<h2>Key Responsibilities:</h2>Menu Innovation and Strategy: Lead the planning, development and implementation of menus, specials and quality dishes that meet customer expectations, support the Club’s dining standards and enhance the overall food offering.Cost Management: Accurately forecast food and labour costs to support smooth and cost-efficient kitchen operations.Inventory Oversight: Manage food supply orders and maintain stock levels to meet operational requirements.Food Preparation: Prepare and cook dishes according to menu specifications and recipes, ensuring consistent quality and presentation.Quality Assurance: Monitor dishes throughout preparation and presentation stages to maintain consistency and high standards.Team Coordination: Communicate effectively with management, kitchen staff, bistro staff and waitstaff to address food preparation and service-related matters.Skill Development: Demonstrate cooking techniques and guide kitchen team members on best practices.Food Safety Compliance: Enforce hygiene, food safety and workplace health and safety standards to ensure a clean and compliant kitchen environment.Staff Training: Train, supervise and guide chefs, cooks, kitchen hands and junior staff to ensure efficient operations, consistent food quality and strong team performance.Waste Management: Use appropriate storage, freezing and preservation techniques to manage inventory effectively and minimise waste.Kitchen Leadership: Oversee day-to-day kitchen operations, allocate tasks to kitchen staff and ensure smooth food service during busy dining periods, functions and events.&nbsp;<h2>Requirements:</h2>Australian Citizens and Permanent Residents encouraged to apply.AQF Certificate III in Commercial Cookery or equivalent qualifications including at least two to three years of on-the-job training, or AQF Certificate IV.Minimum 2-3 years of demonstrated experience as a Chef, ideally within a comparable club, restaurant, hotel or bistro environment.Proven experience working in a fast-paced kitchen environment.Strong knowledge of food safety, hygiene and kitchen operations.Ability to work well in a team under pressure.

Hospitality & Tourism

Annual

Join Casino RSM Club as a Chef and bring quality dining to life in a busy, community-focused venue serving members, guests, functions

Head Chef

Full time

<h1 style="text-align:justify;">About the Role</h1>We are looking for a Full Time&nbsp;Bar Manager&nbsp;to to lead the Bar team across Bistro, Blind Tiger and Feu. As Bar Manager, you will be responsible for overseeing all bar operations, ensuring exceptional beverage service, staff development, and financial performance. This role manages the bar team, drives operational excellence, maintains high standards of service and product quality, and ensures compliance with all regulatory and safety requirements.&nbsp;<h2 style="text-align:justify;">Key Responsibilities:</h2><ul><li>Lead and manage the bar team, including recruitment, training, rostering, and performance management.</li><li>Develop and maintain a comprehensive beverage program, including cocktails, wine, beer, and spirits, in line with The Belongil’s brand and guest expectations.</li><li>Supervise bar operations during service, ensuring consistent quality, presentation, and adherence to recipes and service standards.</li><li>Conduct staff training in beverage knowledge, mixology, service techniques, and responsible service of alcohol.</li><li>Monitor and manage stock levels, including ordering, receiving, storage, rotation, and wastage control.</li></ul>

Lead the bar across Bistro, Blind Tiger & Feu. Shape an exceptional drinks program, inspire your team and drive outstanding service and performance!

Bar Manager

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Head Chef

Bar Manager

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