Executive Chef Jobs. Australia

Demi chef » East Brisbane, Brisbane - Job Description Sofitel Brisbane Central invites a passionate and talented Demi Chef to become an integral part of our distinguished culinary team. Nestled in the heart of Brisbane, Sofitel is renowned for its elevated dining experiences, impeccable service, and unwavering commitment to excellence. This is an opportunity to refine your craft within an environment that blends modern Australian cuisine with timeless French culinary artistry. As a Demi Chef, you will work closely under the guidance of our Executive Chef, Executive Sous Chef and Junior Sous Chef, collaborating with a team of experienced culinary professionals to deliver sophisticated offerings that showcase creativity, innovation and finesse. Maintain a clean and organised workstation, adhering to food safety and hygiene standards Prepare and present à la carte dishes to the highest standard of quality and consistency Collaborate with the team to continuously enhance our culinary offerings Maintain impeccable hygiene and kitchen standards in line with HACCP requirements Demonstrate creativity, precision, and pride in every plate Collaborate with the kitchen team to streamline processes and improve efficiency Contribute creative ideas for menu development and dish presentation Assist in inventory management and minimise food waste Respond promptly and professionally to special dietary requests and guest feedback Support senior chefs during peak hours and special events Participate in regular team meetings to discuss performance and areas for improvement Stay updated on culinary trends and techniques to enhance our menu offerings Assist in the preparation and cooking of high-quality dishes according to our menu and chef's specifications. • Fri, 11 Sep • SOFITEL

Junior Sous Chef » Australia - Description Join the team at Crowne Plaza Adelaide Mawson Lakes, a contemporary hotel boasting 155 stylish rooms featuring cutting-edge technology and premium amenities. With versatile meeting spaces, a vibrant Aviator Bar, and our premium restaurant Ember & Vine, this is where sophistication meets warm, genuine hospitality. Are you ready to roll up your sleeves? What’s next on your career menu? We are looking for a Junior Sous Chef who can help build and lead a team of culinary professionals committed to their craft, dedicated to delivering the finest dishes, celebrating the best of seasonal and locally sourced produce. Your day to day Reporting to the Executive Chef, we are seeking a Junior Sous Chef with a passion for presentation, a dedication to flavour, and a commitment to maintaining the highest standards from the workspace to the table and beyond. This key role involves leading and building a team focused on delivering exceptional dining experiences while ensuring the highest levels of food quality, presentation, and kitchen efficiency are consistently upheld. Every day is different, but you’ll mostly be: Assisting in the curation of a unique and exiting menu sourcing the finest locally sourced produce Demonstrating your in-depth expertise in multi-cuisine cooking techniques Delivering memorable culinary experiences Championing an energetic and professional culture committed to meeting our high standards of quality, flair and creativity Managing and training staff, assessing performance and support professional development programs Work alongside our Executive Chef & Chef De Cuisine and deliver industry leading Food & Beverage concepts Ordering of supplies and exercising stock control and inventory management Supporting the broader food and beverage operations of the hotel including room service, conferencing and events Prep work across all areas of kitchen operations from breakfast, Lunch, Dinner and High tea operations Assist the team with all kitchen tasks as required, to ensure the smooth workflow of orders and cleaning What we need from you Qualifications in Commercial Cookery/Culinary Arts from a registered training provider Leadership experience in kitchen operations and the ability to perform all sections competently Independent with Grill cooking Ability to work across all F&B operations from outlets to conference and event spaces Food Safety Certification Flexibility with night, weekend and public holiday shifts Ability to build and lead an enthusiastic and collaborative team The ability to work efficiently under pressure and to prioritize tasks effectively A creative and innovative approach to cooking and menu planning Excellent communication skills and the ability to collaborate effectively with other departments and staff A commitment to maintaining high standards of food safety and hygiene, including understanding of HACCP Sometimes you’ll need to lift, push and pull big objects up to 50lbs (23 kg). This can involve bending and kneeling What you can expect from us You’ll be rewarded for your hard work with a suite of benefits that supports you and your family’s well-being, including: Paid birthday leave Hotel perks like accommodation and food & beverage discounts Enhanced parental leave Your career journey will be supported through our lifelong development program IHG Career Milestone celebrations Transfer of entitlements as you move and grow with IHG Access to our discount retail platform that makes your pay for even further Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives. IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. • Fri, 18 Sep • IHG

Chef de Partie » Rowland Flat, Barossa Area - Job Description Ready for a sizzling career move? At Novotel Barossa Valley Resort, we’re passionate about showcasing the incredible produce and flavours of our region. Our kitchen team takes pride in using fresh, locally sourced ingredients and creating quality dishes from scratch — from house-made sauces and stocks to freshly baked breads and desserts. As a part-time Chef de Partie, you’ll play an important role in our kitchen, taking ownership of your section and working closely with our talented culinary team to deliver consistently high-quality dishes. You’ll have the opportunity to develop your culinary skills, share ideas, work with seasonal produce and contribute to a diverse range of menus across our food and beverage outlets, functions and events. Whether you’re looking to build on your experience or take the next step in your culinary career, you’ll be part of a supportive team where quality, creativity, teamwork and a passion for food are at the heart of everything we do. Key Responsibilities: Prepare and present à la carte dishes and/or buffet menus according to the hotel's standards and recipes. Manage a specific kitchen section (e.g., grill, sauce, fish, meat) during service. Ensure all mise en place is completed before service begins. Maintain high levels of hygiene, safety, and sanitation in the kitchen. Work closely with the Executive Sous Chef and Executive Chef to plan menu items and specials. Monitor portion and waste control to maintain food cost efficiency. Train and supervise commis chefs, demi chef de parties and apprentices as needed. Ensure food is prepared on time and meets quality expectations for each order. Assist in stock control and inventory checks for your section. Maintain consistency in taste, quality, and presentation across all a la carte dishes. • Fri, 18 Sep • NOVOTEL

Junior Sous Chef » Perth, Perth Region - Job Description As Junior Sous Chef at HYDE, you’ll play a key role in delivering an exceptional culinary experience for our guests. Working closely with the Executive Chef and kitchen leadership team, you’ll help lead the brigade, maintain consistently high standards of food quality and presentation, and ensure a smooth and efficient service. You’ll bring energy, creativity and strong kitchen leadership to every service, while supporting the development of our chefs and creating a positive, collaborative kitchen culture. From menu development and specials to ordering, stock control and cost management, you’ll have an important role in both the creative and operational success of the kitchen. WHAT YOU’LL DO Support the Executive Chef in leading the kitchen and delivering consistently high culinary standards. Lead and inspire the team during service, creating a positive and collaborative kitchen environment. Oversee preparation, presentation and quality of food across the operation. Coach, mentor and develop junior chefs, helping them grow their skills and confidence. Assist with menu development, seasonal specials and creative culinary concepts. Support ordering, stock control, food costing and waste reduction to achieve financial targets. Ensure all food safety, hygiene, WHS and quality standards are consistently maintained. Maintain a clean, organised and efficient kitchen, including the care of all equipment. Work collaboratively with F&B and other hotel teams to deliver an exceptional guest experience. Stay curious about emerging culinary trends and bring fresh ideas and creativity to the kitchen. • Fri, 18 Sep • AccorHotel

Cook » Australia - Job Description We are looking for Permanent Part-Time Cook to join our fast pace working environment to provide high quality customer service to our guests at the Qantas Lounges in Brisbane Our Cook provides service between our a la carte and buffet environments. All our roles are focused on exciting our guests with flair and enthusiasm and demonstrating a genuine passion for customer service and the kitchen. Reporting directly to the Executive Chef, you will form a key part of a team who are responsible for providing high quality product to our lounge passengers. This is a great role for someone studying cookery and wanting some experience in a kitchen or for an experienced cook wanting some extra hours. Key responsibilities include but not limited to: Prepare, cook and serve food for the breakfast, lunch and dinner buffet showing variety and flair Ensure strict stock rotation and minimum wastage following stock control procedures Assist the preparation of ingredients, which includes chopping, slicing, dicing, and measuring food products. Ensure Food Safety protocols are followed Keep all working areas clean and tidy. Cook is required to wash all dishes during service Ensure all equipment is maintained, serviced and cleaned. Report any problems to the CDP & General Manager. • Thu, 17 Sep • AccorHotel

Cook / Chef » Adelaide, Adelaide Region - Our client is a well established restaurant inspired by South East Asian cuisine. The Company is looking for a an experienced trade qualified cook and/or chef to prepare and cook quality food, and manage the kitchen in this great CBD location. Your responsibilities will include and not be limited to Producing high quality dishes that follow up the established menu standards, as well as to client's requirements. Providing a high level of customer service. Assisting the Executive Chef in planning menus. monitoring and maintaining wage costs and budgets. Assisting the Executive Chef in monitoring and maintaining stock ordering, control and budgets Training the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources Working positively and cooperatively with all team members. Maintaining order and discipline in the kitchen during working hours Ensuring hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish. Be responsible for prevention of unsafe work practices or incidents Ensuring that the professional equipment is in good condition and report any repair requirements immediately to avoid breakdowns. Ensuring that all items are secured and report immediately any concerns or breach of policy. About You AQF Diploma, Certificate IV, or Certificate III in Hospitality (Commercial Cookery) (depending on the role), or equivalent or a minimum of 3 years in a similar role Superior work ethic Ability to work under pressure Be a team player Enthusiastic "can do" approach A friendly and approachable personality Is a must In return, we offer a full time position with an attractive basic salary range of $66,000 to $77,500 per annum superannuation(based on your experience and qualifications). Only successful applicants will be contacted. • Wed, 16 Sep • Skilled Jobs Australia

Commis Chef » Australia - of the Executive Chef, you will ensure food is prepared, presented, and served to an exceptional standard, while adhering...Job Category: Culinary Job Description: As a Commis Chef, you will support the kitchen team in delivering high • Wed, 16 Sep • Hilton

Executive Chef | Mott 32 » Melbourne, VIC - integrated resort destination. As Executive Chef, you will be responsible for establishing and leading the culinary direction... required to establish Mott 32 Melbourne as one of Australia's premier dining destinations. Proven experience as an Executive Chef • Wed, 16 Sep • Crown Hotels

Junior Sous Chef » Australia - best of seasonal and locally sourced produce. Your day to day Reporting to the Executive Chef, we are seeking a Junior Sous Chef... alongside our Executive Chef & Chef De Cuisine and deliver industry leading Food & Beverage concepts Ordering of supplies • Wed, 16 Sep • IHG Hotels & Resorts

Chef De Partie » Gold Coast, QLD - unlimited Power of Play! Let the good times roll! The Chef de Partie assists the Executive Sous Chef in providing our guests... activities. The Chef de Partie, under the direction of the Executive Sous Chef, supervises, trains, coaches, and drives • Wed, 16 Sep • Topgolf

Executive Chef - Rydges Kalgoorlie » Kalgoorlie, WA - management meetings What You’ll Bring: Proven experience as an Executive Chef in a multi-outlet hotel, resort, or high-volume • Tue, 15 Sep • EVT

Head Chef » Melbourne, VIC - aspirations, opportunities may include: Executive Chef Provide strategic culinary leadership across multiple venues Drive menu...Executive Chefs & Head Chefs Melbourne's Premier Dining Destinations Lead exceptional kitchens. Shape outstanding • Tue, 15 Sep • Pinnacle People • AU$80000 - 100000 per year

Demi Chef » Darlinghurst, Sydney - Job Description Pullman Sydney Hyde Park is seeking an enthusiastic and motivated Casual Demi Chef to join our dynamic kitchen brigade. Located in the heart of Sydney overlooking Hyde Park, we pride ourselves on delivering exceptional dining experiences across our restaurant, bar, room service, and event operations. This role works closely with the Chef de Partie, Sous Chef and Executive Chef to deliver exceptional experiences. What You’ll Be Doing: Prepare and deliver food across all service periods—breakfast, lunch, dinner, room service, functions, and buffet—in line with established recipes and quality standards. Ensure a clean, hygienic, and well-organised workspace, oversee stock rotation, reduce waste, and maintain equipment in good working order. Efficiently run an assigned section, support apprentices and junior team members, and assist the Chef on duty when needed. Monitor daily food and supply requirements, coordinate with supervisors on ordering, and adhere to all food safety regulations. • Tue, 15 Sep • PULLMAN

Service Manager - Kitchen ( Chef de Cuisine - Sirena / Seafood Restaurant ) » White Beach, TAS - Hillside, WA - Executive Chef on daily operation We are looking for someone who: Experience in the same capacity in an international Hotel... flora and fauna. Within the resort, guests may find a tranquil escape in Chi, The Spa. As a Chef de Cuisine, we rely • Tue, 15 Sep • Shangri-La Hotels & Resorts

Head Pizza Chef, Major Pub Opening, Perth » Perth, WA - closely with the Executive Chef to refine recipes, products and kitchen procedures Manage ordering, stock, food costs.... Job Description This is an exciting opportunity for an experienced pizza chef to take ownership of the pizza program within a substantial 400-seat pub • Tue, 15 Sep • Hastings People

Chef de Partie » Darlinghurst, Sydney - Job Description Reporting to our Executive Chef & Sous Chef you will be responsible the preparation, presentation and display of all menu items. You will also be responsible for maintaining a clean and hygienic work environment and equipment. As a leader in our Kitchen you will be expected to develop and coach our junior chefs, and provide them with learning opportunities and access to your experience and knowledge. As our Chef de Partie you will also have the opportunity to work alongside our Executive and Sous Chef on menu development and creation. • Sun, 13 Sep • PULLMAN

Sous Chef » Weetangera, Belconnen Area - Sous Chef Multiple Positions Available | Jamison and Yacht Club | Full-time We are looking for experienced and motivated Sous Chefs to join the kitchen team at our Jamison and Yacht Club Venues. This is a hands-on leadership role suited to someone who thrives in a busy service environment and enjoys supporting a high-performing kitchen team. Reporting to the Executive Chef, you will play a key role in the day-to-day operation of the kitchen, maintaining food quality, ensuring WHS compliance and supporting a positive kitchen culture. This role suits a Sous Chef who is confident on the tools, organised, and committed to consistent standards. Key responsibilities: Assist the Executive Chef with daily kitchen operations and service delivery. Prepare and cook food in line with recipes, quality standards, and presentation guidelines. Supervise, train, and support kitchen staff during service and prep. Maintain high standards of food safety, hygiene, and sanitation in line with HACCP requirements. Monitor food quality, portion control, and waste minimisation. Support inventory control, ordering, and stock rotation. Ensure kitchen equipment is maintained and used correctly. Foster positive working relationships between the kitchen and front-of-house teams. Requirements: Certificate III in Commercial Cookery (or equivalent, valid in Australia) Minimum 3 years’ experience as a Sous Chef or in a senior kitchen role. Strong knowledge of food preparation techniques, kitchen operations, and food safety practices Proven ability to lead, train, and support kitchen teams Well organised, reliable, and able to manage competing priorities during service Comfortable working a rotating roster including evenings, weekends, and public holidays Strong communication skills and a collaborative approach to teamwork • Sun, 13 Sep • Canberra Southern Cross Club

Head Chef Norths » Cammeray, North Sydney Area - A Place to Belong… Norths Collective - a forward thinking, fresh and competitive brand who are leaders in the club and gaming industry. All about bringing people together through the sharing of exceptional food, drinks, events, health and fitness and entertainment experiences. A not-for-profit business, we are passionate about our commitment to giving back through sport, social and sustainability initiatives. About the role Reporting to the Executive Chef Norths Collective, we are looking for an experienced Head Chef to join our team. Food is at the heart of who we are. Our kitchen is front and centre, designed to be part of the Club's energy and atmosphere. From the fresh flavours of Norths Pantry and cafe to our sophisticated bar areas and modernised auditorium, every space is crafted to be vibrant, contemporary, and welcoming. With live shows and dynamic events, no two days are the same-this is a Club reimagined, where great food and great moments come together. The Head Chef is responsible for the day-to-day production and operation of all the food operations of the venue, including our functions and events menu. The Head Chef will be responsible for the implementation of business goals, promotions & strategies of food operations as set by the General Manager and Executive Chef. To deliver an exceptional experience to all customers by delivering classic and contemporary cuisine to the highest possible standards. To be responsible for all aspects of catering including production, planning and people leadership and training. Joining Norths Cammeray means you are part of Norths Collective which includes The Greens North Sydney, The Alcott Lane Cove, The Verandah Beecroft and Seagulls Tweed Heads. Your Key Priorities will be to: Financial Performance. Maintain cost efficiencies and promote new ideas for cost reduction, while ensuring that the operational budget is in line and costs are strictly controlled maximising profitability. Ensuring that the operational budget is in line and costs are strictly controlled maximising profitability. Strategy and Planning. Play an integral role by ordering , rostering and leading the team to manage daily outlets and events across the venue , keeping ahead anticipated business levels while developing a culture of excellence . Team Management. Build a strong team by maintaining a harmonious and mutually beneficial working relationship with staff, management and customers in a pressured environment. Hygiene and food safety. Maintain highest level of food safety and hygiene in accordance with food safety guidelines and club policies and procedures. Communication. Maintain effective communication with all key stakeholders including senior management, line managers and kitchen staff through scheduled weekly meetings, emails and training . Work, Safety, Health and Compliance. Actively support a range of activities in accordance with Work, Health & Safety legislation obligations and in line with Risk Management Program as well as HACCP audit compliance. Ensure compliance wherever necessary including all relevant legislation, regulations and codes of practice. The Candidate: Experience in a high volume multiple outlet 5-star commercial catering role Proven leadership and staff leadership experience Certificate III in Commercial Cookery Diploma in Hospitality Management is highly desirable Strong experience in service and managing high volume food operations NSW Food Safety Supervisor & NSW Food Hygiene Certificates Current First Aid, CPR and Advanced Resuscitation Certificates People person and passionate leader that drives team culture Good MS office and digital understanding , time management and strategic thinking skillset Previous experience of managing an operating budget with P&L responsibilities Our Benefits: 5 weeks annual leave Free duty meals Free onsite parking Birthday leave Free gym membership at Norths Fitness Opportunities for career development in the company and within a professional, successful, stable and well-respected expanding collective Energetic and passionate leadership team that embraces change and is focused on success Work for a Club that is passionate about its people and our commitment to our communities If this sounds like you, we would love to hear from you, this is an opportunity not to be missed! • Sat, 12 Sep • Norths Collective

Executive Chef » Preston, Darebin Area - Job Description As Executive Chef, you will oversee all kitchen operations, ensuring exceptional food quality, consistency, and presentation while fostering a positive and productive team culture. You will lead the culinary vision, innovate menus, and work closely with senior leaders to deliver a seamless and memorable guest experience. This role requires a balance of creativity, operational discipline, and strong leadership—perfect for a chef who thrives in a dynamic, fast-paced environment. About the Role Hands-on leadership in daily kitchen operations, with active engagement and support for the team. Lead, mentor, and develop a team of chefs and kitchen porters to deliver consistent, high-quality service. Create, innovate and execute menus, plan dishes, and develop recipes. Manage food and labour costs, oversee budgeting, and maintain strong cost-control practices. Monitor stock levels, manage supplier relationships, and ensure accurate inventory control. Maintain and enforce high standards of food safety, hygiene, and workplace compliance. Drive efficiency and operational excellence while maintaining creativity, flavour, and presentation standards. Work closely with the General Manager and all teams to ensure seamless service and exceptional guest satisfaction. • Sat, 12 Sep • AccorHotel

Executive Chef | Perth CBD | Creative Offering » Australia - market for a quality offering, this is an fantastic career move for an Executive Chef looking for that next career challenge.... What are seeking is a creative and determined Executive Chef that comes with experience in a multi million dollar food and beverage • Sat, 12 Sep • Frontline Recruitment Group

Executive Chef | Perth CBD | Creative Offering » Perth, Perth Region - The Hotel: With an already impressive outlet lineup and coupled with largr function facilities, this successful multi million dollar department is all about consistancy of the offering and continueing on the creative path. With a name on the market for a quality offering, this is an fantastic career move for an Executive Chef looking for that next career challenge. What are seeking is a creative and determined Executive Chef that comes with experience in a multi million dollar food and beverage program that is also able to continue to improve and not rest on their laurels . This is not an office role, but more of a creative undertaking that will see you across the venues multiple outlets on a daily basis, driving the team and focusing on consistency. Skills we Seek Include : Creative skills across all aspects of the industry, from Cafe to A la Cart and mid to larger functions Ideally coming from a Larger role within the 5 Star Hotel Sector Previous renovation or new build experience would be highly desirable Have managed teams up to 40 across multiple outlets in a multi million dollar food and beverage department Are able to build a strong team of passionate chefs that are focused on quality and consistency on every plate Strong financial and business acumen with the ability to meet and exceed budgets and cogs across the outlets Must have full knowledge of all kitchen operations, safe food, WHS and HACCP in a multi outlet setting A management style that builds respect in the team and are able foster an environment of professionalism This is a fantastic opportunity as we move into 2027! On offer with this role is creative authority, a supportive senior management and a project that you can feel proud of. If you would like to know more about this exciting role, please call Stephen on 0404144717, otherwise, please apply below! • Fri, 11 Sep • Frontline Recruitment Group

Executive Chef » Melbourne, VIC - Company Description Bring your passion, creativity, and leadership to the forefront as our Executive Chef... experiences, and flexible solutions to meet the evolving needs of our diverse clientele. Job Description As Executive Chef • Fri, 11 Sep • Accor

Executive Chef » Preston, VIC - Company Description Bring your passion, creativity, and leadership to the forefront as our Executive Chef... experiences, and flexible solutions to meet the evolving needs of our diverse clientele. Job Description As Executive Chef • Fri, 11 Sep • Accor

Demi chef » East Brisbane, Brisbane - Job Description Sofitel Brisbane Central invites a passionate and talented Demi Chef to become an integral part of our distinguished culinary team. Nestled in the heart of Brisbane, Sofitel is renowned for its elevated dining experiences, impeccable service, and unwavering commitment to excellence. This is an opportunity to refine your craft within an environment that blends modern Australian cuisine with timeless French culinary artistry. As a Demi Chef, you will work closely under the guidance of our Executive Chef, Executive Sous Chef and Junior Sous Chef, collaborating with a team of experienced culinary professionals to deliver sophisticated offerings that showcase creativity, innovation and finesse. Maintain a clean and organised workstation, adhering to food safety and hygiene standards Prepare and present à la carte dishes to the highest standard of quality and consistency Collaborate with the team to continuously enhance our culinary offerings Maintain impeccable hygiene and kitchen standards in line with HACCP requirements Demonstrate creativity, precision, and pride in every plate Collaborate with the kitchen team to streamline processes and improve efficiency Contribute creative ideas for menu development and dish presentation Assist in inventory management and minimise food waste Respond promptly and professionally to special dietary requests and guest feedback Support senior chefs during peak hours and special events Participate in regular team meetings to discuss performance and areas for improvement Stay updated on culinary trends and techniques to enhance our menu offerings Assist in the preparation and cooking of high-quality dishes according to our menu and chef's specifications. • Fri, 11 Sep • SOFITEL

Demi Chef de Partie » East Melbourne, Melbourne - Job Description As our Demi Chef de Partie, you will be passionate and creative in your approach to consistently producing high-quality dishes that delight our guests. Your flexibility in adapting to special requests will contribute to creating memorable dining experiences that will see guests returning time and time again. Your role will include (but not limited to): Prepare and present food in accordance with hotel premium standards. Supervise, coach and train kitchen team members in conjunction with the Executive Chef and Chef de Cuisine. Maintain the highest standards of quality and freshness in both the ingredients and the preparation of meals. Maintain impeccable hygiene and kitchen standards in line with HACCP requirements. Monitor and control food waste, stock levels, and kitchen resources. Experience with bulk cooking and large-scale food production. Ability to execute and maintain standards across: Pre-plated events Cocktail functions Buffet operations Banqueting and C&E requirements Comfortable managing multiple event requirements simultaneously. • Fri, 11 Sep • PULLMAN

Executive Chef Pre-Opening & Culinary Excellence » Woolloomooloo, NSW - As we prepare to unveil the next chapter of Ovolo Sydney, we're looking for an exceptional Executive Chef | Pre-Opening... commercial sense. Culinary Leadership As Executive Chef, you'll be the culinary leader of Ovolo Sydney and the person who • Thu, 10 Sep • Ovolo Hotels

Executive Chef Pre-Opening & Culinary Excellence » Woolloomooloo, Sydney - As we prepare to unveil the next chapter of Ovolo Sydney, we're looking for an exceptional Executive Chef | Pre-Opening & Culinary Excellence to lead our culinary operation and bring one of Sydney's most exciting new hotel dining destinations to life. This is a hands-on leadership role for a chef who thrives on the pass, leads by example and inspires their team through action. You'll be responsible for the culinary vision, standards and performance of Ovolo Sydney, from pre-opening through to day-to-day operation. Your journey begins with one of the most exciting hospitality projects in Sydney. As part of the pre-opening team, you'll play a pivotal role in bringing our new dining concept, Brunos, to life. Working alongside the hotel leadership team, you'll develop and launch a vibrant food and beverage destination that delivers memorable guest experiences across every touchpoint; from café, restaurant and bar service to all-day dining, in-room dining and Conference & Events. This is a rare opportunity to shape a venue from the ground up and leave your culinary fingerprint on a landmark hotel opening. What You'll Be Doing You'll lead the culinary operation at Ovolo Sydney, taking ownership of the kitchen, the food offering and the team behind it. You'll be responsible for: Leading the culinary pre-opening journey from concept through to launch. Developing and delivering menus across café, restaurant, bar, all-day dining, in-room dining and Conference & Events. Creating recipes, specifications, presentation standards and kitchen operating procedures. Leading menu tastings, supplier engagement and premium product sourcing. Building, coaching and developing a high-performing kitchen brigade. Setting and maintaining exceptional standards for food quality, consistency, presentation and service. Being hands-on during service, leading from the pass and ensuring every plate leaving the kitchen reflects the Ovolo brand. Working closely with the General Manager and hotel leadership team to deliver the overall commercial and guest experience strategy. Managing food costs, labour productivity, stock control and kitchen profitability. Driving continuous improvement across the kitchen operation without losing the creativity and personality that makes Ovolo different. You'll be equally comfortable leading a diverse hotel kitchen operation across: Conference & Events All-Day Dining Breakfast In-Room Dining Restaurant Service Bar & Shared Plates VIP Experiences & Amenities Seasonal Activations & Signature Events You'll know how to balance creativity, quality, speed and commercial performance because exceptional food needs to taste great and make commercial sense. Culinary Leadership As Executive Chef, you'll be the culinary leader of Ovolo Sydney and the person who sets the standard for the entire kitchen operation. This incudes; Create a distinctive culinary identity for Ovolo Sydney. Champion seasonal menu development, innovation and new food concepts. Establish consistent recipes, menu specifications and presentation standards. Build a kitchen culture where people want to work, learn and grow. Mentor and develop chefs at all levels, creating a strong internal talent pipeline. Work collaboratively with the wider hotel team to ensure food is at the heart of the guest experience. Stay connected to the kitchen and the team rather than leading from behind a desk. About You Extensive Executive Chef experience within a luxury, boutique, lifestyle or premium hotel environment. Proven experience delivering a hotel or major hospitality pre-opening. Strong operational expertise across restaurants, bars, breakfast, all-day dining, room service and Conference & Events. Experience developing menus, recipes, menu concept cards, SOPs and consistent kitchen standards. A genuine passion for developing chefs and building high-performing kitchen teams. Strong commercial acumen and a solid understanding of food cost, labour productivity, stock control and kitchen performance. Creativity balanced with operational discipline and attention to detail. The ability to manage costs while continuing to deliver exceptional food and guest experiences. A hands-on leadership style; you're a chef who naturally leads from the kitchen, coaches through service and isn't afraid to get stuck in. Energy, resilience and the ability to thrive in a fast-paced, ever-evolving hospitality environment. Most importantly, you'll understand that great hospitality starts with great people. You'll be a leader who brings energy to the kitchen, develops your team, takes pride in what leaves the pass and isn't afraid to challenge the norm. If you're passionate about creating unforgettable dining experiences, love building high-performing kitchen teams and want the opportunity to put your mark on one of Sydney's most exciting new lifestyle hotel openings, we'd love to hear from you. What you'll get Well, there's the chance to shine in a brilliant team environment in the coolest new hotel brand in Australia, Hong Kong and now Indonesia, bring your personality and sense of fun to work and the most amazing team to work with. Whether it's career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you Receive Hotel benefits in rooms and our fabulous F&B outlets Stay Fit and Fabulous; be involved in our Wellbeing Programmes Develop relationships and make a difference to other people’s lives through our Community Programme Autonomous role with oodles of creative license & chance to showcase your entrepreneurial talent Apply now! • Thu, 10 Sep • Ovolo Group

Executive Chef » Canberra Region, Australian Capital Territory - Crystalbrook Collection is preparing to open the doors to Crystalbrook Aurora , our new hotel in Canberra and we're seeking an exceptional Executive Chef to help shape its culinary identity from day one. This is a rare opportunity to be part of a hotel opening, where your creativity, leadership and vision will influence the guest experience, build team culture and establish the reputation of one of Canberra's most anticipated hospitality destinations. Reporting to the General Manager, you will lead all kitchen operations, inspiring your team to deliver exceptional food, fostering a positive culture and driving commercial performance across the business. At Crystalbrook, we believe food should be thoughtful, generous and connected to place. We champion responsible luxury, local producers, bold ideas and dining experiences that feel fresh, distinctive and memorable. What You'll Be Doing Lead, coach and develop a high-performing culinary team Design and deliver innovative, seasonal menus and dining concepts Champion local produce, supplier partnerships and sustainable practices Ensure exceptional food quality, presentation and consistency Foster a collaborative and positive kitchen culture Manage food costs, labour, inventory and compliance requirements Partner with hotel leaders to create memorable guest experiences About You You are an experienced culinary leader who combines creativity with commercial acumen and thrives in a dynamic hotel environment. You'll bring: Experience as an Executive Chef, Executive Sous Chef, Head Chef or Senior Sous Chef within a premium hotel or dining environment Proven leadership skills with a passion for developing teams A strong appreciation for local produce, seasonality and elevated dining experiences Sound commercial capability across food cost management, rostering and kitchen performance Experience in pre-opening environments or building new concepts will be highly regarded Experience in managing conferences and events will be highly regarded A collaborative approach and ability to work effectively across departments A commitment to safety, compliance and sustainability Why Crystalbrook? Crystalbrook Collection is one of Australia's leading independent hospitality groups, known for distinctive hotels, restaurants and bars that deliver locally inspired experiences through responsible luxury. We celebrate individuality, encourage fresh thinking and create environments where great people can do their best work. The Benefits 50% F&B discount across all Crystalbrook restaurants and bars $99 room rates and a generous friends and family discount Enhanced parental Leave and lifestyle benefits A commitment to a green future through enhanced sustainability practices Access to our internal mobility program and team reward schemes Online learning and training platforms and tailored career development pathways A culture of collaboration, elevating experiences and diversity Limitless career opportunities in a fast growing, dynamic environment Regular service recognition and team engagement events What You Can Expect The opportunity to help bring Canberra's newest luxury hotel to life A highly visible leadership role with genuine influence and creative freedom Support from an experienced hotel and group leadership team Career development opportunities across a growing collection A values-led culture built on collaboration, courage and individuality Crystalbrook Collection is an award-winning hotel development and management company, proudly showcasing Australia’s newest portfolio of distinctive upscale hotels, restaurants and bars where differences are applauded. We are proud to foster a workplace that supports equality, inclusion and accessibility. We welcome applications from all genders, ages, backgrounds, cultures and religions. If you're ready to create something special from the very beginning and leave your mark on Crystalbrook Aurora's culinary journey, we'd love to hear from you. • Thu, 10 Sep • Crystalbrook Aurora

Executive Head Chef » Australia - Shape the Culinary Vision – Lead and influence the food strategy, standards, and resident dining experience across a significant Retirement Living portfolio. Drive Innovation at Scale – Create contemporary dining experiences, lead menu innovation, and elevate culinary excellence across multiple cafés and restaurants. Develop High-Performing Teams – Mentor and inspire chefs across the portfolio, building capability, consistency, and a strong hospitality-focused culture. Transform lives, every single day Do you want a career that means more? At Anglicare Sydney, we bring the strength, the support, and the strategy to make it happen. We’re a well-respected not-for-profit that’s been serving society’s most vulnerable for 170 years. Each year, we achieve life-changing outcomes for the 40,000 people who rely on our person-centred support. And now, we’re extending our reach and impact even further. As our Executive Head Chef , you will lead culinary strategy across the Retirement Living portfolio, overseeing Cornerstone Cafe, and providing governance for Signature Cafés and Restaurants. You will drive menu innovation, food quality, safety standards, chef development, and operational excellence to deliver consistent, high-quality dining experiences for residents. Your opportunity Reporting to the Senior Leadership and as the Executive Head Chef , you will be responsible for setting the culinary vision and standards across the portfolio, ensuring residents enjoy contemporary, high-quality dining experiences every day. You will play a critical role in creating exceptional dining experiences that balance innovation, nutrition, hospitality, quality, and commercial sustainability. With integrity and resilience, you will: Lead the culinary strategy and food philosophy across the Retirement Living portfolio. Drive menu development, food quality, presentation, and innovation. Establish culinary standards and operational excellence across multiple sites. Monitor food costs, waste, productivity, and kitchen performance. Ensure food safety, dietary compliance, and nutritional standards. Coach, mentor, and develop chefs and culinary teams. Partner with Procurement and key stakeholders to improve quality, value, and efficiency. Provide culinary input into kitchen design, equipment selection and hospitality projects, including new developments and refurbishments. What you’ll bring You will be a passionate and strategic culinary leader with extensive experience leading multi-site food operations, developing high-performing teams, and delivering innovative food strategies. You will bring expertise in menu development, food quality, food safety, commercial performance, and stakeholder engagement, with a proven ability to enhance resident experiences while driving operational excellence and sustainable business outcomes. What’s required: Recognised Commercial Cookery qualification and food safety certification. 10 years' culinary experience, including 5 years in an Executive Chef or multi-site leadership role. Proven success leading multi-site café, restaurant, or hospitality operations. Strong expertise in menu development, food quality, cost management, and kitchen performance. What’s preferred: An understanding of service environments where customer experience is key A passion for creating food experiences that bring people together Demonstrated ability to develop high-performing culinary teams. Strong commercial acumen and stakeholder management skills. Why Anglicare? We provide meaningful opportunities and choice, both for the individuals and communities we support and the dedicated people here who make it happen. At Anglicare, you’ll get the security, stability and opportunities that come with a strong, well-established organisation that’s ready for the future. You’ll belong to a community of kind, humble and respectful people of all faiths and backgrounds. You will also be supported to gain new knowledge, deepen your experience and expertise, and shape a rewarding career. On top of that, here are just some of the tangible benefits you will enjoy in a career with us: Flexible work options to get the most out of work and life Pay less tax on your income and increase your take home pay. With salary packaging, up to $15,900 of your income is tax free. Spend up to $2,650 on accommodation, meals, and entertainment also tax free with salary packaging. Ongoing professional development and leadership training to advance your career Exclusive discounts to over 400 retailers Employee Assistance Program and Fitness Passport with discounts to over 800 gyms for you and your family Are you ready for a career that means more? To apply for this role, please click the ‘Apply’ button. All applicants will receive a response. Anglicare is as wonderfully diverse as the customers and communities we support. While we are guided by our Christian-based values, our team includes people of all faiths and backgrounds who share our commitment to serving others, and we value the diverse perspectives they bring. We strongly encourage applications from Aboriginal and Torres Strait Islander peoples, and people of all ages, genders, abilities, and cultural backgrounds. Disclaimer: We do not accept unsolicited agency resumes and are not responsible for any fees related to unsolicited resumes. Application Close Date: September 23, 2026 • Thu, 10 Sep • Anglicare

Executive Chef » Bexley South, Rockdale Area - Are you passionate about food and making a positive difference in people’s lives? Do you take pride in creating exceptional food experiences and enjoy leading a team to deliver high-quality, nutritious meals for residents? We are looking for a passionate, experienced and hands-on Executive Chef to join our team at Scalabrini Bexley Village. Working closely with the Village Leadership Team, you will lead our food services function and oversee the day-to-day operations of the kitchen. You will play an important role in creating an exceptional dining experience for our residents, ensuring food is prepared to a high standard while reflecting their individual preferences, dietary needs and choices. You will be responsible for: Leading, supporting and developing the food services team to deliver high-quality meals and exceptional customer service. Planning, preparing and presenting a variety of nutritious and appealing meals for residents. Creating menus that reflect residents’ individual preferences, cultural backgrounds and dietary requirements. Working collaboratively with the care team to support residents with complex dietary, nutrition and hydration needs. Managing the day-to-day operations of the commercial kitchen, ensuring meals are prepared and served safely, efficiently and on time. Managing food ordering, stock control, stock rotation, receipting of deliveries and kitchen budgets. Ensuring compliance with all relevant food safety legislation, HACCP principles and Aged Care Accreditation Standards. Being a hands-on leader who is comfortable cooking and supporting the team during busy service periods. The successful applicant will display: A genuine passion for food and creating exceptional food experiences. Certificate IV in Commercial Cookery or equivalent qualification. Minimum 3 years’ experience managing a commercial kitchen. Previous experience in menu planning, ordering systems and managing kitchen budgets. Sound knowledge of NSW food safety legislation, HACCP principles and Aged Care Accreditation Standards. Strong leadership, mentoring and coaching skills. Excellent organisational and time management skills. Strong written and verbal communication skills. Intermediate to advanced computer literacy. The ability to cook, plan, prepare and present meals to a high standard and within required timeframes. A strong commitment to person-centred care, quality, safety and customer service excellence. Desirable: Experience managing a commercial kitchen in an aged care or health services environment. • Thu, 10 Sep • Scalabrini

Executive Sous Chef » Townsville, Townsville Region - About the Opportunity Our client is seeking an experienced Executive Sous Chef to take a key leadership role within one of Townsville's largest and busiest hospitality venues. This is a highly operational position suited to a strong senior chef who is confident managing a large kitchen team, multiple food outlets and a significant functions and events operation. Working closely with the Executive Chef, the successful candidate will take primary responsibility for the day-to-day operation of the venue's kitchen and catering departments. With the Executive Chef overseeing broader responsibilities across multiple properties, this role requires someone who can confidently step up, take ownership of the venue and ensure the kitchen operates efficiently, consistently and to a high standard. The venue incorporates multiple service areas, including all-day dining, café operations, functions and events, making this a varied and demanding leadership opportunity. About the Role The Executive Sous Chef will be responsible for leading and coordinating the day-to-day kitchen operation across multiple service areas. This includes managing a kitchen team of approximately 50 staff, maintaining quality and consistency, overseeing staffing and rostering, managing food and wage costs, coordinating large functions and ensuring strong communication between kitchen, front-of-house, functions and management. This is a hands-on senior leadership role requiring someone who can manage both the operational detail and the bigger picture. Key responsibilities will include: Leading, supervising and developing a large team of chefs, apprentices and kitchen staff. Overseeing the day-to-day operation of multiple kitchen and food service areas. Managing high-volume all-day dining, café and restaurant operations. Coordinating large functions, events and catering requirements. Ensuring function running sheets, preparation schedules and service requirements are followed accurately. Managing rosters and staffing levels while maintaining wage budgets. Training, mentoring and developing kitchen staff and apprentices. Maintaining consistently high standards of food quality, presentation and service. Managing food costs, stock control, ordering, deliveries and wastage. Monitoring departmental budgets and supporting weekly and annual financial targets. Maintaining strong food safety, hygiene and HACCP standards. Supporting menu development, daily specials and operational improvements. Ensuring recipes, portion controls and preparation standards are consistently followed. Working closely with front-of-house, functions and management teams. Managing operational issues proactively and maintaining standards during peak service periods. Acting in the capacity of the Executive Chef when required. About You This position requires an experienced and confident culinary leader who understands the demands of running a large, high-volume hospitality operation. The successful candidate will need to be comfortable leading a substantial team, managing multiple priorities and maintaining control across several service areas at the same time. You will be: A strong and experienced kitchen leader. Highly organised and capable of managing multiple outlets. Experienced in high-volume hospitality environments. Confident managing large kitchen teams. Experienced in large functions, events and high-volume catering. Commercially aware with strong food cost, wage and wastage management skills. Calm and decisive under pressure. A strong communicator who can work effectively across kitchen, front-of-house, functions and management. Passionate about developing staff and creating a strong team culture. Hands-on and willing to support the operation when required. Accountable, professional and committed to maintaining high standards. Essential Requirements Certificate III in Commercial Cookery or equivalent recognised qualification. Significant experience as an Executive Sous Chef, Senior Sous Chef or similar senior culinary leadership position. Demonstrated experience managing a large kitchen team. Strong experience in high-volume hospitality operations. Experience managing multiple food outlets or service areas. Strong functions and large-scale catering experience. Current Food Safety Supervisor qualification. Strong knowledge of HACCP procedures and food safety requirements. Demonstrated experience with rostering and labour cost management. Strong stock management, food cost and wastage control experience. Proven ability to train, mentor and manage chefs, apprentices and kitchen staff. Excellent organisational, communication and leadership skills. Highly Regarded Experience within any of the following environments will be highly regarded: Large clubs or leagues clubs. Resorts or large hotels. Multi-outlet hospitality venues. Convention or function centres. High-volume restaurants. Large-scale catering operations. Venues operating multiple restaurants, cafés and function spaces. What's on Offer Salary of $100,000-$120,000 Super , depending on experience. A genuine senior leadership role with significant operational responsibility. The opportunity to lead a large and established kitchen team. Exposure to multiple food outlets and service styles. Significant functions and events operations. The autonomy to take ownership of the day-to-day kitchen operation. The opportunity to work closely with an experienced Executive Chef. Long-term career stability within a highly established Townsville organisation. Apply Now If you are an experienced Executive Sous Chef or Senior Sous Chef with a background in large teams, multiple outlets and high-volume operations, we would like to hear from you. Please submit your current resume outlining your leadership experience, team sizes and the scale of the venues or operations you have managed. For a confidential discussion about the position, contact Signature Staff. Please note: Applicants must currently reside in Australia and have unrestricted Australian working rights. Sponsorship is not available. • Wed, 09 Sep • Signature Staff

Executive Chef, South East Asian Restaurant and Hotel, Perth » Perth, WA - of a large hotel. Reporting directly to the General Manager, the Executive Chef will lead a brigade of approximately 20... to lead people and manage the commercial requirements of a substantial hospitality operation. Proven Executive Chef, Head • Wed, 09 Sep • Hastings People

Chef de Partie » Australia - Job Description We are currently seeking full time and part time skilled and passionate Chef de Partie to join our culinary team at Pullman and Mercure Brisbane. As an experienced member of the kitchen team, you will play a significant role in supervising operational aspects of the kitchen and ensure food hygiene and safety procedures are followed. Manage and coordinate activities within your assigned kitchen section Ensure efficient workflow and seamless coordination with other kitchen areas Maintain impeccable hygiene and kitchen standards in line with HACCP requirements Prepare and cook dishes according to our menu specifications and quality standards Train and mentor junior kitchen staff, including apprentices and commis chefs Assist in menu development and implementation of new food concepts Collaborate with the sous chef and executive chef to maintain kitchen efficiency Monitor and control food waste, stock levels, and kitchen resources Adapt quickly to changing priorities during busy service periods. • Wed, 09 Sep • AccorHotel

Executive Head Chef » Australia - extending our reach and impact even further. As our Executive Head Chef, you will lead culinary strategy across the Retirement... experience, including 5+ years in an Executive Chef or multi-site leadership role. Proven success leading multi-site café • Tue, 08 Sep • Anglicare

Executive Chef » Perth, Perth Region - Job Description Your Executive Chef era starts here. Reporting to our Director of Food & Beverage, we’re looking for an Executive Chef with serious Asian culinary credentials to lead the next chapter of our food story. This is much bigger than running the pass. You’ll own the culinary direction and performance of Miss Mi while leading the wider kitchen operation across conferencing, events and hotel dining. What’s on your plate? Own and evolve the culinary direction of Miss Mi, delivering a bold and contemporary Pan-Asian offering that genuinely hits. Lead, inspire and develop our kitchen Heartists, creating a high-performing culture people actually want to be part of. Drive quality, consistency and creativity across restaurant, conferencing, events and hotel dining. Own the numbers – food cost, labour, purchasing, margins, menu engineering, productivity and profitability. Because the food needs to be exceptional, but the math still needs to math. Develop menus that balance creativity, authenticity, seasonality and commercial performance. Keep food safety, hygiene, HACCP and WHS standards seriously on point. Partner with the Director of Food & Beverage and hotel leadership team to keep evolving the guest experience and F&B strategy. • Tue, 08 Sep • NOVOTEL

Cook » Mascot, Rockdale Area - Job Description We are looking for Full Time - Cook to join our fast pace working environment to provide high quality customer service to our guests at our Sydney International Lounges. Our Cook provides service between our a la carte and buffet environments. All our roles are focused on exciting our guests with flair and enthusiasm and demonstrating a genuine passion for customer service and the kitchen. Reporting directly to the Executive Chef, you will form a key part of a team who are responsible for providing high quality product to our lounge passengers. This is a great role for someone studying cookery and wanting some experience in a kitchen or for an experienced cook wanting some extra hours. Key responsibilities include but not limited to: Prepare, cook and serve food for the breakfast buffet showing variety and flair Ensure strict stock rotation and minimum wastage following stock control procedures Assist the preparation of ingredients, which includes chopping, slicing, dicing, and measuring food products. Ensure Food Safety protocols are followed Keep all working areas clean and tidy. Cook is required to wash all dishes during service Ensure all equipment is maintained, serviced and cleaned. Report any problems to the CDP & General Manager. • Tue, 08 Sep • AccorHotel

Executive Chef » Perth, WA - proud to be setting the pace for hospitality in Western Australia. Job Description Your Executive Chef era starts... here. Reporting to our Director of Food & Beverage, we're looking for an Executive Chef with serious Asian culinary credentials • Tue, 08 Sep • Accor

Executive Chef » Perth, WA - proud to be setting the pace for hospitality in Western Australia. Job Description Your Executive Chef era starts... here. Reporting to our Director of Food & Beverage, we’re looking for an Executive Chef with serious Asian culinary credentials • Mon, 07 Sep • Novotel

Sous Chef » Richmond, Yarra Area - Glasshaus is seeking a hands-on Sous Chef to join our growing team, working across weddings & events. Operating across our distinctive botanical venues, the Glasshaus kitchen delivers food for weddings, corporate functions and private celebrations. We are looking for a strong kitchen professional who can become a valued member of our team. The role As Sous Chef, you will provide reliable and consistent support to the director and executive chef across all aspects of kitchen operations. You will help coordinate food production and assist kitchen staff to ensure every dish meets Glasshaus standards for quality, flavour and presentation. You will be expected to anticipate and help resolve problems and demonstrate initiative. Key responsibilities Assist with the day-to-day management and operation of the kitchen Lead kitchen staff with respect, professionalism and a consistently positive attitude Maintain clear and effective communication throughout the kitchen Participate in the coordination of the food-production schedules based on confirmed events and expected business levels Ensure consistently high standards of food quality, flavour, presentation and service Understand and uphold Glasshaus service standards and ensure the rest of the team assisting you uphold the same standards Assist the director and executive chef in establishing kitchen goals and resolving operational issues Identify practical opportunities to improve efficiency, manage costs and reduce waste and communicate solutions to management. Assist in procurement of food and dry goods based on scheduled events, anticipated demand and existing stock Assist in training junior kitchen staff Maintain effective working relationships with venue, events, food and beverage, and front-of-house teams Conduct regular inspections of the kitchen, cool rooms, storage and dishwashing areas Promptly address any maintenance, cleanliness, safety or operational deficiencies Monitor all food-safety, workplace-health-and-safety and hygiene procedures Ensure strict compliance with sanitation, food-handling and allergen-management requirements About you You are a capable and hands-on chef who can adapt to the changing demands of an events kitchen. You work calmly under pressure, communicate clearly and take responsibility for maintaining standards. You will bring: Previous experience as a Sous Chef or a senior Chef de Partie Strong leadership skills and the ability to operate in a kitchen team respectfully A professional, positive and solutions-focused approach Excellent time-management and organisational skills The ability to manage working relationships and communicate effectively with different teams Strong attention to detail and a genuine interest in creative food Reliability, accountability and a willingness to support other kitchen staff & executive chef The ability to remain organised and efficient during busy event services Experience with food safety, hygiene and workplace-safety requirements Availability to work evenings and weekends according to the event schedule Relevant commercial cookery qualifications What we offer A interesting role within a creative and established Melbourne events business Varied work across weddings, corporate events and private celebrations The opportunity to contribute to menus and the development of our food offering A collaborative working environment across our kitchen, events and venue teams Beautiful, design-led venues in Richmond and Cremorne   If you are an organised and dependable chef who leads by example and takes pride in delivering high-quality food, we would love to hear from you. Please apply with your résumé and a brief introduction outlining your relevant experience and availability.   • Sat, 05 Sep • Glasshaus Brucke

Chef » Newstead, Brisbane - About the role Reporting to the Executive Chef, you'll be a skilled, reliable and passionate contributor to the Rockpool kitchen team. You'll prepare and cook high-quality, nutritious meals following our menus and standards, always with an eye on presentation, dietary requirements and the resident experience. This is a hands-on cooking role with regular hours, a supportive kitchen culture, and the genuine satisfaction of knowing your food makes a real difference to people's daily lives. About Rockpool Residential Aged Care Rockpool Residential Aged Care is a boutique provider, proudly Queensland owned. We believe great careers and great care go hand in hand. Our My Day My Way model of care puts the people we care for at the centre of everything, shaping their days around their choices, not our routines. This philosophy shapes how we work and what makes a career at Rockpool different: purpose that matters, contemporary leadership that backs you, beautiful modern homes designed for the people in them, smart technology that frees you to focus on people, and room to grow with Queensland's fastest-growing provider. Key responsibilities include: Prepare and cook meals to Rockpool's quality standards — nutritious, well-presented and tailored to resident dietary and cultural needs Follow menus, recipes and production schedules as directed by the Executive Chef Prepare meals for diverse dietary requirements including texture-modified, allergen-free and culturally specific dishes Maintain food safety documentation including temperature records, HACCP checks and cleaning logs Keep your section and shared kitchen areas clean and hygienic to required standards Assist with stock rotation, date labelling and correct food storage Report equipment faults, supply shortages or food safety concerns to the Executive Chef promptly Contribute to a positive kitchen culture and participate in special events and resident functions Skills and experience Proven experience as a Chef or Cook in hospitality, healthcare or aged care Solid technical cooking skills — food preparation, cooking techniques, plating and presentation Ability to cook for diverse dietary needs including texture-modified and allergen-free requirements Sound knowledge of food safety, HACCP and kitchen hygiene standards Reliable, punctual and consistent under the pressures of service A team player who communicates well and supports their colleagues Experience in aged care or healthcare kitchens highly regarded, not essential Certificate III in Commercial Cookery or equivalent (essential) Food Safety Supervisor Certification or willingness to obtain (essential) Certificate IV in Commercial Cookery or apprenticeship completion (desirable) Ready to cook food that genuinely matters? Apply now Rockpoolrac.com — we’d love to meet you. • Sat, 05 Sep • Rockpool Residential Aged Care

Chef » Port Lincoln Region, South Australia - Located in Port Lincoln our client has a reputation synonymous with producing excellent food using the finest local produce and unrivalled service in their hotel's full service restaurant. The Company is looking for a an experienced cook and chef to prepare and cook quality food, and manage the kitchen. Your responsibilities will include and not limited to Producing high quality dishes that follow up the established menu standards, as well as to client's requirements. Providing a high level of customer service. Assisting the Executive Chef in planning menus. monitoring and maintaining wage costs and budgets. Assisting the Executive Chef in monitoring and maintaining stock ordering, control and budgets Training the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources Working positively and cooperatively with all team members. Maintaining order and discipline in the kitchen during working hours Ensuring hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish. Be responsible for prevention of unsafe work practices or incidents Ensuring that the professional equipment is in good condition and report any repair requirements immediately to avoid breakdowns. Ensuring that all items are secured and report immediately any concerns or breach of policy. In return we offer a salary range of $73,000-$ 80,000 per annum superannuation (depending on experience). Only successful applicants will be contacted. • Thu, 03 Sep • Skilled Jobs Australia

Chef de Partie » Canberra Region, Australian Capital Territory - Job Description We are currently seeking a passionate and experienced Chef de Partie to join our Kitchen team on a full-time basis. In this role, you will support the Executive Chef and Sous Chef in delivering exceptional culinary experiences while maintaining high standards of food quality, presentation, food safety and kitchen operations. You will take ownership of your designated section and play a key role in mentoring junior team members and ensuring smooth service operations. You will be responsible for: Preparing and presenting high-quality dishes in accordance with established recipes and brand standards Proven experience working on grill and hot pan sections in a high-volume kitchen environment Managing your designated kitchen section to ensure efficient service and food consistency Supervising kitchen operations in the absence of senior chefs as required Maintaining stock rotation practices and minimising food wastage Assisting with ordering, stock control and ensuring adequate mise en place for service Coaching and supporting mor junior kitchen team members Ensuring all kitchen areas, equipment and workstations are maintained to the highest cleanliness standards Liaising with Food & Beverage and Conference & Events teams to ensure seamless guest experiences Supporting conference, event and restaurant operations with high-quality food production Complying with all food safety, HACCP, WHS and hygiene requirements This role is ideal for someone who is passionate about food, thrives in a fast-paced kitchen environment, and enjoys developing their culinary skills while contributing to a collaborative team culture. • Thu, 03 Sep • NOVOTEL

Chef de Partie » Victoria, Australia - Advance Your Culinary Career at Lancemore Mansion Hotel Werribee Park Join our talented kitchen team as a full-time Chef de Partie , working across restaurant dining, weddings, conferences and events in one of Werribee’s most distinctive hotel settings. As part of the Lancemore Hotel Group, you will work alongside an experienced culinary team while taking greater ownership of your section, supporting service delivery and maintaining consistently high standards. About the role Working closely with the Sous Chef and Executive Chef, you will help deliver smooth day-to-day kitchen operations across both restaurant and event service. You will: Take ownership of your section and deliver consistently high-quality dishes Coordinate preparation and service across restaurant and event operations Support and guide junior members of the kitchen team Delegate tasks effectively during service Maintain high standards of food presentation, hygiene and food safety Support the Sous Chef and Executive Chef with efficient kitchen operations Contribute to a positive, professional and collaborative kitchen culture About You You will bring: Certificate III in Commercial Cookery or equivalent Previous experience as a Chef de Partie or in a similar role Strong knowledge of food safety and kitchen hygiene requirements Confidence working in a fast-paced service environment Strong organisation, communication and teamwork skills A genuine passion for quality food and guest experiences Flexibility to work across weekdays, weekends and public holidays as required Current Australian working rights Why Join Lancemore? You will have the opportunity to develop your culinary career within a premium hotel environment, gain exposure across restaurant and event operations and work alongside an experienced and supportive kitchen team. If you are ready to take the next step in your culinary career, we would love to hear from you. • Wed, 02 Sep • Lancemore Mansion Hotel Werribee Park

Chef De Partie » South Brisbane, Brisbane - Job Description We're looking for a Part-Time Chef de Partie with a focus on conference & events catering, who's ready to create memorable dining experiences through their passion for first class cuisine. As a leader, you will be responsible for ensuring a high quality preparation and presentation of food to our guests. Supported by the Executive Chef, Sous Chef, and Chef De Cuisine, you will: Assist Executive Chef with menu preparation for Conferencing and Events, ensuring adequate supplies are available for expected service. Communicate with FOH staff regarding the availability of menu items, additions to the menu and any relevant changes. Supervise and delegate responsibilities to kitchen employees in the absence of senior leadership, leading by example to ensure service demands are met. Maintain a clean and safe working environment, Ensuring Work, Health and Safety procedures are followed to ensure your team’s and guests safety. • Wed, 02 Sep • NOVOTEL

Chef De Partie » Wolli Creek, Rockdale Area - Job Description The Role We are looking for an experienced Chef de Partie who is dedicated to providing a memorable experience and ensuring service is smooth sailing! You will be the captain of the pass wen required and ensure food costs are kept to within the budget We are ‘relentlessly guest obsessed’ at Accor. Everything we do, we do to help our guests feel welcome and valued and to give them the best experience possible. Novotel Sydney International Airport is a 271 room hotel, including a 150 seater a la carte and buffet restaurant, Bar & 11 Conference rooms Overlooking Kogarah Golf Course, Cahill Parklands and Cooks River leisure area & walkways. Enjoy our unique location away from the direct flying routes. Close to shopping malls, restaurants and train station with direct link to Sydney's CBD. Enjoy a relaxed stay near the Kogarah Golf course, Cooks River walkways and Cahill Parklands. The responsibilities of the Chef De Partie include, but are not limited to: Prepare and present both a la carte and casual 'all day' dining menu items. Use your creativity and novelty to bring innovation to our team. Assist the Sous and Executive Chefs in menu creation and execution. Supervise the kitchen in the absence of the Executive Chef by appropriate delegation of tasks to ensure a smooth service. Assist with the ordering and rotation of stock and liaising with front line team members regarding menu changes. Being an illustrious and respected leader to the kitchen team. Understand and follow food safety procedures. • Wed, 02 Sep • NOVOTEL

Cooks / Chefs » Adelaide, Adelaide Region - Our client is a well established restaurant inspired by South East Asian cuisine. The Company is looking for a an experienced trade qualified cook and/or chef to prepare and cook quality food, and manage the kitchen in this great CBD location. Your responsibilities will include and not be limited to Producing high quality dishes that follow up the established menu standards, as well as to client's requirements. Providing a high level of customer service. Assisting the Executive Chef in planning menus. monitoring and maintaining wage costs and budgets. Assisting the Executive Chef in monitoring and maintaining stock ordering, control and budgets Training the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources Working positively and cooperatively with all team members. Maintaining order and discipline in the kitchen during working hours Ensuring hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish. Be responsible for prevention of unsafe work practices or incidents Ensuring that the professional equipment is in good condition and report any repair requirements immediately to avoid breakdowns. Ensuring that all items are secured and report immediately any concerns or breach of policy. About You AQF Diploma, Certificate IV, or Certificate III in Hospitality (Commercial Cookery) (depending on the role), or equivalent or a minimum of 3 years in a similar role Superior work ethic Ability to work under pressure Be a team player Enthusiastic "can do" approach A friendly and approachable personality Is a must In return, we offer a full time position with an attractive basic salary range of $66,000 to $74,000 per annum superannuation(based on your experience and qualifications). Only successful applicants will be contacted. • Tue, 01 Sep • Skilled Jobs Australia

Executive Chef » The Rocks, Sydney - Description EXECUTIVE CHEF JOB SUMMARY Inspired by the Sydney lifestyle and surrounded by some of the city’s most iconic landmarks, Pier One Sydney Harbour offers distinctive culinary experiences within a contemporary lifestyle hotel setting. We are seeking an accomplished Executive Chef to shape the culinary future of one of Australia’s leading lifestyle hotels. This is a strategic leadership position responsible for creating culinary experiences that are unmistakably Pier One, bringing together Sydney’s waterfront lifestyle, exceptional local produce, memorable guest experiences, and strong commercial outcomes. As a member of the Executive Leadership Team, you will lead the culinary operation across restaurants, bars, in-room dining, events, weddings, banquets, and catering. The successful candidate will be as strong in leadership, culture, commercial performance, and innovation as they are in culinary execution. Above all, we are seeking a curator of experiences, not simply a creator of food. CORE WORK ACTIVITIES Culinary Leadership and Innovation Define and deliver a distinctive culinary vision that reflects Pier One’s waterfront location, lifestyle positioning, and sense of place. Lead all kitchen operations across a complex, multi-venue environment, ensuring consistent food quality, presentation, and execution. Develop innovative menus, signature experiences, seasonal activations, and waterfront dining concepts that strengthen Pier One as a destination. Maintain a strong operational presence, leading from the front and setting clear standards for quality, service, and professionalism. Culture, Leadership and Talent Development Build a positive, professional, and high-performing kitchen culture founded on trust, respect, accountability, and pride. Coach, empower, and inspire culinary leaders and associates while creating clear accountability throughout the operation. Identify and develop future leaders through meaningful training, succession planning, and career development. Recognise strong performance, address concerns early, and create an environment where culinary talent can grow and succeed. Guest Experience and Executive Collaboration Create memorable culinary experiences that build an emotional connection with guests and bring the Pier One story to life. Actively engage with guests and use feedback to continuously improve quality and the overall dining experience. Contribute as a collaborative member of the Executive Leadership Team, supporting the hotel’s vision, business plan, guest experience strategy, and culture. Partner with Food and Beverage, Sales, Marketing, Events, Revenue, Finance, Human Resources, and Operations to achieve hotel objectives. Commercial and Strategic Performance Take ownership of culinary budgets, forecasts, labour productivity, food costs, purchasing, menu engineering, and profitability. Balance creativity and culinary ambition with commercial discipline and operational practicality. Align production and staffing levels with business demand while maintaining quality and productivity. Identify opportunities to improve efficiency, generate revenue, and strengthen the overall financial performance of the culinary operation. Operational Excellence, Sustainability and Compliance Maintain consistent standards across restaurants, bars, in-room dining, events, weddings, banquets, and catering. Champion local sourcing, seasonal produce, responsible procurement, food waste reduction, and sustainable kitchen practices. Uphold strict HACCP, food safety, hygiene, workplace safety, and Marriott International standards. Ensure culinary associates are appropriately trained in food handling, sanitation, safety procedures, and operational requirements. PERKS, REWARDS AND MOTIVATION Exclusive associate discounts on food, beverage, and hotel accommodation across Marriott International properties for you, your family, and friends. Access to internationally recognised leadership programs, strategic development pathways, and long-term career opportunities within Marriott International. The opportunity to shape the culinary identity of one of Sydney’s most distinctive waterfront lifestyle hotels. Genuine care for associates’ physical, emotional, and financial wellbeing through our Employee Assistance Program. We are not simply looking for the best chef. We are looking for the best culinary leader for Pier One Sydney Harbour. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. • Mon, 31 Aug • Marriott Hotels Resorts

Chef de parties and Cooks » Torquay, Fraser Coast - Chef de Parties and Cooks Location: Hervey Bay, Burpengary, Rainbow Beach and Sunshine Coast Queensland. Employment Type: Full Time Salary for both position: Ranging from $79,499 to $85,000 AUD depending on experience and skills. Locations for Venues: · Hervey Bay RSL & SMC Inc – 4655 · The Clubhouse Hervey Bay – 4655 · Salt Café – 4655 · Craignish Country Club Hotel – 4655 · Burpengary Community Club – 4505 · Rainbow Beach Sports Club – 4581 · Little Parliament Café – 4581 · Palmwood Bowls Club – 4555 HERVEY BAY RSL & SERVICES MEMORIAL CLUB INC has vacancy opening for Cooks and Chef de partes. We are looking for experienced and qualified candidates. The Hervey Bay RSL is one of the biggest entertainment venues on the Fraser Coast and is much loved by the 40,000 plus financial members. Our other venues include The Clubhouse Hervey Bay, Salt Cafe, Burpengary Community Club, The Hervey Bay Motel, Mini Golf Hervey Bay and the Comfort Inn Motel. Position: Chef de Parties Salary: AUD 80,000 -85,000 Responsibilities and Main duties: · Responsible for ensuring strict stock control measures are observed. · Responsible for ensuring effective communication and teamwork within the kitchen. · Responsible for ensuring a high standard of customer service. · Responsible for operating all kitchen equipment in a safe manner. · Responsible for preparing orders by using required equipment. · Responsible for ensuring a high level of hygiene in the kitchen. · Responsible for supervision and training of apprentices when required. · To ensure the level and quality of meals provided is of the highest quality and quantity to serve customers on a daily basis. · To follow the size, style and presentation of food items, as required by the Executive Chef. · To maintain effective and efficient operations of the kitchen in the absence of the Executive Chef. · Assist in implementation and operations of HAACP and Food Safety Plan. · To prepare, cook and serve general and specialised meals for patrons according to menu guidelines, recipes and direction from the Executive Chef. · To ensure meals are served to the wait staff at a satisfactory temperature that would allow presentation to the customer at the correct temperature. · To maintain hygiene to HACCP guidelines, health and safety, cleanliness and all environmental standards in the Catering Department. · To assist and train apprentices and to supervise kitchen hands under direction from the Executive Chef. · Ensure that supplies and deliveries are ordered in a timely manner. Ensure that supplies and deliveries are received and accounted for. · To maintain kitchen equipment and utensils according to the Club’s standards and procedures. · To liaise with wait staff regarding meal completion and instructions on its service, presentation, portion control and complaints/compliments. · To assist with stock management and wastage of products and stocktake as required. · To communicate effectively with all staff within the Club. · To assist with the development of food cost controls. · Assist with the implementation and planning of menu changes. · Any other duties which are reasonable and lawful as requested by Management. Qualifications and Experience: · Certificate IV in Commercial Cookery (qualified chef}. · Proven experience as a qualified chef for 5 years. · TAFE — Covid 19 — Dining In - certificate · Proven experience supervising apprentices. · Food Hygiene certificate. · Leadership and Time Management skills · Excellent communication and organizational skills · High level of communication and interpersonal skills, including demonstrated high level ability to liaise effectively with customers and supervise and train staff Position: Cooks Salary: AUD 79,499 Responsibilities and Main duties: · Responsible for ensuring strict stock control measures are observed. · Responsible for ensuring effective communication and teamwork within the kitchen. · Responsible for ensuring a high standard of customer service. · Responsible for operating all kitchen equipment in a safe manner. · Responsible for preparing orders by using required equipment. · Responsible for ensuring a high level of hygiene in the kitchen. · To ensure the level and quality of meals provided is of the highest quality and quantity to serve customers on a daily basis. · To follow the size, style and presentation of food items, as required by the Executive Chef. · To maintain effective and efficient operations of the kitchen in the absence of the Executive Chef. · Assist in implementation and operations of HAACP and Food Safety Plan. · To prepare, cook and serve general and specialised meals for patrons according to menu guidelines, recipes and direction from the Executive Chef. · To ensure meals are served to the wait staff at a satisfactory temperature that would allow presentation to the customer at the correct temperature. · To maintain hygiene to HACCP guidelines, health and safety, cleanliness and all environmental standards in the Catering Department. · To assist and train apprentices and to supervise kitchen hands when required under direction from the Executive Chef. · Ensure that supplies and deliveries are ordered in a timely manner. Ensure that supplies and deliveries are received and accounted for. · To maintain kitchen equipment and utensils according to the Club’s standards and procedures. · To liaise with wait staff regarding meal completion and instructions on its service, presentation, portion control and complaints/compliments. · To assist with stock management and wastage of products and stocktake as required. · To communicate effectively with all staff within the Club. · Assist with the implementation and planning of menu changes when required. · Any other duties which are reasonable and lawful as requested by Management. Qualifications and Experience: · Certificate III in Commercial Cookery · Proven experience as a qualified Cook for 5 years. · TAFE — Covid 19 — Dining In - certificate · Proven experience supervising apprentices. · Food Hygiene certificate. · Leadership and Time Management skills · Excellent communication and organizational skills · High level of communication and interpersonal skills, including demonstrated high level ability to liaise effectively with customers and supervise and train staff Staff Benefits: · Staff discounts · 5 weeks annual leave, plus leave loading · Car parking available • Sun, 30 Aug • Hervey Bay RSL

Chef de Partie » Rosebery, Sydney - KEPOS CATERING Gold Licensed Bespoke Catering, Rosebery, Sydney Chef de Partie Full-time position About Us Kepos Catering is a Gold Licensed, Sydney-based bespoke catering company. We create tailored menus and dining experiences for private and corporate clients from our dedicated Catering Kitchen in the inner-city suburb of Rosebery. Everything from large-scale event catering through to intimate, chef-led experiences such as our exclusive Chef’s Table dinners and hands-on cooking classes. The Role We're looking for an experienced Chef de Partie to join our Catering Kitchen team. Working closely with our Head Chef, you’ll be involved across the full range of what we do from high-volume preparation for bespoke events to small, detail-focused service as well as cookbook production. Duties include: Food preparation leading up to client events High-quality food preparation leading up to the event High-quality food preparation and presentation at bespoke, unique events, including fine dining functions Assisting the Head Chef in delivering hands-on cooking classes for clients Preparing and helping execute service at our exclusive Chef’s Table dinners, held in our dedicated Catering Kitchen Monitoring quality of dishes at all stages of preparation and presentation Meal set-up at client events Demonstrating a range of cooking techniques Explaining and enforcing hygiene regulations May train or mentor other kitchen staff Experience Required Minimum 2 years' work experience as a Chef de Partie or in a comparable role Experience across bespoke events Fine dining catering Experience with catering events up to 800 guests Cooking demonstrations Food preparation for cookbooks Sound knowledge of food safety and hygiene standards A collaborative, can-do attitude and willingness to work as part of a close kitchen team What We Offer Annual salary $75,000 superannuation A dedicated, close-knit team that also knows how to have fun A dedicated Catering Kitchen, no shared or rotating kitchen spaces Staff meals provided Genuine exposure to bespoke event work in addition to cooking classes and Chef’s Table exclusive dining How to Apply Please email your CV to [email protected] Only shortlisted candidates will be contacted for interview. • Sun, 30 Aug • Kepos Catering

Executive Chef » Sydney, Sydney Region - Additional Information Job Number 26109589 Job Category Food and Beverage & Culinary Location 11 Hickson Road, Sydney, New South Wales, Australia, 2000 VIEW ON MAP (https://www.google.com/maps?q=11%20Hickson%20Road%2C%20Sydney%2C%20New%20South%20Wales%2C%20Australia%2C%202000) Schedule Full Time Located Remotely? N Position Type Management EXECUTIVE CHEF JOB SUMMARY Inspired by the Sydney lifestyle and surrounded by some of the city's most iconic landmarks, Pier One Sydney Harbour offers distinctive culinary experiences within a contemporary lifestyle hotel setting. We are seeking an accomplished Executive Chef to shape the culinary future of one of Australia's leading lifestyle hotels. This is a strategic leadership position responsible for creating culinary experiences that are unmistakably Pier One, bringing together Sydney's waterfront lifestyle, exceptional local produce, memorable guest experiences, and strong commercial outcomes. As a member of the Executive Leadership Team, you will lead the culinary operation across restaurants, bars, in-room dining, events, weddings, banquets, and catering. The successful candidate will be as strong in leadership, culture, commercial performance, and innovation as they are in culinary execution. Above all, we are seeking a curator of experiences, not simply a creator of food. CORE WORK ACTIVITIES Culinary Leadership and Innovation Define and deliver a distinctive culinary vision that reflects Pier One's waterfront location, lifestyle positioning, and sense of place. Lead all kitchen operations across a complex, multi-venue environment, ensuring consistent food quality, presentation, and execution. Develop innovative menus, signature experiences, seasonal activations, and waterfront dining concepts that strengthen Pier One as a destination. Maintain a strong operational presence, leading from the front and setting clear standards for quality, service, and professionalism. Culture, Leadership and Talent Development Build a positive, professional, and high-performing kitchen culture founded on trust, respect, accountability, and pride. Coach, empower, and inspire culinary leaders and associates while creating clear accountability throughout the operation. Identify and develop future leaders through meaningful training, succession planning, and career development. Recognise strong performance, address concerns early, and create an environment where culinary talent can grow and succeed. Guest Experience and Executive Collaboration Create memorable culinary experiences that build an emotional connection with guests and bring the Pier One story to life. Actively engage with guests and use feedback to continuously improve quality and the overall dining experience. Contribute as a collaborative member of the Executive Leadership Team, supporting the hotel's vision, business plan, guest experience strategy, and culture. Partner with Food and Beverage, Sales, Marketing, Events, Revenue, Finance, Human Resources, and Operations to achieve hotel objectives. Commercial and Strategic Performance Take ownership of culinary budgets, forecasts, labour productivity, food costs, purchasing, menu engineering, and profitability. Balance creativity and culinary ambition with commercial discipline and operational practicality. Align production and staffing levels with business demand while maintaining quality and productivity. Identify opportunities to improve efficiency, generate revenue, and strengthen the overall financial performance of the culinary operation. Operational Excellence, Sustainability and Compliance Maintain consistent standards across restaurants, bars, in-room dining, events, weddings, banquets, and catering. Champion local sourcing, seasonal produce, responsible procurement, food waste reduction, and sustainable kitchen practices. Uphold strict HACCP, food safety, hygiene, workplace safety, and Marriott International standards. Ensure culinary associates are appropriately trained in food handling, sanitation, safety procedures, and operational requirements. PERKS, REWARDS AND MOTIVATION Exclusive associate discounts on food, beverage, and hotel accommodation across Marriott International properties for you, your family, and friends. Access to internationally recognised leadership programs, strategic development pathways, and long-term career opportunities within Marriott International. The opportunity to shape the culinary identity of one of Sydney's most distinctive waterfront lifestyle hotels. Genuine care for associates' physical, emotional, and financial wellbeing through our Employee Assistance Program. We are not simply looking for the best chef. We are looking for the best culinary leader for Pier One Sydney Harbour. _At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.?Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._ The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today's traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative - in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work,? begin your purpose, belong to an amazing global? team, and become the best version of you. • Sun, 30 Aug • Marriott

Chef » Australia - Enrich Your Everyday Vinarchy. Redefining Wine. Elevating Hospitality. We’re reshaping what wine and dining can be, where innovation, craftsmanship and creativity sit at the heart of everything we do, from the wines we pour to the dishes we serve. About The Role If you’re a chef who craves growth, creativity and a deep connection to ingredients, St Hugo Restaurant is your next step. Just under an hour from Adelaide, surrounded by rolling vineyards and the unmistakable character of the Barossa, St Hugo is known for refined, produce‑led dining that celebrates seasonality, precision and the art of pairing food with exceptional wine. This is a kitchen where technique meets imagination, where you’ll cook with purpose, elevate your craft and contribute to experiences that guests remember long after they leave. Why This Role Stands Out You’ll be part of a tight, supportive team of four, meaning your ideas matter, your development is prioritised and your contribution is felt every day. Working closely with our Executive Chef and Head Chef, you’ll refine your skills, explore new flavours and help shape menus that honour the Barossa while pushing creative boundaries. If you want stability without sacrificing creativity, and you thrive in a high‑quality, produce‑driven environment… this role offers the perfect balance. What You'll Do You’ll cook at the level St Hugo is known for - elevated, expressive dishes that honour the Barossa’s best ingredients and pair seamlessly with some of Australia’s most celebrated wines. Every service is an opportunity to refine technique, explore flavour and contribute to the kind of polished, produce‑led dining experience guests travel for. Working closely with senior chefs, you’ll help shape menus that reflect the season, the vineyard and the uncompromising standards that define St Hugo’s reputation for excellence. You’ll also play a key role in keeping the kitchen sharp, organised and humming with the discipline expected of a premium culinary destination. You will: Prepare, cook and plate seasonal produce with the precision St Hugo is known for Collaborate with the Executive Chef and Head Chef on refined, wine‑led menu development Support stock control, compliance and the smooth operation of a high‑calibre kitchen What You'll Bring You’ve completed your chef apprenticeship (or equivalent) and bring genuine passion for cooking, learning and delivering quality at pace. You communicate well, work collaboratively and take pride in your craft. Flexibility across a 7‑day roster is essential, as is the ability to thrive in a fast‑paced, high‑standard kitchen. Why Join Us? At Vinarchy, we build workplaces people love. You’ll enjoy: Annual wine allowance Exclusive wine specials Access to online learning Private Health Insurance discounts Annual flu vaccinations A range of retail perks…. And much more Ready to Redefine your future…? APPLY NOW • Sat, 29 Aug • Vinarchy

Chef de Partie » Melbourne, Melbourne Region - Job Description About the Role: As our Full-Time Chef de Partie , you will be passionate and creative in your approach to consistently producing high quality dishes that delight our guests. Your flexibility in adapting to special requests will contribute to creating memorable dining experiences that will see guests returning time and time again. Your role will include: Prepare and present food for breakfast, a la carte dinner, in-room dining and the bar in accordance with hotel premium standards. Supervise, coach and train kitchen team members in conjunction with the Executive Sous Chef and Executive Chef. Provide input in menu design including seasonal menus and daily/weekly specials. Maintain the highest standards of quality and freshness in both the ingredients and the preparation of meals. Implement and maintain food hygiene in accordance with legislative standards Ordering and stock control. Assist the Executive Chef to lead the kitchen team and promote a positive working culture at all times. • Sat, 29 Aug • AccorHotel

Executive Sous Chef » Brisbane, Brisbane Region - The Company My client is one of Queensland’s most established, family-owned hospitality groups, with origins dating back to the early 1950s and a legacy built on quality, consistency, and genuine hospitality. Over decades, it has grown into a diverse portfolio of premium restaurants, cafés, and event spaces, recognized for delivering high-end dining experiences grounded in exceptional service and locally sourced Australian produce. The group is known for operating iconic venues across Brisbane and coastal locations, combining traditional hospitality values with modern execution. Strongly focused on guest experience, staff development, and community involvement, the business continues to evolve while maintaining the standards and reputation that have defined it for generations. The Role As Executive Sous Chef, you will oversee the day-to-day kitchen operations across a diverse range of dining concepts, including elevated steakhouse, dining and Italian cuisines. This will be done while the Exec Chef is in other venues and also covering other Senior chefs in the kitchen. You will lead, mentor and develop a skilled culinary team while maintaining high standards across food quality, presentation, kitchen operations and food safety. This is an opportunity for a strong Sous Chef or Head Chef who is ready to step into a senior leadership position, work closely with senior management and play a key role in the continued success of the business. The Responsibilities Lead and oversee daily kitchen operations across multiple dining concepts Work closely with the Executive Chef, Owner and F&B Director to drive culinary standards Lead, mentor and develop high-performing kitchen teams Assist with menu development, food costings and budgeting Manage kitchen rostering, training and staff performance Maintain high standards of food quality, presentation and consistency Ensure compliance with food safety, hygiene and workplace standards Work collaboratively with Front of House and senior management teams Drive operational efficiency while maintaining a strong focus on the guest experience The Candidate We are seeking an experienced Sous Chef or Head Chef who is ready to take the next step into a senior leadership role. You will ideally have: Proven experience in a Sous Chef or Head Chef position Experience working across multiple cuisine styles or high-end dining environments Strong knowledge of menu development, food costing and kitchen budgets Proven ability to lead, train and develop kitchen teams Strong understanding of food safety and kitchen operations Excellent communication and leadership skills A genuine passion for quality food and delivering an exceptional guest experience Formal culinary qualifications or equivalent industry experience Food Safety Supervisor certification or equivalent The Benefits $100,000 - $120,000 Superannuation Senior leadership position within an established Brisbane CBD operation Work directly with the Executive Chef and Owner Opportunity to influence multiple dining concepts Genuine career progression and professional development Join a dynamic and quality-focused hospitality operation Looking for the next step in your career, I want to hear from you! This role is only available to those with full working rights, no sponsorship is available. • Fri, 28 Aug • Frontline Recruitment Group

Restaurant Manager, Luxury Lodge Fine Dining, Central Coast » Australia - A new luxury lodge and fine-dining restaurant is opening later this year, and we're looking for a Restaurant Manager to take ownership of the front of house operation from day one. This is a genuine pre-opening opportunity. You'll build the team, establish the service culture and set the standard for what the guest experience looks and feels like from the very first service. The restaurant will seat approximately 44 guests and sit within an adults-only luxury lodge, with a beautifully considered setting of marble, brass, timber and handmade ceramics. The food will be produce-led and fire-driven, supported by an on-site kitchen garden, whole-fish cooking and a strong Australian and international wine offering. The Role: Reporting into the wider Food & Beverage leadership team, you'll be the face of the restaurant and ultimately responsible for the room, the team and the guest experience. You'll be responsible for: Building, training and leading the front of house team ahead of opening Establishing service standards, sequences and operating procedures Hosting the floor and creating a warm, highly personalised guest experience Leading wine and beverage service alongside the venue's beverage offering Working closely with the Executive Chef to create a seamless food and service experience Managing reservations, bookings, covers and the commercial performance of the restaurant Maintaining consistently high standards across every service Developing and mentoring a team that takes genuine pride in what they deliver About You: You're an experienced Restaurant Manager or senior FOH leader who understands high-end hospitality and knows how to create a room people want to return to. You have: Experience across fine dining, hatted restaurants or luxury hotels Strong knowledge of food, wine and beverage The confidence and presence to lead from the floor A genuine passion for hospitality and guest experience Strong leadership and team development skills The ability to build structure and standards in a pre-opening environment A calm, hands-on approach when service gets busy Sommelier training or WSET qualifications will be highly regarded, as will previous pre-opening or luxury lodge/hotel experience. Most importantly, you're a host. You understand that great service isn't just about standards and systems — it's about making people feel looked after. Salary & Benefits: Up to $140,000 plus super tips (depending on experience) Genuine pre-opening opportunity with the chance to build the operation from the ground up Beautiful Central Coast hinterland location Work alongside a highly credentialed Executive Chef and experienced F&B leadership team Sponsorship available for the right international candidate, including 482 and 491 visa pathways THE MONDAY GROUP is a specialist recruitment agency and executive search firm for the events, experiential marketing, hotel & hospitality industries. Working with clients Australia wide, we are a team of modern recruiters who value relationships and possess deep industry networks. • Fri, 28 Aug • The Monday Group

Executive Sous Chef » Brisbane, QLD - and reputation that have defined it for generations. The Role As Executive Sous Chef, you will oversee the day-to-day kitchen... operations across multiple dining concepts Work closely with the Executive Chef, Owner and F&B Director to drive culinary • Fri, 28 Aug • Frontline Recruitment Group • AU$100000 - 120000 per year

Executive Chef » Sydney, NSW - Job Category: Food and Beverage & Culinary Job Description: EXECUTIVE CHEF JOB SUMMARY Inspired by the Sydney... experiences within a contemporary lifestyle hotel setting. We are seeking an accomplished Executive Chef to shape the culinary • Fri, 28 Aug

Chef de Partie » Melbourne Airport, Hume Area - Job Description About you: You are passionate about hospitality and food. A guest obsessed team player. Exceptional leadership skills with demonstrated results in developing and motivating teams, your lead by example approach will be infectious. Availability to work varied shifts, including early mornings, late evenings, weekends and public holidays. What you will be doing: Inspiring the team, leading by example to ensure our customers have a genuinely unforgettable dining experience. Controlling general and specialised duties including supervision and training of other kitchen employees. Ordering and stock control. Solely responsible for other chefs and kitchen employees. Assisting the Executive Chef and where necessary operates a section of kitchen and ensure that food standards, preparation, presentation and cooking techniques are carried out according to established recipes / standards. • Fri, 28 Aug • AccorHotel

Cook » Australia - Job Description ibis Styles Brisbane Elizabeth Street is seeking a reliable Part-time Cook to join our energetic kitchen team. Prepare and maintain all required mise en place to ensure efficient kitchen operations and service delivery. Maintain a clean, safe, and hygienic work environment while consistently meeting high standards of food quality and presentation. Follow stock rotation procedures and minimise food wastage through effective inventory management practices. Ensure designated kitchen areas are cleaned and maintained to the highest standard at all times. Clean, maintain, and monitor kitchen equipment, promptly reporting any faults or maintenance issues to the Executive Chef. Receive and check deliveries, unpack produce, and store stock appropriately in accordance with food safety requirements. Perform general kitchen cleaning and housekeeping duties to support a safe and organised workplace. • Fri, 28 Aug • IBIS STYLES

Executive Chef » Bundall, Gold Coast - Description At Rivo Gold Coast, we're creating a fresh dining experience inspired by the flavours and traditions of the Mediterranean. Guided by seasonality and a close connection to local producers, our kitchen celebrates exceptional ingredients through salt, fire, curing and fermentation. From relaxed aperitivo as the sun sets over the Nerang River to vibrant restaurant dining, poolside experiences and special events, every menu is thoughtfully crafted to bring people together. Set against one of the Gold Coast's most picturesque waterfront locations on Nerang River, Rivo Gold Coast offers an inspiring place to work where creativity, craftsmanship and genuine hospitality come together. Lead the Culinary Vision of Rivo Gold Coast We are seeking an innovative, commercially minded and people-focused Executive Chef to lead the culinary vision of Rivo Gold Coast and establish it as one of the Gold Coast's most exciting new dining destinations. You will play a defining role in shaping Rivo Gold Coast from the beginning, developing its culinary identity, building its reputation, creating a loyal local following and leading the team that brings the restaurant to life. Working closely with the Venue Manager, you will own the culinary direction of Rivo Gold Coast, from menu development and sourcing to kitchen culture, commercial performance and the evolution of the dining experience. While Rivo Gold Coast will sit at the heart of the role, your culinary leadership will extend beyond the restaurant, ensuring its philosophy and quality are reflected across poolside dining, events, meetings and other food experiences throughout AC Hotel by Marriott Gold Coast. If you're passionate about building restaurants, creating food people talk about and leading talented culinary teams, we'd love to hear from you. What you'll do: Create a Destination Dining Experience Develop and execute a culinary vision that positions the venue as a leading dining destination on the Gold Coast. Design innovative menus and food concepts that attract both locals and travellers. Deliver memorable dining experiences that drive guest engagement, loyalty, and repeat visitation. Stay ahead of food trends, consumer preferences, and market opportunities to ensure the offering remains relevant and exciting. Partner with Marketing, Events, and Commercial teams to develop culinary activations, special events, and promotions. Lead Culinary Excellence Oversee all culinary operations, ensuring exceptional quality, consistency, and presentation. Champion innovation and continuous improvement across menus, service delivery, and kitchen operations. Drive creativity while maintaining strong commercial outcomes. Build strong relationships with local suppliers and producers to showcase quality seasonal ingredients. Maintain the highest standards of food safety, sanitation, and compliance. Inspire and Develop Great People Lead, coach, and mentor a passionate culinary team. Create a culture built on collaboration, accountability, learning, and excellence. Identify and develop future culinary talent through meaningful coaching and succession planning. Foster an engaging workplace where team members feel supported, valued, and empowered to succeed. Lead by example with a hands-on approach and genuine passion for hospitality. Drive Business Performance Manage food costs, labour expenses, purchasing, inventory, and operational budgets. Deliver strong financial results while maintaining exceptional guest experiences. Identify opportunities to improve profitability, efficiency, and operational effectiveness. Contribute to the overall success and reputation of the restaurant, bar, events, and hotel dining experiences. Uphold Marriott brand standards while continuously elevating the culinary offering. An experienced Executive Chef or senior culinary leader with a passion for creating exceptional dining experiences. Strong restaurant and lifestyle hospitality experience, ideally within premium dining venues. Proven success in menu development, team leadership, and culinary innovation. A commercial mindset with the ability to balance creativity and financial performance. Strong leadership skills with a track record of building engaged and high-performing teams. Excellent communication and relationship-building skills. A hands-on leader who thrives in a fast-paced hospitality environment. A passion for creating food experiences that attract guests, build loyalty, and strengthen venue reputation. What We're Looking For Why Join Rivo Gold Coast at AC Hotel by Marriott Gold Coast? This is a rare opportunity to influence the culinary direction of a growing hospitality destination and build a food offering that becomes a benchmark within the local market. In Return, We Offer: Exclusive Marriott Explore Rates with heavily discounted accommodation and food & beverage experiences at more than 10,000 hotels and resorts worldwide across Marriott's portfolio of leading brands. Annual Bonus Program , rewarding your contribution to business success. Employer-funded Single Health Insurance to support your wellbeing. Paid Parental Leave to support you and your family during life's important moments. Access to Marriott's global learning, development, and career progression opportunities. Recognition programs that celebrate performance, leadership, and service excellence. A supportive and inclusive culture where you can bring your authentic self to work every day. The opportunity to be part of an internationally recognised brand while making a real impact in a growing and exciting venue. Join Marriott International and build a career with endless opportunities, exceptional benefits, and a team that's passionate about creating unforgettable experiences. Bring your energy, passion, and leadership. Help us create a venue the Gold Coast can't stop talking about. The successful candidate must have unrestricted working rights in Australia for a minimum of two years and be available to work a flexible roster, including evenings, weekends, and public holidays as required. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. • Thu, 27 Aug • Marriott Hotels Resorts

Executive Chef » Gold Coast, Gold Coast Region - Additional Information Job Number 26107439 Job Category Food and Beverage & Culinary Location 42 Ferny Avenue, Gold Coast, Queensland, Australia, 4217 VIEW ON MAP (https://www.google.com/maps?q=42%20Ferny%20Avenue%2C%20Gold%20Coast%2C%20Queensland%2C%20Australia%2C%204217) Schedule Full Time Located Remotely? N Position Type Management At Rivo Gold Coast, we're creating a fresh dining experience inspired by the flavours and traditions of the Mediterranean. Guided by seasonality and a close connection to local producers, our kitchen celebrates exceptional ingredients through salt, fire, curing and fermentation. From relaxed aperitivo as the sun sets over the Nerang River to vibrant restaurant dining, poolside experiences and special events, every menu is thoughtfully crafted to bring people together. Set against one of the Gold Coast's most picturesque waterfront locations on Nerang River, Rivo Gold Coast offers an inspiring place to work where creativity, craftsmanship and genuine hospitality come together. Lead the Culinary Vision of Rivo Gold Coast We are seeking an innovative, commercially minded and people-focused Executive Chef to lead the culinary vision of Rivo Gold Coast and establish it as one of the Gold Coast's most exciting new dining destinations. You will play a defining role in shaping Rivo Gold Coast from the beginning, developing its culinary identity, building its reputation, creating a loyal local following and leading the team that brings the restaurant to life. Working closely with the Venue Manager, you will own the culinary direction of Rivo Gold Coast, from menu development and sourcing to kitchen culture, commercial performance and the evolution of the dining experience. While Rivo Gold Coast will sit at the heart of the role, your culinary leadership will extend beyond the restaurant, ensuring its philosophy and quality are reflected across poolside dining, events, meetings and other food experiences throughout AC Hotel by Marriott Gold Coast. If you're passionate about building restaurants, creating food people talk about and leading talented culinary teams, we'd love to hear from you. What you'll do: Create a Destination Dining Experience Develop and execute a culinary vision that positions the venue as a leading dining destination on the Gold Coast. Design innovative menus and food concepts that attract both locals and travellers. Deliver memorable dining experiences that drive guest engagement, loyalty, and repeat visitation. Stay ahead of food trends, consumer preferences, and market opportunities to ensure the offering remains relevant and exciting. Partner with Marketing, Events, and Commercial teams to develop culinary activations, special events, and promotions. Lead Culinary Excellence Oversee all culinary operations, ensuring exceptional quality, consistency, and presentation. Champion innovation and continuous improvement across menus, service delivery, and kitchen operations. Drive creativity while maintaining strong commercial outcomes. Build strong relationships with local suppliers and producers to showcase quality seasonal ingredients. Maintain the highest standards of food safety, sanitation, and compliance. Inspire and Develop Great People Lead, coach, and mentor a passionate culinary team. Create a culture built on collaboration, accountability, learning, and excellence. Identify and develop future culinary talent through meaningful coaching and succession planning. Foster an engaging workplace where team members feel supported, valued, and empowered to succeed. Lead by example with a hands-on approach and genuine passion for hospitality. Drive Business Performance Manage food costs, labour expenses, purchasing, inventory, and operational budgets. Deliver strong financial results while maintaining exceptional guest experiences. Identify opportunities to improve profitability, efficiency, and operational effectiveness. Contribute to the overall success and reputation of the restaurant, bar, events, and hotel dining experiences. Uphold Marriott brand standards while continuously elevating the culinary offering. An experienced Executive Chef or senior culinary leader with a passion for creating exceptional dining experiences. Strong restaurant and lifestyle hospitality experience, ideally within premium dining venues. Proven success in menu development, team leadership, and culinary innovation. A commercial mindset with the ability to balance creativity and financial performance. Strong leadership skills with a track record of building engaged and high-performing teams. Excellent communication and relationship-building skills. A hands-on leader who thrives in a fast-paced hospitality environment. A passion for creating food experiences that attract guests, build loyalty, and strengthen venue reputation. What We're Looking For Why Join Rivo Gold Coast at AC Hotel by Marriott Gold Coast? This is a rare opportunity to influence the culinary direction of a growing hospitality destination and build a food offering that becomes a benchmark within the local market. In Return, We Offer: Exclusive Marriott Explore Rates with heavily discounted accommodation and food & beverage experiences at more than 10,000 hotels and resorts worldwide across Marriott's portfolio of leading brands. Annual Bonus Program , rewarding your contribution to business success. Employer-funded Single Health Insurance to support your wellbeing. Paid Parental Leave to support you and your family during life's important moments. Access to Marriott's global learning, development, and career progression opportunities. Recognition programs that celebrate performance, leadership, and service excellence. A supportive and inclusive culture where you can bring your authentic self to work every day. The opportunity to be part of an internationally recognised brand while making a real impact in a growing and exciting venue. Join Marriott International and build a career with endless opportunities, exceptional benefits, and a team that's passionate about creating unforgettable experiences. Bring your energy, passion, and leadership. Help us create a venue the Gold Coast can't stop talking about. The successful candidate must have unrestricted working rights in Australia for a minimum of two years and be available to work a flexible roster, including evenings, weekends, and public holidays as required. _At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.?Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._ At AC Hotels, we believe attention to detail is the greatest form of generosity we can offer. Whether it's the artful pour of a drink or the sleek, edited environment, AC Hotels and our family members believe that if we have time to make it, we have time to make it beautiful. Our guests recognize and appreciate the precise design of AC Hotels and the detail-oriented nature of our family members. If you are looking for true hospitality, AC Hotels offers the perfect environment. Family members express a global mindset and passion for detail. They present a natural curiosity to learn and try new things. Whether staying current with trends in art, technology, or design, family members are eager to share with guests and others. Family members look to delight others and always ask themselves how they can improve the service experience. If this sounds like you, we invite you to explore career opportunities with AC Hotels. In joining AC Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work,? begin your purpose, belong to an amazing global? team, and become the best version of you. • Wed, 26 Aug • Marriott

Executive Chef » Surfers Paradise, QLD - Executive Chef to lead the culinary vision of Rivo Gold Coast and establish it as one of the Gold Coast's most exciting new... elevating the culinary offering. An experienced Executive Chef or senior culinary leader with a passion for creating • Tue, 25 Aug

Chef de Partie » Forrest, South Canberra - Position Available Chef De Partie Commencing Oct 2026 About Kingston Hotel The Kingston Hotel is looking for experienced Chef De Partie to join our team. Job Tasks and Responsibilities We are seeking applicants who are professional and reliable with a passion for food and a positive team attitude. As the Chef De Partie, your role will include but not limited to the following: Oversee a designated kitchen section, ensuring efficient preparation and delivery of menu items Prepare high-quality dishes consistently in line with restaurant standards and presentation guidelines Assist with menu planning, costing, and development of new dishes Manage mise en place and ensure all ingredients are ready for service periods Monitor food quality and portion control to maintain guest satisfaction and cost targets Supervise, train, and mentor Commis Chefs, Demi Chefs and apprentices Ensure compliance with food safety, hygiene, and sanitation standards (including HACCP) Conduct daily stock control, inventory checks, and assist with ordering supplies Maintain all workstations, equipment, and kitchen areas clean, tidy, and well-organised Work collaboratively with Sous Chef and Executive Chef to meet service demands Assist during peak service times in coordinating kitchen workflow and timing Address and resolve issues promptly to uphold kitchen efficiency and guest satisfaction Skills and Experience: Regulate temperatures of ovens, grills and other cooking equipment. Prepare food for cooking. Cook food by a range of methods (i.e. baking, braising, frying, roasting or steaming). Divide food into portions and ensure that the food is well presented. Clean food preparation areas and equipment. Store food correctly in temperature-controlled facilities. Take stock of ingredients and equipment and place orders to replenish stock. Receive and store supplies. Prepare food to meet special dietary requirements Job Type: Full-time, Permanent Salary: $79,000.00 to $85,000.00 • Mon, 24 Aug • Kingston Hotel

Commis Chef » Australia - Job Description ibis Styles Brisbane Elizabeth Street is seeking a passionate and reliable Full-time Commis Chef to join our energetic kitchen team. The role involves preparing and presenting high-quality dishes across breakfast buffet, à la carte lunch and dinner and conference catering. You will support daily operations and take initiative when working independently. Responsibilities include maintaining a clean and hygienic work environment, ensuring mise en place is ready, and upholding food safety standards in line with current regulations. You’ll be expected to follow strict stock rotation procedures, minimise wastage, and assist with stock control. Equipment care and cleanliness are essential, with any issues reported to the Executive Chef. • Mon, 24 Aug • IBIS STYLES

Demi Chef » Melbourne Airport, Hume Area - Job Description About you: You are passionate about hospitality and food. A guest obsessed team player. Available to work varied shifts, including early mornings, late evenings, weekends and public holidays. What you will be doing: Work with Executive Chef and Sous Chef to supervise all operational aspects of the kitchen and related venues, including conference & events. Ensure strict hygiene and safety procedures. • Sat, 22 Aug • AccorHotel

Sous Chef » Noosa Heads, Noosa Area - Job Description We are currently recruiting a Sous Chef to join the team at our Cibaria Noosa kitchen located in the heart of Noosa, just steps from Noosa Main Beach. This position involves the preparation, cooking, and presentation of food in accordance with established menus and standards. The role will be hands on and will require strong technical skills, the ability to work efficiently in a high-volume environment. Key Duties and Responsibilities Supervision of kitchen in the absence of the Executive Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met. Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service. Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes. Maintain excellent presentation standards and cost control for all food and beverage outlets. Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained. Works with and co-ordinates the work of apprentices, cooks and stewarding team in the preparation and production of food as required. Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and food preparation guidelines. Cultivate a positive work environment and identify existing skills and potential, ensuring development of kitchen team members. Assist in the preparation of monthly reports, commenting on key performance indicators and actions taken to keep on target. Ensure regular and effective communication with the Conference Sales Manager and Conference Coordinator, to meet the expectations of conference and events organisers. Carry out annual and mid-year appraisals with team members under your responsibility. Accountable for stock ordering and inventory management, plus monthly stock takes. Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturers’ specifications. • Sat, 22 Aug • AccorHotel

Head Chef, Luxury Lodge & Fine Dining Restaurant » Australia - A new luxury lodge and restaurant will open later this year in the Central Coast hinterland, around an hour north of Sydney - and the kitchen is a blank page. We're looking for a Head Chef to help write it. Years in the making and backed by serious investment, the project has ambitious plans to establish itself among the best regional restaurants in NSW. As Head Chef, you'll work alongside an experienced Executive Chef, with the menu being developed alongside one of Sydney's most awarded chefs. This is a genuine partnership, with real input into the food, kitchen and operation. The Cooking Fire sits at the heart of the kitchen. Wood and flame will be used across whole fish, whole animals and vegetables grown in the on-site kitchen garden. Proteins arrive whole to be broken down in-house, with the cooking grounded in classical technique, seasonality and exceptional Australian produce. Experience with fire is an advantage, but training will be provided. The Kitchen Brand new, purpose-built and ready for you to make your mark, featuring: Open fire and wood oven Combi ovens and extensive cold storage Dedicated dry stores Pastry room with laminator Wood-fired bread oven On-site kitchen garden The Operation The restaurant operates seven days across two formats: Thursday–Sunday: open to the public Sunday evening–Wednesday: refined dining exclusively for lodge guests About You: You'll have 3–4 years in hatted or equivalent kitchens, with experience running a section, leading a team or driving service at a high standard. This could suit a Senior Sous Chef ready to step up, or an established Head Chef seeking greater creative ownership. You'll be expected to: Lead calmly under pressure Maintain high standards of execution and presentation Develop and mentor junior chefs Establish strong kitchen systems and culture Contribute creatively to the menu Work collaboratively with the Executive Chef Offer & Benefits: $130,000 superannuation, negotiable for the right chef Four-day weeks once the operation settles, with a heavier opening period Genuine creative input into a brand-new luxury dining operation Sponsorship available after an initial period 482 and 491 visa support Regional visa pathways not typically available in Sydney Sponsorship transfer considered for the right candidate THE MONDAY GROUP is a specialist recruitment agency and executive search firm for the events, experiential marketing, hotel & hospitality industries. Working with clients Australia wide, we are a team of modern recruiters who value relationships and possess deep industry networks. • Wed, 19 Aug • The Monday Group

Executive Chefs » Albany, WA - Great Southern, VIC - Aspire Hospitality Group Pty Ltd is seeking a skilled Executive Chef to join our team at our new location. Applicants • Wed, 19 Aug • Aspire Hospitality Group • AU$100000 per year

Executive Chef » Newstead, Brisbane - About the role As Executive Chef, you'll own the kitchen in every sense. You'll lead a team of passionate kitchen staff, design rotating menus that celebrate the cultural diversity of our residents, and ensure every plate that leaves your kitchen is something to be proud of. Reporting to the Hospitality Services Manager, this is a hands-on leadership role where your decisions make a direct difference to the daily lives of our residents. About Rockpool Residential Aged Care Rockpool Residential Aged Care is a boutique provider, proudly Queensland owned. We believe great careers and great care go hand in hand. Our My Day My Way model of care puts the people we care for at the centre of everything, shaping their days around their choices, not our routines. This philosophy shapes how we work and what makes a career at Rockpool different: purpose that matters, contemporary leadership that backs you, beautiful modern homes designed for the people in them, smart technology that frees you to focus on people, and room to grow with Queensland's fastest-growing provider. Key responsibilities include: Design and deliver high-quality, nutritious and culturally appropriate menus in collaboration with residents, dietitians and Hospitality Services Manager Lead, mentor and inspire a kitchen team — setting the bar high and bringing everyone with you Own food safety and HACCP compliance as the Food Safety Supervisor Manage stock, ordering, supplier relationships and kitchen budgets with efficiency and accountability Actively engage with residents and families to gather feedback and continuously elevate the dining experience Drive a culture of continuous improvement, innovation and genuine care Skills and experience Proven experience as a Head Chef or Executive Chef in aged care, healthcare or hospitality Expertise in menu development and catering for diverse dietary, cultural and medical needs Strong knowledge of food safety standards, HACCP and kitchen hygiene compliance Demonstrated ability to manage budgets, control stock and build strong supplier relationships Outstanding leadership, team management and communication skills Certificate III or IV in Commercial Cookery or equivalent (essential) Food Safety Supervisor Certification (essential) Qualifications in leadership or management (desirable) Ready to bring your craft to a role that truly matters? Apply now via Rockpoolrac.com we’d love to meet you. • Wed, 19 Aug • Rockpool Residential Aged Care