Total 242 F&B / Tourism / Hospitality job vacancies in WA - Remote - Mid West - West Region

Z1Z deliver unique experiences across accommodation, food and beverage, fashion, and sport. We invest in lifestyle services, products and experiences that bring the unique essence of Western Australia to our patrons.
This role is To provide high level food and beverage service to guests in line with established core hospitality values and promote the company values of the venue.
Key  Responsibilities

Maintain a safe working environment both front of house for staff members and ensure safety is our primary customer concern.
Work with entire team to ensure excellence in all FOH service standards are upheld.
Manage budgeted KPIs for front of house beverage cost of sale and payroll percentages.
Maintain a clean and neat restaurant placing an appropriate level of emphasis on how the restaurant appears to guests.
Support the business in developing clear and achievable financial goals.
Understand & adhere to
... Click here to view more detail / apply for Test Food and Beverage Attendant

As our Assistant Restaurant Manager, it starts the second you walk in the restaurant. Bringing your energy and passion, you?ll work shoulder-to-shoulder with your team to set the standard and pace ? coaching, inspiring and growing. Because you believe in helping Nandocas (our staff) be the very best they can be ? inside and outside of Nando?s.
So don?t wait in the wings, this could be your new flame.
What's in it for you:

A generous bonus package, up to $6,000 annually.
Free Nando?s when you?re working, plus a discount to share with family and friends when you?re off the clock.
Work life balance. Flexible rotating rosters published in advance with set weekends off. Get your beauty sleep with no overnights.
A six-week onboarding training program to set you up for success with one of our training champions. Your personal mentor will teach
... Click here to view more detail / apply for Assistant Restaurant Manager

Residential | Hospitality


Closing date: 10/12/



Bethanie is a leading not for profit aged care provider based in Western Australia. For 70 years, we have been empowering ageing Australians to lead their most meaningful lives by recognising old age as a positive force in society and giving a voice to those who have seen it all and live to tell the tale.
Were on a mission to create a better world not just for ageing Australians, but their communities as well, and to do this you need the right people by your side. We believe thats what makes us truly different!
We are currently recruiting for the newly created role of Food and Dining Care Worker at Bethanie Fields, located in Eaton. Co-located with a retirement village, Bethanie Fields is a 160 bed facility designed specifically to provide support for people who

... Click here to view more detail / apply for Food & Dining Care Worker ? Eaton

Residential | Hospitality


Closing date: 13/12/



Bethanie is a leading not for profit aged care provider based in Western Australia. For nearly 70 years, we have been empowering ageing Australians to lead their most meaningful lives by recognising old age as a positive force in society and giving a voice to those who have seen it all and live to tell the tale.
Were on a mission to create a better world not just for ageing Australians, but their communities as well, and we believe that to make this difference, you need the right people by your side. We believe thats what makes us truly different!
We are currently seeking Hospitality Workers to join the team providing support services across both Bethanie Gwelup Aged Care Home and Bethanie Geneff Aged Care Home located in Innaloo.
Successful applicants will form part of

... Click here to view more detail / apply for Kitchen Hand ? Geneff & Gwelup

Your new company
A Local Authority based in the West Midlands is looking to expand their environmental health team.
They currently have an established environmental team who help to deal with a wide range of food and health and safety issues from food hygiene and standards interventions, infectious disease and accident investigations.


Your new role
This role will involve supporting a wider team in order to deliver projects efficiently. Main duties will vary depending on experience, but they could involve:

• Delivering the full range of food regulatory duties
• Imported food inspections
• Infectious disease investigations
• Accident investigations
• Food hygiene and standards interventions

What you'll need to succeed
To be successful in this demanding but satisfying role, you will hold a relevant Environmental Health qualification and have experience of providing advice and guidance on regulatory and enforcement issues, as well as proven knowledge of legal processes and effective evidence gathering. You must be experienced in carrying out food hygiene inspections and investigations, including the preparation of reports for formal action and the service of statutory notices.


What you'll get in return

• £37,035 - 42,708 annual salary
• Local Government Pension Scheme
• Hybrid working
• Staff Discounts

What you need to do now
If you're interested in this role, click 'apply now' to forward an up-to-date copy of your CV, or call us now.
If this job isn't quite right for you, but you are looking for a new position, please contact us for a confidential discussion about your career.

Hays Specialist Recruitment Limited acts as an employment agency for permanent recruitment and employment business for the supply of temporary workers. By applying for this job you accept the T&C's, Privacy Policy and Disclaimers which can be found at hays.co.uk

The Client
Burgerooze is a Melbourne-born burger sensation that has expanded to multiple locations since its inception in 2022. They specialize in crafting the ultimate in burger goodness, offering a diverse menu that caters to all tastes and dietary preferences.
They are now looking for a Chef to spearhead their kitchen team in Sunbury, VIC and elevate their culinary creations to new heights join their kitchen team.


The Role
You will have the opportunity to work at an established business which will develop you professionally and to allow you to hone your skills and techniques even further. You will also have opportunities to progress in the business and play an important role in the continued success of the restaurant.
This is a full-time role with an annual salary ranging from $70,000 to $75,000 plus superannuation.


Responsibilities
· Costing menu items including costing of food and labour costs
· Plan, collect, estimate food and commodities for menus
· Skills in a wide range of cookery methods to produce a range of menu items
· Plan and sequence the timing of food and preparation of tasks
· Evaluate food products to ensure quality standards are consistently attained
· Being responsible for examining, tasting and improving all food prepared to ensure quality
· Following guidelines and regulating quantities of all herbs and spices and cooking times to ensure consistency in all Authentic recipes
· Considering instructions related to preparing orders to meet special dietary requirements
· Work to resolving kitchen related issues, listen to feedbacks and seek solutions in conjunction with fellow staff
· Help enforcing general cleanliness and maintenance of the Kitchen area.
· Working closely with the kitchen staff, the head chef and the restaurant attendants in crafting newer, unique food items and finalising its parameters
· Whilst cooking, ensure proper and adequate seasoning of all food that is served in the restaurant.
· Knowledge of supplies, equipment and services, ordering and inventory control.
· May select and train kitchen staff.
· Leading the kitchen team
· Advise and demonstrate on portioning of ingredients and food, placing it on plates, dressing and garnishes
· Ensure all inventory and the general keeping of the Cold Room and also advise accordingly on storing food in temperature-controlled facilities
· Handle and prepare meat products safely, ensuring proper storage, marinating, portioning, and cooking techniques are followed to maintain quality and safety standards.


Requirements
To be successful in this role, you must have:
· Relevant Certificate 3 or 4 qualifications in commercial cookery
· Minimum 2 years of experience as a Chef
· Must have at least 2 years of experience in cooking over grill
· At least 2 years of menu planning experience
· Must be able to work with variety of proteins including beef and pork
· Must know how to create new recipes and design menu according to budget
· Knowledge and experience in modern Burger cuisine is essential
· Must know how to work with dietary requirements such as vegan, and gluten free food preparation techniques
· Experience in adherence to recipe & portion control, as well as ordering and stock control
· Ability to follow instruction & take direction
· Excellent time management and attention to detail
· Knowledge of food safety and hygiene standards
· Excellent communication skills and the ability to work as part of a team
· Be available to work on weekends to deal with many customers

Title: COOK (full-time)

Name: KINGS KEBAB AND GRILL PTY LTD
ABN: 66 640 892 771
Work Type: Full-Time, 38 hours per week
Salary: $ 74,000 + super of 11.5%
Location: 314 High Street, Nagambie, Victoria, 3608

Reporting to:

This role reports directly to the Chef.
Responsibilities:
• Preparing and cooking food items using specific recipes and techniques.
• Prepare and cook kebabs, grilled meats and other menu items.
• Maintain high standards of food hygiene and cleanliness in the kitchen area.
• Portion food accurately, plate it attractively, and add appropriate gravies, sauces, and garnishes.
• Marinate meats and other ingredients to ensure authentic flavours.
• Store food in temperature-controlled facilities to maintain quality.
• Operate and maintain grills, ovens, and other cooking equipment for optimal cooking conditions.
• Assemble kebabs, wraps, and platters with attention to portion control and presentation.
• Monitor food supplies and assist in ordering stock to prevent shortages.
• Ensure compliance with Australian food safety regulations and standards.
• Handle customer dietary requests, including halal, vegetarian, and allergen-specific options.
• Monitor cooking times and temperatures for consistency and safety.
• Collaborate with team members to maintain a smooth workflow during peak hours.
• Assist with cleaning and sanitising kitchen equipment after each use.
• Train junior staff in preparation techniques and kitchen safety protocols.
Qualifications:
Minimum of a Certificate III & Certificate IV in Commercial Cookery or equivalent
Experience Requirement:
• At least more than 1.5 years of experience in a highly relevant role is required.
Essential Skills:
• Good cooking and presentation skills
• Has experience working in commercial kitchens.
• Enjoys working as a part of a team.
• Shares a passion for the hospitality industry
• Excellent knowledge of all kitchen procedures and assist with all facets of kitchen operation
• Knowledge and food safety requirements are an advantage
• Good communication skills
• Maintain good health and hygiene
• Ability to train junior staff and kitchen hands
• Great time management and organisation skills

Please send your CV to info@businessnest.com.au. We will consider applications with an attached resume sent to our email. Please include the job role title in your email.

On Behalf our client , Boulder Dash Entertainment Group Pty Ltd , we are looking for an enthusiastic, skilled head chef to join their team on a full time basis.

Job Brief
You will be leading the kitchen with the guidance of the management team of the restaurant. You will supervise and guide other chefs, sous chefs and cooks, and enforce any requirements and guidelines according to relevant standards. You will be a creative professional who is willing to participate in creating seasonal menus and food.

Job duties/Responsibilities

- Knowledge of all standard procedures and policies pertaining to food
- Maintaining hygiene and the highest food quality standards according to the regulations
- Responsible for all kitchen equipment, ensuring they are well maintained and reporting any
malfunctioning
- Supervising junior chef
- Responsible for menu planning
- Estimating the daily production and ensuring sufficient inventory in stock
- Giving guidance on cooking procedures
- Lead the Kitchen
- Ensuring effective communication between chefs, management team and waiting staff, and
maintaining a safe and friendly working environment
- Any other reasonable duties as assigned by management

Qualification, Skills & Experience
- Minimum two years experience in a similar role
- Certificate IV Commercial Cookery preferred
- Excellent interpersonal skills
- The desire for personal growth and professional development

Remuneration : Base salary $73,150 - $85,000 per annum +super
Location : Boulder WA 6432

Please note : We would like to take this opportunity to thank all applicants for their interests . Only those considered for an interview will be contacted directly.

On behalf our client , Boulder Dash Entertainment Group Pty Ltd , we are advising multiple positions of Sous Chef to join their multiple locations across WA.

Position : Sous chef

Reports to : Venue Head chef & Venue manager

Summary of job : As the Sous chef you are responsible for assisting the head chef in overseeing the efficient running and profitability of the food in the venue and managing the kitchen employees. You will share ultimately responsibility for the Kitchen including staff, stock and Operation.

You will be solely responsible for the below in the absence of the head chef :

Key Responsibilities :
- Reporting to the head chef you will assist in leading , managing and developing staff in the kitchen.
- Second in charge
- Training staff
- Rostering of staff within labour budgets
- Creating & costing menu items
- Driving menu updates
- Management of Food safety system
- Assist in maintaining supplier relationships
- Implement & Manage procedures & systems to ensure the kitchen is running to company standards.



Salary : $70,000-$80,000 per annum + super

Qualification, Skills & Experience
- Minimum two years experience in a similar role
- Certificate IV Commercial Cookery preferred
- Excellent interpersonal skills
- The desire for personal growth and professional development

Location: Boulder WA 6432, Northam WA 6401, Waroona WA 6215, Malaga WA 6090 and Bicton WA 6157.
Please note : We would like to take this opportunity to thank all applicants for their interests . Only those considered for an interview will be contacted directly

On behalf of THE SPINIFEX HOTEL DERBY we are looking for Head chef for Derby, 6728 location.

Job duties / Responsibilities:

Objective:
Responsible for the leadership and direction of all personnel engaged in the kitchen. Responsible for the production of high-quality food products at a cost effective and consistent level in line with budget and management objectives. Responsible for generating new menus with the input of the relevant kitchen team members, hotel management and director.

Major functions:
• Responsible for the direct supervision of staff in all kitchen areas. Maintain and upholds all relevant legal requirements and administrative duties and fortnightly rosters.
• Establish and maintains job methods and cooking standards to maintain high quality of food and services.
• Inspect food and produce delivered to the hotel for quality assurance.
• Ensure that all areas fulfil all requirements regarding hygiene and cleanliness in work methods.
• Ensure that HACCP is fully implements in all kitchen work practices and kitchen areas.
• Ensure that all kitchen equipment is in working order and liaise with the hotel manager regarding maintenance requirements.
• Daily kitchen staff meetings. (IE Specials, Plating consistency, Functions and the like)
• Seasonal menus and food costings. Presented 2 weeks prior to Hotel Manager for sign off. This will allow sufficient time to order & Advertise.
• Kitchen Control costs (Food and Labour) without compromising standards and improving gross profit margins.

Financial responsibilities:
• Supervise food preparations, cost, quality and quantity inventories, portions control and menu planning.
• Control food costs in line with agreed targets set with the hotel manager.
• Use hotel approved menu costing tools to cost out all menus.
• Control food costs by minimising spoilage and wastage as well as stock rotation.
• Conduct accurate stocktake and perform all EOM procedures in agreed timeframe with accounts.
• Review costs and revenue results against budget taking any remedial action that is required.
Job duties / Responsibilities:

Objective:
Responsible for the leadership and direction of all personnel engaged in the kitchen. Responsible for the production of high-quality food products at a cost effective and consistent level in line with budget and management objectives. Responsible for generating new menus with the input of the relevant kitchen team members, hotel management and director.

Major functions:
• Responsible for the direct supervision of staff in all kitchen areas. Maintain and upholds all relevant legal requirements and administrative duties and fortnightly rosters.
• Establish and maintains job methods and cooking standards to maintain high quality of food and services.
• Inspect food and produce delivered to the hotel for quality assurance.
• Ensure that all areas fulfil all requirements regarding hygiene and cleanliness in work methods.
• Ensure that HACCP is fully implements in all kitchen work practices and kitchen areas.
• Ensure that all kitchen equipment is in working order and liaise with the hotel manager regarding maintenance requirements.
• Daily kitchen staff meetings. (IE Specials, Plating consistency, Functions and the like)
• Seasonal menus and food costings. Presented 2 weeks prior to Hotel Manager for sign off. This will allow sufficient time to order & Advertise.
• Kitchen Control costs (Food and Labour) without compromising standards and improving gross profit margins.

Financial responsibilities:
• Supervise food preparations, cost, quality and quantity inventories, portions control and menu planning.
• Control food costs in line with agreed targets set with the hotel manager.
• Use hotel approved menu costing tools to cost out all menus.
• Control food costs by minimising spoilage and wastage as well as stock rotation.
• Conduct accurate stocktake and perform all EOM procedures in agreed timeframe with accounts.
• Review costs and revenue results against budget taking any remedial action that is required.
• Constantly assess use of all resources in order to maximise kitchen profitability.
• Ensure that ordering is performed according to requirements and take advantage of any special buys that are advantage to the hotel.
• Liaise with all suppliers to ensure correct pricing and quality is maintained at all times.
• Working with the Hotel Manager look at local suppliers where possible and with HACCP guidelines to be active participants in the local community.
• Review Invoices regularly to ensure that quality, quantity, and pricing is correct.
Human resources and development
• In conjunction with the hotel manager prepare rosters in accordance with legislation and business needs.
• Always maintain a professional appearance and lead by example.
• Assess and review the performance of all kitchen personnel.
• Provide support to staff through appropriate training, evaluation, feedback, and relevant meetings.
• Be aware of all fire and safety procedures within the hotel and ensures that all kitchen personnel follow these procedures.

Guest/Customer Service
• As and if required meet with guests to discuss any specific dietary requirements or special requested.
• Always project a positive image of the hotel to guests, suppliers, and contacts.

Promotions/Specials/Events/Brand Awareness/Sponsorship
• Working closely with the hotel Manger to participate and assist with promotional activity.
• Promote internal specials and promotions daily to ad and assist with food spoilage and waste.

Salary :From $73,150 per annum + super

Porter House Hospitality Group is an Australian-own company run by a young and vibrant team of culinary professionals working with different clubs across NSW. We mainly aim to offer modern Australian dining experience however we are continuously evolving and strive to extend our offerings.

Responsibilities

• Forming and baking pastry products such as croissants, tart bases, cakes and biscuits
• Monitoring oven temperatures and product appearance
• kneading, maturing, cutting, moulding, mixing and shaping dough and pastry goods
• Filling and decorating flans, decorating cakes
• Coordinating the forming, loading, baking, unloading, de-panning and cooling of batches of bread, rolls and pastry product
• Complying with health and safety guidelines
• Ensuring quality and quantity of raw ingredients before commencing preparation
• Using all tools & equipment required for the baking.
• Checking the cleanliness of equipment and operation of premises before production runs to ensure compliance with occupational health and safety regulations
• Monitoring oven temperatures and product appearance to determine baking times
• Keeping all the working environment clean

Skills and Qualifications

• AQF associate degree, Certificate III, Certificate IV
• Prior experience as a Pastry Cook .
• Strong knowledge of cooking methods and operating kitchen tools and equipment.
• Ability to work Full Time.
• Flexible to work on a rotating roster.

Please include a current resume and supporting documents to your application. Three current referees would be required. Email your CV to admin@porterhousegroup.com.au

Job Type: Full-time

The Reward

You will be joining a company that wants you to succeed, we offer:

• Highly competitive pay plus superannuation
• Very cooperative and motivated team to work with
• Career and development opportunities, learning from the best

Chef de Partie

Meelup Farmhouse is an owned family venue situated in an idyllic location in the picturesque Southwest. Over time, our establishment has quickly become an iconic destination in the region. We are currently looking for an experienced & qualified Chef de Partie to join our team on a full-time basis as we are in the process of expanding our venue.

About the role

Your tasks & responsibilities will include but won’t be limited to:

Have a sound understanding of all kitchen operations
Prepare all food menus
Demonstrate a creative flair with extensive food knowledge and passion for quality and consistency
Planning and directing food preparation
Pay Attention to detail
Supervise less experienced kitchen team members
Resourcefully solve any issues that arise and seize control of any problematic situation
Keep all working areas clean and tidy & ensuring all equipment is maintained, serviced, and cleaned to OHS standards
Maintain a positive and professional approach with co-workers and customers
Ideal candidate

To meet our business’ needs, you will be required to:

· Be a qualified Chef

· Have over 2 years of professional experience as a Chef de Partie

Be resilient and be able to perform in fast-paced environment
Be able to work under pressure and autonomously
Be able to take direction
Be punctual, professional, and reliable
Show good communication & organisational skills
Be available to work weekends and Fri, Sat, Sun evenings on occasion
COVID 19 vaccination certificate required

Accommodation in a shared staff house might be available for the right candidate.

Only short-listed applicants will be contacted.

Sponsorship available.

Full-time hours: 40 per week

Salary: $73,500.00 – $75,000.00 per year + superannuation

Donny's Pizza, located in Abbotsford, is currently looking for an experienced Chef on a full-time basis to join the team.
As a Chef, you will be responsible for planning, organizing, cooking and delivering well-prepared meals.

The candidate must have a minimum of 2 years experience, as well as the ability to work in a team and autonomously showing initiative and care.

Duties:
• Plan and direct food preparation, cooking and presentation in the kitchen.
• Work as a team leader with other staff members.
• Create/ plan menus that are flavourful and popular with customers.
• Monitor and ensure food quality, quantity, taste and presentation are in accordance to the menu and customer preference at all times.
• Perform food preparation tasks and to check quality/presentation of orders to make sure food is cooked consistently and properly.
• Ensure kitchen is kept to a high standard by providing a clean, hygienic environment for the preparation and delivery of meals.
• Stock and maintain adequate levels of food product at line stations.
• Assist with the recruitment, training, mentoring and supervision of kitchen staff.


Skills and Qualification

• Minimum 2 years experiences on Italian cusine
• Great communication and interpersonal skills
• Strong organisational and time management skills
• Leadership Skills

What we offer:

• Really good package.
• Good work environment
• Continuing professional development.

Salary pack: $70,000 to $80,000 plus super

If interested please send your resume

Business Nest
Recruiting on Behalf

Burnside Heights, VIC 3023
Full-time Chef

Salary
$73,150 plus superannuation

Duties and Responsibilities
• Plan menus (regularly introducing new dishes), estimate costs, and order supplies.
• Ability to work a rotating roster, including Friday and Saturday nights.
• High standards, strong work ethic and can inspire team members.
• Supervise dish quality throughout preparation and presentation.
• Discuss food preparation matters with Managers, Dietitians, and staff.
• Train kitchen staff demonstrating cooking techniques and give cooking advice.
• Engage in hands-on food preparation and cooking.
• Communicate and enforce hygiene regulations.
• Selecting staff
• Provide advice in efficiently in freezing and preserving foods.
• Preparing and cooking food.
• Explaining and enforcing hygiene regulations.

Job Requirements
• Completed at least a Diploma of Hospitality in Australia
• At least two years’ work experience as a Chef in an Australian restaurant
• At least three years’ work experience in managing a restaurant or any food related business
• Thrives under pressure, great prioritisation skills and the ability to multi-task effectively
• Experience in achieving business objectives in fast-paced culinary environments
• English language required
• Filipino language preferred and familiarity with other Filipino dialects is a plus
• Knowledge in Filipino cuisine

Please send your CV to info@businessnest.com.au. We will consider applications with an attached resume sent to our email. Please include the job role title in your email.

Z1Z deliver unique experiences across accommodation, food and beverage, fashion, and sport. We invest in lifestyle services, products and experiences that bring the unique essence of Western Australia to our patrons.
This role is To provide high level food and beverage service to guests in line with established core hospitality values and promote the company values of the venue.
Key  Responsibilities

Maintain a safe working environment both front of house for staff members and ensure safety is our primary customer concern.
Work with entire team to ensure excellence in all FOH service standards are upheld.
Manage budgeted KPIs for front of house beverage cost of sale and payroll percentages.
Maintain a clean and neat restaurant placing an appropriate level of emphasis on how the restaurant appears to guests.
Support the business in developing clear and achievable financial goals.
Understand & adhere to
... Click here to view more detail / apply for Test Food and Beverage Attendant