Total 4 cake pastry chef job vacancies in NSW - Sydney - City & Inner West

Perth, Full Time, Hospitality
Vacancy Listing Dates 29/04/2024 to 27/05/2024
Please Quote Reference Number 95999
- 5-star Independent Luxury Hotel in Perth
- Voted Best Management Team of the year 2024 by Australian Hotel Association
- Annual Salary | A$70,000 p.a

Located in the heart of the city, with 305 bedrooms the Duxton Hotel is the perfect 5-star Hotel specialising in Accommodation, Food & Beverage, and Conference & Events.

We are competitive and environmentally conscious, continuously refurbishing and keeping up with trends, to remain the market leader in terms of occupancy, profitability, and guest experience. The Duxton Hotel promotes a healthy work/life balance, and we are a strong team that works together for a common purpose to exceed all expectations.

We are currently seeking a professional Chef to join our growing Kitchen team.

Reporting to the Director of Culinary, your duties will include, but are not limited to:
- Assist Director of Culinary to manage kitchen operation, including menu creation, food costing control, ordering and stock taking.
- Prepare, arrange, and serve all food according to the set standards
- Prepare mise-en-place, cutting, de-boning, filleting and the cooking of stocks and sauces.
- Preparing food as required, maintain cleanliness and hygiene of section and maintain a high standard of service.
- Anticipate and attend to the guest’s needs and desires immediately.
- Always maintain a clean and safe working area.
- Comply with the hotel’s operational policies & procedures.
- Follow Occupational Health and Safety guidelines (OH&S).

The successful candidate will possess:
- Hold relevant culinary qualifications and at least 2 years' experience
- Ability to work under pressure within a large team, and as an individual
- Knowledge of OH&S and food hygiene standards
- A passion for food with a commitment to wanting to succeed & advance your career
- Passion to provide a superior and welcoming customer service experience
- Ability to work flexible hours, including weekends and nights
- Australian National Police Clearance, no more than three months old

Benefits:
- Employee Well-Being Program
- Employee Recognition Program
- Workplace Banking Partnership Program
- Career Development Program
- Education Subsidy
- Uniform and Equipment Provided
- Preferred Accommodation and Food & Beverage Rates

Remuneration of $70,000 is available for the successful candidate.

APPLY NOW through our online application form -
https://www.netyourjob.com.au/jobs/95999.php

SALAAM NAMASTE'S DOSA HUT MELTON is seeking a Head Chef to join its awesome team at its Melton VIC location. This is an exciting role and a chance to work in a very rewarding environment with a well known and reputable brand.

Candidates must possess at least a Diploma level qualification in a hospitality related field and at least 4 years of prior experience.

Duties of the role include, but are not limited to:

Menu Planning
Plan, collect, estimate food and commodities for menus
Skills in a wide range of cookery methods to produce a range of menu items
Plan and sequence the timing of food and preparation of tasks
Evaluate food products to ensure quality standards are consistently attained
Being responsible for examining, tasting and improving all food prepared to ensure quality
Following guidelines and regulating quantities of all herbs and spices and cooking times to ensure consistency in all Authentic recipes
Considering instructions related to preparing orders to meet special dietary requirements
Work to resolving kitchen related issues, listen to feedbacks and seek solutions in conjunction with fellow staff
Help enforcing general cleanliness and maintenance of the Kitchen area.
Working closely with the kitchen staff, the head chef and the restaurant attendants in crafting newer, unique food items and finalizing its parameters
Whilst cooking, ensure proper and adequate seasoning of all food that is served in the restaurant
Knowledge of supplies, equipment and services, ordering and inventory control
Recruit and train kitchen staff
Leading the kitchen team
Advise and demonstrate on portioning of ingredients and food, placing it on plates, dressing and garnishes
Ensure all inventory and the general keeping of the Cold Room and also advise accordingly on storing food in temperature-controlled facilities
Salary on offer is between $80000-$85000 plus super plus tax per annum and is commensurate with qualifications.

Job Types: Full-time, Permanent

Salary: From $80000 per year+super+tax

Benefits:

Professional development assistance
Schedule:

8 hour shift
Supplemental pay types:

Overtime pay
Work Location: In person

Chef de Partie
Mark Moran Group
Vaucluse, Sydney NSW
Chefs/Cooks (Hospitality & Tourism)
Full time
$70,000 – $75,000 per year

The Botanica Vaucluse is a culinary destination in Sydney’s stunning eastern suburbs. Our philosophy centres around crafting beautiful local Australian products for our food and beverage offering. The dishes are carefully crafted to reflect the season, and ingredients showcases Australia’s best. Our ala carte experience is in a relaxed dining restaurant where you will sample produce from local growers and farmers that create wholesome, organic, seriously good food.

The Role

We are looking for a Chef de Partie to join this exciting and creative team with the intention of transitioning into the Head Chef role. The kitchen is the heart of the restaurant, showcasing an open kitchen and offering an interactive dining experience for our guests.

Summary:

The Chef de Partie will assist the Head Chef in managing the kitchen operations, supervising the kitchen staff, and ensuring the quality and consistency of the food served. The ideal candidate should have a passion for cooking, excellent leadership skills, and a strong understanding of kitchen operations.

Their creative release is in food and using the best ingredients to create a culinary experience!

You will:

Assist the Head Chef in managing the kitchen operations, including menu planning, food preparation, and inventory management.

Supervise and train the kitchen staff, ensuring that they adhere to the highest standards of food safety and hygiene.

Ensure the quality and consistency of the food served and make adjustments as necessary to meet customer expectations.

Collaborate with the Head Chef to develop new menu items and special and ensure that they are executed to perfection.

Manage the kitchen budget, including food and labour costs, and make recommendations for cost-saving measures.

Maintain a clean and organized kitchen and ensure that all equipment is properly maintained and serviced.

Assist with catering and special events as needed.

Qualifications:

At least 3 years of experience in a commercial kitchen. Fine dining experience preferred.

A degree or diploma in culinary arts or a related field is preferred.

Strong leadership and communication skills, with the ability to motivate and inspire a team.

Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines.

A passion for cooking and a strong understanding of culinary techniques and trends.

Knowledge of food safety and hygiene regulations, and the ability to train and enforce these standards.

The Rewards

This a full time position, where you will work 38hrs per week over 4 days Thursday – Sunday (flexibility required)

Great staff discounts

Weekly cash tips $$$

Competitive salary

Training and career progression

Working with the best ingredients

Your application will include the following questions:

Do you have experience with menu planning & costing?

Have you worked in a role which requires a sound knowledge of food provenance?

Which of the following statements best describes your right to work in Australia?

Francis Venues are looking for an experienced Chef to join our team at Kealba Hotel, based in Melbourne's North-Western suburbs.

The successful applicant will:

Have a minimum 2 years experience as a Chef
Be fully qualified as a chef
Have a thorough understanding of OS&H and food safety.
Past experience working in fast-paced commercial kitchens.
Work efficiently under pressure.
Demonstrate a willingness to learn and adjust.
Work well in a team.
Hold high standards in the integrity and presentation of their work.
Be expected to work a 7-day rotating roster, 40hrs per week
Must be able to work on weekends and public holidays
Hard working, reliable and punctual.
As a Qualified Chef, your main focuses will be:

Assist in the development of planning menus and daily specials.
Create prep lists for kitchen crew.
Manage food costing and inventory.
Maintain standards for food storage, rotation, quality, and appearance.
Ensure compliance with applicable health codes and regulations.