Sous ChefPost Office Club Hotel | Melbourne$80,000 + super | Full-timePost Office Club Hotel is looking for a passionate and experienced Sous Chef to join our kitchen team.We’re a busy, energetic pub with a strong focus on quality food, great hospitality and creating a venue people genuinely want to come back to. With a menu that combines modern pub favourites with a few Irish influences, we’re constantly developing our food offering and looking for someone who wants to be part of that.About the roleWorking closely with our Head Chef, you’ll play an important role in the day-to-day running of the kitchen. This is a hands-on position suited to a chef who enjoys service, leading a team and maintaining high standards.Your responsibilities will include:<ul><li>Supporting the Head Chef with the day-to-day operation of the kitchen</li><li>Leading and motivating the kitchen team during service</li><li>Maintaining consistently high food quality, presentation and portion control</li><li>Ensuring food is prepared and served efficiently during busy services</li><li>Assisting with ordering, stock control, prep and kitchen organisation</li><li>Monitoring food quality, wastage and kitchen costs</li><li>Ensuring food safety, hygiene and workplace health and safety standards are maintained</li><li>Assisting with menu development, specials and seasonal changes</li><li>Training and mentoring junior chefs and kitchen staff</li><li>Helping maintain a positive, organised and professional kitchen culture</li></ul>About youWe’re looking for someone who:<ul><li>Has 3 years previous Sous Chef or strong Chef de Partie experience in a busy commercial kitchen</li><li>Is confident leading a team during busy service</li><li>Has excellent food preparation and cooking skills</li><li>Understands kitchen organisation, food costs and stock control</li><li>Can work calmly and efficiently under pressure</li><li>Takes pride in consistency, presentation and quality</li><li>Is reliable, organised and a strong communicator</li><li>Enjoys being part of a team and contributing to the culture of the venue</li><li>Most importantly, we want someone who cares about the food, cares about the team and takes pride in the venue.</li></ul>What we offer$80,000 + super per annumFull-time position<ul><li>A supportive and hands-on kitchen environment</li><li>Opportunity to contribute to menu development and the growth of the food offering</li><li>A busy, diverse venue with functions, events and regular service</li><li>Opportunity to develop and progress within the business</li><li>If you’re an experienced chef looking for your next step and want to be part of a busy, growing venue with a strong food and hospitality focus, we’d love to hear from you.</li></ul>Apply now with your CV and a short introduction about yourself and your experience.

Hospitality & Tourism

Annual

We’re a busy, energetic pub with a strong focus on quality food, great hospitality and creating a venue people genuinely want to come back to.

Sous Chef

Full time

Urban Purveyor Group trading as Hunter Street Hospitality is hiring a Junior Sous to join the team.&nbsp;Hunter St Hospitality operates across Sydney, Melbourne, Brisbane and Perth and boasts a portfolio of 40+ venues. Notably Rockpool Bar &amp; Grill, Spice Temple, Sake Restaurant &amp; Bar, Argyle Stores, 24 York and 7 Alfred. &nbsp;With a legacy in Australian hospitality dating back to 1976, Hunter St Hospitality continues to expand it's national presence, underpinned by a long standing commitment to culinary expertise, service excellence and genuine hospitality&nbsp;Hunter St Melbourne restaurants include:<ul><li>Rockpool Bar &amp; Grill Melbourne</li><li>Saké Restaurant &amp; Bar Hamer Hall/ Shokunin&nbsp;</li><li>Spice Temple Crown Complex South Bank&nbsp;</li><li>7 Alfred</li><li>Munich Brauhaus Melbourne</li></ul>These venues are diverse in cuisine ranging &nbsp;from Modern Australian, Japanese and Chinese and operate in central Melbourne.&nbsp;As a junior sous, you will be instrumental in supporting the leadership team in managing day to day operations of our kitchens.&nbsp;Key responsibilities:<ul><li>Collaborate with the Sous Chef and Head Chef to create seasonal menus.&nbsp;<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li><li>Lead, train, and mentor kitchen personnel to enhance their skills and ensure a cohesive team dynamic.<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li><li>Ensure that all dishes are prepared according to restaurant standards, maintaining consistency in taste and presentation.<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li><li>Ensuring that the team follow standard recipes, making sure correct techniques are always used.<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li><li>Enforcing strict adherence to health and safety regulations, ensuring kitchen practices meet sanitation and hygiene standards.<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li><li>Ensure food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level.&nbsp;<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li><li>In the absence of the Head Chef oversee management duties and manage the kitchen operation.<span style="background-color:rgb(198,198,198)!important;font-family:&quot;Century Gothic&quot;, &quot;Century Gothic_EmbeddedFont&quot;, &quot;Century Gothic_MSFontService&quot;, sans-serif;font-size:10pt;">&nbsp;</li></ul>&nbsp;

Unique opportunity to join a legacy hospitality group as a Junior Sous Chef

Junior Sous Chef

Junior Sous chef position available at Munich Brauhaus MelbourneBenefitsWe 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 nightsUrban Purveyor Group Pty Ltd is trading under Hunter Street Hospitality

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 Hospitality (C)

Nationwide Workforce (Recruiter) on behalf of GASTRONOMIC GATEWAY PTY LTD&nbsp;Company: GASTRONOMIC GATEWAY PTY LTDTrading Name: Stubby Cafe, Bar &amp; RestaurantPosition: ChefLocation: 16 Spencer Street, Melbourne VIC 3000Employment Type: Permanent Full-TimeWorking Hours: 38 hours per weekSalary: $80,000 per annum plus superannuation&nbsp;About the BusinessStubby Cafe, Bar &amp; Restaurant is a modern Australian dining establishment conveniently located in the heart of Melbourne CBD. The restaurant offers a diverse menu featuring breakfast, lunch and dinner, including contemporary Australian dishes, café favourites freshly prepared meals.With a focus on quality ingredients, consistent food standards and customer satisfaction, the restaurant caters to local residents, professionals, tourists and visitors seeking a welcoming dining experience.About the PositionBusiness is seeking a skilled and motivated Chef to support the restaurant's daily kitchen operations and maintain high standards of food preparation, presentation and service.As the restaurant provides breakfast, lunch and dinner services, the position is required to ensure efficient meal preparation, consistent food quality and effective coordination of kitchen activities throughout different service periods.The successful candidate will contribute to menu planning, food preparation, stock management, kitchen supervision and compliance with food safety standards. <h3>Benefits</h3><ul><li>Competitive annual salary of $80,000 plus superannuation.</li><li>Permanent full-time employment with 38 hours per week.</li><li>Opportunity to work in an established Melbourne CBD restaurant.</li><li>Supportive and professional team environment.</li><li>Opportunity to contribute to menu development and enhance culinary skills.</li><li>Career development and professional growth opportunities.</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan, prepare and cook a variety of dishes in accordance with the restaurant's menu and established quality standards.</li><li>Develop and review menus, recipes and seasonal specials in consultation with management.</li><li>Monitor food quality, taste, portion sizes and presentation to ensure consistency.</li><li>Estimate food requirements, manage stock levels and assist with ordering ingredients and supplies.</li><li>Supervise and coordinate kitchen staff during food preparation and service.</li><li>Maintain appropriate food storage, handling and hygiene practices in accordance with food safety regulations.</li><li>Monitor food costs, minimise wastage and contribute to effective kitchen cost management.</li><li>Train and guide kitchen staff in cooking techniques, food preparation and safety procedures.</li><li>Accommodate customer dietary requirements and special requests where reasonably possible.</li><li>Ensure kitchen equipment, workstations and food preparation areas are maintained in a clean, safe and operational condition.</li></ul> <h3>Qualification & experience</h3>To be considered for this position, applicants must demonstrate the following:<ul><li>Minimum Certificate IV in Commercial Cookery or a relevant culinary qualification. A Diploma in Hospitality Management or a related field will be highly regarded.</li><li>Minimum one year of relevant work experience in a commercial kitchen, with demonstrated ability to perform the required Chef duties.</li><li>Sound knowledge of commercial cooking techniques, food preparation and kitchen operations.</li><li>Understanding of Australian food safety, hygiene and workplace health and safety requirements.</li><li>Ability to prepare and present meals consistently in a busy restaurant environment.</li><li>Good communication, organisational and time-management skills.</li><li>Ability to work independently and collaboratively within a kitchen team.</li><li>Flexibility to work across rostered shifts, including weekends and public holidays.</li></ul>&nbsp;Australian citizens and permanent residents are strongly encouraged to apply and will be given preference where candidates are suitably qualified and meet the requirements of the position.Applications from all candidates who meet the advertised skills, qualifications and experience requirements will be considered.How to ApplyInterested applicants must submit their applications through the recruitment portal.Applicants are required to:<ol><li>Upload a detailed and up-to-date CV outlining relevant qualifications, employment history, culinary experience and key responsibilities.</li><li>Provide details of relevant qualifications and professional experience.</li><li>Answer all mandatory screening questions accurately and completely, including questions relating to qualifications, experience, current Australian work rights and availability.</li><li>Ensure all information provided is accurate and supported by relevant documentation where requested.</li></ol>Incomplete applications or applications with unanswered mandatory screening questions may not be considered.Only shortlisted applicants will be contacted for an interview and further assessment.&nbsp;

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Chef

<ul><li>Develop menus and service plans suited to the cruise offering, guest numbers, event style and practical needs of preparing and serving food aboard a vessel.&nbsp;</li><li>Forecast ingredients and kitchen supplies for upcoming services, place orders with suppliers, and manage stock to reduce shortages and unnecessary waste.&nbsp;</li><li>Prepare ingredients and cook dishes to the required standard, coordinating preparation and service so meals are ready at the right time for each cruise.&nbsp;</li><li>Check ingredients, prepared food and finished dishes throughout service to maintain consistent quality, portioning, flavour and presentation.&nbsp;</li><li>Adapt kitchen preparation to the vessel’s available facilities, storage and service schedule, while keeping work areas organised and operationally ready.&nbsp;</li><li>Coordinate with cruise managers, front-of-house staff and other kitchen team members about booking requirements, service timing, dietary requests and any preparation issues.&nbsp;</li><li>Guide kitchen staff on recipes, preparation methods and service expectations, and assist with onboarding or training where required.&nbsp;</li><li>Maintain safe food handling, cleaning and storage practices, and ensure kitchen staff follow applicable hygiene and food safety requirements.&nbsp;</li><li>Monitor ingredient usage and food costs, and adjust preparation quantities and ordering in line with bookings and business needs.&nbsp;</li><li>Store, chill, freeze or preserve food appropriately when required to maintain food quality and minimise spoilage.</li></ul> <h3>Benefits</h3><ul><li>Competitive salary package, commensurate with skills and experience.&nbsp;</li><li>Work in a distinctive setting aboard Melbourne River Cruises’ vessels on the Yarra River.&nbsp;</li><li>Take part in a varied food service operation, supporting dining cruises and private events.&nbsp;</li><li>Contribute to menu planning and the delivery of memorable onboard dining experiences.&nbsp;</li><li>Work closely with a team across kitchen, cruise operations and guest service.&nbsp;</li><li>Build experience in a fast-paced hospitality environment with changing menus, guest numbers and event requirements.</li></ul> <h3>Task & responsibilities</h3><ul><li>Translate each cruise itinerary and event brief into a practical kitchen plan, setting menus, preparation schedules and serving quantities around the vessel’s operating timetable.&nbsp;</li><li>Review guest bookings and event requirements before service, then organise ingredients and kitchen supplies to match expected passenger numbers and menu selections.&nbsp;</li><li>Oversee the flow of work in the galley, preparing and finishing dishes so meals are ready for onboard service at the required time.&nbsp;</li><li>Assess ingredients on delivery and during storage, and check completed meals before they leave the kitchen for consistency and presentation.&nbsp;</li><li>Adjust preparation methods and storage arrangements to suit the space, equipment and service conditions aboard the vessel.&nbsp;</li><li>Liaise with cruise operations and guest service teams to coordinate meal timing, dietary requests, last-minute booking changes and any issues affecting food service.&nbsp;</li><li>Set clear kitchen routines for preparation, cleaning and handover, and coach team members in the methods used for the cruise menu.&nbsp;</li><li>Keep food handling, temperature control, cleaning and storage practices aligned with food safety requirements throughout each service.&nbsp;</li><li>Track ingredient use and kitchen requirements across bookings, refining order quantities and preparation plans to manage costs and limit food waste.&nbsp;</li><li>Arrange suitable chilling, freezing and preservation of ingredients and prepared items to maintain quality between services.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate III or Certificate IV in Commercial Cookery, a Diploma in a relevant culinary field, or an equivalent overseas qualification.&nbsp;</li><li>At least 2-3 years of full-time relevant experience as a Chef in a professional kitchen.&nbsp;</li><li>Demonstrated experience planning and delivering food service for restaurants, functions, events or other high-volume services.&nbsp;</li><li>Strong practical skills in food preparation, cooking, menu execution, kitchen coordination and food safety.&nbsp;</li><li>Ability to organise work around service schedules, manage ingredients and supplies, and maintain consistent food quality.&nbsp;</li><li>Experience guiding or training kitchen staff is an advantage.</li></ul>

We are looking for a passionate and experienced chef to join our team.

Ramesh KC Pty Ltd, trading as Old Durbar, is a busy, authentic Nepalese and Indian restaurant in Melbourne, VIC 3000, and we are recruiting chefs with an immediate start on a full-time basis (38 Hours). <h3>Benefits</h3>Annual Salary of $75,000 - $85,000, excluding superannuation, based on your skills and experience. Possibility of career progression. <h3>Task & responsibilities</h3><ul><li>Cook food in accordance with the cooking temperature required by different cooking equipment and techniques.</li><li>Prepare other spices as needed. Techniques used for cooking food include frying, grilling, steaming, stir-frying, boiling, etc., depending on the order and dish, and cooking food as ordered.</li><li>Inspecting and dating deliveries of vegetables, fruits, meat, and other ingredients before placing them in the refrigerator or freezer.</li><li>Arranging food to comply with first-in, first-out standards and checking stored foods for freshness.</li><li>Prepare buying orders for the next day and record any kitchen utensils.</li><li>Creating fresh and innovative salads and using seasonally available ingredients.</li><li>Inspect supplies, equipment, or work areas to ensure conformance to established standards.</li><li>Determine how food should be presented and create decorative food displays.</li><li>Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.</li><li>Estimate amounts and costs of required supplies, such as food and ingredients.</li><li>Collaborate with other personnel to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of customers.</li><li>Follow kitchen procedures and safely and correctly.</li><li>Report any issues to the head chef or the manager on duty.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Commercial Cookery and Diploma of Hospitality Management (or equivalent)</li><li>Minimum 1 year of experience in a high-paced commercial kitchen.</li><li>Experience with catering for special events and functions.</li><li>Food Safety Supervisory Certification (preferred)</li></ul>

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Opportunities available for Junior Sous Chef at Hunter Street Hospitality (Urban Purveyor Group)Our restaurants include:&nbsp;<ul><li>Rockpool Bar &amp; Grill, Melbourne</li><li>Spice Temple, Melbourne</li><li>Saké Restaurant &amp; Bar, Melbourne/ Shokunin</li><li>7 Alfred , Melbourne</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;

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 Chefs - Hunter Street Hospitality (P))

Chef / Cook (Multiple Positions Available)Employer: London Arms Pty Ltd t/a London Arms — a British–Indian restaurant and barLocation: South Melbourne, VICSalary: AUD 80,000 – 85,000 per annumEmployment Type: Full-Time<hr><h3>Position Overview</h3>This advertisement covers multiple positions. Depending on your background, you may be appointed as either a Chef or a Cook. Both roles involve preparing, cooking, and presenting high-quality Indian and British-inspired dishes in line with our menu standards.<hr><h3>&nbsp;</h3><hr><h3>&nbsp;</h3><hr>&nbsp; <h3>Benefits</h3>Salary between $80,000 to $85000 per annum as per experience plus superannuation . <h3>Task & responsibilities</h3><h3>Key Responsibilities</h3>For Chef:Lead and manage kitchen operations, preparing authentic Indian and British-inspired cuisine.Plan menus, develop recipes, and oversee stock control.Supervise and train kitchen staff.Ensure consistent presentation and quality of dishes.Uphold strict food hygiene and workplace safety standards.For Cook:Prepare and cook authentic dishes under the Chef’s direction.Assist with food preparation, recipe execution, and stock rotation.Maintain food hygiene and kitchen cleanliness.Work effectively as part of a team to deliver high-quality meals. <h3>Qualification & experience</h3><h3>Skills, Experience &amp; Qualifications&nbsp;</h3>Minimum 2 years’ experience in a commercial kitchen (Chef or Cook role).Certificate IV or Diploma in Commercial Cookery (or equivalent)&nbsp;Demonstrated expertise in Indian cuisine&nbsp;Ability to work in a fast-paced environment with attention to detail.Strong teamwork and communication skills.Reliability, punctuality, and a commitment to high standards of food safety and presentation.

We are seeking experienced Chefs and Cooks to prepare, cook, and present high-quality Indian and British-inspired dishes.

Chef / Cook (Multiple Positions Available)

Benefits<ul style="list-style-type:disc;"><li>Salary of $85,000 per annum + superannuation</li><li>Permanent full-time employment with the Club</li><li>Opportunity to establish and run an in-house kitchen and function offering</li><li>Work in an established Brunswick community club with regular functions</li><li>Entitlements in accordance with the National Employment Standards and the applicable modern award</li></ul>Task &amp; responsibilities<ul style="list-style-type:disc;"><li>Planning menus and estimating food and labour costs for daily service and functions</li><li>Preparing and cooking food to a consistent standard</li><li>Ordering food supplies and managing kitchen stock</li><li>Monitoring quality of dishes at all stages of preparation and presentation</li><li>Discussing food preparation issues with Club management and front-of-house staff</li><li>Explaining and enforcing hygiene and food safety requirements</li><li>Supervising and training kitchen staff as required</li><li>Supporting function catering, including menu costing and service timing</li></ul>Qualification &amp; experience<ul style="list-style-type:disc;"><li>Chef trade-level certificate or equivalent</li><li>Minimum 3 years’ current paid work experience as a Chef in a commercial dining or catering kitchen</li><li>Experience planning menus, costing, ordering, cooking and supervising a kitchen</li><li>Function, club or high-volume service preferred</li></ul>

Want to run a kitchen, not just a section? Brunswick Bowling Club is hiring a Chef for member dining and functions. $85,000 + super.

The Job Company Pty Ltd on behalf of Shri Datt Pty Ltd T/A Pizze Societe ABN (92 661 708 630) is seeking skilled and qualified Chef to join their team in Docklands, VIC 3008. The role involves creating an authentic dining experience, managing kitchen operations and maintaining exceptional food quality. The details of the advertised position is as follows:&nbsp;&nbsp;Position: ChefSalary: $80,000 plus superannuationEmployment Type: Full-time (minimum 38 per week)Location: Docklands, VIC 3008 <h3>Benefits</h3><ul><li>Competitive salary opportunity</li><li>Ongoing training and professional development</li><li>Safe and supportive work environment</li><li>Career growth opportunities</li><li>Creative input into new gourmet pizzas, pasta dishes and seasonal specials</li><li>Staff meals and discounts on our menu, in a vibrant Docklands location near South Wharf</li></ul> <h3>Task & responsibilities</h3><ul><li>Assist in planning the menu across traditional and gourmet pizzas, pasta, risottos, parmigianas by determining food quantities and costing dishes to maintain margins at the restaurant's price points.</li><li>Prepare and cook authentic Italian dishes, including pizza dough, bases and toppings, fresh pasta and sauces (such as Bolognese, Carbonara, Amatriciana and Marinara), risottos, and pub-style schnitzels and parmigianas, according to recipes or personal judgment and experience.</li><li>Monitor food quality, consistency and presentation for both dine-in and online pickup orders, ensuring every pizza, pasta and risotto meets Pizze Société's standards.</li><li>Manage and train cooks and kitchen hands in pizza making, pasta and risotto preparation, cooking techniques, portion control and food safety practices.</li><li>Order and maintain inventory of fresh produce, meats, seafood, cheeses, flour, pasta, and kitchen supplies, ensuring stock meets daily production needs across lunch and dinner services, including busy Friday and Saturday late trade.</li><li>Collaborate with management to develop new gourmet pizzas and specials and to refine existing recipes, blending traditional Italian flavours with a modern dining experience.</li><li>Coordinate with front-of-house staff to ensure efficient service for dine-in, takeaway and online pickup orders, managing ticket flow and timing during peak periods.</li><li>Ensures compliance with Victorian food safety and workplace health and safety regulations, including safe food handling, allergen management, temperature control, cleaning schedules and safe operation of ovens, fryers and kitchen equipment.</li></ul> <h3>Qualification & experience</h3><ul><li>A tertiary qualification in the hospitality filed.</li><li>1+ years of experience in the relevant field&nbsp;</li><li>Preference given to candidates with experience in Italian cuisine</li><li>Availability till late working hours</li><li>VIC residents preferred</li><li>Excellent analytical, problem-solving skills.</li><li>Excellent written and verbal communication skills.</li></ul>

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Junior Sous Chef - Hunter Street Hospitality (C)

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Chef

Chef

Junior Sous Chefs - Hunter Street Hospitality (P))

Chef / Cook (Multiple Positions Available)

Chef

Skilled Chef required

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