Botanical Hotel is seeking an experienced and passionate Chef to join our kitchen team in South Yarra.We are looking for hospitality professionals who enjoy working with quality produce, take pride in consistent food preparation and presentation, and can contribute to the smooth operation of a busy, premium kitchen.&nbsp; <h3>Benefits</h3>•&nbsp;&nbsp;&nbsp;&nbsp;Opportunity to work in a well-established and reputable Melbourne hospitality venue•&nbsp;&nbsp;&nbsp;&nbsp;Work with premium, seasonal and sustainable produce•&nbsp;&nbsp;&nbsp;&nbsp;Exposure to evolving menu concepts and modern Australian cuisine•&nbsp;&nbsp;&nbsp;&nbsp;Training and development opportunities•&nbsp;&nbsp;&nbsp;&nbsp;Convenient South Yarra location with public transport access&nbsp; <h3>Task & responsibilities</h3>•&nbsp;&nbsp;&nbsp;&nbsp;Preparing, cooking and presenting dishes in accordance with menu specifications and established standards•&nbsp;&nbsp;&nbsp;&nbsp;Ensuring consistent quality, taste, presentation and portion control•&nbsp;&nbsp;&nbsp;&nbsp;Examining ingredients and food products to ensure quality and freshness•&nbsp;&nbsp;&nbsp;&nbsp;Operating ovens, grills, cooktops and other commercial kitchen equipment•&nbsp;&nbsp;&nbsp;&nbsp;Monitoring and regulating cooking temperatures and preparation times•&nbsp;&nbsp;&nbsp;&nbsp;Preparing ingredients and undertaking mise en place for service•&nbsp;&nbsp;&nbsp;&nbsp;Assisting with menu planning and development•&nbsp;&nbsp;&nbsp;&nbsp;Estimating food and ingredient requirements•&nbsp;&nbsp;&nbsp;&nbsp;Preparing dishes for customers with special dietary requirements•&nbsp;&nbsp;&nbsp;&nbsp;Ensuring food is stored correctly in temperature-controlled environments•&nbsp;&nbsp;&nbsp;&nbsp;Maintaining an organised, clean and hygienic workstation•&nbsp;&nbsp;&nbsp;&nbsp;Following food safety, hygiene and workplace health and safety requirements•&nbsp;&nbsp;&nbsp;&nbsp;Supporting efficient kitchen operations during busy service periods•&nbsp;&nbsp;&nbsp;&nbsp;Minimising food wastage and assisting with stock control•&nbsp;&nbsp;&nbsp;&nbsp;Working collaboratively with chefs, kitchen staff and the wider restaurant team•&nbsp;&nbsp;&nbsp;&nbsp;Assisting with the training and development of junior kitchen staff where required&nbsp; <h3>Qualification & experience</h3>•&nbsp;&nbsp;&nbsp;&nbsp;Certificate III or Certificate IV in Commercial Cookery, or an equivalent relevant qualification•&nbsp;&nbsp;&nbsp;&nbsp;Approximately 1–3 years of relevant experience in a commercial kitchen•&nbsp;&nbsp;&nbsp;&nbsp;Experience within a restaurant, brasserie, hotel or similar hospitality environment•&nbsp;&nbsp;&nbsp;&nbsp;Strong food preparation and cooking skills•&nbsp;&nbsp;&nbsp;&nbsp;Good understanding of food safety and hygiene requirements•&nbsp;&nbsp;&nbsp;&nbsp;Ability to work efficiently during busy service periods•&nbsp;&nbsp;&nbsp;&nbsp;Strong teamwork and communication skills•&nbsp;&nbsp;&nbsp;&nbsp;Ability to follow recipes, procedures and kitchen standards•&nbsp;&nbsp;&nbsp;&nbsp;Attention to detail and a genuine interest in producing high-quality food&nbsp;

Hospitality & Tourism

Annual

Botanical Hotel is seeking an experienced and passionate Chef to join our kitchen team in South Yarra.

Chef (All levels)

Full time

We Moti Mahal Indian Restaurant Malvern are seeking an experienced and motivated Chef to join our kitchen team on a full-time basis.<h2>Key Duties and Responsibilities</h2>The successful applicant will be responsible for:<ul><li>Planning and developing menus in consultation with management, taking into consideration customer preferences, seasonal availability and operational requirements.</li><li>Estimating food requirements, ingredient costs and labour requirements to support efficient kitchen operations.</li><li>Ordering food, ingredients and other kitchen supplies and maintaining appropriate stock levels.</li><li>Preparing, seasoning and cooking a wide variety of dishes in accordance with established recipes and restaurant standards.</li><li>Monitoring the quality of ingredients and finished dishes throughout all stages of preparation, cooking and presentation.</li><li>Ensuring meals are consistently prepared and presented to the required quality, portion and presentation standards.</li><li>Discussing food preparation, menu requirements and service-related matters with management, kitchen staff and front-of-house employees.</li><li>Demonstrating appropriate cooking techniques and providing guidance to kitchen staff on food preparation and cooking procedures.</li><li>Coordinating kitchen activities to ensure meals are prepared accurately and efficiently during service periods.</li><li>Ensuring appropriate storage, handling, preservation and rotation of food products to maintain freshness and minimise wastage.</li><li>Maintaining and enforcing high standards of food safety, hygiene, sanitation and workplace health and safety throughout the kitchen.</li><li>Monitoring kitchen equipment and work areas to ensure they are maintained in a clean, safe and operational condition.</li><li>Assisting with the selection, supervision and training of kitchen staff where required.</li><li>Providing guidance to junior kitchen staff and supporting the consistent application of recipes, cooking methods and presentation standards.</li><li>Working collaboratively with the wider restaurant team to maintain efficient kitchen operations and consistently high standards of food and service.</li></ul><h2>Skills and Experience</h2><ul><li>The successful candidate should possess:</li><li>Relevant qualification in Commercial Cookery, Hospitality or a related culinary discipline.</li><li>Relevant professional experience working as a Chef in a commercial restaurant environment.</li><li>Strong knowledge of food preparation, cooking techniques, kitchen operations and food presentation.</li><li>Experience in menu planning, food costing, stock control and ordering kitchen supplies.</li><li>Sound understanding of food safety, hygiene and workplace health and safety requirements.</li><li>Ability to monitor and maintain consistent food quality and presentation standards.</li><li>Ability to supervise, guide and train other kitchen staff.</li><li>Strong organisational and time-management skills, particularly when working in a busy kitchen environment.</li><li>Ability to work effectively both independently and as part of a kitchen and restaurant team.</li><li>Experience in preparing Indian cuisine, particularly traditional Indian and Mughlai dishes, will be highly regarded.</li></ul><h2>What We Offer</h2><ul><li>Full-time employment with an established Indian restaurant.</li><li>Annual salary of AUD $80,000 plus superannuation.</li><li>Opportunity to work with an experienced kitchen and restaurant team.</li><li>Supportive and professional working environment.</li><li>Opportunity to contribute to menu development and maintain the restaurant's established culinary standards.</li><li>Applicants who have the required culinary skills, qualifications and relevant experience are encouraged to apply for this full-time Chef position.</li></ul>&nbsp;

Join Moti Mahal Indian Restaurant as a full-time Chef and showcase your culinary skills in authentic Indian cuisine.

Chef

Chef / Cook (Multiple Positions Available)Employer: London Arms Pty Ltd t/a London Arms — a British–Indian restaurant and barLocation: South Melbourne, VICSalary: AUD 80,000 – 85,000 per annumEmployment Type: Full-Time<hr><h3>Position Overview</h3>This advertisement covers multiple positions. Depending on your background, you may be appointed as either a Chef or a Cook. Both roles involve preparing, cooking, and presenting high-quality Indian and British-inspired dishes in line with our menu standards.<hr><h3>&nbsp;</h3><hr><h3>&nbsp;</h3><hr>&nbsp; <h3>Benefits</h3>Salary between $80,000 to $85000 per annum as per experience plus superannuation . <h3>Task & responsibilities</h3><h3>Key Responsibilities</h3>For Chef:Lead and manage kitchen operations, preparing authentic Indian and British-inspired cuisine.Plan menus, develop recipes, and oversee stock control.Supervise and train kitchen staff.Ensure consistent presentation and quality of dishes.Uphold strict food hygiene and workplace safety standards.For Cook:Prepare and cook authentic dishes under the Chef’s direction.Assist with food preparation, recipe execution, and stock rotation.Maintain food hygiene and kitchen cleanliness.Work effectively as part of a team to deliver high-quality meals. <h3>Qualification & experience</h3><h3>Skills, Experience &amp; Qualifications&nbsp;</h3>Minimum 2 years’ experience in a commercial kitchen (Chef or Cook role).Certificate IV or Diploma in Commercial Cookery (or equivalent)&nbsp;Demonstrated expertise in Indian cuisine&nbsp;Ability to work in a fast-paced environment with attention to detail.Strong teamwork and communication skills.Reliability, punctuality, and a commitment to high standards of food safety and presentation.

We are seeking experienced Chefs and Cooks to prepare, cook, and present high-quality Indian and British-inspired dishes.

Chef / Cook (Multiple Positions Available)

Ramesh KC Pty Ltd, trading as Old Durbar, is a busy, authentic Nepalese and Indian restaurant in Melbourne, VIC 3000, and we are recruiting chefs with an immediate start on a full-time basis (38 Hours). <h3>Benefits</h3>Annual Salary of $75,000 - $85,000, excluding superannuation, based on your skills and experience. Possibility of career progression. <h3>Task & responsibilities</h3><ul><li>Cook food in accordance with the cooking temperature required by different cooking equipment and techniques.</li><li>Prepare other spices as needed. Techniques used for cooking food include frying, grilling, steaming, stir-frying, boiling, etc., depending on the order and dish, and cooking food as ordered.</li><li>Inspecting and dating deliveries of vegetables, fruits, meat, and other ingredients before placing them in the refrigerator or freezer.</li><li>Arranging food to comply with first-in, first-out standards and checking stored foods for freshness.</li><li>Prepare buying orders for the next day and record any kitchen utensils.</li><li>Creating fresh and innovative salads and using seasonally available ingredients.</li><li>Inspect supplies, equipment, or work areas to ensure conformance to established standards.</li><li>Determine how food should be presented and create decorative food displays.</li><li>Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.</li><li>Estimate amounts and costs of required supplies, such as food and ingredients.</li><li>Collaborate with other personnel to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of customers.</li><li>Follow kitchen procedures and safely and correctly.</li><li>Report any issues to the head chef or the manager on duty.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Commercial Cookery and Diploma of Hospitality Management (or equivalent)</li><li>Minimum 1 year of experience in a high-paced commercial kitchen.</li><li>Experience with catering for special events and functions.</li><li>Food Safety Supervisory Certification (preferred)</li></ul>

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Opportunities available for Junior Sous Chef at Hunter Street Hospitality (Urban Purveyor Group)Our restaurants include:&nbsp;<ul><li>Rockpool Bar &amp; Grill, Melbourne</li><li>Spice Temple, Melbourne</li><li>Saké Restaurant &amp; Bar, Melbourne/ Shokunin</li><li>7 Alfred , Melbourne</li></ul>BenefitsWe 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 nights&nbsp;

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 Chefs - Hunter Street Hospitality (P))

Various opportunities available for Cooks at Hunter Street Hospitality brands across Melbourne!Specifically we are looking to hire at Munich Brauhaus Melbourne. <h3>Benefits</h3>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 wanted.• Competitive remuneration &amp; bonus incentives• Training, development, and career progression opportunities• Supportive leadership and team environment• Employee Assistance Program• Food &amp; Beverage discounts, gym, and private health insurance discounts• Grow within one of the largest hospitality groups in Australia <h3>Task & responsibilities</h3>• Food preparation, support &amp; train the kitchen hand team &amp; produce high quality dishes• Working within a high performing team to deliver high quality products and a smooth service• Creating memorable and personalised experiences for our guests in a casual setting• Ensuring Food Safety &amp; Hygiene procedures are followed <h3>Qualification & experience</h3>• Previous experience in a commercial kitchen within a casual dining environment• A Culinary Professional that can deliver exceptional service• Exceptional knowledge of food safety &amp; hygiene• Flexibility to work across a rotating roster, including weekends and late nights

Various opportunities available for Cooks at Hunter Street Hospitality brands across Melbourne!

Cook - Hunter Street Hospitality Melbourne (C)

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

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)

At Hunter Street Hospitality, we believe great hospitality creates communities.Across more than 15 leading hospitality brands, over 40 venues and a team of more than 2,000 passionate people, we create memorable experiences that bring people together. From milestone celebrations to spontaneous dinners, every service is an opportunity to enrich the way people gather.Why Hunter Street Hospitality?Where Choice Gathers Momentum, your career should grow as quickly as your ambition.&nbsp;With opportunities across our premium portfolio, you'll gain exposure to different concepts, exceptional leaders and genuine career pathways that allow you to shape your own future.Work alongside some of Australia's most experienced hospitality professionals in award-winning restaurants renowned for exceptional food, wine and service.Grow Through HSH AcademyOur investment in people sets us apart.&nbsp;HSH Academy provides every team member with personalised learning pathways, digital onboarding, leadership development, compliance training and operational excellence programs designed to prepare you for your next role—not just the one you have today.The venues we're hiring forWe have vacancies at Rockpool Bar &amp; Grill Melbourne, Spice Temple Melbourne, 7 Alfred and Munich Brauhaus.What You'll DoAs an Assistant Manager, you'll play a key role in delivering exceptional guest experiences while supporting the day-to-day leadership of the restaurant.You'll:&nbsp;<ul><li>Lead by example during service, creating memorable guest experiences.</li><li>Coach and develop your team to deliver exceptional hospitality.</li><li>Support rostering, labour management and daily operations.</li><li>Maintain premium service standards and venue presentation.</li><li>Foster a positive, high-performing team culture.</li><li>Work closely with your General Manager to achieve operational and commercial success.</li></ul>Benefits You'll Enjoy&nbsp;<ul><li>Competitive salary with genuine career progression opportunities</li><li>Food &amp; Beverage discounts across Hunter Street Hospitality venues</li><li>Access to HSH Academy and structured leadership development</li><li>Career opportunities across more than 40 venues nationally</li><li>Work alongside some of Australia's most respected hospitality professionals</li><li>A supportive culture that values learning, development and internal promotion</li></ul>

You've led teams and built experience, now take your next step with a Group that matches your ambition.

Assistant Restaurant Manager - Hunter Street Hospitality, Melbourne

<ul><li>Develop menus and service plans suited to the cruise offering, guest numbers, event style and practical needs of preparing and serving food aboard a vessel.&nbsp;</li><li>Forecast ingredients and kitchen supplies for upcoming services, place orders with suppliers, and manage stock to reduce shortages and unnecessary waste.&nbsp;</li><li>Prepare ingredients and cook dishes to the required standard, coordinating preparation and service so meals are ready at the right time for each cruise.&nbsp;</li><li>Check ingredients, prepared food and finished dishes throughout service to maintain consistent quality, portioning, flavour and presentation.&nbsp;</li><li>Adapt kitchen preparation to the vessel’s available facilities, storage and service schedule, while keeping work areas organised and operationally ready.&nbsp;</li><li>Coordinate with cruise managers, front-of-house staff and other kitchen team members about booking requirements, service timing, dietary requests and any preparation issues.&nbsp;</li><li>Guide kitchen staff on recipes, preparation methods and service expectations, and assist with onboarding or training where required.&nbsp;</li><li>Maintain safe food handling, cleaning and storage practices, and ensure kitchen staff follow applicable hygiene and food safety requirements.&nbsp;</li><li>Monitor ingredient usage and food costs, and adjust preparation quantities and ordering in line with bookings and business needs.&nbsp;</li><li>Store, chill, freeze or preserve food appropriately when required to maintain food quality and minimise spoilage.</li></ul> <h3>Benefits</h3><ul><li>Competitive salary package, commensurate with skills and experience.&nbsp;</li><li>Work in a distinctive setting aboard Melbourne River Cruises’ vessels on the Yarra River.&nbsp;</li><li>Take part in a varied food service operation, supporting dining cruises and private events.&nbsp;</li><li>Contribute to menu planning and the delivery of memorable onboard dining experiences.&nbsp;</li><li>Work closely with a team across kitchen, cruise operations and guest service.&nbsp;</li><li>Build experience in a fast-paced hospitality environment with changing menus, guest numbers and event requirements.</li></ul> <h3>Task & responsibilities</h3><ul><li>Translate each cruise itinerary and event brief into a practical kitchen plan, setting menus, preparation schedules and serving quantities around the vessel’s operating timetable.&nbsp;</li><li>Review guest bookings and event requirements before service, then organise ingredients and kitchen supplies to match expected passenger numbers and menu selections.&nbsp;</li><li>Oversee the flow of work in the galley, preparing and finishing dishes so meals are ready for onboard service at the required time.&nbsp;</li><li>Assess ingredients on delivery and during storage, and check completed meals before they leave the kitchen for consistency and presentation.&nbsp;</li><li>Adjust preparation methods and storage arrangements to suit the space, equipment and service conditions aboard the vessel.&nbsp;</li><li>Liaise with cruise operations and guest service teams to coordinate meal timing, dietary requests, last-minute booking changes and any issues affecting food service.&nbsp;</li><li>Set clear kitchen routines for preparation, cleaning and handover, and coach team members in the methods used for the cruise menu.&nbsp;</li><li>Keep food handling, temperature control, cleaning and storage practices aligned with food safety requirements throughout each service.&nbsp;</li><li>Track ingredient use and kitchen requirements across bookings, refining order quantities and preparation plans to manage costs and limit food waste.&nbsp;</li><li>Arrange suitable chilling, freezing and preservation of ingredients and prepared items to maintain quality between services.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate III or Certificate IV in Commercial Cookery, a Diploma in a relevant culinary field, or an equivalent overseas qualification.&nbsp;</li><li>At least 2-3 years of full-time relevant experience as a Chef in a professional kitchen.&nbsp;</li><li>Demonstrated experience planning and delivering food service for restaurants, functions, events or other high-volume services.&nbsp;</li><li>Strong practical skills in food preparation, cooking, menu execution, kitchen coordination and food safety.&nbsp;</li><li>Ability to organise work around service schedules, manage ingredients and supplies, and maintain consistent food quality.&nbsp;</li><li>Experience guiding or training kitchen staff is an advantage.</li></ul>

We are looking for a passionate and experienced chef to join our team.

Bar & Beverage Staff

Chefs/Cooks

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Other

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