CookThe Colour Patch Café Augusta South Western Australia&nbsp;We are looking for a skills and passionate Cook to join our kitchen team.&nbsp; The ideal candidate will be responsible for preparing high-quality meals according to our menu. As a Cook, you will collaborate with the kitchen staff to meet customer expectations and maintain the cleanliness and safety of the cooking environment.Responsibilities<ul><li>Prepare and cook food according to recipes, portion sizes and quality standards.</li><li>Ensure that all dishes are prepared and served in a timely manner.</li><li>Maintain the cleanliness and organization of the kitchen, including work surfaces, equipment and utensils.</li><li>Follow all food safety and hygiene regulations.</li><li>Monitor inventory levels and notify management of any shortages or needed supplies.</li><li>Maintain a safe working environment by adhering to health and safety guidelines.</li><li>Ensure proper storage of foods items to prevent waste and ensure freshness.</li><li>Handle special dietary requests or allergies as necessary.</li></ul>Skills &amp; Qualifications<ul><li>Previous experience of at least 2 years</li><li>Strong knowledge of food preparation and cooking techniques</li><li>Ability to follow recipes and instructions accurately</li><li>Good understanding of food safety and sanitation practices</li><li>Must be able to work in a fast pace environment</li><li>Have excellent interpersonal skills</li><li>Strong communication and teamwork skills</li><li>Creativity and passion for cooking with attention to detail</li><li>Operate standard kitchen equipment safely and efficiently</li></ul>Offered Salary:&nbsp;$70,000 to $75,000Job type:&nbsp;Full-timeSchedule:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 8 hour shiftsWork location:&nbsp; in person&nbsp;&nbsp;&nbsp;

Hospitality & Tourism

Weekly

Work in the beautiful South Western Austalia . Home to the famous Margaret River Wine Region

Cook / Chef De Partie

Full time

Taste Revolution (Honey Sugar Pty Ltd) is a fine dining restaurant and we are looking for a Full-time Chef who can plan menus, create quality dishes, based on seasonal ingredients, customer needs, and business goals. You’ll play a key role in running an efficient kitchen by managing food and labour costs, controlling stock, and minimising waste. You’ll prepare and present high-quality dishes with consistency, using the right techniques and maintaining excellent food safety and hygiene standards.&nbsp; <h3>Benefits</h3> <h3>Task & responsibilities</h3><ul><li>Plan menus and help manage food and labour costs&nbsp;</li><li>Monitor food preparation to ensure a high standard in dishes</li><li>Check food quality during preparation and presentation&nbsp;</li><li>Cook high quality dishes</li><li>Maintain food safety, hygiene, and cleanliness in the kitchen&nbsp;</li><li>Preserve and store food appropriately to maintain freshness and prevent spoilage</li><li>Order, store, and manage stock to reduce waste&nbsp;</li><li>Work closely with kitchen and front-of-house staff to ensure smooth service&nbsp;</li><li>Supervise and support kitchen team members when needed&nbsp;</li><li>Train staff and share cooking techniques&nbsp;</li><li>Help create new dishes and improve menu offerings&nbsp;</li><li>Ensure the kitchen runs efficiently, even during busy service times</li></ul> <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li>Relevant qualification in Commercial Cookery or Hospitality (Certificate IV, Diploma or higher)&nbsp;</li><li>At least 2–3 years of experience working as a Chef in a busy kitchen&nbsp;</li><li>Strong skills in cooking, menu planning, and managing kitchen operations&nbsp;</li><li>Good understanding of food safety, hygiene, and allergen requirements&nbsp;</li><li>Ability to manage stock, control costs, and reduce waste&nbsp;</li><li>Experience leading or supporting kitchen staff and working well in a team&nbsp;</li><li>Able to work efficiently under pressure while maintaining high food quality</li></ul>&nbsp;

Annual

We offer an excellent full-time opportunity for a skilled and driven Chef to become part of a dynamic and supportive team.

Chef

We are looking for a motivated cook to join our team. If you have passion for food we would love to hear from you. <h3>Benefits</h3>Full Time Employment &nbsp;38 hours per weekSalary: $77,000 per Annum + Super <h3>Task & responsibilities</h3>- Clean food preparation areas as determined by law and company policy.- Set up workstations with all needed ingredients and cooking equipment.- Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat, etc.)- Prepare foods to the specifications of the client to accommodate guests with allergies or specific diet- Keep a sanitised and orderly environment in the kitchen- Ensure all food and other items are stored properly- Check quality of ingredients- Monitor stock and place orders when there are shortages- Liase with front of house employees to ensure proper food service temperature- Seasons food according to recipes or company needs- Operate various kitchen appliances such as blender, over, grill or stand mixer- Portion, arrange and garnish food based on client preferences. <h3>Qualification & experience</h3>Certificate III in Commercial Cookery including two years on the Job training, &nbsp;Certificate IV in Commercial Cookery, equivalent qualification, or three years of relevant experience

We are looking for a motivated cook to join our team. If you have passion for food we would love to hear from you.

Cook

Duties and Responsibilities:<ul><li>Prepare, season, and cook menu items in accordance with established recipes</li><li>Assist the Head Chef with menu planning, recipe development, and cost control (food and labour)</li><li>Monitor food quality, portion control, and presentation standards</li><li>Supervise and train kitchen staff and apprentices</li><li>Ensure compliance with HACCP, food safety, and WHS requirements</li><li>Manage stock ordering, inventory, waste control, and stock rotation</li><li>Coordinate kitchen operations during peak service periods</li><li>Lead kitchen operations during peak service and in the absence of senior chefs.</li></ul>

The successful candidate will demonstrate strong technical cooking skills, leadership capability & experience in a high-volume kitchen Environment.

Sous Chef

Local &amp; Aesthetic is a vibrant, community-focused café and events space showcasing locally sourced Western Australian produce and simple, seasonal menus.&nbsp;We are a busy venue with a strong focus on quality, consistency and a positive team environment.&nbsp;We are seeking a skilled and motivated Chef to join our team at Local &amp; Aesthetic.This is a full-time position suited to a Chef who thrives in a fast-paced kitchen and enjoys contributing to both daily service and menu development. <h3>Benefits</h3><ul><li>Location: Mount Lawley, WA</li><li>Salary: $75,000 – $80,000 + superannuation</li><li>Full-time position (38 hours per week)</li><li>Rotating roster including weekends and event service</li></ul> <h3>Task & responsibilities</h3><ul><li>Assist the Head Chef in managing day-to-day kitchen operations in a busy service environment</li><li>Prepare and cook menu items for café service, including à la carte breakfast and lunch</li><li>Support food preparation and execution for private functions, events, and catering</li><li>Contribute to menu development, including seasonal updates and creative input aligned with the venue’s local focus</li><li>Work efficiently and professionally within the kitchen team, including taking on leadership responsibilities when required</li><li>Maintain high standards of food quality, consistency, and presentation</li><li>Ensure compliance with food safety, hygiene, and workplace health and safety standards</li><li>Adhere to all house policies and procedures</li></ul> <h3>Qualification & experience</h3><ul><li>Relevant qualification in Commercial Cookery (or equivalent)&nbsp;</li><li>At least 3 years’ relevant experience</li><li>Demonstrated experience working in a busy commercial kitchen</li><li>Ability to work under pressure in a fast-paced service environment</li><li>Strong understanding of food safety and hygiene principles</li><li>Safe, clean, and organised work practices</li><li>Ability to work collaboratively and contribute creatively to menu development</li><li>Availability to work weekends and varied shifts</li></ul>

Local & Aesthetic is a vibrant, community-focused café and events space celebrating local WA products, creativity and hospitality.

Assisting Senior Chefs:&nbsp;Work under the supervision of senior chefs, such as the Chef de Partie, Sous Chef or Head Chef, to prepare and cook menu items.&nbsp;Position objectives:To support the kitchen team through a hands on approach to the food service within the kitchenMaintain strong team morale and cooperate with the effective training of cooks, apprentices and kitchenhands where applicableWork closely with the kitchen team to achieve the highest quality service, presentation and delivery to customers.&nbsp;Principal Responsibilities:Hands on approach to serviceDaily preparation, following required preparation listsMaintain high levels of service within kitchen on a daily basisEmploying practices / techniques in cooking methods that are in line with Work, Health and Safety (WHS) policies and procedures, HACCP and hygiene standards as directed by managementStrong focus on quality and stock control (eg; food storage, receiving goods)Strong and effective communication methods (reporting of problems / inconsistencies) with management and staffProviding Kitchen team with new ideas, techniques and feedbackRespond co-operatively to directions of managementContinuation of set procedures to create consistent practices used by all staff in your departmentAssist in the training and guidance of apprentices so that they meet the standards and requirements of their section as expected by the venueFollow Standard Operating Procedures (SOPs) and / or Safe Work Procedures (SWPs) for all areas of the venue at all timesAny other duties directed by management&nbsp;Organizational Relationship:Reporting directly to the Executive Chef and Venue Manager &amp; Sous Chef.Working closely with all kitchen team members and food and beverage team members and duty Managers.&nbsp;Extent of Authority:Authority and expectation to use initiative in relation to all aspects of your role as outlined in theposition description.&nbsp;Performance Indicators:Your performance will be measured upon the ability to consistently support a strong and consistent kitchen.&nbsp;Presentation &amp; punctualityAbility to maintain a cohesive work environment through positive reinforcement of expectations of the venue and Kitchen Management in regard to serviceInvolvement in regular training programmes / proceduresEnsuring that all relevant industry legislation is adhered to including;Hospitality Industry General Award, National Employment Standards, Fair Work Act, HACCP standards, Work, Health and Safety policies andprocedures and venue policies and procedures listed in the Handbook.

We are looking for an  Commis Chef  to joint our team in Victoria

Commis Chef

Organise and control the operations of the kitchen to ensure a memorable dining experience for our patrons. <h3>Benefits</h3>To be eligible to apply for this position you must have an appropriate Australian work visa. <h3>Task & responsibilities</h3><ul><li>planning menus, estimating food and labour costs, and ordering food supplies</li><li>be responsible for quality control and tasting the dishes; making sure they are at the right standard and are presented correctly before they go out to the customer</li><li>discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff</li><li>demonstrating techniques and advising on cooking procedures</li><li>preparing and cooking food</li><li>explaining and enforcing hygiene regulations</li><li>may select and train staff</li><li>may freeze and preserve foods</li><li>create a vision for the cuisine, inspire the team and delegate tasks effectively</li><li>&nbsp;recruit, motivate and manage staff</li><li>oversee the day-to-day running of the kitchen, order food and undertake the kitchen inventory (this potentially includes budgeting)</li><li>oversee hygiene and cleanliness in the kitchen</li><li>prepare and plate dishes and have an input into menu design.</li></ul> <h3>Qualification & experience</h3><ul><li>Appropriate qualifications such as AQF Associate Degree, Advanced Diploma or Diploma [ANZSCO Skill Level 2] at a minimum</li><li>A minimum of at least 2-years formal experience may substitute for the formal qualifications listed above.</li><li>Prior experience working in a fast-paced environment</li><li>A positive attitude with a strong work ethic and good communication skills</li><li>Ability to work well within a team environment and under pressure</li><li>&nbsp;Be available to workdays, nights and weekends and have your own reliable transport</li><li>An ability and desire to work morning, late evening and weekend shifts Innovative and &nbsp;organise.</li></ul>

We are seeking an experienced Chef to work on a rotating basis within a fast-paced environment.

The Chef is responsible for overseeing all kitchen operations at RASHAYS Loganholme, ensuring consistent delivery of high-quality meals in line with brand standards, operational procedures, and food safety requirements. This role includes supervising the preparation and cooking of key menu items, and overseeing final meal preparation and presentation to ensure consistency, quality, and efficiency during service.Position: ChefPosition Type: Full-timeSalary: $ 77,000 - $80,000 plus SuperEmployer Name: RNH NEWY PTY LTD - T/A RASHAYS CASUAL DINNING LOGANHOLMEA.C.N: 695569147ABN: 91 695 569 147Job Location: Shop 316B Bryants Road, Shailer Park, Qld 4129 <h3>Benefits</h3>As a Chef, you can expect:Competitive annual salary.Access to the latest tools and equipmentOngoing training and career development opportunities.A supportive and professional work environment.The chance to work with a passionate and skilled team. <h3>Task & responsibilities</h3>Kitchen Operations &amp; Service Standards<ul><li>Oversee daily kitchen operations to ensure consistent, high-quality, and efficient service delivery&nbsp;</li><li>Lead the kitchen team during busy service periods, ensuring timely preparation, cooking, and delivery of all menu items&nbsp;</li><li>Assign duties and coordinate kitchen workflow to maintain smooth and efficient service operations&nbsp;</li><li>Ensure all dishes are cooked, plated, and presented to a consistently high standard in line with brand expectations&nbsp;</li></ul><ul style="list-style-type:disc;"><li>Assist in suggesting seasonal menu items and maintaining consistency of existing dishes in line with brand standards and quality expectations.&nbsp;</li></ul><ul><li>Maintain full control of food quality, portion control procedures, timing, and presentation throughout all service periods&nbsp;</li><li>Ensure effective coordination between the kitchen and front-of-house teams to deliver seamless service flow&nbsp;</li><li>Monitor food preparation processes and resolve operational or service issues promptly with the kitchen, and wait staff</li><li>Maintain strict compliance with food safety, hygiene, and workplace safety standards at all times</li></ul>Stock, Ordering &amp; Cost Control<ul><li>Manage kitchen budgets, including food costs, labour, inventory control, and ordering food supplies&nbsp;</li><li>Manage ordering and stock control through approved suppliers&nbsp;</li><li>Oversee stock rotation, storage practices, and implement strategies to minimise food wastage&nbsp;</li><li>Maintain correct storage, labelling, rotation, and temperature control systems</li><li>Determine when to freeze and preserve food to minimise waste and effectively control food cost</li></ul>Team Leadership &amp; Development<ul><li>Supervise, train, and mentor cooks and kitchen support staff through hands-on guidance and demonstration of correct cooking techniques&nbsp;</li><li>Support the recruitment and onboarding of new kitchen team members&nbsp;</li><li>Foster a positive team culture aligned with RASHAY's service standards&nbsp;</li><li>Address performance issues promptly and maintain a disciplined, respectful workplace</li></ul>Compliance, Safety &amp; Hygiene<ul><li>Ensure strict adherence to Australian food safety and workplace safety standards&nbsp;</li><li>Ensures compliance with all applicable laws and regulations (e.g. HACCP).</li><li>Maintain a clean, organised, and sanitary kitchen environment at all times&nbsp;</li><li>Conduct routine checks of equipment, storage areas, and workspaces to ensure compliance&nbsp;</li><li>Ensure safe food handling, storage, chilling, and temperature control procedures are followed&nbsp;</li><li>Identify, report, and address hazards or non-compliance issues promptly</li></ul>&nbsp;&nbsp;&nbsp;&nbsp; <h3>Qualification & experience</h3><ul><li>Relevant qualification in Commercial Cookery or Hospitality, highly regarded (at least Diploma)</li><li>1-2 years’ relevant work experience as a Chef</li><li>Strong knowledge of food safety standards and kitchen operations</li><li>Ability to work efficiently in a high-volume environment</li><li>Excellent time management and teamwork skills</li><li>Full Australian working rights and willingness to work flexible hours when required</li></ul>

RNH NEWY PTY LTD - T/A RASHAYS CASUAL DINNING LOGANHOLME is seeking a responsible Chef to lead its busy kitchen operations.

Our Restaurant will be in charge of leading all aspects of our restaurant. You will deliver a high-quality menu and motivate our staff to provide excellent customer service. You will be&nbsp;maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. <h3>Benefits</h3> <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li style="text-align:justify;">Collaborating with chefs to create and plan menus, considering their input and expertise.</li><li style="text-align:justify;">Hiring restaurant staff and overseeing their training and progress</li><li style="text-align:justify;">Ensuring compliance with health and safety regulations for customers and staff</li><li style="text-align:justify;">Ascertaining levels of customer satisfaction and acting accordingly</li><li style="text-align:justify;">Coordinate daily Front of the House and Back of the House restaurant operations</li><li style="text-align:justify;">Regularly review product quality and research new vendors</li><li style="text-align:justify;">Organize and supervise shifts</li><li style="text-align:justify;">Appraise staff performance and provide feedback to improve productivity</li><li style="text-align:justify;">Estimate future needs for goods, Bar utensils and cleaning products</li><li style="text-align:justify;">Manage the restaurant’s good image and suggest ways to improve it</li><li style="text-align:justify;">Control operational costs and identify measures to cut waste</li><li style="text-align:justify;">Train new and current employees on proper customer service practices</li><li style="text-align:justify;">Implement policies and protocols that will maintain future restaurant operations</li><li style="text-align:justify;">Deliver superior service and maximize customer satisfaction</li><li style="text-align:justify;">Ensure compliance with sanitation and safety regulations</li><li style="text-align:justify;">Create detailed reports on weekly, monthly and annual revenues and expenses</li><li style="text-align:justify;">Promote the brand in the local community through word-of-mouth and restaurant events</li><li>Support staff in the front or back of house as needed</li></ul> <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li style="text-align:justify;">Tertiary qualification in Hospitality Management, or at least&nbsp;</li><li style="text-align:justify;">2 years of experience in supporting management in leading a team in hospitality industry</li><li style="text-align:justify;">Drive, Intitiative, and passion for food and beverage</li><li style="text-align:justify;">Strong leadership and team management skills.</li><li style="text-align:justify;">Strong customer service and communication skills.</li><li style="text-align:justify;">Proficiency in budgeting, financial analysis, and cost control</li><li style="text-align:justify;">Adaptability, problem-solving, and a strong grasp of health and safety regulations</li><li style="text-align:justify;">Positive attitude, adaptability and problem-solving skills</li><li style="text-align:justify;">A valid driver’s licence or reliable transport.</li></ul>

Full time

Broome, 6725, Western Australia

Restaurant Manager

About the Role:&nbsp;Due to ongoing operational demands, an opportunity is available for Cooks to join the kitchen team on a full-time basis at N&amp;R Holdingz Pty Ltd, trading as The Fitz Café &amp; Rooftop.The role involves supporting day-to-day kitchen operations across multiple service periods, ensuring that food is prepared and presented in accordance with established standards. <h3>Benefits</h3>Salary: &nbsp;$77,500 – $85,500 plus superannuationEmployment Type: Full-timeLocation: &nbsp;Fitzroy VIC <h3>Task & responsibilities</h3>The role includes, but is not limited to, the following:<ul><li>Equip the kitchen with necessary cooking tools and utensils such as pots, knives, chopping boards, and bowls to ensure a smooth operation and readiness to serve customers.</li><li>Adapt to customers' special requests, such as reducing salt or omitting spices.</li><li>Collaborate with the Head Chef and employer to discuss special ideas and assist in menu design.</li><li>Manage stocktaking and rotation using the FIFO method to minimise waste.</li><li>Enforce food safety and hygiene procedures in the kitchen, cold room, and freezer.</li><li>Work with other staff and front-of-house personnel to address and resolve customer complaints and&nbsp; feedback.</li><li>Inventory Management: Oversee stock levels, reorder supplies in a timely manner, and maintain accurate inventory records.</li><li>Operational Procedures: Ensure smooth execution of opening and closing procedures for daily operational efficiency and safety.</li></ul> <h3>Qualification & experience</h3>To be considered for this role, applicants must demonstrate:<ul><li>At least 12 months relevant work experience as a Cook or in a similar role within a commercial kitchen</li><li>A Certificate III or IV in Commercial Cookery, or equivalent qualification</li><li>Strong knowledge of kitchen operations, food safety, and preparation techniques</li><li>Ability to work effectively in a fast-paced, high-volume environment</li><li>Strong time management and organisational skills</li><li>A team-oriented approach with good communication skills</li><li>Flexibility to work across a rotating roster, including weekends and evenings</li></ul>Application Process&nbsp;Applicants who meet the above criteria are encouraged to apply and provide a detailed outline of their suitability for the position.&nbsp;Applications will be accepted for four (4) weeks from the date of advertisement. Only shortlisted candidates will be contacted.

Full-Time Cook (Multiple Positions) - Fitzroy VIC

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303 available jobs

Cook / Chef De Partie

Chef

Cook

Sous Chef

Chef

Commis Chef

Chef

Chef

Restaurant Manager

Full-Time Cook (Multiple Positions) - Fitzroy VIC