Total 2,236 F&B / Tourism / Hospitality job vacancies in d16 upper east coast bedok eastwood kew drive

An exciting opportunity exists for an experienced and passionate Chef to join our dedicated teach at the Woolsthorpe Hotel. Reporting directly to the Head Chef, the focus of this role is to provide high quality meals whilst maintaining exceptional customer service to our valued patrons and guests.

The Woolsthorpe Union Station hotel is located 15-20 minutes North West of Warrnambool. Our hotel has become a unique location for families and visitors from all over our district and, in fact, all over the world.


MAIN DUTIES & RESPONSIBILITIES:
-Assisting the Head Chef with menu preparation and ensuring adequate supplies and ingredients are available
-Liaison with the Front of House Manager regarding the availability of menu items, additions and to the menu and any relevant changes
-Maintain excellent presentations standards whilst being aware of cost control and recipe standards
-Stock control, rotation and waste minimisation
-Keep all working areas clean and tidy and ensure all equipment is maintained, serviced and cleaned to OHS standards
-Contribute towards being and effective and efficient team member


SKILLS & EXPERIENCES:
-Previous experience in similar role(s)
-Certificate III in Commercial Cookery  
-Great communication skills and ability to keep cool, calm and collected under pressure
-Excellent organizational skills
-High standard of personal presentation
-Strong understanding of food safety standards and HACCP requirements
-Flexibility to work a variety of shifts, including mornings, evenings, weekends and public holidays
-Full working rights in Australia

As part of The Midfield Group, you will also have access to our comprehensive employee benefits program:
-Above award base rates
-Generous bonuses & opportunity for career progression within our global organisation
-Safe and supportive work environment by providing an Employee Assistance Program


Salary Range: $65,000-75,000 pa + super 


The Midfield Group is proud to be an Equal Opportunity Employer.

Welcome to Roshana Care Group
Roshana Pty Ltd is a privately owned provider of Aged Care, Home Care, Mental Health Care and Disability Support Services. Our head office is based in WA, and we own and operate facilities in WA, QLD, VIC and NSW. Established in , Roshana Care Group has been at the forefront of providing Aged Care and Mental Health Care for over 20 years, with a commitment to high standards.
About the Role
The Chef Manager is a key role with responsibility for the efficient execution of all facility based catering whilst providing effective leadership of the kitchen and hospitality staff.
The Chef Manager is responsible for managing all aspects of kitchen operations including budgets, staffing, menus and meal preparation.
Duties and Responsibilities:

Organize and implement food service
Plan and implement daily food preparation lists for



... Click here to view more detail / apply for Chef Manager l Macleay Valley NSW

Hospitality Aide
Marist College Ashgrove is a Catholic day and boarding school for boys in Years 5-12, situated in Brisbane's inner Northern suburbs. Inspired by the work of St Marcellin Champagnat, we pride ourselves on delivering excellent academic and career pathway results for our inclusive community of students.
We are seeking a dedicated and enthusiastic Hospitality Aide to join our team. The successful candidate will support our Hospitality program, assisting both teachers and students in practical and theoretical lessons. This role requires a proactive individual with excellent organizational and communication skills, who can exercise appropriate judgment and initiative. This position is part-time (18 hours per week across 3 days during school terms) level 3 school officer position which has a starting rate of $ per hour. Days of work to be negotiated based on College requirements.
Qualifications and Requirements:

Blue Card: Must



... Click here to view more detail / apply for Hospitality Aide

Join our team at Longshot in Lismore as a Full-Time Cook!

Full time position available
Monday - Friday roster with daytime hours
Be part of a team that values creativity and innovation

About Food by WHSmith Australia
Food by WHSmith currently operates over twenty cafs in NSW, QLD, VIC and SA, providing food and beverages to hospital employees, patients and the general public. Our cafes are located in some of the busiest hospitals in the country, and we are growing rapidly. These locations provide dynamic and fast-paced work environments that are perfect for driven individuals who thrive on a challenge.
Our company values are Value our People, Drive for Results, Customer Focus & Accountability. As such, we are looking for enthusiastic and energetic individuals who share our passion for delivering exceptional customer service and who are committed to helping


... Click here to view more detail / apply for Cook

School cooks provide nutritious, balanced and value-for-money meals to children every day in term time.

What’s involved

The role of school cook / catering manager could include:
• Ordering food
• Planning menus according to a fixed budget and following guidelines on nutrition and healthy eating
• Monitoring and managing supplies within a budget
• Supervising the work of catering staff, including allocation of duties and work rotas
• Developing relationships with food suppliers
• Liaising with site manager
• Complying with food safety legislation

Skills and experience you will need

• Excellent communication skills
• Good standards of hygiene
• Organised and methodical
• Experience of catering
• Supervising a team of catering staff

Entry requirements

It is up to schools and local authorities to decide what qualifications and experience applicants need to have, so it is important to check locally. Some may employ people on the basis of their experience and potential alone.

Schools usually expect cooks to have a qualification in Food Preparation and Cooking. It can often help if you have further qualifications in Kitchen Supervision or Kitchen Management.

Hospitality Manager


Job no: Location: Brisbane CBD Work type: Full Time Categories: Unit Manager, Catering Manager

Corporate Hospitality Manager 
$85,000 plus superannuation

Monday - Friday role - get back your weekends!
Premium setting - showcase your premium hospitality management!
Excellent Career opportunities and training program!

Restaurant Associates has an enviable track record, working with some of the most prestigious venues and corporations in the world. From grand gala events and corporate cocktail parties to intimate gatherings, we provide bespoke food solutions and exceptional dining experiences.  
We are currently have a vacancy for a dedicated & experienced Hospitality Manager to join one of our most prestigious sites located in Brisbane CBD! 
Restaurant Associates prides itself on providing food and service at the highest level, bringing the fine dining experience



... Click here to view more detail / apply for Hospitality Manager Brisbane CBD

The Chef will undergo a structured training program in the preparation of authentic Thai cuisine. The role will equip the trainee with specialized culinary skills necessary for managing food preparation, cooking, and presentation in a restaurant setting, aligned with industry standards and customer expectations.

Key Responsibilities:

1. Food Preparation and Cooking:

- Prepare and cook a variety of Thai dishes, including appetizers, main courses, and desserts, ensuring consistency and quality in every dish.

- Learn and adhere to traditional Thai cooking techniques such as stir-frying, steaming, grilling, and slow-cooking. -- Prepare ingredients such as herbs, spices, and sauces to match authentic Thai recipes.

2. Menu Development and Innovation:

- Collaborate with the owner to refine the current menu and propose new dishes that enhance the restaurant's offerings.

- Understand and maintain the balance of Thai flavors (sweet, sour, salty, and spicy) in every dish.

3. Kitchen Management:

- Managing inventory and sourcing ingredients, especially fresh produce and Thai-specific items.

- Adhere to hygiene and safety standards in all aspects of food handling and preparation.

- Learn to maintain a clean and organized kitchen environment.

4. Customer Interaction:

- Gain experience in understanding customer preferences and dietary requirements, ensuring all meals meet the restaurant's high standards.

- Assist in receiving customer feedback and improving service and food quality based on that feedback.

Skills and Competencies:

Culinary Techniques:

Cooking techniques such as stir-frying, steaming, and grilling.

Quality Control:

Ensuring consistency in taste, presentation, and quality of all dishes.

Kitchen Operations:

Managing food storage, hygiene, and inventory control.

Time Management:

Prioritize tasks, prepare ingredients in advance (mise en place), and coordinate dish timing for freshness •

Friendly and Adaptable:

Be cooperative with staff, open to customer preferences, and able to adjust recipes as needed.

Learning Outcomes:

Upon successful completion of the training, the trainee will:

• Master the essential skills required to prepare and cook authentic Thai cuisine.

• Gain in-depth knowledge of Thai culinary culture and its traditional cooking methods.

• Be equipped to manage a kitchen, including inventory, food preparation, and ensuring quality control.

• Be ready to take on a full-time chef role, contributing to menu innovation and the overall success of the restaurant.

Educational Requirements: No formal qualifications are required, but a passion for cooking and interest in Thai cuisine is essential. Previous experience in a kitchen setting is an advantage but not mandatory, as full training will be provided

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

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... Click here to view more detail / apply for Cook

Our client TH Hospitality Services Pty Ltd are looking for qualified and experienced Restaurant Managers, Cooks and Chefs to join their team in their various venues in the Mid North Coast, Tweed Coast and Gold Coast regions.

They have venues such as the Kingscliff Beach Hotel, Babalou Wedding & Events, Chinderah Tavern, Beach House, and Kingscliff Cellars, and the Jacobs Well Tavern.

About You – Restaurant Manager:

You will hold a Diploma or higher and have at least 3 years experience
High level of organisation
High level of interpersonal, communication and team work skills
Plan menus with Chefs
Plan and organise special functions
Maintain records of financial transactions and stock levels
Ensure compliance with all health and safety regulations
Select, train and supervise staff
Arrange purchase and pricing of goods within budget guidelines
Ensure high levels of customer satisfaction

About You – Cook/Chef:

Cook position: You will hold Certificate III in Hospitality – Commercial Cookery (essential) or higher and have at least 2 – 3 years’ experience

Chef position: You will hold Certificate IV in Hospitality – Commercial Cookery (essential) or higher and have at least 2 – 3 years’ experience

High cooking standards with an attention to detail
High level of interpersonal, communication and team work skills
Good work ethic including the ability to work under pressure
Ability to maintain service standards
Strong ability to work autonomously amongst a fast paced environment
Good knife skills
Good with quick, consistent prep and service
Current HACCP and relevant Food Safety accreditation

What They Offer:

A full-time role Excellent remuneration packages with remuneration from $73,150K to $80,000K p.a. plus superannuation
Opportunities for professional development
Happy team environment

Key Responsibilities:

1. Team Management:

- Recruit, train, and supervise staff, including servers, cooks, and other personnel.

- Schedule shifts and allocate tasks effectively.

- Motivate and inspire team members to deliver exceptional service.

- Address any performance issues promptly and constructively.

2. Customer Service:

- Ensure high levels of customer satisfaction by maintaining quality standards and responding to feedback.

- Handle customer complaints and resolve issues swiftly and professionally.

- Create a welcoming and hospitable atmosphere for guests.

3. Financial Management:

- Monitor and manage restaurant finances, including budgeting, cost control, and revenue optimization.

- Implement strategies to increase sales and profitability.

- Oversee cash handling procedures and ensure accuracy in transactions.

- Analyze financial reports and implement corrective measures as needed.

4. Operations Management:

- Oversee day-to-day operations, including opening and closing procedures.

- Ensure compliance with health and safety regulations and maintain cleanliness standards.

- Manage inventory levels, order supplies, and control food costs.

- Implement and enforce standard operating procedures.

5. Menu Development and Quality Control:

- Collaborate with chefs to develop menus that meet customer preferences and market trends.

- Ensure consistency and quality in food and beverage offerings.

- Conduct regular inspections to maintain hygiene and sanitation standards.

6. Marketing and Promotion:

- Develop and implement marketing strategies to attract new customers and retain existing ones.

- Utilize social media, advertising, and promotions to increase visibility and sales.

- Participate in community events and cultivate relationships with local businesses.

7. Training and Development:

- Provide ongoing training and development opportunities for staff to enhance their skills and knowledge.

- Foster a culture of continuous improvement and professional growth.

- Lead by example and promote teamwork and collaboration.

Qualifications:

- Proven experience as a restaurant manager or in a similar role.

- Strong leadership and communication skills.

- Excellent customer service and problem-solving abilities.

- Proficiency in restaurant management software and MS Office.

- Knowledge of food safety and sanitation regulations.

Working Conditions:

- Restaurant managers often work long hours, including evenings, weekends, and holidays.

- The job may require standing for extended periods and occasional lifting or carrying of heavy objects.

- Fast-paced and dynamic environment with high-pressure situations.

Responsibilities:

- **Menu Preparation:**

- Prepare and cook a variety of traditional South Indian dishes, including but not limited to dosa, idli, vada, sambar, rasam, biryani, and various curries.

- Ensure all dishes are prepared to the highest standards of quality and consistency.

- **Ingredient Management:**

- Select, measure, and combine ingredients following recipes and personal judgment, using various kitchen utensils and equipment.

- Source and use authentic ingredients to maintain the integrity of South Indian cuisine.

- **Cooking and Presentation:**

- Cook and present dishes in an attractive manner, ensuring that they meet restaurant standards.

- Adapt recipes to accommodate special dietary needs and preferences when required.

- **Kitchen Management:**

- Maintain a clean and organized kitchen environment.

- Ensure all kitchen equipment is used safely and properly maintained.

- Monitor stock levels and communicate with the kitchen manager to replenish supplies as needed.

- **Quality Control:**

- Taste and inspect dishes before serving to ensure they meet the restaurant’s quality standards.

- Implement and maintain food safety and sanitation standards.

- **Collaboration and Supervision:**

- Work collaboratively with other kitchen staff, including cooks, helpers, and dishwashers.

- Provide guidance and training to junior kitchen staff when necessary.

- **Menu Development:**

- Contribute to menu planning and development, introducing new South Indian dishes and specials.

- Stay updated on culinary trends and bring innovative ideas to the kitchen.

Requirements:

- **Experience:**

- Proven experience as a South Indian Cook, with a strong portfolio of traditional dishes.

- In-depth knowledge of South Indian cooking techniques, flavors, and spices.

- **Skills:**

- Excellent culinary skills, with an eye for detail and presentation.

- Strong organizational and multitasking abilities.

- Ability to work in a fast-paced environment and handle pressure effectively.

- **Education:**

- Formal culinary training or relevant certification is a plus but not required.

- **Physical Requirements:**

- Ability to stand for extended periods and perform physically demanding tasks.

- Good manual dexterity and sense of taste and smell.

As a Kerala Chef, you will be responsible for creating authentic Kerala-style curries and dishes, showcasing the rich flavors and traditional cooking techniques of Kerala cuisine. This role requires expertise in blending spices, understanding flavor profiles, and executing recipes to perfection.

Key Responsibilities:

1. Team Management:

- Recruit, train, and supervise staff, including servers, cooks, and other personnel.

- Schedule shifts and allocate tasks effectively.

- Motivate and inspire team members to deliver exceptional service.

- Address any performance issues promptly and constructively.

2. Customer Service:

- Ensure high levels of customer satisfaction by maintaining quality standards and responding to feedback.

- Handle customer complaints and resolve issues swiftly and professionally.

- Create a welcoming and hospitable atmosphere for guests.

3. Financial Management:

- Monitor and manage restaurant finances, including budgeting, cost control, and revenue optimization.

- Implement strategies to increase sales and profitability.

- Oversee cash handling procedures and ensure accuracy in transactions.

- Analyze financial reports and implement corrective measures as needed.

4. Operations Management:

- Oversee day-to-day operations, including opening and closing procedures.

- Ensure compliance with health and safety regulations and maintain cleanliness standards.

- Manage inventory levels, order supplies, and control food costs.

- Implement and enforce standard operating procedures.

5. Menu Development and Quality Control:

- Collaborate with chefs to develop menus that meet customer preferences and market trends.

- Ensure consistency and quality in food and beverage offerings.

- Conduct regular inspections to maintain hygiene and sanitation standards.

6. Marketing and Promotion:

- Develop and implement marketing strategies to attract new customers and retain existing ones.

- Utilize social media, advertising, and promotions to increase visibility and sales.

- Participate in community events and cultivate relationships with local businesses.

7. Training and Development:

- Provide ongoing training and development opportunities for staff to enhance their skills and knowledge.

- Foster a culture of continuous improvement and professional growth.

- Lead by example and promote teamwork and collaboration.

Qualifications:

- Proven experience as a restaurant manager or in a similar role.

- Strong leadership and communication skills.

- Excellent customer service and problem-solving abilities.

- Proficiency in restaurant management software and MS Office.

- Knowledge of food safety and sanitation regulations.

Working Conditions:

- Restaurant managers often work long hours, including evenings, weekends, and holidays.

- The job may require standing for extended periods and occasional lifting or carrying of heavy objects.

- Fast-paced and dynamic environment with high-pressure situations.