<h3>Key Responsibility:</h3><ul><li>Inspect ingredients and prepared food to ensure quality and freshness</li><li>Prepare and cook a variety of hot and cold dishes according to established recipes</li><li>Monitor the temperatures of ovens, grills and other cooking equipment</li><li>Season, portion, plate and package food to maintain consistent quality and presentation</li><li>Prepare meals according to dietary and special requirements</li><li>Store food and ingredients in appropriate temperature-controlled environments</li><li>Assist with menu planning and estimating food and ingredient requirements</li><li>Maintain a clean, organised and hygienic kitchen</li><li>Ensure compliance with food safety and workplace health and safety procedures</li><li>Coordinate food preparation to ensure catering orders are completed accurately and on time</li><li>Assist in supervising and training kitchen staff and apprentices when required</li></ul>&nbsp;<h2>Requirements:</h2><ul><li>AQF Certificate III or IV in Commercial Cookery, or an equivalent qualification</li><li>Minimum 1–2 years of relevant experience as a Cook, preferably in a café, restaurant, commercial kitchen or catering environment</li><li>Knowledge of food preparation, cooking techniques and food safety requirements</li><li>Ability to work efficiently in a fast-paced, team-oriented environment</li><li>Strong attention to detail, organisation and time-management skills</li><li>Ability to maintain consistent food quality and presentation</li></ul>

Hospitality & Tourism

Annual

Join our kitchen team as a Cook and bring your skills to a growing café and catering operation serving the Blue Mountains and Greater Sydney.

Cook

Full time

BALPAR PTY. LIMITED t/a The Carrington Hotel, is a historic landmark in the heart of Katoomba, welcoming guests to the Blue Mountains since 1883. Its Grand Dining Room offers a la carte dining experience in a distinctive heritage setting. We are currently seeking a full-time Chef de Partie to join our team, with the role based in Katoomba, NSW. This position is 38 hours per week, and the ideal candidate will have at least 1 year of relevant experience and hold a diploma in hospitality management. A competitive salary of $79,000 to $84,000, plus superannuation, is on offer. <h3>Benefits</h3> <h3>Task & responsibilities</h3><ul><li>Plan and organise food preparation and cooking within the allocated kitchen section for daily service.&nbsp;</li><li>Prepare, cook and present a range of dishes in accordance with the Grand Dining Room's recipes, portioning and presentation standards.&nbsp;</li><li>Assist the Executive Chef with seasonal menu planning and development, including ingredient selection, portioning and food costing.&nbsp;</li><li>Monitor the quality of dishes throughout preparation, cooking and presentation to maintain consistent standards.&nbsp;</li><li>Monitor stock levels, estimate ingredient requirements, assist with ordering supplies, and check the quality and freshness of food deliveries.&nbsp;</li><li>Store, rotate, refrigerate, freeze and preserve food appropriately to maintain freshness and minimise waste.&nbsp;</li><li>Coordinate mise en place and ensure ingredients, sauces, garnishes and equipment are prepared for service.&nbsp;</li><li>Liaise with the Executive Chef, kitchen and waiting staff regarding food preparation, service requirements, dietary requests and other kitchen matters.&nbsp;</li><li>Prepare menu variations for dietary requirements, including vegetarian, vegan, gluten-free and dairy-free options where required.&nbsp;</li><li>Demonstrate cooking techniques and provide guidance and training to junior kitchen staff on preparation, cooking and presentation procedures.&nbsp;</li><li>Coordinate with other kitchen sections during service to ensure dishes are completed accurately and on time.&nbsp;</li><li>Maintain and enforce food safety, hygiene, cleanliness and safe food-handling standards throughout kitchen operations.&nbsp;</li><li>Monitor portion control and ingredient usage to minimise wastage and assist with controlling food costs.&nbsp;</li><li>Report stock shortages, equipment faults, food-quality concerns and other operational issues to the Executive Chef or management.</li></ul> <h3>Qualification & experience</h3>REQUIREMENTS: Hold relevant qualifications and experience.&nbsp;APPLY: If you meet these criteria, please submit your application with a cover letter detailing your relevant experience and availability. Only shortlisted candidates will be contacted.

BALPAR PTY. LIMITED t/a The Carrington Hotel, is currently seeking a full-time Chef de Partie to join our team.

Chef de Partie

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

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)

Hunter Street &nbsp;Hospitality is part of Urban Purveyor Group Pty Ltd.Hunter Street Hospitality are looking for an experienced Butcher to join the team! We're recruiting for the following locations:<ul><li>Rockpool Bar &amp; Grill - Sydney</li><li>The Cut - The Rocks</li><li>Ananas - The Rocks</li><li>Sahtein - The Rocks</li><li>24 York, Sydney</li></ul>&nbsp; <h3>Benefits</h3><ul><li>We will give you the skills, training, and mentorship from the best in the hospitality industry to help you build the career you’ve always dreamed of.</li><li>Competitive remuneration &amp; bonus incentives</li><li>Training, development, and career progression opportunities</li><li>Employee Assistance Program</li><li>Grow within one of the leading hospitality groups in Australia&nbsp;</li></ul>If you're ready to take your skills to the next level and be part of one of Sydney’s most celebrated dining experiences, we’d love to hear from you! <h3>Task & responsibilities</h3><ul><li>Ensure all deliveries of meat are correct and the quality of the produce is to up to standards<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li><li>Ensure any meat deliveries from each day have been tagged and stored correctly<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li><li>Ability to break down entire carcass and confidently cut the required cuts of meat, in a consistent manner<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li><li>Ability to prepare meat for dry aging process and monitor it throughout the timeframes<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li><li>Ensure the cutting sheets are followed exactly and that the grill service fridges are fully stocked and prepared for service periods<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li><li>Ensure compliance with food safety and sanitation regulations, including proper handling and storage of meat products.<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li></ul>&nbsp; <h3>Qualification & experience</h3><ul><li>Proven experience as a butcher, preferably in a high-end or fine dining environment</li><li>Strong knowledge of different meat cuts, preparation techniques, and butchering tools</li><li>Passionate about high-quality produce and maintaining excellence in food preparation</li><li>Excellent attention to detail, with the ability to work efficiently in a fast-paced environment</li><li>Strong communication and teamwork skills</li><li>Ability to work in a highly collaborative and dynamic kitchen environment</li></ul>

Hunter Street Hospitality are looking for an experienced Butcher to join the team!

Butcher - Hunter Street Hospitality Sydney (P)

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 Ananas, Sahtien 24 York, Fratelli Fresh, El Camino Cantina, The Bavarian, Munich Brauhaus, Winghaus and SLICE.We are currently hiring Assistant Restaurant Managers for:<ul><li style="margin-left:!important;">Fratelli Fresh - Westfield</li><li style="margin-left:!important;">Fratelli Fresh - Moore Park</li><li style="margin-left:!important;">Fratelli Fresh - Miranda</li><li style="margin-left:!important;">El Camino - The Rocks</li><li style="margin-left:!important;">El Camino - Moore Park</li><li style="margin-left:!important;">El Camino -Miranda</li><li style="margin-left:!important;">The Munich - The Rocks</li><li style="margin-left:!important;">The Bavarian - MIranda</li><li style="margin-left:!important;">Winghaus - Moore Park</li><li style="margin-left:!important;">Winghaus - Barangaroo</li></ul><h3 style="margin-left:0px;">Benefits</h3>What we offer &nbsp;&nbsp;<ul><li>Competitive remuneration &amp; bonus incentives</li><li>Training, development, and career progression opportunities</li><li>Food &amp; Beverage discounts, gym, and private health insurance discounts&nbsp;</li></ul><h3 style="margin-left:0px;">Task &amp; responsibilities</h3><ul><li>Support daily operations by overseeing front-of-house and back-of-house activities to ensure smooth service and high customer satisfaction.</li><li>Supervise and train staff, including servers, hosts, and kitchen personnel, ensuring adherence to company standards and policies.</li><li>Assist with inventory and ordering, monitoring stock levels and coordinating with suppliers to maintain appropriate inventory.</li><li>Handle customer complaints or issues promptly and professionally to maintain a positive dining experience.</li><li>Monitor compliance with health, safety, and hygiene regulations, conducting regular checks and ensuring corrective actions are taken when necessary.</li><li>Support scheduling and payroll tasks, helping create efficient staff schedules and assisting with timekeeping or payroll processes.</li><li>Contribute to financial performance by helping track sales, control costs, and identify areas for operational improvement.&nbsp;</li></ul><h3 style="margin-left:0px;">Qualification &amp; experience</h3><ul><li>Hospitality lovers who know how to lead, inspire and get the best from their team</li><li>Experience in a supervisory or junior management role&nbsp;</li><li>A people-first mindset: you’re passionate about recruiting, training, and developing talent</li><li>A keen business sense with an eye for cost control, productivity, and sales targets</li><li>A valid RSA Certificate</li></ul>

Join a company where careers gather momentum!

Assistant Restaurant Manager - Hunter Street Hospitality (C)

Key duties and responsibility :The successful candidate will be responsible for:• Preparing and cooking a variety of &nbsp;traditional Polish meals according to menus or instructions.• Ensuring food is cooked and presented to standard.• Following food safety and hygiene regulations in all kitchen activities.• Storing ingredients properly and handling food safely.• Cleaning kitchen equipment, cooking surfaces, and food preparation areas.• Assisting with basic stock control and minimising food wastage.• Adhering to WHS and safe food-handling practices at all times.The position will report to the Operations Manager.Work hours will be Monday to Friday, from 9:00 am to 5:00 pm, with occasional requirements outside standard hours for special events.&nbsp;Education:To be successful in this role, candidates should have:• A Certificate III or IV in Commercial Cookery or other relevant qualification.• At least 2 year of relevant experience with qualifications, or a minimum of 3 years of relevant work experience in lieu of formal education.&nbsp;Skill required:• Sound understanding of safe food-handling practices and workplace hygiene.• Strong time management and organisational skills.• Ability to work independently and under pressure.• Positive attitude and effective communication skills.Important: Applicants must have unrestricted work rights in Australia.To apply for this position, please email your resume and cover letter to 'Janusz at alchemy572@gmail.com'&nbsp;

We are seeking an experienced and motivated Cook to join our team.

Kokoro Mazesoba is seeking a skilled and motivated Chef to join our kitchen team at our Sydney CBD restaurant. The successful candidate will be responsible for preparing and cooking high-quality Japanese dishes, including mazesoba and other menu items, while maintaining consistent taste, presentation and portion standards.The Chef will manage daily food preparation, cooking and kitchen operations, ensuring all dishes are prepared efficiently and served to the required standard. The role also involves maintaining food safety, hygiene and workplace health and safety requirements, monitoring stock levels, minimising food wastage and maintaining a clean and organised kitchen.The successful candidate will work closely with the kitchen and front-of-house teams to ensure smooth service, particularly during busy trading periods. They will also assist with training junior kitchen staff, following established recipes and procedures, and contributing to menu preparation and improvements where required.The ideal candidate will have at least one year of relevant commercial kitchen experience, strong cooking and food preparation skills, good knowledge of food safety practices, and an ability to work effectively in a fast-paced restaurant environment. <h3>Benefits</h3><ul><li>Full-time position in Sydney CBD</li><li>Salary of $80,000–$85,000 + 12% superannuation</li><li>Work with an established Japanese restaurant brand</li><li>Opportunity to develop Japanese culinary skills</li><li>Professional and supportive kitchen environment</li><li>Opportunity for career growth and professional development</li><li>Exposure to specialised mazesoba preparation and Japanese cuisine</li><li>Work in a fast-paced and diverse hospitality environment</li><li>Stable employment with ongoing training opportunities</li></ul>&nbsp; <h3>Task & responsibilities</h3><h3>&nbsp;</h3><ul><li>Prepare and cook Japanese dishes, including mazesoba and other menu items.</li><li>Follow recipes, portion sizes and food presentation standards.</li><li>Prepare ingredients, sauces, noodles, meats, vegetables and garnishes.</li><li>Maintain consistent food quality, taste and presentation.</li><li>Monitor cooking times, temperatures and food quality.</li><li>Ensure compliance with food safety and hygiene standards.</li><li>Maintain a clean, organised and safe kitchen.</li><li>Manage stock levels and assist with food ordering.</li><li>Minimise food wastage and control ingredient usage.</li><li>Operate and maintain kitchen equipment safely.</li><li>Work efficiently during busy service periods.</li><li>Coordinate with kitchen and front-of-house staff for smooth service.</li><li>Assist in training and supervising junior kitchen staff.</li><li>Assist with menu preparation and new dish development when required.</li><li>Follow workplace health and safety procedures and restaurant policies.</li></ul> <h3>Qualification & experience</h3><h3>&nbsp;</h3><ul><li>Minimum 1 year of relevant Chef experience.</li><li>Relevant Commercial Cookery/Hospitality qualification preferred.</li><li>Experience in Japanese or Asian cuisine is an advantage.</li><li>Strong food preparation and cooking skills.</li><li>Knowledge of food safety and hygiene standards.</li><li>Ability to work efficiently in a busy kitchen.</li><li>Good teamwork and communication skills.</li></ul>

Join Kokoro Mazesoba as a Chef in Sydney CBD. Prepare Japanese cuisine, maintain high food standards and grow your culinary skills in a busy team.

Hunter St. Hospitality is part of Urban Purveyor Group Pty Ltd.&nbsp;We are searching for an experienced Butcher at Rockpool Bar &amp; Grill Sydney, one of Australia's most iconic and respected restaurants, known for its exceptional service, world-class dining experience, and commitment to using only the finest, locally sourced ingredients. We pride ourselves on providing a menu that celebrates the art of cooking with a focus on premium meats, seafood, and produce.&nbsp; <h3>Benefits</h3><ul><li>We will give you the skills, training, and mentorship from the best in the hospitality industry to help you build the career you’ve always dreamed of.</li><li>Competitive remuneration &amp; bonus incentives</li><li>Training, development, and career progression opportunities</li><li>Employee Assistance Program</li><li>Grow within one of the leading hospitality groups in Australia&nbsp;</li></ul> <h3>Task & responsibilities</h3><ul><li>Preparing and butchering a wide variety of premium meats to the highest standards</li><li>Maintaining a clean and organized work environment</li><li>Assisting with stock control and ensuring proper storage of all products</li><li>Collaborating closely with the Head Chef and kitchen team to meet daily production requirements</li><li>Providing expert advice on meat cuts and quality to the team and customers</li><li>Ensuring compliance with food safety regulations and health standards</li></ul> <h3>Qualification & experience</h3><ul><li>Proven experience as a butcher, preferably in a high-end or fine dining environment</li><li>Strong knowledge of different meat cuts, preparation techniques, and butchering tools</li><li>Passionate about high-quality produce and maintaining excellence in food preparation</li><li>Excellent attention to detail, with the ability to work efficiently in a fast-paced environment</li><li>Strong communication and teamwork skills</li><li>Ability to work in a highly collaborative and dynamic kitchen environment</li></ul>

Hunter St. Hospitality is part of Urban Purveyor Group Pty Ltd.

Hunter St. Hospitality are looking for an experienced Butcher to join the team!

Butcher - Hunter St. Hospitality Sydney

Bar & Beverage Staff

Chefs/Cooks

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Other

Waiting Staff

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