<h2 style="margin-left:0px;">Chef de Partie / Sous Chef – The Clareville</h2>The Clareville is looking for an ambitious Chef de Partie or Sous Chef to join one of the Northern Beaches' most exciting kitchens. Whether you're an experienced CDP looking to step up or an established Sous Chef wanting to work alongside one of Australia's most experienced luxury lodge chefs, we'd love to hear from you.If your long-term goal is to run your own kitchen or open your own restaurant, you'll also gain valuable insight into how a successful independent venue operates. You'll work closely with the ownership team and see far more than just what happens during service.We're looking for someone who wants to be part of an ambitious team and help take The Clareville to the next level. We want people who enjoy contributing ideas, taking ownership and making their mark on the kitchen.Qualities we're looking for:A genuine love of food. We want someone with the same passion for exceptional produce and eating out as we have.A great cook. It goes without saying that producing consistently delicious food is essential.Ambition. We want to be part of your journey and help you achieve your career goals.A leader who enjoys mentoring others and leads by example. We have a fantastic team and want someone who helps make everyone around them better.A positive attitude and willingness to learn. Skills can be taught; work ethic and enthusiasm are invaluable.We're located on Sydney's Northern Beaches, so please only apply if the commute is realistic for you.THIS POSITION IS ONLY OPEN TO APPLICANTS CURRENTLY IN AUSTRALIA.

Hospitality & Tourism

Annual

Take the next step in your career working directly with an acclaimed chef in one of the Northern Beaches’ most exciting kitchens.

Sous chef or Chef de Partie

Full time

<h2>Sous Chef – The Basin Dining Room, Mona Vale</h2>The Basin Dining Room in Mona Vale is looking for an ambitious Sous Chef to join our team. If you're a strong Chef de Partie ready to take the next step, we'd also love to hear from you.This isn't a role where you'll simply be asked to follow someone else's systems. We're looking for someone who wants to develop as a chef, take on real responsibility and have genuine input into the direction of the kitchen.We've recently welcomed our new Head Chef, Gabby Bombara, who joins us following her time at Oncore by Clare Smyth at Crown Sydney. Gabby brings experience from one of Australia's most respected fine-dining kitchens and is passionate about produce-driven, approachable food and developing the chefs around her.You'll work directly alongside Gabby as we enter a new chapter at The Basin — helping develop dishes, lead the team, improve the kitchen and shape what the restaurant becomes.<h3>More than just a Sous Chef position</h3>If your long-term goal is to become a Head Chef or eventually open your own restaurant, this is an opportunity to learn much more than just cooking and service.You'll work closely with our Head Chef and ownership team and gain exposure to the commercial side of running a successful independent restaurant — including food costs, rostering, labour management, ordering, menu development and kitchen systems.We use some great kitchen-management programs and systems. If you're already familiar with them, fantastic. If not, we'll teach you. We want this role to expand your skills and prepare you for the next stage of your career.The Basin Dining Room has recently been included in the SMH Good Food Guide, and our ambition is to keep improving. We're looking for someone who wants to be part of that journey rather than simply fill a position.We want you to bring ideas, contribute to the menu and make your own mark on the kitchen.<h3>What we're looking for</h3><ul><li>A genuine love of food. Someone who gets excited about great produce, restaurants and cooking.</li><li>A great cook. Delicious, consistent food comes first.</li><li>Ambition. You don't need to know everything already — but you should want to keep learning and progressing.</li><li>Leadership. Someone who enjoys mentoring other chefs, setting standards and leading by example.</li><li>Ideas. We want someone comfortable contributing rather than simply being told what to do.</li><li>A positive attitude. We're building a kitchen people enjoy working in and want someone who contributes to that culture.</li></ul><h3>The opportunity</h3>For the right person, this role can grow with you. We're open to giving you more responsibility, more creative input and the opportunity to help shape the kitchen as you develop.We're located in Mona Vale on Sydney's Northern Beaches, so please make sure the commute is realistic before applying.

Step up to Sous Chef, work alongside Gabby Bombara and help shape the next chapter of one of the Northern Beaches’ most exciting restaurants.

Sous chef

Company Details<ul><li>Entity Name: MK Dee Why PTY LTD</li><li>Business Name: Masala Kitchen Dee Why</li><li>Location: 26 Oaks Ave, Dee Why, NSW 2099</li><li>Position: Chef</li><li>Salary: $77,000 to $83,000 P.A + Superannuation&nbsp;</li></ul>Masala Kitchen, a newly established and vibrant restaurant in Dee Why, is seeking a passionate and experienced Chef to join our team on a full-time (38 hours per week), permanent basis. <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunities for career growth and development</li><li>Full-time position</li><li>Supportive and collaborative work environment</li><li>Flexible work arrangements</li></ul>&nbsp;&nbsp; <h3>Task & responsibilities</h3><ul><li style="text-align:justify;">Planning menus, estimating food and labour costs, and ordering food supplies to ensure efficient kitchen operations.</li><li style="text-align:justify;">Analysing recipes and calculating menu pricing based on food costs, labour expenses, and operational overheads.</li><li style="text-align:justify;">Monitoring the quality of dishes throughout all stages of preparation, cooking, and presentation.</li><li style="text-align:justify;">Liaising with Managers, Dietitians, kitchen staff, and front-of-house teams regarding food preparation and service requirements.</li><li style="text-align:justify;">Collaborating with team members to develop recipes and menus, considering seasonal ingredient availability and customer demand.</li><li style="text-align:justify;">Monitor the quality of dishes at all stages of preparation, cooking and presentation to ensure high standards are maintained.</li><li style="text-align:justify;">Preparing and cooking a variety of &nbsp;Indian dishes using traditional methods.</li><li style="text-align:justify;">Supervise stock control, storage practices, and rotation to minimise waste and maintain kitchen organisation.</li><li style="text-align:justify;">Ensure correct storage of food and compliance with food safety, hygiene and workplace health and safety requirements.</li><li style="text-align:justify;">Assisting with the recruitment and hiring of cooks and other kitchen personnel.</li><li style="text-align:justify;">Delivering effective training and ongoing support to the kitchen team.</li><li style="text-align:justify;">Determining food preparation schedules and staffing requirements to ensure the timely and efficient delivery of food services.</li></ul> <h3>Qualification & experience</h3><ul><li style="text-align:justify;">AQF associate degree, Advanced Diploma or Diploma in Commercial Cookery, Kitchen Management or a closely related field, or an equivalent qualification.</li><li style="text-align:justify;">Minimum two years of full-time work experience as a Chef.</li><li style="text-align:justify;">Strong knowledge of food preparation, cooking techniques, food safety, and kitchen hygiene standards.&nbsp;</li><li style="text-align:justify;">Excellent time management, organisational, and multitasking skills.</li><li style="text-align:justify;">Ability to work in a fast-paced environment while maintaining attention to detail.</li><li style="text-align:justify;">A passion for preparing high-quality dishes and delivering excellent customer satisfaction.</li><li style="text-align:justify;">Ability to lead and motivate staff, working well under pressure</li></ul>&nbsp;&nbsp;

Chef

<h2>Casual Chefs – All Levels | The Basin Dining Room, Mona Vale</h2>The Basin Dining Room is looking for casual chefs of all experience levels to join our kitchen team in Mona Vale.Whether you're a Commis Chef, Chef de Partie, Sous Chef, or an experienced cook looking for some extra shifts, we'd love to hear from you.We're looking for chefs who enjoy working with good produce, take pride in what they put on the plate and can handle a busy service.The Basin Dining Room is located right on Mona Vale Beach and has built a strong reputation for quality, produce-driven food in a relaxed Northern Beaches setting.We have recently welcomed our new Head Chef, Gabby Bombara, who joins us after her time at Oncore by Clare Smyth. This is a great opportunity to work alongside Gabby and our established kitchen team while continuing to develop your skills.We're looking for a mix of experience levels, so don't be put off if you haven't worked in high-end restaurants before. A good attitude, reliability and willingness to learn are just as important to us.What we're looking for:Casual chefs of all levelsReliable and comfortable working as part of a teamAvailable for a mix of lunch and dinner shiftsWeekend availability is highly regardedStrong work ethic and good attitudeAbility to work cleanly and efficientlyWhat we can offer:Flexible casual shiftsGreat hourly ratesExtra shifts for chefs already working elsewhereOpportunity for regular ongoing hoursQuality produce and interesting foodOpportunity to learn from Head Chef Gabby BombaraOne of the best kitchen locations in Sydney – right on Mona Vale BeachPotential to progress into a permanent role for the right personWe're happy to work around other jobs and commitments for the right people.If you're a chef looking for a couple of extra shifts a week, regular casual work, or simply want to work in a good kitchen with good people, we'd love to hear from you.

Hourly

Flexible casual chef shifts, great rates and the chance to work alongside Gabby Bombara in an exciting kitchen right on Mona Vale Beach.

Casual Chefs

Casual

Stoke Beach House is seeking an experienced and motivated Hostel Manager to take responsibility for the day-to-day management of the property. This is a hands-on management role overseeing accommodation operations, guest services, staffing, financial and administrative functions, property standards and the overall guest experience. The successful candidate will be expected to lead the team, maintain efficient operating procedures and contribute to the commercial performance and ongoing development of the venue. <h3>Benefits</h3><ul><li>Competitive salary of $110,000 per annum plus superannuation.</li><li>Full-time senior management position in an established Manly accommodation venue.</li><li>Opportunity to lead and develop a diverse hospitality team.</li><li>Work in a dynamic and international guest-focused environment.</li><li>Highly desirable workplace location close to Manly Beach.</li><li>Hands-on management responsibility across accommodation operations, staffing, guest experienceand business performance.</li><li>Opportunity to contribute to the continued growth and development of the venue.</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan, direct and coordinate the day-to-day operations and administration of the hostel.</li><li>Oversee front office, reservations, guest services, housekeeping and other accommodation-relatedoperational functions.</li><li>Recruit, train, supervise and coordinate staff, including roster preparation, allocation of duties andmonitoring of staff performance.</li><li>Establish and maintain appropriate standards of guest service, cleanliness, presentation andoperational efficiency.</li><li>Monitor bookings, occupancy and accommodation performance and assist with strategies to maximiseoccupancy and revenue.</li><li>Plan and monitor operational budgets, control expenditure and review costs to support the efficient andprofitable operation of the property.</li><li>Oversee reservation and booking procedures and ensure appropriate guest, operational and financialrecords are maintained.</li><li>Manage guest enquiries, feedback and complaints and ensure issues are addressed promptly andprofessionally.</li><li>Maintain appropriate hygiene, workplace health and safety, security and other operational standardsand procedures.</li><li>Coordinate suppliers, contractors and service providers and oversee purchasing and stockrequirements relevant to hostel operations.</li><li>Coordinate guest activities, events and engagement initiatives that support the overall guestexperience.</li><li>Contribute to marketing, promotional and public relations activities aimed at increasing bookings,occupancy and awareness of the venue.</li><li>Monitor the condition of guest rooms, common areas, facilities and equipment and coordinatemaintenance and repairs where required.</li><li>Develop, review and implement operating procedures to improve service standards, productivity andefficiency.</li><li>Prepare operational reports and provide management with updates on occupancy, staffing,expenditure, guest feedback and property performance.</li></ul> <h3>Qualification & experience</h3><ul><li>Previous experience in hostel, hotel, backpacker or accommodation management.</li><li>Demonstrated experience supervising staff and coordinating day-to-day accommodation operations.</li><li>Strong leadership, communication and customer service skills.</li><li>Experience with reservations, occupancy management and operational administration.</li><li>Ability to monitor budgets, expenditure and operating costs.</li><li>Strong organisational and problem-solving skills and the ability to manage competing priorities.</li><li>Understanding of workplace health and safety, hygiene and accommodation service standards.</li><li>Ability to work effectively in a fast-paced and guest-focused hospitality environment.</li><li>A relevant qualification in hospitality management, accommodation management, business or a relatedfield is desirable.</li></ul>

This is an opportunity for an experienced accommodation professional to lead a dynamic team.

Hostel Manager

Hunter St. Hospitality is part of Urban Purveyor Group Pty Ltd.&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 Bar Patrón, 24 York, The Collective, Fratelli Fresh, El Camino Cantina, The Bavarian, Munich Brauhaus, Winghaus and SLICE.We are searching for our next leader at;<ul><li>Fratelli Fresh Manly&nbsp;</li></ul> <h3>Benefits</h3><ul><li>Competitive remuneration &amp; bonus incentives&nbsp;</li><li>Training, development, and career progression opportunities&nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Supportive leadership and team environment&nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Employee Assistance Program&nbsp; &nbsp; &nbsp;&nbsp;</li><li>Food, Beverage and private health insurance discounts</li><li>Grow within one of the largest hospitality groups in Australia</li></ul> <h3>Task & responsibilities</h3><ul><li>Oversee daily operations to ensure high-quality service, food, and guest satisfaction.</li><li>Manage and lead staff, including hiring, training, scheduling, and performance evaluations.</li><li>Maintain brand standards and ensure a premium dining experience consistent with the restaurant’s reputation.</li><li>Coordinate with chefs and kitchen staff to ensure menu quality, seasonal updates, and inventory management.</li><li>Handle guest relations, resolving complaints and ensuring exceptional customer service.</li><li>Ensure compliance with health, safety, and sanitation regulations.</li><li>Liaise with suppliers and vendors to secure quality products and negotiate favorable terms.</li></ul> <h3>Qualification & experience</h3><ul><li>FOH Operations: A minimum of 2 years experience in managing front of house operations.</li><li>Guest Experience Development: Expertise in crafting unique and memorable moments and coaching the team to do the same.&nbsp;</li><li>Venue Management: Experience with opening and closing procedures, including cashing up and securing the venue.</li><li>Hands-On Leadership: A leader who leads by example, with a focus on guest experience and supporting the team with lunch and dinner service periods</li><li>Staff Mentorship: A passion for developing and mentoring a team</li></ul>

Hunter St. Hospitality is part of Urban Purveyor Group Pty Ltd.

Restaurant Manager - Hunter St Hospitality

D FRASER &amp; K FRASER t/a The Basin Dining Room is a contemporary coastal restaurant in Mona Vale, offering a refined seasonal menu showcasing premium seafood, quality produce and modern Australian dining. We are currently seeking a full-time Chef to join our team, with the role based in Mona Vale, NSW. This position is 38 hours per week, and the ideal candidate will have at least 1 year of relevant experience and hold a diploma qualification in hospitality. A competitive salary of $79,000 to $84,000, plus superannuation, is on offer. <h3>Benefits</h3> <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li>Prepare, cook and present menu items to the restaurant's required standards of quality, consistency and presentation.</li><li>Assist the Head Chef and Restaurant Manager with menu planning, development and changes based on seasonal produce and operational requirements.</li><li>Maintain a thorough knowledge of the menu and prepare dishes in accordance with approved recipes, portion sizes and presentation standards.</li><li>Assist with food and labour cost control, stock requirements and the ordering of food, ingredients and kitchen supplies.</li><li>Check the taste, texture, portioning and presentation of dishes during preparation and before they are served.</li><li>Organise and prioritise daily preparation and cooking tasks to ensure the kitchen operates efficiently during service.</li><li>Liaise with the Head Chef, kitchen staff and front-of-house team regarding food preparation, dietary requirements and service matters.</li><li>Maintain HACCP, OHS and food safety requirements, including appropriate hygiene, food handling and storage procedures.</li><li>Supervise and assist with the training of junior kitchen staff, including guidance on preparation methods, cooking techniques and kitchen procedures.</li><li>Operate kitchen equipment safely and ensure food is stored and preserved under appropriate temperature-controlled conditions.</li></ul> <h3>Qualification & experience</h3>REQUIREMENTS: Hold relevant qualifications and experience.&nbsp;APPLY:&nbsp;If you meet these criteria, please submit your application with a cover letter detailing your relevant experience and availability. Only shortlisted candidates will be contacted.

D FRASER & K FRASER t/a The Basin Dining Room is currently seeking a full-time Chef to join our team.

.About the RoleManly Pavilion is looking to expand its team and has an exciting opportunity for a Full-Time Pastry Cook to join our kitchen team.&nbsp;Working alongside our talented chefs, you will be responsible for the preparation and production of desserts, pastries and baked goods, ensuring every product meets the high standards of Manly Pavilion and The Boathouse Group. You will:<ul><li>Prepare and produce high-quality pastries, desserts and baked goods daily;</li><li>Follow recipes and production processes with precision and attention to detail;</li><li>Maintain a clean, organised and safe work environment;</li><li>Maintain The Boathouse Group's standards of quality, presentation and consistency;</li><li>Work efficiently and collaboratively to meet daily production requirements;</li><li>Communicate effectively with chefs, managers and other sections of the business;</li><li>Contribute ideas and creativity to continuously improve our pastry offering.</li></ul>&nbsp;About YouIf you're passionate about pastry and take pride in creating exceptional products, we'd love to hear from you. You'll have 2+ years' experience in a comparable pastry role within a busy hospitality environment and a genuine passion for delivering high standards.&nbsp;You will also:<ul><li>Hold a relevant trade qualification (Commercial Cookery Cert III, Pastry qualification orequivalent);</li><li>Have 2+ years' post-qualification experience in a comparable role;</li><li>Have exceptional attention to detail and precision in your work;</li><li>Be passionate about quality, presentation and consistency;</li><li>Be creative and innovative in your approach;</li><li>Be organised and able to work efficiently in a fast-paced kitchen;</li><li>Be a positive team player who enjoys working collaboratively.</li></ul>&nbsp;About the ProcessThink you'd be a great fit for Manly Pavilion? Apply now with your CV and a cover letter telling us a little about yourself, your experience and why you'd love to join our team.

Manly Pavilion is looking to expand its team and has an exciting opportunity for a Full-Time Pastry Cook to join our kitchen team.

Pastry Cook

The Waiter (trade waiter) is required to maintain highest standards in the restaurant day to day tasks.All positions will be rostered 38 hours per week and be available during days, nights, weekends and public holidays. Must be available every weekend, across morning, day and evening shifts on a rotating roster.Ability to commute/relocate:Whale Beach, NSW 2107: Reliably commute or planning to relocate before starting work (Required)Work Authorisation:Australia (Preferred)Work Location:In person&nbsp; <h3>Benefits</h3>&nbsp;<ul><li>Salary range between $70 - $75k pa</li><li>A creative, challenging and rewarding working environment that will encourage and allow you and your career to grow</li><li>The opportunity to work in a growing, prestigious, award-winning establishment and put your career in the right direction</li><li>Professional development assistance</li><li>Visa sponsorship possibility in the future if successful</li></ul> <h3>Task & responsibilities</h3>&nbsp;<ul><li>Setting and arranging tables</li><li>Greeting customers and presenting them with menus and beverage lists</li><li>Taking orders and relaying them to kitchen and bar staff</li><li>Serving food and beverages</li><li>Opening bottles and pouring beverages</li><li>Clearing tables and returning dishes and cutlery to kitchen</li><li>Removing empty bottles and used glasses from tables, and refilling and replacing glasses</li><li>Collecting payments for sales and operating point of sales machines and cash registers</li><li>May recommend wines to complement food</li></ul> <h3>Qualification & experience</h3>&nbsp;<ul><li>Trade Qualifications</li><li>Experience in a five star or luxury environment is preferred (1 year preferred)</li><li>Strong written and verbal communication skills</li><li>Excellent presentation and consistency in both your work and personal life</li></ul>

Join our award winning Jonah's team as a Trade Waiter, in delivering professional and outstanding service in our Restaurant

TRADE WAITER

Chef – Full-Time PositionCompany: Kinna Pty Ltd (Trading as Curry by the Curve)Location: Avalon Beach, NSW 2107Employment Type: Full-Time, OngoingSalary: $75,000 – $85,000 per annum plus superannuation<h1>Role Overview</h1>We are looking for an enthusiastic professional who can coordinate day-to-day kitchen operations while maintaining the highest standards of taste, presentation and hygiene.The successful candidate will work closely with the restaurant management to design innovative menus, supervise staff, and ensure consistency across all dishes served. <h3>Benefits</h3><ul><li>Attractive annual salary package between $75,000 and $85,000 plus super.</li><li>Secure, long-term position in a professional and supportive environment.</li><li>Opportunities for growth and creative input within the restaurant.</li><li>Positive work-life balance in the relaxed and scenic Avalon Beach community.</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan, prepare, and cook authentic Indian and modern fusion dishes to a consistently high standard.</li><li>Design and update menus in line with seasonal ingredients and customer preferences.</li><li>Coordinate, guide and train kitchen staff, ensuring smooth operations during busy service periods.</li><li>Oversee food preparation for dine-in, takeaway, and catering services.</li><li>Work closely with restaurant management and front of house staff regarding menu availability, dietary requirements, customer feedback and food service requirements.</li><li>Monitor stock levels, manage supplier orders, and control food and labour costs.</li><li>Ensure all food safety, hygiene, and WHS standards are strictly followed.</li><li>Supervise workflow, portioning, and quality control to maintain efficiency and minimise waste.</li><li>Collaborate with management on new menu concepts and special events.</li></ul> <h3>Qualification & experience</h3><ul><li>AQF Associate Degree, Advanced Diploma or Diploma in Commercial Cookery, Kitchen Management or a closely related field, or an equivalent qualification.</li><li>At least 1 year of relevant experience as a Chef in a commercial kitchen environment.</li><li>In-depth knowledge of Indian cuisine, including regional specialities and traditional cooking techniques.</li><li>Proven ability to lead, train, and motivate kitchen staff.</li><li>Strong organisational, communication, and time management skills.</li><li>Capability to perform well under pressure while maintaining attention to detail.</li><li>Sound understanding of food safety and Work Health and Safety requirements.</li></ul>

Join the team at Curry by the Curve in Avalon Beach and bring your culinary skills and creativity to a supportive, professional kitchen environment.

Bar & Beverage Staff

Chefs/Cooks

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Other

Waiting Staff

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Hospitality and Tourism jobs in Clareville Sydney Nsw

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