kitchen personnel, suppliers and senior management, and ensure the restaurant operates efficiently during all service periods.The position requires strong leadership, organisational and commercial skills together with the ability to manage a busy and fast-paced restaurant environment while maintaining high standards of customer service. <h3>Benefits</h3> <h3>Task & responsibilities</h3>The Restaurant Manager will be responsible for the following duties:Restaurant Operations and Service Management<ul><li>Manage and coordinate the day-to-day operations of the restaurant to ensure efficient and professional food and beverage service.</li><li>Oversee restaurant opening, service and closing operations and ensure established operational procedures are consistently followed.</li><li>Organise and control restaurant operations during busy service periods to maintain efficient workflow and high service standards.</li><li>Monitor the quality and consistency of customer service and take appropriate action where service standards require improvement.</li><li>Maintain a welcoming, professional and customer-focused restaurant environment.</li><li>Monitor current restaurant, food and beverage service trends and identify opportunities to maintain and improve the restaurant's service offering.</li><li>Implement and maintain workplace procedures designed to support efficient restaurant operations.</li><li>Coordinate restaurant activities between front-of-house employees, kitchen personnel and senior management.</li><li>Ensure the restaurant is appropriately prepared and resourced for anticipated customer numbers and service requirements.</li></ul>Staff Management and Supervision<ul><li>Lead, supervise and coordinate front-of-house restaurant employees during daily operations and service periods.</li><li>Allocate duties and responsibilities to restaurant employees and monitor the completion and standard of work performed.</li><li>Prepare and coordinate staff rosters having regard to anticipated trading levels, functions, operational requirements and labour costs.</li><li>Monitor employee performance, attendance, presentation and compliance with workplace procedures.</li><li>Motivate restaurant employees to maintain high standards of customer service, teamwork and operational performance.</li><li>Participate in the recruitment, interviewing and selection of new restaurant employees as required.</li><li>Conduct staff briefings before service and communicate operational priorities, bookings, functions, menu changes and customer requirements.</li><li>Address routine workplace and staff performance issues and refer significant matters to senior management where appropriate.</li><li>Ensure employees understand and comply with the restaurant's operational, customer service, workplace safety and responsible service requirements.</li></ul>Customer Service and Guest Relations<ul><li>Oversee the overall customer experience and ensure customers receive professional, attentive and efficient service.</li><li>Engage with customers and respond appropriately to enquiries, requests and special requirements.</li><li>Resolve customer complaints and service concerns promptly and professionally.</li><li>Monitor customer feedback and identify recurring issues or opportunities to improve service delivery.</li><li>Manage significant bookings, customer requests and special service requirements.</li><li>Maintain professional relationships with regular customers and contribute to customer retention and repeat business.</li></ul>Food and Beverage Operations<ul><li>Work closely with chefs and other kitchen personnel regarding menus, service requirements and customer demand.</li><li>Liaise with chefs regarding menu planning, menu changes, seasonal offerings and the operational practicality of menu items.</li><li>Coordinate front-of-house and kitchen operations to ensure efficient communication and timely delivery of food and beverage service.</li><li>Monitor food and beverage service standards, presentation and customer feedback.</li><li>Maintain a strong working knowledge of the restaurant's food and beverage offering to ensure effective service management and communication with customers.</li><li>Ensure applicable responsible service of alcohol requirements and restaurant procedures are observed.</li></ul>Purchasing, Stock and Supplier Management<ul><li>Work with chefs and relevant personnel to coordinate the efficient provisioning and purchasing of restaurant supplies.</li><li>Monitor stock levels and ensure appropriate levels of food, beverage and operational supplies are maintained.</li><li>Coordinate orders with approved suppliers according to operational requirements and anticipated demand.</li><li>Liaise with suppliers and sales representatives regarding products, availability, pricing and delivery requirements.</li><li>Monitor stock usage, wastage and discrepancies and implement appropriate controls.</li><li>Participate in stocktakes and review stock requirements against trading activity.</li></ul>Financial and Cost Control<ul><li>Record and reconcile daily takings and relevant restaurant expenses in accordance with company procedures.</li><li>Monitor restaurant operating costs and identify opportunities to control unnecessary expenditure and wastage.</li><li>Assist in managing restaurant budgets and monitor actual expenditure against established operational budgets.</li><li>Prepare and present relevant sales, staffing and operational reports to senior management.</li><li>Monitor sales performance and assess restaurant profitability and operational results.</li><li>Set and monitor operational and service targets in consultation with senior management.</li><li>Monitor labour utilisation and staffing requirements against trading levels and operational demand.</li><li>Review restaurant performance information and identify areas where operational efficiency or profitability can be improved.</li></ul>Functions and Reservations<ul><li>Plan and coordinate special functions, group bookings and restaurant events.</li><li>Liaise with customers regarding function requirements, numbers, menus, service arrangements and special requests.</li><li>Coordinate with chefs, restaurant staff and management to ensure functions are appropriately staffed, provisioned and delivered.</li><li>Organise restaurant floor arrangements and staffing requirements for functions and significant bookings.</li><li>Monitor the delivery of functions to ensure customer expectations and restaurant service standards are achieved.</li></ul>Administration and Compliance<ul><li>Undertake restaurant administration and maintain appropriate operational records and documentation.</li><li>Prepare staffing, sales and operational reports for senior management as required.</li><li>Maintain records relating to bookings, functions, stock, suppliers and restaurant operations.</li><li>Liaise with customers, employees, suppliers, sales representatives and relevant licensing or regulatory authorities where required.</li><li>Ensure restaurant operations are conducted in accordance with applicable workplace procedures, food safety requirements, responsible service obligations and other regulatory requirements.</li><li>Assist senior management in implementing operational policies and procedures throughout the restaurant.</li><li>Identify operational problems and implement practical solutions within the scope of the Restaurant Manager's authority.</li></ul> <h3>Qualification & experience</h3>Skills and AttributesThe Restaurant Manager is expected to demonstrate:<ul><li>A diploma with at least 1 year of full time industry management experience&nbsp;</li><li>At least 3 years of experience will substitute for formal qualifications.&nbsp;</li><li>Strong restaurant and food and beverage operational experience.</li><li>Strong leadership and staff supervisory capabilities.</li><li>Sound business and commercial acumen.</li><li>Proven ability to monitor and control restaurant operating costs.</li><li>Strong organisational and time-management skills.</li><li>Ability to manage multiple operational responsibilities simultaneously.</li><li>Ability to perform effectively in a fast-paced food and beverage environment and maintain service standards under pressure.</li><li>Strong customer service and complaint-resolution skills.</li><li>Ability to implement and maintain workplace procedures.</li><li>Strong communication and interpersonal skills when dealing with employees, customers, chefs, suppliers and management.</li><li>Ability to analyse restaurant performance, staffing, sales and operational requirements.</li><li>Initiative and motivation to contribute to the ongoing commercial and operational success of the restaurant.</li><li>A strong understanding of food and beverage service and restaurant operations.</li><li>Current Responsible Service of Alcohol certification where required for the performance of the position.</li></ul>

Hospitality & Tourism

Annual

The Restaurant Manager will coordinate and oversee front-of-house operations, supervise restaurant staff, manage service standards, control operationa

Restaurant Manager

Full time

The Restaurant Manager is responsible for the daily operation of the restaurant, leading the FOH team, maintaining high standards of customer service, and ensuring the venue meets its financial, quality and compliance targets. <h3>Benefits</h3>Superannuation <h3>Task & responsibilities</h3><ul><li>Lead, coach and support the cafe team to deliver friendly, efficient and consistent service at all times.</li><li>Oversee daily restaurant operations including opening and closing procedures, cash handling, banking and reconciliation.</li><li>Create and manage staff rosters in line with budget, forecasted trade and award requirements, adjusting in response to changing demand.</li><li>Ensure the cafe consistently meets food safety, hygiene and workplace health and safety standards in line with relevant legislation and company policies.</li><li>Monitor product quality, presentation and speed of service, working closely with baristas and kitchen to maintain standards and manage service flow.</li><li>Manage stock levels, place and receive orders, minimise wastage and maintain accurate inventory records.</li><li>Support menu implementation, pricing and promotions in line with business objectives and cost targets.</li><li>Respond to customer feedback and resolve complaints professionally to protect and grow the cafe’s reputation.</li><li>Train new team members and provide ongoing coaching on service standards, POS use, product knowledge and safety procedures.</li><li>Track key performance indicators (sales, labour, average spend, waste) and work with the business owner/Managing Director to improve results.</li><li>Coordinate with suppliers, service contractors and other stakeholders to ensure equipment is maintained and the venue remains clean, safe and presentable.</li><li>Assist with planning and delivering events, functions or seasonal activities within the cafe as required.</li></ul> <h3>Qualification & experience</h3><ul><li>Relevant Diploma qualification in hospitality or management is desirable.</li><li>Current Food Safety Supervisor certification or ability to obtain.</li><li>Current Responsible Service of Alcohol (RSA).</li><li>Flexibility to work weekdays, weekends, public holidays and early or late shifts as required.</li><li>At least 3 years of experience in a supervisory or management role in the hospitality industry.</li><li>Strong leadership and people management skills, with the ability to motivate and develop a diverse team.</li><li>Solid understanding of cafe operations, specialty coffee, and basic food preparation and service workflows.</li><li>Knowledge of food saftety standards and workplace health and safety requirements relevant to hospitality venues.</li><li>Competent with POS systems and basic computert skills for rostering, email and reporting.</li><li>Strong organizational and time-management skills, able to prioritize during busy periods and manage competing demands.</li><li>Excellent communication skills and a customer-focused approach.</li><li>Basic understanding of budgets, margins, cost of goods and labour cost management.</li></ul>&nbsp;

Are you an Australian citizen or permanent resident?

Do you have full work rights in Australia?

An exciting opportunity to join Highroad in Dickson and make a difference to the hospitality industry.

Key responsibilities are:<ul><li>Assist the Head Chef with daily kitchen operations</li><li>Prepare and cook the menu items according to recipes and uality standards</li><li>Maintain high levels of cleanliness and hygiene in the kithen</li><li>Ensure proper food storage, labeling and stock rotation&nbsp;</li><li>Follow all food safety and health regulations&nbsp;</li><li>Assist with inventory management and ording supplies&nbsp;</li><li>Work collaboratively with kitchen staff to ensure smooth service</li><li>Adapt to special dietary requirements and customer requests</li></ul>Requirements&nbsp;<ul><li>2-3 years previous experience in a commercial kitchen&nbsp;</li><li>Ability to work in a fast-paced environment&nbsp;</li><li>Strong teamwork and communication kills&nbsp;</li><li>Knowledge of food safety and hygiene practices&nbsp;</li><li>Passion for cooking and attention to detail&nbsp;</li></ul>

Our client Wildflour Bakery Cafe is seeking dedicated pastry cooks and cooks/chefs to join its kitchen team.

Pastry cook/chef/chef/cook

About UsRulhan 7 Pty Ltd t/a Mango catering is a widely known name offering extensive menu at Belconnen soccer club based at 5 Walkey place, Mckellar ACT 2617.&nbsp;At mango catering our dishes are inspired by tastes from around the globe serving best gourmet food in Canberra.About the Role- Full time cookWe are seeking an experienced and passionate Cook. The ideal candidate will have a strong culinary background, excellent cooking skills and a commitment to maintaining the high food quality standards. It is&nbsp;full-time position minimum 38 hours per week for our daily operations at 5 Walkey place, Mckellar ACT 2617. The applicant may be required to work extra hours depending on occasions or bookings as the club restaurant opens 7 days a week from breakfast to dinner. <h3>Benefits</h3>Salary of $75,000 to $85,000 per annum plus mandatory superannuation will be paid based on experience and skills to deserving candidate. Please click to apply. <h3>Task & responsibilities</h3>Key Responsibilities&nbsp;and job duties:<ul style="list-style-type:disc;"><li>Preparing and cooking a wide variety of ingredients and menu items, including vegetables, soups, meat, seafood, and other dishes in accordance with established recipes and quality standards.</li><li>Ensuring all food is prepared and cooked to a consistently high standard, maintaining excellent quality, flavour, and presentation.&nbsp;</li><li>Plating and presenting dishes attractively, ensuring each meal is served with the appropriate garnishes and accompaniments in line with menu specifications.</li><li>Seasoning, serving and portioning foods.</li><li>Garnishing cooked items.</li><li>Set up workstations with all needed ingredients and cooking equipment</li><li>Menu planning and development&nbsp;as per ingredient availability and seasonal demands&nbsp;in consultation with head chef.&nbsp;</li><li>Maintaining high standards of food hygiene</li><li>Supporting efficient kitchen operations</li><li>Monitor stock, perform necessary stock rotation and placing orders when needed.</li><li>Taking deliveries of stock.</li><li>Ensure all food and other items are stored properly</li><li>Check quality of ingredients</li><li>Regulate temperature of kitchen equipment to maintain food quality.</li><li>Storing and preserving food using various methods.</li><li>Ensure strict adherence to safety and hygienic regulations</li><li>Preparation of raw ingredients including meat and vegetables through use of varied cutting and marinating techniques.</li><li>Train and supervise junior kitchen staff</li><li>Estimating food requirements, monitoring inventory levels and minimising waste.</li><li>Cooking food as per customer special requirements like vegan, cultural needs, etc.</li><li>Maintaining up-to-date knowledge of food products, culinary techniques, customer preferences, and market trends</li></ul> <h3>Qualification & experience</h3>About youThe successful candidate will possess:<ul><li style="text-align:justify;">Minimum one year work experience as cook</li><li style="text-align:justify;">Minimum certificate iv in commercial cookery/relevant qualifications</li><li style="text-align:justify;">Confident approach and results driven</li><li style="text-align:justify;">Flexibility with hours and approach</li><li style="text-align:justify;">Good communication and technology skills</li><li style="text-align:justify;">Ability to work under pressure to deliver timely and quality results.</li></ul>

Full time cook

THE SOCIAL GROUP PTY LTDtrading as CARIBOU KINGSTONChef de Partie&nbsp;FULL-TIME | KINGSTON, ACT<figure class="table"><table><tbody><tr><td style="background-color:#F4F4F4;padding:0cm 5.4pt;width:111.6pt;">Employer</td><td style="background-color:#F4F4F4;padding:0cm 5.4pt;width:399.6pt;">The Social Group Pty Ltd trading as Caribou Kingston</td></tr><tr><td style="background-color:white;padding:0cm 5.4pt;width:111.6pt;">Location</td><td style="background-color:white;padding:0cm 5.4pt;width:399.6pt;">Kingston, ACT</td></tr><tr><td style="background-color:#F4F4F4;padding:0cm 5.4pt;width:111.6pt;">Employment type</td><td style="background-color:#F4F4F4;padding:0cm 5.4pt;width:399.6pt;">Full-time</td></tr><tr><td style="background-color:white;padding:0cm 5.4pt;width:111.6pt;">Salary</td><td style="background-color:white;padding:0cm 5.4pt;width:399.6pt;">AUD $75,000–$85,000 per annum plus superannuation</td></tr></tbody></table></figure>&nbsp;Caribou – where it’s easy to have a good time!Caribou Kingston is all about bringing a slice of Canada to Kingston, one of Canberra’s oldest and most charming suburbs. We pride ourselves on offering a friendly space where guests can unwind, enjoy Canadian hospitality and indulge in home-style comfort food with a twist. Whether it’s watching ice hockey, shooting some pool or relaxing with a Canadian beverage, Caribou is the place to be.We are looking for a passionate and experienced full-time Chef de Partie to join our kitchen team in Kingston, ACT.<h1>About the Role</h1>As Chef de Partie, you will help lead day-to-day kitchen operations and work closely with the Head Chef and wider kitchen team to deliver exceptional food experiences. You will be responsible for preparing and presenting high-quality meals, managing your designated section, supporting efficient preparation and service, and maintaining consistency in every dish.<h1>Key Responsibilities</h1><ul style="list-style-type:disc;"><li>Food preparation and service:&nbsp;Prepare, cook and present menu items to Caribou’s standards while managing your designated section during preparation and service.</li><li>Maintain quality standards:&nbsp;Monitor food quality and consistency across all stages of production, ensuring every dish meets our standards and complies with the Australia New Zealand Food Standards Code.</li><li>Menu development:&nbsp;Collaborate on seasonal menu design, taking into account ingredient sourcing, food allergens and dietary requirements.</li><li>Food safety and hygiene:&nbsp;Follow HACCP principles and Caribou’s food safety procedures, including correct food handling, storage, temperature control, cleaning and sanitising practices.</li><li>Regulatory compliance:&nbsp;Adhere to the Australia New Zealand Food Standards Code, ACT Health requirements and all relevant food safety regulations.</li><li>Kitchen operations:&nbsp;Support daily kitchen operations, including food preparation, section organisation, service timing and coordination with the kitchen and front-of-house teams.</li><li>Team leadership:&nbsp;Provide clear direction, training and supervision to junior kitchen staff and support a positive, collaborative kitchen culture.</li><li>Stock management:&nbsp;Monitor stock levels, assist with ordering and minimise wastage through correct portioning, rotation, labelling and storage.</li><li>Work health and safety:&nbsp;Ensure the kitchen follows ACT work health and safety requirements and report equipment, safety or maintenance concerns promptly.</li><li>Cleanliness and organisation:&nbsp;Conduct regular checks of kitchen cleanliness, equipment functionality and food-storage areas, ensuring perishable items are correctly labelled, dated and stored at appropriate temperatures.</li></ul><h1>Qualifications, Skills and Experience</h1><ul style="list-style-type:disc;"><li>A Certificate IV in Commercial Cookery, or an equivalent relevant cookery qualification.</li><li>At least two years of relevant experience working as a chef in a commercial kitchen, preferably in a busy pub, restaurant or similar hospitality environment.</li><li>A Diploma of Hospitality Management or a similar hospitality management qualification will be highly regarded.</li><li>Knowledge of Australian food safety, hygiene and workplace health and safety requirements.</li><li>Strong interpersonal, communication and organisational skills.</li><li>The ability to work effectively under pressure in a busy hospitality environment.</li><li>Excellent attention to detail and a commitment to consistent food quality, hygiene and safety.</li><li>A positive attitude and willingness to collaborate with kitchen, bar and front-of-house staff.</li><li>Availability to work a rotating roster, including evenings, weekends and public holidays as required.</li></ul><h1>Why Join Caribou?</h1><ul style="list-style-type:disc;"><li>Join a lively, established Canadian-themed venue in the heart of Kingston.</li><li>Work with a supportive and collaborative hospitality team.</li><li>Contribute to menu development and the continued growth of Caribou Kingston.</li><li>Full-time employment with a competitive salary and superannuation.</li></ul><h1>How to Apply</h1>Ready to bring a taste of Canada to Kingston?If you are passionate about creating great food and thrive in a lively pub environment, we would love to hear from you.&nbsp;To apply, please submit your CV and a brief cover letter through this job advertisement.Only shortlisted candidates will be contacted. All applications will be treated in strict confidence.

Join Caribou Kingston as Chef de Partie and bring great food, energy and Canadian hospitality to the heart of Kingston.

Chef de Partie

EVANSHI &amp; ELAHI PTY LTD t/a AAVJO Indian Cuisine is a fine Indian restaurant located at 7 Duff place, Deakin ACT 2600. At AAVJO, we bring the authentic flavours of Indian cuisine with a focus on rich spices, aromatic herbs, and fresh ingredients. Our menu offers a wide range of traditional dishes, from classic curries to innovative recipes from savoury vegetarian delight or a hearty non-vegetarian feast. Each dish is prepared with care, ensuring the true essence of Indian cooking in every bite.&nbsp;We are looking for a passionate and experienced full-time cook to join our team. This is a full-time position of minimum 38 hours per week at Aavjo Indian Cuisine restaurant in Deakin, ACT.&nbsp; <h3>Benefits</h3>SalarySalary between $75,000 to $85,000 per annum plus minimum guaranteed superannuation will be paid based on experience and skills to deserving candidate. If this sounds interesting, please click to apply. <h3>Task & responsibilities</h3>&nbsp;The main job duties are mentioned below:<ul style="list-style-type:disc;"><li>Plan, prepare and cook food in accordance with recipes, menus and customer requirements.</li><li>Examine food products to ensure quality, freshness and suitability for cooking.</li><li>Prepare and cook a variety of dishes, including meat, seafood, curries, Indian sweets, poultry, vegetables, soups, sauces, salads and other menu items.</li><li>Ensure all food is cooked to the correct temperature, timing, and presentation standards to maintain high quality and consistency.&nbsp;</li><li>Season, portion and present dishes to maintain consistent quality, taste and appearance.</li><li>Monitor food quality during preparation and service</li><li>Plan menus and estimate food and ingredient requirements in consultation with management.</li><li>Supervise and coordinate the activities of kitchen staff and provide training to junior employees.</li><li>Assist with kitchen operations, including preparation for service, service periods and closing procedures.</li><li>Check the quality of prepared dishes before service and make adjustments where necessary.</li><li>Inventory management including monitoring stock levels, ordering supplies and taking deliveries.</li><li>Measuring, weighing and mixing ingredients</li><li>Chopping, slicing and seasoning food</li><li>Using various cooking techniques like baking, frying, grilling and boiling food</li><li>Adjusting and modifying recipes to accommodate special dietary requirements, including vegan, lactose-free, vegetarian, allergy-related and culturally specific dietary needs, while maintaining the quality, taste and presentation of dishes.</li><li>Managing food storage, preservation and stock levels</li><li>Regulate temperature of various kitchen equipment like ovens, grills, etc.</li><li>Ensure strict adherence to hygienic regulations.</li><li>Maintain cleanliness and organisation of kitchen areas, equipment and food preparation facilities.</li></ul> <h3>Qualification & experience</h3>The successful candidate will possess:<ul><li>Certificate iv in commercial cookery/relevant qualifications</li><li>Minimum one work experience in a similar position.</li><li>Flexibility with working hours and a positive approach to varying shifts and demands.&nbsp;</li><li>Excellent attention to detail in all aspects of food preparation and presentation.&nbsp;</li><li>Experience with Indian cuisine preferred.</li><li>Strong ability to work efficiently as part of a team in a fast-paced environment.</li></ul>

We are looking for a passionate and experienced full-time cook to join our team.

full time cook

Napoli House Pty Ltd trading as Napoli House is an Italian restaurant serving traditional Italian cuisine to the Canberra community. The restaurant brings the authentic flavours and culinary traditions of Italy to its customers, combining time-honoured recipes with fresh, high-quality ingredients. We are&nbsp;located at&nbsp;shop3, 33, Gartside Street, Erindale Dr, Wanniassa ACT 2903.We are seeking a permanent full-time experienced chef with minimum 38 hours per week with relevant qualifications and work experience to join our team at Wanniassa, ACT. <h3>Benefits</h3>The successful candidate will receive an annual salary in the range of $75,000 to $85,000, plus the minimum guaranteed superannuation, commensurate with skills and experience. <h3>Task & responsibilities</h3><ul><li>Supervise and monitor food preparation throughout all stages of cooking to maintain consistent quality standards.</li><li>Manage overall kitchen operations to ensure efficiency and compliance with health and safety regulations.</li><li>Plan and develop menus aligned with customer preferences, seasonal availability, and cost considerations.</li><li>Inspect raw ingredients to ensure freshness, quality, and suitability for use.</li><li>Maintain up-to-date culinary skills and knowledge to prepare dishes featured on the restaurant menu.</li><li>Estimate and procure food and commodity requirements for scheduled menus.</li><li>Organize and prioritize menus, recipes, and task sheets for smooth workflow.</li><li>Manage budgeting and cost control by accurately estimating labour and food expenses.</li><li>Provide effective leadership, guidance, and training to kitchen staff, including cooks, waitstaff, and kitchen hands.</li><li>Prepare raw ingredients, such as meats and vegetables, using a variety of cutting, marinating, and cook food using various cooking techniques.</li><li>Utilize kitchen utensils, appliances, and cookware efficiently to prepare high-quality meals.</li><li>Monitor and regulate cooking and storage equipment, including ovens, stoves, fridges, freezers, and grills, to maintain optimal food quality and safety.</li><li>Maintain strong product, service, and market knowledge to align with customer expectations and industry trends.</li><li>Take pride in food presentation, ensuring consistent quality, taste, and appearance of all dishes.</li><li>Collect and act upon feedback from patrons to continuously improve food quality and service standards.</li><li>Collaborate with management on improving operational efficiency, quality, productivity, and recruitment needs.</li><li>Provide training to staff and involve in selection of staff.</li><li>Guide kitchen staff in cooking procedures, recipe adherence, and preparation for special dietary requirements (e.g., vegetarian, vegan, cultural needs).</li><li>Manage storage, food preservation, and inventory rotation to minimize waste and control costs.</li><li>Serve and portion foods appropriately, adding garnishes and finishing touches to enhance presentation.</li><li>Prepare and season sauces, gravies, and other condiments according to recipes and quality standards.</li><li>Ensure compliance with safety, hygiene, and food handling regulations at all times.</li><li>Ensure cleanliness and sanitation of all workstations and kitchen areas while adhering to occupational health and safety standards.</li><li>Maintain clear and effective communication with waitstaff, management, and kitchen team members regarding kitchen operations and service needs.</li><li>Accurately estimate stock requirements and manage inventory ordering to ensure the kitchen is fully stocked and prepared for service.</li><li>Demonstrate and maintain a high standard of personal hygiene at all times.</li></ul> <h3>Qualification & experience</h3><ul><li>Minimum one year experience at chef skill level.</li><li>Minimum certificate iv in Commercial Cookery or hospitality /diploma preferred.&nbsp;</li><li>Strong team player with a collaborative approach.</li><li>Adaptable and able to remain calm and efficient in fast-paced kitchen environments.</li><li>Flexible with working hours.</li><li>Effective communication skills with proficiency in using modern technology.</li><li>Exceptional attention to detail, ensuring accuracy and quality of food.</li></ul>

Full time Chef

Lakeside Gurkhas is a premium fine-dine restaurant at Kingston Foreshore. Our restaurant has a wide range of delicacies from south-east Asian cuisines. We are currently seeking a skilled and passionate Chef with extensive knowledge and expertise in Indian and Nepali cuisine, including proficiency in preparing traditional subcontinent recipes and Tandoor cooking. As a vital member of our kitchen team, you will play a key role in delivering exceptional dining experiences to our patrons. At Lakeside we have multiple positions open for this job role of Chef.&nbsp; <h3>Benefits</h3><ul><li>Competitive salary - $75,000 - $85,000 + Super</li><li>Employee discounts</li><li>Opportunities for professional development and advancement</li></ul> <h3>Task & responsibilities</h3>&nbsp;<h3 style="margin-left:0px;">Responsibilities:</h3><ul><li>Prepare and cook a variety of authentic Indian dishes, showcasing expertise in the use of traditional spices, flavour's, and cooking methods.</li><li>Specialize in Tandoor cooking techniques to create delicious and aromatic Tandoor-cooked items.</li><li>Collaborate with the kitchen team to plan and execute menu items, ensuring the authenticity and quality of each dish.</li><li>Ensure strict adherence to food safety and hygiene standards.</li><li>Maintain a clean and organized kitchen workspace.</li><li>Assist in inventory management and ordering supplies as needed.</li><li>Gather customer feedback and make improvements to enhance dining experience.</li><li>Mentor, train, and assess kitchen staff to maintain high culinary standards and compliance with procedures.</li><li>Assist in the development and implementation of kitchen staff training programs.</li></ul> <h3>Qualification & experience</h3><h3 style="margin-left:0px;">Requirements:</h3><ul><li>Proven experience as a Chef &nbsp;with a focus on cuisine preparation from Sub-continent countries.&nbsp;</li><li>More than 1 year of relevant industry work experience in a similar work environment assisting head chefs and working closely with restaurant management in delivering quality food and amazing fine-dine experience.&nbsp;</li><li>In-depth knowledge and expertise in preparing a wide range of traditional Indian &amp; Nepalese recipes.&nbsp;</li><li>Specialization in Tandoor cooking techniques.</li><li>Ability to work in a fast-paced kitchen environment.</li><li>Strong attention to detail and a passion for delivering high-quality, authentic Indian dishes.</li><li>Availability to work full-time, including evenings and weekends.</li><li>Relevant qualifications attained within the commercial cookery and kitchen management through a recognized education provider in Australia or overseas.&nbsp;</li></ul>

We are currently seeking a skilled and passionate Chef with extensive knowledge and expertise in Indian and Nepali cuisine at our fine-dine restaurant

Chef

<h2>&nbsp;</h2><h3>Position Overview</h3>We're looking for a qualified Head Chef to take full charge of our kitchen, working closely with owners Rebecca and Glenn as part of our family-friendly team. You'll own the menu end to end — seasonal café and bistro-style dishes that match our relaxed bookish character — and hold quality standards across daily specials, breakfast, lunch and dinner service.Key ResponsibilitiesMenu development: Plan, cost and refresh our breakfast, lunch and dinner menus, including pasta, schnitzels, lamb shanks, soups and seasonal specialsKitchen management: Run daily kitchen operations, set prep systems and service standards, and lead the pass through busy periodsTeam leadership: Recruit, roster, supervise and train the kitchen crew, and keep a positive, collaborative cultureQuality control: Ensure food presentation, taste, portion size and timeliness exceed café standardsProcurement: Coordinate ordering, negotiate with suppliers, manage food costs and monitor stock and inventoryCompliance and safety: Uphold HACCP, food safety standards, allergen management, kitchen hygiene and equipment maintenanceBistro dinner service: Deliver our dinner nights and tasting evenings in the upstairs dining room alongside the front-of-house team<h3>About You</h3>Certificate III or IV in Commercial Cookery, or equivalent trade qualificationAt least 3 years' experience as a chef in café, bistro or restaurant kitchens, including time in a senior or supervisory roleCreative, flexible and passionate about seasonal, quality-driven foodProven leadership skills with a collaborative, personable styleStrong time management and the ability to adapt under pressureSound working knowledge of HACCP and food safety complianceAvailable to work weekends and evening service<h3>What We Offer</h3>Full-time position (minimum 38 hours/week) with competitive salary: $79,500–$85,000 per annum.A creative and supportive environment in a community-focused venue.Opportunities to shape seasonal menus, event‑style catering, and specialty bistro evenings.Training and leadership development, including coordination with The Manor’s hospitality events.Team perks including discounted meals, drinks, and access to café events.<h3>Equal Opportunity</h3>Pulp Book Café is an inclusive workplace. We encourage applications from First Nations people and candidates from diverse backgrounds.Join us at Pulp and help shape delightful culinary experiences while fostering community connections over good food, great coffee, and a good read. We can’t wait to meet you!

Pulp Book Café is a warm, vibrant licensed café and independent bookstore in Canberra's north. Open daily & weekend dinners with happy hours,

Head Chef

What you'll be doing<ul><li>Developing and costing the menu, including seasonal changes and new dishes, and setting prices with the owners</li><li>Preparing and cooking Filipino dishes, with a focus on charcoal-grilled and slow-cooked items</li><li>Writing recipes and setting portion sizes and plating standards, then holding the kitchen to them</li><li>Ordering stock, dealing with suppliers, and controlling food cost and wastage</li><li>Supervising kitchen staff, setting the daily prep list, and running the pass during service</li><li>Training junior cooks and kitchen hands in preparation methods, knife work and dish presentation</li><li>Rostering kitchen staff to service volumes and managing labour cost</li><li>Adapting dishes for customer dietary requirements</li><li>Keeping the kitchen compliant with ACT food safety and hygiene requirements, including temperature records and cleaning schedules</li><li>Monitoring food quality and customer feedback, and adjusting the menu where dishes aren't working</li></ul>What we're after<ul><li>A relevant trade qualification (AQF Certificate III or IV in Commercial Cookery) or an equivalent overseas qualification, or at least three years of full-time experience at chef level</li><li>Hands-on experience with Filipino or South East Asian cuisine, particularly charcoal and slow-cooking methods</li><li>Experience running a kitchen rather than working in one, including menu costing, ordering and rostering</li><li>A track record of supervising and training kitchen staff</li><li>Current food safety training, or willingness to obtain it before starting</li><li>Full working rights in Australia</li></ul>Hours and payFull-time, 38 hours per week. The cafe is open daily 8am to 3pm, so shifts start early for prep and finish after the kitchen closes and the clean-down is done. Weekend work is part of the role.Northside Garden Cafe is an equal opportunity employer. All applicants with Australian work rights are encouraged to apply.

We are looking for a Chef to take charge of the kitchen.

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