Position: ChefBusiness Name:&nbsp;AN ENTERPRISES SA PTY LTDTrading as:Ind’O’MexLocation: McLaren Vale SA 5171Job type: Full-time (38 hours)Salary: $76,000 – $86,000 per year plus superannuation(Advertisement run by Efficient Recruitment services Pty ltd on behalf of&nbsp;AN ENTERPRISES SA PTY LTD)&nbsp;Position Overview:We are looking for an experienced Chef who can manage kitchen operations, prepare a variety of dishes, and uphold our commitment to quality and customer satisfaction. The ideal candidate will have a broad culinary background and the ability to work efficiently in a fast-paced environment.The Chef is responsible for planning, costing and directing the kitchen so that Indomex’s Indian–Mexican fusion offering stays consistent, profitable and true to the restaurant’s style: bold Indian spices with Mexican formats (burritos, tacos, quesadillas, fajitas, enchiladas, nachos and loaded fries) alongside classic curries, biryanis, tandoori items, naan and chef specials such as Nariyal Murgh, Prawn Malabar, Goat Masala/Vindaloo, Kashmiri Elaichi Lamb and Barra Goan. The role is kitchen leadership and commercial control, not line cooking alone. <h3>Benefits</h3>What We Offer:<ul><li>Competitive salary package + superannuation.</li><li>A supportive and inclusive work environment.</li><li>Opportunities for professional development and career advancement.</li><li>Staff discounts on meals.</li></ul> <h3>Task & responsibilities</h3>Duties &amp; Responsibilities:Menu Planning &amp; DevelopmentPlan, cost and update the Indian–Mexican fusion menu, including chef specials, feast deals and seasonal items. Keep recipes commercially viable and consistent with house style (curries, biryanis, tandoori, burritos, tacos, quesadillas, fajitas, nachos and loaded fries).Recipe CostingCost every dish for portion size, yield, labour and waste before it goes on the menu. Adjust recipes or pricing when ingredient costs change.Budgeting &amp; Food Cost ControlMonitor kitchen food cost, portion control and waste. Protect profitability across Indian mains, Mexican mains, entrees, rice, naan and add-ons.Purchasing &amp; InventoryForecast usage, order supplies and conduct stocktakes. Use local produce where practical and keep perishable stock within safe, usable limits.Kitchen OperationsOrganise daily workflow, mise en place and service so dine-in, pickup and delivery leave the pass on time and to standard.Roster &amp; Team LeadershipPrepare kitchen rosters, lead the team on the floor and allocate sections during service.Staff TrainingTrain and coach kitchen staff in house recipes, techniques and presentation so quality does not depend on one person.Quality AssuranceCheck dishes at every stage of preparation and plating. Maintain consistency of flavour, temperature and presentation.Hygiene &amp; Food SafetyEnforce food safety, hygiene and allergen procedures across the kitchen.Supplier &amp; Waste ManagementManage suppliers, FIFO rotation and waste reduction so food cost and quality stay under control.Service LiaisonWork with front-of-house on specials, spice levels, dietary requests and timing for group and feast orders.Menu ReviewReview sales mix and customer feedback and recommend which dishes to keep, refine or replace. <h3>Qualification & experience</h3>Skills &amp; Experience Required:To be considered for this role, you must meet the following requirements:<ul><li>Qualification: Minimum Certificate IV in Commercial Cookery or an equivalent qualification AQF level or above.</li><li>Work Experience: One years or more of Full-Time experience as a Chef in a fast-paced kitchen environment.</li><li>Culinary Expertise: Proficiency in preparing a variety of cuisines, including BBQ, seafood, and fast-food items.</li><li>Leadership Skills: Demonstrated ability to lead and manage a kitchen team effectively.</li><li>Time Management: Excellent organizational skills with the ability to multitask and prioritize.</li><li>Communication: Strong interpersonal and communication skills.</li><li>Flexibility: Willingness to work various shifts, including evenings, weekends, and public holidays.</li></ul>

Hospitality & Tourism

Annual

Ind'O'Mex is a vibrant restaurant located in the heart of McLaren Vale, South Australia Looking for Full time Chef's

CHEF

Full time

Lone Star Rib House &amp; Brews, Hallett Cove, is seeking a skilled chef to work in a busy environment. This is a full-time position and you will be required across the week.&nbsp;Work Location: 246 LonsdaleRoad, Hellett Cove, SA 5158Working hours: Full-time <h3>Benefits</h3>Career development <h3>Task & responsibilities</h3>Lead, train, guide and inspire our kitchen team to deliver the best results&nbsp;Supervise, and participate in, the preparation of all food items&nbsp;Monitoring special dietary requirementsContributing to menu planning, seasonal dishes and specialsMonitoring ingredient and kitchen stock levelsAssisting with ordering and receiving food and suppliesManaging food storage, rotation and portion controlMinimising food wastage and maintaining appropriate stock levelsCost control and budgeting&nbsp;Compliance with OH&amp;S and Food Safety standards&nbsp;Work alongside the Restaurant Manager as required <h3>Qualification & experience</h3>Possess relevant qualification in Commercial Cookery/Hospitality, to at least a hospitality related CertificateIV/Diploma level.&nbsp;Have at least 1 to 2 years professional experienceGood understanding of food preparation, kitchen operations, food safety and hygiene requirementsReliable, organised and able to work effectively both independently and as part of a team

Opportunity for a skilled Chef to be a part of a vibrant workplace!

Chef

We are looking for an enthusiastic Restaurant Manager to join our team at TAVERNA GREEK RESTAURANT.Duties:1. Managing Daily Restaurant Operations: Managing and coordinating daily front of house and restaurant operations, including opening and closing procedures, table allocations, reservations and ensuring the efficient delivery of food and beverage services.&nbsp;2. Staff Supervision, Training and Rostering: Supervising, training and mentoring front of house employees, allocating daily responsibilities, assisting with staff rostering, monitoring staff performance and ensuring compliance with restaurant policies and service standards.&nbsp;3. Customer Service and Operational Issue Resolution: Maintaining high standards of customer service, attending to guest enquiries and special requests, resolving customer complaints and managing operational issues to ensure a positive dining experience.&nbsp;4. Coordination of Food and Beverage Operations: Coordinating with kitchen staff and chefs to ensure effective communication, accurate orders, timely service and smooth coordination between front of house and back of house operations.&nbsp;5. Restaurant Standards, Cash and Stock Management: Monitoring restaurant cleanliness, hygiene and workplace safety standards, overseeing cash handling and POS transactions, monitoring stock levels and assisting with operational requirements to ensure the restaurant runs efficiently.&nbsp;&nbsp;Skills: Leadership &amp; people managementQualifications: Relevant DiplomaExperience: At least 1 year of relevant experience&nbsp;

We are looking for an enthusiastic Restaurant Manager to join our team at TAVERNA GREEK RESTAURANT.

Restaurant Manager

We are currently seeking a skilled and experienced chef/cook to join our professional kitchen team.&nbsp;&nbsp; <h3>Benefits</h3>Competitive Salary&nbsp;Staff MealsOpportunities for career development&nbsp;&nbsp; <h3>Task & responsibilities</h3>Preparing, cooking, and presenting menu items to high standards.&nbsp;Planning and organising food preparation and cooking activities.&nbsp;Ensuring ingredients are fresh, of high quality, and stored properly.&nbsp;Monitoring food portions, presentation, and waste levels.Regulating temperatures of ovens, grills, and other cooking equipment.&nbsp;Maintaining the cleanliness and organisation of the kitchen and work areas.&nbsp;Following food safety and hygiene standards (including HACCP requirements).&nbsp;Assisting in menu planning and ensuring stock levels are maintained.Collaborating with kitchen staff to ensure smooth service flow.&nbsp;Training and supervising kitchen assistants or junior staff when required&nbsp;&nbsp; <h3>Qualification & experience</h3>Certificate III, IV in Commercial Cookery or equivalent qualification OR at least 1 to 5 years of relevant work experience.&nbsp;Proven experience working in a fast-paced commercial kitchen.Strong knowledge of food safety regulations and kitchen hygiene.&nbsp;Ability to work under pressure and manage multiple tasks.Good communication skills and the ability to work well in a team.&nbsp;Flexibility to work evenings, weekends, and public holidays as required.&nbsp;&nbsp;

La Bottega Ristorante is a vibrant and authentic Italian dining venue and seeking a skilled and experienced chef/cook to join our team

CHEF/COOK

Chilli Chef is a Chinese restaurant, specializing in Hunan cuisine known for its bold, spicy flavours. Its menu includes entrees, main courses, soups, desserts, noodles, fried rice, steamed dishes and vegetables. We’re now looking for a cook (Chinese Cuisine) to join our friendly team.&nbsp;Your daily duties:&nbsp;<ul><li>Preparing and cooking traditional Chinese dishes using cooking methods and techniques specific to Chinese cuisine;</li><li>Preparing meat, seafood, vegetables, sauces and stocks required for the restaurant’s Chinese dishes;</li><li>Applying traditional Chinese cooking techniques, including wok cooking and steaming, according to menu requirements;</li><li>Controlling cooking temperatures, seasoning, portions and presentation to maintain consistent food quality;</li><li>Checking ingredient quality and storing food safely in temperature-controlled facilities;</li><li>Assisting with menu planning and estimating ingredient requirements;</li><li>Providing guidance to kitchen staff on traditional Chinese food preparation and cooking techniques.</li></ul>To be considered for the role you must have&nbsp;<ul style="list-style-type:disc;"><li>at least relevant AQF Certificate III qualification or equivalent;&nbsp;or 3 years of experience in preparing and cooking traditional Chinese cuisine;&nbsp;</li><li>Strong knowledge of traditional Chinese cooking methods, seasoning and wok techniques.</li><li>Ability to work as a part of a team environment;&nbsp;</li><li>Ability to work flexible hours;&nbsp;</li><li>Excellent communication skills;&nbsp;</li><li>The ability to maintain high and consistent food standards at all times.</li></ul>

We’re now looking for a cook (Chinese Cuisine) to join our friendly team.

Cook (Chinese Cuisine)

The Chef will be responsible for preparing, cooking, and presenting a variety of pasta dishes and modern Italian menu items in line with Fugazzi’s culinary standards. This role ensures smooth kitchen operations, consistent food quality, adherence to food safety standards, and the development of seasonal menus. The Chef will also mentor junior kitchen staff to maintain Fugazzi’s reputation for excellence. <h3>Benefits</h3> <h3>Task & responsibilities</h3>Key ResponsibilitiesFood Preparation &amp; Cooking<ul><li style="text-align:justify;">Prepare, cook, and plate pasta dishes, sauces, and modern Italian entrées according to restaurant recipes and presentation standards.</li><li style="text-align:justify;">Produce fresh pasta from scratch (e.g., tagliatelle, gnocchi, ravioli) using appropriate techniques, equipment, and portion controls.</li><li style="text-align:justify;">Assist in the development, testing, and refinement of new dishes for seasonal or special menus.</li><li style="text-align:justify;">Ensure consistency of taste, texture, portion size, and presentation across all service periods.</li></ul>Kitchen Operations<ul><li style="text-align:justify;">Oversee a designated section of the kitchen (e.g., pasta, grill, cold larder) and ensure its efficient operation during service.</li><li style="text-align:justify;">Manage mise-en-place, stock rotation, ingredient preparation, and storage.</li><li style="text-align:justify;">Monitor supply levels and report shortages to the Head Chef or Sous Chef.</li><li style="text-align:justify;">Ensure equipment is used safely and maintained in good working condition.</li></ul>Food Safety, Compliance &amp; Quality Control<ul><li style="text-align:justify;">Comply with Food Safety Standards, WHS regulations, and internal hygiene protocols.</li><li style="text-align:justify;">Monitor food quality, storage temperatures, and cleanliness of work areas.</li><li style="text-align:justify;">Follow HACCP procedures and maintain required documentation (temperature logs, cleaning schedules, etc.).</li></ul>Training &amp; Team Collaboration<ul><li style="text-align:justify;">Supervise and mentor cooks, kitchen hands, and apprentices as required.</li><li style="text-align:justify;">Provide guidance on pasta-making techniques and kitchen workflow.</li><li style="text-align:justify;">Work collaboratively with other chefs to ensure smooth service operations.</li><li style="text-align:justify;">Assist the leadership team in maintaining a positive, respectful, and productive kitchen culture.</li></ul>Menu &amp; Business Support<ul><li style="text-align:justify;">Contribute to menu planning and cost control through portion management and efficient use of ingredients.</li><li style="text-align:justify;">Support the Head Chef in achieving kitchen performance KPIs, including food cost, wastage reduction, and service quality.</li></ul>&nbsp; <h3>Qualification & experience</h3>Required Qualifications &amp; Experience<ul><li style="text-align:justify;">Certificate III or IV in Commercial Cookery (or equivalent qualification).</li><li style="text-align:justify;">At least three years of full-time experience as a Chef in a commercial kitchen, preferably with exposure to Italian or pasta-focused cuisine.</li><li style="text-align:justify;">Proven skill in pasta production, sauce preparation, and modern culinary techniques.</li><li style="text-align:justify;">Strong understanding of food safety, kitchen hygiene, and HACCP principles.</li><li style="text-align:justify;">Ability to work efficiently under pressure in a high-volume, premium dining environment.</li><li style="text-align:justify;">Strong teamwork, communication, and organisational skills.</li></ul>Desirable Skills<ul><li style="text-align:justify;">Experience in contemporary Italian, Mediterranean, or modern European cuisine.</li><li style="text-align:justify;">Creativity in menu design and interest in developing new dishes.</li><li style="text-align:justify;">Experience training junior staff in a professional kitchen setting.</li></ul>Organisational Structure<ul><li style="text-align:justify;">Reports to: Head Chef / Sous Chef</li><li style="text-align:justify;">Supervises: Commis Chefs, Cooks, Apprentices (as required)</li></ul>

Seeking for a qualified Chef with demonstrated expertise in pasta production and contemporary Italian cuisine.

EXPERIENCE CHEF

Syculy Lab Pty Ltd is a vibrant Italian restaurant and Sicilian pastry laboratory specialising in authentic Italian cuisine, handcrafted pizzas and traditional Sicilian pastries.We are seeking a skilled and experienced Restaurant Manager to oversee daily restaurant operations, lead our hospitality team and ensure exceptional customer service. The successful candidate will be responsible for maintaining operational efficiency, managing staff, controlling costs and upholding high standards of food quality, hygiene and customer satisfaction. <h3>Benefits</h3>We offer a competitive annual salary of AUD 80,000–82,000, plus superannuation, and a full-time position within a welcoming and supportive work environment. Employees benefit from paid annual leave and personal leave in accordance with Australian employment standards, along with opportunities for professional growth, leadership development and career progression within a dynamic hospitality business specialising in authentic Italian and Sicilian cuisine. <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li>Organize and control the restaurant's operations for dining and catering services, to maximize profitability and expansion.</li><li>Plan and set up menus in consultation with chefs and management.</li><li>Supervise portion control and quantities of food preparation to minimize waste.</li><li>Work with management in marketing, advertising, planning and organizing special occasions and functions.</li><li>Arrange purchase, procurement and pricing of goods/stock according to company budget, in consultation with chefs and management.</li><li>Maintain records of stock levels.</li><li>Follow store administrative procedures for all stock takes.</li><li>Maintain records of financial transactions ensuring conformance to budgetary requirements and overall performance improvement.</li><li>Cash handling and banking procedures as required.</li><li>Ensure dining facilities comply with health regulations and are clean, functional, and of suitable appearance. Enforce sanitary practices for food handling and general cleanliness throughout.</li><li>Quality Assurance.</li><li>Confer with customers to assess their satisfaction with meals and service. Investigate and resolve complaints concerning food quality and service.</li><li>Hire, train, supervise and schedule food service personnel, including waiting and kitchen staff.</li><li>Take reservations, greet guests and assist in taking orders as required, to perform day-to-day restaurant operational tasks.</li><li>Perform other duties as assigned by management to carry out restaurant operations in an efficient and competent manner ensuring customer satisfaction at all times.</li></ul> <h3>Qualification & experience</h3>Requirements<ul style="list-style-type:disc;"><li>Diploma of Hospitality Management, or an equivalent relevant qualification. At least three years of relevant work experience in restaurant management may substitute for formal qualifications.</li><li>At least one year of relevant experience working as a Restaurant Manager in a restaurant or hospitality establishment, preferably with experience in Italian dining or a similar restaurant environment.</li></ul>Key Skills &amp; Attributes<ul style="list-style-type:disc;"><li>Strong commitment to maintaining high standards of customer service, food safety and hygiene.</li><li>Proven ability to lead, train and supervise restaurant staff.</li><li>Able to work well within a team and independently.</li><li>Good organisational and communication skills.</li><li>Strong leadership and problem-solving skills.</li><li>Good knowledge of restaurant operations, stock control and cost management.</li><li>Ability to work efficiently in a fast-paced restaurant environment.</li></ul>Availability<ul style="list-style-type:disc;"><li>Flexibility to work rotating shifts, including evenings, weekends and public holidays.</li></ul>

Join Syculy Lab as a Restaurant Manager and lead a passionate team in a vibrant Adelaide restaurant specialising in authentic Sicilian cuisine!

This position is offered on a permanent full-time basis, working 38 hours per week. <h3>Benefits</h3><ul style="list-style-type:disc;"><li>Professional growth</li><li>A friendly team environment with a great community care spirit</li><li>Ability to visibly see your impact on the business and its service</li></ul> <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li>Manage day-to-day restaurant operations, including staffing, inventory and service delivery, ensuring high standards of quality and customer satisfaction.</li><li>Recruit, train and supervise restaurant staff, prepare rosters and manage employee performance.</li><li>Manage the restaurant’s budget, monitor revenue and operating costs, and maintain financial transaction records.</li><li>Arrange purchasing within budget, monitor stock levels and maintain accurate inventory records.</li><li>Plan menus and specials in consultation with the Chef, review pricing and communicate menu changes to staff.</li><li>Oversee food and beverage service, seek customer feedback and resolve complaints professionally.</li><li>Ensure dining areas are clean, functional and well presented, and comply with food safety, hygiene and workplace health and safety requirements.</li><li>Plan and organise restaurant functions, group bookings and special events.</li><li>Develop marketing strategies and promotions to attract new customers and encourage repeat business.</li></ul> <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li>Excellent English skills</li><li>The right to work in Australia&nbsp;</li><li>QF Associate Degree, Advanced Diploma or Diploma in hospitality or related field</li><li>Minimum of 1 year of work experience&nbsp; in relevant roles</li><li>Team management skills</li><li>Ability to work in a fast paced environment</li><li>Strong time management skills</li><li>Proficiency in all aspects of food safety</li><li>Positive communication skills, energy and attitude</li></ul>

Full time, $79,500–$84,500 + Superannuation

About the RoleCareer-focused benefits of joining Afghan Flavour:Working as a Cook at Afghan Flavour, means becoming part of a team passionate about authentic Afghan cuisine and warm hospitality. You’ll gain valuable hands-on experience in food preparation, kitchen operations, and teamwork while developing your skills in a vibrant and welcoming restaurant environment. <h3>Benefits</h3><ul><li>Valuable culinary experience – Develop hands-on skills in preparing authentic Afghan cuisine while gaining practical experience in a professional kitchen.</li><li>Supportive team environment – Work alongside an experienced kitchen team where collaboration, learning and teamwork are valued.</li><li>Skill development – Strengthen your cooking, food preparation, time management and kitchen organisation skills in a busy hospitality environment.</li><li>Authentic Afghan cuisine – Gain experience working with traditional Afghan ingredients, flavours, spices and cooking techniques.</li><li>Career growth opportunities – Build valuable hospitality experience that can support your long-term career progression within the culinary and hospitality industry.</li><li>Salary: $80,000 – $120,000 per annum</li></ul>It’s a great opportunity for a motivated Cook looking to develop their culinary skills while working in a welcoming restaurant environment focused on quality food and authentic Afghan flavours. <h3>Task & responsibilities</h3><ul><li>Examine fresh meat, vegetables, spices and other ingredients to ensure quality and freshness for the required cuisine.</li><li>Regulate temperatures of ovens, grills, stovetops and other cooking equipment to ensure food is cooked safely and consistently.</li><li>Prepare and cook a variety of Afghan dishes using traditional cooking methods, recipes and preparation techniques.</li><li>Season and flavour food using appropriate Afghan herbs, spices and seasoning combinations to achieve authentic taste.</li><li>Portion and plate prepared dishes, adding appropriate sauces, gravies, garnishes and accompaniments.</li><li>Store raw and prepared food in temperature-controlled facilities in accordance with food safety and hygiene requirements.</li><li>Prepare and modify dishes to accommodate special dietary requirements and customer preferences where required.</li><li>Assist with estimating ingredient quantities and food requirements based on menu and expected service demand.</li><li>Maintain clean and hygienic food preparation and cooking areas and follow relevant food safety procedures.</li><li>Assist and provide guidance to other kitchen staff and apprentices in food preparation and cooking techniques when required.</li></ul>&nbsp; <h3>Qualification & experience</h3><ul><li>AQF Certificate IV in Commercial Cookery (ANZSCO Skill Level 3), or&nbsp;</li><li>AQF Certificate III in Commercial Cookery including at least two years of on-the-job training, or an equivalent combination of relevant qualifications and experience.</li><li>Minimum 2 years of relevant experience in a commercial kitchen environment.</li><li>Sound knowledge of food preparation, cooking methods, seasoning and safe food handling practices.</li><li>Demonstrated ability to prepare and cook a range of menu items to a consistent standard.</li><li>Strong knife skills and ability to safely operate ovens, grills, stovetops and other commercial cooking equipment.</li><li>Ability to portion, plate and present food appropriately, including adding sauces, gravies and garnishes.</li><li>Ability to prepare food to meet special dietary requirements where required.</li><li>Strong attention to detail and commitment to food quality, presentation, hygiene and kitchen cleanliness.</li><li>Ability to work efficiently under pressure in a busy kitchen and meet preparation and service deadlines.</li><li>Motivated, reliable and hardworking, with a positive attitude and ability to work effectively as part of a kitchen team.</li><li>Flexibility to work a 7-day rotating roster, including weekends and public holidays as required.</li><li>Australian work rights required.</li></ul>Availability to work a minimum of 38 hours per week in this full-time, permanent, on-site position.

Join Afghan Flavour and build your hospitality career while developing your cooking skills and gaining hands-on experience in authentic Afghan cuisine

Cook | DAYKUNDI PTY LTD| AFGHAN FLAVOUR| Salisbury 5108 South Australia

The Chef will be responsible for preparing, cooking, and presenting a variety of pastry dishes and modern Italian menu items in line with Fugazzi’s culinary standards. This role ensures smooth kitchen operations, consistent food quality, adherence to food safety standards, and the development of seasonal menus. The Chef will also mentor junior kitchen staff to maintain Fugazzi’s reputation for excellence. <h3>Benefits</h3> <h3>Task & responsibilities</h3>Key ResponsibilitiesFood Preparation &amp; Cooking<ul><li style="text-align:justify;">Prepare, cook, and plate dessert dishes, sauces, and modern Italian entrées according to restaurant recipes and presentation standards.</li><li style="text-align:justify;">Produce ice creams, sorbets and desserts from scratch (e.g., Vanilla Ice Cream, Chocolate Sorbetto, Crème Patisserie) using appropriate techniques, equipment, and portion controls.</li><li style="text-align:justify;">Assist in the development, testing, and refinement of new dishes for seasonal or special menus.</li><li style="text-align:justify;">Ensure consistency of taste, texture, portion size, and presentation across all service periods.</li></ul>Kitchen Operations<ul><li style="text-align:justify;">Oversee a designated section of the kitchen (e.g., pastry, pasta, cold larder) and ensure its efficient operation during service.</li><li style="text-align:justify;">Manage mise-en-place, stock rotation, ingredient preparation, and storage.</li><li style="text-align:justify;">Monitor supply levels and report shortages to the Head Chef or Sous Chef.</li><li style="text-align:justify;">Ensure equipment is used safely and maintained in good working condition.</li></ul>Food Safety, Compliance &amp; Quality Control<ul><li style="text-align:justify;">Comply with Food Safety Standards, WHS regulations, and internal hygiene protocols.</li><li style="text-align:justify;">Monitor food quality, storage temperatures, and cleanliness of work areas.</li><li style="text-align:justify;">Follow HACCP procedures and maintain required documentation (temperature logs, cleaning schedules, etc.).</li></ul>Training &amp; Team Collaboration<ul><li style="text-align:justify;">Supervise and mentor cooks, kitchen hands, and apprentices as required.</li><li style="text-align:justify;">Provide guidance on pasta-making techniques and kitchen workflow.</li><li style="text-align:justify;">Work collaboratively with other chefs to ensure smooth service operations.</li><li style="text-align:justify;">Assist the leadership team in maintaining a positive, respectful, and productive kitchen culture.</li></ul>Menu &amp; Business Support<ul><li style="text-align:justify;">Contribute to menu planning and cost control through portion management and efficient use of ingredients.</li><li style="text-align:justify;">Support the Head Chef in achieving kitchen performance KPIs, including food cost, wastage reduction, and service quality.</li></ul> <h3>Qualification & experience</h3>Required Qualifications &amp; Experience<ul><li style="text-align:justify;">A relevant formal qualification in professional cookery or completion of a recognised Chef/Commis Chef apprenticeship.</li><li style="text-align:justify;">At least 12 months relevant full-time professional experience in commercial kitchens; two or more years is preferred.</li><li style="text-align:justify;">Demonstrated experience preparing, cooking and presenting dishes across multiple kitchen sections.</li><li style="text-align:justify;">Sound knowledge of food safety, hygiene, allergen management, stock rotation and workplace health and safety requirements.</li><li style="text-align:justify;">Experience with menu planning, stock ordering, portion control and minimising food wastage.</li><li style="text-align:justify;">Ability to work effectively under pressure, manage service independently and support or supervise junior kitchen staff.</li><li style="text-align:justify;">Pastry and functions or large-scale catering experience will be highly regarded.</li><li style="text-align:justify;">Ability to work efficiently under pressure in a high-volume, premium dining environment.</li><li style="text-align:justify;">Strong teamwork, communication, and organisational skills.</li></ul>

Seeking for a suitably qualified Chef with demonstrated expertise in pastry and dessert production and contemporary Italian cuisine.

Bar & Beverage Staff

Chefs/Cooks

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