Total 707 Full-time sous chef job vacancies in vic melbourne cbd surrounds

Position Title: Sous Chef
Type: Full-time
Employer: The Spotted Owl
Location: Sunbury, Victoria, 3429
Salary: $73,200 per annum
Position Summary:
We are seeking a dedicated and experienced Sous Chef to join our dynamic team in Sunbury, Victoria. The Sous Chef will work closely with the Head Chef to ensure the smooth operation of the kitchen, maintain the highest culinary and hygiene standards, and oversee the kitchen team. This role involves a combination of hands-on cooking, kitchen management, and team leadership.
Key Responsibilities:
Kitchen Management:
Oversee kitchen operations, ensuring all tasks are performed efficiently and meet the highest standards.
Manage stock control, including inventory monitoring, ordering supplies, and minimizing food wastage.
Enforce and maintain safety protocols and hygiene standards in compliance with health regulations.
Supervise kitchen team members, delegating tasks and ensuring timely completion of all duties under the guidance of the Head Chef.
Food Preparation and Cooking:
Prepare and cook high-quality dishes, maintaining consistency and presentation standards.
Ensure food hygiene and safety standards are met at all stages of food preparation and storage.
Assist in managing the preparation and cooking schedules to meet service demands.
Menu Development:
Collaborate with the Head Chef and Restaurant Manager to design and refine menus.
Discuss food preparation techniques and presentation ideas with kitchen and waiting staff.
Contribute creative input to ensure dishes align with the restaurant’s theme and customer preferences.
Team Collaboration and Training:
Work closely with kitchen staff, fostering a collaborative and positive work environment.
Provide technical advice, mentoring, and essential training to new team members.
Supervise cooks and kitchen staff to ensure adherence to recipes and standards.
Shift Flexibility:
Be available to work during weekends, public holidays, and peak service times to ensure consistent kitchen performance.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Minimum Diploma in commercial cookery.
A minimum of 2 years of relevant experience as a chef.
Strong knowledge of culinary techniques and kitchen operations.
Excellent leadership and team management skills.
Ability to work efficiently under pressure and meet tight deadlines.
Creative and detail-oriented with a passion for food quality and presentation.
Sound understanding of food safety regulations and workplace health and safety practices.
Excellent communication and collaboration skills.
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.

Sous Chef

Rosebud Country Club
Rosebud, Mornington Peninsula & Bass Coast VIC
Chefs/Cooks (Hospitality & Tourism)
Full time
$70,000 – $75,000 per year


Bistro62 at Rosebud Country Club is looking for an experienced Sous Chef for our morning shift. Perfect for an early riser, this role requires a 6am start and a 2pm finish, a rotating roster that includes weekends and public holidays.

Key attributes for the role include reliability, punctuality, strong interpersonal and communication skills, and the ability to thrive under pressure with a positive can do attitude.

Immediate start.

About the Role:

Assisting the Head Chef in daily kitchen operations and oversee food preparations.
Setting and updating menus and food pricing after approval from Head Chef / Restaurant Manager
Stock control
Ensuring adequate operations of kitchen equipment
Preparing standard recipes
Ensuring quality of all food items (raw or cooked) at all stages of storage, preparation, cooking and presentation
Rostering kitchen staff
Supervise, train and develop kitchen staff, fostering a collaborative, inclusive and high-energy working environment.
Oversee and uphold food quality and hygiene standards in our kitchen operations.
Manage inventory, order supplies and minimise waste to optimise kitchen efficiency.
Facilitate and promote a collaborative interdepartmental work environment throughout the club.


Requirements:

AQF Associate Degree, Advanced Diploma or Diploma in relevant field with at least 1 year of verifiable work experience. At least three years of relevant experience may substitute for the formal qualifications.

If you feel this role is for you and you have the required passion, skills and qualifications, then this role is for you.

Employer questions

Your application will include the following questions:

Which of the following statements best describes your right to work in Australia?
How many years' experience do you have as a Sous Chef?
Have you worked in a role which requires a sound understanding of OH&S/WHS?
What's your expected annual base salary?
How much notice are you required to give your current employer?
Do you have a current Police Check (National Police Certificate) for employment?
Do you have a current Australian driver's licence?
Are you available to work public holidays?

About DORSETT
Dorsett Melbourne is located in the West Side Place development precinct within Melbourne CBD. The hotel consists of 316 guestrooms and suites. It also features a wide range of dedicated amenities such as pool, jacuzzi pool, gymnasium, restaurant, Club Lounge, Lobby bar, meeting rooms and relaxation area.

Dorsett expansion continues, with Dorsett Gold Coast opening in 2021, followed by Melbourne in April 2023, with Brisbane and Perth to come. Joining 55 other Dorsett Hospitality International properties across 25 major cities.

Dorsett Hospitality International is one of Asia’s fastest-growing hotel groups. Since the group’s establishment in Hong Kong in January 2007, Dorsett has grown by leaps and bounds with hotels across China, Malaysia, Singapore, Japan, Australia, the United Kingdom, and Continental Europe; more properties are planned in the development pipeline.

Why DORSETT
• Access to 50% off our hotels globally and 30% at our Australian Restaurants
• Great central location Melbourne CBD with public transport at our doorstep
• Professional development • Friendly, supportive and close knit team
• Uniform provided and laundered and staff meal provided each shift
• Excellent benefits including Birthday Leave and EAP access

Responsibilities
The Sous Chef will be responsible for the day-to-day management of the kitchen.
Your keys responsibilities include:
• Run the day-to-day kitchen operation
• Assist with ordering and stock take
• Supervise the junior members of the kitchen team
• Assist in development of new menus and dishes
• Support with the leading, training and motivation of your team
• Assist with the onboarding of kitchen team members
• Maintain food safety and hygiene practices

About YOU
• Minimum of 2 years working in a similar role
• Experience working in a hotel environment
• Demonstrated knowledge in A La Carte and Buffet/Banqueting service
• Excellent communication skills • Strong organisational skills and attention to detail
• IT literate with some skills in Excel
• Ability to work independently and as part of a team in a fast-paced environment
• Full Working rights with the flexibility to work across the week

If you are someone with a passion for the hospitality industry, we encourage you to apply for this exciting opportunity at Dorsett Melbourne. Join our team and be part of the success of our growing hotel business!

Renumeration
Competitive salary of $70,000 to $80,000 plus superannuation Full time, 38 Hours per week Located in Melbourne CBD

Diversity
We value diversity and aim to build an inclusive environment that champions, embraces and respects differences. We support and encourage applications from Aboriginal and Torres Strait Islander people, and people of all abilities, cultures, sexual orientation, and genders.

We’d love to meet you If you have the skills, experience and motivation to succeed in this role, please take the next step and submit your application

POSITION DESCRIPTION
JOB TITLE: Sous Chef
JOB TYPE: Full Time
REPORTS TO: Director/Group Head Chef/Head Chef
LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, 3000

About the role

We are looking for a professional Sous Chef to amaze the patrons of our establishment with excellent cooking according to our chef's recipes and specifications. You will maintain consistency and collaborate with our kitchen team to develop and deliver our product.

Responsibilities
• Prepare menus in collaboration with the Maha team.
• Ensure adequacy of supplies at the cooking stations.
• Prepare ingredients that should be frequently available.
• Follow the guidance of the Head Chef and have input in new ways of presentation.
• Put effort in optimising the cooking process with attention to speed and quality.
• Enforce strict health and hygiene standards.
• Help to maintain a climate of smooth and friendly cooperation.
Requirements
• Proven experience in a Sous Chef role (min 3 years).
• Excellent use of various cooking methods, ingredients, equipment and processes.
• Ability to multitask and work efficiently under pressure.
• Knowledge of best cooking practices.
• Relevant trade certificate.
• Must be able to work in Australia in a full-time capacity .

About the company
Exceptional experiences is what Maha is renowned for. Quality staff, produce, ambience, beverages and award-winning wine lists. We are privately owned and operated with our owners, including Shane Delia, working hands-on in the venue. We currently employ over 50 staff and are firmly focused on identifying our team's individual needs. Those who possess leadership talent will be provided with pathways to develop and grow with us. We also recognise the importance of stability and work-life balance, and provide an environment where this can be achieved.

Benefits
• A supportive work environment that provides stability and growth opportunities based on individual skills, wants and goals.
• Close to public transport.
• Fixed rosters available, based on individual employee needs.
• The opportunity to be exposed to high profile events, locally and internationally.
• The opportunity to work with Shane Delia on many of his internal and external projects

Sous Chef


Job no: Location: Melbourne CBD Work type: Full Time Categories: Chef, Chef Manager



$85K 11.5%super 

Iconic location National Gallery of Victoria - Garden Restaurant
7 day per week roster - required 5 days
Opportunity to take part in the annual Gala Event

Restaurant Associates are a team of world class hospitality and fine-cuisine professionals, delivering contemporary food solutions and service across leading corporations and iconic venues across Australia .


 

THE POSITION:


Sous chef assisting with functions and retail operations..
Train, develop and become part of a dynamic culinary team at the National Gallery of Victoria
Must have Functions and a la carte restaurant background.
In the absence of the Head Chef; oversee preparation and




... Click here to view more detail / apply for Sous Chef Melbourne CBD

Join the Team at Kosher Classique as a Sous Chef!

Are you a passionate and experienced sous chef with a love for kosher cuisine? Kosher Classique Catering is looking for a skilled Sous Chef to bring their culinary expertise and creativity to our well-established kitchen.

Position: Sous Chef
Salary: $81,000 per annum
Location: Moorabbin, VIC

About Us:
Kosher Classique is known for its commitment to exceptional kosher catering and service. We serve a range of clientele, from intimate family gatherings to large-scale corporate events, and take pride in delivering quality, innovation, and authenticity in every dish.

Key Responsibilities:
Collaborate with our Head Chef to design and execute high-quality, kosher-compliant menus
Oversee daily kitchen operations, ensuring food preparation meets Kosher Classique’s quality standards
Supervise kitchen staff, ensuring all food safety and kosher guidelines are strictly followed
Manage inventory, place orders, and maintain a clean, organised kitchen environment

What We’re Looking For:
Experience in a professional kitchen, ideally in kosher or high-end catering
Strong knowledge of kosher dietary laws and practices, with the flexibility to adapt to our client’s needs
Leadership skills with a positive, team-oriented attitude
Attention to detail and commitment to excellence in every dish

Benefits:
Competitive salary of $81,000 per year
Opportunities for career growth within our reputable catering company
Supportive, team-focused workplace that values quality and innovation
If you’re ready to bring your skills to an established name in kosher catering, apply today to join the Kosher Classique team!

 
The Company:
Our client is a staple in Brisbane?s dining scene, known for its innovative menu, high standards, and energetic atmosphere. They pride themselves on delivering exceptional dining experiences, from local produce to signature dishes that keep their guests coming back for more. With a bustling kitchen and a reputation for excellence, the are now looking for a Senior Sous Chef who shares their commitment to quality, innovation, and teamwork.
 
About the Role:
As Senior Sous Chef, you will support the Head Chef in leading kitchen operations, managing the team, and ensuring high standards of food quality and presentation. You?ll play a pivotal role in menu development, staff training, and maintaining a dynamic, productive kitchen environment.
 
Key Responsibilities:


Work closely with the Head Chef and Executive Chef to develop seasonal, innovative menus
Oversee kitchen operations, from prep to service, ensuring efficiency and
... Click here to view more detail / apply for Senior Sous Chef

Position: Chef

About us
Set within a beautifully developed 40-storey tower, Oakwood Premier Melbourne showcases a collection of 392 hotel rooms and serviced apartments, a restaurant, bar and function spaces and will offer the utmost comfort and quality to guests.

About the Role:
We are looking for an experienced and passionate Sous Chef to join our dedicated kitchen team. You will be responsible for overseeing the day to day operations of the kitchen. Reporting to the Head Chef, your key roles and responsibilities will include but will not be limited to:

You will need to perform the following duties:
• Be accountable for overseeing all aspects and operations of our busy hotel kitchen
• Train, coach and guide junior employees to perform kitchen operations
• Conduct regular physical inventories of food supplies, and assesses projected needs, ordering of food supplies
• Ability to work varied shifts, including weekends and holidays
• Design menus that complement the hotel’s concept, combining innovative approaches with classic flavours to enchant our patrons.
• Preparing, cooking, and presenting dishes to a consistently high standard.
• Work closely with other kitchen staff to ensure smooth operations, including the efficient preparation and timely delivery of dishes.
• Support junior kitchen staff by providing training, guidance, and feedback on culinary techniques and Oakwood’s kitchen standards.
• Ensure all dishes are prepared to the highest quality standards, with attention to detail in terms of presentation, taste, and portion sizes.
• Maintaining strict hygiene and safety standards in the kitchen.
• Monitoring stock levels, ordering supplies, and minimizing waste.
• Collaborate with the Executive Chef to develop new dishes, offering creative input for menu items, including specials and seasonal dishes.
• Participate in the preparation of food for banquets, events, and other special occasions, ensuring guest satisfaction by delivering high-quality food.
• Be adaptable and driven to produce high quality dishes with a diverse skills set with a good knowledge in multi cuisines
• The ability to lead, efficiently co-ordinate and work as part of the team

About You
To excel in the role, you should have
• At least diploma degree in related fields
• At least 2 years closely related working experience
• Ability to manage a team of chefs and display control under pressure
• A proven track record of culinary excellence, in a hotel setting is preferred
• Extensive knowledge of food safety and hygiene regulations

In return for your commitment, you would be rewarded with
• Career development, coaching and mentoring
• The ability to showcase your passion and talents
• Associate benefits including Wellbeing and Birthday Leave and various discounts
If this sounds like you, apply today with your cover letter and CV below. Successful candidates must have eligible Australian working visa entitlements. Please note only short-listed candidates will be contacted.

Sous Chef/Cook Salary $74k $80k
Benalla Bowls Club is seeking an experience Sous Chef/Cook
We're looking for energetic, initiative taking team member who can manage dockets and move with a sense of urgency whilst remaining thorough and providing excellent customer service.
The position is available for serious, passionate hospitality professionals looking for long term & stable employment.
Start with us, stay with us & grow with us.
This position could lead to further training in a catering career if desired.
Well developed communication skills are required
Reliability flexibility and availability for work on weekends and evenings
Previous experience in a similar role would be an advantage
Australian work rights is essential
Ability to work effectively while unsupervised
Two years experience in a similar role essential
Why not join our team and be part of a busy community club
Duties
Assisting Catering Supervisor with all aspects of the catering department
Preparation of menu items for members and guests.
Stock Control & Ordering
Staff supervision
Knowledge of workplace health and safety compliance.
Benalla Bowls Club features a 130 seat bistro and functions room for up to 200 guests. The club has four bowling greens. The membership base is approximately 3000. The club is located near Lake Benalla and has picturesque views of the Botanical Gardens.

Boathouse restaurant is located on the banks of Lake Daylesford with exquisite water views from any vantage point, is one of the most iconic places in Daylesford and we have an exciting opening within the kitchen team.

Our focus is on creating memorable dining experiences for our guests. The pursuit of quality is what drives our decision making, from who we work with as suppliers, to members of our team and the product we put on the plate. People are at the heart of our business. Our goal is to find talented team members, who are eager to learn.

Experience at a hatted restaurant or an establishment with similar high standards will be highly regarded.

Daylesford is located 80min from Melbourne and position will suits someone who is willing to relocate.

Job Type: Full-time
Pay: $74,000.00 – $75,000.00 per year

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

Commercial Hotel Warragul, a vibrant hub of culinary excellence located in the heart of Warragul, VIC, is excited to announce an opening for a skilled Chef to join our team. Known for its delightful dining atmosphere and commitment to high-quality dishes, our hotel offers a unique opportunity to excel in a dynamic and supportive environment.

Key Responsibilities:

Menu Design and Cost Management: Craft innovative menus and manage food and labour costs effectively, ensuring a diverse offering that aligns with seasonal availability.
Quality Assurance: Oversee every stage of dish preparation from conception to presentation, guaranteeing both high standards and creative presentation.
Collaboration and Training: Work closely with management and staff, including kitchen and waiting teams, to discuss culinary processes and improvements. Provide training and mentorship to junior staff, enhancing team skills and cohesion.
Culinary Expertise: Demonstrate advanced cooking techniques and guide the team on best practices to ensure exceptional culinary results.
Food Safety Leadership: Champion strict hygiene and safety regulations within the kitchen, ensuring all practices comply with legal and quality standards.
Inventory and Supply Management: Manage the ordering and procurement of fresh ingredients and kitchen supplies, maintaining optimal stock levels to meet business needs.
Team Development: Engage in the selection and training of new kitchen staff, fostering a culture of learning and professional growth.
Hours of Work: This is a full-time position, requiring 38 hours of engagement per week, with flexibility needed during peak business periods.

Salary: We offer a competitive salary range of $70,000-$80,000 plus superannuation per annum, commensurate with experience and qualifications.

Qualifications: Applicants must have at least 2 years of experience and hold an AQF Associate Degree, Advanced Diploma, or Diploma in a relevant culinary field.

Personal Attributes:

Creative Flair: Passion for creating innovative and appealing dishes.
Leadership Skills: Ability to lead and inspire a team with positivity and direction.
Attention to Detail: Keen eye for detail and dedication to culinary excellence.
Communication: Strong interpersonal and communication skills to effectively collaborate with team members and management.
Adaptability: Flexibility to handle high-pressure situations and adapt to changing business needs.

If you are passionate about cooking and eager to contribute to a renowned culinary destination, apply today to become a part of our esteemed team at Commercial Hotel Warragul.

Please submit your resume and a cover letter highlighting your culinary skills and past experiences. We look forward to welcoming you to our professional family!

CHEF

Kogan People Solutions are working to assist our client who runs a popular and modern café located in a well regarded local private hospital, located in Wantirna. Their menu – great tasting items – freshly made and designed to delight hospital staff, patients and visitors, is the reason this lovely casual comfy café is busy, seven days a week.

Our client is now seeking a new chef to join and lead their happy and productive kitchen team. A top salary negotiable in the range $70k to $80k plus superannuation per annum is on offer and the role is full time and ongoing, requiring shifts across the week and weekend.

Responsibilities of our Chef will include:

• Lead, guide and inspire the kitchen team to deliver the best results.

• Supervise (and participate in) the preparation of all meals.

• Manage kitchen consumables, stock takes, ordering, cost control and budgeting.

• In consultation with the Management team, develop, test, and introduce new menu items.

• Participate in the hiring and training of new kitchen staff.

• Compliance with OH&S and Food Safety standards.

• Work alongside the management team.

About you:

• You have a passion for the hospitality industry and are up to date on techniques and food trends.

• You can demonstrate an uncompromising attitude towards flavour and presentation of the highest quality, whilst aligning and motivating a cohesive and hardworking team environment.

• Are empathetic to those around you and work well under pressure.

• Can communicate effectively with your team and other staff members in the organisation.

To be successfully considered for the role, you:

• Possess excellent relevant post-secondary cookery related qualifications, to at least Diploma level or agreed substitute.

• Have at least 2 or more years professional experience since earning your qualifications.

• Are available across the working week and weekends.

• Offer proven ability to prioritise, set goals and have the determination to achieve them.

• Possess a thorough understanding of food safety and HACCP.

• Understand cost control, time management, prioritization, and cost-efficient procurement practices.

• Have substantial experience working in a similar cuisine and professional environment

• Are an excellent people manager able to get the most out of your team.

• You must have unrestricted Australian working rights to be considered.

Interested?

This is an ideal opportunity for a Chef seeking their next worthy and valuable role. In addition to a top salary of $70k to $80k plus superannuation per annum, there are excellent conditions and first-rate facilities awaiting the successful applicant.

Applications

Please respond to the recruiters through this site, and ensure you attach an updated resume.

Kogan People Solutions are grateful for all applications, but kindly note that they will only respond to shortlisted applicants.

Kogan People Solutions – recruitment excellence

About The Client

Crust Brighton Dine in is a popular Pizza restaurant located in Brighton, VIC. ?We serve

exclusive range of Pasta, House cooked Parma’s, Beef and pork ribs, salads, pizza,

cocktails and mocktails.


They are currently looking for an experienced Chef to join their kitchen team.



The Role

This is a full-time role with an annual salary between $ 73,500 - $76,500 depending on experience plus superannuation.



The Responsibilities

Prepare and cook a variety of modern Italian dishes to a high standard.

Collaborate with the creative team to develop unique and exciting menu items.

Monitor load times in the pizza oven

Ensure there are adequate supplies for forthcoming days

Adhere to portion controls consistently

Maintain sanitation, health, and safety standards in work areas and ensure company regulations are complied with

Maintain clean food preparation areas, cooking surfaces, and utensils

Maintain a calm and effective operation within the kitchen

Perform other duties within the kitchen province when required

Strong knowledge of kitchen operations and food safety standards.

Positive attitude and passion for delivering excellent food.

To adhere to all company policies and procedures at all times

Make sure that the restaurant keeps up with new trends in the industry









The Requirements:



To be considered for the position you must meet the following requirements:



At least a Certificate IV in commercial cookery

Have at least 1.5 years’ experience working in a commercial kitchen

Have at least 1.5 years’ experience preparing pizzas from scratch

Have at least 1.5 years’ experience in menu planning

Must have great knowledge working around grills, pans and ovens

Must know how to prepare pasta sauces from scratch

Must have experience in Italian Cuisine preparation

Demonstrated ability to multi-task

Experience supervising staff

Ability to manage stock and par levels within budget

Demonstrated experience working in a fast paced environment

Is punctual and able to follow instructions

Maintains a clean and sanitized work area

Full Time Role Monday to Friday
Competitive Salary
Work-life balance

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We operate in over 40 locations throughout Victoria employing over 700 staff. We offer Opportunities for career development and progression.
About the role

Production and delivery of high-quality meals
Oversee and support resident dining experience
Lead & manage kitchen team, ensuring a smooth operation.
Manage compliance related to food safety, WHS and quality.
Stock control and ordering
Food cost management
Communicate with facility management, residents and families

What you will bring:

Chef Qualifications
Experience within Aged Care with a strong understanding of modified texture and dietary needs
Understanding of food cost management.
Proactive

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