CHEFRole Overview – ChefAkiras Cafe &amp; Restaurant is seeking an experienced and reliable Chef to join our kitchen team. The successful candidate will be responsible for preparing and presenting a diverse range of breakfast, brunch and dinner dishes while maintaining high standards of food quality, consistency and hygiene.Key Responsibilities – Chef<ul style="list-style-type:disc;"><li style="text-align:justify;">Prepare, cook and present a variety of breakfast, brunch, lunch and dinner dishes in accordance with recipes and quality standards.</li><li style="text-align:justify;">Prepare, portion, marinate and season meat, seafood, vegetables and other ingredients.</li><li style="text-align:justify;">Prepare and cook dishes including steaks, seafood, prawns, lamb, pasta, curries, salads, burgers and other international dishes.</li><li style="text-align:justify;">Participate in menu planning, preparation of daily specials and development of new dishes suitable for the restaurant’s diverse menu.</li><li style="text-align:justify;">Coordinate daily food preparation and cooking activities to ensure efficient kitchen operations during service.</li><li style="text-align:justify;">Monitor food quality, freshness, portion control and presentation and maintain food safety and hygiene standards.</li><li style="text-align:justify;">Support stock ordering, stock rotation and minimising food wastage.</li><li style="text-align:justify;">Train and guide junior kitchen staff in food preparation, cooking techniques, food safety and kitchen procedures.</li></ul>Skills and Experience – Chef<ul><li>Certificate IV in Kitchen Management and/or Diploma of Hospitality Management (or equivalent qualification).</li><li>At least 1–2 years of experience in a commercial kitchen.</li><li>Experience preparing a diverse range of café, restaurant and international dishes.</li><li>Ability to work efficiently under pressure during busy service periods.</li><li>Good communication, teamwork and organisational skills.</li><li>Ability to support and guide junior kitchen staff.</li><li>Reliable and committed to maintaining high standards of food quality and presentation.</li></ul>COOKRole Overview – CookAkiras Cafe &amp; Restaurant is seeking a skilled and reliable Cook to assist with the preparation and cooking of menu items and support the daily operations of our busy café and restaurant kitchen.Key Responsibilities – Cook<ul><li>Prepare and cook a variety of breakfast, brunch, lunch and dinner menu items according to recipes and quality standards.</li><li>Prepare, portion and season meat, seafood, vegetables and other ingredients.</li><li>Cook breakfast and brunch dishes including eggs, omelettes, pancakes, French toast and other café items.</li><li>Prepare and cook seafood, prawns, lamb, pasta, curries, salads and other international dishes.</li><li>Assist with daily food preparation and cooking during service.</li><li>Follow recipes, portion sizes and food presentation requirements.</li><li>Monitor food quality and freshness and ensure food is prepared and stored safely.</li><li>Maintain food safety, hygiene and cleanliness standards.</li><li>Assist other kitchen staff during busy service periods.</li><li>Assist with receiving deliveries, stock rotation and minimising food wastage.</li><li>Maintain a clean, organised and safe kitchen environment.</li></ul>Skills and Experience – Cook<ul><li>Certificate IV in Kitchen Management or relevant qualification.</li><li>At least 1–2 years of experience in a commercial kitchen.</li><li>Experience working in a café, restaurant or similar hospitality environment.</li><li>Experience preparing breakfast, brunch and a variety of international dishes.</li><li>Good teamwork and communication skills.</li><li>Reliable and committed to maintaining food quality and hygiene standards.</li></ul>What We Offer<ul><li>Full-time employment.</li><li>Competitive salary plus superannuation.</li><li>Exposure to a diverse range of global cuisines.</li><li>Supportive and professional working environment.</li><li>Opportunity to develop and enhance culinary skills.</li><li>Exposure to breakfast, brunch, lunch, dinner and catering operations.</li></ul>

Hospitality & Tourism

Annual

Do you have full working rights in Australia?

What is your current residency or visa status?

Join our vibrant South Perth kitchen team and showcase your skills across a diverse range of global cuisine, breakfast, brunch and restaurant dishes.

Chef and Cook

Full time

Chef – Full-Time PermanentPosition DetailsJob Type: Full-time, permanentSalary Package: $80,000 – $100,000 per annumLocation: South Perth, WAWork Arrangement: In personWe are seeking a full-time Chef to join our kitchen team and help deliver consistently high-quality food across our daily breakfast and lunch service.Key Responsibilities<ul><li>Plan and organize food preparation for daily service.</li><li>Prepare, cook and present dishes in accordance with menu and presentation standards.</li><li>Monitor the quality of dishes throughout preparation and presentation.</li><li>Contribute to menu planning, daily specials and function menus.</li><li>Assist with estimating food requirements, ordering supplies and controlling food waste.</li><li>Coordinate with kitchen and front-of-house staff regarding service requirements and dietary needs.</li><li>Follow established cooking procedures and provide assistance to other kitchen staff where required.</li><li>Maintain food safety, hygiene and workplace safety standards.</li></ul><h3>Qualification &amp; experience</h3><ul><li>Certificate IV in Commercial Cookery or equivalent qualification.</li><li>At least one year of relevant experience as a Chef.</li><li>Strong knowledge of food preparation, cooking techniques, kitchen operations and food safety requirements.</li><li>Good organizational, communication and teamwork skills.</li><li>Ability to work flexibly across a seven-day roster, including weekends and public holidays.</li></ul>How to ApplyTo apply, please submit your resume online or email your application to Deveer.halo@gmail.com.

Join a friendly and supportive kitchen team where teamwork is valued. We have a great group of people who work together and support each other.

Chef

Bites Bistro &amp; Grill is seeking a capable and experienced Restaurant Manager to manage and coordinate the day-to-day operations of our Pakistani restaurant. The successful applicant will be responsible for overseeing restaurant operations, supervising hospitality staff, maintaining service quality, managing stock and purchasing, monitoring financial performance, and ensuring compliance with food safety and workplace requirements.The role requires strong leadership, organisational and problem-solving skills, sound operational judgement, and the ability to maintain efficient restaurant operations while delivering a high standard of customer service.<h2>Key Roles and Responsibilities</h2><ol><li>Manage daily restaurant operations, including opening and closing procedures, workflow, service standards and operational efficiency.</li><li>Supervise, coordinate and allocate duties to kitchen, front-of-house and other hospitality employees, monitor staff performance and maintain appropriate staffing levels.</li><li>Oversee customer service operations, respond to customer feedback and complaints, and maintain high standards of food, beverage and hospitality service.</li><li>Prepare staff rosters, coordinate shifts, and assist with staff induction, training and ongoing development.</li><li>Monitor food and beverage stock levels, order supplies, check deliveries, control wastage and maintain appropriate inventory levels.</li><li>Coordinate with the chef and kitchen staff to oversee food preparation and service, ensuring food quality, consistency and timely delivery.</li><li>Plan menus in consultation with the chef, taking into account food quality, customer preferences, seasonal availability and operational requirements.</li><li>Maintain food safety, hygiene and workplace health and safety standards and ensure relevant operational procedures are followed.</li><li>Monitor sales, expenses, daily takings, cash handling and operating costs to support effective financial administration.</li><li>Coordinate with suppliers and service providers to ensure the timely availability of food, beverages and other operational supplies.</li><li>Implement and maintain operational procedures to improve productivity, workflow, customer satisfaction and business profitability.</li><li>Identify operational issues and implement practical solutions to improve staff performance, service delivery and overall business efficiency.</li></ol><h2>Skills and Experience</h2>The successful applicant should demonstrate:<ul><li>Experience in restaurant or hospitality management.</li><li>Experience supervising and coordinating hospitality employees.</li><li>Strong leadership, communication and organisational skills.</li><li>Excellent customer service and complaint-resolution abilities.</li><li>Knowledge of food safety, hygiene and workplace health and safety requirements.</li><li>Experience with stock control, purchasing and supplier coordination.</li><li>Understanding of restaurant financial administration and operating costs.</li><li>Strong problem-solving skills and the ability to make day-to-day operational decisions.</li><li>Ability to manage a busy restaurant environment and work flexible shifts, including weekends where required.</li></ul>Experience with Pakistani or South Asian cuisine, including familiarity with traditional menu items, preparation methods and customer preferences, will be highly regarded.<h2>Required Qualification</h2>A relevant qualification in hospitality, restaurant management, business management or a related field is required.<h2>Application Details</h2>Applicants should submit a current resume and cover letter outlining their relevant qualifications, restaurant management experience and hospitality background. <h3>Benefits</h3> <h3>Task & responsibilities</h3><h2>Key roles and responsibilities</h2>Restaurant operations: Manage daily restaurant operations, including opening and closing procedures, workflow, service standards and operational efficiency.Staff management: Supervise, coordinate and allocate duties to kitchen, front-of-house and other hospitality staff, monitor performance and maintain appropriate staffing levels.Customer service: Oversee customer service, respond to enquiries, feedback and complaints, and maintain high standards of food, beverage and hospitality service.Staff rostering and development: Prepare staff rosters, coordinate shifts, and assist with staff induction, training and development.Stock and inventory management: Monitor food and beverage stock levels, order supplies, check deliveries, control wastage and maintain appropriate inventory.Food preparation and service: Coordinate with kitchen staff to maintain food quality, consistency, presentation and timely service.Food safety and compliance: Maintain food safety, hygiene, workplace health and safety standards, and implement relevant operational procedures.Financial administration: Monitor sales, expenses, daily takings, cash handling and operational costs to support effective financial management.Supplier coordination: Liaise with suppliers and service providers to ensure the availability of required food, beverages and operational supplies.Menu planning: Plan menus in consultation with the chef, taking into account food quality, customer preferences, seasonal availability and operational requirements.Business performance: Implement procedures to improve productivity, customer satisfaction, workflow and profitability.Problem-solving: Identify operational issues and implement practical solutions to improve staff performance, service delivery and overall business efficiency. <h3>Qualification & experience</h3>&nbsp;<ul><li>Demonstrated experience in restaurant or hospitality management.</li><li>Experience supervising and coordinating hospitality employees.</li><li>Strong leadership and communication skills.</li><li>Excellent customer service skills.</li><li>Knowledge of food safety and hygiene requirements.</li><li>Understanding of workplace health and safety requirements.</li><li>Strong organisational and problem-solving skills.</li><li>Ability to manage a busy hospitality operation.</li><li>Ability to work independently and make day-to-day operational decisions.</li><li>Flexibility to work weekends and other rostered shifts where required.</li><li>Experience with Pakistani / South Asian cuisine and familiarity with traditional Pakistani menu items, preparation methods and customer preferences will be highly regarded. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;A relevant qualification in hospitality, restaurant management, business management or a related field is required.</li></ul>

Bites Bistro & Grill is seeking a Restaurant Manager to oversee staff, restaurant operations, customer service, compliance and overall performance.

Restaurant Manager

G13 The Veg Express is seeking an experienced and passionate Chef to join its kitchen team. The successful candidate will be responsible for planning menus, preparing and cooking a variety of vegetarian Indian dishes, maintaining food quality and presentation standards, and coordinating daily kitchen operations.The role involves developing recipes, estimating ingredient requirements, monitoring food costs, managing stock levels, ordering supplies and ensuring that all meals are prepared in accordance with established recipes, food safety standards and customer expectations. The Chef will also coordinate food preparation activities, guide kitchen staff where required, and maintain a clean, organised and hygienic working environment. <h3>Benefits</h3><ul><li>Full-time employment opportunity.</li><li>Competitive salary based on skills and experience.</li><li>Opportunity to work with a team specialising in vegetarian Indian cuisine.</li><li>Professional and collaborative kitchen environment.</li><li>Opportunity to contribute to menu development and food presentation.</li><li>Exposure to a variety of Indian cooking techniques, spices and ingredients.</li><li>Opportunities for ongoing professional development within the hospitality industry.</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan, organise and oversee the preparation and cooking of vegetarian Indian dishes and other menu items.</li><li>Assist with planning menus and developing new dishes in line with customer preferences and business requirements.</li><li>Estimate food requirements, ingredient quantities and preparation needs for daily service.</li><li>Calculate food costs and assist with maintaining appropriate portion sizes and minimising wastage.</li><li>Order food supplies and monitor stock levels to ensure ingredients are available for scheduled operations.</li><li>Inspect ingredients and food products to ensure freshness, quality and suitability for use.</li><li>Prepare and cook curries, gravies, rice, lentils, vegetable dishes, snacks and other menu items.</li><li>Develop and maintain recipes, cooking methods and preparation standards to ensure consistency in flavour and quality.</li><li>Monitor food quality, taste, texture, portion sizes and presentation throughout preparation and service.</li><li>Coordinate food preparation activities and kitchen workflow to ensure orders are completed efficiently.</li><li>Supervise and guide cooks and kitchen assistants in food preparation, cooking techniques and presentation, where required.</li><li>Demonstrate appropriate cooking methods and provide guidance on the correct use of kitchen equipment.</li><li>Ensure food is stored, handled and prepared in accordance with food safety and hygiene requirements.</li><li>Explain and reinforce kitchen hygiene procedures and safe food-handling practices.</li><li>Monitor cooking temperatures, storage conditions and cleaning procedures to minimise contamination risks.</li><li>Maintain cleanliness and organisation of kitchen areas, equipment and utensils.</li><li>Liaise with management and other kitchen staff regarding menu requirements, ingredient availability and food preparation issues.</li><li>Assist with evaluating customer feedback and improving recipes, food quality and presentation.</li><li>Maintain records relating to food stock, ordering and kitchen operations as required.</li><li>Follow workplace health and safety procedures and ensure kitchen equipment is used safely.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in commercial cookery and Diploma in Hospitality management or any relevant qualification.</li><li>Minimum 1 years of relevant full-time experience in a professional kitchen, restaurant or similar food-service establishment.</li><li>Experience in Indian cuisine and vegetarian food preparation is highly desirable.</li><li>Demonstrated ability to plan food preparation and coordinate kitchen activities.</li><li>Knowledge of menu planning, recipe development, ingredient selection and food costing.</li><li>Experience monitoring food quality, portion sizes and presentation.</li><li>Understanding of food purchasing, stock control and inventory management.</li><li>Knowledge of food safety, hygiene and safe food storage practices.</li><li>Ability to guide kitchen staff and maintain consistent cooking standards.</li><li>Strong organisational, communication and problem-solving skills.</li><li>Ability to manage competing priorities during busy service periods.</li><li>A commitment to maintaining high standards of food quality, customer satisfaction and workplace safety.</li><li>Ability and willingness to work a minimum of 38 ordinary hours per week, with reasonable additional hours as required by operational needs.</li></ul>

Join G13 The Veg Express as a Chef and prepare delicious vegetarian Indian dishes in a dynamic kitchen focused on quality, flavour and freshness.

Task &amp; responsibilities&nbsp;Planning menus in consultation with management&nbsp;Estimating food and labour costs and ordering food supplies&nbsp;Monitoring quality of dishes at all stages of preparation and presentation&nbsp;Discussing food preparation issues with Managers and kitchen staff&nbsp;Demonstrating techniques and advising on cooking procedures&nbsp;Preparing and cooking a variety of dishes to a high standard&nbsp;Enforcing hygiene and food safety regulations&nbsp;Training and supervising kitchen staff where required&nbsp;Ensuring compliance with workplace health and safety requirements&nbsp;Qualification &amp; experience&nbsp;Minimum 1 year relevant experience as a Chef&nbsp;Relevant trade qualification (Cert III/IV in Commercial Cookery or equivalent preferred)&nbsp;Ability to work efficiently in a fast-paced environment&nbsp;Strong knowledge of food safety and hygiene standards&nbsp;Excellent teamwork and communication skills

Kalamunda Tap house seeks a skilled Chef to lead kitchen operations, create quality dishes, maintain food safety and deliver exceptional dining.

G13 The Veg Express is seeking a motivated and experienced Cook to join its kitchen team. The successful candidate will be responsible for preparing, seasoning and cooking vegetarian Indian dishes in accordance with established recipes, food quality standards and customer requirements.The role involves preparing ingredients, cooking curries and other menu items, monitoring cooking temperatures, maintaining consistent portion sizes and presentation, and ensuring food is prepared and stored safely. The Cook will also assist with kitchen stock management, maintaining cleanliness and hygiene, and supporting the smooth operation of daily food preparation and service.The ideal candidate will have practical cooking experience, knowledge of Indian cuisine and a strong commitment to food safety, consistency and teamwork. <h3>Benefits</h3><ul><li>Full-time employment opportunity.</li><li>Competitive salary based on skills and experience.</li><li>Opportunity to work with a team specialising in vegetarian Indian cuisine.</li><li>A professional and collaborative kitchen environment.</li><li>Opportunities to develop culinary skills and knowledge of Indian cooking techniques.</li><li>Exposure to a variety of vegetarian dishes, spices and preparation methods.</li><li>Opportunity for ongoing professional development within the hospitality industry.</li></ul> <h3>Task & responsibilities</h3><ul><li>Examine food ingredients to ensure freshness, quality and suitability for preparation.</li><li>Prepare vegetables, herbs, spices, sauces and other ingredients required for daily cooking.</li><li>Prepare, season and cook vegetarian Indian dishes according to established recipes and preparation methods.</li><li>Cook curries, gravies, rice, lentils, vegetable dishes, snacks and other menu items as required.</li><li>Regulate the temperature of ovens, grills, stoves and other kitchen equipment to achieve consistent cooking results.</li><li>Monitor cooking times, temperatures and ingredient proportions to maintain food quality and flavour.</li><li>Portion prepared food appropriately and ensure meals are presented consistently.</li><li>Prepare sauces, chutneys, garnishes and accompaniments to complement menu items.</li><li>Modify food preparation where required to meet customers' dietary requirements and communicate ingredient or allergen information accurately.</li><li>Store raw materials, prepared ingredients and cooked food in appropriate temperature-controlled facilities.</li><li>Monitor ingredient stocks and inform management when supplies need replenishment.</li><li>Assist with estimating food requirements and minimising waste through appropriate preparation and storage practices.</li><li>Maintain cleanliness and hygiene across food preparation areas, cooking equipment and utensils.</li><li>Follow food safety procedures, including appropriate food handling, temperature control and prevention of cross-contamination.</li><li>Check the quality and presentation of prepared dishes before service.</li><li>Coordinate with other kitchen staff to ensure orders are prepared accurately and within service timeframes.</li><li>Assist with receiving and checking food deliveries and storing ingredients appropriately.</li><li>Follow workplace health and safety procedures and use kitchen equipment safely.</li><li>Assist in training or guiding junior kitchen staff in food preparation and safe working practices, where required.</li></ul> <h3>Qualification & experience</h3><ul><li>AQF Certificate III in Commercial Cookery, including the required on-the-job training, or AQF Certificate IV in a relevant culinary field, or an equivalent qualification.</li><li>Minimum 1 years of relevant full-time experience</li><li>Practical experience preparing and cooking Indian or other vegetarian cuisine is highly desirable.</li><li>Knowledge of cooking methods, ingredient preparation, seasoning and recipe consistency.</li><li>Understanding of food hygiene, safe food handling and temperature-control requirements.</li><li>Ability to operate commercial kitchen equipment safely.</li><li>Ability to maintain consistent food quality, portion sizes and presentation.</li><li>Knowledge of ingredient storage, stock rotation and waste reduction.</li><li>Ability to work effectively under pressure during busy service periods.</li><li>Good communication, teamwork and time-management skills.</li><li>Willingness to follow established recipes, kitchen procedures and food safety requirements.</li><li>Ability and willingness to work a minimum of 38 ordinary hours per week, with reasonable additional hours as required by operational needs.</li></ul>

Join G13 The Veg Express as a Cook and prepare delicious vegetarian Indian dishes in a dynamic kitchen focused on quality, flavour and freshness.

Cook

The Krishan Radhe Pty Ltd T/As Our Ruby Girl is seeking an experienced Cook to join its kitchen team in Como, WA.The Cook will be responsible for preparing, seasoning and cooking a range of food items in accordance with established recipes, preparation methods and quality standards. The role will involve preparing ingredients, operating cooking equipment, monitoring cooking temperatures, portioning and presenting food, and maintaining appropriate food safety and hygiene standards.The successful applicant will work as part of the kitchen team to ensure food is prepared consistently, efficiently and in a timely manner during service periods. <h3>Benefits</h3><ul><li>Full-time employment with a minimum of 38 hours per week.</li><li>Competitive salary of $77,000 – $85,000 per annum.</li><li>Opportunity to work in an established café environment.</li><li>Supportive and collaborative kitchen team.</li><li>Opportunity to further develop professional cooking skills.</li><li>Exposure to a variety of food preparation and cooking activities.</li><li>Opportunity to contribute to consistent food quality and presentation.</li></ul> <h3>Task & responsibilities</h3><ul><li>Examine and select food ingredients to ensure freshness and quality before preparation.</li><li>Prepare ingredients including vegetables, meat, eggs, sauces, garnishes and other food items.</li><li>Wash, peel, cut, chop, slice, mix and otherwise prepare ingredients for cooking.</li><li>Prepare and cook food using ovens, grills, hotplates and other commercial cooking equipment.</li><li>Regulate cooking temperatures and cooking times to ensure food is properly prepared.</li><li>Season food during cooking in accordance with recipes and established preparation methods.</li><li>Prepare food items in accordance with the café's recipes and required portion sizes.</li><li>Portion cooked food and arrange it on plates or serving containers.</li><li>Add appropriate sauces, gravies, dressings and garnishes to prepared dishes.</li><li>Monitor the quality, appearance and consistency of food during preparation and service.</li><li>Prepare food to accommodate special dietary requirements where required.</li><li>Store prepared food and ingredients in appropriate temperature-controlled facilities.</li><li>Check food storage areas and ensure food is stored safely and appropriately.</li><li>Monitor the freshness and quality of ingredients during food preparation.</li><li>Assist with maintaining adequate food supplies and advise management when ingredients need replenishing.</li><li>Minimise food wastage through appropriate preparation, storage and portion control.</li><li>Maintain clean and hygienic food preparation, cooking and storage areas.</li><li>Clean and maintain cooking equipment, utensils and work areas after use.</li><li>Follow food safety, hygiene and workplace health and safety procedures.</li><li>Work cooperatively with other kitchen staff to ensure food is prepared and served within required timeframes.</li><li>Assist with preparing ingredients and food items for busy breakfast and lunch service periods.</li><li>Assist with the preparation of menu items and estimate ingredient quantities as required.</li><li>Provide assistance and guidance to less experienced kitchen staff where required.</li></ul> <h3>Qualification & experience</h3><ul><li>AQF Certificate III in Commercial Cookery, Commercial Cookery Operations or a related field, including appropriate on-the-job training, or AQF Certificate IV in a relevant field.</li><li>Minimum 1–2 years of full-time relevant experience as a Cook in a café, restaurant or similar hospitality establishment.</li><li>Demonstrated experience in food preparation and cooking in a commercial kitchen.</li><li>Sound knowledge of food preparation, seasoning, cooking and portioning techniques.</li><li>Experience operating commercial ovens, grills, hotplates and other kitchen equipment.</li><li>Understanding of food safety, hygiene and safe food storage requirements.</li><li>Ability to follow recipes, preparation instructions and portion requirements.</li><li>Ability to maintain consistent food quality and presentation.</li><li>Ability to work efficiently during busy service periods.</li><li>Good organisational and time-management skills.</li><li>Ability to work effectively as part of a kitchen team.</li></ul>

Join Our Ruby Girl and bring your passion for quality food to our kitchen!

<h2>CHEF – Pinn's Palace&nbsp;</h2>&nbsp;<h3>Salary &amp; Employment</h3>Employment Type: Full-timeLocation: Pinn’s Palace, Cannington WASalary: $80000 + superannuationHours: 38hours per weekThe position will suit an experienced Chef with strong knowledge of Malaysian Chinese and Asian cuisine who can work effectively in a fast-paced commercial kitchen environment.<h3>Tasks &amp; Responsibilities</h3><ul><li>Plan and organise the preparation and cooking of Malaysian Chinese and Asian dishes in accordance with Pinn’s Palace recipes and menu requirements.</li><li>Prepare and cook a variety of dishes, including meat, seafood, poultry, vegetables, noodles, rice and other Malaysian Chinese and Asian dishes.</li><li>Prepare and cook dim sum and other menu items according to established recipes, cooking methods and presentation standards.</li><li>Check the quality and freshness of ingredients before preparation and cooking.</li><li>Assist with menu planning, estimating food requirements and organising food supplies to support daily kitchen operations.</li><li>Monitor the quality of dishes throughout preparation, cooking and presentation to ensure consistency in taste, quality and appearance.</li><li>Demonstrate appropriate cooking techniques and provide guidance to kitchen staff on food preparation and cooking procedures.</li><li>Monitor cooking processes and ensure food is prepared using appropriate cooking methods and equipment.</li><li>Ensure dishes are portioned, prepared and presented consistently in accordance with Pinn’s Palace standards.</li><li>Monitor ingredient use and stock levels and assist with ordering food supplies when required.</li><li>Maintain appropriate food storage practices to preserve the quality and freshness of ingredients and prepared food.</li><li>Explain and enforce food safety, hygiene and workplace health and safety requirements within the kitchen.</li><li>Train and mentor kitchen staff where required and assist in maintaining consistent cooking and preparation standards.</li><li>Communicate with management and other kitchen staff regarding food preparation, kitchen operations and service requirements.</li><li>Assist with coordinating kitchen activities to ensure food preparation and service are completed efficiently.</li><li>Maintain clean, organised and hygienic food preparation, cooking and storage areas.</li><li>Carry out any other reasonable duties related to the position as required.</li></ul><h3>&nbsp;</h3><h3>Qualifications &amp; Experience</h3>The successful applicant must have:<ul><li>More than 4 years of relevant experience working as a Chef in a commercial kitchen.</li><li>Certificate III in Commercial Cookery or equivalent.</li><li>Certificate IV in Kitchen Management OR Diploma of Hospitality Management.</li><li>Demonstrated experience preparing and cooking Malaysian Chinese, Chinese or Asian cuisine.</li><li>Strong knowledge of Asian ingredients, flavours, cooking techniques and food preparation methods.</li><li>Demonstrated ability to maintain consistent food quality, taste and presentation.</li><li>Knowledge of food safety, hygiene and safe food handling practices.</li><li>Ability to organise kitchen preparation and work efficiently in a busy restaurant environment.</li><li>Ability to work effectively with and provide guidance to other kitchen staff.</li><li>Strong organisational and multitasking skills.</li><li>Flexibility to work mornings, evenings, weekends and public holidays as required by the restaurant.</li></ul><h3>&nbsp;</h3>

Pinn’s Palace is seeking a dedicated and experienced Chef to join our kitchen team.

Key Duties and Responsibilities&nbsp;<ul style="list-style-type:disc;"><li>Check and assess ingredients upon receipt and prior to use to ensure quality and freshness standards are met.</li></ul><ul><li>Set, monitor and adjust cooking equipment such as ovens, grills and stovetops to maintain correct cooking temperatures.</li><li>Carry out food preparation and cooking tasks in line with kitchen recipes and service requirements.</li><li>Apply appropriate seasoning methods during cooking to achieve consistent flavour and presentation.</li><li>Measure portions accurately, plate meals neatly, and finish dishes with sauces, gravies and garnishes as required.</li><li>Store prepared and raw food items in designated temperature-controlled areas in accordance with food safety procedures.</li><li>Prepare meals that accommodate special dietary needs, allergies or cultural requirements when requested.</li><li>Assist with menu preparation activities and calculate ingredient quantities needed for service periods when required.</li><li>Provide guidance and practical instruction to junior kitchen staff and apprentices as part of on-the-job training.</li></ul>Skills and Qualifications<ul><li>AQF Certificate III or AQF Certificate IV</li><li>A minimum of 1-3 years of relevant full-time experience.</li></ul>

Hunter Street Hospitality is part of Urban Purveyor Group Pty Ltd.&nbsp;&nbsp;Join a team dedication to excellence, premium produce, and sophisticated cuisine.&nbsp;Rockpool Bar &amp; Grill delivers an exceptional steakhouse experience across Sydney, Melbourne, and Perth. With a commitment to sourcing the finest Australian produce, in-house dry-aged beef, and signature wood-fire grilling, Rockpool sets the standard for culinary excellence. Under the direction of Executive Chef Santiago Aristizabal, Rockpool has been recognised among the world’s best steakhouses, with Rockpool Sydney ranked 8th globally in both 2023 and 2024.&nbsp;Hunter St. Hospitality is a leading Australian hospitality group, operating a diverse portfolio of over 40 venues across Sydney, Melbourne, Perth and other key markets.&nbsp;Its brands include internationally recognised Rockpool Bar &amp; Grill and The Cut Bar &amp; Grill, critically acclaimed Spice Temple and Saké Restaurant &amp; Bar, as well as Ananas, Sahtein, 24 York, 7 Alfred, Fratelli Fresh, El Camino Cantina, The Bavarian, Munich Brauhaus, Winghaus, SLICE, and Catch Fish and Chips. <h3>Benefits</h3><ul><li>Elite Career Growth:&nbsp;A unique opportunity to further your career with one of Australia's most respected hospitality groups, with potential to influence the growth of our premium venues.</li><li>Training &amp; Development:&nbsp;Tailored mentorship and access to world-class professional development programs, designed to nurture the highest level of culinary and hospitality expertise.</li><li>Exclusive Perks:&nbsp;Competitive salary, food and beverage discounts and private health insurance discounts.</li><li>Supportive Leadership:&nbsp;Join a dynamic team of hospitality professionals with a focus on innovation, creativity, and excellence.</li><li>Career Pathways:&nbsp;Opportunities for career progression across our prestigious portfolio of restaurants located in Australia</li></ul> <h3>Task & responsibilities</h3><ul><li>Assist the Head Chef with daily kitchen operations and service execution</li><li>Supervise and train kitchen staff to ensure consistency and quality standards</li><li>Prepare, cook, and plate dishes according to established recipes and presentation guidelines</li><li>Monitor food quality, portion control, and freshness throughout service</li><li>Ensure compliance with food safety, sanitation, and health regulations</li><li>Manage inventory, ordering, and proper storage of ingredients</li><li>Step in as acting chef in the Head Chef’s absence</li><li>Help develop menus, specials, and seasonal offerings</li></ul> <h3>Qualification & experience</h3><ul><li>Previous Experience:&nbsp;Proven experience as a Sous Chef in a premium restaurant.</li><li>Food Cleanliness: Strong focus on maintaining cleanliness and hygiene standards in the kitchen.</li><li>Leadership and Team Player Skills:&nbsp;Demonstrates a passion for mentoring and developing talented culinary professionals into future leaders, while maintaining a positive attitude and performing effectively under pressure in a high-volume environment.</li><li>Effective Communication: Skills in fostering honesty and transparency, with the ability to provide timely updates.</li><li>Health &amp; Safety Commitment: Knowledge of Food Safety standards and WHS regulations.</li></ul>

Join a team dedication to excellence, premium produce, and sophisticated cuisine.

Sous Chef - Rockpool Bar & Grill Perth

Bar & Beverage Staff

Chefs/Cooks

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Other

Waiting Staff

Looking to solve your labour shortage? Promote your job opportunities to both domestic and international talent with WorkinHospo's jobs portal and fast track your recruitment efforts today!

WorkinHospo offers streamlined hiring, industry-first compliance tools, and features such as video to attract more talent to your job ads. Save time, reduce costs, improve effectiveness and drive value across the full recruitment marketing value chain.

For job-seekers, WorkinHospo is the first stop to finding a new job in the hospitality industry. Local talent gain benefits like using video to better pitch their skills in a competitive market. International talent visiting Australia or already here can easily find Australian employers ready to hire them.

For employers, WorkinHospo is backed by advanced recruitment technology to improve recruitment marketing and compliance. It's also supported by a growing number of partnerships, giving WorkinHospo greater reach via other job boards across the Workinitiatives network with no extra effort.

Australia's number one destination for hospitality jobs!

Improve your recruitment marketing, streamline your compliance and solve your labour shortage with WorkinHospo. Connect with thousands of candidates in both Australia and overseas. Register and start posting today!


                                                
                                                Whether you're just starting out or looking for new opportunities, WorkinHospo has a variety of roles in the vibrant world of hospitality! Simply upload your resume and our technology will find job matches made just for you across our ecosystem of job boards.
                                                
                                                

WorkinHospo powered by Workinitiatives technology and a part of the Workinitiatives network

Jobs in Bedfordale Perth Wa

391 available jobs

Individuals

Employers

Service providers

Workinitiatives

Sign up for our newsletter ‘The Initiative’