The Trustee for Horizon Motel Trust is seeking a suitably qualified and experienced Chef to join the kitchen team at Kolours Restaurant in Griffith, NSW.The position is full-time and involves preparing and cooking meals, organising daily food preparation, maintaining food quality and presentation standards, monitoring ingredients and food supplies, and supporting the efficient operation of the commercial kitchen.The Chef will work as part of the kitchen team under the direction of the Head Chef and will be expected to apply sound commercial cookery skills, food-safety practices and established kitchen procedures. <h3>Benefits</h3><ul><li>Full-time employment in an established local restaurant in Griffith, NSW.&nbsp;</li><li>Competitive annual salary of $80,000–$85,000 plus 12% superannuation, commensurate with skills and experience.&nbsp;</li><li>Paid annual leave and other applicable leave entitlements in accordance with Australian employment legislation.&nbsp;</li><li>Opportunity to work in a professional commercial kitchen environment.&nbsp;</li><li>Opportunity to develop and further apply professional culinary skills across a varied restaurant menu.&nbsp;</li><li>Supportive kitchen environment with established food preparation, hygiene and food safety procedures.&nbsp;</li><li>Opportunity to contribute to menu preparation, food quality, presentation and day-to-day kitchen operations.</li><li>Stable employment with an established local hospitality business.</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan and organise daily food preparation activities according to menu and service requirements.</li><li>Prepare and cook a variety of meals in accordance with the restaurant’s menu, recipes and required standards.</li><li>Prepare ingredients by cleaning, cutting, chopping, slicing, marinating, seasoning, weighing and measuring.</li><li>Operate commercial ovens, grills, fryers, stoves and other kitchen equipment safely and effectively.</li><li>Monitor cooking times and temperatures and make appropriate adjustments to achieve consistent results.</li><li>Check the freshness and quality of ingredients before and during food preparation.</li><li>Prepare meals to appropriate portion sizes and required standards of taste, texture, temperature and presentation.</li><li>Prepare meals accommodating dietary requirements where required.</li><li>Follow recipes and established preparation procedures while maintaining consistent food quality.</li><li>Assist with menu planning and the preparation and development of new dishes in consultation with the Head Chef.</li><li>Monitor food stocks and identify ingredient requirements for preparation and service.</li><li>Check incoming food supplies and ensure ingredients are stored appropriately.</li><li>Assist with stock rotation and appropriate storage of food products.</li><li>Minimise food waste through efficient preparation, portion control and appropriate storage.</li><li>Monitor the quality and presentation of prepared dishes before service.</li><li>Maintain kitchen benches, utensils, equipment and food-preparation areas in a clean and organised condition.</li><li>Follow food safety, hygiene, sanitation and workplace health and safety requirements.</li><li>Work cooperatively with the Head Chef, kitchen staff and service staff to ensure meals are prepared and served in a timely manner.</li><li>Report equipment faults, stock shortages and food-quality issues to the Head Chef.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Commercial Cookery or equivalent relevant culinary qualification.</li><li>Minimum 1 year of relevant experience as a Chef in a commercial kitchen environment.</li><li>Demonstrated experience in preparing and cooking a variety of meals in accordance with recipes, menu requirements and established standards.&nbsp;</li><li>Demonstrated knowledge of ingredient preparation, portion control and food presentation.&nbsp;</li><li>Ability to safely operate commercial kitchen equipment, including ovens, grills, fryers and stoves.&nbsp;</li><li>Knowledge of food safety, hygiene and safe food-handling practices.&nbsp;</li><li>Ability to monitor food quality, freshness, taste, texture, temperature and presentation.&nbsp;</li><li>Ability to assist with menu preparation and the development of new dishes under the direction of the Head Chef.&nbsp;</li><li>Knowledge of stock monitoring, ingredient storage and stock rotation.&nbsp;</li><li>Ability to work efficiently during busy service periods.&nbsp;</li><li>Good time-management and organisational skills.&nbsp;</li><li>Ability to work cooperatively with the Head Chef, kitchen staff and service staff.&nbsp;</li><li>Ability to follow established recipes, preparation procedures and food-safety requirements.&nbsp;</li><li>Ability to maintain a clean, safe and organised commercial kitchen.</li></ul>

Hospitality & Tourism

Annual

Join our established Griffith restaurant as a full-time Chef and contribute to quality food preparation, menu development and kitchen operations.

Chef

Full time

JOB DESCRIPTION:As a Cook, you will be responsible for preparing, cooking, and presenting a variety of meals in accordance with established recipes, food quality standards, and food safety requirements. This includes selecting and preparing ingredients, measuring and mixing ingredients, monitoring cooking processes, adjusting cooking methods and seasoning as required, and ensuring meals are prepared and presented to the required standard. You will also be responsible for maintaining kitchen cleanliness and hygiene, storing food appropriately, monitoring stock levels, and ensuring compliance with workplace health and food safety procedures. You will work collaboratively with other kitchen and service staff to ensure efficient food preparation and timely delivery of meals while maintaining consistent quality and customer satisfaction.LOCATION:96 Banna Ave, Griffith NSW 2680, AustraliaREPORTING TO:The position reports to the &nbsp;Head Chef or Operation Manager&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <h3>Benefits</h3>• &nbsp; &nbsp;Competitive salary based on experience, along with 12% superannuation.• &nbsp; &nbsp;Opportunities for career advancement and professional development.• &nbsp; &nbsp;Paid time off and holidays.• &nbsp; &nbsp;Flexible work schedule. <h3>Task & responsibilities</h3>• Prepare and cook a range of meals according to the menu, recipes, and required quality standards.• Check the quality and freshness of meat, vegetables, dairy products, and other food items before use.• Prepare ingredients by cleaning, cutting, chopping, slicing, marinating, and measuring them as required.• Operate and monitor kitchen equipment such as ovens, grills, fryers, stoves, and other cooking appliances.• Adjust cooking time, temperature, seasoning, and preparation methods to achieve the desired taste and presentation.• Ensure meals are served at the correct portion size and presented in an appropriate manner.• Prepare food according to customer requirements, including special dietary needs and food preferences where required.• Maintain proper food storage practices and ensure ingredients are labelled, covered, and stored at suitable temperatures.• Monitor food supplies and inform the relevant person when ingredients or kitchen supplies need to be reordered.• Maintain cleanliness of work areas, cooking equipment, utensils, benches, and other kitchen facilities.• Follow food safety, hygiene, workplace health and safety, and cleanliness procedures at all times.• Minimize food wastage by using ingredients efficiently and storing unused food appropriately.• Assist with planning daily food preparation based on expected customer demand and menu requirements.• Work closely with other kitchen and service staff to ensure meals are prepared and delivered on time.• Check prepared meals before service to ensure they meet the required taste, quality, temperature, and presentation standards.• Assist with receiving and checking food deliveries and ensure products are stored correctly after delivery.• Keep the kitchen organized and ensure cooking tools, ingredients, and supplies are readily available when required.• Clean and maintain cooking equipment regularly and report any damaged or faulty equipment to management.• Assist in introducing new menu items and provide input regarding ingredients, preparation methods, and portion requirements.• Responsible for planning daily food preparation, assisting with menu planning, estimating ingredient requirements, and minimizing food wastage &nbsp; &nbsp;&nbsp; <h3>Qualification & experience</h3><ul><li>Certificate III or Certificate IV in Commercial Cookery, Kitchen Operations, Hospitality, or a related culinary field, or an equivalent qualification.</li><li>Relevant experience working as a Cook in a restaurant, café, hotel, catering business, or similar commercial kitchen.</li><li>Practical knowledge of food preparation, cooking methods, menu items, portion control, food presentation, and general kitchen operations.</li><li>Good understanding of food safety, hygiene, temperature control, safe food handling, and workplace health and safety requirements.</li><li>Ability to safely operate commercial kitchen equipment, including ovens, grills, fryers, stoves, and other cooking appliances.</li><li>Good organisational and time-management skills, with the ability to prepare multiple dishes and meet service requirements during busy periods.</li><li>Ability to assess food quality and freshness, manage ingredients efficiently, minimize wastage, and maintain proper food storage.</li><li>Good communication and teamwork skills, with the ability to work effectively with kitchen and front-of-house staff.</li><li>Ability to follow recipes and menu instructions while maintaining consistent taste, quality, portion sizes, and presentation.</li><li>Ability to work independently and maintain a clean, safe, and well-organized kitchen.</li><li>Strong communication and interpersonal skills.</li><li>Ability and willingness to work evenings, weekends, and public holidays as required.</li><li>Ability to work effectively in a fast-paced commercial kitchen and manage multiple tasks during busy service periods.</li></ul>&nbsp;&nbsp;&nbsp;&nbsp;

Skilled Cook needed to prepare quality meals, maintain kitchen standards, and support efficient daily operations.

Cook

<h1 style="text-align:center;">Position Description</h1>&nbsp;Business Name: &nbsp;Spice Cottage Pty Ltd t/as 99 SpicesPosition: Restaurant ManagerLocation: Griffith, New South Wales-2680Salary: $85,000 + SuperannuationEmployment Type: Full-time&nbsp;<h2>About 99 Spices</h2>99 Spices is a well-established and highly regarded Indian restaurant in Griffith, New South Wales, offering an authentic dining experience inspired by the rich culinary traditions of India. The restaurant is recognized for its extensive menu featuring traditional curries, tandoori specialties, freshly baked naan, vegetarian delicacies, seafood, and premium meat dishes prepared using high-quality ingredients and authentic spices.In addition to providing exceptional dine-in experiences, 99 Spices also offers takeaway, online ordering, catering services, and a carefully selected range of Australian wines and beverages. The restaurant is committed to delivering outstanding customer service, maintaining exceptional food quality, and creating memorable dining experiences for both local residents and visitors.&nbsp;<h2>Position Summary</h2>The Restaurant Manager is responsible for managing the overall operations of 99 Spices, ensuring the smooth coordination of front-of-house and kitchen activities while maintaining the restaurant’s reputation for exceptional food quality and customer service. The role requires strong leadership, commercial awareness, and the ability to oversee daily operations, optimize profitability, and ensure compliance with Australian hospitality regulations. <h3>Benefits</h3><h2>Benefits of Working at 99 Spices:</h2>&nbsp;Working at 99 Spices provides an opportunity to be part of a respected restaurant that values authenticity, quality, teamwork, and exceptional hospitality. Employees benefit from:<ul style="list-style-type:disc;"><li>Stable full-time employment within a growing and reputable hospitality business.</li><li>A supportive and collaborative workplace where teamwork and mutual respect are highly valued.</li><li>Opportunities for career progression into senior hospitality management roles.</li><li>Ongoing professional development through practical training in restaurant operations, leadership, customer service excellence, food safety compliance, and business management.</li><li>Exposure to authentic Indian cuisine, premium hospitality service, catering operations, and licensed restaurant management.</li><li>The opportunity to contribute to menu planning, promotional initiatives, and operational improvements.</li><li>Employee meals during rostered shifts (subject to business policy).</li><li>A multicultural and inclusive work environment that celebrates diversity and encourages professional growth.</li><li>The opportunity to play a key role in maintaining the outstanding reputation of one of Griffith’s well-known Indian dining destinations.</li></ul> <h3>Task & responsibilities</h3><h2>Key Responsibilities</h2>&nbsp;<ul><li>Plan and develop menus in collaboration with the Head Chef, incorporating seasonal ingredients, customer preferences, traditional Indian cuisine, and market trends while maintaining profitability.</li><li>Coordinate and manage private functions, birthday celebrations, corporate events, festive occasions, and catering services, ensuring each event reflects the restaurant’s high standards of hospitality.</li><li>Oversee the daily operations of the restaurant, ensuring efficient coordination between front-of-house and kitchen teams to deliver timely and high-quality service during lunch, dinner, takeaway, and online order periods.</li><li>Manage reservations, allocate seating efficiently, welcome guests, and ensure customers receive professional and personalized service throughout their dining experience.</li><li>Monitor customer feedback across dine-in services, online ordering platforms, and social media channels, resolving complaints promptly and implementing service improvements to enhance customer satisfaction.</li><li>Plan purchasing requirements and negotiate with suppliers to source quality meat, seafood, fresh produce, spices, beverages, packaging materials, and restaurant supplies while maintaining cost efficiency.</li><li>Establish menu pricing in consultation with business owners by analyzing food costs, operating expenses, market conditions, and profitability objectives.</li><li>Maintain accurate records of inventory, stock movements, supplier invoices, daily sales, banking, and financial transactions using the restaurant’s management systems.</li><li>Conduct regular stock takes and implement effective inventory control measures to minimise wastage, prevent stock shortages, and maintain optimal stock levels.</li><li>Recruit, induct, roster, train, supervise, and mentor front-of-house employees while working closely with kitchen staff to maintain excellent teamwork and service standards.</li><li>Conduct regular staff meetings and provide ongoing coaching in customer service, food handling procedures, up selling techniques, workplace safety, and operational policies.</li><li>Monitor labor costs and staffing levels to ensure efficient rostering while maintaining exceptional customer service during peak trading periods.</li><li>Ensure compliance with the Food Standards Australia New Zealand (FSANZ) Food Safety Standards, liquor licensing requirements, Workplace Health and Safety legislation, and local council regulations.</li><li>Regularly inspect dining areas, kitchen service areas, bar facilities, and customer amenities to ensure they remain clean, organised, safe, functional, and presented to a consistently high standard.</li><li>Coordinate promotional campaigns, seasonal specials, festive menus, and community events to increase customer engagement, repeat business, and overall restaurant revenue.</li><li>Analyse sales performance, prepare operational reports, monitor key business performance indicators, and recommend strategies to improve operational efficiency and profitability.</li><li>Foster a welcoming, inclusive, and culturally respectful environment that reflects the warm hospitality and authentic dining experience for which 99 Spices is recognized.</li></ul> <h3>Qualification & experience</h3><h2>Skills and Qualification:</h2>&nbsp;<ul style="list-style-type:disc;"><li>Strong leadership and people management skills within a busy hospitality environment.</li><li>Diploma or higher degree in relevant field</li><li>At least one year of experience in relevant field.</li><li>Excellent customer relationship management and conflict resolution abilities.</li><li>Sound knowledge of restaurant operations, budgeting, and inventory management.</li><li>Strong organisational, planning, and problem-solving capabilities.</li><li>Excellent communication and interpersonal skills.</li><li>Ability to manage multiple priorities in a fast-paced restaurant environment.</li><li>Thorough understanding of Australian food safety legislation, liquor licensing requirements, and Workplace Health and Safety regulations.</li><li>Commitment to delivering exceptional customer experiences and maintaining high operational standards.</li></ul>

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Chef

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