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

Hospitality & Tourism

Annual

Chef

Full time

<h2 style="margin-left:0px;"><strong>Chef de Partie / Sous Chef – The Clareville</strong></h2><p style="margin-left:0px;">The Clareville is looking for an ambitious Chef de Partie or Sous Chef to join one of the Northern Beaches' most exciting kitchens. Whether you're an experienced CDP looking to step up or an established Sous Chef wanting to work alongside one of Australia's most experienced luxury lodge chefs, we'd love to hear from you.</p><p style="margin-left:0px;">If your long-term goal is to run your own kitchen or open your own restaurant, you'll also gain valuable insight into how a successful independent venue operates. You'll work closely with the ownership team and see far more than just what happens during service.</p><p style="margin-left:0px;">We're looking for someone who wants to be part of an ambitious team and help take The Clareville to the next level. We want people who enjoy contributing ideas, taking ownership and making their mark on the kitchen.</p><p style="margin-left:0px;"><strong>Qualities we're looking for:</strong></p><p style="margin-left:0px;">A genuine love of food. We want someone with the same passion for exceptional produce and eating out as we have.</p><p style="margin-left:0px;">A great cook. It goes without saying that producing consistently delicious food is essential.</p><p style="margin-left:0px;">Ambition. We want to be part of your journey and help you achieve your career goals.</p><p style="margin-left:0px;">A leader who enjoys mentoring others and leads by example. We have a fantastic team and want someone who helps make everyone around them better.</p><p style="margin-left:0px;">A positive attitude and willingness to learn. Skills can be taught; work ethic and enthusiasm are invaluable.</p><p style="margin-left:0px;">We're located on Sydney's Northern Beaches, so please only apply if the commute is realistic for you.</p><p style="margin-left:0px;"><strong>THIS POSITION IS ONLY OPEN TO APPLICANTS CURRENTLY IN AUSTRALIA.</strong></p>

Take the next step in your career working directly with an acclaimed chef in one of the Northern Beaches’ most exciting kitchens.

Sous chef or Chef de Partie

<p>Chef – Full-Time Position</p><p>Company: Kinna Pty Ltd (Trading as Curry by the Curve)</p><p>Location: Avalon Beach, NSW 2107</p><p>Employment Type: Full-Time, Ongoing</p><p>Salary: $75,000 – $85,000 per annum plus superannuation</p><h1>Role Overview</h1><p>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.</p><p>The successful candidate will work closely with the restaurant management to design innovative menus, supervise staff, and ensure consistency across all dishes served.</p><br><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><br><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><br><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>

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

<h2>Sous Chef – The Basin Dining Room, Mona Vale</h2><p>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.</p><p>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.</p><p>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.</p><p>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.</p><h3>More than just a Sous Chef position</h3><p>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.</p><p>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.</p><p>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.</p><p>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.</p><p>We want you to bring ideas, contribute to the menu and make your own mark on the kitchen.</p><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><p>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.</p><p>We're located in Mona Vale on Sydney's Northern Beaches, so please make sure the commute is realistic before applying.</p>

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

<p>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;</p><br><h3>Benefits</h3><p><span style="font-family:&quot;Calibri&quot;,sans-serif;font-size:11.0pt;">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;</span></p><br><h3>Task & responsibilities</h3><p>In this role, you will be responsible for a range of duties and responsibilities, including but not limited to:</p><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><br><h3>Qualification & experience</h3><p>The successful candidate must have the following:</p><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><span style="color:black;">Excellent time management skills</span></li><li><span style="color:black;">Ability to work as part of a team</span></li><li><span style="color:black;">Effective customer management skills</span></li></ul>

CHEF

<p><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">We, Mikazuki Riverside, are looking for an experienced and passionate full-time Chef to join our dynamic team.</span></p><br><h3>Benefits</h3><ul style="list-style-type:disc;"><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">Competitive salary package&nbsp;</span></li><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">Supportive and friendly team environment&nbsp;</span></li><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">Opportunities for career development and progression</span></li></ul><br><h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">Prepare and cook a variety of Japanese dishes, with particular attention to fish preparation, sushi and other Japanese cuisine.</span></li><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">Monitor and ensure the quality, consistency and presentation of dishes in accordance with the restaurant’s standards.</span></li><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">Ensure the assigned kitchen section is well organised and effectively managed to maintain smooth and efficient kitchen operations.</span></li><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">Monitor stock levels, liaise with suppliers and vendors, order food and kitchen supplies, and maintain appropriate inventory levels as required.</span></li><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">Contribute to cost control through the minimisation of food waste.</span></li><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">Develop Japanese-inspired menu items and update existing menus to reflect seasonal ingredients, customer preferences, feedback and evolving market trends.</span></li><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">Train junior kitchen staff&nbsp;</span></li><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">Maintain a clean, organised and safe kitchen environment and ensure appropriate sanitation and food safety practices are followed at all times.</span></li><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">Ensure compliance with all applicable health, hygiene and safety regulations within the kitchen area.</span></li></ul><br><h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">Completed the relevant studies such as Certificate IV in Kitchen Management and Diploma in Hospitality Management&nbsp;</span></li><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">Have at least 1-2 years of experience as a Chef in Japanese cuisine</span></li><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">Strong leadership skills with the ability to train, mentor and inspire a team.</span></li><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">Experience working in a fast-paced environment, with the ability to remain calm under pressure and multitask effectively.</span></li><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">Good knowledge of food safety and kitchen hygiene and proper handling and storage of fresh ingredients, including seafood.</span></li><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">Strong organisational and time-management skills.</span></li><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">In-depth knowledge of Japanese culinary trends and best practices.</span></li><li><span style="font-family:&quot;Calibri Light&quot;,sans-serif;font-size:11.0pt;">Punctual, reliable and committed to maintaining high standards.</span></li></ul>

We, Mikazuki Riverside, are looking for an experienced and passionate full-time Chef to join our dynamic team.

<p>We are seeking a passionate and reliable chef with strong culinary skills and experience in a fast-paced kitchen environment.</p><br><h3>Benefits</h3><ul style="list-style-type:disc;"><li>Competitive salary package</li><li>Full-time, stable employment</li><li>Supportive and friendly team environment</li><li>Career development and progression opportunities</li></ul><br><h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li>Managing day-to-day operations of the kitchen&nbsp;</li><li>Food preparation whilst adhering to food presentation standards&nbsp;</li><li>Ensuring that dishes meet high standards at all stages of preparation and presentation&nbsp;</li><li>Developing menus or altering existing menus to reflect seasonal ingredients, customer preferences, and evolving market trends based on seasonality, customer feedback and changing market trends&nbsp;</li><li>Keeping up with industry trends and creating new recipes&nbsp;</li><li>Monitoring stocks, liaising with suppliers and vendors and ordering supplies&nbsp;</li><li>Training other kitchen staff</li><li>Maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen</li><li>Ensuring compliance with all health and safety regulations within the kitchen area</li></ul><br><h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li>Trade qualification preferred such as Diploma of Hospitality Management&nbsp;</li><li>Have at least one year of experience for the role.&nbsp;</li><li>Ability to lead a dedicated kitchen team</li><li>Previous working experience in a Korean restaurant</li><li>Advanced knowledge of culinary techniques</li><li>Excellent time management abilities</li><li>Leadership skills</li><li>In-depth knowledge of cooking trends and best practices</li></ul>

We are seeking a passionate and reliable chef with strong culinary skills and experience in a fast-paced kitchen environment.

<p>We are seeking a talented Chef to join our team at Villaggio in Wests Ashfield Leagues Club. This full-time role is an exciting opportunity to showcase your culinary skills and passion for Italian cuisine. You will be responsible for preparing high-quality dishes that delight our customers and uphold the reputation of our family-owned restaurant.</p><br><h3>Benefits</h3><ul><li>Full-time stable employment&nbsp;</li><li>Supportive and professional team environment&nbsp;</li><li>Career growth and development opportunities&nbsp;</li><li>Competitive salary package</li></ul><br><h3>Task & responsibilities</h3><ul><li>Preparing and cooking high-quality meals in accordance with menu and customer requirements&nbsp;</li><li>Assisting in menu planning and developing new dishes&nbsp;</li><li>Monitoring food preparation and presentation to ensure consistency and quality</li><li>Managing stock levels and ordering kitchen supplies when required&nbsp;</li><li>Ensuring compliance with food safety, hygiene, and WHS regulations&nbsp;</li><li>Supervising kitchen operations during service periods&nbsp;</li><li>Assisting with rostering and training junior kitchen staff&nbsp;</li><li>Maintaining a clean and organised kitchen environment</li></ul><br><h3>Qualification & experience</h3><ul><li>Relevant qualification in Commercial Cookery or related field&nbsp;</li><li>At least 1 year of relevant work experience as a Chef in Italian kitchen</li><li>Strong knowledge of food preparation and kitchen operations&nbsp;</li><li>Ability to work efficiently in a fast-paced environment&nbsp;</li><li>Excellent communication and teamwork skills&nbsp;</li><li>Knowledge of food safety and hygiene standards</li></ul>

How many years’ experience do you have relevant to the advertised position?

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We are looking for an experienced, professional Chef to be part of our vibrant, hard-working team.

<p>Arts Indian Restaurant Pty Ltd t/a Itihaas Indian Restaurant is a well-established Indian restaurant with branches in Parramatta, Turramurra &amp; Randwick in &nbsp;New South Wales. Operating since 2017, the restaurant has built a strong reputation for serving authentic Indian cuisine and providing high-quality customer service. The business continues to experience steady growth and is committed to delivering exceptional dining experiences through skilled staff, quality ingredients and professional hospitality services.</p><p>Arts Indian Restaurant Pty Ltd t/a Itihaas Indian Restaurant is seeking a qualified and experienced Chef to join its busy Indian restaurant in Parramatta, New South Wales. The successful applicant will be responsible for planning menus, preparing and presenting authentic Indian cuisine, supervising kitchen operations, maintaining food quality standards, monitoring food costs and inventory, and ensuring compliance with food safety and hygiene requirements.</p><p>This is a permanent full-time position suited to an enthusiastic and skilled Chef who can work effectively in a fast-paced commercial kitchen while maintaining consistently high standards of food preparation and customer satisfaction.</p><br><h3>Benefits</h3><ul><li>Full-time permanent employment (38 hours per week)</li><li>Annual salary of AUD $80,000–$85,000 plus statutory superannuation</li><li>Supportive and professional workplace</li><li>Ongoing training and career development opportunities</li><li>Annual leave, personal leave and other statutory entitlements</li><li>Opportunity to contribute to an established and growing restaurant</li></ul><br><h3>Task & responsibilities</h3><ul><li><span lang="EN-US" dir="ltr">Planning and developing menus in consultation with management while considering customer preferences, seasonal availability of ingredients, dietary requirements and budget constraints.</span></li><li><span lang="EN-US" dir="ltr">Estimating food and labor costs and implementing effective cost-control measures to maximize operational efficiency.</span></li><li><span lang="EN-US" dir="ltr">Ordering, receiving, inspecting and maintaining food supplies, kitchen inventory and stock levels to ensure uninterrupted kitchen operations.</span></li><li><span lang="EN-US" dir="ltr">Preparing, cooking and presenting a variety of authentic Indian and contemporary dishes in accordance with established recipes and quality standards.</span></li><li><span lang="EN-US" dir="ltr">Monitoring the quality of food during preparation, cooking and presentation to ensure consistency in taste, appearance and portion control.</span></li><li><span lang="EN-US" dir="ltr">Coordinating food preparation activities with management and front-of-house staff to ensure efficient and timely service.</span></li><li><span lang="EN-US" dir="ltr">Demonstrating cooking techniques and providing guidance and training to junior kitchen staff on food preparation methods and presentation standards.</span></li><li><span lang="EN-US" dir="ltr">Ensuring compliance with food safety legislation, hygiene regulations, sanitation standards and Workplace Health and Safety (WHS) requirements.</span></li><li><span lang="EN-US" dir="ltr">Supervising day-to-day kitchen operations by allocating duties, monitoring staff performance and maintaining a productive work environment.</span></li><li><span lang="EN-US" dir="ltr">Assisting in the recruitment, induction and training of kitchen staff to ensure compliance with organizational procedures and quality standards.</span></li><li><span lang="EN-US" dir="ltr">Monitoring portion control, stock rotation and inventory usage to minimize food wastage and maintain cost efficiency.</span></li><li><span lang="EN-US" dir="ltr">Applying appropriate food preservation, freezing and storage techniques to maintain product quality and freshness.</span></li><li><span lang="EN-US" dir="ltr">Maintaining cleanliness and organization of kitchen equipment, food preparation areas and storage facilities in accordance with health regulations.</span></li><li><span lang="EN-US" dir="ltr">Assisting in the preparation of menu items suitable for customers with special dietary requirements, allergies and nutritional needs.</span></li><li><span lang="EN-US" dir="ltr">Maintaining high standards of food quality and customer satisfaction while ensuring efficient kitchen operations during busy service periods.</span></li></ul><br><h3>Qualification & experience</h3><p>&nbsp;</p><ul><li>AQF Certificate IV in Commercial Cookery or higher (or equivalent qualification); or equivalent skills and experience recognised under ANZSCO requirements.</li><li>Minimum two to four years of relevant experience as a Chef in a commercial kitchen.</li><li>Demonstrated experience preparing authentic Indian cuisine.</li><li>Strong knowledge of menu planning, food costing, stock control and kitchen supervision.</li><li>Sound understanding of food safety legislation and HACCP principles.</li><li>Excellent organisational, communication and time management skills.</li><li>Ability to work independently and as part of a team.</li><li>Availability to work evenings, weekends and public holidays as required.</li></ul>

<p>Brothers Ben &amp; Brothers Ben Atelier are seeking an experienced and motivated Chef to join our kitchen team in Petersham, NSW.</p><p>The successful applicant will be responsible for preparing and cooking high-quality meals, assisting with menu planning and food costing, maintaining consistent food presentation and quality, managing kitchen workflow and supporting the efficient day-to-day operation of the kitchen.</p><p>This is an excellent opportunity for a skilled Chef who takes pride in food quality, consistency and presentation and enjoys working collaboratively within a busy kitchen environment.</p><br><h3>Benefits</h3><ul><li>Full-time position within an established Petersham eatery &amp; beverage premises</li><li>Supportive and collaborative working environment</li><li>Opportunity to contribute to menu development and kitchen operations</li><li>Opportunity to demonstrate and further develop culinary and kitchen management skills</li><li>Stable role within a customer-focused hospitality business</li></ul><br><h3>Task & responsibilities</h3><ul><li>Plan menus in consultation with management, taking into consideration menu variety, quality and cost effectiveness.</li><li>Estimate food and labour costs and assist with maintaining appropriate food cost controls.</li><li>Order food and kitchen supplies according to menu requirements and inventory levels.</li><li>Prepare, cook and present meals in accordance with established recipes and quality standards.</li><li>Monitor the quality of dishes throughout preparation, cooking and presentation.</li><li>Ensure consistency in the taste, texture, portioning and presentation of meals.</li><li>Supervise plating and presentation to maintain high visual and quality standards.</li><li>Freeze, preserve and store food appropriately to maintain freshness and minimise waste.</li><li>Coordinate food preparation activities and kitchen workflow, particularly during busy service periods.</li><li>Communicate with management, kitchen staff and front-of-house staff regarding food preparation and service requirements.</li><li>Advise front-of-house staff regarding menu changes, daily specials and dietary options.</li><li>Train, supervise and support cooks and other food preparation staff where required.</li><li>Demonstrate cooking techniques and advise kitchen staff on food preparation and cooking procedures.</li><li>Allocate kitchen tasks and monitor staff performance to maintain efficient kitchen operations.</li><li>Explain and enforce hygiene, sanitation and food safety requirements.</li><li>Maintain a clean and organised food preparation environment.</li><li>Monitor kitchen equipment and report maintenance or operational issues as required.</li><li>Availability: 5 days/week (weekend is a must)</li></ul><br><h3>Qualification & experience</h3><p>The successful applicant should have:</p><ul><li>Relevant commercial cookery qualifications or equivalent recognised culinary training.</li><li>Previous experience working as a Chef in a commercial kitchen.</li><li>Demonstrated experience in food preparation, cooking and presentation.</li><li>Experience with menu planning, food costing, stock control and ordering.</li><li>Strong knowledge of food safety, hygiene and safe food handling requirements.</li><li>Ability to maintain consistent food quality and presentation during busy service periods.</li><li>Ability to organise kitchen workflow and work efficiently under pressure.</li><li>Ability to communicate and work effectively with kitchen and front-of-house staff.</li><li>Experience supervising, training or providing guidance to junior kitchen staff.</li><li>Good organisational, time-management and attention-to-detail skills.</li></ul>

Join Brothers Ben as a full-time Chef and bring your skills, creativity and passion for quality food to our busy Petersham kitchen.

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Chef jobs in Clareville Sydney Nsw

For chef in clareville 2107 sydney nsw

172 available jobs

Chef

Sous chef or Chef de Partie

Chef

Sous chef

CHEF

Chef

Chef

Chef

Chef

Chef