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Chef Hat Restaurant jobs in Melbourne VIC

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    • Previous Sous Chef, Junior Sous Chef or strong Chef de Partie experience.
    • Strong service and leadership skills.
    • Passion for quality pub food and hospitality.
    • A passion for food preparation, cooking, plating, and presentation.
    • Able to work a rotating roster including days, evenings, weekends, and some public holidays.
    • Previous experience as a chef de partie or line cook in a restaurant.
    • Collaborate with the executive chef and sous chef to develop and refine menu items.
    • Relevant qualification at AQF Diploma level or higher in Commercial Cookery, Culinary Arts, or a related field, or at least three years of full-time equivalent…
    • Formal qualifications and demonstrated experience working in a similar role in a busy restaurant or hotel.
    • Our flexible conference spaces and function rooms are…
    • Pub/restaurant: 2 years (Required).
    • Oversee the preparation and presentation of food menu items in your designated section, ensuring consistency and excellence…
    • Senior Chef | Full Time*.
    • Support the Head Chef in the day-to-day running of the kitchen.
    • Lead service and maintain high food quality standards.
    • Rewarding salary with full benefits;
    • Hand on experience in an Italian cuisine is highly regarded.
    • Flexibility to work shifts including weekends and evenings.
    • We understand that everyone needs a healthy work/life balance and will strive to ensure that this balance is met.
    • Discuss food preparation issues with the team.
    • Minimum of 1 year experience especially in Indian restaurant.
    • The right candidate must be passionate & have good knowledge of Indian cuisine.
    • Team Leadership & Training – Supervise and mentor junior chefs, assist with recruitment, onboarding, and performance management, and provide ongoing training to…
  • View similar jobs with this employer
    • Proven experience working as a Chef in a commercial kitchen, café, restaurant, or hospitality environment.
    • At least 1 year of relevant experience as a Chef in a…
    • Additionally, you'll provide support to the Restaurant Manager in overseeing key metrics such as COGS, labor, and operating expenses.
    • Demonstrated experience with modern Australian cuisine, rooftop dining, premium restaurant menus or comparable hospitality operations will be highly regarded.
    • Ensure consistency in all dishes served and maintain the restaurant's reputation for authentic Indian cuisine.
    • Chef (Indian Cuisine) – Full Time*.

Job Post Details

Sous Chef - job post

Post Office Club Hotel
306 St Kilda Road, St Kilda VIC 3182
$63,375.87 - $89,100.85 a year - Full-time, Casual

Job details

Pay

  • $63,375.87 - $89,100.85 a year

Job type

  • Casual
  • Full-time

Location

306 St Kilda Road, St Kilda VIC 3182

Benefits

Pulled from the full job description

  • Free drinks
  • Free food
  • Employee discount
  • Salary packaging
  • Visa sponsorship

Full job description

SOUS CHEF WANTED – POST OFFICE CLUB HOTEL

We're looking for a Sous Chef to join our growing team at Post Office Club Hotel.

Working closely with our Head Chef, you'll help lead a busy kitchen, maintain quality and consistency, train junior staff, and contribute to menu development and functions.

We're looking for:

  • Previous Sous Chef, Junior Sous Chef or strong Chef de Partie experience
  • Strong service and leadership skills
  • Good understanding of food costs, stock control and kitchen operations
  • Passion for quality pub food and hospitality
  • Positive attitude and strong work ethic

What we offer:

  • Competitive salary based on experience
  • Career progression opportunities
  • Supportive ownership team
  • Staff discounts across both venues
  • Opportunity to grow with a venue entering an exciting new chapter

Please send your CV to or pop in say hello.

Pay: $63,375.87 – $89,100.85 per year

Benefits:

  • Employee discount
  • Free drinks
  • Free food
  • Salary packaging
  • Visa sponsorship

Work Location: In person

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