We’re looking for an experienced Senior Sous Chef to work alongside the Head Chef as second-in-command. You’ll help lead the kitchen day to day, deputise in the Head Chef’s absence, and shape the food and culture of the venue. <h3>Benefits</h3><ul><li>An excellent annual salary package of $75,000 - $85,000, plus superannuation</li><li>Paid annual leave, personal/carer’s leave and all other leave entitlements</li><li>All Fair Work entitlements and National Employment Standards, honoured in full</li><li>A leadership role with genuine influence over the menu, standards and kitchen culture</li><li>A supportive, respectful team in an iconic Canberra venue</li></ul> <h3>Task & responsibilities</h3><ul><li>Act as second-in-command to the Head Chef, taking full responsibility for the kitchen in their absence</li><li>Lead kitchen operations, ensuring efficient, high-quality service across every shift</li><li>Recruit, train, mentor and develop the kitchen team, including rostering and performance reviews</li><li>Drive seasonal, cost-effective menu development</li><li>Manage food costings, budgets, GP targets and wastage reporting</li><li>Oversee stock control, ordering, rotation and supplier relationships</li><li>Run multiple sections during high-volume service, leading by example on the line</li><li>Champion food safety, hygiene and WHS compliance, including food safety plans, audits and documentation</li><li>Coordinate equipment maintenance, repairs and servicing</li><li>Work closely with management and front-of-house to deliver an outstanding guest experience</li></ul> <h3>Qualification & experience</h3><ul><li>Proven experience as a Senior Sous Chef or Sous Chef in a busy, high-volume kitchen</li><li>Demonstrated ability to lead, motivate and develop a kitchen team, including other senior staff</li><li>Advanced knowledge of cooking techniques, menu design and kitchen operations</li><li>Commercial awareness, with experience managing costings, ordering and rostering</li><li>Composure under pressure, with consistently high standards</li><li>Strong understanding of food safety standards, HACCP and WHS requirements</li><li>Excellent communication and organisational skills</li><li>Relevant culinary qualification (Cert III/IV in Commercial Cookery or equivalent) or equivalent industry experience</li><li>Experience in a café, restaurant or venue environment is highly regarded</li></ul>

Hospitality & Tourism

Annual

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Step into the second-in-command role at one of Canberra’s most loved venues, where great food meets 40 years of character.

Senior Sous Chef

Full time

J. MUSSILLON PTY LTD, trading as Courgette Restaurant, is seeking a qualified and experienced Pastry Chef to join our kitchen team at 54 Marcus Clarke Street, Canberra ACT 2601.This is a permanent full-time position of 38 hours per week, offering a salary of AUD $80,000 to AUD $85,000 per annum, commensurate with qualifications and experience.The successful candidate will take ownership of the pastry section at one of Canberra's most respected fine dining establishments, delivering a full range of pastries, desserts, and baked goods to a consistently high standard across à la carte and tasting menu service. <h3>Benefits</h3><ul><li>Salary of AUD $80,000 to AUD $85,000 per annum, commensurate with qualifications and experience</li><li>Superannuation contributions in accordance with statutory requirements</li><li>Annual leave and other leave entitlements per the National Employment Standards</li><li>Permanent, full-time employment — 38 hours per week</li><li>Work in one of Canberra's most awarded and respected fine dining restaurants</li><li>Professional kitchen with quality equipment and exacting standards</li><li>Supportive team culture with genuine career development opportunities</li><li>Central Canberra CBD location</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan and produce a full range of pastries, desserts, baked goods, and confectionery items for à la carte and set menus</li><li>Inspect incoming ingredients for quality and accurately weigh and portion all components prior to production</li><li>Mix, shape, and work dough and pastry products using both hand techniques and commercial equipment</li><li>Prepare pastry fillings, glazes, creams, and decorative elements to the restaurant's specifications</li><li>Monitor baking times and oven conditions throughout production, adjusting as needed to maintain consistent results</li><li>Manage the full production cycle from preparation through to baking, cooling, and finishing of each batch</li><li>Glaze, ice, and decorate finished products to meet Courgette's presentation standards</li><li>Contribute to the development and refinement of new dessert and pastry items in collaboration with the Head Chef</li><li>Maintain the cleanliness and correct operation of all pastry equipment and work areas in compliance with food safety and workplace health and safety requirements</li><li>Manage pastry ingredient stock, minimise waste, and assist with ordering and receiving supplies</li><li>Keep accurate records of recipes, production quantities, and ingredient usage</li><li>Guide and support junior kitchen staff in pastry preparation and technique as required</li></ul> <h3>Qualification & experience</h3><ul><li>A relevant Certificate III or higher preferred</li><li>Minimum 1 year of demonstrated experience as a Pastry Chef or Pastrycook in a commercial kitchen; 3 years preferred</li><li>Experience in a fine dining or high-volume restaurant environment highly regarded</li><li>Strong practical skills across pastry production, dessert plating, and cake decoration</li><li>Sound knowledge of ingredients, flavour development, and contemporary pastry techniques</li><li>Ability to maintain consistent quality and presentation standards throughout service</li><li>Solid understanding of food safety and HACCP compliance requirements</li><li>Well-organised, reliable, and able to work both independently and as part of a kitchen team</li></ul>

Pastry Chef | Courgette Restaurant Canberra | $80,000–$85,000 p.a. | Full-Time | Apply Now

Pastry Chef

This excellent opportunity will be offered on a Permanent Full-Time basis at 38 hours a week.&nbsp; <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>Inspect ingredients and food products to ensure they meet required quality and freshness standards.&nbsp;</li><li>Monitor and regulate the temperatures of ovens, grills and other commercial cooking equipment.&nbsp;</li><li>Prepare, season and cook a variety of dishes in accordance with established recipes and menu requirements.&nbsp;</li><li>Check food during preparation and cooking to ensure appropriate quality, flavour and presentation.&nbsp;</li><li>Portion, plate and present dishes with appropriate sauces, gravies and garnishes.&nbsp;</li><li>Store food and ingredients safely in temperature-controlled facilities in accordance with food safety requirements.&nbsp;</li><li>Prepare and modify dishes to accommodate allergies, intolerances and other special dietary requirements.&nbsp;</li><li>Assist with menu planning and estimate food, ingredient and stock requirements.&nbsp;</li><li>Train and guide junior kitchen staff and apprentices, where required.</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>AQF Certificate III or AQF Certificate IV in Commercial Cookery or related field</li><li>Minimum of 1 year of work experience</li><li>Team management skills</li><li>Ability to work in a fast-paced environment</li><li>Proficiency in food safety</li><li>Positive communication skills, energy, and attitude</li></ul>

Full time, Annual Salary $79,500 to $84,500 + Superannuation

Cook

This excellent opportunity will be offered on a Permanent Full-Time basis at 38 hours a 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>Develop and update menus in line with the restaurant’s concept, customer demand and operational requirements.&nbsp;</li><li>Estimate food, ingredient and labour costs and order supplies within approved budgets.&nbsp;</li><li>Monitor the quality, consistency and presentation of dishes throughout preparation and service.&nbsp;</li><li>Consult with management, dietary professionals, kitchen staff and front-of-house employees regarding food preparation and service requirements.&nbsp;</li><li>Demonstrate cooking techniques and provide guidance on food preparation methods and procedures.&nbsp;</li><li>Prepare and cook dishes in accordance with established recipes and quality standards.&nbsp;</li><li>Implement, explain and enforce food safety, hygiene and workplace safety procedures.&nbsp;</li><li>Assist with the selection, training and supervision of kitchen staff, where required.&nbsp;</li><li>Freeze, preserve and store food appropriately to maintain its quality and safety.</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>AQF Associate Degree, Advanced Diploma or Diploma in commercial cookery or relevant qualification related to the field</li><li>Minimum of 1 year of work experience</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>

Chef

We are seeking a highly skilled and motivated Pastrycook to join our team at The Cheesecake Shop Phillip (ACT) located at Unit 3/13-19 Botany St, Phillip ACT 2606. Known for producing high-quality cakes, pastries, and desserts, we are committed to maintaining excellence in product quality, customer satisfaction, and operational efficiency.&nbsp;Key Duties and Responsibilities may Include but not limited to:<ul><li>Checking the cleanliness of equipment and operation of premises before production runs to ensure compliance with occupational health and safety regulations</li><li>Checking the quality of raw materials and weighing ingredients</li><li>Preparing pastry fillings</li><li>Monitoring oven temperatures and product appearance to determine baking times</li><li>Glazing buns and pastries, and decorating cakes with cream and icing</li><li>Operating machines which roll and mould dough and cut biscuits</li><li>Emptying, cleaning and greasing baking trays, tins and other cooking equipment&nbsp;</li></ul>Skills &amp; Experience:• Minimum 1 year of proven experience as a Pastrycook, or similar role within a commercial bakery or hospitality environment.• Strong knowledge of baking techniques, ingredients, and pastry preparation methods.• Ability to prepare and decorate cakes and specialty desserts with attention to detail.• Strong time management skills with the ability to work efficiently in a dynamic environment.• Understanding of food safety, hygiene standards, and workplace health and safety requirements.• Excellent teamwork, communication, and problem-solving skills.&nbsp;What We Offer:If you are a dedicated and passionate Pastrycook looking to grow your career and make a meaningful contribution within a successful bakery environment, we encourage you to apply and become part of The Cheesecake Shop Phillip (ACT)&nbsp;team

If you are a dedicated and passionate Pastrycook looking to grow your career and make a meaningful contribution within a successful bakery environment

Pastry Cook

We are seeking an experienced Chef to join our team on a full-time basis. The successful candidate will prepare and cook meals, contribute to menu planning, and help coordinate daily kitchen operations. <h3>Benefits</h3>$75,000 to $80,000 per annum plus superannuation, depending on skills and experience. <h3>Task & responsibilities</h3>•&nbsp;&nbsp;&nbsp;&nbsp;Plan and prepare Nepalese dishes in accordance with the restaurant’s menu and quality standards.•&nbsp;&nbsp;&nbsp;&nbsp;Prepare ingredients, spices, sauces and marinades for daily service.•&nbsp;&nbsp;&nbsp;&nbsp;Cook and present meals consistently, including during busy service periods.•&nbsp;&nbsp;&nbsp;&nbsp;Contribute to menu planning, specials and recipe development.•&nbsp;&nbsp;&nbsp;&nbsp;Check the quality and freshness of ingredients and finished dishes.•&nbsp;&nbsp;&nbsp;&nbsp;Coordinate food preparation and cooking to ensure timely service.•&nbsp;&nbsp;&nbsp;&nbsp;Monitor stock levels, order supplies and minimise food waste.•&nbsp;&nbsp;&nbsp;&nbsp;Maintain food safety, hygiene and cleanliness standards.•&nbsp;&nbsp;&nbsp;&nbsp;Guide and train kitchen staff where required.•&nbsp;&nbsp;&nbsp;&nbsp;Work with front-of-house staff to meet customer needs.&nbsp; <h3>Qualification & experience</h3>•&nbsp;&nbsp;&nbsp;&nbsp;Certificate IV in Kitchen Management or an equivalent relevant qualification.•&nbsp;&nbsp;&nbsp;&nbsp;At least 1–2 years of relevant experience as a Chef in a commercial kitchen.•&nbsp;&nbsp;&nbsp;&nbsp;Experience in a restaurant environment; experience preparing Nepalese cuisine will be highly regarded.•&nbsp;&nbsp;&nbsp;&nbsp;Good knowledge of food preparation, cooking techniques and commercial kitchen operations.•&nbsp;&nbsp;&nbsp;&nbsp;Sound knowledge of food safety, hygiene and safe food-handling practices.•&nbsp;&nbsp;&nbsp;&nbsp;Ability to maintain food quality and consistency during busy service periods.•&nbsp;&nbsp;&nbsp;&nbsp;Good organisational and time-management skills.•&nbsp;&nbsp;&nbsp;&nbsp;Ability to work effectively as part of a kitchen team.•&nbsp;&nbsp;&nbsp;&nbsp;Willingness to work a flexible roster, including evenings, weekends and public holidays.&nbsp;

We are seeking an experienced Chef to join our team on a full-time basis.

OPA! HOSPITALITY PTY LTD, trading as Kivotos @ Hellenic, is seeking qualified and experienced candidates for multiple full-time Chef and Cook positions at our restaurant, Kivotos, in Philip, ACT.Commis to sous-chef positions available.We welcome applications from candidates across all experience levels, from commis through to sous-chef. Salary ranges from AUD $65,000 to AUD $85,000 per annum, with $80,000 to $85,000 on offer depending on experience. Successful candidates will join a passionate kitchen team delivering authentic Greek cuisine in a professional, high-volume dining environment. <h3>Benefits</h3><ul><li>Salary of AUD $65,000 to AUD $85,000 per annum, commensurate with qualifications and experience&nbsp;</li><li>$80,000 to $85,000 per annum depending on experience&nbsp;</li><li>Superannuation contributions in accordance with statutory requirements&nbsp;</li><li>Annual leave and other leave entitlements per the National Employment Standards&nbsp;</li><li>Permanent, full-time employment&nbsp;</li><li>Structured career pathway from commis through to senior kitchen roles&nbsp;</li><li>Ongoing training and professional development&nbsp;</li><li>Supportive, team-focused kitchen culture&nbsp;</li><li>Work in an established and well-regarded restaurant&nbsp;</li><li>Convenient Philip, ACT location</li></ul> <h3>Task & responsibilities</h3>Chef - Key Responsibilities:<ul><li>Oversee Kitchen Operations – Manage daily kitchen functions, ensuring seamless workflow, organization, and high-quality food production.</li><li>Supervise and Train Staff – Lead, mentor, and guide kitchen teams, providing expertise in cooking procedures and ensuring adherence to culinary standards.</li><li>Menu Development &amp; Food Preparation – Design innovative menus, daily specials, and recipe guidelines while maintaining consistency in portion sizes, presentation, and taste.</li><li>Maintain Food Quality &amp; Safety – Regulate food storage, hygiene standards, and occupational health and safety compliance to reduce waste and maintain high-quality meals.</li><li>Manage Inventory &amp; Costing – Estimate food requirements, control stock levels, and track ingredient costs to optimize efficiency and reduce expenditure.</li><li>Ensure Customer Satisfaction – Prepare specialty dishes, accommodate dietary needs, gather feedback, and implement improvements for an enhanced dining experience.</li><li>Coordinate with Stakeholders – Communicate effectively with suppliers, staff, and management to ensure smooth operations and business success</li></ul>Cook - Key Responsibilities:<ul><li>Prepare and cook authentic Greek dishes</li><li>Inspect food ingredients to maintain quality standards.</li><li>Operate and regulate cooking equipment such as ovens and grills.</li><li>Prepare, cook, and season meals with precision and creativity.</li><li>Plate and garnish dishes to enhance presentation.</li><li>Store food safely in temperature-controlled environments.</li><li>Cater to special dietary requirements by modifying recipes accordingly.</li><li>Collaborate with kitchen staff to plan menus and estimate ingredient needs.</li><li>Train and mentor junior kitchen staff to uphold quality standards</li></ul>&nbsp; <h3>Qualification & experience</h3><ul><li>Minimum one year of work experience as a Chef or Cook, (candidate with three years or more experience will be given preference)</li><li>Relevant qualifications: Minimum Certificate III for Cook and Certificate IV for Chef</li><li>Confident, friendly, and a can-do attitude</li><li>Australian work experience preferred</li><li>A passion for well-executed food</li><li>A team player with a collaborative working style</li></ul>

Chef & Cook

We are seeking a skilled and motivated Chef to join our kitchen team on a full-time basis.&nbsp; <h3>Benefits</h3>$75,000 to $80,000 per annum plus superannuation, depending on skills and experience. <h3>Task & responsibilities</h3><ul><li>Plan menus and develop dishes in consultation with management.</li><li>Prepare and cook meals to meet the café’s quality and presentation standards.</li><li>Estimate food and labour costs and order food supplies.</li><li>Monitor the quality of ingredients and dishes throughout preparation and service.</li><li>Discuss food preparation and service requirements with management and kitchen staff.</li><li>Demonstrate cooking techniques and guide kitchen staff.</li><li>Maintain stock levels, control food wastage and ensure appropriate storage of ingredients.</li><li>Ensure compliance with food safety, hygiene and workplace safety requirements.</li><li>Assist with selecting and training kitchen staff as required.</li><li>Accommodate customers’ dietary requirements and food allergies.</li></ul>&nbsp; <h3>Qualification & experience</h3><ul><li>Certificate IV in Commercial Cookery or Kitchen Management, or an equivalent relevant qualification.</li><li>At least 1 years of relevant experience working as a Chef.</li><li>Sound knowledge of cooking techniques, kitchen operations and food safety requirements.</li><li>Good knowledge of grill cooking, food preparation and commercial kitchen operations</li><li>Sound knowledge of food safety, hygiene and safe food-handling practices</li><li>Ability to maintain food quality and consistency during busy service periods</li><li>Strong teamwork, communication and organisational skills.</li><li>Availability to work a flexible roster, including weekends and public holidays</li></ul>&nbsp;

We are seeking a skilled and motivated Chef to join our kitchen team on a full-time basis.

LabourLens is recruiting on behalf of Gianni’s Ristorante Italiano Pty Ltd ATF the GSLS Family Trust T/A Gianni’s Italian for Full-Time Cook to join its team in Belconnen, ACT. The successful candidates will work a minimum of 38 hours per week in a busy Italian restaurant environment and will contribute to maintaining the quality and consistency of the restaurant’s food and kitchen operations. Applicants with relevant qualifications and commercial kitchen experience are encouraged to apply. Australian citizens and permanent residents are highly preferred <h3>Benefits</h3><ul><li>Full-time employment with a minimum of 38 hours per week.</li><li>Competitive salary package based on skills and experience.</li><li>Opportunity to work in a busy and professional Italian restaurant environment.</li><li>Work with a diverse Italian menu including pasta, risotto, gnocchi, pizza, seafood and meat dishes.</li><li>Opportunity to develop and strengthen commercial kitchen and Italian cooking skills.</li><li>Supportive team environment with exposure to day-to-day restaurant operations.</li><li>Opportunity to build long-term experience within the hospitality industry.</li><li>Work in a well-equipped commercial kitchen serving a high-volume restaurant.</li><li>Convenient Belconnen, ACT location.</li></ul> <h3>Task & responsibilities</h3><ul><li style="text-align:justify;">Examine ingredients and food products to ensure freshness, quality and suitability before preparation and cooking.</li><li style="text-align:justify;">Operate and regulate the temperatures of ovens, grills, fryers, stovetops and other commercial kitchen equipment to ensure safe and appropriate cooking conditions.</li><li style="text-align:justify;">Prepare and cook a variety of Italian dishes, including pasta, risotto, gnocchi, pizza, seafood, chicken and veal, in accordance with established recipes and restaurant standards.</li><li style="text-align:justify;">Season food during cooking using appropriate herbs, spices and ingredients to maintain consistent taste, flavour and quality.</li><li style="text-align:justify;">Portion cooked meals, arrange food on plates and add appropriate sauces, gravies, garnishes and accompaniments in accordance with restaurant presentation standards.</li><li style="text-align:justify;">Store raw ingredients, prepared meals and other food products in appropriate temperature-controlled facilities to maintain freshness, quality and food safety.</li><li style="text-align:justify;">Prepare and cook meals to accommodate special dietary requirements, including vegetarian, gluten-free, allergy-related and other customer dietary needs.</li><li style="text-align:justify;">&nbsp;Assist the Chef and Head Chef in planning menus and estimating daily food requirements based on anticipated customer demand and restaurant service requirements.</li><li style="text-align:justify;">Assist in training junior kitchen staff and apprentices in food preparation, cooking techniques, equipment operation and safe food-handling procedures.</li></ul> <h3>Qualification & experience</h3><ul><li style="text-align:justify;">Relevant Certificate III or Certificate IV in Commercial Cookery, or an equivalent qualification.</li><li style="text-align:justify;">Minimum 1 year of relevant experience working as a Cook in a commercial kitchen, preferably within a busy restaurant environment.</li><li style="text-align:justify;">Experience in preparing and cooking Italian cuisine, with sound knowledge of cooking techniques, seasoning, portioning, food presentation and established recipes.</li><li style="text-align:justify;">Good understanding of food safety, kitchen hygiene, temperature-controlled storage, special dietary requirements and safe operation of commercial kitchen equipment.</li><li style="text-align:justify;">Ability to work efficiently under pressure, follow Chef instructions, maintain stock rotation, minimise food wastage and coordinate effectively with kitchen staff.</li></ul>

Gianni’s Ristorante Italiano Pty Ltd ATF the GSLS Family Trust T/A Gianni’s Italian for Full-Time Cook working minimum 38 hours per week.

Full time Restaurant Manager PositionWe are looking for an experienced and qualified full-time Restaurant Manager. You will be working at the beautiful location of The Water's Edge Canberra at the Commonwealth Place, 40 Parkes Place Parkes, ACT 2600. This is a full-time position with a minimum of 38 hours per week.To apply, you can click applyBenefitsSalary <h3>Benefits</h3> <h3>Task & responsibilities</h3>We offer a competitive base salary between $70,000 to $80,000, plus superannuation, depending on skills and experience, along with opportunities for career progression.&nbsp;<h6>Task &amp; Responsibilities</h6><ul style="list-style-type:disc;"><li>Oversee daily operations, ensuring seamless service delivery and commitment to excellent customer service in the restaurant.</li><li>Control and manage activities of the restaurant for efficient operations.</li><li>Implement new ideas, support the chef with menu ideas, and other exciting initiatives.</li><li>Manage restaurant bookings, table allocations, and take guest orders as required.</li><li>Arrange the purchase of resources, raw materials, equipment, etc. as per requirement.</li><li>Manage pricing of food, resource allocations, etc.</li><li>Manage business financials, including profit &amp; loss, budgets, and staff performance.</li><li>Communicate and coordinate with stakeholders for efficient operations of the business.</li><li>Ensure customer satisfaction with the quality of food and customer service by taking regular feedback and implementing improvements.</li><li>Select suitable staff needed in the restaurant, including kitchen staff, wait staff, etc.</li><li>Nurture a positive and supportive work environment by supervising and training restaurant staff, empowering them to provide outstanding service.</li><li>Provide effective leadership in the restaurant while supporting team development.</li><li>Work with stakeholders on developing and setting customer service, food presentation standards, operating models, marketing ideas, etc.</li><li>Control and maintain stocks, equipment, and other resources.</li><li>Look after the cleanliness and proper sanitation facilities to ensure safety and adherence to health regulations.</li><li>Purchase goods and items for the business.</li><li>Manage group bookings, reservations, special functions, catering orders, etc. in collaboration with kitchen and operational staff.</li><li>Effectively communicate all function requirements, comments, and new procedures to chefs and restaurant staff as required.</li></ul><h6>Qualification &amp; Experience</h6>What we're looking for<ul><li>A minimum of two years of work experience in a similar role is required.</li><li>Diploma level or above relevant qualification.</li><li>Strong leadership and people management skills, with the ability to motivate and develop a team.</li><li>Excellent customer service orientation and problem-solving abilities.</li><li>Excellent communication and interpersonal skills, with the ability to collaborate effectively with various stakeholders.</li><li>Familiarity with relevant industry regulations and compliance requirements.</li><li>Adaptable and resilient, with the ability to thrive in a fast-paced environment.</li></ul> <h3>Qualification & experience</h3>Minimum 3 years experience required&nbsp;

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Restaurant Manager - The Water's Edge Canberra

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