&nbsp;PLB core values and company ethosThe Sous Chef is responsible for adhering to the PLB core values and company ethos of ‘Every customer leaves happy every time’ <h3>Benefits</h3><ul><li>Fulltime salaried position with leave entitlements</li><li>Opportunity to work within an established and experience team</li></ul> <h3>Task & responsibilities</h3>Food production and quality&nbsp;The Sous Chef is responsible for:<ul style="list-style-type:disc;"><li>maintaining and controlling staff performance standards, food production and presentation standards, service procedures and service times as defined by the Head Chef;</li><li>assisting the Head Chef to document, cost and standardise all menu items;</li><li>involving the whole kitchen team in developing food ideas.</li></ul>Quality and serviceThe Sous Chef is responsible for ensuring the dedication of all food service staff to the concept of quality and bright, helpful service by:<ul style="list-style-type:disc;"><li style="text-align:justify;">evolving, with the assistance of the Head Chef, minimum acceptable, food presentation standards, service procedures and service times.</li></ul>Supervision and team buildingThe Sous Chef is responsible for:<ul style="list-style-type:disc;"><li>supervising and controlling shifts in the kitchen;</li><li>assisting the Head Chef with the recruitment and selection of kitchen staff;&nbsp;</li><li>assisting the Head Chef with the induction and training of kitchen staff;</li><li>motivating and challenging kitchen staff;</li><li>counselling subordinate staff with performance problems.</li></ul>Productivity and moraleThe Sous Chef is responsible for:<ul style="list-style-type:disc;"><li>ensuring the maintenance of both high productivity and positive staff morale;</li><li>seeking from the Head Chef, exactly what is expected of them (job description), how to do it (training) and how they will be judged (performance appraisals);</li><li>ensuring that all kitchen staff know exactly what is expected of them (job description), how to do it (training) and how they will be judged (performance appraisals).</li><li>ensuring that all kitchen staffs’ work performance is reviewed monthly with emphasis on positive achievements and the setting of work performance goals with each member;</li><li>ensuring that staff feel free to communicate their feelings, complaints and ideas and that those matters are actioned;</li><li>ensuring that staff turnover is kept to a minimum as directed by the Head Chef;</li><li>working as part of a team to ensure that all tasks are completed in order of priority and within an allotted time frame;</li><li>responding to and treating colleagues with professional respect and courtesy;</li><li>ensuring all subordinate staff who resign are exit interviewed.</li></ul>Purchasing and stock controlThe Sous Chef is responsible for:<ul style="list-style-type:disc;"><li>assisting the Head Chef to source suppliers;</li><li>ensuring the ordering system is adhered to;</li><li>ensuring correct storage procedures and stock rotation criteria are adhered to;&nbsp;</li><li>ensuring that all deliveries are monitored for quality, quantity/weight, temperature and freshness; and rejecting any item(s) that are not up to the agreed standard;</li><li>conducting timely and accurate stock takes;</li><li>ensuring that stock transfers between the different areas within the business are recorded and managed as per company policy.</li></ul>Financial management and controlThe Sous Chef is responsible for:<ul style="list-style-type:disc;"><li>ensuring the timely production of accurate costed rosters in the kitchen as directed by the Head Chef;</li><li>ensuring the proper time keeping, and rostering of all kitchen staff as directed by the Head Chef;</li><li>assisting the Head Chef in controlling the wage percentage;</li><li>assisting the Head Chef in controlling food costs;</li><li>assisting the Head Chef in controlling theft, wastage and damage in the kitchen;</li><li>adhering to the kitchen equipment maintenance schedule as directed by the Head Chef.</li></ul>Hygiene, sanitation and food safetyThe Sous Chef is responsible for assisting the Head Chef by:<ul style="list-style-type:disc;"><li>evolving systems for stock control, stock rotation and food storage that will be viewed by the local health officer as being of excellent standard;</li><li>installing stock rotation and shelf life criteria that will ensure maximum quality and minimum spoilage;</li><li>ensuring the kitchen is always in a state for public presentation;</li><li>ensuring proper cleaning and maintenance schedules and procedures are always implemented and adhered to;</li><li>ensuring all kitchen staff are trained in and adhere to the highest food handling regulations and standards;</li><li>implementing the appropriate Food Safety Plan and ensuring it is adhered to closely;</li><li>ensuring all kitchen staff are trained in the regulations and procedures of the Food Safety Plan.</li></ul>Marketing &amp; SalesThe Sous Chef is partially responsible for the marketing of the food services by:<ul style="list-style-type:disc;"><li style="text-align:justify;">ensuring that food is displayed in a creative manner and that full use of impulse sales opportunities are made;</li><li>ensuring that the menu is presented in a creative and professional manner.</li></ul>OtherThe Sous Chef is responsible for:<ul style="list-style-type:disc;"><li>any other duties as may reasonably be requested or required;</li><li>other duties that may be required as the position evolves.</li></ul> <h3>Qualification & experience</h3>Applicants for this position should:Have relevant formal qualifications in commercial cookery or a related fieldHave at least 1 year of relevant full-time experience as a Chef, in addition to formal qualificationsIn some cases, 3–5 years of full-time employment experience may be considered in place of formal qualificationsBe able to work efficiently in a fast-paced hospitality environmentDemonstrate strong teamwork, time management, and organisational skills

Hospitality & Tourism

Annual

Seeking Chef for busy multi-venue organisation

Chef

Full time

Namaste Byron Pty Ltd T/A Namaste Byron is a proudly Australian-owned hospitality business committed to delivering exceptional culinary experiences. Based in 84 Jonson St, Byron Bay NSW 2481 we specialise in offering high-quality, authentic cuisine in a vibrant and customer-focused environment. As part of our growth, we are currently seeking a passionate and experienced Chef to join our dynamic kitchen team.Key Duties and Responsibilities may Include but not limited to:<ul><li>Planning menus, estimating food and labour costs, and ordering food supplies</li><li>Monitoring quality of dishes at all stages of preparation and presentation</li><li>Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff</li><li>Demonstrating techniques and advising on cooking procedures</li><li>Preparing and cooking food</li><li>Explaining and enforcing hygiene regulations</li><li>Select and train staff</li><li>Freeze and preserve foods</li></ul>Skills/Experience:<ul style="list-style-type:disc;"><li>1–2 years of experience working as a Chef in a commercial kitchen or hospitality setting.</li><li>Strong knowledge of food safety, kitchen hygiene, and handling procedures.</li><li>Ability to work effectively under pressure in a dynamic environment.</li><li>Excellent teamwork, time management, and organisational skills.</li></ul>Why Namaste Byron?<ul style="list-style-type:disc;"><li>Be part of a hospitality business with a reputation for culinary excellence.</li><li>Enjoy a supportive and inclusive team culture with opportunities for growth.</li><li>Work in a professional kitchen with high standards and innovative culinary practices.</li><li>Competitive salary and a commitment to your development and training.</li><li>Opportunity to showcase your creativity and make a real impact on customer satisfaction.</li></ul>If you are a motivated and skilled Chef with a passion for quality food and service, we would love to hear from you.Take the next step in your culinary career and become a valued part of Namaste Byron.

If you are a motivated and skilled Chef with a passion for quality food and service, we would love to hear from you.

Chef – Tweed Indian HutBanora Point NSW 2486 | Full-time | $80,000 per year plus superannuationAAR Corporation Pty Ltd (Hire Sphere Global) is advertising this position on behalf of JSR Benipal Pty Ltd, trading as Tweed Indian Hut.Position overviewWe are seeking a skilled and experienced Chef to lead our kitchen full-time. The ideal candidate will have a strong background in commercial kitchens, sound leadership skills and a passion for producing authentic, high-quality Indian food. The role involves planning menus, overseeing food preparation for dine-in, takeaway and delivery service, supervising kitchen staff, managing costs and stock, and maintaining a clean, safe and organised kitchen.Key responsibilitiesPlan and direct food preparation and cooking activities, including tandoor, curry, rice and bread preparationDevelop and modify menus, including specials and vegetarian and vegan dishes, to meet quality standardsEstimate food requirements and food and labour costsPrepare and cook food to a consistent standard across dine-in, takeaway and delivery ordersSupervise and train kitchen staff, and demonstrate cooking techniquesUndertake rostering, ordering and stock control, including sourcing spices and specialty ingredientsManage and maintain the food safety program, including documentation and allergen managementComply with food safety, hygiene and workplace health and safety requirementsArrange equipment maintenance, repairs and purchasesResolve kitchen problems and customer feedback promptlyWork effectively with front-of-house staff to manage peak periods and online order volumesMaintain good time management during preparation and service periodsQualifications and experienceCertificate IV in Kitchen Management, Diploma of Hospitality Management, or equivalentMinimum 1 year of relevant commercial cooking experienceDemonstrated experience supervising kitchen staffSound knowledge of food safety and hygiene practicesAbility to manage food costs, ordering and stockStrong communication, leadership and organisational skillsHow to applyIf you are an experienced Chef looking for a full-time role leading the kitchen of a popular local Indian restaurant, apply through this platform with your resume and a cover letter outlining your experience.Job type: Full-timePay: $80,000 per year plus superannuationExperience: Commercial cooking – 1 year (required)Work location: In person, 21 Amaroo Drive, Banora Point NSW 2486

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

Chef – Tweed Indian Hut
Banora Point NSW 2486 | Full-time | $80,000 per year plus superannuation

Key duties and responsibilities:<ul><li>Preparing and cooking a range of mediterranean and middle eastern inspired dishes to a consistently high standard.</li><li>Assisting in the development of seasonal menus and daily specials.</li><li>Ensuring quality, presentation, and portion control standards are maintained during service.</li><li>Working collaboratively with the kitchen team during high-volume services.</li><li>Monitoring stock levels, minimising wastage, and assisting with kitchen ordering and stock rotation.</li><li>Maintaining a clean and organised kitchen in compliance with food safety and hygiene regulations.</li><li>Supervision and training of kitchen staff.</li></ul>Requirements:<ul><li>Full work rights in Australia &nbsp;</li><li>At least 3 years of relevant cooking experience.</li><li>Experience working in a busy restaurant environment with high service standards.</li><li>Strong understanding of food safety and kitchen operations.</li></ul>

Carmita Restaurant & Bar is seeking an experienced and passionate Chef to join our dynamic kitchen team on a full-time basis.

Spice Affair Indian Cuisine Pty Ltd is seeking a skilled Cook and a skilled Chef for full-time employment (38 hours per week) to join our team.As a Cook or a Chef, you will be responsible for preparing and serving authentic Indian dishes, maintaining a clean and organized kitchen, and ensuring high standards of food quality and presentation. The ideal candidate should have a passion for cooking, strong attention to detail, and the ability to thrive in a fast-paced environment.Join us and enjoy competitive pay, opportunities for career growth, and a supportive work culture. Apply now to become part of our dynamic team! <h3>Benefits</h3><ul><li>Competitive pay</li><li>Opportunities for growth</li><li>Supportive work culture</li><li>Salary range: $79,500 - $90,000 Annually plus superannuation, depending on skills and experience and the position you apply for.</li></ul> <h3>Task & responsibilities</h3>Cook - Key Responsibilities:<ul><li>Prepare and cook authentic Indian dishes</li></ul><ul style="list-style-type:disc;"><li>Inspect food ingredients to maintain quality standards.</li></ul><ul><li>Operate and regulate cooking equipment such as ovens and grills.</li><li>Prepare, cook, and season meals with precision and creativity.</li><li>Plate and garnish dishes to enhance presentation.</li><li>Store food safely in temperature-controlled environments.</li><li>Cater to special dietary requirements by modifying recipes accordingly.</li><li>Collaborate with kitchen staff to plan menus and estimate ingredient needs.</li><li>Train and mentor junior kitchen staff to uphold quality standards</li></ul>Chef - Key Responsibilities:<ul><li>Oversee Kitchen Operations – Manage daily kitchen functions, ensuring seamless workflow, organization, and high-quality food production.</li><li>Supervise and Train Staff – Lead, mentor, and guide kitchen teams, providing expertise in cooking procedures and ensuring adherence to culinary standards.</li><li>Menu Development &amp; Food Preparation – Design innovative menus, daily specials, and recipe guidelines while maintaining consistency in portion sizes, presentation, and taste.</li><li>Maintain Food Quality &amp; Safety – Regulate food storage, hygiene standards, and occupational health and safety compliance to reduce waste and maintain high-quality meals.</li><li>Manage Inventory &amp; Costing – Estimate food requirements, control stock levels, and track ingredient costs to optimize efficiency and reduce expenditure.</li><li>Ensure Customer Satisfaction – Prepare specialty dishes, accommodate dietary needs, gather feedback, and implement improvements for an enhanced dining experience.</li><li>Coordinate with Stakeholders – Communicate effectively with suppliers, staff, and management to ensure smooth operations and business success</li></ul> <h3>Qualification & experience</h3>&nbsp;<ul style="list-style-type:disc;"><li>Minimum one year of work experience as a Chef or Cook, depending on the position applied for</li></ul><ul><li>Relevant qualifications: Minimum Certificate III for Cook and Certificate IV for Chef or higher relevant qualifications</li><li>Confident, friendly, and a can-do attitude</li><li>Australian work experience preferred</li><li>A passion for well-executed food</li><li>A team player with a collaborative working style</li></ul>

Passionate Cook and Chef Wanted – Craft Delicious Dishes in a Dynamic Kitchen!

Cook/Chef wanted

Valley Bar and Accommodation Pty Ltd Australian Hotel is a welcoming local pub offering quality food, drinks and accommodation in a relaxed and friendly environment. Our venue provides a central meeting place for the local community, visitors and guests, with a focus on providing enjoyable dining and hospitality experiences.
Our kitchen offers a varied menu featuring fresh, quality ingredients and a range of classic pub favourites alongside contemporary dishes. We pride ourselves on friendly service, consistent food quality and maintaining a professional, team-oriented workplace.
As a growing hospitality business, we are committed to supporting our staff, maintaining high standards of food preparation and service, and providing our customers with a positive dining experience.
Creative menu design incorporating seasonal produce and trends;
Deliver high quality and consistent food across the venue;
Ensure freshness of all food products, quality cooking techniques and delivery of menu items within a timely manner;
Continually seek feedback on improvements that maximises customer experience and profitability;
Minimising food waste through utilising effective cooking techniques, delivering consistent food and awareness of orders;
Ensure stock rotation is maintained throughout the kitchen;
Assist with supervision and training of junior/trainee kitchen team members;
Work efficiently and effectively with the extended team;
Ensure compliance in food safety and hygiene standards;
Work Health &amp; Safety Compliance;
Ensure the effective adherence and implementation of all policies and reporting of injuries, incidents and hazards promptly;
Assist the management team in establishing goals for the kitchen and implementing profit initiatives.
Any other duties as required or directed by management.
At least 12 months of relevant work experience following a Chef qualification;
Certificate IV in Kitchen Management, or Australian equivalent qualification, is required;
Knowledge of safe food handling practices;
Previous culinary experience in kitchens offering high quality/consistency of food;
Ability to work as part of a dynamic team and take direction;
Ability to multitask under pressure;
Flexibility in work hours, including evenings and weekends, as well as the ability to work within a fast-paced environment.
Pay: $79,423.00 – $85,000.00 per year
Work Location: In person

Valley Bar and Accommodation Pty Ltd Australian Hotel is a welcoming local pub offering quality food, drinks and accommodation in a relaxed and friendly environment.

Bar & Beverage Staff

Chefs/Cooks

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Other

Waiting Staff

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