The Chef will be responsible for preparing, cooking and presenting a broad range of dishes in accordance with Eureka Bistro's established menu, recipes and quality standards. The position requires strong knowledge of commercial kitchen operations and the ability to prepare Italian and bistro-style dishes, including pizza, pasta, risotto, meat, seafood, sauces, vegetables and other menu items.The Chef will also contribute to menu planning, food preparation, stock and inventory control, food safety compliance, portion and cost control, and the supervision and training of other kitchen staff. The successful candidate will be expected to maintain consistency in food quality and presentation while ensuring that meals are prepared efficiently during busy restaurant service periods.&nbsp; <h3>Benefits</h3><ul><li>Full-time position with minimum 38 hours per week</li><li>$82,000 salary + superannuation</li><li>Opportunity to work in an established Italian restaurant in Daylesford</li><li>Supportive and professional working environment</li><li>Opportunity to contribute to menu development</li><li>Develop culinary skills and experience in a professional kitchen</li><li>Ongoing career development opportunities</li></ul>&nbsp;&nbsp; <h3>Task & responsibilities</h3><ul><li>Planning, preparing, cooking and presenting a range of Italian and contemporary bistro-style dishes in accordance with the restaurant’s menu, recipes and quality standards.</li><li>Preparing a variety of menu items from scratch, including fresh pizza, pasta, risotto, sauces, meat, seafood, vegetables and starters, using fresh ingredients and appropriate commercial cooking techniques.</li><li>Planning menus and assisting with the development of new dishes and seasonal menu offerings in consultation with management.</li><li>Monitoring the quality, taste, portion size and presentation of dishes to ensure consistent standards.</li><li>Checking the quality and freshness of ingredients and ensuring appropriate storage, labelling and stock rotation.</li><li>Estimating food requirements, monitoring stock levels and assisting with the ordering of ingredients and kitchen supplies.</li><li>Maintaining appropriate portion control and managing food preparation practices to minimise wastage and control food costs.</li><li>Coordinating food preparation and cooking activities during busy service periods to ensure meals are prepared accurately and efficiently.</li><li>Regulating cooking equipment and monitoring cooking temperatures to ensure food is prepared safely and to the required standard.</li><li>Accommodating customer dietary requirements, allergies and reasonable special requests in coordination with front-of-house staff.</li><li>Supervising and providing guidance and training to cooks, kitchen hands and junior kitchen staff where required.</li><li>Ensuring compliance with food safety, hygiene and workplace health and safety requirements.</li><li>Maintaining the kitchen, food preparation areas, equipment and storage areas in a clean, safe and organised condition.</li><li>Working closely with management, kitchen staff and the front-of-house team to support efficient day-to-day restaurant operations.&nbsp;</li></ul> <h3>Qualification & experience</h3>The successful candidate will ideally possess:<ul><li>Minimum diploma and above relevant qualification in Commercial Cookery or an equivalent culinary qualification.</li><li>Relevant experience working as a Chef for at least one year in a commercial restaurant or similar hospitality environment.</li><li>Demonstrated experience preparing and cooking a variety of dishes in a busy commercial kitchen.</li><li>Knowledge and experience in Italian cuisine, including pizza, pasta, sauces, risotto and other Italian-style dishes, will be highly regarded.</li><li>Sound knowledge of food preparation, cooking techniques, food presentation, portion control and food safety requirements.</li><li>Ability to maintain consistent food quality and presentation during busy service periods.</li><li>Good organisational, communication and time-management skills.</li><li>Ability to work effectively both independently and as part of a kitchen team.</li><li>Experience in stock control, ordering, minimising food wastage and assisting with the supervision of junior kitchen staff.&nbsp;</li></ul>

Hospitality & Tourism

Annual

Join our established Italian restaurant in Daylesford as a full-time Chef. Create authentic Italian dishes, lead kitchen operations.

Chef

Full time

Toscanini is seeking an experienced and dedicated Chef to join its kitchen team in Caroline Springs, Victoria. The successful candidate will be responsible for overseeing food preparation and cooking, maintaining food quality and presentation, managing kitchen supplies, and ensuring efficient kitchen operations. The role requires a hands-on Chef who can work in a busy restaurant environment, coordinate kitchen activities, maintain consistent food standards and ensure meals are prepared and served in a timely manner. <h3>Benefits</h3><ul><li style="text-align:justify;">Competitive remuneration commensurate with qualifications and experience.</li><li style="text-align:justify;">Full-time employment with rostered shifts according to restaurant operating requirements.</li><li style="text-align:justify;">A supportive kitchen team and opportunities to develop professional cooking and leadership skills.</li></ul> <h3>Task & responsibilities</h3><ul><li style="text-align:justify;">Prepare and cook a variety of dishes in accordance with recipes, portion requirements and established quality standards.</li><li style="text-align:justify;">Monitor food quality, flavour, freshness, portion sizes and presentation before dishes are served.</li><li style="text-align:justify;">Estimate food requirements, calculate food costs and order ingredients and supplies according to demand.</li><li style="text-align:justify;">Monitor stock levels, minimise food wastage and ensure ingredients are stored appropriately.</li><li style="text-align:justify;">Coordinate daily kitchen activities to ensure efficient food preparation and timely service during busy trading periods.</li><li style="text-align:justify;">Supervise and guide kitchen staff in cooking techniques, food preparation procedures and kitchen practices.</li><li style="text-align:justify;">Train kitchen team members and assist in maintaining consistent preparation and service standards.</li><li style="text-align:justify;">Maintain cleanliness and hygiene throughout food preparation, cooking, storage and service areas.</li><li style="text-align:justify;">Ensure compliance with food safety regulations, HACCP procedures and applicable workplace health and safety requirements.</li><li style="text-align:justify;">Monitor food storage temperatures, stock rotation and the safe handling of ingredients.</li><li style="text-align:justify;">Accommodate customer dietary requirements and food allergies where requested and operationally appropriate.</li><li style="text-align:justify;">Maintain kitchen equipment and ensure it is used safely and in accordance with manufacturer instructions.</li><li style="text-align:justify;">Coordinate with restaurant management and service staff to manage orders, service timing and customer requirements.</li><li style="text-align:justify;">Ensure kitchen operations comply with relevant Australian Standards, workplace procedures and applicable food safety requirements.</li></ul> <h3>Qualification & experience</h3><ul><li style="text-align:justify;">Certificate III or Certificate IV in Commercial Cookery, Diploma of Hospitality Management, or an equivalent relevant qualification.</li><li style="text-align:justify;">Demonstrated experience as a Chef or in a comparable commercial kitchen role.</li><li style="text-align:justify;">Practical knowledge of commercial food preparation, cooking methods, menu execution and food presentation.</li><li style="text-align:justify;">Experience with stock control, food ordering, portion control and food cost management.</li><li style="text-align:justify;">Ability to coordinate kitchen operations and guide or train other kitchen staff.</li><li style="text-align:justify;">Knowledge of food safety, hygiene, safe food storage and HACCP principles.</li><li style="text-align:justify;">Ability to work efficiently during busy service periods while maintaining food quality and safety.</li><li style="text-align:justify;">Good communication, organisational and teamwork skills.</li><li style="text-align:justify;">Applicants must have valid working rights in Australia.</li></ul>

Lead the kitchen, shape the menu and build a team that takes pride in every plate that leaves the pass.

The Cook at La Porchetta Ballarat, operated by Yogine Pty Ltd, will be responsible for preparing and cooking a variety of Italian dishes in accordance with established recipes and food quality standards. The role will support the daily kitchen operations by preparing ingredients, cooking menu items, maintaining a clean and organised kitchen, and ensuring compliance with food safety and hygiene requirements. <h3>Benefits</h3><ul><li>Full-time employment opportunity</li><li>Work in a well-established Italian restaurant</li><li>Supportive and friendly kitchen environment</li><li>Opportunity to develop and strengthen cooking skills</li><li>Work with an experienced hospitality team</li><li>Variety of Italian dishes and cooking techniques</li></ul> <h3>Task & responsibilities</h3><ul><li>Prepare and cook Italian dishes including pasta, pizza, meat, seafood and other menu items.</li><li>Prepare ingredients and assist with daily kitchen preparation.</li><li>Follow recipes, portion sizes and food preparation standards.</li><li>Ensure food is cooked and presented consistently and to the required quality.</li><li>Maintain food hygiene, cleanliness and safe food handling practices.</li><li>Check the quality and freshness of ingredients.</li><li>Assist with stock rotation, storage and minimising food wastage.</li><li>Keep kitchen areas, cooking equipment and preparation areas clean and organised.</li><li>Work cooperatively with other kitchen staff during busy service periods.</li><li>Follow workplace health and safety and food safety requirements.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate III in Commercial Cookery or equivalent qualification is preferred.</li><li>Previous experience working as a Cook in a commercial kitchen is preferred.</li><li>Experience preparing and cooking Italian or similar cuisine is an advantage.</li><li>Good knowledge of food preparation, cooking methods and food safety practices.</li><li>Ability to work efficiently in a busy kitchen environment.</li><li>Good teamwork and communication skills.</li><li>Ability to maintain cleanliness and hygiene standards.</li><li>Availability to work flexible hours, including evenings, weekends and public holidays.</li></ul>

Join the team at La Porchetta Ballarat as a Cook and help prepare quality Italian cuisine in a busy and supportive restaurant environment.

Cook

The Chef/Cook at Indian Grill @ Ballarat is responsible for preparing and presenting a variety of authentic Indian dishes, maintaining traditional flavours and consistent food quality. The role focuses on delivering a satisfying dining experience through quality cuisine, attention to detail, and efficient kitchen operations in a fast-paced hospitality environment. <h3>Benefits</h3>Salary range: $75,000 - $85,000 per Annum + Superannuation. <h3>Task & responsibilities</h3>Responsibilities of Chef:&nbsp;<ul><li>Plan, prepare, and cook meals in dining or catering establishments.&nbsp;</li><li>Develop menus, estimate costs, and manage food inventory.&nbsp;</li><li>Maintain high standards of food quality, hygiene, and safety.&nbsp;</li><li>Lead kitchen teams, train staff, and demonstrate cooking techniques.&nbsp;</li><li>Work in high-pressure environments to deliver exceptional dining experiences.&nbsp;</li><li>Innovate recipes and ensure organized kitchen operations.&nbsp;</li></ul>Responsibilities of Cook:<ul><li>Execute daily meal preparations under guidance.&nbsp;</li><li>Plan, prepare, and cook meals in dining or catering establishments.&nbsp;</li><li>Work in high-pressure environments to deliver exceptional dining experiences.&nbsp;</li><li>Maintain high standards of food quality, hygiene, and safety.</li></ul> <h3>Qualification & experience</h3><ul><li>Completion of a 2-year Diploma of Hospitality Management (or equivalent qualification) is required.&nbsp;</li><li>Minimum 1 to 3 years of experience as Chef/Cook is required.</li><li>Strong time management skills.&nbsp;</li><li>Exceptional communication abilities.&nbsp;</li><li>Applicants must have full Australian work rights.&nbsp;</li><li>Australian Citizens or Permanent Residents are preferred.</li></ul>

Do you have 1 to 3 years of full-time work experience as a Chef/Cook?

Are you an Australian Citizen or Permanent Resident?

Prepare authentic Indian dishes, showcase your culinary skills, and deliver delicious meals in a fast-paced, vibrant kitchen environment.

Chef/Cook

K.A. Ponder Pty Ltd trading as Black Hill Hotel is seeking an experienced and qualified Chef to join its kitchen team on a full-time basis.The Chef will be responsible for planning, organising and coordinating food preparation and cooking. The role will involve preparing a diverse range of menu items while maintaining consistent standards of food quality, presentation and service.The Chef will also contribute to menu planning and specials, monitor food and kitchen supplies, coordinate kitchen activities during service, provide guidance to other kitchen staff and ensure food preparation and kitchen operations comply with applicable food safety and hygiene requirements.The successful applicant will have a minimum of two years' relevant experience as a Chef in a commercial hospitality environment and be capable of independently performing skilled culinary duties in a busy commercial kitchen. <h3>Benefits</h3><ul><li>Full-time permanent employment with an established Ballarat hospitality business</li><li>Competitive salary of $75,000 – $85,000 per annum plus superannuation, based on skills and experience</li><li>Opportunity to work within a family-owned and operated hotel</li><li>Opportunity to work across a diverse bistro and contemporary pub-style menu</li><li>Exposure to regular food specials, functions and special events</li><li>Opportunity to contribute to menu planning and development</li><li>Supportive and collaborative kitchen and hospitality environment</li><li>Opportunity to further develop professional culinary skills in a busy commercial kitchen</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan, organise and coordinate food preparation and cooking for the hotel's bistro menu, regular services, specials and functions.</li><li>Prepare and cook a diverse range of bistro dishes, including steaks and grilled meats, chicken, schnitzels, parmas, seafood, pasta, risotto, burgers, pizzas, salads and other menu items.</li><li>Assist with menu planning and development of daily, seasonal and promotional specials in consultation with management.</li><li>Monitor food quality, portioning, consistency and presentation to ensure dishes meet established menu and service standards.</li><li>Estimate food requirements, monitor ingredient usage and assist with ordering and maintaining appropriate kitchen supplies.</li><li>Coordinate kitchen activities and food preparation with other kitchen staff during busy lunch and dinner services.</li><li>Provide guidance and demonstrate appropriate cooking techniques and food preparation procedures to other kitchen staff where required.</li><li>Assist with the preparation and coordination of food for functions, group bookings, celebrations and special events.</li><li>Monitor food costs, stock usage and wastage and implement appropriate preparation and storage practices to support efficient kitchen operations.</li><li>Ensure food preparation and kitchen operations comply with applicable food safety, hygiene, sanitation and workplace health and safety requirements.</li></ul> <h3>Qualification & experience</h3><ul><li>Minimum 2 years' relevant experience as a Chef in a commercial kitchen, hotel, restaurant or bistro environment.</li><li>Minimum of Certificate IV in Commercial Cookery or an equivalent culinary qualification.</li><li>Demonstrated ability to plan, organise and coordinate food preparation and cooking in a commercial hospitality environment.</li><li>Demonstrated experience preparing and cooking a diverse range of bistro and pub-style meals.</li><li>Demonstrated experience with grill cooking, steaks, chicken, schnitzels, parmas, seafood, pasta, risotto, burgers and pizza.</li><li>Experience contributing to menu planning, specials and food production requirements.</li><li>Knowledge of food quality, presentation, portion control, stock management and food wastage.</li><li>Sound knowledge of commercial cooking techniques and food safety requirements.</li><li>Ability to coordinate kitchen activities and maintain consistent standards during busy service periods.</li><li>Ability to provide guidance and training to other kitchen staff.</li><li>Strong organisational, communication and teamwork skills.</li><li>Reliable, professional and committed approach to hospitality.</li></ul>

Join Black Hill Hotel as a skilled Chef, preparing diverse bistro dishes while contributing to menu development, specials and a dynamic kitchen team.

POSITION DESCRIPTION&nbsp;&nbsp;Position Title: Cafe or Restaurant Manager&nbsp;&nbsp;Employer: Haikmoller Restaurants Pty Ltd t/as Guzman y Gomez&nbsp;&nbsp;Location: Sebastopol, Victoria-3356&nbsp;&nbsp;Employment Type: Full-Time Salary: $80,000 + Superannuation &nbsp;&nbsp;POSITION SUMMARY&nbsp;&nbsp;The Cafe or Restaurant Manager is responsible for overseeing the day-to-day operations of the Guzman y Gomez restaurant, ensuring exceptional guest experiences, maintaining high food quality standards, driving business performance, and leading a high-performing team. The role requires strong leadership, operational management, customer service excellence, and a commitment to upholding GYG's values of quality, freshness, teamwork, and guest satisfaction. <h3>Benefits</h3>BENEFITS OF WORKING WITH GUZMAN Y GOMEZ&nbsp;<ul><li>Opportunity to work with one of Australia's leading and fastest-growing restaurant brands.&nbsp;</li><li>Career development and progression opportunities within a growing national and international business.&nbsp;</li><li>Comprehensive leadership and operational training programs.</li><li>Supportive and energetic team culture focused on collaboration and success.&nbsp;</li><li>Exposure to industry-leading restaurant systems and operational practices.&nbsp; Employee recognition and performance reward programs.&nbsp;</li><li>Staff discounts on meals and beverages.&nbsp;&nbsp;</li><li>Dynamic workplace that values fresh food, quality, innovation and exceptional guest experiences.&nbsp;&nbsp;</li><li>Opportunity to contribute to a company committed to delivering fresh, high quality food and outstanding customer service.</li></ul> <h3>Task & responsibilities</h3>KEY RESPONSIBILITIES:<ul><li>Oversee the daily operations of the restaurant, ensuring efficient service delivery, achievement of sales targets, and compliance with Guzman y Gomez operational standards and procedures.</li><li>Lead, motivate and manage restaurant team members to deliver exceptional customer experiences while maintaining a positive, productive and high performing workplace culture.</li><li>Collaborate with kitchen leadership to review menu offerings, evaluate customer preferences, and support the implementation of new menu items, promotional products and seasonal campaigns.&nbsp;</li><li>Develop and implement operational strategies to improve restaurant performance, increase profitability, maximize labor productivity and enhance overall guest satisfaction.</li><li>Plan and coordinate catering orders, local store marketing initiatives, promotional events and community engagement activities to drive customer growth and brand awareness.&nbsp;</li><li>Monitor restaurant sales performance, analyse key business metrics and prepare operational reports to identify opportunities for continuous improvement.</li><li>Manage purchasing activities, including food ingredients, beverages, packaging materials and restaurant supplies, ensuring stock availability while controlling costs and minimizing wastage.</li><li>Maintain accurate records of inventory levels, stock movements, sales transactions, labor costs and financial performance in accordance with company requirements.</li><li>Develop, manage and monitor budgets, ensuring expenditure remains within approved targets while maintaining operational efficiency and service quality.</li><li>Ensure the restaurant consistently complies with food safety legislation, workplace health and safety requirements, company policies and all relevant regulatory obligations.</li><li>Conduct regular inspections of dining, kitchen and storage areas to ensure cleanliness, hygiene, maintenance standards and overall presentation meet company expectations.&nbsp;</li><li>Recruit, onboard, train and develop team members, providing ongoing coaching, performance feedback and professional development opportunities.&nbsp;</li><li>Prepare and manage staff rosters based on forecasted sales, operational requirements and labor budgets to optimize workforce productivity.&nbsp;</li><li>Address employee performance matters, resolve workplace issues and support the implementation of performance improvement initiatives where required.</li><li>Engage directly with customers to obtain feedback on food quality and service standards, proactively resolving concerns to maintain high levels of customer satisfaction.&nbsp;</li><li>Oversee cash handling procedures, end-of-day reconciliations and financial controls to ensure accuracy, accountability and compliance with company policies.&nbsp;</li><li>Coordinate restaurant opening and closing procedures and ensure operational readiness during all trading periods.</li><li>Liaise with suppliers and service providers to maintain product quality, negotiate supply requirements and ensure timely delivery of goods and services.&nbsp;</li><li>Monitor compliance with franchise standards, brand requirements and operational audits, implementing corrective actions where necessary.</li><li>Support front-of-house operations during peak service periods, assisting with customer inquiries, reservations, order management and service coordination to ensure a seamless dining experience.</li></ul> <h3>Qualification & experience</h3>SKILLS AND EXPERIENCE&nbsp;<ul><li>Diploma or higher qualification in Hospitality Management, Business Management or a related field.&nbsp;</li><li>Minimum one year of relevant management experience in a café, restaurant, quick-service restaurant or hospitality environment.&nbsp;&nbsp;</li><li>Strong leadership, communication and interpersonal skills.&nbsp;&nbsp;</li><li>Excellent customer service and problem-solving abilities.&nbsp;&nbsp;</li><li>Experience in budgeting, stock control and financial management.&nbsp;&nbsp;</li><li>Sound knowledge of food safety and workplace health and safety requirements.&nbsp;&nbsp;</li><li>Ability to work effectively in a fast-paced environment and manage multiple priorities.</li></ul>

Join Guzman y Gomez Sebastopol as a Cafe or Restaurant Manager to lead a dynamic team, drive operational excellence & deliver exceptional experience.

Cafe or Restaurant Manager

Rubens@Hepburn
RUBENS@HEPBURN is seeking a skilled Chef and Cook to join our team. They will be responsible for creating delicious and visually appealing dishes, maintaining a clean and organized kitchen, and ensuring food safety standards are met. The ideal candidate will have a passion for cooking, strong culinary skills, and the ability to work well under pressure.Benefits<ul>
<li>Competitive salary</li>
<li>Opportunities for career growth</li>
<li>Work-life balance</li>
<li>Health and wellness</li>
<li>Training and development opportunities</li>
</ul>Task &amp; responsibilitiesPosition 1: Chef
Duties &amp; Responsibilities:
<ul>
<li>Lead and supervise kitchen operations</li>
<li>Design and develop creative, seasonal menu items</li>
<li>Oversee food preparation and presentation to ensure high standards</li>
<li>Maintain kitchen inventory and control costs</li>
<li>Train and mentor junior kitchen staff</li>
<li>Ensure full compliance with food safety and hygiene regulations</li>
</ul>
Position 2: Cook
Duties &amp; Responsibilities:
<ul>
<li>Prepare and cook dishes according to set recipes and menu</li>
<li>Assist in food preparation and storage</li>
<li>Maintain cleanliness and organization of the kitchen area</li>
<li>Work collaboratively with chefs and kitchen team</li>
<li>Follow all health and food safety guidelines</li>
<li>Monitor quality and consistency of food served</li>
</ul>Qualification &amp; experienceQualifications &amp; Experience for Chef:
<ul>
<li>AQF Diploma or higher qualification in Commercial Cookery OR at least 3 years of experience as a Chef in a commercial kitchen</li>
<li>Proven 1-year industry experience</li>
<li>Strong leadership and team management skills</li>
<li>Advanced knowledge of Italian cuisine preferred</li>
<li>Proven experience in menu creation and kitchen operations</li>
<li>Excellent time management and organizational skills</li>
</ul>
Qualifications &amp; Experience for Cook:
<ul>
<li>Certificate III or IV in Commercial Cookery OR at least 3 years of experience as a Cook in a fast-paced kitchen</li>
<li>Proven 1-year industry experience</li>
<li>Good understanding of food handling and hygiene standards</li>
<li>Ability to follow instructions and work under supervision</li>
<li>Strong communication and team-working skills</li>
<li>Passion for delivering high-quality meals</li>
</ul>
About Company Rubens@Hepburn is a fully licensed restaurant serving Mediterranean style cuisine in an inviting setting. Our menu features a blend of contemporary and classic flavours, specializing in gourmet cuisine crafted with the finest ingredients. We pride ourselves on delivering an unforgettable experience to every guest.

 This job is posted from Workinitiatives platform.
 
Work Type: Full time
Salary: $80000-85000
Job Publish: 06-09-2026
Job Expire: 06-10-2026

Rubens@Hepburn
RUBENS@HEPBURN is seeking a skilled Chef and Cook to join our team.

Skilled Chef/Cook Needed - Full-Time Position

Barista &amp; Front of House — Lotte
Lotte is looking for a couple of great people to join our team.
We’re a small, busy café near Daylesford focused on really good coffee, seasonal food and great hospitality. We’re looking for people who genuinely enjoy working with people, care about what they do and want to be part of a small team.
We currently have positions available for:
Barista 
 Experience working with specialty coffee is preferred, but we’re happy to hear from the right person.
Front of House 
 We’re looking for someone friendly, switched-on and confident in a busy café environment. Hospitality experience is preferred.
What we’re looking for
<ul>
 <li>A genuine love of hospitality</li>
 <li>Friendly, warm and confident customer service</li>
 <li>Good communication and teamwork</li>
 <li>Someone reliable and willing to get stuck in</li>
 <li>The ability to work well in a busy environment</li>
 <li>Previous café/hospitality experience is preferred</li>
</ul>
We’re a small team, so personality and a good attitude are just as important to us as experience.
Location: Hepburn Springs, VIC Positions: Barista &amp; Front of House Employment: Casual / part-time, with potential for more hours for the right person
If you think you’d be a good fit for Lotte, we’d love to hear from you.
Please apply with a short introduction and your experience via hello@cafelotte.com.au.
Pay: $27.00 – $45.00 per hour
Expected hours: 15.0 – 30.0 per week
Work Location: In person

Barista &amp; Front of House — Lotte
Lotte is looking for a couple of great people to join our team.

Hospitality and Tourism jobs in Hepburn Springs

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Chef

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Chef

Cafe or Restaurant Manager

Skilled Chef/Cook Needed - Full-Time Position

Barista/All Rounder

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