Tikka Take Act is an Australian modern Indian cuisine restaurant that combines traditional Indian Cooking with modern ideas. Our restaurant takes traditional Indian and Asian flavours and present them in more modern, casual and accessible way. As we continue to grow and expand our culinary offerings, we are seeking 2 fulltime Cooks to join our team and help us elevate our menu. If you're passionate, creative and dedicated to deliver excellence. We would like to hear from you. &nbsp; <h3>Benefits</h3>Competitive salary based on experienceSupportive and friendly team environmentOpportunity to develop your cooking skillsOpportunity to grow with an established restaurant brand&nbsp; <h3>Task & responsibilities</h3>Prepare and cook Indian dishes according to Tikka Take Act recipes and standardsPrepare ingredients and maintain an organised kitchenEnsure food quality, presentation and consistencyFollow food safety and hygiene requirementsWork effectively as part of a kitchen teamMaintain a clean and safe work environmentAssist with stock control and kitchen preparation <h3>Qualification & experience</h3>Certificate 4 in kitchen Management and Diploma of Hospitality ManagementPrevious proven 1 to 3 years of experience as a Cook&nbsp;Good knowledge of Indian Cuisine and cooking techniquesStrong attention to food quality and hygieneAbility to work under pressure during busy periodsGood teamwork and communication skillsReliability and a positive attitudeAvailability to work full-time, including weekends and evenings

Hospitality & Tourism

Annual

Tikka Take Act is looking for 2 experienced and motivated Full-Time Cooks to join our kitchen team.

2 Full Time Cooks

Full time

We are looking for a skilled and reliable Chef to join our team. In this role, you will be responsible for managing daily kitchen operations, preparing fresh and high-quality meals, and making sure all dishes meet our standards. You will also guide kitchen staff, maintain cleanliness, and ensure smooth workflow during busy service times.&nbsp; <h3>Benefits</h3><ul><li>Competitive salary with a fair and attractive pay package.</li><li>Ongoing training and career development to help you improve your skills and grow in your role.</li><li>Supportive and inclusive workplace with a positive team environment.</li><li>Flexible work schedules to support work-life balance.</li><li>Paid leave entitlements in line with company policy.</li><li>Travel and meal allowances where applicable.</li><li>Staff recognition and wellness programs that value employee wellbeing.</li><li>Staff discounts on food and beverages.&nbsp;</li></ul> <h3>Task & responsibilities</h3><ul><li>Review each recipe carefully and make sure all required ingredients are ready before cooking.</li><li>Prepare and cook meals on time while meeting quality and taste standards.</li><li>Allocate duties to kitchen staff and supervise their work to ensure smooth daily operations.</li><li>Inform wait staff about daily specials and any menu changes to support good customer service.</li><li>Ensure all dishes are well presented and served in a neat, professional way.</li><li>Supervise and assist cooks when needed, especially during busy service times.</li><li>Make small changes to recipes when required to meet customer preferences or dietary needs.</li><li>Monitor food stock, manage inventory levels, and place orders to avoid shortages.</li><li>Check food items for freshness and quality, and remove any expired or unsuitable products.</li><li>Try new ideas, recipes, and ingredients to improve and refresh the menu.</li><li>Follow all health, safety, and cleanliness rules to maintain high kitchen hygiene standards.&nbsp;</li></ul> <h3>Qualification & experience</h3><ul><li>Proven experience working as a Chef or in a similar senior role within the hospitality industry.</li><li>Good leadership and organisational skills, with the ability to guide, train, and manage kitchen staff.</li><li>Strong understanding of food safety rules, hygiene standards, and daily kitchen operations.</li><li>Creative mindset with strong attention to detail and a passion for preparing high-quality food.</li><li>Ability to work well in a fast-paced and high-pressure kitchen environment.</li><li>Flexible and adaptable to handle special events, seasonal menu changes, and different customer needs.</li><li>A culinary degree or relevant certification is preferred but not essential.&nbsp;</li></ul>

We are looking for a skilled and reliable Chef to join our team.

Chef

TW &amp; TH ENTERPRISES PTY. LTD. is seeking an experienced and motivated Store Manager to organise and control the daily operations of our retail outlet. In this full-time role, you will be responsible for leading a team, driving sales, managing budgets, maintaining customer service standards, and ensuring compliance with workplace health, safety, and food regulations. The successful candidate will have strong leadership skills, a commitment to operational excellence, and the ability to work in a fast-paced environment. <h3>Benefits</h3><ul><li>Competitive salary of $75,000 – $85,000 per annum plus superannuation.&nbsp;</li><li>Opportunities for career growth and professional development.&nbsp;</li><li>Staff discounts on food and beverages.&nbsp;</li><li>Paid annual leave and public holidays in line with Australian employment standards.&nbsp;</li><li>Supportive management and team culture.&nbsp;</li><li>Recognition and rewards for outstanding performance.&nbsp;</li><li>Immediate start available.</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan and coordinate daily store operations.&nbsp;</li><li>Manage staff recruitment, training, rostering, and performance.&nbsp;</li><li>Monitor and maintain stock levels, place orders, and ensure optimal inventory.&nbsp;</li><li>Implement and enforce marketing and purchasing policies and procedures.&nbsp;</li><li>Analyse sales figures and customer feedback to improve performance.&nbsp;</li><li>Maintain high standards of customer service and resolve complaints.&nbsp;</li><li>Manage prices, budgets, control costs, and meet sales targets.&nbsp;</li><li>Ensure compliance with relevant legislation and food safety standards.</li></ul> <h3>Qualification & experience</h3><ul><li>Diploma-level qualification in a related field (or equivalent).&nbsp;</li><li>Minimum of one year experience is required, and three years of full‑time experience in a similar managerial role in the retail or food industry is strongly preferred.</li><li>Strong leadership, organisational, and problem-solving skills.</li><li>Ability to perform under pressure in a fast-paced environment.&nbsp;</li><li>Excellent communication and interpersonal skills.</li></ul>

Lead a dynamic team in a fast-paced restaurant environment and grow your career with a competitive salary and immediate start.

Store Manager

Position Title: Restaurant ManagerEmployer: Azima Restaurant Pty LtdLocation: Azima Restaurant, 222 City Walk, Canberra ACT 2601Employment: Full-TimeSalary : 80,000 to 90,000 plus superReports To: Operations Manager / Senior ManagementPosition SummaryThe Restaurant Manager is responsible for the effective day-to-day management and operation of Azima Restaurant, ensuring the restaurant consistently delivers a high standard of food and beverage service, customer experience and operational efficiency.The Restaurant Manager will coordinate and oversee front-of-house operations, supervise restaurant staff, manage service standards, control operational costs and stock, coordinate with kitchen personnel, suppliers and senior management, and ensure the restaurant operates efficiently during all service periods.The position requires strong leadership, organisational and commercial skills together with the ability to manage a busy and fast-paced restaurant environment while maintaining high standards of customer service. <h3>Benefits</h3> <h3>Task & responsibilities</h3>The Restaurant Manager will be responsible for the following duties:Restaurant Operations and Service Management<ul><li>Manage and coordinate the day-to-day operations of the restaurant to ensure efficient and professional food and beverage service.</li><li>Oversee restaurant opening, service and closing operations and ensure established operational procedures are consistently followed.</li><li>Organise and control restaurant operations during busy service periods to maintain efficient workflow and high service standards.</li><li>Monitor the quality and consistency of customer service and take appropriate action where service standards require improvement.</li><li>Maintain a welcoming, professional and customer-focused restaurant environment.</li><li>Monitor current restaurant, food and beverage service trends and identify opportunities to maintain and improve the restaurant's service offering.</li><li>Implement and maintain workplace procedures designed to support efficient restaurant operations.</li><li>Coordinate restaurant activities between front-of-house employees, kitchen personnel and senior management.</li><li>Ensure the restaurant is appropriately prepared and resourced for anticipated customer numbers and service requirements.</li></ul>Staff Management and Supervision<ul><li>Lead, supervise and coordinate front-of-house restaurant employees during daily operations and service periods.</li><li>Allocate duties and responsibilities to restaurant employees and monitor the completion and standard of work performed.</li><li>Prepare and coordinate staff rosters having regard to anticipated trading levels, functions, operational requirements and labour costs.</li><li>Monitor employee performance, attendance, presentation and compliance with workplace procedures.</li><li>Motivate restaurant employees to maintain high standards of customer service, teamwork and operational performance.</li><li>Participate in the recruitment, interviewing and selection of new restaurant employees as required.</li><li>Conduct staff briefings before service and communicate operational priorities, bookings, functions, menu changes and customer requirements.</li><li>Address routine workplace and staff performance issues and refer significant matters to senior management where appropriate.</li><li>Ensure employees understand and comply with the restaurant's operational, customer service, workplace safety and responsible service requirements.</li></ul>Customer Service and Guest Relations<ul><li>Oversee the overall customer experience and ensure customers receive professional, attentive and efficient service.</li><li>Engage with customers and respond appropriately to enquiries, requests and special requirements.</li><li>Resolve customer complaints and service concerns promptly and professionally.</li><li>Monitor customer feedback and identify recurring issues or opportunities to improve service delivery.</li><li>Manage significant bookings, customer requests and special service requirements.</li><li>Maintain professional relationships with regular customers and contribute to customer retention and repeat business.</li></ul>Food and Beverage Operations<ul><li>Work closely with chefs and other kitchen personnel regarding menus, service requirements and customer demand.</li><li>Liaise with chefs regarding menu planning, menu changes, seasonal offerings and the operational practicality of menu items.</li><li>Coordinate front-of-house and kitchen operations to ensure efficient communication and timely delivery of food and beverage service.</li><li>Monitor food and beverage service standards, presentation and customer feedback.</li><li>Maintain a strong working knowledge of the restaurant's food and beverage offering to ensure effective service management and communication with customers.</li><li>Ensure applicable responsible service of alcohol requirements and restaurant procedures are observed.</li></ul>Purchasing, Stock and Supplier Management<ul><li>Work with chefs and relevant personnel to coordinate the efficient provisioning and purchasing of restaurant supplies.</li><li>Monitor stock levels and ensure appropriate levels of food, beverage and operational supplies are maintained.</li><li>Coordinate orders with approved suppliers according to operational requirements and anticipated demand.</li><li>Liaise with suppliers and sales representatives regarding products, availability, pricing and delivery requirements.</li><li>Monitor stock usage, wastage and discrepancies and implement appropriate controls.</li><li>Participate in stocktakes and review stock requirements against trading activity.</li></ul>Financial and Cost Control<ul><li>Record and reconcile daily takings and relevant restaurant expenses in accordance with company procedures.</li><li>Monitor restaurant operating costs and identify opportunities to control unnecessary expenditure and wastage.</li><li>Assist in managing restaurant budgets and monitor actual expenditure against established operational budgets.</li><li>Prepare and present relevant sales, staffing and operational reports to senior management.</li><li>Monitor sales performance and assess restaurant profitability and operational results.</li><li>Set and monitor operational and service targets in consultation with senior management.</li><li>Monitor labour utilisation and staffing requirements against trading levels and operational demand.</li><li>Review restaurant performance information and identify areas where operational efficiency or profitability can be improved.</li></ul>Functions and Reservations<ul><li>Plan and coordinate special functions, group bookings and restaurant events.</li><li>Liaise with customers regarding function requirements, numbers, menus, service arrangements and special requests.</li><li>Coordinate with chefs, restaurant staff and management to ensure functions are appropriately staffed, provisioned and delivered.</li><li>Organise restaurant floor arrangements and staffing requirements for functions and significant bookings.</li><li>Monitor the delivery of functions to ensure customer expectations and restaurant service standards are achieved.</li></ul>Administration and Compliance<ul><li>Undertake restaurant administration and maintain appropriate operational records and documentation.</li><li>Prepare staffing, sales and operational reports for senior management as required.</li><li>Maintain records relating to bookings, functions, stock, suppliers and restaurant operations.</li><li>Liaise with customers, employees, suppliers, sales representatives and relevant licensing or regulatory authorities where required.</li><li>Ensure restaurant operations are conducted in accordance with applicable workplace procedures, food safety requirements, responsible service obligations and other regulatory requirements.</li><li>Assist senior management in implementing operational policies and procedures throughout the restaurant.</li><li>Identify operational problems and implement practical solutions within the scope of the Restaurant Manager's authority.</li></ul> <h3>Qualification & experience</h3>Skills and AttributesThe Restaurant Manager is expected to demonstrate:<ul><li>A diploma with at least 1 year of full time industry management experience&nbsp;</li><li>At least 3 years of experience will substitute for formal qualifications.&nbsp;</li><li>Strong restaurant and food and beverage operational experience.</li><li>Strong leadership and staff supervisory capabilities.</li><li>Sound business and commercial acumen.</li><li>Proven ability to monitor and control restaurant operating costs.</li><li>Strong organisational and time-management skills.</li><li>Ability to manage multiple operational responsibilities simultaneously.</li><li>Ability to perform effectively in a fast-paced food and beverage environment and maintain service standards under pressure.</li><li>Strong customer service and complaint-resolution skills.</li><li>Ability to implement and maintain workplace procedures.</li><li>Strong communication and interpersonal skills when dealing with employees, customers, chefs, suppliers and management.</li><li>Ability to analyse restaurant performance, staffing, sales and operational requirements.</li><li>Initiative and motivation to contribute to the ongoing commercial and operational success of the restaurant.</li><li>A strong understanding of food and beverage service and restaurant operations.</li><li>Current Responsible Service of Alcohol certification where required for the performance of the position.</li></ul>

The Restaurant Manager will coordinate and oversee front-of-house operations, supervise restaurant staff, manage service standards, control operationa

Restaurant Manager

EVANSHI &amp; ELAHI PTY LTD t/a AAVJO Indian Cuisine is a fine Indian restaurant located at 7 Duff place, Deakin ACT 2600. At AAVJO, we bring the authentic flavours of Indian cuisine with a focus on rich spices, aromatic herbs, and fresh ingredients. Our menu offers a wide range of traditional dishes, from classic curries to innovative recipes from savoury vegetarian delight or a hearty non-vegetarian feast. Each dish is prepared with care, ensuring the true essence of Indian cooking in every bite.&nbsp;We are looking for a passionate and experienced full-time cook to join our team. This is a full-time position of minimum 38 hours per week at Aavjo Indian Cuisine restaurant in Deakin, ACT.&nbsp; <h3>Benefits</h3>SalarySalary between $75,000 to $85,000 per annum plus minimum guaranteed superannuation will be paid based on experience and skills to deserving candidate. If this sounds interesting, please click to apply. <h3>Task & responsibilities</h3>&nbsp;The main job duties are mentioned below:<ul style="list-style-type:disc;"><li>Plan, prepare and cook food in accordance with recipes, menus and customer requirements.</li><li>Examine food products to ensure quality, freshness and suitability for cooking.</li><li>Prepare and cook a variety of dishes, including meat, seafood, curries, Indian sweets, poultry, vegetables, soups, sauces, salads and other menu items.</li><li>Ensure all food is cooked to the correct temperature, timing, and presentation standards to maintain high quality and consistency.&nbsp;</li><li>Season, portion and present dishes to maintain consistent quality, taste and appearance.</li><li>Monitor food quality during preparation and service</li><li>Plan menus and estimate food and ingredient requirements in consultation with management.</li><li>Supervise and coordinate the activities of kitchen staff and provide training to junior employees.</li><li>Assist with kitchen operations, including preparation for service, service periods and closing procedures.</li><li>Check the quality of prepared dishes before service and make adjustments where necessary.</li><li>Inventory management including monitoring stock levels, ordering supplies and taking deliveries.</li><li>Measuring, weighing and mixing ingredients</li><li>Chopping, slicing and seasoning food</li><li>Using various cooking techniques like baking, frying, grilling and boiling food</li><li>Adjusting and modifying recipes to accommodate special dietary requirements, including vegan, lactose-free, vegetarian, allergy-related and culturally specific dietary needs, while maintaining the quality, taste and presentation of dishes.</li><li>Managing food storage, preservation and stock levels</li><li>Regulate temperature of various kitchen equipment like ovens, grills, etc.</li><li>Ensure strict adherence to hygienic regulations.</li><li>Maintain cleanliness and organisation of kitchen areas, equipment and food preparation facilities.</li></ul> <h3>Qualification & experience</h3>The successful candidate will possess:<ul><li>Certificate iv in commercial cookery/relevant qualifications</li><li>Minimum one work experience in a similar position.</li><li>Flexibility with working hours and a positive approach to varying shifts and demands.&nbsp;</li><li>Excellent attention to detail in all aspects of food preparation and presentation.&nbsp;</li><li>Experience with Indian cuisine preferred.</li><li>Strong ability to work efficiently as part of a team in a fast-paced environment.</li></ul>

We are looking for a passionate and experienced full-time cook to join our team.

full time cook

The Restaurant Manager is responsible for the daily operation of the restaurant, leading the FOH team, maintaining high standards of customer service, and ensuring the venue meets its financial, quality and compliance targets. <h3>Benefits</h3>Superannuation <h3>Task & responsibilities</h3><ul><li>Lead, coach and support the cafe team to deliver friendly, efficient and consistent service at all times.</li><li>Oversee daily restaurant operations including opening and closing procedures, cash handling, banking and reconciliation.</li><li>Create and manage staff rosters in line with budget, forecasted trade and award requirements, adjusting in response to changing demand.</li><li>Ensure the cafe consistently meets food safety, hygiene and workplace health and safety standards in line with relevant legislation and company policies.</li><li>Monitor product quality, presentation and speed of service, working closely with baristas and kitchen to maintain standards and manage service flow.</li><li>Manage stock levels, place and receive orders, minimise wastage and maintain accurate inventory records.</li><li>Support menu implementation, pricing and promotions in line with business objectives and cost targets.</li><li>Respond to customer feedback and resolve complaints professionally to protect and grow the cafe’s reputation.</li><li>Train new team members and provide ongoing coaching on service standards, POS use, product knowledge and safety procedures.</li><li>Track key performance indicators (sales, labour, average spend, waste) and work with the business owner/Managing Director to improve results.</li><li>Coordinate with suppliers, service contractors and other stakeholders to ensure equipment is maintained and the venue remains clean, safe and presentable.</li><li>Assist with planning and delivering events, functions or seasonal activities within the cafe as required.</li></ul> <h3>Qualification & experience</h3><ul><li>Relevant Diploma qualification in hospitality or management is desirable.</li><li>Current Food Safety Supervisor certification or ability to obtain.</li><li>Current Responsible Service of Alcohol (RSA).</li><li>Flexibility to work weekdays, weekends, public holidays and early or late shifts as required.</li><li>At least 3 years of experience in a supervisory or management role in the hospitality industry.</li><li>Strong leadership and people management skills, with the ability to motivate and develop a diverse team.</li><li>Solid understanding of cafe operations, specialty coffee, and basic food preparation and service workflows.</li><li>Knowledge of food saftety standards and workplace health and safety requirements relevant to hospitality venues.</li><li>Competent with POS systems and basic computert skills for rostering, email and reporting.</li><li>Strong organizational and time-management skills, able to prioritize during busy periods and manage competing demands.</li><li>Excellent communication skills and a customer-focused approach.</li><li>Basic understanding of budgets, margins, cost of goods and labour cost management.</li></ul>&nbsp;

Are you an Australian citizen or permanent resident?

Do you have full work rights in Australia?

An exciting opportunity to join Highroad in Dickson and make a difference to the hospitality industry.

Key responsibilities are:<ul><li>Assist the Head Chef with daily kitchen operations</li><li>Prepare and cook the menu items according to recipes and uality standards</li><li>Maintain high levels of cleanliness and hygiene in the kithen</li><li>Ensure proper food storage, labeling and stock rotation&nbsp;</li><li>Follow all food safety and health regulations&nbsp;</li><li>Assist with inventory management and ording supplies&nbsp;</li><li>Work collaboratively with kitchen staff to ensure smooth service</li><li>Adapt to special dietary requirements and customer requests</li></ul>Requirements&nbsp;<ul><li>2-3 years previous experience in a commercial kitchen&nbsp;</li><li>Ability to work in a fast-paced environment&nbsp;</li><li>Strong teamwork and communication kills&nbsp;</li><li>Knowledge of food safety and hygiene practices&nbsp;</li><li>Passion for cooking and attention to detail&nbsp;</li></ul>

Our client Wildflour Bakery Cafe is seeking dedicated pastry cooks and cooks/chefs to join its kitchen team.

Pastry cook/chef/chef/cook

About UsRulhan 7 Pty Ltd t/a Mango catering is a widely known name offering extensive menu at Belconnen soccer club based at 5 Walkey place, Mckellar ACT 2617.&nbsp;At mango catering our dishes are inspired by tastes from around the globe serving best gourmet food in Canberra.About the Role- Full time cookWe are seeking an experienced and passionate Cook. The ideal candidate will have a strong culinary background, excellent cooking skills and a commitment to maintaining the high food quality standards. It is&nbsp;full-time position minimum 38 hours per week for our daily operations at 5 Walkey place, Mckellar ACT 2617. The applicant may be required to work extra hours depending on occasions or bookings as the club restaurant opens 7 days a week from breakfast to dinner. <h3>Benefits</h3>Salary of $75,000 to $85,000 per annum plus mandatory superannuation will be paid based on experience and skills to deserving candidate. Please click to apply. <h3>Task & responsibilities</h3>Key Responsibilities&nbsp;and job duties:<ul style="list-style-type:disc;"><li>Preparing and cooking a wide variety of ingredients and menu items, including vegetables, soups, meat, seafood, and other dishes in accordance with established recipes and quality standards.</li><li>Ensuring all food is prepared and cooked to a consistently high standard, maintaining excellent quality, flavour, and presentation.&nbsp;</li><li>Plating and presenting dishes attractively, ensuring each meal is served with the appropriate garnishes and accompaniments in line with menu specifications.</li><li>Seasoning, serving and portioning foods.</li><li>Garnishing cooked items.</li><li>Set up workstations with all needed ingredients and cooking equipment</li><li>Menu planning and development&nbsp;as per ingredient availability and seasonal demands&nbsp;in consultation with head chef.&nbsp;</li><li>Maintaining high standards of food hygiene</li><li>Supporting efficient kitchen operations</li><li>Monitor stock, perform necessary stock rotation and placing orders when needed.</li><li>Taking deliveries of stock.</li><li>Ensure all food and other items are stored properly</li><li>Check quality of ingredients</li><li>Regulate temperature of kitchen equipment to maintain food quality.</li><li>Storing and preserving food using various methods.</li><li>Ensure strict adherence to safety and hygienic regulations</li><li>Preparation of raw ingredients including meat and vegetables through use of varied cutting and marinating techniques.</li><li>Train and supervise junior kitchen staff</li><li>Estimating food requirements, monitoring inventory levels and minimising waste.</li><li>Cooking food as per customer special requirements like vegan, cultural needs, etc.</li><li>Maintaining up-to-date knowledge of food products, culinary techniques, customer preferences, and market trends</li></ul> <h3>Qualification & experience</h3>About youThe successful candidate will possess:<ul><li style="text-align:justify;">Minimum one year work experience as cook</li><li style="text-align:justify;">Minimum certificate iv in commercial cookery/relevant qualifications</li><li style="text-align:justify;">Confident approach and results driven</li><li style="text-align:justify;">Flexibility with hours and approach</li><li style="text-align:justify;">Good communication and technology skills</li><li style="text-align:justify;">Ability to work under pressure to deliver timely and quality results.</li></ul>

Full time cook

THE SOCIAL GROUP PTY LTDtrading as CARIBOU KINGSTONChef de Partie&nbsp;FULL-TIME | KINGSTON, ACT<figure class="table"><table><tbody><tr><td style="background-color:#F4F4F4;padding:0cm 5.4pt;width:111.6pt;">Employer</td><td style="background-color:#F4F4F4;padding:0cm 5.4pt;width:399.6pt;">The Social Group Pty Ltd trading as Caribou Kingston</td></tr><tr><td style="background-color:white;padding:0cm 5.4pt;width:111.6pt;">Location</td><td style="background-color:white;padding:0cm 5.4pt;width:399.6pt;">Kingston, ACT</td></tr><tr><td style="background-color:#F4F4F4;padding:0cm 5.4pt;width:111.6pt;">Employment type</td><td style="background-color:#F4F4F4;padding:0cm 5.4pt;width:399.6pt;">Full-time</td></tr><tr><td style="background-color:white;padding:0cm 5.4pt;width:111.6pt;">Salary</td><td style="background-color:white;padding:0cm 5.4pt;width:399.6pt;">AUD $75,000–$85,000 per annum plus superannuation</td></tr></tbody></table></figure>&nbsp;Caribou – where it’s easy to have a good time!Caribou Kingston is all about bringing a slice of Canada to Kingston, one of Canberra’s oldest and most charming suburbs. We pride ourselves on offering a friendly space where guests can unwind, enjoy Canadian hospitality and indulge in home-style comfort food with a twist. Whether it’s watching ice hockey, shooting some pool or relaxing with a Canadian beverage, Caribou is the place to be.We are looking for a passionate and experienced full-time Chef de Partie to join our kitchen team in Kingston, ACT.<h1>About the Role</h1>As Chef de Partie, you will help lead day-to-day kitchen operations and work closely with the Head Chef and wider kitchen team to deliver exceptional food experiences. You will be responsible for preparing and presenting high-quality meals, managing your designated section, supporting efficient preparation and service, and maintaining consistency in every dish.<h1>Key Responsibilities</h1><ul style="list-style-type:disc;"><li>Food preparation and service:&nbsp;Prepare, cook and present menu items to Caribou’s standards while managing your designated section during preparation and service.</li><li>Maintain quality standards:&nbsp;Monitor food quality and consistency across all stages of production, ensuring every dish meets our standards and complies with the Australia New Zealand Food Standards Code.</li><li>Menu development:&nbsp;Collaborate on seasonal menu design, taking into account ingredient sourcing, food allergens and dietary requirements.</li><li>Food safety and hygiene:&nbsp;Follow HACCP principles and Caribou’s food safety procedures, including correct food handling, storage, temperature control, cleaning and sanitising practices.</li><li>Regulatory compliance:&nbsp;Adhere to the Australia New Zealand Food Standards Code, ACT Health requirements and all relevant food safety regulations.</li><li>Kitchen operations:&nbsp;Support daily kitchen operations, including food preparation, section organisation, service timing and coordination with the kitchen and front-of-house teams.</li><li>Team leadership:&nbsp;Provide clear direction, training and supervision to junior kitchen staff and support a positive, collaborative kitchen culture.</li><li>Stock management:&nbsp;Monitor stock levels, assist with ordering and minimise wastage through correct portioning, rotation, labelling and storage.</li><li>Work health and safety:&nbsp;Ensure the kitchen follows ACT work health and safety requirements and report equipment, safety or maintenance concerns promptly.</li><li>Cleanliness and organisation:&nbsp;Conduct regular checks of kitchen cleanliness, equipment functionality and food-storage areas, ensuring perishable items are correctly labelled, dated and stored at appropriate temperatures.</li></ul><h1>Qualifications, Skills and Experience</h1><ul style="list-style-type:disc;"><li>A Certificate IV in Commercial Cookery, or an equivalent relevant cookery qualification.</li><li>At least two years of relevant experience working as a chef in a commercial kitchen, preferably in a busy pub, restaurant or similar hospitality environment.</li><li>A Diploma of Hospitality Management or a similar hospitality management qualification will be highly regarded.</li><li>Knowledge of Australian food safety, hygiene and workplace health and safety requirements.</li><li>Strong interpersonal, communication and organisational skills.</li><li>The ability to work effectively under pressure in a busy hospitality environment.</li><li>Excellent attention to detail and a commitment to consistent food quality, hygiene and safety.</li><li>A positive attitude and willingness to collaborate with kitchen, bar and front-of-house staff.</li><li>Availability to work a rotating roster, including evenings, weekends and public holidays as required.</li></ul><h1>Why Join Caribou?</h1><ul style="list-style-type:disc;"><li>Join a lively, established Canadian-themed venue in the heart of Kingston.</li><li>Work with a supportive and collaborative hospitality team.</li><li>Contribute to menu development and the continued growth of Caribou Kingston.</li><li>Full-time employment with a competitive salary and superannuation.</li></ul><h1>How to Apply</h1>Ready to bring a taste of Canada to Kingston?If you are passionate about creating great food and thrive in a lively pub environment, we would love to hear from you.&nbsp;To apply, please submit your CV and a brief cover letter through this job advertisement.Only shortlisted candidates will be contacted. All applications will be treated in strict confidence.

Join Caribou Kingston as Chef de Partie and bring great food, energy and Canadian hospitality to the heart of Kingston.

Chef de Partie

Napoli House Pty Ltd trading as Napoli House is an Italian restaurant serving traditional Italian cuisine to the Canberra community. The restaurant brings the authentic flavours and culinary traditions of Italy to its customers, combining time-honoured recipes with fresh, high-quality ingredients. We are&nbsp;located at&nbsp;shop 3, 33 Gartside Street, Erindale Dr, Wanniassa ACT 2903.&nbsp;We are seeking a permanent full-time experienced cook (minimum 38 hours per week) with relevant qualifications and work experience to join our team at Wanniassa, ACT. <h3>Benefits</h3>The successful candidate will be paid salary between $75,000-$85,000 per annum plus minimum guaranteed superannuation based on skills and experience. <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li style="text-align:justify;">Preparing and cooking a range of ingredients and dishes, including vegetables, soups, meats, seafood, Italian, etc.</li><li style="text-align:justify;">Preparing and cooking food while ensuring the quality and taste of food.</li><li style="text-align:justify;">Plating dishes and proper food presentation ensuring menu plates are presented with appropriate accompaniments.&nbsp;</li><li style="text-align:justify;">Seasoning, serving and portioning foods.</li><li style="text-align:justify;">Garnishing cooked items.</li><li style="text-align:justify;">Set up workstations with all needed ingredients and cooking equipment</li><li style="text-align:justify;">Menu planning and development as per ingredient availability and seasonal demands&nbsp; in consultation with head chef.&nbsp;</li><li style="text-align:justify;">Maintaining high standards of food hygiene</li><li style="text-align:justify;">Cooking food as per customer special requirements like vegan, cultural needs, etc.</li><li style="text-align:justify;">Supporting efficient kitchen operations</li><li style="text-align:justify;">Monitor stock, perform necessary stock rotation and placing orders when needed.</li><li style="text-align:justify;">Taking deliveries of stock.</li><li style="text-align:justify;">Ensure all food and other items are stored properly</li><li style="text-align:justify;">Check quality of ingredients</li><li style="text-align:justify;">Regulate temperature of kitchen equipment to maintain food quality.</li><li style="text-align:justify;">Storing and preserving food using various methods.</li><li style="text-align:justify;">Ensure strict adherence to safety and hygienic regulations</li><li style="text-align:justify;">Preparation of raw ingredients including meat and vegetables through use of varied cutting and marinating techniques.</li><li style="text-align:justify;">Train and supervise junior kitchen staff</li><li style="text-align:justify;">Estimate food requirements and ensuring cost controls</li><li style="text-align:justify;">Maintain product, service and market knowledge</li></ul> <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li style="text-align:justify;">Relevant AQF qualification in Commercial Cookery-minimum certificate iii, certificate iv preferred</li><li style="text-align:justify;">&nbsp;At least one year of relevant work experience</li><li style="text-align:justify;">A positive attitude and good team member.</li><li style="text-align:justify;">Good Communication skills.</li><li style="text-align:justify;">Able to work in a fast-paced kitchen environment</li><li style="text-align:justify;">Australian work experience preferred in similar environment.</li></ul>

Exciting opportunity for full-time experienced cook

Full time COOK

Looking to solve your labour shortage? Promote your job opportunities to both domestic and international talent with WorkinHospo's jobs portal and fast track your recruitment efforts today!

WorkinHospo offers streamlined hiring, industry-first compliance tools, and features such as video to attract more talent to your job ads. Save time, reduce costs, improve effectiveness and drive value across the full recruitment marketing value chain.

For job-seekers, WorkinHospo is the first stop to finding a new job in the hospitality industry. Local talent gain benefits like using video to better pitch their skills in a competitive market. International talent visiting Australia or already here can easily find Australian employers ready to hire them.

For employers, WorkinHospo is backed by advanced recruitment technology to improve recruitment marketing and compliance. It's also supported by a growing number of partnerships, giving WorkinHospo greater reach via other job boards across the Workinitiatives network with no extra effort.

Australia's number one destination for hospitality jobs!

Improve your recruitment marketing, streamline your compliance and solve your labour shortage with WorkinHospo. Connect with thousands of candidates in both Australia and overseas. Register and start posting today!


                                                
                                                Whether you're just starting out or looking for new opportunities, WorkinHospo has a variety of roles in the vibrant world of hospitality! Simply upload your resume and our technology will find job matches made just for you across our ecosystem of job boards.
                                                
                                                

WorkinHospo powered by Workinitiatives technology and a part of the Workinitiatives network

Jobs in Gungahlin Canberra Act

38 available jobs

2 Full Time Cooks

Chef

Store Manager

Restaurant Manager

full time cook

Restaurant Manager

Pastry cook/chef/chef/cook

Full time cook

Chef de Partie

Full time COOK

Individuals

Employers

Service providers

Workinitiatives

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