The applicants must be professional and reliable with a passion for hospitality work and a positive team approach.&nbsp;The successful applicants will have excellent communication skills and a good command of English.&nbsp;The successful cook applicants will be required to assist the Sous Chef with the day to day running of the kitchen. &nbsp;You will be expected to show leadership, attention to detail, strong customer service, and a high standard of cleanliness and presentation. &nbsp;You must be willing to assist in the training of junior staff and apprentices. &nbsp;Benefits&nbsp;Starting salary between $79,000 and $90,000 plus super,depending on experience and qualifications.&nbsp;Tasks &amp; Responsibilities&nbsp;Food Preparation: Wash, chop, slice, and measure raw ingredients before service.Cooking:&nbsp;Operate grills, ovens, and stoves to cook dishes according to exact recipes.Station Setup: Stock and organize work areas with necessary tools and food items.Kitchen Clean-Up: Wash utensils, sanitize surfaces, and throw away old food to keep the workspace hygienic.&nbsp;About Successful Applicants:At least an AQF Certificate III in Commercial Cookery or similar &amp; relevant qualification, including at least 1 year full-time relevant work experience or its part-time equivalency; otherwise at least 3 years relevant full-time work experience or its part-time equivalency is required.The successful applicants will consistently be able to make tasty and safe food. &nbsp;You will know how to balance flavours, use heat well and fix a dish when something goes wrong and have minimal wastage.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;

Hospitality & Tourism

Annual

Our client, Wild Brumby Cafe is looking for experienced chefs and cooks and a Cafe Manager to join its team.

Cooks

Full time

The Wild Brumby Café in Thredbo is seeking an experienced and hands-on Café Manager to lead its front-of-house team and help deliver exceptional dining, wedding and function experiences.This is an opportunity for someone who genuinely loves hospitality, enjoys leading a team, and takes pride in creating a warm, polished and memorable guest experience.The Café is looking for a manager who can combine strong service standards with sound organisation, commercial awareness and the confidence to take ownership of day-to-day restaurant operations.&nbsp;Benefits&nbsp;Starting salary between $80,000 and $95,000 plus super, depending on experience and qualifications.&nbsp;&nbsp;About the Successful Applicant:At least an AQF Diploma in Hospitality Management or similar &amp; relevant qualification, including at least 1 year full-timerelevant work experience or its part-time equivalency; otherwise at least 3 years relevant full-time work experience or its part-time equivalency is required.&nbsp;Key Responsibilities•&nbsp;&nbsp;&nbsp;&nbsp;Lead by example in delivering warm, attentive and personalised service to every guest.•&nbsp;&nbsp;&nbsp;&nbsp;Manage the day-to-day front-of-house operation, including opening and closing procedures, cash handling, till reconciliation and rostering.•&nbsp;&nbsp;&nbsp;&nbsp;Lead, support and motivate the front-of-house team to maintain consistent service standards.•&nbsp;&nbsp;&nbsp;&nbsp;Work closely with the kitchen to ensure smooth and efficient coordination between front and back of house.•&nbsp;&nbsp;&nbsp;&nbsp;Oversee weddings, functions and special events, ensuring details are communicated and executed to a high standard.•&nbsp;&nbsp;&nbsp;&nbsp;Conduct property and venue inspections with prospective wedding and function clients, presenting The Butter Factory confidently and professionally.•&nbsp;&nbsp;&nbsp;&nbsp;Respond to guest feedback or concerns promptly, professionally and with a strong focus on guest satisfaction.•&nbsp;&nbsp;&nbsp;&nbsp;Identify opportunities to increase guest spend through knowledgeable, natural and appropriate recommendations across food, wine and beverages.•&nbsp;&nbsp;&nbsp;&nbsp;Maintain strong attention to labour, stock, wastage and other controllable operating costs.•&nbsp;&nbsp;&nbsp;&nbsp;Monitor front-of-house stock and supplies and coordinate ordering and replenishment as required.•&nbsp;&nbsp;&nbsp;&nbsp;Ensure the restaurant remains clean, safe, organised and welcoming and complies with relevant health and safety requirements.•&nbsp;&nbsp;&nbsp;&nbsp;Assist across the broader operation when required, including supporting the kitchen during busy periods or functions.&nbsp;About YouWe are looking for someone who has:•&nbsp;&nbsp;&nbsp;&nbsp;Previous cafe, venue or hospitality management experience.•&nbsp;&nbsp;&nbsp;&nbsp;Proven leadership skills and the ability to build a positive and accountable team culture.•&nbsp;&nbsp;&nbsp;&nbsp;Exceptional interpersonal and communication skills.•&nbsp;&nbsp;&nbsp;&nbsp;A genuine passion for hospitality and creating memorable guest experiences.&nbsp;The RoleThis is an ongoing fulltime position (Thursday - Monday) offering the opportunity to take genuine ownership of the cafe operation and play an important role in the continued growth of the Wild Brumby Cafe.The successful applicant will work closely with the owners and kitchen team and will have the opportunity to contribute ideas, improve systems and help shape the guest experience across café dining, weddings and events.If you are an experienced hospitality professional who enjoys leading from the floor and wants to be part of a unique destination venue in the NSW Snowfields, the café owners would love to hear from you.

Lead our alpine cafe in the NSW snowfields! Manage daily rush, build an epic team, and turn cold skiers and day visitors into happy with hot food.

Cafe Manager

Labourlens is recruiting on behalf of Providence Portal Holiday Park Pty Ltd trading as Providence Park and is seeking a skilled and dependable full-time, minimum 38 hours per week, Chef (Australian PR and Citizens are preferred) to join its hospitality team in Providence Portal, NSW. The Chef will take an active role in menu development, kitchen preparation and service, food-quality control, stock coordination, and the consistent delivery of meals for park guests, groups and events. The successful applicant must be available to work across a seven-day hospitality operation, including weekends and public holidays as required. <h3>Benefits</h3><ul><li>Competitive annual salary&nbsp;</li><li>Stable full-time position working 38 hours per week</li><li>Opportunity to work in a scenic Snowy Mountains holiday destination</li><li>Supportive and team-focused workplace</li><li>Varied service across park guests, group bookings and events</li><li>Opportunities to strengthen menu planning, cost control and kitchen leadership skills</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan and develop seasonal menus, including estimating ingredient requirements, labour needs, and overall food production costs.</li><li>Order for food supplies and liaise with suppliers to ensure the kitchen has suitable stock levels, quality ingredients, and minimal wastage.</li><li>Oversee food preparation and presentation at each stage to ensure dishes are prepared consistently and meet the venue’s expected standards.</li><li>Work closely with managers, kitchen staff, waiting staff, and, where required, guests to address food preparation matters, dietary needs, allergies, and special menu requirements.</li><li>Provide guidance to kitchen staff by demonstrating cooking methods, preparation techniques, portioning, plating, and safe food-handling procedures.</li><li>Prepare, cook, and present meals during daily kitchen operations and busy service periods.</li><li>Ensure hygiene, food safety, and workplace health and safety requirements are followed throughout the kitchen.</li><li>Train and support new and junior kitchen staff with the venue’s recipes, kitchen procedures, service standards, and safe work practices.</li><li>Apply suitable storage, freezing, and preservation methods to maintain food quality, extend ingredient shelf life, and reduce unnecessary food waste.</li></ul> <h3>Qualification & experience</h3><ul><li>AQF Certificate IV in Commercial Cookery or an equivalent relevant qualification; applicants with substantial relevant commercial cookery experience may also be considered.</li><li>At least three years of relevant experience in a commercial kitchen.</li><li>Demonstrated skills in menu planning, food preparation, cooking, plating, stock control and cost awareness.</li><li>Sound knowledge of Australian food-safety, hygiene and allergen-management requirements.</li><li>Ability to work independently, guide other kitchen staff and communicate effectively with management and front-of-house team members.</li><li>Strong organisation, time-management and problem-solving skills.</li><li>Availability to work weekends, public holidays and peak hospitality periods as required.</li></ul>

Providence Portal Holiday Park Pty Ltd T/A Providence Park is looking for a permanent full-time Chef to work a minimum of 38 hours per week.

Chef – Full-Time

Company DetailsEntity Name: Band of Brothers 007 Pty LtdBusiness Name: Laliguras Bistro and CafeLocation: 160 Goulbourn Street, Crookwell NSW 2583Salary: $75,000 to $85,000 Per AnnumDescription:Band Of Brothers 007 Pty Ltd trading as Laliguras Bistro And Cafe is seeking a skilled and dedicated Cook to join its kitchen team. The business is known for serving quality meals prepared with fresh ingredients and maintaining consistent food standards. The successful candidate will support the preparation and cooking of dishes, maintain consistent food quality and presentation, and follow food safety and hygiene standards. The Cook will work closely with the kitchen team to support smooth daily operations and provide an enjoyable dining experience for customers. Previous experience in a similar role and a passion for cooking are essential. <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunities for career growth and development&nbsp;</li><li>Creative freedom&nbsp;</li><li>Supportive and collaborative work environment&nbsp;</li><li>Employee discounts on food and beverages&nbsp;</li><li>Flexible work arrangements</li><li>Performance-based incentives and recognition programs</li></ul> <h3>Task & responsibilities</h3><ul><li>Prepare and cook a wide range of dishes in line with established menu specifications and presentation standards.</li><li>Check ingredients and food products for freshness, quality, and suitability before use.</li><li>Assist in planning menus and calculating required food quantities when necessary.</li><li>Adjust seasoning and flavours during preparation and cooking to maintain consistent taste and quality.</li><li>Safely store food in appropriate temperature-controlled conditions while following food safety requirements.</li><li>Operate ovens, grills, and other cooking appliances, ensuring correct temperatures are maintained.</li><li>Prepare suitable meals for customers with special dietary needs or specific food requirements.</li><li>Accurately portion meals, arrange food on plates, and finish dishes with appropriate sauces, gravies, and garnishes.</li><li>Provide guidance, training, and support to junior kitchen employees and apprentices when required.</li></ul> <h3>Qualification & experience</h3><ul><li>Minimum of Certificate IV in Commercial Cookery or equivalent or equivalent work experience&nbsp;</li><li>Minimum 1 year of experience in related field.</li><li>In-depth knowledge of cooking techniques, ingredients, and kitchen operations&nbsp;</li><li>Ability to work in a fast-paced environment while maintaining attention to detail.</li></ul>

We are seeking a dedicated Cook to prepare quality meals and support the efficient operation of the kitchen.

Cook

Restaurant Manager (Full-Time)Country Life Foods Pty LtdABN: 71 647 758 370Location: Young, NSWSalary: $79,500–$80,000 per annum + superannuationAbout the BusinessCountry Life Foods Pty Ltd operates a welcoming bistro in Young, NSW, offering quality meals and friendly service in a relaxed regional setting. We are committed to delivering an enjoyable dining experience for locals and visitors alike.About the RoleWe are seeking a passionate and experienced Restaurant Manager to lead the day-to-day operations of our bistro. The successful candidate will oversee service delivery, staff performance and operational standards while ensuring every guest receives an exceptional dining experience.This is an exciting opportunity for an experienced hospitality professional who thrives in a fast-paced environment and is looking to build a long-term career with a growing regional business. <h3>Benefits</h3><ul style="list-style-type:disc;"><li>Competitive salary + performance bonuses.</li><li>Career growth in a thriving regional hospitality group.</li><li>Discounts at associated venues.</li><li>Supportive, fun, and professional team environment.</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan and manage the bistro’s day-to-day food and beverage operations.&nbsp;</li><li>Plan menus in consultation with chefs, considering customer demand, seasonal availability, pricing and profitability.&nbsp;</li><li>Recruit, train, supervise and coordinate waiting and kitchen staff.&nbsp;</li><li>Prepare staff rosters and monitor employee performance to ensure efficient service delivery.&nbsp;</li><li>Plan and organise special functions, group bookings and catered events.&nbsp;</li><li>Arrange the purchasing and pricing of food, beverages and other supplies in accordance with operational budgets.&nbsp;</li><li>Maintain accurate records of stock levels, financial transactions, sales and operating expenses.&nbsp;</li><li>Monitor inventory, minimise wastage and ensure adequate stock levels are maintained.&nbsp;</li><li>Ensure dining and service areas comply with food safety, hygiene, work health and safety, and liquor licensing requirements.&nbsp;</li><li>Engage with customers to assess their satisfaction with meals and service and promptly resolve complaints.&nbsp;</li><li>Maintain high standards of food quality, presentation, customer service and overall venue appearance.&nbsp;</li><li>Manage reservations, greet guests and assist with service during busy periods when required.&nbsp;</li></ul> <h3>Qualification & experience</h3><ul><li>Minimum two years’ experience in a similar restaurant or café leadership role.&nbsp;</li><li>Relevant hospitality qualifications are preferred.&nbsp;</li><li>Strong knowledge of food, beverages and à la carte service.&nbsp;</li><li>Experience in staff supervision, rostering, stock control and customer service.&nbsp;</li><li>Excellent leadership, communication and organisational skills.&nbsp;</li><li>Proficiency in POS systems and Microsoft Office.&nbsp;</li><li>Current RSA certification and appropriate Australian working rights.&nbsp;</li><li>Flexibility to work evenings, weekends and public holidays.</li></ul>

Which of the following statements best describes your right to work in Australia?

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

Lead a vibrant bistro in Young, inspire a dedicated team and deliver exceptional dining experiences in a rewarding full-time role.

Restaurant Manager (Full-Time)

Company DetailsEntity Name: Band of Brothers 007 Pty LtdBusiness Name: Laliguras Bistro and CafeLocation: 160 Goulbourn Street, Crookwell NSW 2583Position: ChefSalary: $75,000 to $85,000 Per AnnumJob Description:Band Of Brothers 007 Pty Ltd trading as Laliguras Bistro And Cafe is seeking a talented and experienced Chef to join its team. The role involves preparing high-quality meals, managing kitchen operations, ensuring food safety standards, and maintaining a clean and efficient workspace. The Chef will oversee menu planning, ingredient sourcing, and kitchen staff coordination to deliver exceptional dining experiences. A relevant qualification or experience in a commercial kitchen is required. This is a great opportunity to be part of a professional and dynamic team. <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunities for career growth and development</li><li>Creative freedom&nbsp;</li><li>Supportive and collaborative work environment</li><li>Employee discounts on food and beverages</li><li>Flexible work arrangements</li><li>Performance-based incentives and recognition programs</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan menus, estimate food and labour costs, and arrange the ordering of food supplies.</li><li>Monitor the quality of dishes during preparation, cooking, and presentation.</li><li>Discuss food preparation requirements and issues with managers, dietitians, kitchen staff, and waiting staff.</li><li>Demonstrate cooking techniques and provide guidance on food preparation procedures.</li><li>Prepare, cook, and present food according to required standards.</li><li>Explain and enforce hygiene, food safety, and workplace health regulations.</li><li>Select, train, and guide kitchen staff when required.</li><li>Freeze, preserve, and store food items using appropriate methods.</li></ul> <h3>Qualification & experience</h3><ul><li>Minimum of certificate IV in Commercial Cookery or relevant hospitality qualification or equivalent work experience.</li><li>Minimum 1 year of experience in related position.</li><li>In-depth knowledge of cooking techniques, ingredients, and kitchen operations.&nbsp;</li><li>Ability to work in a fast-paced environment while maintaining attention to detail.</li></ul>

We are seeking a qualified Chef to prepare high-quality dishes and maintain excellence in kitchen operations.

Chef

This is a full-time position (35 - 40 hours per week).&nbsp;Trading hours: Thursday-Sunday, 12pm-8:30/9pmKitchen is closed daily from 3:30pm-5:30pmWednesday is a dedicated prep day where you receive your stock to organize and prep for the next four service days. Wednesday is timed at your discretion (ie there are no fixed start/finish times).&nbsp; <h3>Benefits</h3><h6>Benefits</h6>You will work with a fantastic team. These are excellent, hardworking individuals who take great pride in their work and are flawlessly reliable. You will not be disappointed. They have been with us for a very long time, so this will make your integration seamless.The menu is quite lean, making for a manageable prep list. It is designed to allow for consistent attention to detail. We use a stocktake system called “Zeemart.” This app-based system makes stock control and rotation extremely easy to maintain.&nbsp; <h3>Task & responsibilities</h3><h6>Task &amp; Responsibilities</h6>- Carrying out responsibilities in accordance with recognised standards consistent with a chef's training , experience and status- Comply with Cartel Taqueria's policies and procedures, together with all lawful directions given to you by Cartel Taqueria and all legislativerequirements- Weekly Stock Check and Ordering ensuring Sunday stock is wound down to ensure minimum food waste- Organising Wednesday prep across the team for maximum efficiency &amp; to make sure they have all their stations covered for all servicedays.- Manage daily hygiene practices to ensure the kitchen is kept to a consistently high standard of cleanliness.- Quality control of all recipes from prep to what is served to the customer.- Tracking weekly consumption/wastage &amp; forwarding reports to owners.- Monitoring invoices/receipts for accurate stock delivery &amp; price discrepancies. <h3>Qualification & experience</h3>Qualification &amp; experience- Cert IV Commercial Cooker/Diploma in Hospitality Management- Ability to adapt and keep up with a high pace environment, consistently delivering high-quality food.- TRA Skills Assessment as Chef/Cook (if required)

Our unique, simple and tasty menu has ensured the continued growth of our client base.  We need another Chef to add to our growing Queanbeyan team.

Full Time Chef

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. <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> <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> <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.

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Hospitality and Tourism jobs in Thredbo