Key Responsibilities•	Plan and develop menus in consultation with management, taking into account customer preferences, seasonal ingredients and food costs•	Prepare and cook a variety of Japanese dishes, including sushi, rice dishes, noodles, soups, grilled and fried menu items•	Oversee food preparation and cooking to ensure consistent quality, flavour, presentation and portion sizes•	Estimate ingredient requirements and food costs, and assist with ordering supplies and managing stock levels•	Check the quality and freshness of ingredients and monitor food quality throughout preparation and service•	Coordinate kitchen workflows to ensure efficient preparation and timely service during busy periods•	Discuss food preparation and service issues with management and kitchen and service staff•	Demonstrate cooking techniques and provide guidance to junior kitchen staff•	Train and supervise kitchen staff in food preparation, presentation and safe food handling practices•	Monitor stock rotation, storage temperatures and food preservation procedures to minimise waste and maintain food safety•	Implement and maintain food safety, sanitation and workplace health and safety procedures•	Maintain a clean, organised and hygienic kitchen environmentSkills and ExperienceThe successful applicant will have:•	A relevant Certificate IV or higher qualification in Commercial Cookery, Kitchen Management or a related field; or at least three years of relevant work experience•	At least one year of recent experience working as a Chef in a commercial kitchen•	Experience preparing Japanese cuisine, including sushi and hot dishes•	Ability to plan menus, estimate ingredient requirements and manage food costs•	Strong knowledge of cooking techniques, food presentation and quality control•	Sound knowledge of food storage, hygiene and food safety procedures•	Ability to coordinate kitchen operations and maintain consistent standards during busy service periods•	Ability to train and supervise junior kitchen staff•	Strong organisational, communication and teamwork skills•	Availability to work a flexible roster, including evenings, weekends and public holidaysEmployment Conditions•	Permanent full-time position•	Approximately 38 hours per week•	Salary of $79,456 - $83,200 plus superannuation per annum•	Rostered shifts, including evenings and weekendsPlease submit your resume outlining your qualifications, relevant employment experience and current availability&nbsp;&nbsp;&nbsp;

Hospitality & Tourism

Annual

Passionate Chef wanted! Join our dynamic kitchen team and show off your culinary creativity.

Chef Wanted – Japanese Restaurant

Full time

Hunter St. Hospitality is part of Urban Purveyor Group Pty Ltd.&nbsp;&nbsp;Various opportunities available for Chefs at Hunter St. Hospitality brands (Fratelli Fresh, El Camino Cantina &amp; The Bavarian) across the Miranda area!Find out more:Fratelli Fresh: https://www.fratellifresh.com.au/El Camino Cantina: https://www.elcaminocantina.com.au/The Bavarian: https://www.thebavarians.com/ <h3>Benefits</h3>We 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, Beverage and private health insurance discounts• Grow within one of the largest hospitality groups in Australia <h3>Task & responsibilities</h3>• Food preparation, support &amp; train the kitchen hand team &amp; produce high quality dishes• Working within a high performing team to deliver high quality products and a smooth service• Creating memorable and personalised experiences for our guests in a casual setting• Ensuring Food Safety &amp; Hygiene procedures are followed <h3>Qualification & experience</h3>Are you looking for your next opportunity in hospitality? Hunter St. Hospitality brands have a range of opportunities for Chefs (Sous Chef, Chef de Partie, Demi Chef and Commis Chef)• Previous experience in a commercial kitchen within a casual dining environment• A Culinary Professional that can deliver exceptional service• Exceptional knowledge of food safety &amp; hygiene• Flexibility to work across a rotating roster, including weekends and late nights

Hunter St. Hospitality is part of Urban Purveyor Group Pty Ltd.

Chefs - Hunter St. Hospitality Miranda

Job DetailsJob Title: Head ChefCompany: FOUNDERS ROOM PTY LTD T/A THE FOUNDERS ROOM WANDALocation: 2 Marine Esplanade, Cronulla NSW 2230Employment Type: Full-Time, OngoingSalary: AUD $95,000 - $105,000 per annum plus superannuation, commensurate with qualifications and experience.&nbsp;About the RoleThe Founders Room is seeking a qualified and experienced Head Chef to join our kitchen team. The successful candidate will be responsible for preparing and delivering high-quality dishes, contributing to menu development, coordinating daily kitchen operations and maintaining consistent standards of food quality, presentation and hygiene.This position requires a motivated and organised culinary professional who can work effectively in a fast-paced hospitality environment while supporting the efficient operation of the kitchen.&nbsp;About the CompanyThe Founders Room is a hospitality venue in Cronulla, New South Wales, committed to delivering quality food, attentive service and an enjoyable dining experience.We are seeking a dedicated culinary professional who shares our commitment to food quality, consistency, teamwork and customer satisfaction.&nbsp;How to ApplyInterested applicants are invited to submit their current resume and a brief cover letter outlining their relevant qualifications and professional culinary experience through the advertised recruitment platform.Only shortlisted applicants will be contacted.The Founders Room is an equal opportunity employer and welcomes applications from suitably qualified candidates from diverse backgrounds. <h3>Benefits</h3>What We Offer<ul style="list-style-type:disc;"><li style="text-align:justify;">Full-time, ongoing employment.</li><li style="text-align:justify;">Competitive remuneration plus superannuation.</li><li style="text-align:justify;">A professional, supportive and collaborative kitchen environment.</li><li style="text-align:justify;">Opportunities for professional development and culinary growth.</li><li style="text-align:justify;">The opportunity to contribute to menu development and dining experiences.</li></ul> <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li style="text-align:justify;">Plan and develop menus in consultation with management, taking into consideration seasonal ingredients, customer preferences and operational requirements.</li><li style="text-align:justify;">Prepare, season and cook a variety of dishes in accordance with established recipes, menu specifications and quality standards.</li><li style="text-align:justify;">Monitor the quality, freshness and suitability of ingredients and food products throughout preparation and service.</li><li style="text-align:justify;">Coordinate food preparation and cooking activities to ensure meals are prepared and served efficiently and consistently.</li><li style="text-align:justify;">Determine food preparation requirements, estimate ingredient quantities and associated food and labour costs, and coordinate the ordering of food supplies to maintain appropriate stock levels and support efficient kitchen operations.</li><li style="text-align:justify;">Monitor portion sizes, food presentation and consistency to maintain established culinary standards and minimise food wastage.</li><li style="text-align:justify;">Ensure compliance with food safety regulations, hygiene standards, safe food handling procedures and workplace health and safety requirements.</li><li style="text-align:justify;">Maintain appropriate food storage practices, including temperature control, stock rotation and monitoring of perishable ingredients.</li><li style="text-align:justify;">Supervise and provide guidance to kitchen staff, including cooks, kitchen hands and apprentices, as required.</li><li style="text-align:justify;">Assist in training junior kitchen staff in food preparation techniques, cooking methods, kitchen procedures and food safety practices.</li><li style="text-align:justify;">Prepare and accommodate special dietary requirements, food allergies and customer preferences where required.</li><li style="text-align:justify;">Collaborate with management and kitchen personnel to improve menu offerings, kitchen efficiency and overall dining quality.</li></ul> <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li style="text-align:justify;">AQF Certificate IV in Kitchen Management, AQF Associate Degree, Advanced Diploma or Diploma in Commercial Cookery, Hospitality (culinary specialisation) or a relevant culinary discipline, or an equivalent overseas qualification, together with at least one year of relevant professional experience as a Chef.</li><li style="text-align:justify;">Alternatively, at least three years of relevant professional experience as a Chef may substitute for formal qualifications.</li><li style="text-align:justify;">Demonstrated experience working as a Chef in a commercial kitchen, restaurant, hotel, catering or comparable hospitality environment.</li><li style="text-align:justify;">Strong knowledge of cooking techniques, menu planning, food preparation and kitchen operations.</li><li style="text-align:justify;">Demonstrated ability to maintain high standards of food quality, presentation, hygiene and food safety.</li><li style="text-align:justify;">Experience coordinating kitchen activities, managing food preparation requirements and guiding junior kitchen personnel.</li><li style="text-align:justify;">Good communication, organisational and time-management skills.</li><li style="text-align:justify;">Ability to work effectively both independently and as part of a team in a busy service environment.</li><li style="text-align:justify;">Flexibility to work rostered shifts, including evenings, weekends and public holidays, according to operational requirements.</li></ul>

Do you have the legal right to work in Australia for this full-time, permanent position?

Do you have at least 1 year of commercial kitchen experience as a Head Chef?

The Founders Room is seeking a qualified and experienced Head Chef to join our kitchen team.

Head Chef

Head Chef role at Fratelli Fresh Miranda which is a venue part &nbsp;(Ubran Purveyor Group PTY LTD) - responsible for leading a high performing team and providing exceptional culinary experiences for our guests.Key responsibilities🍝 Culinary &amp; MenuCreate, develop, and refine Italian-style menus inspired by authentic regional traditions.Prepare and present dishes to consistently high standards of taste and appearance.Innovate seasonal specials while respecting the restaurant’s style and guest preferences.👩‍🍳 Kitchen LeadershipLead and coordinate kitchen staff -assign stations, supervise performance, provide training and foster teamwork.Oversee daily kitchen operations to ensure smooth service and efficiency.Maintain kitchen discipline, quality control, and portion consistency.Weekly team rosters📦 Operational ManagementManage inventory, order ingredients, and control food and labour costs.Ensure compliance with health, hygiene and food safety standards.Maintain equipment and manage kitchen cleanliness and organisation.🤝 Teamwork &amp; CollaborationWork closely with restaurant management and front-of-house to ensure excellent guest experiences.Communicate menu changes, specials and kitchen requirements to staff effectively. <h3>Benefits</h3> <h3>Task & responsibilities</h3>Key responsibilities🍝 Culinary &amp; MenuCreate, develop, and refine Italian-style menus inspired by authentic regional traditions.Prepare and present dishes to consistently high standards of taste and appearance.Innovate seasonal specials while respecting the restaurant’s style and guest preferences.👩‍🍳 Kitchen LeadershipLead and coordinate kitchen staff -assign stations, supervise performance, provide training and foster teamwork.Oversee daily kitchen operations to ensure smooth service and efficiency.Maintain kitchen discipline, quality control, and portion consistency.Weekly team rosters📦 Operational ManagementManage inventory, order ingredients, and control food and labour costs.Ensure compliance with health, hygiene and food safety standards.Maintain equipment and manage kitchen cleanliness and organisation.🤝 Teamwork &amp; CollaborationWork closely with restaurant management and front-of-house to ensure excellent guest experiences.Communicate menu changes, specials and kitchen requirements to staff effectively. <h3>Qualification & experience</h3>-Must have 2 years experience as head chef-Must hold valid work rights that permit full time work in australia&nbsp;

Exciting opportunity for a passionate head chef looking to join an established hospitality group

Chef – Full Time | Potts Point, Sydney NSWSalary: $80,000 – $85,000 per annum + superannuationCountry Hotel Group Pty Ltd is seeking an experienced and qualified Chef to join our busy Italian restaurant in Potts Point. This is a full-time, ongoing position (40 hours per week) covering lunch and dinner services, including weekends and public holidays on a rotating roster.To apply, please submit your resume and a short cover letter outlining your relevant experience. <h3>Benefits</h3><ul><li>$80,000 – $85,000 per annum + superannuation</li><li>Stable, full-time ongoing employment</li><li>Input into menu development and seasonal specials</li><li>A supportive, established team in the heart of Potts Point</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan menus, estimate food and labour costs, and order supplies</li><li>Prepare, cook and present dishes to a consistent, high standard</li><li>Monitor food quality during preparation and service</li><li>Discuss food preparation issues with management and kitchen staff</li><li>Demonstrate cooking techniques and advise on cooking procedures</li><li>Ensure compliance with food safety, hygiene and WHS requirements (NSW Food Authority)</li><li>Manage stock control, rotation, storage and waste</li><li>Help train kitchen staff and plan rosters</li><li>Contribute to seasonal specials and menu development</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Commercial Cookery or higher (or an equivalent qualification)</li><li>At least 2 years' full-time experience as a Chef in a commercial kitchen</li><li>Experience in Italian or Mediterranean cuisine preferred</li><li>Ability to work under pressure in a fast-paced environment</li><li>Good communication and teamwork skills</li><li>Food Safety Supervisor certificate (or willingness to obtain one)</li><li>Availability for evenings, weekends and public holidays</li></ul>

Experienced Chef to join our busy Potts Point kitchen – full time, $80k–$85k + super.

Chef

Mensho Tokyo is seeking an experienced and motivated Chef to join its kitchen team at Victoria Cross, North Sydney. The successful candidate will prepare high-quality Japanese dishes, maintain food quality and presentation standards, and contribute to the smooth operation of the kitchen. <h3>Benefits</h3>&nbsp;<ul><li>Full-time employment</li><li>Competitive salary of $80,000 + superannuation</li><li>Work in a professional Japanese restaurant environment</li><li>Supportive and collaborative kitchen team</li><li>Opportunities to develop culinary skills</li><li>Staff meals and workplace benefits</li></ul> <h3>Task & responsibilities</h3>&nbsp;<ul><li>Prepare and cook Japanese dishes according to recipes and restaurant standards</li><li>Prepare ingredients, sauces, stocks and other kitchen components</li><li>Maintain consistent food quality, presentation and portion sizes</li><li>Monitor food quality, freshness and storage</li><li>Assist with stock control and minimise food wastage</li><li>Maintain a clean and organised kitchen</li><li>Follow food safety, hygiene and WHS requirements</li><li>Work efficiently during busy service periods</li><li>Coordinate with kitchen staff to ensure smooth service</li><li>Assist with general kitchen operations and menu preparation</li></ul> <h3>Qualification & experience</h3>&nbsp;<ul><li>Minimum 1 year of experience as a Chef or in a similar commercial kitchen</li><li>Relevant culinary qualification is desirable</li><li>Experience with Japanese cuisine is highly regarded</li><li>Good knowledge of food preparation and cooking techniques</li><li>Understanding of food safety and hygiene requirements</li><li>Ability to work effectively in a fast-paced environment</li><li>Strong teamwork and communication skills</li><li>Reliable, organised and committed to high food standards</li></ul>

Join Mensho Tokyo at Victoria Cross and develop your culinary career in a dynamic Japanese restaurant environment.

Chef – Tweed Indian HutBanora Point NSW 2486 | Full-time | $80,000 per year plus superannuationAAR Corporation Pty Ltd (Hire Sphere Global) is advertising this position on behalf of JSR Benipal Pty Ltd, trading as Tweed Indian Hut.Position overviewWe are seeking a skilled and experienced Chef to lead our kitchen full-time. The ideal candidate will have a strong background in commercial kitchens, sound leadership skills and a passion for producing authentic, high-quality Indian food. The role involves planning menus, overseeing food preparation for dine-in, takeaway and delivery service, supervising kitchen staff, managing costs and stock, and maintaining a clean, safe and organised kitchen.Key responsibilitiesPlan and direct food preparation and cooking activities, including tandoor, curry, rice and bread preparationDevelop and modify menus, including specials and vegetarian and vegan dishes, to meet quality standardsEstimate food requirements and food and labour costsPrepare and cook food to a consistent standard across dine-in, takeaway and delivery ordersSupervise and train kitchen staff, and demonstrate cooking techniquesUndertake rostering, ordering and stock control, including sourcing spices and specialty ingredientsManage and maintain the food safety program, including documentation and allergen managementComply with food safety, hygiene and workplace health and safety requirementsArrange equipment maintenance, repairs and purchasesResolve kitchen problems and customer feedback promptlyWork effectively with front-of-house staff to manage peak periods and online order volumesMaintain good time management during preparation and service periodsQualifications and experienceCertificate IV in Kitchen Management, Diploma of Hospitality Management, or equivalentMinimum 1 year of relevant commercial cooking experienceDemonstrated experience supervising kitchen staffSound knowledge of food safety and hygiene practicesAbility to manage food costs, ordering and stockStrong communication, leadership and organisational skillsHow to applyIf you are an experienced Chef looking for a full-time role leading the kitchen of a popular local Indian restaurant, apply through this platform with your resume and a cover letter outlining your experience.Job type: Full-timePay: $80,000 per year plus superannuationExperience: Commercial cooking – 1 year (required)Work location: In person, 21 Amaroo Drive, Banora Point NSW 2486

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

Chef – Tweed Indian Hut
Banora Point NSW 2486 | Full-time | $80,000 per year plus superannuation

Hospitality Services Manager is responsible for planning, managing, coordinating and overseeing the delivery of corporate hospitality services including barista bar, pantry, reception, catering, functions and event services across multiple client sites. The role ensures high standards of customer service and operational efficiency, oversees the successful delivery of services functions, manages staff and resources, and maintains strong client relationships and professional front-of-house operations. <h3>Benefits</h3><ul style="list-style-type:disc;"><li>Annual salary range on offer: $78,000 – $85,000 per year plus Super</li><li>Job Type: Full-time</li></ul> <h3>Task & responsibilities</h3><ul><li>Lead and oversee the day-to-day operations of Fossix Corporate Coffee's Workplace Hospitality services across corporate client sites, ensuring exceptional service delivery and client satisfaction.&nbsp;</li><li>Manage premium in-house corporate café operations, workplace barista bars, executive hospitality services and hospitality activation programs within large corporate environments.</li><li>Plan, coordinate and supervise corporate events for Fossix’s clients’ executive dining experiences, client functions, product launches, networking events and workplace engagement initiatives.</li><li>Establish and maintain high service standards across hospitality, café, catering and client-facing operations, ensuring consistency with Fossix's premium Workplace Hospitality brand.</li><li>Coordinate staffing requirements, workforce planning, rostering and resource allocation to support fluctuating operational and event demands.</li><li>Act as the primary liaison between corporate clients, venue stakeholders, suppliers and internal operational teams to ensure successful delivery of hospitality services.</li><li>Monitor service performance, customer feedback and operational outcomes, implementing continuous improvement initiatives to enhance workplace hospitality experiences.</li><li>Develop and maintain operational procedures, service protocols and quality assurance measures for workplace hospitality and event operations.</li><li>Oversee inventory management, purchasing and procurement of hospitality supplies, equipment, food and beverage products.&nbsp;</li><li>Ensure compliance with food safety regulations, workplace health and safety requirements, risk management procedures and company policies.</li><li>Prepare operational reports, utilisation analysis, staffing reports and service performance metrics for senior management.</li><li>Resolve client concerns, operational issues and service interruptions promptly while maintaining strong client relationships and service continuity.</li></ul>&nbsp;&nbsp; <h3>Qualification & experience</h3><ul><li>Relevant hospitality management qualifications and demonstrated experience managing hospitality services and teams.</li><li>1 year experience coordinating hospitality operations across multiple sites or service areas, preferably within corporate workplaces.</li><li>Demonstrated capability in rostering, staff supervision, training, service standards and resolving operational issues.</li><li>Practical knowledge of food safety, workplace health and safety, stock control and supplier coordination.</li><li>Strong organisational and communication skills, with the ability to manage competing site priorities and work effectively with corporate client contacts.</li><li>Experience with barista bar or corporate coffee operations is desirable.</li></ul>&nbsp;&nbsp;

Manage workplace hospitality services across corporate clients delivering exceptional service and ensuring client satisfaction.

Hospitality Services Manager

Hunter St. Hospitality is part of Urban Purveyor Group Pty Ltd.&nbsp;Hunter St. Hospitality is a leading Australian hospitality group, operating a diverse portfolio of over 40 venues across Sydney, Melbourne, Perth and other key markets.&nbsp;Its brands include internationally recognised Rockpool Bar &amp; Grill and The Cut Bar &amp; Grill, critically acclaimed Spice Temple and Saké Restaurant &amp; Bar, as well as Bar Patrón, 24 York, The Collective, Fratelli Fresh, El Camino Cantina, The Bavarian, 7 Alfred, Catch, Munich Brauhaus, Winghaus and SLICE.We are searching for our next leader at;<ul><li>El Camino Cantina, The Rocks</li></ul> <h3>Benefits</h3><ul><li>Competitive remuneration &amp; bonus incentives&nbsp;</li><li>Training, development, and career progression opportunities&nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Supportive leadership and team environment&nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Employee Assistance Program&nbsp; &nbsp; &nbsp;&nbsp;</li><li>Food, Beverage and private health insurance discounts</li><li>Grow within one of the largest hospitality groups in Australia</li></ul> <h3>Task & responsibilities</h3><ul><li>Provide strong, visible leadership on the floor and behind the scenes, ensuring a seamless guest experience</li><li>Foster a culture of excellence through the recruitment, training, and development of a high-performing front-of-house team</li><li>Collaborate closely with the Head Chef and executive leadership team to uphold brand integrity and achieve financial, service, and operational benchmarks</li><li>Manage labour, cost controls, and operational efficiency in line with venue goals and group expectations</li><li>Champion innovation, professionalism, and continuous improvement across all aspects of the business</li></ul> <h3>Qualification & experience</h3><ul><li>Proven experience as a General Manager or senior leadership role within a hatted, fine dining, or internationally recognised hospitality venue</li><li>A commitment to delivering exceptional guest service, with a deep understanding of the expectations of high-end clientele</li><li>Strong people leadership capabilities, with demonstrated success in managing, developing, and inspiring high-performance teams</li><li>Advanced financial and operational acumen, including budgeting, forecasting, and cost control</li><li>A professional demeanour, with a calm, confident, and solutions-focused approach</li></ul>

General Manager - Hunter St Hospitality

Key duties and responsibility :The successful candidate will be responsible for:• Preparing and cooking a variety of &nbsp;traditional Polish meals according to menus or instructions.• Ensuring food is cooked and presented to standard.• Following food safety and hygiene regulations in all kitchen activities.• Storing ingredients properly and handling food safely.• Cleaning kitchen equipment, cooking surfaces, and food preparation areas.• Assisting with basic stock control and minimising food wastage.• Adhering to WHS and safe food-handling practices at all times.The position will report to the Operations Manager.Work hours will be Monday to Friday, from 9:00 am to 5:00 pm, with occasional requirements outside standard hours for special events.&nbsp;Education:To be successful in this role, candidates should have:• A Certificate III or IV in Commercial Cookery or other relevant qualification.• At least 2 year of relevant experience with qualifications, or a minimum of 3 years of relevant work experience in lieu of formal education.&nbsp;Skill required:• Sound understanding of safe food-handling practices and workplace hygiene.• Strong time management and organisational skills.• Ability to work independently and under pressure.• Positive attitude and effective communication skills.Important: Applicants must have unrestricted work rights in Australia.To apply for this position, please email your resume and cover letter to 'Janusz at alchemy572@gmail.com'&nbsp;

Hospitality and Tourism jobs in Grays Point Sydney Nsw

Chef Wanted – Japanese Restaurant

Chefs - Hunter St. Hospitality Miranda

Head Chef

Head Chef

Chef

Chef

Chef

Hospitality Services Manager

General Manager - Hunter St Hospitality

Cook

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