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

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

SACE NSW PTY LTD is seeking a skilled chef/cook to join our team. Responsibilities include preparing and cooking meals, maintaining kitchen cleanliness, and ensuring food safety standards. Qualifications include a Certificate IV kitchen management or above and at least one year of relevant experience. Benefits include competitive salary, opportunities for growth, and a supportive work environment. Join us in creating delicious culinary experiences for our customers. <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunities for growth</li><li>Supportive work environment</li><li>Employee discounts</li><li>Flexible work schedule</li><li>Training and development opportunities</li></ul> <h3>Task & responsibilities</h3><ul><li>Prepare and cook meals according to recipes</li><li>Maintain kitchen cleanliness and organization</li><li>Ensure food safety standards are met</li><li>Assist with inventory management</li><li>Collaborate with team members to deliver high-quality dishes</li><li>Follow all health and safety regulations</li><li>Monitor food quality and freshness</li><li>Assist in menu planning and development</li><li>Provide excellent customer service</li><li>Stay up to date on industry trends and techniques</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Kitchen Management or above</li><li>Minimum 1 year of full time or equivalent experience</li><li>Strong knowledge of food preparation techniques</li><li>Ability to work in a fast-paced environment</li><li>Excellent communication skills</li><li>Attention to detail</li><li>Ability to work well in a team</li><li>Strong work ethic</li></ul>

Do you have the required qualification and experience?

How many years of experience do you have?

We are looking for a skilled and experienced chef or cook to join our enthusiastic and dynamic team.

Chef/Cook

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

<ul style="list-style-type:disc;"><li>Run prep and service in a fast-paced restaurant and bar kitchen</li><li>Work independently, including running one section or service solo when required</li><li>Employment type: Full-time</li><li>Pay: $79,423 + superannuation + tips</li><li>Start date: Must be available to commence work from 1 December 2026Minimum 1 years' experience working as a chef in a comparable venue</li><li>Experience with Mexican or Latin American cuisine is highly regarded</li><li>Current NSW Food Safety Supervisor certificate (essential)</li><li>Confident working independently and taking ownership of your section</li><li>Reliable, organised and calm under pressure during busy trade</li><li>Ability to assist junior chefs and cooks.</li><li>Must hold full working rights in Australia. Australian citizens and permanent residents are strongly encouraged to apply</li></ul>&nbsp;&nbsp; <h3>Benefits</h3>Weekly wages. Monthly tips. Annual team party. Paid sick leave. 20 days paid annual leave. Company is flexible with day and night rostering. Opportunity for future role growth.&nbsp;&nbsp; <h3>Task & responsibilities</h3>&nbsp;<ul style="list-style-type:disc;"><li>Prepare, cook and plate menu items to venue standards across all services</li><li>Run a section, and at times a full service, independently and to a consistent standard</li><li>Maintain compliance with NSW food safety requirements, applying Food Safety Supervisor certification in day-to-day kitchen operations</li><li>Manage daily prep, stock rotation and ordering support, keeping waste to a minimum</li><li>Keep the kitchen, cool rooms and storage areas clean, organised and compliant</li><li>Support menu delivery for event day/nights&nbsp;</li><li>Work closely with the venue manager and front-of-house team on service flow and timing</li><li>Follow the rotating roster, including lunches, evenings &amp; Saturday nights.&nbsp;</li></ul>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <h3>Qualification & experience</h3>&nbsp;&nbsp;The right candidate must have at least 1 years experience working in a similar role. Cookery qualification/apprenticeship desirable.&nbsp;

Join a great company that has been trading over ten years with a loyal guest following and great team and start loving your job.

About the roleThe Sous Chef will be responsible for organising and operating an allocated section of the kitchen and consistently preparing high-quality meals in accordance with established recipes, presentation standards and food-safety requirements.The successful candidate will work closely with the Senior Chefs and other kitchen team and front-of-house employees to support the efficient delivery of Mozart Coffee Lounge’s all-day breakfast and lunch service.&nbsp; <h3>Benefits</h3>Full Time EmploymentSalary $80,000-$82,000 + Superannuation&nbsp; <h3>Task & responsibilities</h3>Key duties and responsibilitiesOrganise and operate an allocated kitchen section under the direction of the Head Chef or Executive Chef.&nbsp;<ul style="list-style-type:disc;"><li>Plan and coordinate daily food preparation and service requirements for the allocated section, including mise en place, workflow and service timing.&nbsp;</li><li>Prepare and cook Mozart Coffee Lounge’s Austrian-inspired and Modern Australian menu, including all-day breakfasts, egg dishes, schnitzels, sausages, burgers, crepes, soups, pasta, grilled meats, salmon, salads and accompaniments.&nbsp;</li><li>Monitor the quality, flavour, portioning, consistency and presentation of dishes at all stages of preparation and service.&nbsp;</li></ul>Assist the Head Chef and Executive Chef with menu planning, recipe development, daily specials and improvements to cooking and preparation procedures.&nbsp;Estimate ingredient requirements, monitor stock levels and coordinate stock requisitions for the allocated section with the Head Chef.&nbsp;<ul style="list-style-type:disc;"><li>Check the quality and freshness of ingredients and ensure food is correctly stored, labelled and rotated to minimise wastage and maintain cost control.&nbsp;</li></ul>Discuss food-preparation and service issues with the Head Chef, kitchen team and front-of-house staff, including timing and dietary requirements.<ul style="list-style-type:disc;"><li>Demonstrate preparation and cooking techniques and provide day-to-day guidance to the Chef De Partie, Cook/Chef Assistant, Sandwich Hand and Kitchen Hand when working within the section.&nbsp;</li><li>Maintain an organised kitchen section and ensure compliance with food-safety, hygiene, allergen-management and workplace health and safety requirements.</li></ul> <h3>Qualification & experience</h3>To be considered for this position, applicants must have:<ul style="list-style-type:disc;"><li>an AQF Diploma or higher qualification in Commercial Cookery, Culinary Arts or a closely related discipline; and&nbsp;</li><li>at least one year of relevant full-time work experience as a Chef or Chef de Partie in a café, restaurant or comparable commercial kitchen.&nbsp;</li></ul>At least three years of relevant professional experience may substitute for the formal qualification requirement.Applicants must also demonstrate:<ul style="list-style-type:disc;"><li>experience managing or taking responsibility for a kitchen section;&nbsp;</li><li>sound knowledge of food preparation, cooking techniques, portion control and presentation;&nbsp;</li><li>experience preparing dishes in a busy all-day café or restaurant environment;&nbsp;</li><li>good knowledge of food-safety, hygiene and workplace safety requirements;&nbsp;</li><li>the ability to work efficiently and maintain consistent standards during busy service periods;&nbsp;</li><li>effective communication and teamwork skills;&nbsp;</li><li>strong attention to detail and organisational skills; and&nbsp;</li><li>availability to work a flexible roster, including weekends and public holidays.&nbsp;</li></ul>

Hospitality and Tourism jobs in Gymea Sydney Nsw

Chef Wanted – Japanese Restaurant

Chefs - Hunter St. Hospitality Miranda

Head Chef

Head Chef

Chef

Chef/Cook

Hospitality Services Manager

General Manager - Hunter St Hospitality

Chef

Sous Chef

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