We are seeking a Venue Manager to join our team on a full time basis.&nbsp;Duties and Responsibilities:<ul><li>Oversee daily bakery and front of house operations to ensure smooth workflow efficiency, and consistent product quality</li><li>Collaborate with bakers and kitchen staff on product planning, seasonal offerings. and production schedules based on customer demands</li><li>Plan and coordinate special orders, pop ups, markets or promotional events, ensuring high standards of execution and customer satisfaction</li><li>Manage procurement, liaise with suppliers, set product pricing and monitor costs to maintain quality within budget&nbsp;</li><li>Maintain accurate records of inventory, sales, and financial transactions to support effective business operations and reporting</li><li>Ensure compliance with all food safety, health and hygiene regulations, maintaining a clean, safe and well presented working environment</li><li>Engage with customers to gather feedback, resolve concerns and continuously improve service and product offerings</li><li>Recruit, train, supervise and support bakery and front of house staff, fostering positive, efficient and customer focused team culture</li><li>Oversee customer service operations including order management, customer interactions, and support during peak service period</li><li>Directly manage the cafe and front of house team, and oversee the kitchen team in conjunction with the Head Chef, supporting staff to implement processes effectively</li><li>Establish process documentation and performance management systems to maintain consistent service standards across all areas</li><li>Conduct team briefings, check-ins and training sessions to ensure staff are prepared for daily service and operational requirements</li><li>Monitor staffing levels and coordinate shift coverage to meet operational needs, resolving service bottlenecks and ensuring readiness across all areas</li><li>Oversee retail presentation, stock levels and online order fulfilment to support café operations and customer experience</li><li>Identify and implement process improvements, track customer experience and operational performance, and contribute insights to strategic planning</li></ul>Qualification and Experience Required<ul><li>At least 3 years relevant experience&nbsp;</li><li>Relevant qualification are highly regarded, but not essential</li></ul>Skills Required<ul><li>Proven experience managing a cafe or hospitality venue</li><li>Strong leadership, staff training and rostering skills</li><li>Excellent customer service and communication skills</li><li>Experience coordinating events, markets or special orders</li><li>Budgeting, cost control and stock management skills</li></ul>&nbsp;

Hospitality & Tourism

Annual

Take the lead at an acclaimed artisan sourdough café and shape the customer experience, just minutes from the beaches of Jervis Bay.

Venue Manager

Full time

A full-time, experienced chef position is available at Saffron and Spice Indian Restaurant and Bar which is located in Nowra, NSW. The job applicant must have a minimum of 1 year of full time work experience, along with the right qualifications and suitable candidate will receive an award-winning salary package of $80,000–$90,000 (depending on experience).&nbsp;&nbsp; <h3>Benefits</h3>CHEF_HIGH SALARY Pay: $80,000.00 – $90,000.00 per year and if required sponsorship options available too for the deserving candidate if required. <h3>Task & responsibilities</h3>1. Recipe and Menu Knowledge&nbsp;- Maintain comprehensive knowledge of all recipes, cooking standards, portion sizes, and presentation styles for dishes produced in the kitchen.&nbsp;2. Menu Creation&nbsp;- Assist in the development of new menus, taking into consideration food and labor costs to ensure profitability.&nbsp;3. Food Preparation Oversight&nbsp;- Collaborate with management and kitchen staff to discuss food preparation challenges and monitor the preparation and presentation of dishes to maintain quality.&nbsp;&nbsp;&nbsp;4. Production Management&nbsp;- Work alongside management to establish daily and weekly production levels, ensuring the kitchen operates efficiently.&nbsp;5. Stock Management&nbsp;- Maintain appropriate stock levels according to business needs and understand the implications of these levels on food costs.&nbsp;6. Health and Safety Compliance&nbsp;- Implement and ensure adherence to food hygiene standards and health and safety regulations to promote a safe kitchen environment.&nbsp;7. Quality Control&nbsp;- Regularly check the freshness and quality of ingredients to ensure high standards in food preparation.&nbsp;8. Supervision and Training&nbsp;- Supervise and provide training to junior kitchen staff, ensuring they understand their roles and responsibilities.&nbsp;9. Customer Complaint Management&nbsp;- Efficiently address any food complaints from customers, working towards resolution and maintaining customer satisfaction.&nbsp;10. Organizational Skills&nbsp;- Demonstrate strong organizational skills in daily operations within the kitchen.&nbsp;11. Food Preparation&nbsp;- Prepare meat, sauces, and desserts as required, ensuring all items meet the kitchen's high standards. <h3>Qualification & experience</h3>Cert IV in Commercial Cookery and Diploma of Hospitality Management or Bachelors of Hospitality Management

CHEF_HIGH SALARY Pay: $80,000.00 – $90,000.00 per year

CHEF

The Garden Berry is a vibrant café, restaurant and bar in Berry, NSW, serving breakfast and lunch seven days a week with a strong focus on fresh, local and seasonal produce.&nbsp;We are seeking an experienced Chef (full-time) to join our kitchen team. The role involves preparing and cooking high-quality dishes, maintaining food safety and presentation standards, assisting with menu preparation, managing stock and ingredients, and supporting the efficient day-to-day operation of the kitchen. <h3>Benefits</h3><ul><li>Competitive Salary: Attractive remuneration package, including performance bonuses.</li><li>Career Growth: Opportunities for professional development and career advancement.</li><li>Supportive Work Environment: Collaborative and inclusive culture.</li><li>Work-Life Balance: Flexible working arrangements.</li><li>&nbsp;Employee Benefits: Comprehensive health benefits and regular team-building activities.</li></ul> <h3>Task & responsibilities</h3>Tasks and responsibilities of a full-time Chef include but are not limited to:<ul><li>Preparing, cooking and presenting breakfast, lunch and other menu items to a consistently high standard.</li><li>Planning and preparing food in accordance with established recipes, portion sizes and presentation requirements.</li><li>Monitoring food quality at all stages of preparation and service to ensure consistency and customer satisfaction.</li><li>Assisting with menu development and seasonal menu changes, including the use of fresh and locally sourced ingredients.</li><li>Managing food preparation, mise en place and kitchen workflow during busy service periods.</li><li>Monitoring stock levels, ordering ingredients and supplies, and assisting with stock rotation to minimise waste.</li><li>Ensuring correct storage, handling and labelling of food in accordance with food safety requirements.</li><li>Maintaining cleanliness and hygiene across food preparation areas, cooking equipment and kitchen facilities.</li><li>Supervising and guiding kitchen staff where required and assisting with the training of junior team members.</li><li>Coordinating with front-of-house staff to ensure timely and accurate preparation of customer orders.</li><li>Ensuring compliance with workplace health and safety, food hygiene and sanitation standards.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate III in Commercial Cookery and Certificate IV in Kitchen Management (Mandatory)</li><li>Diploma of Hospitality Management (Preferred)</li><li>Minimum 1 year experience as a Full-time Chef or equivalent</li><li>Strong Communication Skills</li><li>Strong Organisational and Multitasking skills&nbsp;</li></ul>

THE GARDEN BERRY (TGB) is seeking an experienced Chef on a full-time basis to join our busy cafe/restaurant and bar located in Berry, NSW

SANDS BISTRO is seeking experienced Head Chef and Sous Chef applicants to join our kitchen team in Huskisson, Jervis Bay NSW.The successful applicants will be responsible for leading and supporting daily kitchen operations, menu planning, food preparation and service, maintaining high standards of food quality and presentation, and ensuring compliance with food safety and hygiene requirements.Applicants should have relevant commercial cookery or hospitality qualifications, strong leadership skills and proven experience working in a fast-paced and quality-driven kitchen environment. <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunities for career advancement</li><li>Supportive work environment</li><li>Training and development opportunities</li><li>Work-life balance</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan and develop menus in consultation with management, taking into account customer demand, seasonal availability and business requirements.</li><li>Estimate food requirements, food costs and labour requirements to support efficient kitchen operations.</li><li>Order food supplies and monitor stock levels to ensure sufficient ingredients are available for daily service.</li><li>Oversee and participate in the preparation and cooking of dishes according to menu and business standards.</li><li>Monitor the quality of dishes at all stages of preparation, cooking and presentation.</li><li>Ensure portioning, plating and presentation are consistent with established restaurant standards.</li><li>Discuss food preparation and service issues with management, kitchen staff and front-of-house staff to ensure efficient service.</li><li>Demonstrate cooking techniques and provide guidance to chefs and cooks on food preparation and cooking procedures.</li><li>Supervise daily kitchen operations and allocate duties to chefs, cooks and other kitchen staff.</li><li>Train, guide and support junior chefs, cooks and kitchen staff where required.</li><li>Monitor ingredient quality, freshness and storage and maintain appropriate stock rotation procedures.</li><li>Assist with controlling food costs, portion control and minimising food wastage.</li><li>Ensure food is prepared and served efficiently during busy service periods.</li><li>Explain, implement and enforce food hygiene, food safety and kitchen cleanliness requirements.</li><li>Ensure kitchen equipment and work areas are maintained in a clean, safe and operational condition.</li><li>Work with management to maintain and improve menu quality, kitchen efficiency and overall food service standards.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Kitchen Management or Commercial Cookery, or Diploma of Hospitality Management or a related discipline, is required.</li><li>Minimum 1 year of proven experience in a fast-paced and quality-driven kitchen environment.</li><li>Passionate about cooking and delivering high-quality food.</li><li>Punctual, reliable and hard-working.</li><li>Strong leadership and teamwork skills.</li><li>Ability to multi-task and work well under pressure during busy service periods.</li><li>Excellent communication, organisational and time management skills.</li><li>Team player with a positive attitude and a strong commitment to teamwork.</li></ul>

Join Sands Bistro in Huskisson as a full-time Head Chef or Sous Chef in a quality-driven kitchen team.

Head Chef / Sous Chef

SANDS BISTRO is seeking an experienced Chef de Partie to join our kitchen team in Huskisson, Jervis Bay NSW.The successful applicant will be responsible for preparing, cooking and presenting high-quality dishes, managing an allocated kitchen section, supporting daily kitchen operations and maintaining consistent standards of food quality, presentation, hygiene and safety. <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunities for career advancement</li><li>Supportive work environment</li><li>Training and development opportunities</li><li>Work-life balance</li></ul><h3>&nbsp;</h3> <h3>Task & responsibilities</h3><ul><li>Assist with planning menus and determining food requirements.</li><li>Prepare and cook food according to menu and business standards.</li><li>Monitor the quality of dishes throughout preparation, cooking and presentation.</li><li>Manage an allocated section of the kitchen during preparation and service.</li><li>Discuss food preparation and service requirements with senior chefs, kitchen staff and front-of-house staff.</li><li>Demonstrate cooking techniques and provide guidance on food preparation procedures.</li><li>Maintain consistent portioning, plating and presentation standards.</li><li>Assist with ordering food supplies and monitoring stock levels.</li><li>Ensure ingredients and food products are stored appropriately.</li><li>Maintain high standards of food safety, hygiene and kitchen cleanliness.</li><li>Follow and enforce food hygiene and safety procedures within the kitchen.</li><li>Assist with training and supporting junior kitchen staff where required.</li><li>Ensure dishes are prepared efficiently and served on time during busy service periods.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Kitchen Management or higher, or a related discipline, is required.</li><li>Minimum 1 year of proven experience in a fast-paced and quality-driven kitchen environment.</li><li>Passionate about cooking and delivering high-quality food.</li><li>Punctual, reliable and hard-working.</li><li>Enthusiastic and willing to learn.</li><li>Ability to multi-task and work well under pressure during busy service periods.</li><li>Excellent communication, organisational and time management skills.</li><li>Team player with a positive attitude and a strong commitment to teamwork.</li></ul>

Join Sands Bistro in Huskisson as a full-time Chef de Partie in a professional and supportive kitchen team.

Chef de Partie

SANDS BISTRO is seeking an experienced Cook to join our kitchen team in Huskisson, Jervis Bay NSW.The successful applicant will be responsible for preparing and cooking quality meals, supporting daily kitchen operations, maintaining consistent food standards, and ensuring high levels of food safety, hygiene and cleanliness. <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunities for career advancement</li><li>Supportive work environment</li><li>Training and development opportunities</li><li>Work-life balance</li></ul> <h3>Task & responsibilities</h3><ul><li>Inspect food and ingredients to ensure quality and freshness.</li><li>Prepare and cook food according to menu requirements and established recipes.</li><li>Season food during preparation and cooking.</li><li>Regulate and monitor the temperature of ovens, grills and other cooking equipment.</li><li>Portion meals and arrange food on plates with sauces, gravies and garnishes.</li><li>Ensure dishes are prepared consistently and presented to a high standard.</li><li>Store food correctly in temperature-controlled facilities.</li><li>Prepare meals to meet special dietary requirements where required.</li><li>Assist with menu planning and estimating food requirements.</li><li>Monitor stock levels and assist with receiving and storing food supplies.</li><li>Maintain a clean, organised and hygienic kitchen environment.</li><li>Follow food safety, hygiene and workplace health and safety procedures.</li><li>Work closely with chefs and other kitchen staff during preparation and service.</li><li>Assist with training junior kitchen staff or apprentices where required.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Kitchen Management, Commercial Cookery or a related discipline is required.</li><li>Alternatively, Certificate III in Commercial Cookery or a related discipline plus at least 2 years of relevant experience will be considered.</li><li>Passionate about cooking and delivering high-quality food.</li><li>Punctual, reliable and hard-working.</li><li>Enthusiastic and willing to learn.</li><li>Ability to multi-task and work well under pressure during busy service periods.</li><li>Excellent communication, organisational and time management skills.</li><li>Team player with a positive attitude and strong commitment to teamwork.</li></ul>

Join Sands Bistro in Huskisson as a full-time Cook in a professional and supportive kitchen team.

Cook

We are seeking a skilled Baker (sourdough bread and pastry) to join our dedicated team in Huskisson.Duties and Responsibilities:<ul><li>Inspect ovens, mixers and work areas at the start of each shift so the bakery is safe, hygienic and ready for production</li><li>Assess incoming flours, grains, butter and produce for freshness and quality, and scale ingredients to recipe for each day's bake</li><li>Feed and manage the bakery's wild yeast starter and plan overnight and long-ferment schedules so doughs are ready on time</li><li>Mix, divide, pre-shape and hand-shape sourdough for loaves, baguettes, bagels and weekend pizza bases</li><li>Produce specialty breads, incorporate unique and challenging ingredients, adjusting hydration and fermentation to suit each recipe</li><li>Score loaves, watch crust colour and oven spring, and adjust temperatures and bake times to achieve consistent results</li><li>Run the daily bake schedule, including boiling bagels, rotating trays through the deck oven, and cooling products in time for opening</li><li>Top and finish products before display, such as seeding and cheese-topping bagels and glazing buns and doughnuts</li><li>Use the dough mixer, sheeter and divider safely and set them correctly for different doughs</li><li>Wash and prepare tins, trays and proofing baskets, and keep the production area clean between batches</li></ul>Qualification and Experience requiredCertificate III or IV with 2 year relevant experience OR 3 years in substitute to the qualificationSkills Required<ul><li>Experience with artisan sourdough bread</li><li>Strong dough-handling and shaping skills</li><li>Pastry or lamination experience (desirable)</li><li>Knowledge of food safety and hygiene standards</li><li>Consistency and attention to detail across every batch</li><li>Time management to meet daily opening deadlines</li></ul>

Work with a passionate owner-baker crafting wild-culture sourdough croissants, danishes and breads from scratch daily, all in beautiful Jervis Bay.

Baker

Cook – Shree Radheshyam Pty Ltd t/a Munchas Cafe &amp; CateringLocation: Ground Floor, Surf Club Shelly Beach, Shelly Beach Road, Shelly Beach NSW 2261Work type: Full-time, permanent, 38 hours per weekSalary: $80,000 – $85,000 per annum plus superannuationMunchas Cafe &amp; Catering is a busy beachside café and catering business at the Shelly Beach Surf Club on the Central Coast. We are looking for an experienced Cook to join our kitchen team for café service and catered events.How to apply: Apply via this ad or email your resume to admin@munchascafe.com.au <h3>Benefits</h3><ul><li>Full-time, permanent position with job security</li><li>Salary $80,000 – $85,000 per annum plus superannuation</li><li>Penalty rates for weekend and public holiday work under the Restaurant Industry Award</li><li>Paid annual leave, sick leave and long service leave</li><li>Staff meals on shift</li><li>Beachside location at Shelly Beach Surf Club, Central Coast</li><li>Supportive owner-operated team with on-the-job training</li></ul> <h3>Task & responsibilities</h3><ul><li>Prepare, cook and present meals to menu and catering specifications</li><li>Clean, cut and prepare ingredients, and season and portion food</li><li>Monitor food quality, cooking temperatures and presentation</li><li>Store food in temperature-controlled areas and rotate stock</li><li>Follow food safety and hygiene procedures (HACCP)</li><li>Keep the kitchen, equipment and work areas clean and safe</li><li>Help with menu planning, estimating food quantities and ordering stock</li><li>Work with front-of-house staff during café service and catered events</li></ul> <h3>Qualification & experience</h3><ul><li>At least 1 year of full-time experience as a Cook in a commercial kitchen</li><li>Certificate III/IV in Commercial Cookery or equivalent relevant experience</li><li>Sound knowledge of food safety standards</li><li>Able to work a rotating roster, including weekends and public holidays</li><li>Reliable, works well in a team, good communication skills</li></ul>

Join Munchas Cafe & Catering as a Cook at Shelly Beach Surf Club. Full-time, permanent role, 38 hours per week.

Come be a part of Icebergs Dining Room and Bar in its 20th year of celebrations on the ocean.Icebergs Dining Room and Bar is an Italian fine dining restaurant located on Bondi Beach.Awarded two chefs’ hats in the SMH Good Food Guide for the past 20 years, our menus are designed to celebrate the best of Italian cuisine with Australia's finest produce, including sustainable meat, seafood &amp; artisan produce along with a hint of native Australia. <h3>Benefits</h3>Wage offered to successful applicants:<ul><li>$80,000 to $85,000 for Waiters, Cooks</li><li>$85,000 to $90,000 for Chefs</li><li>$80,000 to $100,000 for Managers</li><li>Competitive salary</li></ul><ul style="list-style-type:circle;"><li>Opportunities for career growth</li><li>Free food</li><li>Training and development programs</li><li>Beach location, close to public transport</li></ul>Pay, type of employment, expected hours<ul><li>Permanent full-time positions</li><li>38 hours per week</li></ul>&nbsp; <h3>Task & responsibilities</h3>We are currently looking for the right people to join our team and be inspired by the opportunity to build on a legacy that has been successful and widely acclaimed for the past 20 years..<ul><li>Manager - lead, direct and co-ordinate the operations of the business. Plan and maintain systems and procedures for operating efficiency and to manage and nurture the growth of all staff for optimum performance.</li><li>Sous Chef - responsible for planning and directing food preparation in the kitchen. This job is second in hierarchy after head chef, which means the person in this position has full control over the kitchen and is directly responsible of the food quality produced there, under supervision.</li><li>Chef de Partie - responsible for overseeing a section of the kitchen. They are responsible for all the dishes that are prepared in their section.</li><li>Cook - prepares and cooks food items from the menu by utilizing all cooking equipment in the kitchen.</li><li>Waiter (Drink Waiter, Formal Service Waiter, Silver Service Waiter, Sommelier, Wine Steward, Front of House) - ensure restaurant is set and packed down for each service and to provide a high level of one on one customer service while running a section within the restaurant.</li><li>Sommelier - responsible for the Icebergs Wine and Beverage program. Advising guests on wines based on their personal tastes. Recommending food and wine pairings.</li></ul> <h3>Qualification & experience</h3>Successful applicants must have one of the following:Chef:<ul><li>AQF Associate Degree, Advanced Diploma or Diploma **</li></ul>Cook:<ul><li>AQF Certificate III including at least two years of on-the-job training, or AQF Certificate IV **</li></ul>Restaurant Managers:<ul><li>Associate Degree, Advanced Diploma or Diploma **</li></ul>** At least three years of relevant experience may substitute for the formal qualifications listed above.Waiter:<ul><li>AQF Certificate III in Hospitality (Restaurant Front of House), OR&nbsp;</li><li>equivalent qualification as assessed by a Registered Training Organisation (RTO) AND at least 12 months relevant work experience (Note: 12 months relevant work experience is additional to placements during course of study), OR&nbsp;</li><li>At least 18 months' relevant work experience in Australia on a temporary visa, OR</li><li>At least two (2) years' relevant experience.</li></ul>

Positions looking to fill: 
Chef (Chef de Partie, Commis Chef, Demi Chef, Second Chef, Sous Chef), Cook, Restaurant Manager, Waiter, (Sommelier, FOH)

Chef, Cook, Manager, Waiter, Sommelier, Front of House

Business profile: Experience Raw Bar, Bondi's original sushi bar. Enjoy authentic Japanese &amp; fresh sashimi with stunning ocean views. Walk-ins welcome in North Bondi.Join the RAW BAR Bondi team as a Cook! We are looking for a skilled Cook to handle various cooking tasks, assist with menu planning, and maintain high standards of food quality. Cooks are responsible for the preparation and cooking of authentic Japanese &amp; fresh sashimi. <h3>Benefits</h3>Salary between $80,000 to $85,000, depending on work experience, skill level.<ul><li>Cooks can expect to earn between $80,000 to $85,000</li><li>Opportunity for career growth and development</li><li>Staff discounts on food and beverages</li><li>Enjoy a supportive and friendly work culture</li></ul> <h3>Task & responsibilities</h3><h2>Cook</h2><ol style="list-style-type:decimal;"><li>Ensure quality of food at Raw Bar meet high expectations</li><li>Use ovens, grills and cooking equipment within the Raw Bar kitchen to prepare menu items</li><li>Preparing and cooking food as per menu</li><li>Season food during cooking</li><li>Serve up plates of food for delivery to customers by waitstaff</li><li>Ensure food is stored correctly as per food safety guidelines</li><li>Take into account special dietary requirements</li><li>Plan menus with Head Chef</li></ol> <h3>Qualification & experience</h3><h2>Cook</h2><ul><li>Certificate III including at least two years of on-the-job training, or</li><li>Certificate IV</li><li>At least 3 years of relevant experience may substitute for the formal qualifications listed above.</li></ul>

We are looking for a skilled Cook to handle various cooking tasks, assist with menu planning, and maintain high standards.

Bar & Beverage Staff

Chefs/Cooks

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Other

Waiting Staff

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