<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.

Hospitality & Tourism

Annual

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

Full time

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>

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

Chef

<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

Are you passionate about hospitality and delivering top-tier guest experiences? We are looking for a dedicated Hotel Service Manager to join our team at Cubana Resort Nambucca Heads, a vibrant resort offering accommodation, dining at our Cubana Cantina Restaurant & Bar, recreation and tours in the beautiful Nambucca Valley.

About The Role

As Hotel Service Manager, you’ll play a central role in ensuring all hotel services run smoothly and guests enjoy an outstanding stay.

You will supervise and coordinate all hotel service activities to maintain exceptional service standards across the resort. You’ll work closely with the resort leadership and liaise with other departments to ensure seamless guest experiences from arrival to departure.

Key Responsibilities

Supervise, coordinate and allocate duties to housekeeping, porters, door-staff, and other hotel service staff.Maintain accurate staff rosters, attendance records and manage shift scheduling, ensuring adequate coverage at all times. Oversee the quality and consistency of service delivery — including room cleaning standards, public-area presentation, and compliance with safety and hygiene regulations. Collaborate with other departments (front desk, food & beverage, maintenance) to coordinate activities and ensure guest requests are addressed promptly and efficiently.Act as a point of contact for guest feedback, concerns or complaints — resolving issues in a timely and professional manner to maintain high guest satisfaction.Suggest and implement improvements to operational processes, service standards, and staff performance to continually elevate the guest experience. On occasions, assist with front-office duties or reception tasks if required, particularly during busy periods or staffing shortages. 

About You: 

Formal qualification in hospitality or hotel management (e.g. Diploma / Certificate) — or equivalent proven experience in a similar role. At least 2–3 years of relevant supervisory experience in a hotel/resort environment, demonstrating strong leadership and team-management abilities. Excellent interpersonal and communication skills, with a strong focus on exceptional guest service and problem-solving. Strong organisational skills, attention to detail, and ability to manage multiple tasks under pressure — including rostering, staff coordination, and quality control.A proactive, positive attitude with a commitment to upholding safety, hygiene and service standards.Flexibility to work across varying hours, including weekends and public holidays, as required by resort operations.

Are you passionate about hospitality and delivering top-tier guest experiences?

Full Time Hotel Service Manager - Cubana Resort Nambucca Head

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Chef jobs in Casino

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Head Chef

Chef

Experienced Chef

Full Time Hotel Service Manager - Cubana Resort Nambucca Head