Vinny's Pizza Pasta &amp; Ribs (2/100 Ducat St, Tweed Heads, NSW 2485) requires a full-time Chef to work in a busy environment. Must have an Certificate IV or higher qualifications in Commercial Cookery and Hospitality Management. Must have knowledge of various cooking methods and skills.&nbsp;BenefitsOpportunity to enhance and develop skills of an already qualified Chef.Task &amp; Responsibilities<ul style="list-style-type:disc;"><li>Take charge of day-to-day kitchen operations</li><li>Lead the kitchen team and maintain high standards of food quality</li><li>Manage food preparation, cooking, and presentation of dishes</li><li>Ensure compliance with food safety and hygiene regulations</li><li>Contribute to menu planning, specials, and creativity in the kitchen</li><li>Stock control and inventory management</li><li>Work alongside the management team incl. assist with training</li></ul>Qualification &amp; Experience<ul><li>Certificate IV in Commercial Cookery/Kitchen Management or higher</li><li>12 - 24 months experience working as a Chef&nbsp;</li><li>Proven financial management skills with the ability to understand and effectively control kitchen costs and maximize profitability</li><li>Excellent presentation and communication skills, both verbal and written</li><li>Flexibility and willingness to work shifts, especially during weekends and public holidays</li><li>Possess a thorough understanding of food safety and HACCP</li></ul>

Hospitality & Tourism

Annual

Flair for working in a fast-paced environment? Vinny's is the place then!

Chef

Full time

<h1>We are seeking an experienced Chef to plan menus, oversee food preparation and kitchen operations, and lead our culinary team in delivering high-quality Japanese cuisine. The successful candidate will bring strong technical skills, attention to detail and a genuine passion for Japanese food to ensure an exceptional dining experience for our customers.</h1> <h3>Benefits</h3> <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li>Collaborating with the head chef on the creation of menus that reflect the concept and goals of the restaurant, designing dishes around seasonal ingredients and calculating food and labour costs to ensure a varied selection that caters to different customer preferences.&nbsp;</li><li>Prepare and cook food to the restaurant's standards, overseeing all stages of preparation and cooking in the kitchen.&nbsp;</li><li>Select and source high-quality ingredients, establishing relationships with suppliers, ordering food supplies, and assessing ingredient quality to ensure freshness and consistency in the food served.&nbsp;</li><li>Organise and coordinate kitchen operations, including rostering work schedules, supervising kitchen staff, and maintaining an efficient workflow, while enforcing food hygiene and safety regulations and monitoring inventory levels.&nbsp;</li><li>Select, train and guide kitchen staff, demonstrating cooking techniques, sharing recipes, and advising on proper food handling and safety procedures.&nbsp;</li><li>Pay close attention to the visual presentation of dishes, arranging food thoughtfully with consideration to aesthetics, portion sizes and garnishing.&nbsp;</li><li>Monitor the quality of food throughout preparation and cooking, tasting and adjusting seasoning, checking presentation, and ensuring the final dish meets the restaurant's standards.&nbsp;</li><li>Regularly review and refine the menu, experimenting with new recipes, incorporating culinary trends, and introducing seasonal specials to keep offerings fresh.&nbsp;</li><li>Manage food costs within budget by controlling portion sizes, minimising waste, and sourcing cost-effective ingredient alternatives without compromising quality.</li></ul> <h3>Qualification & experience</h3>Diploma level qualification and at least 1 year relevant work experience in similar role.Alternatively 3 years full time relevant work experience may be considered in lieu of a formal qualification in some circumstances.

Do you have at least 1 year experience in the same or similar role?

Do you have a Diploma level qualification or equivalent?

Are you available to work weekends and evenings?

Are you available to commence immediately in a full time capacity?

Experienced Chef

The successful candidate will be responsible for preparing and presenting quality meals while maintaing excellent kitchen operations and food safety standards; and work with the team to deliver consistent service during lunch and dinner periods. <h3>Benefits</h3><ul><li>Competitive salary (plus superannuation) in line with experience</li><li>Supportive and professional team environment</li><li>Dynamic hospitality environment</li><li>Stable, full-time employment with an established business</li></ul> <h3>Task & responsibilities</h3>• Preparing and cooking a variety of meals efficiently, timely and in accordance with the tavern's recipes and orders• Fulfils their part to ensure consistency at all stages of preparation, presentation and portion control• Have input into the planning of menus, specials and pub classics with a modern twist• Keep a clean, organised and compliant kitchen environment• Assist with monitoring stock levels, &nbsp;stock quality and assist in ordering and minimising costs eg with wastage and rotating stock• Operating kitchen equipment safely and efficiently• Positively communicate with the kitchen and food and beverage teams to ensure a cooperative team environment• Ensuring all work practices comply with workplace health and safety procedures <h3>Qualification & experience</h3>Certificate III or higher in Commercial Cookery or a closely related qualificationAt least 12 months of relevant full time work experience as a Chef or CookStrong knowledge of food safety, kitchen hygiene and stock controlAbility to work day, evenings, weekends and split shiftsA positive attitude and ability to work well in a team&nbsp;&nbsp;

Pottsville Tavern is seeking a full time Sous Chef to join our friendly kitchen team in Pottsville, NSW.

Sous Chef

<h2>Key Responsibilities:</h2>Menu Innovation and Strategy: Lead the planning, development and implementation of menus, specials and quality dishes that meet customer expectations, support the Club’s dining standards and enhance the overall food offering.Cost Management: Accurately forecast food and labour costs to support smooth and cost-efficient kitchen operations.Inventory Oversight: Manage food supply orders and maintain stock levels to meet operational requirements.Food Preparation: Prepare and cook dishes according to menu specifications and recipes, ensuring consistent quality and presentation.Quality Assurance: Monitor dishes throughout preparation and presentation stages to maintain consistency and high standards.Team Coordination: Communicate effectively with management, kitchen staff, bistro staff and waitstaff to address food preparation and service-related matters.Skill Development: Demonstrate cooking techniques and guide kitchen team members on best practices.Food Safety Compliance: Enforce hygiene, food safety and workplace health and safety standards to ensure a clean and compliant kitchen environment.Staff Training: Train, supervise and guide chefs, cooks, kitchen hands and junior staff to ensure efficient operations, consistent food quality and strong team performance.Waste Management: Use appropriate storage, freezing and preservation techniques to manage inventory effectively and minimise waste.Kitchen Leadership: Oversee day-to-day kitchen operations, allocate tasks to kitchen staff and ensure smooth food service during busy dining periods, functions and events.&nbsp;<h2>Requirements:</h2>Australian Citizens and Permanent Residents encouraged to apply.AQF Certificate III in Commercial Cookery or equivalent qualifications including at least two to three years of on-the-job training, or AQF Certificate IV.Minimum 2-3 years of demonstrated experience as a Chef, ideally within a comparable club, restaurant, hotel or bistro environment.Proven experience working in a fast-paced kitchen environment.Strong knowledge of food safety, hygiene and kitchen operations.Ability to work well in a team under pressure.

Join Casino RSM Club as a Chef and bring quality dining to life in a busy, community-focused venue serving members, guests, functions

Head Chef

Seeking an experienced Restaurant Manager to lead the operations of our venue. This role is ideal for a hospitality professional who thrives in a fast-paced environments and is passionate about delivering an exceptional guest experience.To oversee all aspects of FOH operations as well as the kitchen and beverage teams to ensure seamless service, strong financial performance, regulatory compliance, and the ongoing development of your teams. You will play a key role in maintaining the elevated ambience, service quality, and consistency that define our venue.&nbsp;&nbsp; <h3>Benefits</h3> <h3>Task & responsibilities</h3>Leadership, Staffing &amp; CultureLead, mentor, and develop a high-performing FOH team with a strong focus on premium service standards.Oversee rostering, recruitment, onboarding, performance appraisals, and progression pathways.Build a professional, positive team culture grounded in refinement, attentiveness, and exceptional hospitality.Service, Culinary &amp; Beverage ExcellenceWork collaboratively with the Head Chef, Executive Chef, Bar Manager, and Sommelier on menu changes, seasonal offerings, and wine program development.Ensure all FOH staff are confident in dish knowledge, allergens, plating, and beverage pairings.Maintain the highest standards across food quality, beverage execution, and service flow.Operational Management &amp; ComplianceOversee daily operations, ensure smooth coordination between BOH and FOH, and maintain premium presentation across the venue.Manage compliance with RSA, OH&amp;S, food safety, hygiene, training requirements, and workplace policies.Conduct regular venue inspections and maintain detailed operational records.Financial Performance, Stock &amp; ReportingOversee stock control, cellar management, inventory, and supplier relationships.Monitor budgets, forecasting, expenditure, and COGS; ensure accurate pricing and financial controls.Manage cash handling standards and reconciliation processes, investigating variances as required.Events, Marketing &amp; Brand DevelopmentAssist in developing promotions, guest-engagement initiatives, and brand collaborations.Oversee the planning and delivery of premium events, ensuring seamless execution.Stay informed on industry trends to support innovation and uphold the venue’s fine-dining identity.Guest Experience &amp; AmbienceMaintain a consistent premium atmosphere, overseeing lighting, music, service pace, and presentation.Resolve guest concerns with professionalism and composure.Ensure consistently polished service during every lunch and dinner sitting. <h3>Qualification & experience</h3>We expect a minimum Diploma level qualification with at least 1 year work experience, or 3 years work experience in lieu.&nbsp;You should also have:Exceptional leadership, communication, and organisational abilities.Strong wine knowledge and confidence in premium beverage service.Skilled in training, mentoring, and developing FOH teams.The ability to stay calm under pressure, solutions-focused, and committed to hospitality excellence.Professional presentation and a polished, confident demeanour.

Experienced Restaurant Manager

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