About the role

We are seeking experienced Chefs De Partie's to join our dynamic 2 hatted team at Berowra Waters Inn, a renowned fine dining restaurant located in the picturesque Berowra Waters, NSW. As a Chef De Partie, you will play a vital role in maintaining the high standards of culinary excellence that our establishment is renowned for. This is a full-time position.

What you'll be doing

• Preparing and cooking a variety of dishes to the highest quality standards

• Ensuring efficient and organised kitchen operations

• Maintaining strict adherence to food safety and hygiene protocols

• Collaborating with the Head Chef and Sous Chef to develop new menu items

• Mentoring and training junior kitchen staff

• Maintaining a clean and well-organised workstation

What we're looking for

• Minimum 2 years' experience as a Chef De Partie or equivalent in a high-quality restaurant or hotel kitchen

• Strong knowledge of food preparation techniques, presentation and plating

• Excellent time management and multitasking skills

• Ability to work efficiently in a fast-paced, high-pressure environment

• Passion for creating exceptional culinary experiences

• Strong communication and teamwork skills

• Food safety and hygiene certification

What we offer

At Berowra Waters Inn, we are committed to creating a supportive and enriching work environment for our employees. We offer:

• Competitive salary and performance-based bonuses

• Opportunities for professional development and career advancement

• Meal allowance and staff discounts

• Friendly and collaborative team environment

• Access to employee wellness initiatives

About us

Berowra Waters Inn is a renowned 2 hat fine dining restaurant located in the picturesque Berowra Waters, NSW. Our establishment has a long-standing reputation for excellence, offering a unique dining experience that showcases the finest local produce and the exceptional culinary skills of our team. We are dedicated to creating a welcoming and inclusive environment for both our guests and our employees.

Apply now to join our team of talented culinary professionals.

About Us

Bolton Clarke is Australia’s largest independent, not-for-profit aged care provider shaping the future of positive ageing. With RSL Queensland and the Royal District Nursing Service at the heart of our DNA, we have been caring for Australians since 1885. Today, our exceptional teams support more than 130,000 people to live independently at home and across our 43 retirement living communities and 88 residential aged care homes. Everything we do is dedicated to enabling, celebrating and supporting older Australians to live and age positively.

 Location and Home - Centaur is a 94 Bed Residential Aged Care located in Caloundra on the Sunshine coast.

About the business

Grand Pacific Group (GPG) is one of Sydney’s leading hospitality and event groups, with 7 venues across Sydney and Canberra currently in our portfolio. We have maintained a strong identity synonymous with sophistication, elegance and luxury over 25+ years of operation.

We are looking to strengthen our existing teams, with professional Cooks across the Group.

About the role

We are looking for Cooks to be key members of our kitchen teams. The successful candidate will utilise their culinary skills in order to maintain and enhance our customers' satisfaction.

You will play an integral role within the kitchen team, and will be a hands on, experienced, motivated individual, who has passion for food, people and their role in the industry.

Cooks are often chefs in training, working alongside qualified chefs and assisting in basic needs of the kitchen. Preparing ingredients, keeping inventory, taking charge in organising and keeping a clean workspace, and properly presenting food items are all part of the role’s responsibilities.

Cooks may rotate to different workstations throughout the kitchen and partake in multiple tasks.

Role and Responsibilities

Include (but are not limited to):

·         examining foodstuffs to ensure quality

·         regulating temperatures of ovens, grills and other cooking equipment

·         preparing and cooking food

·         seasoning food during cooking

·         portioning food, placing it on plates, and adding gravies, sauces and garnishes

·         storing food in temperature controlled facilities

·         preparing food to meet special dietary requirements

·         may plan menus and estimate food requirements

·         may train other kitchen staff and apprentice

·         To meet operational goals (KPI’s) and work within agreed systems, policies, procedures and authority levels

·         To play a key role in the consistent delivery of high-end restaurant quality food

·         To have a positive an ongoing communication with other departments to ensure a seamless operation to your responsibilities

·         Monitoring quality of dishes at all stages of preparation and presentation

·         Preparing and cooking food

·         To maintain the kitchen in an ordered and hygienic state

·         To be available for key events as they arise

·         Ensure wastage is minimised

·         To assist in the control of stock levels

·         Assisting with the supervision of more junior kitchen attendants

·         To follow safe work practices and guidelines ensuring that your workspace is compliant to relevant laws and regulations and report otherwise

·         To maintain a high level of personal hygiene and grooming; directives for standard uniform determined by senior management, and to ensure all staff are attired correctly

Essential Knowledge and Experience

·         At least 2- 4 years' experience in a similar role within a busy kitchen environment – highly desired working towards a formal qualification in cookery.

·         Punctual, organised and trustworthy  

·         Professional appearance

·         Excellent communication skills

·         Attention to detail

·         Willingness to take initiative and make decisions

·         Ability to be self-motivated

·         Rights to work in Australia

What next

If you've made it this far and feel this could be for you then please don't hesitate - APPLY NOW - we'd love to hear from you!  

About the business

Grand Pacific Group (GPG) is one of Sydney’s leading hospitality and event groups, with 7 venues across Sydney and Canberra currently in our portfolio. We have maintained a strong identity synonymous with sophistication, elegance and luxury over 25+ years of operation.

We are looking to strengthen our existing teams, with experienced Chefs across the Group.

About the role

We are looking for Full Time Chefs to be key members of our kitchen teams. The successful candidate will utilise their culinary skills in order to maintain and enhance our customers' satisfaction.

You will play an integral role within the kitchen team, and will be a hands on, experienced, motivated individual, who has passion for food, people and their role in the industry.

As a Chef you are responsible supporting the Head and Sous Chef in the kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorisation are not received.

Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Chefs are supervised by Sous Chefs.

Role and Responsibilities

Include (but are not limited to):

·         planning menus, estimating food and labour costs, and ordering food supplies

·         monitoring quality of dishes at all stages of preparation and presentation

·         discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff

·         demonstrating techniques and advising on cooking procedures

·         preparing and cooking food

·         explaining and enforcing hygiene regulations

·         may select and train staff

·         may freeze and preserve foods

·         To work with agreed systems, policies, procedures and authority levels

·         To play a key role in the consistent delivery of high-end quality food, ensuring products are of a high standard and are seasoned correctly.

·         Create and prepare all food items as required by the business, ensuring food is prepared on time and to the company standards and that all food storage facilities meet safe operating codes.

·         To be available for key events as they arise

·         To assist in the training and supervision of junior kitchen staff, including, apprentice chefs

·         To ensure the upkeep of the kitchen is at all times of the highest level and to report otherwise

·         To assist in the development of operational systems in conjunction with the Head Chef

·         To assist in the development of menus, considering availability, cost of produce and customer tastes

·         Contribute to improving profit margins and controlling food costs

·         To maintain the kitchen in an ordered and hygienic state

·         To meet industry guidelines regarding appearance and personal hygiene

·         To ensure wastage is minimised

·         To assist in the control of stock levels

·         To follow safe work practices and guidelines ensuring that your workspace is compliant to relevant laws and regulations and report otherwise

·         To ensure your fellow colleagues are aware of and follow safe work practices

·         To ensure all kitchens have regulatory compliance to relevant laws and that systems and training is adhered to 

·         To assist in ensuring the kitchen is adequately staffed

·         To have a positive an ongoing communication with other departments to ensure a seamless operation to your responsibilities

Essential Knowledge and Experience

·         Minimum Diploma level qualified chef or equivalent, with at least 2- 4 years' experience (post Apprenticeship) in a similar role, with experience in a variety of hospitality venues and events

·         Great organisational skills with an acute attention to detail. 

·         Must have the Rights to Work in Australia Full-Time.

·         Experience in operating a food & beverage venue / kitchen, in strict accordance with legislation in relation to safe food handling and WHS.

·         Works willingly, as part of the team, to ensure services are of a high standard.

·         Punctual, organised, and trustworthy  

·         Professional appearance

·         Ability to self-motivated

·         Excellent communication skills

·         Attention to detail

·         Ability to resolve conflict in a constructive manner

·         Willingness to take initiative and make decisions

·         Ability to delegate tasks effectively

What next

If you've made it this far and feel this could be for you then please don't hesitate - APPLY NOW - we'd love to hear from you!  

About the business

Grand Pacific Group (GPG) is one of Sydney’s leading hospitality and event groups, currently within its portfolio has 7 venues across Sydney and Canberra. We have maintained a strong identity synonymous with sophistication, elegance and luxury over 25+ years of operation. 

We are looking to strengthen our existing teams, with a professional Restaurant Manager.

About the role

Our Restaurant Manager will work closely with the Senior Management Team to ensure seamless operations and a positive guest experience is had by all. 

Responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient venue operation, as well as maintain high production, productivity, quality, and customer-service standards.

This is a hands-on role that also involves all operational aspects of the venue management including team leadership, supervision, and of course food and beverage service.  

Key responsibilities will include:

• Organise and control the operations of our ala carte restaurant or related establishment to provide dining and catering services.

• Assist in the planning of menus in consultation with Chefs

• Planning and organising special functions

• Arranging the purchasing and pricing of goods according to budget

• Maintaining records of stock levels and financial transactions

• Ensuring dining facilities comply with health regulations and are clean, functional and of suitable appearance

• Conferring with customers to assess their satisfaction with meals and service

• Selecting, training and supervising waiting and kitchen staff

• May take reservations, greet guests and assist in taking orders

• To meet operational goals and work within agreed systems, policies, procedures and authority levels

• To perform an active managerial role within the venue in charge of all Front of House operations inclusive of developing key operational standards policies and procedures inclusive of but not limited to;

• Opening procedures, Sequence of Service, BOH areas, Uniform policies, Job descriptions, Staff manual, Daily reports, Closing procedures, Checklists, Inventory, and Staff discounts/drinks/meals

• To recruit in consultation with the Operations Manager, People and Culture, General manager and Director all Front of House/Bar positions necessary to operate a premium, high performing Venue

• To train, oversee and supervise all Floor/Bar staff. Ensuring all staff are aware of their duties and what is expected of them

• Ensure staff are always aware of and follow safe work practices and that the FOH team is compliant to all relevant laws and regulations

• To present a strong leadership.  Motivating staff, ensuring your management of staff and their relationships are maintained at a positive level therefore enabling the integrity and culture of the business to be protected

• To ensure the upkeep of the Venue is at all times of the highest level, and to report otherwise

• To play a key role in the consistent delivery of a premium restaurant quality service – including undertaking all floor operations as required during main service periods.

• To meet customer and client satisfaction, with your demeanour and knowledge of the product offered, thus assisting in the development of the client base consequently improving costs and raising revenue

• To create alongside the leadership team a clear sequence and standard of service which will provide the benchmark for all front of house staff

• To ensure food and bar service is of the highest standard and delivered in a timely manner

• To maintain the venue in an ordered and hygienic state, ensuring compliance with health regulations

• To meet industry guidelines regarding grooming, appearance and personal hygiene. 

·        Rostering and staff management

• Give staff feedback on their performance to enable staff development

• Ensure any staffing issues are resolved fairly and quickly

• Responsible for meeting KPI’s with relation to costs, revenue, inventory and staff performance

• Oversee the ordering and control of stock levels and minimise wastage

• To work with and alongside fellow managers and Directors to ensure the directional growth of the business is achieved

• To liaise with all suppliers, building relationships and managing accounts to ensure KPI’s are met

• Any other reasonable requests within your skill set

Grand Pacific Group has a high level of experience within the hospitality industry and we are looking for a positive, honest, genuine, team-focused person. We like to work with people who are passionate about the industry, while encouraging and educating other motivated, highly talented people to do their best!

This is a full time position which requires flexibility and weekend work, your shifts may comprise of a combination of day and night shifts in accordance with business demands.

While you will be employed in a singular venue - you will be exposed to, and have the opportunity to develop your knowledge and experience with a range of service styles throughout our group.  

About you

To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as you’ll hire staff, set work schedules, and make sure we comply with health and safety restaurant regulations.

We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.

We are looking for someone with infectious energy that can adapt themselves whilst being comfortable in an authoritative position. This role will suit someone who is really looking for a company to develop their career and grow long term within a group.

We don't mind showing people the ropes of how we do things, so to fit in and and enjoy your time with us, you will ideally bring:

• Be knowledgeable of and operate within appropriate liquor licensing guidelines and Company policies.

• Maintain currency of RSA certification, amendments and updates and adhere to RSA principles.

• Previous operational experience, between 3-6 years in a similar role

• Highly desired a relevant diploma or higher qualification in Restaurant Management (or similar)

• Demonstrate experience in hiring, directing and supervising the training of all service staff

• Having management and supervisory experience at different restaurants

• Punctual, organised and trustworthy

• Professional appearance

• Ability to manage other people

• Ability to motivate staff

• Excellent communication skills with an exceptional command of English

• Attention to detail

• Ability to resolve conflict in a constructive manner

• Willingness to take initiative and make decisions

• Ability to delegate tasks effectively

What next

If you've made it this far and feel this could be for you then please don't hesitate - APPLY NOW - we'd love to hear from you! 

Rambla on Swan is a premier waterfront venue in South Perth, known for its vibrant atmosphere, exceptional service, and stunning views of the Swan River. We pride ourselves on delivering memorable experiences through quality food, drinks, and hospitality.

We’re currently seeking a dedicated and experienced Bar Supervisor to join our dynamic team. In this role, you’ll support the Bar Manager in overseeing daily operations, maintaining high service standards, and mentoring junior staff. For the right candidate, there is a clear pathway to promotion as Duty Manager.

What we’re looking for:

• Proven bar experience in a fast-paced hospitality environment

• Strong leadership and communication skills

• A passion for customer service and team development

• Availability for evenings and weekends

Ready to raise the bar? Submit your application and let’s make it happen.

Sightseeing Tours Australia offers International Guests the very best experiences and showcase destinations Australia has to offer.  Join our team to help deliver once in a lifetime experiences to customers that will live in their memories forever.  

We are after  experienced Tour Guides that thrive on providing first class travel experiences or people looking for a career change that will compliment their confident personality, brilliant customer service and a love for showing off Australia. 

Our buses are equipped with satellite tracking and electronic logbooks. We pay the best day tour rates in the industry and have a modern maintained fleet with the depot in Chullora.

Multiple roles on offer including weekend casual and relief/on call. 

Please note you must have at least a  MR heavy vehicle license and NSW bus driver authority, or be willing to obtain for this position.

Responsibilities

• Operate buses in accordance with relevant road laws, other applicable legislation and company policies 

• Describe points of interest on tours to the group and answer any questions, which requires learning a comprehensive history of each check point

• Greet visitors as soon as they get on board the bus, and show people to their seats if necessary

• Be willing to put your own spin on tour points, such as making jokes and providing insightful commentary

• Perform guided walking tours as part of the day

• Work with management to develop new tour routes based on the sites visitors have expressed interest in

• Maintain a positive, friendly demeanor at all times

Requirements 

• MR Vehicle License

• First Aid Certificate

• Bus Driver Authority 

• High Level Customer Service and ability to build rapport

• Passion for showing off Australia 

We need immediate Tour Driver/Guides, we offer the best rates and friendly working environment.  

Apply now or if you have any questions call Justin (9am-3pm Monday to Thursday only) on 0416 058 070

Where country charm meets world-class hospitality.

Nestled in the heart of Pokolbin, surrounded by rolling vineyards and breathtaking countryside, voco Kirkton Park Hunter Valley is a place where timeless heritage meets modern luxury. Set across 70 acres of manicured grounds, our elegant country manor offers locally inspired dining, refined accommodation, and unforgettable experiences for weddings, conferences, and weekend escapes.

We’re on the lookout for a dynamic, hands-on Food & Beverage Manager to lead our passionate team and deliver exceptional guest experiences across our venues — Locavore Restaurant, Epoche Lounge Bar, The Conservatory, In-Room Dining, and our Conference & Events spaces.

Your Day to Day

• As our Food & Beverage Manager, you’ll:
• Lead and inspire a high-performing team to deliver genuine hospitality and seamless service.
• Partner with the Hotel Manager to oversee daily operations across multiple outlets.
• Uphold and elevate our food & beverage standards, ensuring every guest interaction reflects our brand promise.
• Drive revenue, manage budgets, and achieve profitability targets while maintaining exceptional quality.
• Champion training and development initiatives to grow future hospitality leaders.
• Bring creativity to our menus and service style, crafting experiences that surprise and delight.

What We’re Looking For

We’d love to hear from you if you have:

• 3+ years’ experience as a Food & Beverage Manager or similar in a luxury hotel or resort.
• Expertise across fine dining, bar, banquet, and in-room dining operations.
• A genuine passion for food, wine, and delivering memorable guest moments.
• Proven ability to lead teams, manage budgets, and drive performance.
• Strong attention to detail, communication, and time-management skills.
• A current NSW RSA and the flexibility to work a rotating roster including weekends and public holidays.
• The right to work in Australia.

What’s in It for You

• At voco Kirkton Park, we’ll make sure you have room to grow and belong. Enjoy a range of benefits including:
• A competitive salary 
• IHG global accommodation and dining discounts – travel the world for less
• Free onsite parking and daily staff meals
• Ongoing learning and career development through IHG Academy & MyLearning
• A supportive, inclusive team that celebrates individuality and achievement

Be Yourself. Be voco.

At voco Kirkton Park, we celebrate warm welcomes, thoughtful touches, and the character that makes each of our people unique. So whoever you are and whatever you love doing — bring your energy, your ideas, and your genuine hospitality spirit, and we’ll help you thrive.

About the role

Where’s Nick is a celebrated neighbourhood wine bar and restaurant in Marrickville, known for its thoughtful Mediterranean-inspired menu, award-winning wine list, and commitment to seasonal Australian produce. Our kitchen focuses on honest, ingredient-driven cooking that celebrates simplicity, creativity, and balance. We regularly host regional wine dinners and producer events that pair our food with exceptional wines from Australia and abroad.

We are seeking two passionate professionals to join our small, dynamic team:

As Head Chef, you will lead our small, collaborative kitchen team and oversee all aspects of menu development, food preparation, and service. You’ll plan and cost menus, order and manage supplies, maintain quality and presentation standards, and ensure food safety compliance. You’ll work closely with the owners to deliver an evolving menu that reflects our Mediterranean focus and the produce of each season.

As Chef de Partie, you’ll play a hands-on role in preparing and cooking dishes across multiple sections, maintaining consistency, and supporting the Head Chef in executing the menu and special events such as wine dinners. You’ll also assist in developing new dishes and ensuring smooth service in our open kitchen, where interaction and communication with both guests and team members are key. You will run the kitchen for two services per week, and perform Head Chef duties when the Head Chef is not in venue.

Our kitchen runs with a small, dedicated team - no kitchen hands, just chefs who work together and support one another. A friendly attitude and strong teamwork skills are essential. We have no room for egos, divas, or “rockstar chef” mentalities - everyone helps with everything, including dishes and cleaning. We’re after professionals who take pride in their craft, communicate well, and enjoy being part of a positive, cooperative workplace.

Qualifications and Experience Required

• an AQF Associate Degree, Advanced Diploma, or Diploma in Commercial Cookery, or

• at least three years of relevant full-time experience in a comparable chef role, which may substitute for the formal qualification.

• Plan and develop seasonal menus that reflect Where’s Nick’s Mediterranean focus and commitment to ingredient-led, sustainable cooking. This includes designing dishes that complement the venue’s curated natural wine list and collaborating with the owners on special tasting menus and regional wine dinners.

• Estimate food and labour costs, order and manage supplies, and maintain supplier relationships with local producers and winegrowers to ensure the highest quality seasonal ingredients are used year-round.

• Monitor the quality, consistency, and presentation of dishes at every stage of preparation and service, maintaining the high standards expected in a small, open kitchen where guests can see the chefs at work.

• Prepare and cook a diverse range of Mediterranean-inspired dishes using traditional and contemporary techniques — from fresh seafood and handmade pastas to grilled meats, vegetables, and house-made preserves — with a focus on honest, balanced flavours.

• Train, support, and supervise other kitchen staff in all aspects of mise en place, service, food safety, and presentation, fostering a cooperative team culture in a close working environment.

• Explain, implement, and uphold food hygiene and safety standards in line with NSW Health and Food Standards Australia requirements, ensuring full compliance and maintaining a clean, well-organised kitchen at all times.

• Work collaboratively with management, floor staff, and suppliers to ensure smooth coordination between kitchen and service, particularly during busy dinner services and wine events, and to contribute to the overall guest experience.

• Show flexibility and teamwork by assisting with all kitchen tasks as needed — from prep and plating to washing dishes — reflecting the hands-on, ego-free environment that defines Where’s Nick’s kitchen culture.

Apply now to join our team!