As a Chef at Afghan Kebab Campbellfield, you will be responsible for preparing authentic Afghan cuisine and executing a diverse menu of charcoal kebabs, rice dishes, and traditional meals. Your role will involve creating high-quality, flavourful dishes while ensuring consistency, presentation, and adherence to food safety standards.You will work collaboratively with a passionate kitchen team to deliver an exceptional dining experience for dine-in, takeaway, and delivery customers. The position also requires accommodating various dietary requirements and maintaining efficient kitchen operations in a fast-paced environment.This is an exciting opportunity to join a well-established Afghan restaurant known for its authentic flavours, generous portions, and commitment to customer satisfaction, while contributing to culinary excellence in a modern and welcoming kitchen environment. <h3>Benefits</h3><ul><li>Career growth opportunities</li><li>Competitive salary</li><li>Work-life balance</li></ul> <h3>Task & responsibilities</h3><ul><li>Prepare and cook authentic Afghan cuisine for dine-in, takeaway, and delivery customers.&nbsp;</li><li>Create and execute a diverse menu with a strong focus on traditional Afghan flavours, quality, and presentation.&nbsp;</li><li>Prepare and cook a variety of dishes including signature charcoal kebabs, Qabuli Palow, grilled meats, rice dishes, and family platters.&nbsp;</li><li>Ensure all food is prepared and presented in accordance with food safety, hygiene, and health regulations.&nbsp;</li><li>Monitor food quality, portion control, and consistency across all menu items.&nbsp;</li><li>Collaborate with the kitchen team to maintain a clean, organised, and efficient kitchen environment.&nbsp;</li><li>Cater to customer dietary requirements and preferences to ensure an enjoyable dining experience for all guests.&nbsp;</li><li>Assist in menu planning, recipe development, and seasonal specials featuring authentic Afghan cuisine.&nbsp;</li><li>Manage inventory, stock rotation, and ordering of kitchen supplies and ingredients.&nbsp;</li><li>Minimise food wastage and maintain cost-effective kitchen operations.&nbsp;</li><li>Operate charcoal grills and other commercial kitchen equipment safely and efficiently.&nbsp;</li><li>Train and support junior kitchen staff where required.</li></ul> <h3>Qualification & experience</h3>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Certificate IV or Diploma in Culinary Arts or a similar discipline.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; A minimum of 1 years’ experience in culinary management or kitchen operations.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Knowledge of menu development, food cost management, and general kitchen operations.

Hospitality & Tourism

Annual

Chef

Full time

Top Convenience QSR 1 Pty Ltd is seeking an experienced Store Manager to oversee the daily operations of our convenience retail and quick service retail environment.The successful candidate will be responsible for managing retail operations, driving sales performance, maintaining customer service standards, managing inventory, and leading a team to ensure efficient and profitable store operations.&nbsp; <h3>Benefits</h3>•&nbsp;&nbsp;&nbsp;&nbsp;Competitive salary package of $75,000 – $95,000 + Superannuation, based on skills and experience.•&nbsp;&nbsp;&nbsp;&nbsp;Opportunity to work within a growing convenience and quick service retail business.•&nbsp;&nbsp;&nbsp;&nbsp;Supportive and collaborative working environment.•&nbsp;&nbsp;&nbsp;&nbsp;Opportunity to develop leadership and retail management skills.•&nbsp;&nbsp;&nbsp;&nbsp;Exposure to store operations, team leadership, sales performance, and business improvement initiatives.•&nbsp;&nbsp;&nbsp;&nbsp;Stable full-time employment with ongoing career development opportunities.&nbsp; <h3>Task & responsibilities</h3>•&nbsp;&nbsp;&nbsp;&nbsp;Manage the day-to-day operations of the store to ensure efficient retail performance.•&nbsp;&nbsp;&nbsp;&nbsp;Oversee store operations, compliance requirements, and service standards.•&nbsp;&nbsp;&nbsp;&nbsp;Monitor sales performance and implement strategies to achieve business targets.•&nbsp;&nbsp;&nbsp;&nbsp;Lead, train, and support retail team members.•&nbsp;&nbsp;&nbsp;&nbsp;Prepare staff rosters and allocate duties.•&nbsp;&nbsp;&nbsp;&nbsp;Manage inventory, stock ordering, receiving, storage, and stock rotation.•&nbsp;&nbsp;&nbsp;&nbsp;Maintain product availability and store presentation standards.•&nbsp;&nbsp;&nbsp;&nbsp;Manage customer enquiries and feedback professionally.•&nbsp;&nbsp;&nbsp;&nbsp;Maintain operational records and reports.•&nbsp;&nbsp;&nbsp;&nbsp;Identify opportunities to improve store efficiency and customer experience.&nbsp; <h3>Qualification & experience</h3>•&nbsp;&nbsp;&nbsp;&nbsp;Relevant qualification in retail management, business management, hospitality management, or a related field is desirable.•&nbsp;&nbsp;&nbsp;&nbsp;Minimum 1–3 years’ experience in retail management, store management, or a similar leadership role.•&nbsp;&nbsp;&nbsp;&nbsp;Experience managing retail operations within a convenience store, QSR, supermarket, or similar environment.•&nbsp;&nbsp;&nbsp;&nbsp;Demonstrated ability to lead and motivate a team.•&nbsp;&nbsp;&nbsp;&nbsp;Strong understanding of retail sales, customer service, stock management, and store operations.•&nbsp;&nbsp;&nbsp;&nbsp;Strong organisational, communication, and problem-solving skills.&nbsp;

We are seeking a highly motivated, experienced, and results-driven Store Manager to join us.

Store Manager

The Jolly Miller Cafe is currently in search of an experienced and qualified Chef/Cook for a full-time position to join the team and provide exceptional meals to the customers. The aim of this role is to produce consistent and great quality items off the menu in order to maintain the business’ reputation and to sustain and develop its loyal customers. <h3>Benefits</h3>Salary range: $70,000-$90,000 per Annum + Superannuation. <h3>Task & responsibilities</h3>Chef Responsibilities:&nbsp;<ul><li>Plan, prepare, and cook dishes for restaurant or catering services.&nbsp;</li><li>Design menus, manage food inventory, and control costs.&nbsp;</li><li>Ensure strict adherence to food quality, hygiene, and safety standards.&nbsp;</li><li>Lead and supervise kitchen staff, providing training and demonstrating cooking techniques.&nbsp;</li><li>Thrive in fast-paced settings while delivering outstanding dining experiences.&nbsp;</li><li>Create new recipes and maintain smooth kitchen operations.&nbsp;</li></ul>Cook Responsibilities:&nbsp;<ul><li>Assist with daily meal preparation under the direction of the chef.&nbsp;</li><li>Prepare and cook meals for restaurant or catering services.&nbsp;</li><li>Work efficiently in busy environments while ensuring excellent dining experiences.&nbsp;</li><li>Uphold high standards of food quality, hygiene, and safety.</li></ul> <h3>Qualification & experience</h3><ul><li>1 to 3 years of experience as a Chef/Cook.&nbsp;</li><li>A Diploma of Hospitality Management or equivalent qualification in a relevant field.&nbsp;</li><li>Strong time management skills. Exceptional communication abilities.&nbsp;</li><li>Demonstrated leadership and management experience.&nbsp;</li><li>Australian full work rights.</li></ul>

Do you have 1 to 3 years of experience as a Chef/Cook?

A Chef crafts culinary masterpieces, leading with creativity, where a cook ensures execution, turning ideas into dishes. Together, they create magic.

Chef/Cook

The successful applicant will plan, organise, prepare, and cook food for our dining and catering operations. The Chef will work closely with management, kitchen staff, and front-of-house employees to maintain the quality, consistency, presentation, and safety of all meals.This position requires strong culinary skills, attention to detail, effective time management, and the ability to work efficiently in a busy commercial kitchen. <h3>Benefits</h3><ul><li>Competitive annual salary of $75,000–$85,000 plus superannuation.</li><li>Stable, full-time employment with a supportive and professional team.</li><li>Opportunities to develop culinary skills and gain valuable experience in a busy commercial kitchen.</li><li>Career development and progression opportunities based on performance and business requirements.</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan and develop menus in consultation with management, taking customer preferences, seasonal ingredients, and operational requirements into consideration.</li><li>Estimate food, ingredient, and labour costs to assist with budgeting and efficient kitchen operations.</li><li>Order ingredients and food supplies while maintaining appropriate stock levels and reducing unnecessary waste.</li><li>Monitor the quality of dishes throughout all stages of preparation, cooking, and presentation.</li><li>Discuss food preparation, dietary requirements, and kitchen-related matters with managers, dietitians, kitchen staff, and waiting staff.</li><li>Demonstrate cooking techniques and provide guidance to team members on food preparation and cooking procedures.</li><li>Prepare, cook, season, and present a variety of dishes to consistently high standards.</li><li>Coordinate the preparation and cooking of food for dining and catering services.</li><li>Ensure meals are prepared and served in accordance with the company’s quality, portion, and presentation standards.</li><li>Explain, implement, and enforce food safety, hygiene, sanitation, and workplace health and safety requirements.</li><li>Maintain a clean, organised, and safe kitchen environment.</li><li>Assist with selecting, supervising, training, and developing kitchen staff when required.</li><li>Use suitable freezing, storage, and preservation methods to protect food quality and minimise spoilage.</li><li>Work collaboratively with kitchen and front-of-house employees to support timely and efficient service.</li></ul>&nbsp; <h3>Qualification & experience</h3><ul><li>A minimum Certificate III in Hospitality, Commercial Cookery, or a relevant equivalent qualification.</li><li>&nbsp;1-3 years of relevant experience in a commercial kitchen or similar hospitality environment.</li><li>Practical experience in food preparation, cooking, plating, menu planning, and kitchen operations.</li><li>Knowledge of food safety, hygiene, sanitation, and workplace health and safety requirements.</li></ul>&nbsp;

As our Full-Time Chef, you will plan, organise, prepare, and cook food for our dining and catering operations. You will work closely with management.

Full-Time Chef Required

As a Chef at Burger Road, you will be responsible for planning, organising, preparing, and cooking food in a dining, catering, hospitality, or food service establishment. The role involves supervising food preparation, maintaining high standards of food quality and presentation, assisting with menu planning, estimating food and labour requirements, and ensuring compliance with hygiene and food safety regulations. You will work closely with managers, kitchen staff, waiting staff, and other relevant personnel to ensure that meals are prepared efficiently, consistently, and to the required standard. The role requires strong culinary knowledge, leadership skills, attention to detail, and the ability to manage kitchen operations in a professional and organised manner.

A Chef is required to plan, organise, prepare, and cook food while maintaining quality, hygiene, and efficient kitchen operations.

CHEF

As a Chef at Afghan Kebab Campbellfield, you will be responsible for preparing authentic Afghan cuisineand executing a diverse menu of charcoal kebabs, rice dishes, and traditional meals. Your role will involvecreating high-quality, flavourful dishes while ensuring consistency, presentation, and adherence to foodsafety standards.You will work collaboratively with a passionate kitchen team to deliver an exceptional dining experience fordine-in, takeaway, and delivery customers. The position also requires accommodating various dietaryrequirements and maintaining efficient kitchen operations in a fast-paced environment.This is an exciting opportunity to join a well-established Afghan restaurant known for its authentic flavours,generous portions, and commitment to customer satisfaction, while contributing to culinary excellence ina modern and welcoming kitchen environment. <h3>Benefits</h3>The position offers a competitive salary package of AUD $79,500 - $82,500 per annum plus superannuation, stable full-time employment, opportunities for professional development and a supportive team environment. <h3>Task & responsibilities</h3><ul><li>Prepare and cook authentic Afghan cuisine for dine-in, takeaway, and delivery customers.</li><li>Create and execute a diverse menu with a strong focus on traditional Afghan flavours, quality, andpresentation.</li><li>Prepare and cook a variety of dishes including signature charcoal kebabs, Qabuli Palow, grilledmeats, rice dishes, and family platters.</li><li>Ensure all food is prepared and presented in accordance with food safety, hygiene, and healthregulations.</li><li>Monitor food quality, portion control, and consistency across all menu items.</li><li>Collaborate with the kitchen team to maintain a clean, organised, and efficient kitchen environment.</li><li>Cater to customer dietary requirements and preferences to ensure an enjoyable dining experiencefor all guests.</li><li>Assist in menu planning, recipe development, and seasonal specials featuring authentic Afghancuisine.</li><li>Manage inventory, stock rotation, and ordering of kitchen supplies and ingredients.</li><li>Minimise food wastage and maintain cost-effective kitchen operations.</li><li>Operate charcoal grills and other commercial kitchen</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV or Diploma in Culinary Arts or a similar discipline</li><li>A minimum of 1 years’ experience in culinary management or kitchen operations</li><li>Knowledge of menu development, food cost management, and general kitchen operations.</li><li>Experience with stock control, ordering and food cost management.</li><li>Ability to work efficiently in a busy commercial kitchen environment.</li><li>Strong organisational and time-management skills.</li><li>Ability to work independently and effectively as part of a team.</li><li>Good communication skills and attention to detail.</li></ul>

Urban Purveyor Group trading as Hunter Street Hospitality is hiring a Junior Sous to join the team.&nbsp;Hunter St Hospitality operates across Sydney, Melbourne, Brisbane and Perth and boasts a portfolio of 40+ venues. Notably Rockpool Bar &amp; Grill, Spice Temple, Sake Restaurant &amp; Bar, Argyle Stores, 24 York and 7 Alfred. &nbsp;With a legacy in Australian hospitality dating back to 1976, Hunter St Hospitality continues to expand it's national presence, underpinned by a long standing commitment to culinary expertise, service excellence and genuine hospitality&nbsp;Hunter St Melbourne restaurants include:<ul><li>Rockpool Bar &amp; Grill Melbourne</li><li>Saké Restaurant &amp; Bar Hamer Hall/ Shokunin&nbsp;</li><li>Spice Temple Crown Complex South Bank&nbsp;</li><li>7 Alfred</li><li>Munich Brauhaus Melbourne</li></ul>These venues are diverse in cuisine ranging &nbsp;from Modern Australian, Japanese and Chinese and operate in central Melbourne.&nbsp;As a junior sous, you will be instrumental in supporting the leadership team in managing day to day operations of our kitchens.&nbsp;Key responsibilities:<ul><li>Collaborate with the Sous Chef and Head Chef to create seasonal menus.&nbsp;<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>Lead, train, and mentor kitchen personnel to enhance their skills and ensure a cohesive team dynamic.<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 that all dishes are prepared according to restaurant standards, maintaining consistency in taste and presentation.<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>Ensuring that the team follow standard recipes, making sure correct techniques are always used.<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>Enforcing strict adherence to health and safety regulations, ensuring kitchen practices meet sanitation and hygiene 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 food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level.&nbsp;<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>In the absence of the Head Chef oversee management duties and manage the kitchen operation.<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;

Unique opportunity to join a legacy hospitality group as a Junior Sous Chef

Junior Sous Chef

Reporting to senior leadership, the Hospitality Manager will be responsible for the end-to-end management of venue operations; leading and developing the front-of-house team, maintaining the highest standards of guest experience, driving financial performance, and ensuring full compliance with all relevant legislative and operational requirements. This is a hands-on leadership role that requires a hospitality professional who leads from the floor, inspires their team, and takes genuine ownership of the venue's operational and commercial success. <h3>Benefits</h3><ul><li>Competitive salary of $75,000 – $95,000 per annum + Superannuation, commensurate with experience</li><li>Full-time, permanent employment across one of Melbourne's most recognised and respected hospitality groups</li><li>Dining discount across all Commune Group venues</li><li>Daily staff meals</li><li>Ongoing training, leadership coaching, and genuine career progression opportunities within a growing multi-venue group</li><li>A vibrant, fun, and supportive team culture with group events throughout the year</li><li>The opportunity to work within an iconic and award-recognised Melbourne hospitality portfolio</li></ul> <h3>Task & responsibilities</h3>Operations &amp; Team Leadership:<ul><li>Lead the F&amp;B team across all service periods, ensuring consistently excellent customer service and a guest-focused floor culture throughout the venue</li><li>Oversee venue setup and packdown, manage efficient rostering across all front-of-house positions, and maintain POS systems to ensure accurate and smooth daily operations</li><li>Manage equipment sourcing, maintenance requirements, and the implementation of operational systems and procedures to drive continuous improvement across the venue</li></ul>Events &amp; Functions:<ul><li>Collaborate with event teams and senior management to plan and execute profitable, well-organised private functions, group bookings, and special events across the venue</li><li>Build and maintain strong relationships with event organisers, contractors, and key clients to encourage repeat business and grow the venue's functions revenue stream</li><li>Identify and develop revenue growth opportunities, ensure all events are delivered to brand standard, and maintain consistency of presentation and service quality across every function</li></ul>Venue Management:<ul><li>Oversee daily venue operations including coordination of security, supplier deliveries, contractor access, and OH&amp;S requirements to ensure a safe, compliant, and efficiently run environment</li><li>Maintain full legal compliance across all venue activities including Responsible Service of Alcohol (RSA), Victorian liquor licensing obligations, food safety standards, and all relevant regulatory requirements</li><li>Drive customer satisfaction through active floor presence, prompt resolution of guest complaints, and a commitment to delivering an exceptional experience at every visit</li><li>Provide ongoing staff training, development, and performance coaching to maintain service standards and build team capability</li></ul>Finance &amp; Administration:<ul><li>Manage venue finances including monitoring income, controlling expenses, and tracking gross profit performance against targets, with regular reporting to senior management</li><li>Deliver accurate labour forecasts, manage staffing costs within approved budgets, and ensure all supplier agreements and purchasing arrangements are commercially sound and profitable</li></ul>Bar &amp; Kitchen Management:<ul><li>Lead and support bar and kitchen teams to ensure quality of product and service is maintained consistently across all service periods and to the standards expected across the Commune Group portfolio</li><li>Supervise bar and kitchen staffing levels, manage supplier relations and product ordering, and ensure all legal requirements including RSA compliance and liquor licensing obligations are met at all times</li></ul> <h3>Qualification & experience</h3><ul><li>Minimum 1–3 years of experience in a hospitality management or senior supervisory role, with demonstrated responsibility for leading front-of-house operations across a restaurant, bar, hotel, or events venue</li><li>Tertiary Qualification in Hospitality Management or a related field is required.</li><li>Proven ability to lead, develop, and manage a team of 10 or more hospitality staff across all front-of-house functions</li><li>Strong financial management skills including experience with budget control, labour forecasting, cost of goods management, and gross profit monitoring</li><li>Demonstrated expertise in venue compliance including RSA obligations, Victorian liquor licensing requirements, food safety standards, and OH&amp;S responsibilities</li><li>Experience in event planning, coordination, and execution — from intimate private functions through to large-scale venue events</li><li>Proficiency in POS system management and implementation, with strong general computer and operational systems literacy</li><li>Excellent customer service skills with a demonstrated track record of resolving guest complaints and delivering exceptional service outcomes</li><li>Strong cocktail and beverage knowledge with experience in bar management, staff training, and supplier relations</li><li>Outstanding communication, interpersonal, and organisational skills with the ability to lead a team effectively under pressure during high-volume service</li><li>Flexibility to work varying shifts including evenings, weekends, and public holidays as required by the venue</li></ul>

We are seeking an experienced and passionate Hospitality Manager to join our team on a full-time basis.

Hospitality Manager

This is an excellent opportunity for skilled Chefs who are passionate about food preparation, quality, presentation, and working in a busy professional kitchen environment.As a Chef, you will be responsible for planning and organising food preparation and cooking activities, maintaining consistency across dishes, managing kitchen workflow, and ensuring that food quality, hygiene, and presentation standards are maintained at all times.You will work closely with management, kitchen staff, and front-of-house staff to ensure smooth daily operations and timely delivery of meals to customers.<h2>&nbsp;</h2> <h3>Benefits</h3><ul><li>Competitive annual salary package of $75,000 – $85,000 plus superannuation.</li><li>Full-time, ongoing employment.</li><li>Opportunity to join an established and professional hospitality business.</li><li>Supportive and team-oriented working environment.</li><li>Opportunity to further develop your culinary and kitchen management skills.</li><li>Stable employment with opportunities for professional growth and increased responsibilities.</li><li>Exposure to a busy commercial kitchen environment where your skills and experience will be valued.</li></ul><h2>&nbsp;</h2> <h3>Task & responsibilities</h3><ul><li>Planning and developing menus in consultation with management, taking into consideration customer demand, ingredient availability, food costs, and operational requirements.</li><li>Estimating food, ingredient, and labour requirements to assist with effective kitchen planning and cost control.</li><li>Ordering and managing food supplies and ensuring appropriate stock levels are maintained for daily kitchen operations.</li><li>Planning, coordinating, and organising the preparation and cooking of food within the restaurant.</li><li>Preparing, cooking, seasoning, and presenting a variety of dishes in accordance with established recipes, portion requirements, and quality standards.</li><li>Monitoring the quality, taste, presentation, and consistency of dishes throughout all stages of preparation and service.</li><li>Inspecting ingredients and prepared food to ensure freshness, quality, and suitability before use or service.</li><li>Consulting with managers, kitchen staff, waiting staff, and other relevant personnel regarding food preparation, menu requirements, dietary requests, and service-related matters.</li><li>Demonstrating appropriate cooking methods, preparation techniques, and kitchen procedures to other kitchen team members.</li><li>Providing guidance to kitchen staff regarding cooking procedures, portion control, presentation standards, and efficient food preparation.</li><li>Ensuring food safety, kitchen hygiene, sanitation, and workplace cleanliness requirements are consistently followed.</li><li>Explaining and enforcing food hygiene, handling, storage, and kitchen safety procedures among kitchen staff.</li><li>Assisting with the selection, induction, training, and supervision of kitchen staff where required.</li><li>Monitoring kitchen workflow and coordinating preparation activities to ensure meals are produced efficiently during busy service periods.</li><li>Ensuring food is stored appropriately and undertaking freezing, preserving, and other food storage processes where required.</li><li>Minimising food wastage through effective portion control, stock rotation, storage practices, and production planning.</li><li>Maintaining a clean, organised, and safe kitchen environment in accordance with applicable food safety and workplace requirements.</li></ul> <h3>Qualification & experience</h3><ul><li>A relevant qualification in Commercial Cookery, Cookery, Hospitality, or a closely related field.</li><li>Approximately 1–3 years of relevant professional experience working as a Chef or in a comparable commercial kitchen role.</li><li>Strong practical knowledge of food preparation and cooking techniques.</li><li>Good understanding of food hygiene, food safety, storage, and kitchen sanitation requirements.</li><li>Ability to work efficiently in a fast-paced kitchen environment.</li></ul>

This is an excellent opportunity for skilled Chefs who are passionate about food preparation, qualityand working in a busy professional kitchen.

Multiple Full-Time Chefs Required

Junior Sous chef position available at Munich Brauhaus MelbourneBenefitsWe will give you the skills, training, and mentorship from the best in the hospitality industry to help you build the career you’ve always wanted.• Competitive remuneration &amp; bonus incentives• Training, development, and career progression opportunities• Supportive leadership and team environment• Employee Assistance Program• Food &amp; Beverage discounts and private health insurance discounts• Grow within one of the largest hospitality groups in AustraliaTask &amp; Responsibilities<ul><li>Ability to work efficiently in a fast-paced kitchen environment, manage multiple tasks simultaneously, maintain professionalism during busy or challenging periods is important for a Chef de Partie and adhere to strict deadlines during service</li><li>Communicate daily duties and report all problems and maintenance to the Sous Chef.</li><li>Effective communication is essential for coordinating with other kitchen staff, relaying orders, and ensuring smooth kitchen operations.</li><li>Support the back of house team to ensure a smooth operation of kitchen including being able to work across all sections of the kitchen.</li><li>Manage and prepare ingredients for your section, ensuring proper storage and handling to maintain freshness and quality.</li></ul>Qualification &amp; Experience• Previous experience in a commercial kitchen within a premium dining environment• Exceptional knowledge of food safety &amp; hygiene• A qualification in Commercial Cookery is preferred, but not required• Flexibility to work across a rotating roster, including weekends and late nightsUrban Purveyor Group Pty Ltd is trading under Hunter Street Hospitality

This is where your hospitality career begins to take shape. At Hunter Street, you'll find hands-on learning, real opportunity and limitless growth.

Junior Sous Chef - Hunter Street Hospitality (C)

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Jobs in Melbourne Airport Melbourne Vic

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Chef

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Full-Time Chef Required

CHEF

Chef

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Hospitality Manager

Multiple Full-Time Chefs Required

Junior Sous Chef - Hunter Street Hospitality (C)

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