<p>The successful candidate will be responsible for preparing and delivering high-quality dishes while supporting the efficient day-to-day operation of the kitchen.</p><p>Working closely with the kitchen and management teams, the Chef will contribute to maintaining consistent food quality, presentation, food safety and operational standards across all services.</p><br><h3>Benefits</h3><br><h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li><span style="font-family:&quot;Times New Roman&quot;,serif;">Prepare, cook and present dishes in accordance with established recipes and restaurant standards.</span></li><li><span style="font-family:&quot;Times New Roman&quot;,serif;">Assist with planning menus and developing dishes in line with seasonal ingredients and customer demand.</span></li><li><span style="font-family:&quot;Times New Roman&quot;,serif;">Monitor the quality of food throughout preparation, cooking and presentation.</span></li><li><span style="font-family:&quot;Times New Roman&quot;,serif;">Ensure consistency in portioning, presentation and overall food quality.</span></li><li><span style="font-family:&quot;Times New Roman&quot;,serif;">Prepare and cook a variety of menu items including pizzas, tapas, pasta, seafood, meat dishes and other restaurant offerings.</span></li><li><span style="font-family:&quot;Times New Roman&quot;,serif;">Monitor stock levels and assist with ordering food and kitchen supplies.</span></li><li><span style="font-family:&quot;Times New Roman&quot;,serif;">Check the quality and freshness of ingredients and ensure appropriate storage and stock rotation.</span></li><li><span style="font-family:&quot;Times New Roman&quot;,serif;">Assist in estimating food requirements and controlling food wastage and kitchen costs.</span></li><li><span style="font-family:&quot;Times New Roman&quot;,serif;">Coordinate food preparation during service to ensure dishes are delivered efficiently and to the required standard.</span></li><li><span style="font-family:&quot;Times New Roman&quot;,serif;">Work collaboratively with kitchen staff, restaurant management and front-of-house employees.</span></li><li><span style="font-family:&quot;Times New Roman&quot;,serif;">Demonstrate cooking techniques and provide guidance to junior kitchen staff where required.</span></li><li><span style="font-family:&quot;Times New Roman&quot;,serif;">Maintain a clean, organised and safe kitchen environment.</span></li><li><span style="font-family:&quot;Times New Roman&quot;,serif;">Ensure compliance with food safety, hygiene and workplace health and safety requirements.</span></li><li><span style="font-family:&quot;Times New Roman&quot;,serif;">Assist with training and supervising junior kitchen staff where required.</span></li><li><span style="font-family:&quot;Times New Roman&quot;,serif;">Cater for dietary requirements and ensure appropriate food handling procedures are followed.</span></li></ul><br><h3>Qualification & experience</h3><ul><li><span style="font-family:Symbol;">·</span><span style="font-family:&quot;Times New Roman&quot;,serif;">&nbsp; Certificate IV in Commercial Cookery or an equivalent relevant qualification.</span></li><li><span style="font-family:Symbol;">·</span><span style="font-family:&quot;Times New Roman&quot;,serif;">&nbsp; Minimum 2 years of relevant professional experience as a Chef.</span></li><li><span style="font-family:Symbol;">·</span><span style="font-family:&quot;Times New Roman&quot;,serif;">&nbsp; Strong knowledge of commercial kitchen operations and food preparation techniques.</span></li><li><span style="font-family:Symbol;">·</span><span style="font-family:&quot;Times New Roman&quot;,serif;">&nbsp; Demonstrated ability to maintain high standards of food quality and presentation.</span></li><li><span style="font-family:Symbol;">·</span><span style="font-family:&quot;Times New Roman&quot;,serif;">&nbsp; Good understanding of food safety, hygiene and stock control procedures.</span></li><li><span style="font-family:Symbol;">·</span><span style="font-family:&quot;Times New Roman&quot;,serif;">&nbsp; Ability to work efficiently in a busy restaurant environment.</span></li></ul>

Hospitality & Tourism

Annual

Four Hands is a well-established restaurant located in the heart of Terrigal on the NSW Central Coast, just moments from Terrigal Beach.

Chef

Full time

<p>Prepare and cook authentic Indian dishes, maintain high food quality and hygiene standards, manage food preparation, monitor stock levels, and work collaboratively with the kitchen team to deliver an exceptional dining experience.</p><br><h3>Benefits</h3><ul style="list-style-type:square;"><li>Opportunity to work in a well-established Indian restaurant known for authentic cuisine.</li><li>Develop and showcase Indian culinary skills in a professional kitchen environment.</li><li>Stable, long-term employment with consistent working hours.</li><li>Supportive and collaborative team culture.</li><li>Opportunity for career growth and skill development.</li><li>Exposure to diverse customers and high-quality food preparation standards.</li><li>Competitive remuneration package based on experience and skills.</li><li>Work in a creative environment where culinary ideas and expertise are valued.</li></ul><br><h3>Task & responsibilities</h3><ul><li>Prepare, cook and present a wide range of authentic Indian dishes including curries, tandoori specialties, breads, rice dishes and other menu items according to restaurant standards.</li><li>Ensure all food preparation and cooking activities meet required quality, taste, presentation and portion control standards.</li><li>Maintain a clean, safe and hygienic kitchen environment by following food safety regulations and workplace health and safety procedures.</li><li>Assist in menu planning, recipe development and improvement of existing dishes while maintaining traditional Indian cooking methods and flavours.</li><li>Coordinate with kitchen staff to ensure efficient workflow and timely preparation of meals during busy service periods.</li><li>Monitor food stock levels, assist with ordering supplies, check the quality of incoming ingredients and ensure proper storage of food items.</li><li>Prepare ingredients through cutting, chopping, marinating, seasoning and other food preparation techniques required for Indian cuisine.</li><li>Train and support junior kitchen staff in cooking techniques, food handling practices, kitchen procedures and hygiene requirements.</li><li>Monitor the consistency and quality of dishes leaving the kitchen and make adjustments to recipes and preparation methods when required.</li><li>Assist with controlling food costs by minimising wastage, managing ingredient usage and maintaining efficient kitchen operations.</li><li>Maintain and operate kitchen equipment safely, ensuring all cooking appliances and utensils are cleaned and properly maintained.</li><li>Collaborate with restaurant management and front-of-house staff to deliver high-quality meals and a positive dining experience for customers.</li></ul><br><h3>Qualification & experience</h3><ul style="list-style-type:circle;"><li>Minimum Certificate III in Commercial Cookery or equivalent qualification required.&nbsp;</li><li>Minimum 12 months of relevant experience as a Chef in a commercial kitchen environment, preferably with experience in Indian cuisine.&nbsp;</li><li>Candidates must have strong knowledge of food preparation, cooking techniques, kitchen hygiene standards, and food safety requirements.</li></ul>

Join our passionate team at a well-established Indian restaurant, preparing authentic cuisine in a professional kitchen with excellent career growth.

<h2>The Opportunity</h2><p>This position is responsible for planning, preparing and presenting authentic Indian cuisine while ensuring efficient kitchen operations, food quality, compliance with food safety regulations and effective supervision of kitchen staff. The successful candidate will play an important role in maintaining consistency, introducing seasonal menu ideas and supporting the continued growth of the restaurant.</p><h2>Key Responsibilities</h2><ul><li>Plan, prepare and cook a wide variety of authentic Indian dishes, including curries, tandoori specialties, biryanis, vegetarian dishes, breads and desserts.</li><li>Design and update menus by introducing seasonal dishes and recipes that enhance the restaurant's offerings.</li><li>Estimate food requirements and order fresh ingredients and kitchen supplies while maintaining cost-effective stock levels.</li><li>Monitor food quality, flavour, presentation and portion sizes to ensure consistency across all menu items.</li><li>Supervise daily kitchen operations to ensure meals are prepared efficiently and served within required timeframes.</li><li>Train, mentor and coordinate kitchen staff on food preparation techniques, presentation standards and safe work practices.</li><li>Ensure compliance with Food Standards Australia New Zealand (FSANZ), NSW food safety requirements and workplace health and safety regulations.</li><li>Inspect kitchen equipment, work areas and food storage facilities to maintain cleanliness, hygiene and operational efficiency.</li><li>Minimise food wastage through effective stock rotation, inventory control and ingredient management.</li><li>Work collaboratively with restaurant management to improve menu offerings, customer satisfaction and overall kitchen performance.</li></ul><h2>Essential Requirements</h2><ul><li>AQF Diploma or Advanced Diploma in Commercial Cookery, or equivalent qualification.</li><li>at least one year of relevant full-time experience as a Chef in a commercial kitchen.</li><li>Demonstrated experience preparing authentic Indian cuisine, including tandoor cooking and traditional curry preparation.</li><li>Strong knowledge of menu planning, food costing, stock control and kitchen management.</li><li>Sound understanding of food safety legislation, hygiene practices and workplace health and safety requirements.</li><li>Excellent organisational, communication and leadership skills.</li><li>Ability to work efficiently in a fast-paced restaurant environment, including evenings, weekends and public holidays.</li></ul><h2>What We Offer</h2><ul><li>Full-time permanent employment.</li><li>Competitive salary package plus superannuation.</li><li>Opportunity to work in a professional and supportive team.</li><li>Career development and long-term employment opportunities.</li><li>A modern kitchen equipped to prepare authentic Indian cuisine.</li><li>The opportunity to contribute to menu development and the ongoing success of The Saffron Table.</li></ul><p>If you are a dedicated Chef with a passion for authentic Indian cuisine and delivering exceptional dining experiences, we invite you to apply and become part of The Saffron Table's continued success.</p>

Join The Saffron Table as a Chef! Create authentic Indian cuisine, grow your career in a supportive team, and enjoy a competitive salary and stability

Chef (Full-Time)

<p><strong>ROWLEE WINES PTY LTD</strong></p><p><strong>ABN:</strong> 66 166 372 069</p><p><strong>Position:</strong> Full-Time Sous Chef / Head Chef</p><p><strong>Location:</strong> Nashdale, NSW 2800</p><p>We are seeking an experienced and passionate <strong>Sous Chef / Head Chef</strong> to lead our kitchen and play a key role in shaping the culinary experience at Rowlee Wines. Working closely with the owners, you will oversee all aspects of kitchen operations, ensuring the consistent delivery of exceptional, produce-driven cuisine across our daily dining service, private functions, weddings, and special events.</p><p><strong>About Us</strong></p><p>Rowlee Wines is an award-winning, family-owned winery and cellar door located in the picturesque Nashdale region of Orange, New South Wales. Set amongst our estate vineyards, our Dining &amp; Bar experience celebrates the best seasonal local produce, thoughtfully paired with our premium cool-climate wines. We welcome visitors from across Australia and internationally, offering an unforgettable food and wine experience in one of the country's leading wine regions.</p><p>This is an exciting opportunity for a talented chef to join a highly regarded hospitality venue, lead a dedicated kitchen team, and contribute to the continued growth and success of a respected regional destination renowned for its commitment to quality, innovation, and exceptional guest experiences.</p><br><h3>Benefits</h3><ul><li>Competitive salary from $80,000–$95,000 + superannuation, based on experience</li><li>Work in an award-winning cellar door and dining venue in the Orange wine region</li><li>Supportive, family-owned ownership team</li></ul><br><h3>Task & responsibilities</h3><ul><li>Plan, prepare and cook menu items for daily dining service, functions and events, ensuring consistent quality and presentation</li><li>Lead and supervise kitchen staff, including rostering, training and day-to-day performance management</li><li>Develop and cost seasonal menus in consultation with ownership, matched to Rowlee Wines' cellar door and dining offering</li><li>Manage stock control, ordering and supplier relationships to control food costs and minimise waste</li><li>Maintain food safety, HACCP and WHS standards across the kitchen at all times</li><li>Oversee kitchen operations during service, ensuring smooth coordination between kitchen and front-of-house</li><li>Monitor and maintain kitchen equipment and report on maintenance needs</li><li>Support the planning and execution of functions, events and wedding catering on the property</li></ul><br><h3>Qualification & experience</h3><ul><li>Certificate III in Commercial Cookery (or equivalent trade qualification) plus at least 2 years of relevant on-the-job experience, or a minimum of 3 years' relevant industry experience in the absence of a formal qualification</li><li>Demonstrated experience in a Sous Chef, Head Chef or senior kitchen leadership role, ideally within a restaurant, cellar door, dining or hospitality/events venue</li><li>Strong menu planning, food costing and kitchen management skills</li><li>Sound knowledge of food safety, HACCP and WHS requirements</li><li>Proven ability to lead, train and manage a kitchen team</li><li>Experience catering for functions, events or high-volume service is highly regarded</li><li>Current NSW Food Safety Supervisor certificate (or ability to obtain)</li></ul>

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Experienced Sous Chef/Head Chef wanted! Lead an award-winning winery kitchen in Orange, NSW, creating exceptional seasonal dining and event experience

Passionate & Experienced Sous Chef or Head Chef Wanted

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Chef jobs in Terrigal Central Coast Nsw

Hospitality and tourism

4 available jobs

Chef

Chef

Chef (Full-Time)

Passionate & Experienced Sous Chef or Head Chef Wanted