We are looking for a skilled and motivated culinary professional who is passionate about preparing quality food and contributing to the vibrant dining experience we offer our customers.As a Chef, you will be responsible for managing an allocated section of our commercial kitchen, planning and preparing dishes, maintaining food quality and presentation standards, and coordinating kitchen activities to ensure efficient daily operations.This is a hands-on role requiring sound culinary knowledge, strong organisational skills and the ability to work effectively in a busy hospitality environment.Key Duties and Responsibilities<ul><li>Plan and contribute to the development of menus and seasonal dishes, taking into consideration customer preferences, ingredient availability, food costs and the dining style of Soultys.</li><li>Estimate food and labour costs, determine ingredient quantities and assist in maintaining efficient kitchen operations within budgetary requirements.</li><li>Prepare, cook and present a variety of dishes in accordance with established recipes, menu specifications and presentation standards.</li><li>Manage and coordinate food preparation and cooking activities within an allocated kitchen section to ensure consistency, quality and timely meal service.</li><li>Monitor the quality of ingredients and finished dishes, including checking freshness, cooking methods, portion sizes, flavours and presentation.</li><li>Supervise, train and provide guidance to junior kitchen staff, including demonstrating cooking techniques, food preparation procedures and appropriate use of kitchen equipment.</li><li>Coordinate with kitchen colleagues and management regarding menu requirements, food preparation, staffing and service operations.</li><li>Monitor kitchen inventory, estimate stock requirements and assist with ordering food supplies and ingredients to maintain adequate stock levels and minimise wastage.</li><li>Maintain appropriate food storage and preservation procedures, including temperature monitoring and stock rotation, in accordance with food safety requirements.</li><li>Ensure compliance with applicable food hygiene, sanitation and workplace health and safety regulations throughout kitchen operations.</li><li>Contribute to improvements in cooking methods, menu offerings and kitchen procedures to maintain food quality and operational efficiency.</li><li>Assist in coordinating kitchen staff duties and workflow to ensure efficient operations during peak dining periods, weekends and public holidays.</li></ul>Qualifications and ExperienceApplicants must meet the following minimum requirements:<ul><li>An AQF Diploma or higher qualification in Commercial Cookery, Hospitality, Kitchen Management or a closely related culinary field;&nbsp;</li><li>At least one year of full-time relevant work experience as a Chef in a commercial kitchen or equivalent professional hospitality environment.</li></ul>Applicants must also demonstrate:<ul><li>Strong technical knowledge of commercial cooking methods, food preparation techniques and kitchen operations.</li><li>Experience in menu planning, food preparation, cooking and presentation of quality dishes.</li><li>Ability to coordinate kitchen activities and supervise or guide junior kitchen staff.</li><li>Sound understanding of food safety regulations, hygiene standards and safe food handling practices.</li><li>Strong organisational and time management skills, particularly during busy service periods.</li><li>Ability to work independently and collaboratively within a kitchen team.</li><li>Good communication, leadership and problem-solving skills.</li><li>Attention to detail and commitment to maintaining consistent food quality and presentation.</li><li>A creative and proactive approach to menu development and improving kitchen operations.</li><li>Reliability, professionalism and availability to work rostered shifts, including weekends and public holidays.</li></ul>What We Offer<ul><li>Permanent, full-time employment (38 hours per week).</li><li>Competitive annual salary of $79,500 – $85,000 plus 12% superannuation.</li><li>Staff meals during shifts.</li><li>Opportunity to contribute to menu development and kitchen operations.</li><li>Supportive and collaborative kitchen environment.</li><li>Opportunity to develop professionally within a busy beachside hospitality establishment.</li></ul>

Hospitality & Tourism

Annual

Salary: $79,500 – $85,000 per annum + 12% superannuation

Chef – Full-Time

Full time

We are seeking a skilled and motivated Cook to join our kitchen team and assist with the preparation and delivery of high-quality café dishes in a busy hospitality environment. <h3>Benefits</h3><ul><li>Full-time employment with a supportive kitchen team.&nbsp;</li><li>An opportunity to work with fresh ingredients and a varied café menu.&nbsp;</li><li>A professional kitchen environment focused on food quality and consistency.&nbsp;</li><li>Remuneration plus superannuation&nbsp;</li><li>4 weeks annual leave per year</li></ul> <h3>Task & responsibilities</h3><ul><li>Prepare, cook and present breakfast, brunch and lunch dishes in accordance with the café’s menu and quality standards.&nbsp;</li><li>Prepare ingredients, including vegetables, meats, seafood, eggs, sauces, dressings and other food items.&nbsp;</li><li>Cook a variety of dishes using appropriate cooking methods, including grilling, frying, roasting, baking and sautéing.</li><li>Prepare sandwiches, burgers, salads, hot dishes and other menu items as required. Monitor food quality, portion sizes, presentation and consistency.&nbsp;</li><li>Maintain appropriate food storage, stock rotation and temperature control procedures.&nbsp;</li><li>Assist with menu preparation, daily specials and seasonal food offerings.&nbsp;</li><li>Monitor ingredient availability and report stock requirements to management.&nbsp;</li><li>Maintain cleanliness and organisation of kitchen workstations, equipment and storage areas.</li><li>Follow food safety, hygiene, workplace health and safety requirements.&nbsp;</li><li>Work collaboratively with other kitchen team members to ensure timely service during busy periods.&nbsp;</li><li>Minimise food wastage and maintain efficient kitchen operations.</li></ul> <h3>Qualification & experience</h3><ul><li>Relevant commercial kitchen experience in a café, restaurant or similar hospitality establishment.&nbsp;</li><li>Knowledge of food preparation techniques, cooking methods and kitchen equipment.&nbsp;</li><li>Understanding of food safety, hygiene and safe food handling practices.&nbsp;</li><li>Ability to work efficiently under pressure and manage multiple orders.&nbsp;</li><li>Strong attention to detail, food quality and presentation.&nbsp;</li><li>Good communication, teamwork and organisational skills.&nbsp;</li><li>Relevant cookery qualifications will be highly regarded.</li></ul>

We are seeking a skilled and motivated Cook to join our kitchen team and assist with the preparation and delivery of high-quality café dishes.

Cook

<h2>About the Roles</h2>Are you an experienced hospitality professional ready for your next opportunity?The Boathouse Group is on the lookout for talented Trade Waiters, Bar Supervisors, Assistant Venue Managers &amp; Venue Managers to join our teams across Manly Pavilion, The Boathouse North Wollongong, Mona Social and Barrenjoey House Palm Beach.We are looking for people who understand exceptional hospitality and take pride in creating memorable guest experiences.Whether you're an experienced Trade Waiter who thrives on the floor, a Bar Supervisor who knows how to supervise a high-performing bar team, or a Assistant Venue Manager / Venue Manager who can drive the overall operation, we're looking for hospitality professionals who bring energy, leadership and a genuine passion for what they do.Across these roles, you will play an important part in delivering outstanding service, maintaining high standards and creating venues that guests want to return to.Trade Waiter - $80,000 + super&nbsp;<ul><li>Deliver exceptional, knowledgeable and genuine service throughout the guest experience.</li><li>Take ownership of your section, ensuring service is efficient, polished and attentive.</li><li>Maintain strong knowledge of the menu, wine and beverage offerings.</li><li>Build genuine relationships with guests and create memorable dining experiences.</li><li>Support the wider FOH team to maintain smooth service and high venue standards.</li><li>Assist with opening, closing and maintaining presentation across the venue.</li></ul>Bar Supervisor - from $85,000 - $90,000 + super<ul><li>Supervise the day-to-day operation of the bar to ensure efficient service and consistent beverage quality.</li><li>Prepare and serve beverages, including cocktails, wine, beer, spirits and non-alcoholic options, in accordance with venue standards.</li><li>Provide day-to-day direction and support to bar team members, ensuring tasks are completed efficiently and service standards are maintained.</li><li>Lead by example, demonstrating strong beverage knowledge, professional conduct and a positive approach to guest service.</li><li>Assist with training and onboarding new bar team members, including beverage preparation, product knowledge, POS procedures and service standards.</li><li>Assist with beverage ordering and stock replenishment as directed by the Venue Manager / Precinct Manager.</li><li>Maintain high standards of cleanliness, organisation and presentation across the bar, cellar and back-of-house areas.</li></ul>Assistant Venue Manager - from $80,000 plus super<ul><li>Support the Venue Manager with the day-to-day operation and leadership of the venue.</li><li>Lead by example on the floor, delivering exceptional service and maintaining high standards.</li><li>Coach, mentor and develop FOH team members to build a positive and high-performing culture.</li><li>Assist with rostering, labour management and ensuring appropriate staffing levels across service.</li><li>Support venue performance through strong operational, service and cost-control practices.</li><li>Take ownership of the venue in the Venue Manager’s absence, ensuring a smooth and successful service.</li><li>Assist with maintaining venue presentation, compliance and operational standards.</li><li>Build genuine relationships with guests and resolve any service issues with professionalism.</li></ul>Venue Manager - from $90,000 plus super<ul><li>Lead the overall day-to-day operation of the venue, ensuring exceptional guest experiences and service standards.</li><li>Lead, coach and develop the FOH team to build a positive, high-performing culture.</li><li>Drive operational performance across service, labour, costs, sales and guest satisfaction.</li><li>Maintain high standards of presentation, compliance, cleanliness and venue operations.</li><li>Build strong relationships with guests, team members, suppliers and the local community.</li><li>Work closely with senior leadership to implement initiatives and continually improve the venue.</li></ul><h3>&nbsp;</h3><h2>&nbsp;</h2><h2>About You</h2>To be the perfect addition to our team, you will have experience in a premium or high-quality hospitality environment and:<ul><li>Have previous experience in a Trade Waiter, Bar Manager, &nbsp;Assitant Venue Manager, Venue Manager or similar hospitality leadership role;</li><li>Have a genuine passion for hospitality, guest experience and service;</li><li>Be confident leading by example and maintaining exceptional service standards;</li><li>Have a confident, positive and can-do attitude;</li><li>Be friendly, approachable and genuine;</li><li>Take pride in presentation, attention to detail and venue standards;</li><li>Be a team player with a collaborative working style;</li><li>Hold a valid RSA or be willing to obtain one.</li></ul><h2>&nbsp;</h2><h2>About the Opportunity</h2>With venues across some of Sydney and the NSW Central Coast's most iconic locations, The Boathouse Group offers the opportunity to work alongside passionate hospitality professionals in venues that genuinely care about quality, people and guest experience.We're always looking for great people to join our team, so if you're ready to take your next step in hospitality, we'd love to hear from you.<h2>&nbsp;</h2><h2>About the Process</h2>Apply now with your CV and a cover letter telling us a little bit about yourself, your experience and why you'd love to join The Boathouse Group.

Experienced Trade Waiters & FOH Supervisors wanted across The Boathouse Group. Bring your passion, leadership and exceptional guest service.

Trade Waiters, Bar Managers & Venue Managers

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

The Company / PropertyJonah's Restaurant &amp; Boutique Hotel, Whale Beach is one of Australia's most luxurious ocean retreats located on Sydney's Northern Beaches. The perfect beachside escape, Jonah’s offers an award-winningRestaurant, eleven boutique accommodation rooms along with meeting and functions spaces catering to conferences, special events and weddings.Jonah's Restaurant offers outstanding contemporary Australian cuisine with an Italian influence and an extensive wine list drawn from a cellar containing over 2500 bottles of vintage Australian andinternational wines. The five-star menu and service has earned Jonah's Restaurant a 'Chef's Hat' by the Sydney Morning Herald Good Food Guide for 12 years and awarded the Best Hotel Wine list in the Worldby the World of Fine Wine.Under the direction of our Executive Chef, Rey Ambas, Jonahs Restaurant &amp; Boutique Hotel is now seeking applications from qualified and experienced Chef De Parties for fulltime vacancies immediately.The RoleThe Chef De Partie (CDP) is required to control a section of the Kitchen, preparing and presenting a variety of a la carte dishes to the highest standards and assist in all Kitchen operations includingordering, staff training and cost control.Main duties are:· Hands on in all aspects of kitchen operations including food preparation, production and presentation ensuring consistency and quality at all times.· Develop menu and enforce service, presentation and operational standards.· Ensure departmental procedures that are implemented i.e. closing down of the kitchen at night, are carried out correctly· Prepare and cook food to the highest quality and standard.· Order stock, kitchen supplies and equipment· Maintain cleanliness and hygiene practices and ensure food safety standards are maintained in accordance with food safety standards and regulations.· Accountable for budgets and wastage· Collection and implementation of all running sheets· Staff development, training and supervision of all staff under your directionTo be successful in this position YOU will have:· Trade Qualifications· Practical, demonstrated experience as a CDP. Experience in a five star or luxury environment is preferred.Strong written and verbal communication skills· An obvious passion for food and your culinary career and the desire to produce and be responsible for producing the highest quality and consistency food.· Excellent presentation and consistency in both your work and personal life&nbsp; <h3>Benefits</h3>Salary Range between $76.515 - $80k pa· A creative, challenging and rewarding working environment that will encourage and allow you andyour career to grow· The opportunity to work in a growing, prestigious, award-winning establishment and put your careerin the right directionAll positions will be rostered 38 hours per week and be available during days, nights, weekends andpublic holidays.Job Type: Full-timePay: $76,515.00 – $80,000.00 per yearother Benefits:Professional development assistanceVisa sponsorship <h3>Task & responsibilities</h3>The RoleThe Chef De Partie (CDP) is required to control a section of the Kitchen, preparing and presenting a variety of a la carte dishes to the highest standards and assist in all Kitchen operations includingordering, staff training and cost control.Main duties are:· Hands on in all aspects of kitchen operations including food preparation, production and presentation ensuring consistency and quality at all times.· Develop menu and enforce service, presentation and operational standards.· Ensure departmental procedures that are implemented i.e. closing down of the kitchen at night, are carried out correctly· Prepare and cook food to the highest quality and standard.· Order stock, kitchen supplies and equipment· Maintain cleanliness and hygiene practices and ensure food safety standards are maintained in accordance with food safety standards and regulations.· Accountable for budgets and wastage· Collection and implementation of all running sheets· Staff development, training and supervision of all staff under your directionTo be successful in this position YOU will have:· Trade Qualifications· Practical, demonstrated experience as a CDP. Experience in a five star or luxury environment is preferred.Strong written and verbal communication skills· An obvious passion for food and your culinary career and the desire to produce and be responsible for producing the highest quality and consistency food.· Excellent presentation and consistency in both your work and personal life <h3>Qualification & experience</h3>Qualified Chef1 year plus experience in kitchen&nbsp;

Join Jonahs Restaurant & Boutique Hotel as Chef De Partie! Prepare high-quality dishes, manage kitchen operations, and train staff. Apply now!

CHEF DE PARTIE

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

Mensho Tokyo is seeking an experienced and motivated Chef to join its kitchen team at Victoria Cross, North Sydney. The successful candidate will prepare high-quality Japanese dishes, maintain food quality and presentation standards, and contribute to the smooth operation of the kitchen. <h3>Benefits</h3>&nbsp;<ul><li>Full-time employment</li><li>Competitive salary of $80,000 + superannuation</li><li>Work in a professional Japanese restaurant environment</li><li>Supportive and collaborative kitchen team</li><li>Opportunities to develop culinary skills</li><li>Staff meals and workplace benefits</li></ul> <h3>Task & responsibilities</h3>&nbsp;<ul><li>Prepare and cook Japanese dishes according to recipes and restaurant standards</li><li>Prepare ingredients, sauces, stocks and other kitchen components</li><li>Maintain consistent food quality, presentation and portion sizes</li><li>Monitor food quality, freshness and storage</li><li>Assist with stock control and minimise food wastage</li><li>Maintain a clean and organised kitchen</li><li>Follow food safety, hygiene and WHS requirements</li><li>Work efficiently during busy service periods</li><li>Coordinate with kitchen staff to ensure smooth service</li><li>Assist with general kitchen operations and menu preparation</li></ul> <h3>Qualification & experience</h3>&nbsp;<ul><li>Minimum 1 year of experience as a Chef or in a similar commercial kitchen</li><li>Relevant culinary qualification is desirable</li><li>Experience with Japanese cuisine is highly regarded</li><li>Good knowledge of food preparation and cooking techniques</li><li>Understanding of food safety and hygiene requirements</li><li>Ability to work effectively in a fast-paced environment</li><li>Strong teamwork and communication skills</li><li>Reliable, organised and committed to high food standards</li></ul>

Join Mensho Tokyo at Victoria Cross and develop your culinary career in a dynamic Japanese restaurant environment.

Chef

<ul style="list-style-type:disc;"><li>Run prep and service in a fast-paced restaurant and bar kitchen</li><li>Work independently, including running one section or service solo when required</li><li>Employment type: Full-time</li><li>Pay: $79,423 + superannuation + tips</li><li>Start date: Must be available to commence work from 1 December 2026Minimum 1 years' experience working as a chef in a comparable venue</li><li>Experience with Mexican or Latin American cuisine is highly regarded</li><li>Current NSW Food Safety Supervisor certificate (essential)</li><li>Confident working independently and taking ownership of your section</li><li>Reliable, organised and calm under pressure during busy trade</li><li>Ability to assist junior chefs and cooks.</li><li>Must hold full working rights in Australia. Australian citizens and permanent residents are strongly encouraged to apply</li></ul>&nbsp;&nbsp; <h3>Benefits</h3>Weekly wages. Monthly tips. Annual team party. Paid sick leave. 20 days paid annual leave. Company is flexible with day and night rostering. Opportunity for future role growth.&nbsp;&nbsp; <h3>Task & responsibilities</h3>&nbsp;<ul style="list-style-type:disc;"><li>Prepare, cook and plate menu items to venue standards across all services</li><li>Run a section, and at times a full service, independently and to a consistent standard</li><li>Maintain compliance with NSW food safety requirements, applying Food Safety Supervisor certification in day-to-day kitchen operations</li><li>Manage daily prep, stock rotation and ordering support, keeping waste to a minimum</li><li>Keep the kitchen, cool rooms and storage areas clean, organised and compliant</li><li>Support menu delivery for event day/nights&nbsp;</li><li>Work closely with the venue manager and front-of-house team on service flow and timing</li><li>Follow the rotating roster, including lunches, evenings &amp; Saturday nights.&nbsp;</li></ul>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <h3>Qualification & experience</h3>&nbsp;&nbsp;The right candidate must have at least 1 years experience working in a similar role. Cookery qualification/apprenticeship desirable.&nbsp;

Join a great company that has been trading over ten years with a loyal guest following and great team and start loving your job.

About the roleThe Sous Chef will be responsible for organising and operating an allocated section of the kitchen and consistently preparing high-quality meals in accordance with established recipes, presentation standards and food-safety requirements.The successful candidate will work closely with the Senior Chefs and other kitchen team and front-of-house employees to support the efficient delivery of Mozart Coffee Lounge’s all-day breakfast and lunch service.&nbsp; <h3>Benefits</h3>Full Time EmploymentSalary $80,000-$82,000 + Superannuation&nbsp; <h3>Task & responsibilities</h3>Key duties and responsibilitiesOrganise and operate an allocated kitchen section under the direction of the Head Chef or Executive Chef.&nbsp;<ul style="list-style-type:disc;"><li>Plan and coordinate daily food preparation and service requirements for the allocated section, including mise en place, workflow and service timing.&nbsp;</li><li>Prepare and cook Mozart Coffee Lounge’s Austrian-inspired and Modern Australian menu, including all-day breakfasts, egg dishes, schnitzels, sausages, burgers, crepes, soups, pasta, grilled meats, salmon, salads and accompaniments.&nbsp;</li><li>Monitor the quality, flavour, portioning, consistency and presentation of dishes at all stages of preparation and service.&nbsp;</li></ul>Assist the Head Chef and Executive Chef with menu planning, recipe development, daily specials and improvements to cooking and preparation procedures.&nbsp;Estimate ingredient requirements, monitor stock levels and coordinate stock requisitions for the allocated section with the Head Chef.&nbsp;<ul style="list-style-type:disc;"><li>Check the quality and freshness of ingredients and ensure food is correctly stored, labelled and rotated to minimise wastage and maintain cost control.&nbsp;</li></ul>Discuss food-preparation and service issues with the Head Chef, kitchen team and front-of-house staff, including timing and dietary requirements.<ul style="list-style-type:disc;"><li>Demonstrate preparation and cooking techniques and provide day-to-day guidance to the Chef De Partie, Cook/Chef Assistant, Sandwich Hand and Kitchen Hand when working within the section.&nbsp;</li><li>Maintain an organised kitchen section and ensure compliance with food-safety, hygiene, allergen-management and workplace health and safety requirements.</li></ul> <h3>Qualification & experience</h3>To be considered for this position, applicants must have:<ul style="list-style-type:disc;"><li>an AQF Diploma or higher qualification in Commercial Cookery, Culinary Arts or a closely related discipline; and&nbsp;</li><li>at least one year of relevant full-time work experience as a Chef or Chef de Partie in a café, restaurant or comparable commercial kitchen.&nbsp;</li></ul>At least three years of relevant professional experience may substitute for the formal qualification requirement.Applicants must also demonstrate:<ul style="list-style-type:disc;"><li>experience managing or taking responsibility for a kitchen section;&nbsp;</li><li>sound knowledge of food preparation, cooking techniques, portion control and presentation;&nbsp;</li><li>experience preparing dishes in a busy all-day café or restaurant environment;&nbsp;</li><li>good knowledge of food-safety, hygiene and workplace safety requirements;&nbsp;</li><li>the ability to work efficiently and maintain consistent standards during busy service periods;&nbsp;</li><li>effective communication and teamwork skills;&nbsp;</li><li>strong attention to detail and organisational skills; and&nbsp;</li><li>availability to work a flexible roster, including weekends and public holidays.&nbsp;</li></ul>

Work closely with Senior Chefs with over 25 years experience.

Sous Chef

Hunter Street Hospitality is part of Urban Purveyor Group Pty Ltd.&nbsp;Hunter Street. 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 , 24 York, Ananas, Sahtein, Fratelli Fresh, El Camino Cantina, The Bavarian, Munich Brauhaus, Winghaus and SLICE.We are searching for our next leader with roles available as General Manager, Restaurant Manager &amp; Assistant Restaurant Manager at:<ul><li>Rockpool Sydney&nbsp;</li><li>Sake Restaurant &amp; Bar The Rocks</li><li>Sahtein&nbsp;</li><li>Ananas</li><li>Spice Temple Sydney</li><li>Bar Patron</li><li>The Cut</li><li>24 York</li></ul><h3 style="margin-left:0px;">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>&nbsp;<h3 style="margin-left:0px;">Task &amp; 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>&nbsp;<h3 style="margin-left:0px;">Qualification &amp; 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><h4 style="margin-left:0px;">&nbsp;</h4>

Hunter Street Hospitality is a leading hospitality group, operating a diverse portfolio of over 40 venues across Australia

Restaurant Management - Hunter Street Hospitality- Sydney (P)

Bar & Beverage Staff

Chefs/Cooks

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Other

Waiting Staff

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