We are offering a full-time position for an experienced Executive Chef with demonstrated skills in a classy, bustling environment for over 10 years. If you are a passionate and enthusiastic individual, your experience would be a perfect fit for this position at Alex &amp; Co Parramatta Pty Limited. <h3>Benefits</h3>We value our team and believe that our employees are our greatest asset. As a member of our team, you can expect:<ul><li style="text-align:justify;">A collaborative, team-oriented work environment where your contributions are valued.</li><li>A competitive, market-rate salary package (base + super) with annual review.</li><li>A stable role with growth and development opportunities in a supportive, upbeat team.</li><li>A supportive and inclusive culture that is focused on quality, creativity, consistency, and genuine hospitality.</li></ul> <h3>Task & responsibilities</h3>The position will suit a candidate who is experienced in working as an Executive Chef in a&nbsp;classy, fast-paced environment where quality and customer satisfaction are the focus. The key duties include:<ul style="list-style-type:disc;"><li style="text-align:justify;">Designing and creating recipes and menus, considering factors like labour costs, seasonal ingredient availability, expected customer volume, portion sizes and costs, and final menu pricing.</li><li style="text-align:justify;">Ordering food supplies and verifying the quantity and quality of received products to ensure they meet the order specifications and standards.</li><li style="text-align:justify;">Preparing and elegantly presenting food that meet the required quality standards across preparation, portioning, presentation, and pass control for both regular service and special events.</li><li style="text-align:justify;">Discussing food preparation issues with the manager and other staff.&nbsp;</li><li style="text-align:justify;">Demonstrating cooking techniques and advising on cooking procedures and hygiene, leading to consistent plating, portioning, and quality control.&nbsp;</li><li style="text-align:justify;">Enforcing consistent food safety, hygiene, and allergen control protocols.&nbsp;</li></ul><ul><li style="text-align:justify;">Training, supervising and directing the duties of kitchen staff - clear comms, positive culture, consistent results, upholding of SOPs, and presentation standards.</li><li style="text-align:justify;">Monitoring and maintaining stock levels to reduce wastage.</li><li style="text-align:justify;">Leading the kitchen with a hands-on approach, setting the standard in execution and consistency.</li></ul> <h3>Qualification & experience</h3><ul><li>Qualification: Relevant cookery qualifications.</li><li>Experience: 10+ years of full-time experience in a comparable, high-volume, elegant restaurant environment.</li></ul>Are you the one?<ul><li>Do you have 10+ years of experience in a similar role?</li><li>Do you have strong food-safety knowledge?</li><li>Are you experienced in recipe adherence, stock control, and waste-reduction practices?</li><li>Are you aware and capable of managing labour and food costings?</li><li>Are you able to train and supervise team members and maintain the consistency of results?</li><li>Do you have superior communication skills and the ability to work under pressure?</li><li>Are you flexible to work as rostered across mornings, evenings, weekends, and public holidays?</li></ul>Required attributes<ul style="list-style-type:disc;"><li style="text-align:justify;">Professional demeanour</li><li style="text-align:justify;">Capacity to perform under pressure</li><li style="text-align:justify;">Strong organisational and time management abilities</li><li style="text-align:justify;">Positive attitude towards change</li><li style="text-align:justify;">Strong communication skills</li><li style="text-align:justify;">Motivated</li><li style="text-align:justify;">Reliable&nbsp;</li><li style="text-align:justify;">Attention to detail</li></ul><ul><li style="text-align:justify;">Strong knowledge of cooking standards and techniques</li><li style="text-align:justify;">Energetic</li></ul>Sounds like you?&nbsp;Please submit your resume and cover letter using the link provided in the job advertisement.&nbsp;

Hospitality & Tourism

Annual

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We are currently seeking an experienced Executive Chef to join our team.

Executive Chef

Full time

About Mozart Coffee LoungeLocated in Sydney’s historic Queen Victoria Building, Mozart Coffee Lounge brings the tradition of Viennese café culture to the heart of the Sydney CBD. We offer an extensive all-day menu featuring Austrian-inspired and Modern Australian dishes, including schnitzels, sausages, breakfast dishes, burgers, sandwiches, crepes, soups, seafood, cakes and traditional European desserts.We are seeking an experienced and motivated Chef de Partie to join our kitchen team on a full-time basis.About the roleThe Chef de Partie will be responsible for organising and operating an allocated section of the kitchen and consistently preparing high-quality meals in accordance with established recipes, presentation standards and food-safety requirements.The successful candidate will work closely with the Senior Chefs and other kitchen team and front-of-house employees to support the efficient delivery of Mozart Coffee Lounge’s all-day breakfast and lunch service.Key duties and responsibilities<ul style="list-style-type:disc;"><li>Organise and operate an allocated kitchen section under the direction of the Sous Chef or Executive Chef.&nbsp;</li><li>Plan and coordinate daily food preparation and service requirements for the allocated section, including mise en place, workflow and service timing.&nbsp;</li><li>Prepare and cook Mozart Coffee Lounge’s Austrian-inspired and Modern Australian menu, including all-day breakfasts, egg dishes, schnitzels, sausages, burgers, crepes, soups, pasta, grilled meats, salmon, salads and accompaniments.&nbsp;</li><li>Monitor the quality, flavour, portioning, consistency and presentation of dishes at all stages of preparation and service.&nbsp;</li><li>Assist the Sous Chef and Executive Chef with menu planning, recipe development, daily specials and improvements to cooking and preparation procedures.&nbsp;</li><li>Estimate ingredient requirements, monitor stock levels and coordinate stock requisitions for the allocated section with the Sous Chef.&nbsp;</li><li>Check the quality and freshness of ingredients and ensure food is correctly stored, labelled and rotated to minimise wastage and maintain cost control.&nbsp;</li><li>Discuss food-preparation and service issues with the Sous Chef, kitchen team and front-of-house staff, including timing and dietary requirements.</li><li>Demonstrate preparation and cooking techniques and provide day-to-day guidance to the Cook/Chef Assistant, Sandwich Hand and Kitchen Hand when working within the section.&nbsp;</li><li>Maintain an organised kitchen section and ensure compliance with food-safety, hygiene, allergen-management and workplace health and safety requirements.</li></ul>&nbsp;Qualifications and experienceTo be considered for this position, applicants must have:<ul><li>an AQF Diploma or higher qualification in Commercial Cookery, Culinary Arts or a closely related discipline; and&nbsp;</li><li>at least one year of relevant full-time work experience as a Chef or Chef de Partie in a café, restaurant or comparable commercial kitchen.&nbsp;</li></ul>At least three years of relevant professional experience may substitute for the formal qualification requirement.Applicants must also demonstrate:<ul><li>experience managing or taking responsibility for a kitchen section;&nbsp;</li><li>sound knowledge of food preparation, cooking techniques, portion control and presentation;&nbsp;</li><li>experience preparing dishes in a busy all-day café or restaurant environment;&nbsp;</li><li>good knowledge of food-safety, hygiene and workplace safety requirements;&nbsp;</li><li>the ability to work efficiently and maintain consistent standards during busy service periods;&nbsp;</li><li>effective communication and teamwork skills;&nbsp;</li><li>strong attention to detail and organisational skills; and&nbsp;</li><li>availability to work a flexible roster, including weekends and public holidays.&nbsp;</li></ul>&nbsp;How to applyPlease submit your résumé and a brief cover letter outlining your relevant qualifications, employment experience and suitability for the position through this advertisement.Only applicants who meet the position requirements will be contacted.

Join Mozart Coffee Lounge in Sydney’s iconic QVB and showcase your culinary skills across an Austrian-inspired and Modern Australian menu.

Chef De Partie

Junior Sous Chef Opportunties available across all Hunter Street Venues (Urban Purveyor Group)Our restaurants include:&nbsp;<ul><li>El Camino - Miranda, The Rocks</li><li>Fratelli Fresh - Manly, Sydney, Moore Park, Darling Harbour</li><li>Munich Brauhaus - The Rocks</li><li>Winghaus - Moore Park, Barangaroo</li></ul>We will give you the skills, training, and mentorship from the best in the hospitality industry to help you build the career you’ve always wanted.• Competitive remuneration &amp; bonus incentives• Training, development, and career progression opportunities• Supportive leadership and team environment• Employee Assistance Program• Food &amp; Beverage discounts and private health insurance discounts• Grow within one of the largest hospitality groups in AustraliaTask &amp; Responsibilities<ul><li>Ability to work efficiently in a fast-paced kitchen environment, manage multiple tasks simultaneously, maintain professionalism during busy or challenging periods is important for a Chef de Partie and adhere to strict deadlines during service</li><li>Communicate daily duties and report all problems and maintenance to the Sous Chef.</li><li>Effective communication is essential for coordinating with other kitchen staff, relaying orders, and ensuring smooth kitchen operations.</li><li>Support the back of house team to ensure a smooth operation of kitchen including being able to work across all sections of the kitchen.</li><li>Manage and prepare ingredients for your section, ensuring proper storage and handling to maintain freshness and quality.</li></ul>Qualification &amp; Experience• Previous experience in a commercial kitchen within a premium dining environment• Exceptional knowledge of food safety &amp; hygiene• A qualification in Commercial Cookery is preferred, but not required• Flexibility to work across a rotating roster, including weekends and late nights

This is where your hospitality career begins to take shape. At Hunter Street, you'll find hands-on learning, real opportunity and limitless growth.

Junior Sous Chef - Hunter Street (C)

Junior Sous Chef opportunities at all Hunter Street Hospitality venues (Urban Puyveror Group)Our restaurants include:&nbsp;<ul><li>Rockpool Bar &amp; Grill, Sydney</li><li>Spice Temple, Sydney</li><li>Saké Restaurant &amp; Bar, The Rocks</li><li>24 York, Sydney</li><li>Sahtein, Sydney</li><li>Ananas, Sydney</li></ul>BenefitsWe will give you the skills, training, and mentorship from the best in the hospitality industry to help you build the career you’ve always wanted.• Competitive remuneration &amp; bonus incentives• Training, development, and career progression opportunities• Supportive leadership and team environment• Employee Assistance Program• Food &amp; Beverage discounts and private health insurance discounts• Grow within one of the largest hospitality groups in AustraliaTask &amp; Responsibilities<ul><li>Ability to work efficiently in a fast-paced kitchen environment, manage multiple tasks simultaneously, maintain professionalism during busy or challenging periods is important for a Chef de Partie and adhere to strict deadlines during service</li><li>Communicate daily duties and report all problems and maintenance to the Sous Chef.</li><li>Effective communication is essential for coordinating with other kitchen staff, relaying orders, and ensuring smooth kitchen operations.</li><li>Support the back of house team to ensure a smooth operation of kitchen including being able to work across all sections of the kitchen.</li><li>Manage and prepare ingredients for your section, ensuring proper storage and handling to maintain freshness and quality.</li></ul>Qualification &amp; Experience• Previous experience in a commercial kitchen within a premium dining environment• Exceptional knowledge of food safety &amp; hygiene• A qualification in Commercial Cookery is preferred, but not required• Flexibility to work across a rotating roster, including weekends and late nights&nbsp;Urban Purveyor Group Pty Ltd is trading under Hunter Street Hospitality

Junior Sous Chef - Hunter Street Hospitality (P)

Key Responsibilities<ul style="list-style-type:disc;"><li>Partner with the Head Chef to develop and refine menu</li><li>Oversee daily kitchen operations, ensuring excellence in food quality and presentation</li><li>Lead, train, and support kitchen staff, promoting adherence to food safety and hygiene standards</li><li>Manage inventory and coordinate supply orders to maintain efficient kitchen workflow.</li><li>Monitor food costs and implement strategies to optimize kitchen efficiency.</li><li>Collaborate with front-of-house staff to ensure smooth service and guest satisfaction.</li></ul>The ideal candidate will need to meet the following criteria:<ul style="list-style-type:disc;"><li>Previous sous chef experience within a similar fast-paced environment</li><li>The ability to run a section for a smooth, organized service</li><li>Excellent communication skills – ability to communicate effectively in a busy kitchen</li><li>Sound time management skills</li><li>Team player</li><li>Passionate about the product</li><li>Professional, polished appearance&nbsp;</li><li>A positive attitude – proactive, optimistic and flexible</li><li>Desire to succeed in your chosen career</li><li>Food Safety Supervisor Certificate</li><li>At least Diploma level qualifications or 3 years experience</li></ul>Key selling points<ul style="list-style-type:disc;"><li>Competitive salary package $75,000 - $85,000</li><li>Flexible working hours</li><li>Immediate start</li><li>Sponsorship opportunity for right candidate</li></ul>&nbsp;

Surry Hills iconic Shakespeare Hotel is seeking a talented and motivated Sous Chef who has a passion for the hospitality industry.

Sous Chef

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.

Chef

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.

Brothers Ben &amp; Brothers Ben Atelier are seeking an experienced and motivated Chef to join our kitchen team in Petersham, NSW.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.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. <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> <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> <h3>Qualification & experience</h3>The successful applicant should have:<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.

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

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

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.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.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. <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> <h3>Task & responsibilities</h3><ul><li>Planning and developing menus in consultation with management while considering customer preferences, seasonal availability of ingredients, dietary requirements and budget constraints.</li><li>Estimating food and labor costs and implementing effective cost-control measures to maximize operational efficiency.</li><li>Ordering, receiving, inspecting and maintaining food supplies, kitchen inventory and stock levels to ensure uninterrupted kitchen operations.</li><li>Preparing, cooking and presenting a variety of authentic Indian and contemporary dishes in accordance with established recipes and quality standards.</li><li>Monitoring the quality of food during preparation, cooking and presentation to ensure consistency in taste, appearance and portion control.</li><li>Coordinating food preparation activities with management and front-of-house staff to ensure efficient and timely service.</li><li>Demonstrating cooking techniques and providing guidance and training to junior kitchen staff on food preparation methods and presentation standards.</li><li>Ensuring compliance with food safety legislation, hygiene regulations, sanitation standards and Workplace Health and Safety (WHS) requirements.</li><li>Supervising day-to-day kitchen operations by allocating duties, monitoring staff performance and maintaining a productive work environment.</li><li>Assisting in the recruitment, induction and training of kitchen staff to ensure compliance with organizational procedures and quality standards.</li><li>Monitoring portion control, stock rotation and inventory usage to minimize food wastage and maintain cost efficiency.</li><li>Applying appropriate food preservation, freezing and storage techniques to maintain product quality and freshness.</li><li>Maintaining cleanliness and organization of kitchen equipment, food preparation areas and storage facilities in accordance with health regulations.</li><li>Assisting in the preparation of menu items suitable for customers with special dietary requirements, allergies and nutritional needs.</li><li>Maintaining high standards of food quality and customer satisfaction while ensuring efficient kitchen operations during busy service periods.</li></ul> <h3>Qualification & experience</h3>&nbsp;<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>

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Executive Chef jobs in Sydney

Hospitality and tourism

35 available jobs

Executive Chef

Chef De Partie

Junior Sous Chef - Hunter Street (C)

Junior Sous Chef - Hunter Street Hospitality (P)

Sous Chef

Chef

Chef

Chef

Chef

Chef