Frankies on Rotto is a well-loved dining destination on beautiful Rottnest Island, known for great food, friendly service, and a relaxed island atmosphere. We are looking for an experienced Restaurant Manager to lead our front-of-house team and ensure an exceptional guest experience year-round. This is a full-time management position responsible for the daily operations of the restaurant. You will oversee staff, maintain service standards, coordinate with kitchen and bar teams, and support the smooth running of a fast-paced venue. <h3>Benefits</h3><ul><li>Competitive salary $70,000–$90,000 depending on experience</li><li>Work in one of Western Australia’s most iconic locations</li><li>Supportive team and opportunities for professional growth</li><li>A chance to contribute to a vibrant, high-performing hospitality venue</li></ul> <h3>Task & responsibilities</h3><ul><li>Lead and supervise front-of-house staff, including rostering, training, and performance support</li><li>Ensure high-quality customer service and efficient daily operations</li><li>Manage reservations, guest enquiries, and any service concerns</li><li>Oversee stock levels, ordering, suppliers, and inventory control</li><li>Support cost control, budgeting, and reporting requirements</li><li>Work closely with the Head Chef and management team to maintain standards</li><li>Ensure compliance with workplace health &amp; safety and food service regulations</li><li>Assist with recruitment, onboarding, and seasonal workforce planning</li></ul> <h3>Qualification & experience</h3><ul><li>2–3 years’ experience in a restaurant management or senior supervisory role</li><li>Qualification in Hospitality Management or a related field (or equivalent experience)</li><li>Proven ability to lead teams in a busy food &amp; beverage environment</li><li>Strong communication, problem-solving, and organisational skills</li><li>Ability to work flexible hours, including weekends and peak holiday periods</li></ul>

Hospitality & Tourism

Annual

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Restaurant Manager

Full time

FULL TIME RESTAURANT MANAGERAbout the Role:As Restaurant Manager at Bark Subiaco (trading name of ASJS Perth Group Pty Ltd), you will report to the Director. You will organise and control the operations of the restaurant, working closely with our Chefs and service team to deliver consistent, high-quality dining experiences. We are looking for an experienced, qualified and hands-on candidate. This is a Permanent Full time role.KEY RESPONSIBILITIES:<ul><li>Organise and control daily restaurant operations, including planning menus in consultation with the Chefs.</li><li>Arrange the purchasing and pricing of goods to budget, and maintain records of stock levels and financial transactions.</li><li>Select, train, roster and supervise waiting and kitchen staff.</li><li>Ensure dining facilities comply with health regulations and are clean, functional and well presented.</li><li>Coordinate private functions, group bookings, quiz nights, jazz nights and bottomless sessions.</li><li>Maintain food safety, hygiene, responsible alcohol service and workplace safety standards.</li><li>Confer with customers on their satisfaction with meals and service, take reservations and greet guests.</li></ul>HEALTH AND SAFETY:<ul><li>Ensure compliance with food safety, hygiene and health regulations across the kitchen and dining areas.</li><li>Ensure the restaurant complies with liquor licensing requirements and the responsible service of alcohol.</li><li>Comply with all requirements of the Work Health and Safety Legislation.</li><li>Support a positive health and safety culture.</li></ul>QUALIFICATION AND EXPERIENCE:<ul><li>Diploma or Advanced Diploma in Hospitality Management (or equivalent).&nbsp;</li><li>At least Three (3) years’ full time or equivalent part time relevant experience.&nbsp;</li><li>Food Safety Supervisor certificate, or willingness to obtain.</li><li>Proven experience with rostering, POS and stock control systems.</li><li>Strong leadership skills, with the ability to build and motivate a positive team culture.</li><li>Excellent communication and customer service skills.</li><li>Sound knowledge of food safety and Work Health and Safety Legislation.</li><li>Ability to work flexible hours, including evenings, weekends and public holidays.</li></ul>Job Type: Permanent Full-timePay: $80,000.00 – $85,0000.00 per year (plus Superannuation)Hours: 38 hours per weekWork Location: &nbsp;502 Hay St, Subiaco WA 6008&nbsp;

BARK is a cafe and small bar in Subiaco, serving coffee, food and cocktails alongside regular events and private functions. We are looking for an expe

We are seeking a highly motivated Full-Time Chef to join our busy, fast-paced kitchen team at our Lobster Shack Tasmania venue. This is a great opportunity for a skilled and passionate chef who takes pride in producing consistently high-quality meals, with a strong focus on fresh seafood, seasonal produce, and high food safety standards.&nbsp;You will be responsible for all aspects of kitchen operations including food preparation, cooking, cleaning, and general kitchen duties. This is a hands-on role in a fast-paced environment where standards and efficiency are essential. You must be able to work independently, use initiative, and remain calm under pressure , while also contributing positively as part of a close-knit team. <h3>Benefits</h3><ul><li>Full-time ongoing position for the right candidate</li><li>Supportive and professional team environment</li><li>Busy, fast-paced kitchen with high standards</li><li>Opportunity to work with quality seafood and fresh local produce</li></ul> <h3>Task & responsibilities</h3><ul><li>Preparing and cooking high-quality meals to a consistent standard</li><li>Working with fresh seafood and quality produce</li><li>Maintaining strict food safety, hygiene, and cleanliness standards</li><li>Food preparation, cooking, cleaning, dishes, and general kitchen duties</li><li>Stock handling, rotation, and minimising waste</li><li>Supporting smooth and efficient service during busy periods</li><li>Following all workplace procedures and safety requirements</li></ul> <h3>Qualification & experience</h3><ul><li>Proven experience as a Chef (seafood experience highly regarded)</li><li>Strong understanding of food safety and hygiene practices</li><li>Able to work efficiently in a fast-paced kitchen environment</li><li>Reliable, organised, and able to work unsupervised</li><li>Strong communication and teamwork skills</li><li>Positive attitude and strong work ethic</li><li>Willing to take on all aspects of kitchen work</li></ul>

How many years' experience do you have as a chef?

Do you have experience as a Chef within a fine dining restaurant?

Do you hold a current Food Safety certificate?

Do you have experience as a Chef in a high volume restaurant?

Do you hold a current Food Safety Supervisor certificate?

Do you have a current Police Check (National Police Certificate) for employment?

Full-time Chef role working with premium seafood in a fast-paced kitchen. Join a passionate teamdelivering high-quality dining experiences.

Chef

We are seeking a professional and qualified Chef who can, assist and support the kitchen operations, involved in food preparation and cooking, monitor food quality and presentationstandards, supervise the kitchen team and ensure the overall functioning of the kitchen. <h3>Benefits</h3><ul style="list-style-type:circle;"><li>Competitive salary and employment conditions.</li><li>Full-time and stable employment opportunity.</li><li>Supportive and professional working environment.</li><li>Opportunities for training and career growth.</li></ul> <h3>Task & responsibilities</h3>• Assisting with menu planning, seasonal changes, and creative input for specials.• Preparing and presenting a variety of hot and cold dishes using diverse cooking methods while managing mise en place and consistency.• Handling stock orders, receiving deliveries, checking ingredient quality, and maintaining FIFO practices.• Monitoring food and labour costs, ensuring portion control, and supporting budget efficiency.• Leading specific kitchen sections and supporting junior staff and apprentices.• Mentoring new staff and maintaining training standards across food safety, hygiene, and technique.• Upholding food quality, taste, and presentation while conducting checks during service.• Ensuring a safe and sanitary kitchen environment in compliance with HACCP and food safety regulations.• Assisting with prep sheets, service coordination, kitchen handovers, and stepping into senior roles as needed.• Working in coordination with the front-of-house and back-of-house teams to ensure smooth operation. <h3>Qualification & experience</h3>o Food Preparation &amp; Cooking Skillso Menu Planning &amp; Food Presentationo Kitchen Supervision &amp; Team Leadershipo Stock &amp; Inventory Managemento Food Safety, Hygiene &amp; HACCP Knowledgeo Food &amp; Labour Cost Control

We are looking for an enthusiastic Chef to join out team.

<h3>Career-focused benefits of joining Seneca SE Pty Ltd</h3>Working as a Tandoor Cook | Poetry – Beauty of Indian Flavours | South Australia means being part of a team that brings authentic Indian flavours and warm hospitality to life. You’ll gain hands-on experience in food preparation, kitchen operations, presentation, food safety and teamwork, building valuable culinary skills for a rewarding career in the hospitality industry. <h3>Benefits</h3><ul><li>Valuable culinary experience – Build hands-on skills in Indian cuisine, food preparation, presentation and kitchen operations.</li><li>Supportive team culture – Work alongside a friendly team that values collaboration, learning and professional growth.</li><li>Skill development – Strengthen your creativity, time management, communication and problem-solving skills in a professional kitchen.</li><li>Dynamic work environment – Enjoy a vibrant hospitality setting where every service brings new challenges and opportunities to learn.</li><li>Career progression opportunities – Gain practical experience that can support progression into senior culinary and hospitality roles.</li></ul>Salary: $79,500 – $110,000 per annumA great opportunity to grow your culinary career while working in a vibrant environment celebrating the beauty of Indian flavours. <h3>Task & responsibilities</h3><ul><li>Monitoring and adjusting the temperatures of ovens, grills and other cooking equipment.</li><li>Preparing and cooking food in accordance with established recipes and procedures.</li><li>Applying seasonings and adjusting flavours during the cooking process.</li><li>Portioning prepared food, plating dishes, and adding gravies, sauces and garnishes before serving.</li><li>Storing food safely in temperature-controlled facilities to maintain freshness and prevent spoilage.</li><li>Preparing meals to accommodate specific dietary requirements and restrictions.</li><li>Planning menus and estimating food quantities and ingredient requirements, where required.</li><li>Training and supervising kitchen staff and apprentices in food preparation, cooking techniques and kitchen procedures, where required.</li></ul> <h3>Qualification & experience</h3><ul><li>AQF Certificate III including at least two years of on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3)</li><li>Examining foodstuffs to ensure quality</li><li>Regulating temperatures of ovens, grills and other cooking equipment</li><li>Preparing and cooking food</li><li>Seasoning food during cooking</li><li>Portioning food, placing it on plates, and adding gravies, sauces and garnishes</li><li>Storing food in temperature controlled facilities</li><li>Preparing food to meet special dietary requirements</li><li>May plan menus and estimate food requirements</li><li>May train other kitchen staff and apprentices</li><li>Flexibility to work a 7-day rotating roster, including weekends and public holidays as required.</li><li>Australian work rights required.</li></ul>Availability to work a minimum of 38 hours per week in this full-time, permanent, on-site position.

Working as a Tandoor Chef | Beauty of Indian FLAVOURS| South Australia, means creating authentic Indian dishes that celebrate rich flavours.

Tandoor Cook | SENECA | Poetry - The Beauty of Indian Flavours | PARADISE SA 5075

We are seeking a qualified and experienced Chef to join our kitchen team on a full-time basis. The successful candidate will be responsible for preparing and cooking menu items, coordinating kitchen operations, maintaining food quality and safety standards, and assisting with menu planning and development. <h3>Benefits</h3><ul><li>Competitive remuneration based on qualifications, skills and experience.</li><li>Full-time employment offering 38 hours per week.</li><li>Opportunity to work with a diverse Indian cuisine menu.</li><li>Supportive and professional working environment.</li><li>Opportunities to develop culinary skills and progress professionally.</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan and organise the preparation and cooking of menu items in accordance with established recipes, customer requirements and quality standards.</li><li>Prepare and cook a variety of Indian vegetarian and non-vegetarian dishes, including curries, biryani, appetisers, tandoori-style dishes, sauces and other restaurant specialities, as applicable to the menu.</li><li>Assist with menu planning, recipe development and the preparation of daily specials.</li><li>Monitor food quality, flavour, portion sizes and presentation to ensure consistency across all dishes.</li><li>Estimate ingredient requirements, monitor stock levels, order supplies as required and ensure appropriate food storage and stock rotation.</li><li>Control food costs, minimise wastage and use ingredients efficiently.</li><li>Coordinate kitchen activities and guide kitchen staff where required to ensure smooth and timely food preparation and service.</li><li>Maintain food safety, hygiene and cleanliness standards in accordance with applicable food safety regulations.</li><li>Inspect kitchen equipment and ensure it is used and maintained appropriately.</li><li>Ensure meals are prepared and served within required timeframes while maintaining quality during busy service periods.</li></ul> <h3>Qualification & experience</h3><ul><li>Minimum one year of relevant experience as a Chef in a commercial kitchen.</li><li>Certificate IV in Commercial Cookery or an equivalent relevant qualification.</li><li>Experience preparing and cooking a variety of Indian dishes and knowledge of traditional Indian cooking methods.</li><li>Sound knowledge of commercial cooking techniques, food preparation, kitchen equipment and food safety requirements.</li><li>Ability to organise kitchen operations, prioritise tasks and maintain consistent food quality during busy service periods.</li><li>Understanding of stock control, portion management, food costing and minimising food wastage.</li><li>Strong organisational, communication and teamwork skills.</li><li>Ability to work independently and collaboratively in a professional kitchen environment.</li></ul>

We are seeking a passionate and skilled Chef to join our team and deliver high-quality dishes in a fast-paced kitchen.

A Sri Lankan restaurant in Officer, Victoria, is seeking an experienced Chef to lead its kitchen team on a full-time basis.Position Overview:The Chef will plan, coordinate and oversee daily kitchen operations, making sure every dish is prepared efficiently, consistently and to a high standard. The successful candidate will manage menus, food inventory and kitchen staff, and will keep food costs under control and waste to a minimum. They will maintain full compliance with food safety and hygiene regulations, and deliver authentic, high-quality food across both dine-in and takeaway service.&nbsp; <h3>Benefits</h3><ul><li>Competitive salary and opportunities for performance-based bonuses.</li><li>Career development and growth opportunities.</li><li>Access to health and wellness benefits.</li><li>Employee discounts on meals and company products/services (if applicable).</li><li>Flexible working hours and a supportive work environment.</li><li>Paid time off and sick leave.</li><li>Work in a collaborative and dynamic team.</li><li>Opportunity to showcase your creativity and culinary skills.</li></ul> <h3>Task & responsibilities</h3><ul><li>Prepare and cook Sri Lankan dishes to a consistently high standard, including kottu, hoppers, string hoppers, rice and curry, sambols and short eats, as well as special customer requests.</li><li>Prepare spice blends, curry bases, gravies and accompaniments in-house to keep the flavours authentic and consistent.</li><li>Plan and develop menus and daily specials, including seasonal dishes using fresh local produce, within budget and food cost targets.</li><li>Supervise and coordinate cooks and kitchen staff during dine-in and takeaway service so orders are prepared accurately and on time.</li><li>Monitor stock levels, order ingredients and specialty spices, and liaise with suppliers to keep the kitchen well-equipped.</li><li>Ensure compliance with food safety and hygiene standards, including correct storage, handling and labelling of food, kitchen cleanliness and equipment maintenance.</li><li>Train and mentor kitchen staff in cooking techniques, food safety and kitchen procedures.</li><li>Control food costs through portion control, stock rotation and waste reduction.</li><li>Keep up with culinary trends and bring fresh ideas into the menu while preserving traditional Sri Lankan flavours.</li><li>Handle customer feedback and dietary requirements (e.g. vegetarian, vegan and spice levels) professionally, adjusting dishes where needed.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Commercial Cookery or equivalent culinary qualification.</li><li>Proven experience as a Chef with a strong background in menu planning, food preparation, and kitchen management.</li><li>Comprehensive knowledge of food safety standards and regulations.</li><li>Strong leadership skills, with the ability to train and motivate a team</li><li>Excellent time management and organizational abilities.</li><li>Creative culinary skills with a passion for food and cooking.</li><li>Ability to work under pressure in a fast-paced kitchen environment.</li><li>Excellent communication and interpersonal skills.</li></ul>

Ready to grow as a Chef? Apply today and become part of a company that values your talents and invests in your future!

Job descriptionFull-time Chefs required: Scusa Group Pty Ltd is an authentic Italian restaurant serving dishes from the North to the South. We are located at Glen Waverley and open 7 days a week for lunches and dinners. We are looking for a full-time Chefs who have experience in broad Italian cuisine including Italian pastries. Full-time hours, 38 hours per week will include both days at the weekend and then spread over the rest of the week (flexible roster). Reports to: Head Chef or Owner.Main Tasks:&nbsp;Plan and execute menus with the other Chefs/owner.Assist in coordinating the rostering of staff.Preparation and cooking of all dishes on the menu and demonstrate the same to other kitchen staff.Ensure quality and presentation of the dishes by the kitchen staffSuggest and instruct staff in procedures to optimize the cooking processOversee the work of kitchen staff to ensure all tasks are done as required for their sectionTeach new staff skills required to perform their roles to the required standardMonitor the setup of workstations with all needed ingredients and cooking equipmentEnsure the kitchen is clean and meets food hygiene standards at all timesCooks and prepares foods to the specifications requiredEnsure meals are produced on time, and sufficient quantities are available for the various areasMonitor stock levels and order supplies for the kitchen as neededEnsure proper hygienic storage methods are utilized to prevent food lossEscalate food related issues to management and make recommendationsto resolve issues such as varying ingredients to cater to customer requirements such as gluten free or egg free or halal Collaborate with front-of-house staff to ensure proper food service temperatureSkills and Abilities Required Qualified Chef – Diploma Level required or equivalent experience. Experience and success in a similar role with Italian cuisine, at least 2 years. Punctual and organized Ability to manage and motivate other people Excellent communication skills Attention to detail Ability to solve problems and think-on-your-feet. Willingness to take initiative and make decisions Ability to delegate tasks effectively Salary range: $75,000 - $80,000 per annum plus superannuation dependent on experience.Job Type: Full-timePay: $75,000.00 – $80,000.00 per year.

We are looking for a full-time Chefs who have experience in broad Italian cuisine including Italian pastries. Full-time hours.

Full-time Chefs required: Scusa Group Pty Ltd is an authentic Italian restaurant.

Position: ChefANZSCO Code: 351311Salary: $80,000 plus SuperannuationHours per week: 38 hoursCategory: Full TimeEmployer:&nbsp;TEAM VILLAGGIO PTY LTDABN:&nbsp;81 604 968 587Location: West Ryde NSW 2114Villaggio Restaurants, nestled within RSL clubs across Sydney, offer a delightful fusion of Italian and Mediterranean cuisines. Each location is designed to provide an inviting space for families and friends to gather, enjoying hearty meals in a relaxed setting. Villaggio’s menu features diverse dishes ranges from traditional Italian, fresh pasta to delectable seafood and rich desserts, all made with high quality, locally sourced ingredients.The restaurants pride themselves on their commitment to exceptional customer service, ensuring that each guest feels valued and satisfied. The vibrant atmosphere, combined with the club’s facilities, creates a unique dining experience that embodies the spirit of Italian hospitality. Whether you’re a local resident or just visiting, Villaggio Restaurants are a must-visit destination for anyone seeking authentic Italian flavours in a friendly environment. Our team is growing and we need an experienced full time Chef at our very busy Villaggio -&nbsp;West Ryde restaurant.Main duties and&nbsp;responsibilities are:<ul style="list-style-type:disc;"><li>Planning and updating the menu, considering seasonal ingredients, dietary restrictions, and customer preferences.</li><li>Creating new dishes and improving existing recipes.</li><li>Have a clear understanding with the restaurant manager/supervisor, kitchen staff, and waiting staff about dietary requirements to ensure dishes are prepared and cooked with restricted ingredients.</li><li>Preparing and cooking a variety of menu items while maintaining consistent standards of food quality, presentation, and taste</li><li>Monitor and manage portion sizes, garnishes, and overall dish aesthetics.</li><li>Leading and overseeing kitchen staff, assigning tasks, and ensuring smooth kitchen operations.</li><li>Assist in the recruitment, selection, training, and development of junior chefs, cooks, and kitchen support staff</li><li>Ensuring staff follows food safety and hygiene standards.</li><li>Ordering ingredients and kitchen supplies while managing inventory levels to prevent overstock or shortages.</li><li>Liaising with dieticians about food preparation issues and ensuring that ingredients are fresh and of high quality.</li><li>Controlling food and labour costs to maintain profitability while minimising waste.</li><li>Working with suppliers to negotiate prices and manage the kitchen budget.</li><li>Maintaining cleanliness, hygiene and safety standards in the kitchen.</li><li>Working closely with front-of-house staff to ensure timely service.</li><li>Continuously experimenting with ingredients, cooking techniques, and presentation styles to stay innovative and relevant.&nbsp;</li><li>Apply appropriate freezing and food preservation techniques to maintain food quality and freshness, while ensuring compliance with food safety standards and temperature control requirements.</li><li>Ensuring compliance with local health and safety regulations, including food handling and storage practices.</li><li>Address customer feedback and make necessary adjustments to dishes, food preparation methods, and cooking procedures to maintain food quality and customer satisfaction.</li></ul>Key Skills<ul style="list-style-type:disc;"><li>Mastery of cooking techniques, food preparation, and presentation.</li><li>Ability to manage, mentors, and coordinate kitchen staff effectively.</li><li>Preparing and delivering dishes efficiently, especially during peak times.</li><li>Innovating new recipes, flavours, and presentation styles to enhance menu appeal.</li><li>Ensuring consistency in flavour, portion size, and visual appeal of dishes.</li></ul>Qualifications Required: To be eligible for the above position, the candidate should have at least Certificate IV in commercial cooking and Diploma of Hospitality Management. Three years of relevant experience may substitute for the formal qualifications listed above.Remuneration: The appropriate candidate will be paid $80,000 annually plus superannuation.Work Experience: At least 1 years of full-time related experience.Employment entitlements will be provided in accordance with the National Employment Standards (NES) and applicable Fair Work instruments prescribed under Australian law.Mandatory information: In cover letter/email, applicants must include Australian/Overseas Education, Work Experience, resident status wether Australian Citizen or Permanent Residents and English test (IELTS/PTE score) if temporary residents in Australia or living overseas.Note:&nbsp;Australian citizens and permanent residents are preferred. Temporary visa holders are also encouraged to apply, provided they meet the required criteria..&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;

Our team is growing and we need an experienced full time Chef at our very busy Villaggio - West Ryde Restaurant.

Working closely with our restaurant and culinary teams, the Sommelier will confidently guide guests through our wine offering, recommend thoughtful pairings and help make every dining experience memorable. <h3>Benefits</h3><ul><li>Competitive salary and bonus incentives</li><li>Opportunities for career growth and development</li><li>Be part of a motivated and talented team&nbsp;</li></ul> <h3>Task & responsibilities</h3><ul><li>Wine list selection and curation - manage and balance the restaurant's wine list</li><li>Collaborate with kitchen team to match wines, beer, cocktails to menu items for optimum balance&nbsp;</li><li>Taking reservations, greeting customers and presenting them with menus and beverages lists</li><li>Consult with guests to ascertain preferences and budget and make appropriate suggestions to suit individual preferences&nbsp;</li><li>Manage all aspects of wine presentation including &nbsp;decanting, aerating, separating of sediment, temperature control, pouring</li><li>Procurement and inventory management&nbsp;</li><li>Train other FOH staff to improve wine knowledge and skillset&nbsp;</li><li>Manage the budget and COGS for the beverage side of the operations</li><li>Wine cellar/storage maintenance and rotation</li><li>Opening bottles and pouring beverages including mixing liquor and assisting in the cellar</li><li>Clearing tables and returning dishes and cutlery to the kitchen</li><li>Removing empty bottles and used glasses from tables, and refilling and replacing glasses</li><li>Collecting payments for sales and operating point of sales machines and cash registers.</li></ul> <h3>Qualification & experience</h3><ul><li>Minimum 2 years experience as a Sommelier or in a related wine-specialised role &nbsp;</li><li>WSET Certified &nbsp;</li><li>Passionate about wine, food and creating memorable guest experience</li><li>Has genuine passion and strong knowledge of wine</li><li>Has previous experience in a fine-dining restaurant, wine bar or similar environment</li><li>Confident in understanding guest preferences and recommending wines and pairings to complement their dining experience.</li><li>Is highly organised and takes ownership of responsibilities</li><li>Diligent in maintaining high standards of wine service, presentation and excellent attention to details</li><li>Enjoys educating and developing other team members</li><li>Has strong communication and interpersonal skills</li><li>Is professional, reliable and hands-on</li><li>Wants to continue growing within the hospitality and wine industry</li></ul>

As a Sommelier, you’ll bring wine experience to life, sharing your knowledge and passion while creating genuine connections with our guests.

Sommelier

Bar & Beverage Staff

Chefs/Cooks

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Waiting Staff

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Restaurant Manager

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Tandoor Cook | SENECA | Poetry - The Beauty of Indian Flavours | PARADISE SA 5075

Chef

Chef

Full-time Chefs required: Scusa Group Pty Ltd is an authentic Italian restaurant.

Chef

Sommelier