This position is offered on a permanent full-time basis, working 38 hours per week. <h3>Benefits</h3><ul style="list-style-type:disc;"><li>Professional growth</li><li>A friendly team environment with a great community care spirit</li><li>Ability to visibly see your impact on the business and its service</li></ul> <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li>Manage day-to-day restaurant operations, including staffing, inventory and service delivery, ensuring high standards of quality and customer satisfaction.</li><li>Recruit, train and supervise restaurant staff, prepare rosters and manage employee performance.</li><li>Manage the restaurant’s budget, monitor revenue and operating costs, and maintain financial transaction records.</li><li>Arrange purchasing within budget, monitor stock levels and maintain accurate inventory records.</li><li>Plan menus and specials in consultation with the Chef, review pricing and communicate menu changes to staff.</li><li>Oversee food and beverage service, seek customer feedback and resolve complaints professionally.</li><li>Ensure dining areas are clean, functional and well presented, and comply with food safety, hygiene and workplace health and safety requirements.</li><li>Plan and organise restaurant functions, group bookings and special events.</li><li>Develop marketing strategies and promotions to attract new customers and encourage repeat business.</li></ul> <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li>Excellent English skills</li><li>The right to work in Australia&nbsp;</li><li>QF Associate Degree, Advanced Diploma or Diploma in hospitality or related field</li><li>Minimum of 1 year of work experience&nbsp; in relevant roles</li><li>Team management skills</li><li>Ability to work in a fast paced environment</li><li>Strong time management skills</li><li>Proficiency in all aspects of food safety</li><li>Positive communication skills, energy and attitude</li></ul>

Hospitality & Tourism

Annual

Full time, $79,500–$84,500 + Superannuation

Restaurant Manager

Full time

&nbsp;This position is offered on a permanent full-time basis, working 38 hours per week. <h3>Benefits</h3>Professional growth, a supportive team and the opportunity to contribute to our restaurant service. <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li>Examine ingredients and other foodstuffs to ensure quality and freshness.</li><li>Regulate the temperatures of ovens, grills and other cooking equipment.</li><li>Prepare and cook traditional Indian dishes using methods specific to their region and culture.</li><li>Season food during cooking and check its flavour and quality.</li><li>Portion food and plate dishes for service.</li><li>Store food and ingredients safely in temperature-controlled facilities.</li><li>Prepare dishes to meet special dietary requirements, including allergies and intolerances.</li><li>Plan menus and estimate food and ingredient requirements.</li><li>Train kitchen staff and apprentices in traditional Indian cooking methods and techniques.</li></ul> <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li>Relevant AQF Certificate III qualification or equivalent, or at least three years of relevant work experience in place of the qualification</li><li>At least one year of relevant work experience&nbsp;</li><li>Experience preparing traditional Indian dishes using regional cooking methods and techniques</li><li>Knowledge of food safety and safe storage practices</li><li>Ability to work in a busy kitchen and train other kitchen staff and apprentices</li><li>Good communication and teamwork skills</li><li>The right to work in Australia</li></ul>

Cook Ethnic Cuisine

The Chef will be responsible for preparing, cooking, and presenting a variety of pastry dishes and modern Italian menu items in line with Fugazzi’s culinary standards. This role ensures smooth kitchen operations, consistent food quality, adherence to food safety standards, and the development of seasonal menus. The Chef will also mentor junior kitchen staff to maintain Fugazzi’s reputation for excellence. <h3>Benefits</h3> <h3>Task & responsibilities</h3>Key ResponsibilitiesFood Preparation &amp; Cooking<ul><li style="text-align:justify;">Prepare, cook, and plate dessert dishes, sauces, and modern Italian entrées according to restaurant recipes and presentation standards.</li><li style="text-align:justify;">Produce ice creams, sorbets and desserts from scratch (e.g., Vanilla Ice Cream, Chocolate Sorbetto, Crème Patisserie) using appropriate techniques, equipment, and portion controls.</li><li style="text-align:justify;">Assist in the development, testing, and refinement of new dishes for seasonal or special menus.</li><li style="text-align:justify;">Ensure consistency of taste, texture, portion size, and presentation across all service periods.</li></ul>Kitchen Operations<ul><li style="text-align:justify;">Oversee a designated section of the kitchen (e.g., pastry, pasta, cold larder) and ensure its efficient operation during service.</li><li style="text-align:justify;">Manage mise-en-place, stock rotation, ingredient preparation, and storage.</li><li style="text-align:justify;">Monitor supply levels and report shortages to the Head Chef or Sous Chef.</li><li style="text-align:justify;">Ensure equipment is used safely and maintained in good working condition.</li></ul>Food Safety, Compliance &amp; Quality Control<ul><li style="text-align:justify;">Comply with Food Safety Standards, WHS regulations, and internal hygiene protocols.</li><li style="text-align:justify;">Monitor food quality, storage temperatures, and cleanliness of work areas.</li><li style="text-align:justify;">Follow HACCP procedures and maintain required documentation (temperature logs, cleaning schedules, etc.).</li></ul>Training &amp; Team Collaboration<ul><li style="text-align:justify;">Supervise and mentor cooks, kitchen hands, and apprentices as required.</li><li style="text-align:justify;">Provide guidance on pasta-making techniques and kitchen workflow.</li><li style="text-align:justify;">Work collaboratively with other chefs to ensure smooth service operations.</li><li style="text-align:justify;">Assist the leadership team in maintaining a positive, respectful, and productive kitchen culture.</li></ul>Menu &amp; Business Support<ul><li style="text-align:justify;">Contribute to menu planning and cost control through portion management and efficient use of ingredients.</li><li style="text-align:justify;">Support the Head Chef in achieving kitchen performance KPIs, including food cost, wastage reduction, and service quality.</li></ul> <h3>Qualification & experience</h3>Required Qualifications &amp; Experience<ul><li style="text-align:justify;">A relevant formal qualification in professional cookery or completion of a recognised Chef/Commis Chef apprenticeship.</li><li style="text-align:justify;">At least 12 months relevant full-time professional experience in commercial kitchens; two or more years is preferred.</li><li style="text-align:justify;">Demonstrated experience preparing, cooking and presenting dishes across multiple kitchen sections.</li><li style="text-align:justify;">Sound knowledge of food safety, hygiene, allergen management, stock rotation and workplace health and safety requirements.</li><li style="text-align:justify;">Experience with menu planning, stock ordering, portion control and minimising food wastage.</li><li style="text-align:justify;">Ability to work effectively under pressure, manage service independently and support or supervise junior kitchen staff.</li><li style="text-align:justify;">Pastry and functions or large-scale catering experience will be highly regarded.</li><li style="text-align:justify;">Ability to work efficiently under pressure in a high-volume, premium dining environment.</li><li style="text-align:justify;">Strong teamwork, communication, and organisational skills.</li></ul>

Seeking for a suitably qualified Chef with demonstrated expertise in pastry and dessert production and contemporary Italian cuisine.

CHEF

This excellent opportunity will be offered on a Permanent Full-Time basis at 38 hours a week. <h3>Benefits</h3><ul style="list-style-type:disc;"><li>Professional growth</li><li>A friendly team environment with a great community care spirit</li><li>Ability to visibly see your impact on the business and its service</li></ul> <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li>Develop and update menus in line with the restaurant’s concept, customer demand and operational requirements.&nbsp;</li><li>Estimate food, ingredient and labour costs and order supplies within approved budgets.&nbsp;</li><li>Monitor the quality, consistency and presentation of dishes throughout preparation and service.&nbsp;</li><li>Consult with management, dietary professionals, kitchen staff and front-of-house employees regarding food preparation and service requirements.&nbsp;</li><li>Demonstrate cooking techniques and provide guidance on food preparation methods and procedures.&nbsp;</li><li>Prepare and cook dishes in accordance with established recipes and quality standards.&nbsp;</li><li>Implement, explain and enforce food safety, hygiene and workplace safety procedures.&nbsp;</li><li>Assist with the selection, training and supervision of kitchen staff, where required.&nbsp;</li><li>Freeze, preserve and store food appropriately to maintain its quality and safety.</li></ul> <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li>Excellent English skills</li><li>The right to work in Australia&nbsp;</li><li>AQF Associate Degree, Advanced Diploma or Diploma in commercial cookery or relevant qualification related to the field</li><li>Minimum of 1 year of work experience</li><li>Team management skills</li><li>Ability to work in a fast paced environment</li><li>Strong time management skills</li><li>Proficiency in all aspects of food safety</li><li>Positive communication skills, energy and attitude</li></ul>

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

Chef

This excellent opportunity will be offered on a Permanent Full-Time basis at 38 hours a week. <h3>Benefits</h3><ul style="list-style-type:disc;"><li>Professional growth</li><li>A friendly team environment with a great community care spirit</li><li>Ability to visibly see your impact on the business and its service</li></ul> <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li>Inspect ingredients and food products to ensure they meet required quality and freshness standards.&nbsp;</li><li>Monitor and regulate the temperatures of ovens, grills and other commercial cooking equipment.&nbsp;</li><li>Prepare, season and cook a variety of dishes in accordance with established recipes and menu requirements.&nbsp;</li><li>Check food during preparation and cooking to ensure appropriate quality, flavour and presentation.&nbsp;</li><li>Portion, plate and present dishes with appropriate sauces, gravies and garnishes.&nbsp;</li><li>Store food and ingredients safely in temperature-controlled facilities in accordance with food safety requirements.&nbsp;</li><li>Prepare and modify dishes to accommodate allergies, intolerances and other special dietary requirements.&nbsp;</li><li>Assist with menu planning and estimate food, ingredient and stock requirements.&nbsp;</li><li>Train and guide junior kitchen staff and apprentices, where required.</li></ul> <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li>Excellent English skills</li><li>The right to work in Australia&nbsp;</li><li>AQF Certificate III or AQF Certificate IV in Commercial Cookery or related field</li><li>Minimum of 1 year of work experience</li><li>Team management skills</li><li>Ability to work in a fast-paced environment</li><li>Proficiency in food safety</li><li>Positive communication skills, energy, and attitude</li></ul>

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

Cook

We are currently seeking a skilled and experienced chef/cook to join our professional kitchen team.&nbsp;&nbsp; <h3>Benefits</h3>Competitive Salary&nbsp;Staff MealsOpportunities for career development&nbsp;&nbsp; <h3>Task & responsibilities</h3>Preparing, cooking, and presenting menu items to high standards.&nbsp;Planning and organising food preparation and cooking activities.&nbsp;Ensuring ingredients are fresh, of high quality, and stored properly.&nbsp;Monitoring food portions, presentation, and waste levels.Regulating temperatures of ovens, grills, and other cooking equipment.&nbsp;Maintaining the cleanliness and organisation of the kitchen and work areas.&nbsp;Following food safety and hygiene standards (including HACCP requirements).&nbsp;Assisting in menu planning and ensuring stock levels are maintained.Collaborating with kitchen staff to ensure smooth service flow.&nbsp;Training and supervising kitchen assistants or junior staff when required&nbsp;&nbsp; <h3>Qualification & experience</h3>Certificate III, IV in Commercial Cookery or equivalent qualification OR at least 1 to 5 years of relevant work experience.&nbsp;Proven experience working in a fast-paced commercial kitchen.Strong knowledge of food safety regulations and kitchen hygiene.&nbsp;Ability to work under pressure and manage multiple tasks.Good communication skills and the ability to work well in a team.&nbsp;Flexibility to work evenings, weekends, and public holidays as required.&nbsp;&nbsp;

La Bottega Ristorante is a vibrant and authentic Italian dining venue and seeking a skilled and experienced chef/cook to join our team

CHEF/COOK

A full-time, experienced cook position is available at The Coffee Club at North Terrace, which is located in Adelaide, SA. The job applicant must have a minimum of 1 year of full time/ equivalent work experience, along with the right qualifications. Visa sponsorship is available for the suitable candidate at an award-winning salary package of $80,000–$90,000 (depending on experience).Cook Key TasksHave a full operational knowledge of all recipes, standards, portion sizes and presentation styles of dishes produced within the kitchen,Set up workstations with all needed ingredients and cooking equipmentPrepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)Cook food in various utensils or grillersCheck food while cooking to stir or turnEnsure great presentation by dressing dishes before they are servedKeep a sanitized and orderly environment in the kitchenEnsure all food and other items are stored properlyCheck quality of ingredients <h3>Benefits</h3>Job Types: Full-time, PermanentPay: $80,000.00 – $90,000.00 per year <h3>Task & responsibilities</h3><h6>Task &amp; Responsibilities</h6>Cook Key TasksHave a full operational knowledge of all recipes, standards, portion sizes and presentation styles of dishes produced within the kitchen,Set up workstations with all needed ingredients and cooking equipmentPrepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)Cook food in various utensils or grillersCheck food while cooking to stir or turnEnsure great presentation by dressing dishes before they are servedKeep a sanitized and orderly environment in the kitchenEnsure all food and other items are stored properlyCheck quality of ingredientsMonitor stock and place orders when there are shortages <h3>Qualification & experience</h3>Qualifications/Experience required: Cert III or IV in Commercial Cookery or Hospitality plus 1 year of full-time or equivalent experience preferred in Australia.

COOK REQUIRED FOR A BUSY CAFE IN NORTH TERRACE, ADELAIDE

COOK

The successful candidate will prepare, cook and finish dishes from authentic Italian menu across lunch, dinner and function service, working under the direction of the Head Chef. San Giorgio Ristorante serves a high volume of dine-in, takeaway and function guests seven days a week. The kitchen produces Italian pasta, wood-fired pizza, grilled meats and seafood, salads, sides and desserts, including vegetarian, vegan and gluten-free options. Function bookings upstairs require extra plated and banquet production on event days. <h3>Benefits</h3>Competitive salary package plus superannuation and a supportive team in an established Adelaide CBD restaurant. <h3>Task & responsibilities</h3><ul><li>Prepare ingredients before service for the Italian menu, including pasta sauces, pizza toppings, grill marinades, salads, stocks and dessert components, including pasta sauces, pizza toppings, grill marinades, salads, stocks and desserts.</li><li>Cook and finish a la carte dishes during lunch and dinner service, including pasta, pizza from the wood-fired, oven, grilled steaks and seafood, and plated mains.</li><li>Set and monitor oven, grill, fryer and hot-hold temperatures so food is cooked safely and to the restaurant's standard.</li><li>Season and finish dishes to the written recipes so flavor and appearance stay consistent from one service to the next.</li><li>Plate meals to the restaurant's presentation standard, including sauces, garnishes and correct portion size, and pass them to the waiters in time for service.&nbsp;</li><li>Support extra production for private functions, including banquet trays and pre-plated courses for the upstairs function room.</li><li>Store prepared food, raw ingredients and leftovers in labelled, date-marked containers in the freezer and dry store.</li><li>Keep benches, boards, utensils and cooking equipment clean during service and complete end-of-shift kitchen cleaning.</li><li>Keep a check and report when stock of a key ingredient is running low so orders can be placed for the next day's service.</li><li>Show new or junior kitchen staff how a dish is prepped and cooked on the San Giorgio menu.</li></ul> <h3>Qualification & experience</h3>• Certificate III in Commercial Cookery, or an equivalent qualification.• At least two years of relevant experience in a commercial kitchen.• Practical experience cooking a set restaurant menu in a busy service, ideally Italian or similar European cuisine.

We are looking for an experienced Cook to join the kitchen at San Giorgio Ristorante, a full-service Italian restaurant on Rundle Street in Adelaide.

Chilli Chef is a Chinese restaurant, specializing in Hunan cuisine known for its bold, spicy flavours. Its menu includes entrees, main courses, soups, desserts, noodles, fried rice, steamed dishes and vegetables. We’re now looking for a cook (Chinese Cuisine) to join our friendly team.&nbsp;Your daily duties:&nbsp;<ul><li>Preparing and cooking traditional Chinese dishes using cooking methods and techniques specific to Chinese cuisine;</li><li>Preparing meat, seafood, vegetables, sauces and stocks required for the restaurant’s Chinese dishes;</li><li>Applying traditional Chinese cooking techniques, including wok cooking and steaming, according to menu requirements;</li><li>Controlling cooking temperatures, seasoning, portions and presentation to maintain consistent food quality;</li><li>Checking ingredient quality and storing food safely in temperature-controlled facilities;</li><li>Assisting with menu planning and estimating ingredient requirements;</li><li>Providing guidance to kitchen staff on traditional Chinese food preparation and cooking techniques.</li></ul>To be considered for the role you must have&nbsp;<ul style="list-style-type:disc;"><li>at least relevant AQF Certificate III qualification or equivalent;&nbsp;or 3 years of experience in preparing and cooking traditional Chinese cuisine;&nbsp;</li><li>Strong knowledge of traditional Chinese cooking methods, seasoning and wok techniques.</li><li>Ability to work as a part of a team environment;&nbsp;</li><li>Ability to work flexible hours;&nbsp;</li><li>Excellent communication skills;&nbsp;</li><li>The ability to maintain high and consistent food standards at all times.</li></ul>

We’re now looking for a cook (Chinese Cuisine) to join our friendly team.

Cook (Chinese Cuisine)

The Chef will be responsible for preparing, cooking, and presenting a variety of pasta dishes and modern Italian menu items in line with Fugazzi’s culinary standards. This role ensures smooth kitchen operations, consistent food quality, adherence to food safety standards, and the development of seasonal menus. The Chef will also mentor junior kitchen staff to maintain Fugazzi’s reputation for excellence. <h3>Benefits</h3> <h3>Task & responsibilities</h3>Key ResponsibilitiesFood Preparation &amp; Cooking<ul><li style="text-align:justify;">Prepare, cook, and plate pasta dishes, sauces, and modern Italian entrées according to restaurant recipes and presentation standards.</li><li style="text-align:justify;">Produce fresh pasta from scratch (e.g., tagliatelle, gnocchi, ravioli) using appropriate techniques, equipment, and portion controls.</li><li style="text-align:justify;">Assist in the development, testing, and refinement of new dishes for seasonal or special menus.</li><li style="text-align:justify;">Ensure consistency of taste, texture, portion size, and presentation across all service periods.</li></ul>Kitchen Operations<ul><li style="text-align:justify;">Oversee a designated section of the kitchen (e.g., pasta, grill, cold larder) and ensure its efficient operation during service.</li><li style="text-align:justify;">Manage mise-en-place, stock rotation, ingredient preparation, and storage.</li><li style="text-align:justify;">Monitor supply levels and report shortages to the Head Chef or Sous Chef.</li><li style="text-align:justify;">Ensure equipment is used safely and maintained in good working condition.</li></ul>Food Safety, Compliance &amp; Quality Control<ul><li style="text-align:justify;">Comply with Food Safety Standards, WHS regulations, and internal hygiene protocols.</li><li style="text-align:justify;">Monitor food quality, storage temperatures, and cleanliness of work areas.</li><li style="text-align:justify;">Follow HACCP procedures and maintain required documentation (temperature logs, cleaning schedules, etc.).</li></ul>Training &amp; Team Collaboration<ul><li style="text-align:justify;">Supervise and mentor cooks, kitchen hands, and apprentices as required.</li><li style="text-align:justify;">Provide guidance on pasta-making techniques and kitchen workflow.</li><li style="text-align:justify;">Work collaboratively with other chefs to ensure smooth service operations.</li><li style="text-align:justify;">Assist the leadership team in maintaining a positive, respectful, and productive kitchen culture.</li></ul>Menu &amp; Business Support<ul><li style="text-align:justify;">Contribute to menu planning and cost control through portion management and efficient use of ingredients.</li><li style="text-align:justify;">Support the Head Chef in achieving kitchen performance KPIs, including food cost, wastage reduction, and service quality.</li></ul>&nbsp; <h3>Qualification & experience</h3>Required Qualifications &amp; Experience<ul><li style="text-align:justify;">Certificate III or IV in Commercial Cookery (or equivalent qualification).</li><li style="text-align:justify;">At least three years of full-time experience as a Chef in a commercial kitchen, preferably with exposure to Italian or pasta-focused cuisine.</li><li style="text-align:justify;">Proven skill in pasta production, sauce preparation, and modern culinary techniques.</li><li style="text-align:justify;">Strong understanding of food safety, kitchen hygiene, and HACCP principles.</li><li style="text-align:justify;">Ability to work efficiently under pressure in a high-volume, premium dining environment.</li><li style="text-align:justify;">Strong teamwork, communication, and organisational skills.</li></ul>Desirable Skills<ul><li style="text-align:justify;">Experience in contemporary Italian, Mediterranean, or modern European cuisine.</li><li style="text-align:justify;">Creativity in menu design and interest in developing new dishes.</li><li style="text-align:justify;">Experience training junior staff in a professional kitchen setting.</li></ul>Organisational Structure<ul><li style="text-align:justify;">Reports to: Head Chef / Sous Chef</li><li style="text-align:justify;">Supervises: Commis Chefs, Cooks, Apprentices (as required)</li></ul>

Seeking for a qualified Chef with demonstrated expertise in pasta production and contemporary Italian cuisine.

EXPERIENCE CHEF

Bar & Beverage Staff

Chefs/Cooks

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Other

Waiting Staff

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