Chef required , Full time position long term secure employment&nbsp;

Hospitality & Tourism

Annual

Chef

Full time

Sous ChefPost Office Club Hotel | Melbourne$80,000 + super | Full-timePost Office Club Hotel is looking for a passionate and experienced Sous Chef to join our kitchen team.We’re a busy, energetic pub with a strong focus on quality food, great hospitality and creating a venue people genuinely want to come back to. With a menu that combines modern pub favourites with a few Irish influences, we’re constantly developing our food offering and looking for someone who wants to be part of that.About the roleWorking closely with our Head Chef, you’ll play an important role in the day-to-day running of the kitchen. This is a hands-on position suited to a chef who enjoys service, leading a team and maintaining high standards.Your responsibilities will include:<ul><li>Supporting the Head Chef with the day-to-day operation of the kitchen</li><li>Leading and motivating the kitchen team during service</li><li>Maintaining consistently high food quality, presentation and portion control</li><li>Ensuring food is prepared and served efficiently during busy services</li><li>Assisting with ordering, stock control, prep and kitchen organisation</li><li>Monitoring food quality, wastage and kitchen costs</li><li>Ensuring food safety, hygiene and workplace health and safety standards are maintained</li><li>Assisting with menu development, specials and seasonal changes</li><li>Training and mentoring junior chefs and kitchen staff</li><li>Helping maintain a positive, organised and professional kitchen culture</li></ul>About youWe’re looking for someone who:<ul><li>Has 3 years previous Sous Chef or strong Chef de Partie experience in a busy commercial kitchen</li><li>Is confident leading a team during busy service</li><li>Has excellent food preparation and cooking skills</li><li>Understands kitchen organisation, food costs and stock control</li><li>Can work calmly and efficiently under pressure</li><li>Takes pride in consistency, presentation and quality</li><li>Is reliable, organised and a strong communicator</li><li>Enjoys being part of a team and contributing to the culture of the venue</li><li>Most importantly, we want someone who cares about the food, cares about the team and takes pride in the venue.</li></ul>What we offer$80,000 + super per annumFull-time position<ul><li>A supportive and hands-on kitchen environment</li><li>Opportunity to contribute to menu development and the growth of the food offering</li><li>A busy, diverse venue with functions, events and regular service</li><li>Opportunity to develop and progress within the business</li><li>If you’re an experienced chef looking for your next step and want to be part of a busy, growing venue with a strong food and hospitality focus, we’d love to hear from you.</li></ul>Apply now with your CV and a short introduction about yourself and your experience.

We’re a busy, energetic pub with a strong focus on quality food, great hospitality and creating a venue people genuinely want to come back to.

Sous 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)

Rebello Cafe Pizza Pasta, is seeking to add a talented Chef to their team.&nbsp;Rebello – A Slice of Italy with a Modern TwistAt Rebello, we bring together the rich traditions of Italian cuisine with a creative, contemporary twist. Using fresh, locally sourced ingredients, we craft authentic Italian dishes while adding unique flavours that make every meal memorable.From handcrafted pizzas and classic favourites to innovative creations, our menu offers something for every palate. Combined with our warm and vibrant atmosphere, Rebello is the perfect place to enjoy great food, good company, and an unforgettable Italian dining experience. <h3>Benefits</h3>Full-time position (38 hours per week).Weekend and public holiday availability required.Opportunities for skill development and progression within the cafe. <h3>Task & responsibilities</h3>The typical job responsibilities will include, but are not limited to the following:&nbsp;Manage kitchen operations and supervise food preparation activities.Ensure food quality by adhering to established standards and recipes.Create menu items that reflect traditional Italian cuisine.Develop and implement effective kitchen processes and workflows.Prepare meals from scratch using authentic, high-quality ingredients.Handle and store food to prevent contamination and ensure safety.Train and mentor junior kitchen staff on cooking techniques.Collaborate with management on menu planning and development.Maintain kitchen equipment and cleanliness for efficient operations.Optimise ingredient use to reduce food waste and manage costs.Respond to dietary needs, offering tailored dishes to customers.Monitor line processes to ensure consistent dish presentation.Place orders for kitchen supplies to maintain stock levels.Implement cost-effective measures for food production.Participate in food tastings and provide feedback for improvement. <h3>Qualification & experience</h3>Culinary qualifications from a recognised institution required.Minimum of 1 year of experience in a Chef role or at least 2 years in a similar position (including apprenticeship).Demonstrated skills in traditional Italian cuisine preparation.Ability to lead and motivate kitchen staff effectively.Strong organisational skills with attention to cleanliness and safety.Flexible availability to work evenings and weekends as needed.Experience in menu planning and ingredient cost optimisation.Personal AttributesReliable, punctual, and committed to consistency.Positive attitude with a strong work ethic.Ability to work independently and as part of a team.Attention to detail in both flavour and presentation.Adaptable and open to feedback.

Rebello Cafe Pizza Pasta, is seeking to add a talented Chef to their team.

CHEF - Full Time

About usJerry’s Milkbar is a welcoming, fully licensed neighbourhood café in Elwood, offering breakfast, lunch, specialty coffee and alfresco dining. Our family-friendly venue also provides takeaway, catering and functions. Our diverse menu includes vegetarian, vegan, gluten-free, dairy-free and sugar-free options, catering to a range of dietary preferences. <h3>Benefits</h3><ul><li>Annual salary of AUD $79,423–$83,000.</li><li>Superannuation contributions on top of your annual salary.</li><li>Salary based on qualifications and experience.</li></ul> <h3>Task & responsibilities</h3>&nbsp;<ul><li>Plan and develop breakfast and lunch menus, including seasonal specials, with a focus on flavour, presentation and customer preferences.</li><li>Estimate food and labour costs and ingredient requirements to support efficient kitchen operations.</li><li>Prepare and cook menu items for dine-in service, catering, functions and takeaway orders.</li><li>Monitor food quality throughout preparation, cooking and presentation to ensure consistent standards.</li><li>Prepare dishes that meet vegetarian, vegan, gluten-free and dairy-free requirements, while managing allergens and preventing cross-contamination.</li><li>Supervise cooks, apprentices and less experienced kitchen staff, delegate tasks and assist as required to maintain timely service.</li><li>Train and guide kitchen staff in food preparation, cooking techniques, presentation and safe food handling.</li><li>Explain, enforce and maintain food safety and hygiene requirements, ensuring a clean and organised kitchen.</li><li>Monitor stock levels, check ingredient quality, place orders and manage storage and stock rotation to minimise food wastage.</li><li>Collaborate with the kitchen team to coordinate preparation and service during busy periods.</li></ul> <h3>Qualification & experience</h3>&nbsp;<ul><li>Certificate III, Certificate IV or higher in Commercial Cookery, Kitchen Management or a closely related discipline.</li><li>A minimum of one year’s experience working in a commercial kitchen.</li><li>Sound knowledge of food preparation, cooking techniques, menu development and presentation standards.</li><li>Understanding of food costing, stock control and waste minimisation.</li><li>Knowledge of workplace health and safety, food hygiene and allergen management requirements.</li><li>Strong communication, teamwork and organisational skills.</li><li>Ability to work independently and collaboratively in a busy kitchen while maintaining consistent quality.</li><li>Ability to assist with training and supervising less experienced kitchen staff.</li><li>Flexible availability to work rostered shifts, including weekends and public holidays as required.</li></ul>

Seeking a Chef to prepare breakfast and lunch, develop menus and support catering and functions while maintaining food quality and safety standards.

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

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)

<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.

At Oriental Teahouse, we celebrate the rich traditions of Asian cuisine, blending fresh ingredients with expert craftsmanship. Located in Melbourne, the restaurant is a bustling hub where guests enjoy both the art of dining and the comfort of exceptional service.As a Cook, you’ll be an integral part of our culinary team, contributing to the creation and delivery of high quality dishes that delight our guests.&nbsp; <h3>Benefits</h3><h6>Why Work With Us?</h6><ul><li>Join a team where your hard work and creativity are valued</li><li>Work in a vibrant South Yarra location with a great reputation</li><li>Opportunities to grow and develop your skills</li><li>Be part of a supportive, multicultural team that loves what they do</li></ul> <h3>Task & responsibilities</h3><ul><li>Prepare, cook and present dishes to established recipes and quality standards</li><li>Prepare ingredients including cutting, portioning, seasoning and mise en place</li><li>Operate cooking equipment including woks, grills and steamers</li><li>Portion, plate and garnish dishes according to restaurant standards</li><li>Prepare food for dietary requirements and follow food safety procedures</li><li>Store food correctly and assist with stock rotation and stock control</li><li>Maintain a clean, organised and hygienic kitchen environment</li><li>Work harmoniously with chefs and kitchen staff during preparation and service&nbsp;</li></ul><h6>&nbsp;</h6> <h3>Qualification & experience</h3><ul><li>Food safety certificate</li><li>Certificate III in Commercial Cookery</li><li>Wok experience highly advantageous&nbsp;</li><li>Asian cuisine knowledge advantageous&nbsp;</li></ul>

We are seeking an experienced and hardworking Cook to join our team, delivering exceptional dishes in a fast paced & supportive environment

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