Chef – Full-Time PositionCompany: Kinna Pty Ltd (Trading as Curry by the Curve)Location: Avalon Beach, NSW 2107Employment Type: Full-Time, OngoingSalary: $75,000 – $85,000 per annum plus superannuation<h1>Role Overview</h1>We are looking for an enthusiastic professional who can coordinate day-to-day kitchen operations while maintaining the highest standards of taste, presentation and hygiene.The successful candidate will work closely with the restaurant management to design innovative menus, supervise staff, and ensure consistency across all dishes served. <h3>Benefits</h3><ul><li>Attractive annual salary package between $75,000 and $85,000 plus super.</li><li>Secure, long-term position in a professional and supportive environment.</li><li>Opportunities for growth and creative input within the restaurant.</li><li>Positive work-life balance in the relaxed and scenic Avalon Beach community.</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan, prepare, and cook authentic Indian and modern fusion dishes to a consistently high standard.</li><li>Design and update menus in line with seasonal ingredients and customer preferences.</li><li>Coordinate, guide and train kitchen staff, ensuring smooth operations during busy service periods.</li><li>Oversee food preparation for dine-in, takeaway, and catering services.</li><li>Work closely with restaurant management and front of house staff regarding menu availability, dietary requirements, customer feedback and food service requirements.</li><li>Monitor stock levels, manage supplier orders, and control food and labour costs.</li><li>Ensure all food safety, hygiene, and WHS standards are strictly followed.</li><li>Supervise workflow, portioning, and quality control to maintain efficiency and minimise waste.</li><li>Collaborate with management on new menu concepts and special events.</li></ul> <h3>Qualification & experience</h3><ul><li>AQF Associate Degree, Advanced Diploma or Diploma in Commercial Cookery, Kitchen Management or a closely related field, or an equivalent qualification.</li><li>At least 1 year of relevant experience as a Chef in a commercial kitchen environment.</li><li>In-depth knowledge of Indian cuisine, including regional specialities and traditional cooking techniques.</li><li>Proven ability to lead, train, and motivate kitchen staff.</li><li>Strong organisational, communication, and time management skills.</li><li>Capability to perform well under pressure while maintaining attention to detail.</li><li>Sound understanding of food safety and Work Health and Safety requirements.</li></ul>

Hospitality & Tourism

Annual

Join the team at Curry by the Curve in Avalon Beach and bring your culinary skills and creativity to a supportive, professional kitchen environment.

Chef

Full time

Company Details<ul><li>Entity Name: MK Dee Why PTY LTD</li><li>Business Name: Masala Kitchen Dee Why</li><li>Location: 26 Oaks Ave, Dee Why, NSW 2099</li><li>Position: Chef</li><li>Salary: $77,000 to $83,000 P.A + Superannuation&nbsp;</li></ul>Masala Kitchen, a newly established and vibrant restaurant in Dee Why, is seeking a passionate and experienced Chef to join our team on a full-time (38 hours per week), permanent basis. <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunities for career growth and development</li><li>Full-time position</li><li>Supportive and collaborative work environment</li><li>Flexible work arrangements</li></ul>&nbsp;&nbsp; <h3>Task & responsibilities</h3><ul><li style="text-align:justify;">Planning menus, estimating food and labour costs, and ordering food supplies to ensure efficient kitchen operations.</li><li style="text-align:justify;">Analysing recipes and calculating menu pricing based on food costs, labour expenses, and operational overheads.</li><li style="text-align:justify;">Monitoring the quality of dishes throughout all stages of preparation, cooking, and presentation.</li><li style="text-align:justify;">Liaising with Managers, Dietitians, kitchen staff, and front-of-house teams regarding food preparation and service requirements.</li><li style="text-align:justify;">Collaborating with team members to develop recipes and menus, considering seasonal ingredient availability and customer demand.</li><li style="text-align:justify;">Monitor the quality of dishes at all stages of preparation, cooking and presentation to ensure high standards are maintained.</li><li style="text-align:justify;">Preparing and cooking a variety of &nbsp;Indian dishes using traditional methods.</li><li style="text-align:justify;">Supervise stock control, storage practices, and rotation to minimise waste and maintain kitchen organisation.</li><li style="text-align:justify;">Ensure correct storage of food and compliance with food safety, hygiene and workplace health and safety requirements.</li><li style="text-align:justify;">Assisting with the recruitment and hiring of cooks and other kitchen personnel.</li><li style="text-align:justify;">Delivering effective training and ongoing support to the kitchen team.</li><li style="text-align:justify;">Determining food preparation schedules and staffing requirements to ensure the timely and efficient delivery of food services.</li></ul> <h3>Qualification & experience</h3><ul><li style="text-align:justify;">AQF associate degree, Advanced Diploma or Diploma in Commercial Cookery, Kitchen Management or a closely related field, or an equivalent qualification.</li><li style="text-align:justify;">Minimum two years of full-time work experience as a Chef.</li><li style="text-align:justify;">Strong knowledge of food preparation, cooking techniques, food safety, and kitchen hygiene standards.&nbsp;</li><li style="text-align:justify;">Excellent time management, organisational, and multitasking skills.</li><li style="text-align:justify;">Ability to work in a fast-paced environment while maintaining attention to detail.</li><li style="text-align:justify;">A passion for preparing high-quality dishes and delivering excellent customer satisfaction.</li><li style="text-align:justify;">Ability to lead and motivate staff, working well under pressure</li></ul>&nbsp;&nbsp;

Mamasaan Bondi is a modern Japanese-inspired restaurant and cocktail bar located in Bondi Beach, operating in a busy, high-volume environment with regular group bookings and functions. We are seeking a passionate, experienced, and skilled Chef to join our kitchen brigade and help deliver our contemporary Japanese and Asian-fusion menu to a consistently high standard.The ideal candidate will have hands-on experience preparing modern Japanese and Asian-fusion cuisine, including dumplings, sushi and sashimi, bao, Japanese tacos, chargrilled dishes and Japanese curry, together with a strong understanding of food presentation, hygiene, food safety standards and kitchen teamwork.This role is suited to someone who thrives in a fast-paced, high-volume kitchen, takes pride in precise and consistent execution, and enjoys contributing creative ideas while applying Japanese cooking techniques and contemporary Asian flavours.You’ll be working in a busy, supportive and professional kitchen environment, with opportunities to further develop your skills and experience in modern Japanese and Asian-fusion cuisine. <h3>Benefits</h3><ul><li>Opportunity to work in an established and busy Japanese-inspired restaurant and cocktail venue in Bondi Beach.</li><li>Competitive salary in line with industry standards.</li><li>Supportive, professional, and creative work environment with genuine career development.</li><li>Staff meals, bonus and regular perks</li></ul> <h3>Task & responsibilities</h3><ul><li>Prepare, cook, and present modern Japanese and Asian-fusion dishes — including artisanal dumplings (gyoza, siu mai, har gao, wontons), sashimi and sushi rolls, bao, Japanese tacos, karaage, chargrilled and robata-style items, and signature dishes such as the wagyu mochi burger and Japanese curry — to a high and consistent standard.</li><li>Prepare raw fish and seafood items (sashimi, crudo, tartare) in accordance with strict freshness, handling, and food-safety requirements.</li><li>Develop, refine, and standardise recipes while maintaining authentic Japanese flavours and techniques, and adapting to seasonal produce and customer preferences.</li><li>Demonstrate cooking techniques and provide guidance on preparation methods and kitchen procedures to junior staff.</li><li>Assist with menu planning, daily specials, seasonal items, and banquet/set menus for large groups and functions, in line with business goals and current food trends.</li><li>Manage day-to-day kitchen operations across a designated section, ensuring efficient food preparation, service flow, and presentation in accordance with workplace standards.</li><li>Maintain high standards of food hygiene, cleanliness, and workplace safety in compliance with food safety and WHS requirements.</li><li>Monitor stock levels, manage inventory, minimise wastage, and place orders to ensure a continuous supply of fresh ingredients.</li><li>Liaise with suppliers to source quality produce, seafood, and specialty Japanese ingredients, and ensure timely delivery.</li><li>Assist with kitchen rosters and workflow planning to ensure adequate staffing during busy service, functions, and peak trading periods.</li><li>Train, supervise, and support cooks and kitchen hands to maintain operational efficiency and quality standards.</li><li>Ensure customer satisfaction by consistently delivering high-quality dishes in a high-volume service environment, including à la carte, bottomless banquets, and events.</li><li>Contribute to maintaining food cost targets, portion control, and overall kitchen efficiency.</li></ul> <h3>Qualification & experience</h3><ul><li>Minimum 2+ years of relevant experience as a Chef, preferably in Japanese, Asian-fusion, or modern Asian cuisine.</li><li>Diploma or higher qualification in Commercial Cookery and/or Kitchen Management (AQF Diploma or above, or equivalent).</li><li>Strong knowledge of Japanese cooking techniques, flavour profiles, and ingredients, including sushi/sashimi preparation, dumplings, grill/robata, and sauces suitable for high-volume service.</li><li>Demonstrated ability to prepare consistent, high-quality dishes in a fast-paced commercial kitchen.</li><li>Experience with kitchen operations, including prep planning, stock control, and service coordination.</li><li>Ability to supervise and support junior kitchen staff and contribute positively to a team environment.</li><li>Strong time management and organisational skills with the ability to multitask during peak service periods.</li><li>Good communication skills and the ability to follow and give clear instructions in a busy kitchen.</li><li>Sound understanding of food safety, hygiene standards, and WHS requirements in a commercial kitchen.</li><li>Flexibility to work evenings, weekends, public holidays, and peak trading periods as required.</li></ul>How to apply: Please submit your resume and a brief cover letter outlining your relevant experience and qualifications. Only shortlisted candidates will be contacted.

Join Mamasaan Bondi, a buzzing Japanese restaurant & bar at Bondi Beach. Seeking a skilled Chef for our modern Asian-fusion kitchen. Apply now!

Our company, Trustee for Gazi Family Trust trading as Café Lattetude, is seeking a highly motivated and experienced Chef to join our dynamic team. &nbsp; <h3>Benefits</h3>We offer an annual salary of AU$ 80,000 plus superannuation. &nbsp;The successful candidate will also be entitled to leave credits and other benefits provided under the law.&nbsp; <h3>Task & responsibilities</h3>In this role, you will be responsible for a range of duties and responsibilities, including but not limited to:<ul style="list-style-type:disc;"><li>Manage food cost and labour expenditure to ensure budgetary targets were achieved</li><li>Menu planning and development in consultation with management</li><li>Ensure the consistent quality, taste, and presentation of all food items</li><li>Responsible for overseeing all operational aspects of the kitchen in consultation with management</li><li>Prepare and cook a wide range of dishes&nbsp;</li><li>Implement and manage staff rosters within approved budget parameters&nbsp;</li><li>Oversee the stock orders, receipt, storage, and inventory management of food supplies, kitchen equipment and consumables, and ensure minimisation of wastage</li><li>Maintain compliance with quality assurance and food presentation standards</li><li>Implement kitchen systems and operational procedures while ensuring strict adherence to food safety, sanitation, and workplace hygiene regulations</li><li>Train, supervise and develop kitchen staff, if necessary, to maintain high-performance standards</li></ul> <h3>Qualification & experience</h3>The successful candidate must have the following:<ul style="list-style-type:disc;"><li>Diploma or higher in hospitality or highly related field</li><li>At least one year full time relevant work experience</li><li>Excellent time management skills</li><li>Ability to work as part of a team</li><li>Effective customer management skills</li></ul>

CHEF

<h2>Sous Chef – The Basin Dining Room, Mona Vale</h2>The Basin Dining Room in Mona Vale is looking for an ambitious Sous Chef to join our team. If you're a strong Chef de Partie ready to take the next step, we'd also love to hear from you.This isn't a role where you'll simply be asked to follow someone else's systems. We're looking for someone who wants to develop as a chef, take on real responsibility and have genuine input into the direction of the kitchen.We've recently welcomed our new Head Chef, Gabby Bombara, who joins us following her time at Oncore by Clare Smyth at Crown Sydney. Gabby brings experience from one of Australia's most respected fine-dining kitchens and is passionate about produce-driven, approachable food and developing the chefs around her.You'll work directly alongside Gabby as we enter a new chapter at The Basin — helping develop dishes, lead the team, improve the kitchen and shape what the restaurant becomes.<h3>More than just a Sous Chef position</h3>If your long-term goal is to become a Head Chef or eventually open your own restaurant, this is an opportunity to learn much more than just cooking and service.You'll work closely with our Head Chef and ownership team and gain exposure to the commercial side of running a successful independent restaurant — including food costs, rostering, labour management, ordering, menu development and kitchen systems.We use some great kitchen-management programs and systems. If you're already familiar with them, fantastic. If not, we'll teach you. We want this role to expand your skills and prepare you for the next stage of your career.The Basin Dining Room has recently been included in the SMH Good Food Guide, and our ambition is to keep improving. We're looking for someone who wants to be part of that journey rather than simply fill a position.We want you to bring ideas, contribute to the menu and make your own mark on the kitchen.<h3>What we're looking for</h3><ul><li>A genuine love of food. Someone who gets excited about great produce, restaurants and cooking.</li><li>A great cook. Delicious, consistent food comes first.</li><li>Ambition. You don't need to know everything already — but you should want to keep learning and progressing.</li><li>Leadership. Someone who enjoys mentoring other chefs, setting standards and leading by example.</li><li>Ideas. We want someone comfortable contributing rather than simply being told what to do.</li><li>A positive attitude. We're building a kitchen people enjoy working in and want someone who contributes to that culture.</li></ul><h3>The opportunity</h3>For the right person, this role can grow with you. We're open to giving you more responsibility, more creative input and the opportunity to help shape the kitchen as you develop.We're located in Mona Vale on Sydney's Northern Beaches, so please make sure the commute is realistic before applying.

Step up to Sous Chef, work alongside Gabby Bombara and help shape the next chapter of one of the Northern Beaches’ most exciting restaurants.

Sous chef

Key Responsibilities:<ul><li>Menu Innovation and Strategy: Plan, develop and update seasonal menus and signature dishes in line with customer preferences and business objectives.</li><li>Cost Management: Accurately forecast food and labor costs to ensure smooth and cost efficient kitchen operations. &nbsp;</li><li>Inventory Oversight: Manage food supply orders and maintain inventory levels to meet operational needs.&nbsp;&nbsp;</li><li>Food Preparation: Prepare and cook dishes following menu specifications and recipes, ensuring top-notch quality.&nbsp;&nbsp;</li><li>Quality Assurance: Monitor dishes throughout preparation and presentation stages to maintain consistency and excellence.&nbsp;&nbsp;</li><li>Team Coordination: Liaise with management, kitchen staff and front-of-house staff to ensure efficient kitchen operations and service delivery.</li><li>Skill Development: Demonstrate advanced cooking techniques and guide team members on best practices in the kitchen.</li><li>Food Safety Compliance: Enforce strict hygiene and food safety regulations, ensuring a clean and compliant work environment.&nbsp;&nbsp;</li><li>Staff Training: Lead the training and development of kitchen staff, fostering growth and ensuring a high standard of competence.&nbsp;&nbsp;</li><li>Waste Management: Utilize freezing and preservation techniques to manage inventory effectively and minimise waste</li></ul>&nbsp;Requirements:<ul><li>Australian Citizens and Permanent Residents encouraged to apply&nbsp;&nbsp;</li><li>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&nbsp;</li><li>Minimum 3 years of demonstrated experience as a Chef, preferably within a comparable restaurant or fast-paced hotel and restaurant environment</li><li>Ability to work well in a team under pressure.</li></ul>

Lead a dynamic kitchen team and showcase your culinary expertise in a vibrant, community-focused club environment.

We are seeking an experienced Chef to join our team and take responsibility for food preparation, kitchen operations and the supervision of kitchen staff at our Parramatta restaurant. <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>Ordering and quality controlling products</li><li>Consult with Restaurant Manager in terms of menu design and innovation, kitchen operation and staff management</li><li>Regulate food waste management</li><li>Oversee stock rotation</li><li>Undertake monthly kitchen stocktakes</li><li>Menu planning and costing of menus, including for events and group bookings</li><li>Produce weekly staff rosters</li><li>Organisation of functions as required</li><li>Deal with conflicts with customers and staff</li><li>Preparation and cooking of entrées, mains and desserts</li><li>Training kitchen staff and apprentices on proper cooking techniques</li><li>Monitoring food handling, preparation and presentation of dishes</li><li>Ensuring compliance with food and hygiene standards and implementing safe work practices</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>An Associate Degree, Advanced Diploma or Diploma in Commercial Cookery, or a relevant qualification in a 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>Strong time management skills</li><li>Proficiency in all aspects of food safety</li><li>Positive communication skills, energy and attitude</li></ul>

This position is offered on a permanent full-time basis, working 38 hours per week, $80,028.00 per annum + superannuation.

Satavahana Restaurant serves traditional Indian food prepared with high-quality ingredients and flavors. The restaurant draws both repeat business and large groups of diners with its warm ambiance, attentive service, and varied cuisine. <h3>Benefits</h3>o A friendly and professional team environment.o Opportunities to gain experience and build your career in this industry.o Consistent working hours with a stable roster.o Competitive pay based on your skills, experience, and contribution to the team.&nbsp; <h3>Task & responsibilities</h3>• Plan and organize the preparation of cooking mealsaccording to menu, recipes, production requirements and service schedules.• Prepare and cook a variety of Indian food items using appropriate ingredients, recipes and cooking methods to meet established quality standards.• Assist in menu planning and development to include quantities of meals and ingredients required.• Check the quality, taste, consistency and presentation of dishes during food preparation and service to ensure that meals meet the restaurant's standards.• Supervise and direct kitchen staff engaged in the preparation and cooking of food and advice on food preparation procedures.• Train the junior staffs on how to cook.• Order and store food, ingredients and kitchen supplies, maintaining adequate stock to support daily production.• Assist management in the development and improvement of recipes and menu items in accordance with consumer tastes, availability of ingredients and restaurant culinary standards.• Work with front-of-house staff and management to ensure food is prepared and served efficiently.• Uphold and implement hygiene and workplace health and safety standards and food safety.• Monitor food preparation and minimize wastage through correct portion control, stock rotation, storage and use of ingredients. <h3>Qualification & experience</h3>o Certificate IV in Commercial Cookery/ Kitchen Managemento Good knowledge of menu planning and recipe development.o Ability to maintain food quality and presentation standards.o Skilled in supervising and coordinating kitchen staff.o Good stock control and ingredient management skills.o Knowledge of food safety, hygiene and workplace safety.o Ability to work efficiently with front-of-house staff.

To uphold kitchen standards and food quality, we are looking for an experienced chef.

Le Grove Cafe is dedicated to offering a warm and delightful dining experience for its clients with great meals, fresh ingredients and constant culinary standards Our cafe is committed toproviding a selection of freshly made food and drinks and maintaining high standards of food quality, presentation, hygiene and kitchen efficiency. The cafe serves a variety of customers and eating requirements and there needs to be consistency in food preparation, quality service and kitchen operations throughout daily trading.We are searching for a passionate and experienced Chef to join our kitchen team and help us continue to expand and maintain our high standards of food. <h3>Benefits</h3><ul><li>A friendly and professional team environment.</li><li>Opportunities to gain experience and build your career in this industry.</li><li>Consistent working hours with a stable roster.</li><li>Competitive pay based on your skills, experience, and contribution to the team.</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan and arrange the preparation of cooking meals according to the menu, recipes, production requirements and service timetables.</li><li>Prepare and cook a variety of food items to meet established quality standards using appropriate ingredients, recipes and cooking methods.</li><li>Help with menu planning and development, including meal quantities, ingredient needs.</li><li>Check the quality, taste, consistency and presentation of dishes during food</li></ul>&nbsp;preparation and serving to verify meals satisfy the restaurant's standards.<ul><li>Coordinate and oversee kitchen staff throughout food preparation and cooking, offering advise food preparation procedures.</li><li>Showing cooking techniques to the junior staffs.</li><li>Order and store food, ingredients and kitchen supplies, maintaining appropriate stock to fulfil daily production.</li><li>Work with management on the development and enhancement of recipes and menu items, considering consumer tastes, ingredient availability and the culinary standards of the restaurant.</li><li>Work with front-of-house staff and management to ensure that food is prepared and served efficiently.</li><li>Maintain and enforce food safety, hygiene and workplace health and safety requirements.</li><li>Monitor food preparation and minimise wastage by correct portion control, stock rotation, storage and use of ingredients.</li></ul> <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li>Strong food preparation and cooking skills.</li><li>Good knowledge of menu planning and recipe development.</li><li>Ability to maintain food quality and presentation standards.</li><li>Skilled in supervising and coordinating kitchen staff.</li><li>Good stock control and ingredient management skills</li><li>&nbsp;Knowledge of food safety, hygiene and workplace safety.</li><li>Ability to work efficiently with front-of-house staff.</li><li>Minimun Certificate IV in commercial cookery/kitchen management</li></ul>

We are seeking an experienced and skilled Chef to become a valued member of our dynamic
kitchen team.

About the RoleA dynamic, exciting career opportunity is available for a proactive and highly motivated Chef to join our team at Leppington, NSW. In your capacity as Chef , you will cook high quality food and work to enhance the customers dining experience. Looking for a culinary maestro with a passion for crafting delectable dishes that leave a lasting impression. We have the perfect opportunity for a dynamic and experienced Chef to join our team at Dosa Hut - Indian Multi Cuisine Restaurant Leppington, NSW.We offer a supportive workplace with great pay, hours, and conditions for the right candidates.Task &amp; responsibilitiesEnsure smooth running of the kitchen by coordinating activities with other staff.Ensure that cooking, meal preparation and presentation (including special dietary requirements) meet client needs and are performed in accordance with quality assurance standards for accreditation and hygiene and cleanliness standards;Lead the culinary team in developing and executing a diverse and enticing menu that enhance the customers dining experience.Infuse creativity and flair into traditional dishes, showcasing your culinary expertise and keeping our menu fresh and exciting.Manage and inspire a talented kitchen brigade, fostering a collaborative and positive work environment.Oversee day-to-day kitchen operations, ensuring high standards of food quality, presentation, and consistency.Implement rigorous quality control measures to maintain the highest standards of food safety, hygiene, taste and check freshness of food and discard out-of-date items.Conduct regular menu tastings and evaluations to identify areas for improvement and refinement., experiment with recipes and suggest new ingredients.Work closely with the management team to control food costs, optimize kitchen efficiency, and contribute to the overall profitability of the establishment while monitoring food stock and place orders.Source high-quality ingredients while maintaining cost-effective practices.Train, mentor, and develop kitchen staff to enhance their skills and create a cohesive and skilled team andStay updated on industry trends and share knowledge with the team.Qualification &amp; experienceSkills Required are:&nbsp;Past experience as a working chef.Advanced knowledge of the culinary arts.Perfectionism in sanitation and quality control.Portfolio of creative, unique dishes.Expert multitasking ability.Great leadership and interpersonal skills.Ability to run stocktaking and place orders for resupply.Exemplary work ethic in a high-pressure environment andPassion and pride for delighting people with food.Education:Minimum of Diploma level qualifications of relevant fieldExperience:Kitchen: 1 - 2 years

Full time Chef role with a largest Indian restaurant chain. We are hiring multiple roles.

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Chef jobs in Avalon Beach Sydney Nsw

Hospitality and tourism

32 available jobs

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