Indian Dining Club is seeking a qualified and experienced Chef to join its team in Belconnen. The role involves preparing high-quality Indian dishes, maintaining kitchen standards, and contributing to menu innovation in a fast-paced and customer-focused environment. <h3>Benefits</h3><ul><li>Competitive salary in the range of AUD 75,000 to $80,000 plus superannuation</li><li>Full-time stable employment</li><li>Opportunity to work in a well-established and reputable restaurant</li><li>Supportive team environment&nbsp;</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan and organise the preparation and cooking of food in line with menu requirements</li><li>Prepare and cook a range of authentic Indian dishes including curries, tandoori items and accompaniments</li><li>Develop and innovate menu items while maintaining traditional flavours and presentation</li><li>Oversee food preparation and ensure consistency in quality and presentation</li><li>Monitor stock levels, order supplies and manage food storage</li><li>Ensure compliance with food safety, hygiene and HACCP standards</li><li>Supervise and train cooks and junior kitchen staff</li><li>Coordinate kitchen operations to ensure timely service</li><li>Work collaboratively with management and front-of-house staff</li><li>Maintain a clean, organised and efficient kitchen environment&nbsp;</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Commercial Cookery or higher qualification (Diploma preferred)</li><li>At least 2–3 years of relevant work experience in Indian cuisine</li><li>Strong knowledge of Indian cooking techniques and ingredients</li><li>Experience working in a fast-paced restaurant environment</li><li>Ability to supervise and train junior staff</li><li>Strong time management and organisational skills&nbsp;</li></ul>

Hospitality & Tourism

Annual

Lead the preparation of authentic Indian cuisine in a premium waterfront dining setting.

Chef

Full time

My Café Manuka is seeking a skilled and motivated Cook to join its dynamic kitchen team. The role involves preparing and presenting a diverse range of café-style dishes, ensuring consistency, quality, and efficiency in a fast-paced hospitality environment. <h3>Benefits</h3><ul><li>Competitive salary package of AUD 75,000 – 80,000 plus superannuation</li><li>Full-time stable employment</li><li>Opportunity to work in a busy and well-established café</li><li>Supportive and team-oriented working environment</li></ul> <h3>Task & responsibilities</h3><ul><li>Prepare, cook and present a variety of dishes in accordance with menu requirements</li><li>Ensure consistency in food quality, taste and presentation standards</li><li>Assist in planning menus and contributing to new dish development</li><li>Monitor food preparation and cooking processes to maintain efficiency</li><li>Ensure proper portion control and minimise food wastage</li><li>Maintain cleanliness and organisation of kitchen workstations</li><li>Store food safely and ensure proper stock rotation practices</li><li>Assist in stock control, ordering and inventory management</li><li>Work collaboratively with kitchen and front-of-house staff</li><li>Ensure compliance with food safety, hygiene and WHS regulations</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Commercial Cookery (or equivalent)</li><li>At least 2 years of relevant full-time work experience</li><li>Experience working in a fast-paced café or restaurant environment</li><li>Strong knowledge of food preparation techniques and kitchen operations</li><li>Good time management and ability to work under pressure</li><li>Strong teamwork and communication skills</li></ul>

Be part of a vibrant café delivering high-quality breakfast, lunch, and all-day dining experiences.

Cook

FULL TIMEHEAD CHEF&nbsp;$76,515 pa. + Super351311 CHEFYou are responsible for the full leadership and management of the kitchen, including operational performance, team development, food quality and food cost adjustment. You are expected to operate at a senior level, making decisions that directly impact the success of the venue.Core Responsibilities:● Oversee all kitchen operations during service and prep periods● Ensure alignment between kitchen output and Seoulful’s brand standards● Make operational decisions impacting service, staffing and execution● Maintain full visibility of kitchen performance at all times● Act as the final point of accountability for all kitchen outcomesKitchen LeadershipYou are expected to lead the kitchen team with clarity, structure and professionalism. This includes training staff, maintaining standards, managing performance, and ensuring a respectful and disciplined environment at all times.Core Responsibilities:● Conduct daily briefings before service● Train staff on recipes, techniques and standards● Monitor staff performance during service● Address performance issues immediately and professionally● Create weekly rosters aligned with service demand● Maintain discipline, structure and respectful communication● Lead by example during peak service periodsMenu and Product ExecutionYou are responsible for maintaining and evolving the menu in line with Seoulful’s brand. This includes consistency of recipes, presentation, portioning, and ensuring every dish meets the expected standard.Core Responsibilities:● Maintain and update recipe specifications● Ensure all dishes are executed to exact standards● Develop seasonal or new menu items where required● Test and refine dishes before implementation● Ensure portion control across all menu items● Maintain consistency across all service periods● Align menu with supplier availability and cost targets● Negotiate with suppliers for lower cost controlFood Quality and ServiceYou are expected to oversee all food preparation and service, ensuring consistency, timing and quality. You are accountable for all dishes leaving the kitchen and must maintain control during all service periods.Core Responsibilities:● Oversee all plating and presentation standards● Control timing of dishes during service● Monitor grill and pass during peak periods● Check quality of ingredients before service● Ensure consistency across different chefs and shifts● Step in during service where required to maintain standards● Resolve service issues quickly and effectivelyFinancial ResponsibilityYou are responsible for managing food cost, controlling waste, overseeing stock levels and maintaining profitability targets. This includes ordering, supplier management and regular stocktakes.Core Responsibilities:● Monitor food cost and maintain GP targets● Conduct regular stocktakes● Manage ordering and stock levels● Minimise waste and control portioning● Review supplier pricing and negotiate where needed● Track usage of high value ingredients (e.g. Wagyu)● Adjust operations to maintain profitability targetsCompliance and SafetyYou are expected to maintain all food safety standards, hygiene requirements and workplace safety protocols in accordance with Australian regulations. This includes maintaining health inspection regulations due every April.Core Responsibilities:● Enforce food safety standards at all times● Ensure correct storage and handling of all products● Maintain cleanliness across all kitchen areas● Conduct regular checks of equipment and workspaces● Ensure all staff follow hygiene and safety procedures● Maintain compliance with Australian food safety regulations● Address any risks or breaches immediatelyOperational SystemsYou are responsible for implementing and maintaining efficient kitchen systems, procedures and workflows to support service and consistency.Core Responsibilities:● Implement kitchen SOPs and workflows● Maintain prep lists and service systems● Improve efficiency of service and communication● Coordinate closely with front of house● Monitor ticket times and kitchen output● Identify and resolve bottlenecks in service● Maintain consistency in daily operationsTeam DevelopmentYou are expected to build a strong, high performing team, develop future leaders, and maintain a positive but structured workplace culture.Core Responsibilities:● Order and manage all kitchen supplies● Maintain relationships with key suppliers● Inspect all deliveries for quality and accuracy● Ensure consistency of premium products● Adjust ordering based on demand and forecasting● Manage stock rotation and storage systemsAccountabilityThis is a senior role. You are expected to take ownership of all kitchen outcomes including team performance, food quality, cost control and overall kitchen operations. This level of responsibility is a core requirement of your position.Core Responsibilities:● Train junior chefs and develop skill progression● Identify future leaders within the team● Provide ongoing feedback and coaching● Maintain team morale and professionalism● Address behaviour and performance issues● Ensure consistency in training across all staffExperience<ul><li>AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2)</li><li>3 years experience in the above requirements</li></ul>

You are responsible for the full leadership and management of the kitchen, including operational performance, team development,  and food quality.

Head Chef

Chef – Full TimeMetropole Hotel&nbsp; LismoreLismore, NSW&nbsp;Metropole Hotel Lismore is a well-established hospitality venue located in Lismore, New South Wales, known for delivering high-quality dining experiences in a welcoming and customer-focused environment. We are currently seeking a skilled and experienced Chef to join our team on a full-time basis.The successful candidate will play a pivotal role in supporting day-to-day kitchen operations, maintaining exceptional food standards, and contributing to menu planning and development. This position requires a motivated and reliable individual who can perform effectively in a fast-paced environment while ensuring consistency, quality, and strict compliance with food safety and hygiene standards.The Chef will work collaboratively with management and the broader kitchen team to deliver an outstanding dining experience and uphold the reputation and service standards of Hotel Metropole Lismore. <h3>Benefits</h3>Competitive annual salary aligned with industry standards&nbsp;Supportive and team-oriented work environment&nbsp;Opportunities for career progression and skill development&nbsp;Staff meals provided during shifts&nbsp; <h3>Task & responsibilities</h3>Plan, prepare, and cook a variety of dishes in accordance with the restaurant’s menu and standards&nbsp;Develop and contribute to menu planning, including seasonal updates and specials&nbsp;Ensure all food is prepared and presented to a consistently high standard&nbsp;Monitor food quality, portion control, and presentation before serving&nbsp;Manage kitchen operations during service, including coordinating with other kitchen staff&nbsp;Maintain stock levels, order supplies, and minimise wastage&nbsp;Ensure compliance with food safety, hygiene, and workplace health and safety regulations&nbsp;Supervise and train kitchen staff, including apprentices and kitchen hands&nbsp;Maintain a clean and organised kitchen environment <h3>Qualification & experience</h3>Relevant qualification in Commercial Cookery or equivalent&nbsp;Minimum 2 years of relevant work experience as a Chef&nbsp;Strong knowledge of kitchen operations and food safety standards&nbsp;Ability to work effectively under pressure&nbsp;Good communication and teamwork skills&nbsp;Strong attention to detail and passion for food

Join Metropole Hotel Lismore as a Full-Time Chef. Deliver quality meals, support kitchen operations, and grow your career in a fast-paced team.

As Chef at Lady Burra Restaurant you will be responsible for planning, organising, preparing, and cooking food to ensure high-quality dining experiences consistent with the restaurant’s standards. The role requires advanced culinary skills, independence in kitchen operations, and the ability to contribute to menu development and kitchen management.Key Duties and Responsibilities<ul><li>Plan menus in consultation with the Head Chef and management, considering seasonal availability and customer preferences.</li><li>Prepare and cook a wide range of dishes in accordance with established recipes and standards.</li><li>Develop and contribute to new menu items and specials.&nbsp;</li><li>Ensure consistent presentation, portion control, and quality of all dishes.&nbsp;</li><li>Monitor and manage food preparation processes to maintain efficiency during service.&nbsp;</li><li>Supervise and train kitchen staff, including cooks and kitchen hands.&nbsp;</li><li>Manage stock levels, order supplies, and liaise with suppliers.&nbsp;</li><li>Ensure proper storage, handling, and rotation of food in compliance with food safety standards.</li><li>Enforce and maintain strict hygiene and sanitation standards in accordance with Australian regulations.&nbsp;</li><li>Monitor kitchen costs, minimise waste, and assist in budgeting.&nbsp;</li><li>Ensure compliance with Work Health and Safety (WHS) policies and procedures.&nbsp;</li></ul>Skill and experience required:<ul><li>Relevant Diploma or 3 years work experience as a Chef to substitute for the formal qualification.</li><li>Minimum 1 year work experience&nbsp;in a high-volume, full-service restaurant environment is essential.&nbsp;</li><li>Food Safety Supervisor Certificate (mandatory or to be obtained within required timeframe).&nbsp;</li></ul>Essential Skills<ul><li>Strong knowledge of commercial cookery techniques and kitchen operations.&nbsp;</li><li>Ability to plan menus and estimate food and labour costs.&nbsp;</li><li>Leadership and team supervision skills.&nbsp;</li><li>Ability to work independently and make decisions under pressure.&nbsp;</li><li>High level of organisation and time management.&nbsp;</li><li>Sound understanding of food safety.</li></ul>Personal Attributes<ul><li>Strong work ethic and reliability.&nbsp;</li><li>Ability to perform in a fast-paced environment.&nbsp;</li><li>Attention to detail and commitment to quality.&nbsp;</li><li>Positive attitude and ability to work as part of a team.&nbsp;</li><li>Flexibility to work shifts, weekends, and public holidays.&nbsp;</li></ul>If you meet the above requirements and are excited about this opportunity, please submit your resume and a cover letter detailing your relevant skills and experience.We look forward to welcoming a new member to our talented team!&nbsp;&nbsp;

Lady Burra Restaurant Pty Ltd is currently looking for a Chef to join our dynamic team.

Toscano Bar is a modern Italian cocktail bar located opposite the Botanical Gardens on Edward Street in Brisbane’s CBD. It is an ideal venue for your next social gathering, where guests can enjoy expertly crafted cocktails in a stylish setting featuring beautiful high ceilings and a vibrant atmosphere—every moment is designed to be memorable.We are currently seeking an outstanding Chef to join our team. This is a rare opportunity to combine your passion for food with your culinary knowledge and leadership experience, while continuing to grow and advance your career. Our venue plays an important role within the local community. We are committed to supporting our customers and team members in every way we can. We take pride in delivering high-quality Italian cuisine in an environment that is warm, welcoming, and inclusive for our team, customers, and community. <h3>Benefits</h3> <h3>Task & responsibilities</h3><ul><li>Planning of menus in consultation with the restaurant manager and owners of the business as appropriate. The menu planning will take place regularly and will include planning of specials available at our restaurant. This planning will take into account seasonal availability of fresh produce and pricing of the same.</li><li>Estimate costing specifically for various menu options and be responsible for estimating general food and labour costs throughout the restaurant.</li><li>Be responsible for ensuring food supplies are ordered appropriately for optimal business effectiveness and efficiency.</li><li>Discussing food preparation issues with managers, kitchen and wait staff.</li><li>Direct and monitor staff involved in food preparation.</li><li>Demonstrating techniques and showing cooking procedures to kitchen staff.</li><li>Preparation and cooking of food.</li><li>Ensure a high level of quality of dishes is being produced at all stages of preparation and cooking through monitoring of the process, tasting the dishes as necessary and correcting level of flavouring through directing staff.</li><li>Ensuring presentation of all dishes going out to the patrons is at the level expected.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Commercial Cookery (or equivalent qualification).</li><li>Minimum of 1 years’ previous experience working as a Chef in a fast-paced commercial kitchen Key Skills &amp; Attributes.</li><li>Strong commitment to maintaining the highest standards of food safety, hygiene, and food preparation.</li><li>Proven ability to train, mentor, and support kitchen staff as required.</li><li>Excellent teamwork skills, with the ability to also work independently when needed.</li><li>Strong organisational and time-management skills.</li><li>Effective communication skills across kitchen and front-of-house teams.</li></ul>

Toscano Bar is a modern Italian cocktail bar looking for a Chef.

We are looking for an energetic and skilled Cafe or Restaurant Manager to oversee the daily operations of our café. You will be responsible for leading a talented team, maintaining high standards of food quality and customer service, and developing innovative recipes to delight our guests. This is an exciting opportunity to showcase your leadership and creativity while upholding our core values of excellence and care.&nbsp;QUALIFICATIONS &amp; REQUIREMENTS•&nbsp;&nbsp;&nbsp;&nbsp;Relevant qualification, such as AQF Associate Degree, Advanced Diploma, or Diploma (ANZSCO Skill Level 2)•&nbsp;&nbsp;&nbsp;&nbsp;A minimum of 1 year of experience in a café or hospitality management role.•&nbsp;&nbsp;&nbsp;&nbsp;Willingness to work flexible hours, including weekends and public holidays.•&nbsp;&nbsp;&nbsp;&nbsp;Familiarity with point-of-sale (POS) systems and basic computer applications.•&nbsp;&nbsp;&nbsp;&nbsp;Ability to motivate and supervise staff effectively.•&nbsp;&nbsp;&nbsp;&nbsp;Proficiency in budgeting, cost control, and sales analysis.•&nbsp;&nbsp;&nbsp;&nbsp;Proven ability to deliver outstanding customer experiences and handle feedback professionally.•&nbsp;&nbsp;&nbsp;&nbsp;Strong organizational skills to manage daily operations, including ordering and inventory management.•&nbsp;&nbsp;&nbsp;&nbsp;Understanding of hygiene regulations and ability to maintain a clean and safe environment.•&nbsp;&nbsp;&nbsp;&nbsp;Ability to prioritize tasks and manage time efficiently in a fast-paced environment.•&nbsp;&nbsp;&nbsp;&nbsp;Excellent verbal and written communication for both customer interactions and team coordination.•&nbsp;&nbsp;&nbsp;&nbsp;Quick thinking and problem resolution to handle challenges effectively.•&nbsp;&nbsp;&nbsp;&nbsp;Passionate about hospitality and maintaining a welcoming atmosphere.&nbsp;DUTIES &amp; RESPONSIBILITIES•&nbsp;&nbsp;&nbsp;&nbsp;Controlling the pricing of products and the acquisition of suppliers while adhering to financial restrictions and preserving cost effectiveness.•&nbsp;&nbsp;&nbsp;&nbsp;Maintaining precise records of daily sales, financial activities, and stock levels to promote accountability and transparency.•&nbsp;&nbsp;&nbsp;&nbsp;Planning and directing special events and activities, ensuring everything runs smoothly and successfully from beginning to end.&nbsp;•&nbsp;&nbsp;&nbsp;&nbsp;Ensuring the cleanliness and maintenance of dining areas and kitchen facilities to meet health and safety regulations.•&nbsp;&nbsp;&nbsp;&nbsp;Communicate with clients regularly to get their opinions, resolve issues, and guarantee that they are satisfied with the food and service.•&nbsp;&nbsp;&nbsp;&nbsp;Hiring, educating, managing, and inspiring wait staff and kitchen employees to maintain high standards of productivity.•&nbsp;&nbsp;&nbsp;&nbsp;Taking orders, greeting customers, and managing reservations during peak hours.•&nbsp;&nbsp;&nbsp;&nbsp;Working together with chefs to plan and create seasonal, creative dishes that satisfy patron tastes.•&nbsp;&nbsp;&nbsp;&nbsp;Developing and carrying out personnel schedules to guarantee sufficient coverage at busy times.•&nbsp;&nbsp;&nbsp;&nbsp;Holding frequent staff meetings to evaluate performance, get input, and guarantee efficient operations.•&nbsp;&nbsp;&nbsp;&nbsp;Creating reports for management evaluation on staff productivity, client satisfaction, and café performance.•&nbsp;&nbsp;&nbsp;&nbsp;Monitoring cafe spending, evaluating financial results, and, if required, putting cost-cutting measures into action.•&nbsp;&nbsp;&nbsp;&nbsp;Overseeing timekeeping, payroll, and staff rosters to ensure precise and prompt wage payments.•&nbsp;&nbsp;&nbsp;&nbsp;Supervising equipment upkeep and repairs to guarantee their safety and functionality.•&nbsp;&nbsp;&nbsp;&nbsp;Developing and implementing marketing strategies to increase customer engagement and attract new patrons.•&nbsp;&nbsp;&nbsp;&nbsp;Establishing connections with nearby vendors to find premium ingredients at affordable costs.&nbsp;WORKING HOURS•&nbsp;&nbsp;&nbsp;&nbsp;Full-time position, 38 hours per week.&nbsp;BENEFITS•&nbsp;&nbsp;&nbsp;&nbsp;Opportunities for career advancement and professional development.•&nbsp;&nbsp;&nbsp;&nbsp;Discount meals with other perks.•&nbsp;&nbsp;&nbsp;&nbsp;Competitive salary and bonus opportunities.•&nbsp;&nbsp;&nbsp;&nbsp;Potential for leadership and management roles.•&nbsp;&nbsp;&nbsp;&nbsp;Access to the latest kitchen equipment and tools.•&nbsp;&nbsp;&nbsp;&nbsp;Supportive and collaborative work environment.&nbsp;&nbsp;

We are a dynamic and vibrant restaurant committed to delivering exceptional food and outstanding customer service.

CAFE OR RESTAURANT MANAGER

Station Hotel Motel Kurri Kurri seeks experienced full-time Motel Manager to handle the motel operations. <h3>Benefits</h3>We offer excellent working conditions and a gross salary of $80,000 to $82,000, plus superannuation. <h3>Task & responsibilities</h3>As a motel manage you would be solely responsible for the entire operations of Station Hotel Motel. The role includes but is not limited to:<ul><li>Organising and controlling the daily operations of the motel to provide guest accommodation and other services.</li><li>Daily operations task of overseeing the smooth functioning of the reservation, accounts, maintenance all housekeeping activities.</li><li>Being “hands on” as required in all aspect of the motel including but not limited to Housekeeping, Maintenance and Front office.</li><li>Overseeing the day-to-day activities of the Maintenance department ensuring all guest requests are promptly addressed and preventative maintenance schedules are adhered to.</li><li>Monitoring third party reservation websites and reservations team to ensure the rates are correct and distribution channels are maximized.</li><li>Maximising occupancy and maintaining current knowledge of the Property, rates and occupancy.</li><li>Managing the motel team performance, providing necessary coaching and leading by example with required standards of punctuality, grooming and behaviour.</li></ul> <h3>Qualification & experience</h3>To be selected, you must have:<ul><li>Bachelors degree in relevant field or equivalent</li><li>At least 3-5 years’ proven experience as a motel manager</li><li>High level of attention to detail</li><li>Exceptional management, communication and organisational skills</li><li>Team player and ability to find quick &amp; reliable solutions</li></ul>

Station Hotel Motel Kurri Kurri seeks experienced full-time Motel Manager to handle the motel operations.

Hotel or Motel Manager

Celeste Catering located at Macquarie Park, NSW 2113 is looking for passionate and experiened chef to join its growing team. <h3>Benefits</h3><ul><li>Staff Discount</li><li>Competitive salary: $75,000 – $80,000 + superannuation</li><li>Full-time position</li><li>Supportive team environment with experienced hospitality professionals</li><li>Career growth and development opportunities</li></ul> <h3>Task & responsibilities</h3><ul><li>Following the instruction of the head chef and full fill the responsibility.</li><li>Planning and contributing to menu development</li><li>Preparing and cooking high-quality meals</li><li>Monitoring quality at all stages of food preparation and presentation</li><li>Supervising and coordinating kitchen staff, including cooks and kitchen hands</li><li>Demonstrating cooking techniques and providing guidance to junior staff</li><li>Managing stock, ordering supplies, and ensuring proper stock rotation</li><li>Maintaining kitchen hygiene and ensuring compliance with food safety regulations</li><li>Adapting menu items to meet dietary requirements of customers</li><li>Assisting in cost control, portion control, and minimising food wastage</li><li>Working collaboratively with front-of-house staff to ensure smooth service</li></ul> <h3>Qualification & experience</h3><ul><li>Minimum 1 year of experience as a Chef in a commercial kitchen</li><li>Relevant qualification (Certificate IV in Commercial Cookery or equivalent) preferred but not mandatory</li><li>Experience in a fast-paced, high-quality dining environment</li><li>Ability to work under pressure and maintain consistency</li><li>Strong leadership, communication, and organisational skills</li><li>Sound understanding of food safety and hygiene standards</li></ul>

If you are passionate about cooking then join our growing team at Celeste Catering Macquarie Park store.

Full-Time Cook RequiredThe Mama B Group Pty Ltd is seeking a full-time Cook to operate and become a part of their kitchen team at 87-91 Abercrombie Street, Chippendale, NSW 2008. <h3>Benefits</h3> <h3>Task & responsibilities</h3>Key Responsibilities:<ul style="list-style-type:disc;"><li>Examining ingredients and food supplies to ensure freshness, quality, and suitability for cooking.</li><li>Seasoning and portioning food during preparation and cooking to maintain consistency in taste, quality, and presentation.</li><li>Operating and regulating the temperature of cooking equipment such as ovens, grills, fryers, and stovetops.</li><li>Plating and presenting dishes attractively and ensuring meals are prepared and served in a timely manner during service periods</li><li>Monitoring food preparation areas and maintaining high standards of cleanliness and hygiene in compliance with food safety regulations.</li><li>Storing food in appropriate temperature-controlled facilities and following stock rotation procedures to minimise wastage.</li><li>Assisting in the preparation of meals to meet special dietary requirements where required.</li><li>Working collaboratively with the chef and front-of-house staff to ensure smooth kitchen operations and efficient service delivery.</li><li>Assisting with preparation of ingredients, mise en place, and maintaining kitchen equipment and workstations in good condition.</li></ul> <h3>Qualification & experience</h3>An Ideal Candidate Must Be:<ul style="list-style-type:disc;"><li style="text-align:justify;">Professionally qualified or experienced in cooking&nbsp;</li><li style="text-align:justify;">Passionate about food&nbsp;</li><li style="text-align:justify;">Hardworking and reliable&nbsp;</li><li style="text-align:justify;">Skilled in cooking techniques&nbsp;</li><li style="text-align:justify;">Team-oriented</li><li style="text-align:justify;">Knowledgeable in food safety and hygiene&nbsp;</li><li style="text-align:justify;">Self-motivated with a positive attitude</li></ul>Experience Required:&nbsp;At least one year of relevant experience&nbsp;Good Salary Package:&nbsp;$76,600 plus Super&nbsp;If interested in the above position, please apply via the Apply button.

Full-Time Cook Required

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2026 available jobs

Chef

Cook

Head Chef

Chef

Chef

Chef

CAFE OR RESTAURANT MANAGER

Hotel or Motel Manager

Chef

Full-Time Cook Required