The Chef will be responsible for preparing, cooking, and presenting a variety of pastry dishes and modern Italian menu items in line with Fugazzi’s culinary standards. This role ensures smooth kitchen operations, consistent food quality, adherence to food safety standards, and the development of seasonal menus. The Chef will also mentor junior kitchen staff to maintain Fugazzi’s reputation for excellence. <h3>Benefits</h3> <h3>Task & responsibilities</h3>Key ResponsibilitiesFood Preparation &amp; Cooking<ul><li style="text-align:justify;">Prepare, cook, and plate dessert dishes, sauces, and modern Italian entrées according to restaurant recipes and presentation standards.</li><li style="text-align:justify;">Produce ice creams, sorbets and desserts from scratch (e.g., Vanilla Ice Cream, Chocolate Sorbetto, Crème Patisserie) using appropriate techniques, equipment, and portion controls.</li><li style="text-align:justify;">Assist in the development, testing, and refinement of new dishes for seasonal or special menus.</li><li style="text-align:justify;">Ensure consistency of taste, texture, portion size, and presentation across all service periods.</li></ul>Kitchen Operations<ul><li style="text-align:justify;">Oversee a designated section of the kitchen (e.g., pastry, pasta, cold larder) and ensure its efficient operation during service.</li><li style="text-align:justify;">Manage mise-en-place, stock rotation, ingredient preparation, and storage.</li><li style="text-align:justify;">Monitor supply levels and report shortages to the Head Chef or Sous Chef.</li><li style="text-align:justify;">Ensure equipment is used safely and maintained in good working condition.</li></ul>Food Safety, Compliance &amp; Quality Control<ul><li style="text-align:justify;">Comply with Food Safety Standards, WHS regulations, and internal hygiene protocols.</li><li style="text-align:justify;">Monitor food quality, storage temperatures, and cleanliness of work areas.</li><li style="text-align:justify;">Follow HACCP procedures and maintain required documentation (temperature logs, cleaning schedules, etc.).</li></ul>Training &amp; Team Collaboration<ul><li style="text-align:justify;">Supervise and mentor cooks, kitchen hands, and apprentices as required.</li><li style="text-align:justify;">Provide guidance on pasta-making techniques and kitchen workflow.</li><li style="text-align:justify;">Work collaboratively with other chefs to ensure smooth service operations.</li><li style="text-align:justify;">Assist the leadership team in maintaining a positive, respectful, and productive kitchen culture.</li></ul>Menu &amp; Business Support<ul><li style="text-align:justify;">Contribute to menu planning and cost control through portion management and efficient use of ingredients.</li><li style="text-align:justify;">Support the Head Chef in achieving kitchen performance KPIs, including food cost, wastage reduction, and service quality.</li></ul> <h3>Qualification & experience</h3>Required Qualifications &amp; Experience<ul><li style="text-align:justify;">A relevant formal qualification in professional cookery or completion of a recognised Chef/Commis Chef apprenticeship.</li><li style="text-align:justify;">At least 12 months relevant full-time professional experience in commercial kitchens; two or more years is preferred.</li><li style="text-align:justify;">Demonstrated experience preparing, cooking and presenting dishes across multiple kitchen sections.</li><li style="text-align:justify;">Sound knowledge of food safety, hygiene, allergen management, stock rotation and workplace health and safety requirements.</li><li style="text-align:justify;">Experience with menu planning, stock ordering, portion control and minimising food wastage.</li><li style="text-align:justify;">Ability to work effectively under pressure, manage service independently and support or supervise junior kitchen staff.</li><li style="text-align:justify;">Pastry and functions or large-scale catering experience will be highly regarded.</li><li style="text-align:justify;">Ability to work efficiently under pressure in a high-volume, premium dining environment.</li><li style="text-align:justify;">Strong teamwork, communication, and organisational skills.</li></ul>

Hospitality & Tourism

Annual

Seeking for a suitably qualified Chef with demonstrated expertise in pastry and dessert production and contemporary Italian cuisine.

CHEF

Full time

This excellent opportunity will be offered on a Permanent Full-Time basis at 38 hours a week. <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>Develop and update menus in line with the restaurant’s concept, customer demand and operational requirements.&nbsp;</li><li>Estimate food, ingredient and labour costs and order supplies within approved budgets.&nbsp;</li><li>Monitor the quality, consistency and presentation of dishes throughout preparation and service.&nbsp;</li><li>Consult with management, dietary professionals, kitchen staff and front-of-house employees regarding food preparation and service requirements.&nbsp;</li><li>Demonstrate cooking techniques and provide guidance on food preparation methods and procedures.&nbsp;</li><li>Prepare and cook dishes in accordance with established recipes and quality standards.&nbsp;</li><li>Implement, explain and enforce food safety, hygiene and workplace safety procedures.&nbsp;</li><li>Assist with the selection, training and supervision of kitchen staff, where required.&nbsp;</li><li>Freeze, preserve and store food appropriately to maintain its quality and safety.</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>AQF Associate Degree, Advanced Diploma or Diploma in commercial cookery or relevant qualification related to the 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>

Full time, Annual Salary $79,500 to $84,500 + Superannuation

Chef

This excellent opportunity will be offered on a Permanent Full-Time basis at 38 hours a week. <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>Inspect ingredients and food products to ensure they meet required quality and freshness standards.&nbsp;</li><li>Monitor and regulate the temperatures of ovens, grills and other commercial cooking equipment.&nbsp;</li><li>Prepare, season and cook a variety of dishes in accordance with established recipes and menu requirements.&nbsp;</li><li>Check food during preparation and cooking to ensure appropriate quality, flavour and presentation.&nbsp;</li><li>Portion, plate and present dishes with appropriate sauces, gravies and garnishes.&nbsp;</li><li>Store food and ingredients safely in temperature-controlled facilities in accordance with food safety requirements.&nbsp;</li><li>Prepare and modify dishes to accommodate allergies, intolerances and other special dietary requirements.&nbsp;</li><li>Assist with menu planning and estimate food, ingredient and stock requirements.&nbsp;</li><li>Train and guide junior kitchen staff and apprentices, where required.</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>AQF Certificate III or AQF Certificate IV in Commercial Cookery or 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>Proficiency in food safety</li><li>Positive communication skills, energy, and attitude</li></ul>

Full time, Annual Salary $79,500 to 84,500 + Superannuation

Cook

We are currently seeking a skilled and experienced chef/cook to join our professional kitchen team.&nbsp;&nbsp; <h3>Benefits</h3>Competitive Salary&nbsp;Staff MealsOpportunities for career development&nbsp;&nbsp; <h3>Task & responsibilities</h3>Preparing, cooking, and presenting menu items to high standards.&nbsp;Planning and organising food preparation and cooking activities.&nbsp;Ensuring ingredients are fresh, of high quality, and stored properly.&nbsp;Monitoring food portions, presentation, and waste levels.Regulating temperatures of ovens, grills, and other cooking equipment.&nbsp;Maintaining the cleanliness and organisation of the kitchen and work areas.&nbsp;Following food safety and hygiene standards (including HACCP requirements).&nbsp;Assisting in menu planning and ensuring stock levels are maintained.Collaborating with kitchen staff to ensure smooth service flow.&nbsp;Training and supervising kitchen assistants or junior staff when required&nbsp;&nbsp; <h3>Qualification & experience</h3>Certificate III, IV in Commercial Cookery or equivalent qualification OR at least 1 to 5 years of relevant work experience.&nbsp;Proven experience working in a fast-paced commercial kitchen.Strong knowledge of food safety regulations and kitchen hygiene.&nbsp;Ability to work under pressure and manage multiple tasks.Good communication skills and the ability to work well in a team.&nbsp;Flexibility to work evenings, weekends, and public holidays as required.&nbsp;&nbsp;

La Bottega Ristorante is a vibrant and authentic Italian dining venue and seeking a skilled and experienced chef/cook to join our team

CHEF/COOK

A full-time, experienced cook position is available at The Coffee Club at North Terrace, which is located in Adelaide, SA. The job applicant must have a minimum of 1 year of full time/ equivalent work experience, along with the right qualifications. Visa sponsorship is available for the suitable candidate at an award-winning salary package of $80,000–$90,000 (depending on experience).Cook Key TasksHave a full operational knowledge of all recipes, standards, portion sizes and presentation styles of dishes produced within the kitchen,Set up workstations with all needed ingredients and cooking equipmentPrepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)Cook food in various utensils or grillersCheck food while cooking to stir or turnEnsure great presentation by dressing dishes before they are servedKeep a sanitized and orderly environment in the kitchenEnsure all food and other items are stored properlyCheck quality of ingredients <h3>Benefits</h3>Job Types: Full-time, PermanentPay: $80,000.00 – $90,000.00 per year <h3>Task & responsibilities</h3><h6>Task &amp; Responsibilities</h6>Cook Key TasksHave a full operational knowledge of all recipes, standards, portion sizes and presentation styles of dishes produced within the kitchen,Set up workstations with all needed ingredients and cooking equipmentPrepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)Cook food in various utensils or grillersCheck food while cooking to stir or turnEnsure great presentation by dressing dishes before they are servedKeep a sanitized and orderly environment in the kitchenEnsure all food and other items are stored properlyCheck quality of ingredientsMonitor stock and place orders when there are shortages <h3>Qualification & experience</h3>Qualifications/Experience required: Cert III or IV in Commercial Cookery or Hospitality plus 1 year of full-time or equivalent experience preferred in Australia.

COOK REQUIRED FOR A BUSY CAFE IN NORTH TERRACE, ADELAIDE

COOK

The successful candidate will prepare, cook and finish dishes from authentic Italian menu across lunch, dinner and function service, working under the direction of the Head Chef. San Giorgio Ristorante serves a high volume of dine-in, takeaway and function guests seven days a week. The kitchen produces Italian pasta, wood-fired pizza, grilled meats and seafood, salads, sides and desserts, including vegetarian, vegan and gluten-free options. Function bookings upstairs require extra plated and banquet production on event days. <h3>Benefits</h3>Competitive salary package plus superannuation and a supportive team in an established Adelaide CBD restaurant. <h3>Task & responsibilities</h3><ul><li>Prepare ingredients before service for the Italian menu, including pasta sauces, pizza toppings, grill marinades, salads, stocks and dessert components, including pasta sauces, pizza toppings, grill marinades, salads, stocks and desserts.</li><li>Cook and finish a la carte dishes during lunch and dinner service, including pasta, pizza from the wood-fired, oven, grilled steaks and seafood, and plated mains.</li><li>Set and monitor oven, grill, fryer and hot-hold temperatures so food is cooked safely and to the restaurant's standard.</li><li>Season and finish dishes to the written recipes so flavor and appearance stay consistent from one service to the next.</li><li>Plate meals to the restaurant's presentation standard, including sauces, garnishes and correct portion size, and pass them to the waiters in time for service.&nbsp;</li><li>Support extra production for private functions, including banquet trays and pre-plated courses for the upstairs function room.</li><li>Store prepared food, raw ingredients and leftovers in labelled, date-marked containers in the freezer and dry store.</li><li>Keep benches, boards, utensils and cooking equipment clean during service and complete end-of-shift kitchen cleaning.</li><li>Keep a check and report when stock of a key ingredient is running low so orders can be placed for the next day's service.</li><li>Show new or junior kitchen staff how a dish is prepped and cooked on the San Giorgio menu.</li></ul> <h3>Qualification & experience</h3>• Certificate III in Commercial Cookery, or an equivalent qualification.• At least two years of relevant experience in a commercial kitchen.• Practical experience cooking a set restaurant menu in a busy service, ideally Italian or similar European cuisine.

We are looking for an experienced Cook to join the kitchen at San Giorgio Ristorante, a full-service Italian restaurant on Rundle Street in Adelaide.

Chilli Chef is a Chinese restaurant, specializing in Hunan cuisine known for its bold, spicy flavours. Its menu includes entrees, main courses, soups, desserts, noodles, fried rice, steamed dishes and vegetables. We’re now looking for a cook (Chinese Cuisine) to join our friendly team.&nbsp;Your daily duties:&nbsp;<ul><li>Preparing and cooking traditional Chinese dishes using cooking methods and techniques specific to Chinese cuisine;</li><li>Preparing meat, seafood, vegetables, sauces and stocks required for the restaurant’s Chinese dishes;</li><li>Applying traditional Chinese cooking techniques, including wok cooking and steaming, according to menu requirements;</li><li>Controlling cooking temperatures, seasoning, portions and presentation to maintain consistent food quality;</li><li>Checking ingredient quality and storing food safely in temperature-controlled facilities;</li><li>Assisting with menu planning and estimating ingredient requirements;</li><li>Providing guidance to kitchen staff on traditional Chinese food preparation and cooking techniques.</li></ul>To be considered for the role you must have&nbsp;<ul style="list-style-type:disc;"><li>at least relevant AQF Certificate III qualification or equivalent;&nbsp;or 3 years of experience in preparing and cooking traditional Chinese cuisine;&nbsp;</li><li>Strong knowledge of traditional Chinese cooking methods, seasoning and wok techniques.</li><li>Ability to work as a part of a team environment;&nbsp;</li><li>Ability to work flexible hours;&nbsp;</li><li>Excellent communication skills;&nbsp;</li><li>The ability to maintain high and consistent food standards at all times.</li></ul>

We’re now looking for a cook (Chinese Cuisine) to join our friendly team.

Cook (Chinese Cuisine)

The Chef will be responsible for preparing, cooking, and presenting a variety of pasta dishes and modern Italian menu items in line with Fugazzi’s culinary standards. This role ensures smooth kitchen operations, consistent food quality, adherence to food safety standards, and the development of seasonal menus. The Chef will also mentor junior kitchen staff to maintain Fugazzi’s reputation for excellence. <h3>Benefits</h3> <h3>Task & responsibilities</h3>Key ResponsibilitiesFood Preparation &amp; Cooking<ul><li style="text-align:justify;">Prepare, cook, and plate pasta dishes, sauces, and modern Italian entrées according to restaurant recipes and presentation standards.</li><li style="text-align:justify;">Produce fresh pasta from scratch (e.g., tagliatelle, gnocchi, ravioli) using appropriate techniques, equipment, and portion controls.</li><li style="text-align:justify;">Assist in the development, testing, and refinement of new dishes for seasonal or special menus.</li><li style="text-align:justify;">Ensure consistency of taste, texture, portion size, and presentation across all service periods.</li></ul>Kitchen Operations<ul><li style="text-align:justify;">Oversee a designated section of the kitchen (e.g., pasta, grill, cold larder) and ensure its efficient operation during service.</li><li style="text-align:justify;">Manage mise-en-place, stock rotation, ingredient preparation, and storage.</li><li style="text-align:justify;">Monitor supply levels and report shortages to the Head Chef or Sous Chef.</li><li style="text-align:justify;">Ensure equipment is used safely and maintained in good working condition.</li></ul>Food Safety, Compliance &amp; Quality Control<ul><li style="text-align:justify;">Comply with Food Safety Standards, WHS regulations, and internal hygiene protocols.</li><li style="text-align:justify;">Monitor food quality, storage temperatures, and cleanliness of work areas.</li><li style="text-align:justify;">Follow HACCP procedures and maintain required documentation (temperature logs, cleaning schedules, etc.).</li></ul>Training &amp; Team Collaboration<ul><li style="text-align:justify;">Supervise and mentor cooks, kitchen hands, and apprentices as required.</li><li style="text-align:justify;">Provide guidance on pasta-making techniques and kitchen workflow.</li><li style="text-align:justify;">Work collaboratively with other chefs to ensure smooth service operations.</li><li style="text-align:justify;">Assist the leadership team in maintaining a positive, respectful, and productive kitchen culture.</li></ul>Menu &amp; Business Support<ul><li style="text-align:justify;">Contribute to menu planning and cost control through portion management and efficient use of ingredients.</li><li style="text-align:justify;">Support the Head Chef in achieving kitchen performance KPIs, including food cost, wastage reduction, and service quality.</li></ul>&nbsp; <h3>Qualification & experience</h3>Required Qualifications &amp; Experience<ul><li style="text-align:justify;">Certificate III or IV in Commercial Cookery (or equivalent qualification).</li><li style="text-align:justify;">At least three years of full-time experience as a Chef in a commercial kitchen, preferably with exposure to Italian or pasta-focused cuisine.</li><li style="text-align:justify;">Proven skill in pasta production, sauce preparation, and modern culinary techniques.</li><li style="text-align:justify;">Strong understanding of food safety, kitchen hygiene, and HACCP principles.</li><li style="text-align:justify;">Ability to work efficiently under pressure in a high-volume, premium dining environment.</li><li style="text-align:justify;">Strong teamwork, communication, and organisational skills.</li></ul>Desirable Skills<ul><li style="text-align:justify;">Experience in contemporary Italian, Mediterranean, or modern European cuisine.</li><li style="text-align:justify;">Creativity in menu design and interest in developing new dishes.</li><li style="text-align:justify;">Experience training junior staff in a professional kitchen setting.</li></ul>Organisational Structure<ul><li style="text-align:justify;">Reports to: Head Chef / Sous Chef</li><li style="text-align:justify;">Supervises: Commis Chefs, Cooks, Apprentices (as required)</li></ul>

Seeking for a qualified Chef with demonstrated expertise in pasta production and contemporary Italian cuisine.

EXPERIENCE CHEF

Position: ChefBusiness Name:&nbsp;AN ENTERPRISES SA PTY LTDTrading as:Ind’O’MexLocation: McLaren Vale SA 5171Job type: Full-time (38 hours)Salary: $76,000 – $86,000 per year plus superannuation(Advertisement run by Efficient Recruitment services Pty ltd on behalf of&nbsp;AN ENTERPRISES SA PTY LTD)&nbsp;Position Overview:We are looking for an experienced Chef who can manage kitchen operations, prepare a variety of dishes, and uphold our commitment to quality and customer satisfaction. The ideal candidate will have a broad culinary background and the ability to work efficiently in a fast-paced environment.The Chef is responsible for planning, costing and directing the kitchen so that Indomex’s Indian–Mexican fusion offering stays consistent, profitable and true to the restaurant’s style: bold Indian spices with Mexican formats (burritos, tacos, quesadillas, fajitas, enchiladas, nachos and loaded fries) alongside classic curries, biryanis, tandoori items, naan and chef specials such as Nariyal Murgh, Prawn Malabar, Goat Masala/Vindaloo, Kashmiri Elaichi Lamb and Barra Goan. The role is kitchen leadership and commercial control, not line cooking alone. <h3>Benefits</h3>What We Offer:<ul><li>Competitive salary package + superannuation.</li><li>A supportive and inclusive work environment.</li><li>Opportunities for professional development and career advancement.</li><li>Staff discounts on meals.</li></ul> <h3>Task & responsibilities</h3>Duties &amp; Responsibilities:Menu Planning &amp; DevelopmentPlan, cost and update the Indian–Mexican fusion menu, including chef specials, feast deals and seasonal items. Keep recipes commercially viable and consistent with house style (curries, biryanis, tandoori, burritos, tacos, quesadillas, fajitas, nachos and loaded fries).Recipe CostingCost every dish for portion size, yield, labour and waste before it goes on the menu. Adjust recipes or pricing when ingredient costs change.Budgeting &amp; Food Cost ControlMonitor kitchen food cost, portion control and waste. Protect profitability across Indian mains, Mexican mains, entrees, rice, naan and add-ons.Purchasing &amp; InventoryForecast usage, order supplies and conduct stocktakes. Use local produce where practical and keep perishable stock within safe, usable limits.Kitchen OperationsOrganise daily workflow, mise en place and service so dine-in, pickup and delivery leave the pass on time and to standard.Roster &amp; Team LeadershipPrepare kitchen rosters, lead the team on the floor and allocate sections during service.Staff TrainingTrain and coach kitchen staff in house recipes, techniques and presentation so quality does not depend on one person.Quality AssuranceCheck dishes at every stage of preparation and plating. Maintain consistency of flavour, temperature and presentation.Hygiene &amp; Food SafetyEnforce food safety, hygiene and allergen procedures across the kitchen.Supplier &amp; Waste ManagementManage suppliers, FIFO rotation and waste reduction so food cost and quality stay under control.Service LiaisonWork with front-of-house on specials, spice levels, dietary requests and timing for group and feast orders.Menu ReviewReview sales mix and customer feedback and recommend which dishes to keep, refine or replace. <h3>Qualification & experience</h3>Skills &amp; Experience Required:To be considered for this role, you must meet the following requirements:<ul><li>Qualification: Minimum Certificate IV in Commercial Cookery or an equivalent qualification AQF level or above.</li><li>Work Experience: One years or more of Full-Time experience as a Chef in a fast-paced kitchen environment.</li><li>Culinary Expertise: Proficiency in preparing a variety of cuisines, including BBQ, seafood, and fast-food items.</li><li>Leadership Skills: Demonstrated ability to lead and manage a kitchen team effectively.</li><li>Time Management: Excellent organizational skills with the ability to multitask and prioritize.</li><li>Communication: Strong interpersonal and communication skills.</li><li>Flexibility: Willingness to work various shifts, including evenings, weekends, and public holidays.</li></ul>

Ind'O'Mex is a vibrant restaurant located in the heart of McLaren Vale, South Australia Looking for Full time Chef's

Business Name:&nbsp;TIP IT SOLUTIONS PTY LTD T/A Naan Tandoori VibePosition:&nbsp;CookEmployment Type:&nbsp;Permanent, Full-time (38 hours per week)Salary Range:&nbsp;$75000 - $85,000 per annum plus superannuationLocation:&nbsp;1/1-11 RM Williams Dr, Walkley Heights SA 5098About Company:&nbsp;Naan Tandoori Vibe is an Indian and Pakistani restaurant in Walkley Heights, South Australia, offering authentic curries, biryanis, fresh tandoori breads and grilled dishes. The restaurant focuses on fresh preparation, consistent quality, efficient service and high food-safety standards.Position Overview:&nbsp;We are seeking a skilled and motivated Cook to join our kitchen team on a permanent full-time basis. The successful candidate will have strong knowledge of Indian and Pakistani cuisine, including tandoor cooking, curries, biryanis, marinades and spice preparation, and will contribute to food preparation, efficient kitchen operations, quality control and coordination with other kitchen staff.&nbsp; <h3>Benefits</h3>Why choose to work with us:<ul><li>Competitive salary package.</li><li>Opportunity to work in a supportive and inclusive team environment.</li><li>Work-life balance with a structured schedule.</li><li>Employee discounts on services.</li><li>Opportunity to make a local community impact.</li></ul> <h3>Task & responsibilities</h3>The main responsibilities will encompass, but are not limited to:1. Food Preparation and Cooking<ul><li>Prepare, season and cook a variety of Indian and Pakistani dishes, including curries, biryanis, kebabs, tandoori items, sauces and breads.</li><li>Operate tandoors, ovens, grills and other cooking equipment safely and efficiently.</li><li>Follow approved recipes, portion sizes and cooking methods to maintain consistent taste, quality and presentation.</li></ul>2. Quality and Presentation<ul><li>Check the freshness, flavour, temperature and overall quality of food before service.</li><li>Ensure meals are correctly portioned, plated and garnished according to restaurant standards.</li><li>Maintain consistency in taste, texture and presentation across all menu items.</li></ul>3. Stock and Food Storage<ul><li>Receive and inspect food deliveries to ensure ingredients are fresh and of suitable quality.</li><li>Monitor stock levels and advise management when ingredients and kitchen supplies require replenishment.</li><li>Store ingredients at appropriate temperatures and follow FIFO stock-rotation procedures.</li></ul>4. Food Safety and Kitchen Hygiene<ul><li>Maintain high standards of cleanliness, hygiene and food safety throughout the kitchen.</li><li>Ensure food is prepared, cooked, cooled, reheated and stored in accordance with food-safety requirements.</li><li>Clean and sanitise kitchen equipment, utensils and food preparation areas regularly.</li></ul>5. Menu and Kitchen Support<ul><li>Assist with menu planning, recipe development and the introduction of new or seasonal dishes.</li><li>Work cooperatively with cooks, kitchen hands and front-of-house staff to ensure smooth kitchen operations.</li><li>Provide guidance to junior kitchen staff on food preparation, cooking techniques and kitchen procedures where required.</li></ul>&nbsp;Essential Skills and Abilities:<ul><li>Proven expertise in Indian culinary techniques, including Tandoor handling and cooking, and the use of authentic spices.</li><li>Exceptional skills in preparing a variety of Indian dishes, including curries, biryanis, and street food specialties.</li><li>Strong leadership and team management capabilities.</li><li>Ability to handle high-pressure kitchen environments and ensure smooth service during peak hours.</li><li>Sound knowledge of food safety and hygiene regulations, with a commitment to maintaining the highest standards.</li><li>Creative flair for designing menus and introducing innovative dishes.</li><li>Proficient in inventory and cost management practices.</li></ul>Role Requirements:<ul><li>Availability to work flexible hours, including evenings, weekends, and public holidays.</li><li>This position is open to Australian citizens, permanent residents, and holders of valid work visas</li></ul>&nbsp;Application Process: Interested candidates are invited to submit their updated CV and a cover letter outlining their suitability for the role. Applications must be complete to be considered. Only shortlisted applicants will be notified. <h3>Qualification & experience</h3>Qualifications and Experience:<ul><li>Certificate IV in Commercial Cookery or Diploma (or equivalent qualification).</li><li>Minimum of 3 years of experience as a Chef, preferably in an Indian restaurant setting.</li><li>Strong leadership and team management skills.</li><li>Excellent understanding of food hygiene and safety regulations.</li><li>Ability to work under pressure and handle multiple tasks efficiently.</li></ul>

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Hospitality and Tourism jobs in Glenelg Adelaide Sa

CHEF

Chef

Cook

CHEF/COOK

COOK

Cook

Cook (Chinese Cuisine)

EXPERIENCE CHEF

CHEF

Cook

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