Total 9 chef job vacancies in VIC - Melbourne - CBD & Surrounds

The Company
Hawthorn Grange is in the heart of leafy Hawthorn. At Hawthorn Grange, we promote the health and well-being of our residents and assist them in maintaining strong relationships with their family and friends. All our residents enjoy their own private, secure, and beautifully appointed room with ensuite, and of course all their favourite personal touches. Our care also extends to maintaining resident's activities and well-being. Families are welcome at any time and can stay for dinner and drinks with their loved ones. Our meals are high quality, focusing on variety and nutrition and cater to everyone's tastes and requirements.

About the Role
The Age Care provides breakfast, lunch, dinner, and a function menu filled with colourful, nutritious, and organic fare. We operate breakfast, lunch, and dinner 7 days per week. The position of Chef intends to lead the kitchen in cooking food, creating, and cooking meals unique to the aged care. The primary objective of the role is to prepare dishes and be responsible for maintaining a safe and healthy work environment. We are currently seeking a Chef (for a full-time position) which is critical to our ability to operate the business.
Job Description
Position: Chef
Location of work: 7-9 Hunter Street, Hawthorn 3122
Employment type: Permanent, Full time
Salary Range: $85,000 - $90,000 plus Superannuation
Required skills
The main duties of the position include: -
Duties include, but are not limited to -
-Supervise the preparation of all resident meals.

- Providing a high-quality food delivery service that will be a point of difference for residents and families and will enrich the lives of all residing at Hawthorn Grange.
- Planning Iris Manor menu to ensure food is appropriate to the season, there is minimal repetition of meals and the meals available provide adequate nutrition to residents.
- Prepare food within Iris Manor according to the dietary requirements of residents.
- Ensure meals are produced on time, and sufficient quantities are available for all residents.
- Ensure efficient use of resources and maximise service offering within budget.
- Maintain stock levels of all kitchen supplies.

Ensure compliance with Food Safety Standards

- Ensure compliance with all regulations relating to the operation of the kitchen.
- Ensure the Food Safety Plan is up to date and compliant with current regulations.
- Manage food ordering and storage according to relevant regulations.
- Ensure the kitchen is kept clean and maintain cleaning requirements.
Oversee and supervise all kitchen staff.

- Ensuring all kitchen staff are compliant with any legislative training requirements.
- Rostering of all kitchen staff
- Assisting with the recruitment of kitchen staff when required
- Ensure all kitchen staff are aware of their duties and what is expected of them.
- Teach new staff skills they require to perform their roles to the required standards.
- Oversee and monitor the work of kitchen staff to ensure all tasks are done as required.
- Develop the skills and maximise the potential of all kitchen staff.
- Give staff feedback on their performance to enable staff development.
- Ensure any staffing issues are resolved fairly and quickly.

Skills required:
- At least certificate IV in commercial cookery
- A minimum of 2 years of relevant experience is required.

Key attributes/ Skills:
- Communication
- Leadership
- Interpersonal skills.
- Capable of delegating multiple tasks.
- Excellent record of kitchen management.
- Excellent time management skills.
- Perfection in sanitation and quality control.
- Knowledge of all safety standards.
Are you interested in the role? Apply for the role if you think you meet the criteria, and we'll contact you shortly. Only eligible candidates will be contacted.

The Shamrock Hotel Echuca is currently offering a permanent full-time position for a fully qualified cook/chef to join our experienced team.

Located in the heart of historic Echuca, the Shamrock Hotel has been catering to the locals and tourists since 1864 and offers a great opportunity to work with an experienced international team. 

The person we are looking for will have 2 years or more experience in a similar role, with larder, grilling and pan work as well as food preparation. The applicant must be able to work under pressure and in a busy environment and provide verifiable references from previous employers in a similar role. The applicant will have certificate III & IV of commercial cookery and or diploma of Hospitality.

This is Not a will train position, you must be fully skilled in ALL aspects of culinary arts, especially grill to be eligible for this position.

This job is a salaried job $60,000-$72,000.

To apply for this job, please forward you CV with references and relevant qualifications to our Executive Chef/Thomas Dunlap at chef@shamrockhotel.com.au

POSITION DESCRIPTION
JOB TITLE: Head Chef
JOB TYPE: Full Time
REPORTS TO: Director/Group Head Chef
LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, 3000
ROLE:
The Head Chef will oversee and manage the daily operations of the kitchen. They will effectively manage all staff under their supervision ensuring each level has clear guidance and instruction on what is expected of them and understands how to achieve these targets. As part of this the Head Chef will guide, oversee, and actively train all staff in their team to perform their roles and drive growth and development. The Head Chef will be ultimately responsible for all ordering procedures ensuring that produce is of suitable quality, price, and quantity to fit the needs of the venue and adhere to the budget. The Head Chef will achieve the food cost targets of the venue and where possible negotiate the best prices for products from suppliers. The Head Chef will monitor and manage staff costs through effective rostering, adhering to break times and maximising productivity. Minimising wastage will be a key part of the Head Chef’s role. They will ensure that all sections of the kitchen are using produce efficiently and install practices and systems to achieve this and control costs. The hygiene, food safety, and sanitisation of the kitchen will be correctly managed by the Head Chef to always ensure compliance and the highest standards. All relevant paperwork must be managed by the Head Chef making sure that those responsible within in the team are completing required documents in good time and correctly. The Head Chef will liaise with and communicate effectively with the front of house team to ensure that guests are receiving exceptional experiences that exceed expectation. The Head Chef will create innovative and creative dishes that match the style and food culture of the venue.

MAIN DUTIES/RESPONSIBILITIES:
• Oversee and direct all day-to-day operations of the kitchen
• Lead the training, development, and growth of all staff in all areas of the kitchen setting targets and monitoring performance
• Educate and pass on knowledge to staff on the fundamentals of cooking and excellent plate presentation
• Empower kitchen team to make decisions, develop, take on responsibility and meet clearly defined goals and objectives
• Ensure all preparation is done according to well defined recipes demonstrating consistency and meeting quality standards
• Constantly looks for ways to improve all aspects of kitchen operations
• Constantly strives to improve and refine plating and the quality of dishes produced in the kitchen
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
• Have detailed understanding of every role within the kitchen to cover sections or select appropriate replacements in the absence of staff and delegate effectively
• Utilizes interpersonal and communication skills to guide, lead, and influence kitchen staff
• Make sound financial and business decisions to achieve budget targets and ensure kitchen team are doing the same
• Provide and support service behaviours that are above and beyond for customer satisfaction and retention
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Continuously review staffing levels and rostering to ensure guest service, operational needs and financial objectives are met
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Recognise and source superior quality produce considering flavour, provenance, sustainability, and cost by maintaining strong relationships with suppliers
• Ensure compliance with food handling, hygiene, and sanitation standards
• Maintain accurate records in accordance with all food safety requirements
• Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local Health department
• Ensure kitchen team demonstrate exemplary standards of grooming, hygiene, and sanitation and ensure employees maintain all food handling and sanitation certifications
• Develop and maintain a high standard of procedure of purchasing, receiving, preparation, production and presentation of food
• Maintain food storage standards in the kitchen
• Interact with front of house to obtain feedback on food quality, presentation, and service levels,
• Maintain a good relationship between back and front of house to ensure a healthy working environment and the best dining experience for guests
• Actively responds to and handles guest problems and complaints
• Follows and enforces all applicable safety procedures specified for all kitchen staff
• Analyse, understand, and discuss all daily, weekly, and monthly food cost reports with key F&B team members to find ways of improving results
• Able to perform additional duties as requested by management when required.
• Ensure disciplinary procedures and documentation are completed according to management guidelines set by the restaurant
• Play a lead role in the recruitment of new employees in the kitchen

PERFORMANCE GOALS:

• Continuously action and uphold the employers mission statement and core values
• Adhere to and uphold all company policies and procedures
• Integrate with team members and work collaboratively to achieve restaurant goals
• Communicate effectively and appropriately with all colleagues
• Maintain high levels of personal presentation, hygiene, and grooming
• Observe high levels of punctuality
• Demonstrate a consistent attitude and look to encourage and motivate colleagues
• Achieve the budgeted food cost targets set by the Group Head Chef
• Achieve the budgeted wage cost targets set by the Group Head Chef
• Install and drive a culture of learning, training, growth, and development in the kitchen
• Monitor stock levels, orders, pricing, and wastage to effectively control costs
• Demonstrate honesty, integrity, and lead by example
• Create and develop new menu items in accordance with timeframes set by the Director/Group Head Chef

POSITION DESCRIPTION
JOB TITLE: Sous Chef
JOB TYPE: Full Time
REPORTS TO: Director/Group Head Chef/Head Chef
LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, 3000

About the role

We are looking for a professional Sous Chef to amaze the patrons of our establishment with excellent cooking according to our chef's recipes and specifications. You will maintain consistency and collaborate with our kitchen team to develop and deliver our product.

Responsibilities
• Prepare menus in collaboration with the Maha team.
• Ensure adequacy of supplies at the cooking stations.
• Prepare ingredients that should be frequently available.
• Follow the guidance of the Head Chef and have input in new ways of presentation.
• Put effort in optimising the cooking process with attention to speed and quality.
• Enforce strict health and hygiene standards.
• Help to maintain a climate of smooth and friendly cooperation.
Requirements
• Proven experience in a Sous Chef role (min 3 years).
• Excellent use of various cooking methods, ingredients, equipment and processes.
• Ability to multitask and work efficiently under pressure.
• Knowledge of best cooking practices.
• Relevant trade certificate.
• Must be able to work in Australia in a full-time capacity .

About the company
Exceptional experiences is what Maha is renowned for. Quality staff, produce, ambience, beverages and award-winning wine lists. We are privately owned and operated with our owners, including Shane Delia, working hands-on in the venue. We currently employ over 50 staff and are firmly focused on identifying our team's individual needs. Those who possess leadership talent will be provided with pathways to develop and grow with us. We also recognise the importance of stability and work-life balance, and provide an environment where this can be achieved.

Benefits
• A supportive work environment that provides stability and growth opportunities based on individual skills, wants and goals.
• Close to public transport.
• Fixed rosters available, based on individual employee needs.
• The opportunity to be exposed to high profile events, locally and internationally.
• The opportunity to work with Shane Delia on many of his internal and external projects

Dynamic Restaurant located in bustling Newstead is seeking a positive and creative Sous Chef to join their team.
The Company:
A well-known Restaurant located in New Farm that prides itself on incredible food and drinks and fabulous service. Flexing a fusion menu incorporating global flavours , this venue loves to display creativity and exploration for a fun and sophisticated menu. This company prides itself on providing a proper work/life balance with flexible rosters and minimal overtime, truly prioritising its team's well being.
The Role:
Seeking an experienced Sous Chef with a collaborative and inclusive leadership style. A Chef who has a flair for creating incredible menu offerings for one-of-a-kind events. Must have a great understanding of financials including menu costing, rostering and ordering. Willing to work as a team player with a fabulous opportunity to work across two stunning locations to avoid stagnation and promote continuous development. ... Click here to view more detail / apply for Sous Chef

Southern Cross Care (Broken Hill) Ltd. has been a premier provider of aged care services for over 40 years, with a focus on delivering a high level of individualised personal care, wellness, and enablement for the most vulnerable in our community.
We are seeking applications for the position of full time Head Chef within our kitchen team. This position is based at Oasis Aged Care in Irymple.

What can Southern Cross Care Broken Hill offer you?
• Full on-the-job training
• Benefit of not for profit salary sacrifice options to increase your take home pay
• Friendly team environment

Our Head Chef is responsible for:
• Ensure the day-to-day purchase, delivery, storage, preparation, cooking, service and presentation of food and drink for Residents is
completed within the prescribed standards
• Provide meals that are well accepted by resident in type, quantity and variety, as well as temperature on serving
• Operate as efficiently as possible and at a cost within the food service budget and the relevant legislation
• Effectively supervise the performance of other chefs, cooks, kitchen team members and delegate tasks as required.
• Actively participate and contribute to Continuous Quality Improvement
• Liaise with the Facility Manager on issues in relation to the operation of the kitchen, food safety plans, and menu planning in a timely manner.

What we require from you:
• Right to work in Australia
• A diploma and certificate relevant to the role e.g. Certificate III in Hospitality (Commercial Cookery).
• At least 2 years of relevant full-time work experience as a chef in leadership capacity
• Demonstrated ability to organise a kitchen team within a busy environment.
• Demonstrated ability to plan and manage food service budget.
• Knowledge and experience in menu planning for dietary and nutritional requirements.
• Previous / recent experience in cooking for the elderly and within a large commercial kitchen.
• Empathy and respect towards our aged care residents and staff
• Good communication skills and a strong commitment to customer service excellence
• You will work well within a team environment and have a friendly and approachable manner
• Ability to work unsupervised
• Ability to follow all procedures and work instructions.

Our Head Chef can expect an annual salary of $75,000 plus penalties, allowances and superannuation. Salary packaging options are also available.

Please contact HR with any questions by email at recruitment@sccbh.com.au

WHO ARE WE?

The Lincoln is one of the best pubs in Melbourne, much-loved and focused on serving great food, fine wine and craft beer. Rather than purely standard pub fare, our menu is seasonal modern Australian, championing Australian produce.

We are looking for a Chef de Partie or Demi Chef de Partie to join our team.

WE ARE LOOKING FOR SOMEONE WHO HAS:

- Ability to follow directions and support team goals
- Experience with modern Australian or European menus
- A commitment to maintaining a very high and consistent standard of food
- A passion for food and cooking, taking what you do seriously and focused on continually learning and growing
- A strong work ethic and friendly, enthusiastic and positive attitude at all times
- Ability to maintain composure and thrive in a high volume, high pressure environment
- Availability to participate in a 7-day working roster of days, nights, weekends and public holidays

THE GOOD PART!

- Work in an established, award-winning venue, with highly experienced and supportive leaders and an expanding and evolving high quality menu
- Be a crucial part of the team, and join an energetic environment, where each team member is valued for their contribution
- Inner-city suburb location, close to public transport (located at 91 Cardigan Street, Carlton)
- Work-life balance - average 42 hours per week, as well as two consecutive days off
- Competitive salary, permanent full-time rates under Hospitality Industry (General) Award, inclusive of leave, loading, and any overtime and penalty rates
- VISA SPONSORSHIP (transfer preferable) - only available for applicants currently in Melbourne, must be able to do a trial

The annual salary offered for these positions start from $70,000 to $75,000 per year, plus superannuation, depending on the relevant level and skill of the applicant.

For more information visit www.hotellincoln.com.au or Instagram - @thelincolncarlton, or just come into 91 Cardigan Street, Carlton.

This is your opportunity to be a part of one of the best pubs (and team) in Melbourne!

Immediate start, apply today!

*You will only be contacted if you are shortlisted and meet the above requirements.

French Saloon (The Trustee for French Saloon Unit Trust) is a French-Style saloon located in Hardware Lane in the CBD. Our menu is approachable and has a modern take on classic French classics.

About the role

We are seeking a motivated and talented Chef to work with us on a full-time basis.

You will be responsible for, but not limited to, the following:

Preparing a range of French-inspired dishes for both a la carte and events
Providing input into menu design and development
Creating specials
Working with suppliers to ensure fresh and seasonal ingredients
Overseeing stock rotation
Leading a team of cooks and kitchen staff
Key Selection Criteria

At least three years' full-time work experience
AQF Certificate IV in Commercial Cookery
Strong attention to details and accuracy
Demonstrated people-management skills
Able to work in a high-pressured environment
Salary

$70,000 - $75,000


Summary of role requirements:
Flexible hours available
2-3 years of relevant work experience required for this role
Work visa can be provided for this role
Expected salary: $70,000 - $75,000 per year

About Us
Located in the heart of Loch Sport, Lakeview Bar and Bistro Loch Sport is a popular restaurant known for its delicious food and stunning views. Customers will be left breathless at the combination of delicious food that keeps everyone coming back, refreshing beverages and the venue’s unmatched oceanside location.
At the heart of Lakeview Bar and Bistro Loch Sport is its team, consisting of passionate, genuine and friendly food lovers who are dedicated to ensuring that all customers are completely satisfied.


The Role

Lakeview Bar and Bistroy Loch Sport is ooking for a chef who can oversee a restaurant's kitchen by managing other members of the food preparation team, deciding what dishes to serve, and adjusting orders to meet guests' requests.

Work will be conducted in a fully functioning, clean and organised kitchen. Applicants must have the ability to work well under pressure and time constraints, with knowledge of different varieties of foods and ingredients, communication skills, and the ability to accept criticism.


Duties

· Prepare customer orders according to their requirements;
· Abides by food safety protocols and makes sure that all kitchen staff members do the same;
· Employs appropriate caution in a dangerous situation where there are knives and high-temperature surfaces;
· Selects choice ingredients that will give dishes the best flavour;
· Develops meals dependent on seasonal changes and circumstances;
· Determines how much food to order and maintains an appropriate supply at the restaurant with regular stock takes being conducted;
· Remains updated on recent trends in cooking and the restaurant business to ensure that guests have a positive experience that is unique to the restaurant;
· Works efficiently and effectively during busy periods, such as weekends and large functions;
· Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed, or the restaurant is particularly busy;
· Takes direction and works with the restaurant's administrative team;

Qualifications and Requirements

· Relevant qualifications required however; 3 years of relevant experience may substitute for the qualification;
· Have at least 3 years of experience as a chef in a similar restaurant;
· Curating the menu and creating new dishes;
· Oversee pre-planning requirements of food and ordering required supply;
· Ensure quality dishes are prepared and presented;
· Manage kitchen including requirements for more staff and be responsible to train them;
· Have experience in upholding the proper health and safety requirements in the kitchen;
· Have experience in studying the current situation in the industry to ensure the business is working in accordance with the demands of the market.
· Australian citizens and permanent residents are encouraged to apply.

Salary: $70,000

Only shortlisted candidates will be contacted.