Coming Soon…

We are hiring.

We are looking for:

HEAD CHEF

RESPONSIBILITIES:

  • Manage all aspects of kitchen operations while maintaining food safety standards.

  • Develop and innovate the menu, showcasing seasonal ingredients and culinary trends.

  • Oversee recipe development and ensure consistency across all dishes.

  • Control food costs and manage inventory effectively to minimize waste.

  • Train and mentor kitchen staff, fostering an environment of growth and teamwork.

  • Create staff schedules to ensure adequate coverage during peak hours and events.

REQUIREMENTS:

  • PR, Australian citizen or full work rights

  • Must have at least 5-years head chef experience

  • Must be a graduate of a recognized culinary program. 

  • Proven experience in a leadership role within a kitchen environment. 

  • Strong knowledge of food safety practices and regulations.

  • Experience in menu planning, recipe development, and cost control.

  • Excellent communication and interpersonal skills. 

WHAT WE OFFER:

  • Competitive salary ranging from $100k to $110k annually, plus a performance incentive package.

  • A dynamic and supportive work environment focused on culinary excellence.

  • Opportunities for professional development and career advancement.

FRONT OF HOUSE MANAGER

RESPONSIBILITIES:

  • Lead and manage the restaurant team, to ensure efficiency and quality service and foster a positive work environment.

  • Address customer complaints and enhance satisfaction levels.

  • Manage rostering and scheduling for staff to optimize performance.

  • Supervise cashier operations and manage reservations.

  • Implement upselling strategies to maximize revenue.

  • Control inventory and stock levels to ensure smooth operations.

REQUIREMENTS:

  • PR, Australian citizen or full work rights

  • At least 5 years experience in front of house operations.

  • Must be a graduate from a restaurant management course or proven track record in management in the restaurant sector.

  • Strong team leadership capabilities.

  • Strong knowledge of food safety practices and regulations.

  • Proficient in customer service and complaint handling.

  • RSA

HOURS AND AVAILABILITY:

  • Evening shifts required.

  • Full-time position (40-50 hours per week as deemed necessary).

  • Start date to be discussed during the interview process.

WHAT WE OFFER:

  • Competitive salary and comprehensive incentive package. $75k to $85k, plus performance based incentives

  • Opportunities for professional development and career advancement.

BARTENDER

RESPONSIBILITIES:

  • Prepare and serve alcoholic and non-alcoholic beverages to company standards.

  • Provide friendly, professional, and attentive customer service.

  • Monitor stock levels and assist with inventory control and stock rotation.

  • Ensure compliance with Responsible Service of Alcohol (RSA) requirements and liquor licensing laws.

  • Verify customer identification and refuse service when required by law.

  • Assist in setting up and closing the bar for each shift.

REQUIREMENTS:

  • Previous experience as a bartender in a cafĂ©, restaurant, bar, or hospitality venue.

  • Current Responsible Service of Alcohol (RSA) Certificate (required).

  • Excellent communication and interpersonal skills.

  • Reliable, punctual, and flexible to work evenings, weekends, and public holidays.

  • Ability to work independently and as part of a team.

  • Basic knowledge of POS systems and cash handling is an advantage.

WHAT WE OFFER:

  • Competitive pay based on experience.

  • Opportunities for professional development and career advancement.

  • Ongoing training and skill development.

SOUS CHEF

RESPONSIBILITIES:

  • Assist the Head Chef in the day-to-day management of kitchen operations.

  • Prepare, cook, and present high-quality dishes in accordance with established recipes and standards.

  • Supervise, train, mentor, and motivate chefs and kitchen staff.

  • Assist with menu planning, recipe development, and seasonal menu updates.

  • Manage stock ordering, receiving, inventory control, and stock rotation.

  • Ensure compliance with food safety, HACCP, workplace health and safety, and sanitation standards.

  • Take responsibility for kitchen operations in the absence of the Head Chef.

REQUIREMENTS:

  • Previous experience as a Sous Chef or a senior Chef de Partie ready to take the next step.

  • Certificate III or IV in Commercial Cookery (or equivalent culinary qualification) preferred.

  • Excellent knowledge of food preparation, cooking techniques, and kitchen operations.

  • Thorough understanding of food safety regulations, HACCP principles, and workplace health and safety.

  • Strong organizational and time management skills with the ability to prioritize tasks.

  • High attention to detail and commitment to quality.

  • Flexible availability, including mornings, evenings, weekends, and public holidays.

WHAT WE OFFER:

  • Competitive salary based on experience and qualifications.

  • Opportunities for career progression and professional development.

  • Ongoing training and leadership development.

CHEF DE PARTIE

RESPONSIBILITIES:

  • Prepare, cook, and present dishes in accordance with recipes and quality standards.

  • Assist the Head Chef and Sous Chef with daily kitchen operations.

  • Supervise, train, and support Commis Chefs and Kitchen Hands assigned to your section.

  • Monitor stock levels, minimize food waste, and assist with ordering and stock rotation.

  • Ensure all food is stored, handled, and labelled correctly in accordance with food safety regulations.

  • Contribute to menu development and seasonal specials when required.

REQUIREMENTS:

  • Previous experience as a Chef de Partie or an experienced Commis Chef ready to step up.

  • Relevant culinary qualification (Certificate III/IV in Commercial Cookery or equivalent preferred).

  • Sound understanding of food safety, HACCP principles, and kitchen hygiene practices.

  • Strong time management, collaborative and organizational skills.

  • Flexibility to work mornings, evenings, weekends, and public holidays.

WHAT WE OFFER:

  • Competitive salary based on experience.

  • Opportunities for professional development and career advancement.

  • Ongoing training and mentoring.

BARISTA

RESPONSIBILITIES

  • Prepare high-quality espresso-based coffee and other beverages with consistency and efficiency.

  • Monitor coffee quality, dial in grinders, and adjust recipes as required.

  • Texture milk to a high standard.

  • Deliver friendly, professional, and efficient customer service.

REQUIREMENTS:

  • Previous experience as a barista

  • Confidence in milk texturing.

  • Must have excellent customer service skills.

  • Must be punctual and reliable.

  • Must be able to do early morning 5:30am.

  • Basic knowledge of POS systems and cash handling is an advantage.

WHAT WE OFFER:

  • Competitive pay based on experience.

  • Opportunities for professional development and career advancement.

  • Ongoing training and skill development.