In-Demand Chef Jobs in Northern Territory

Cook/Chef/Bar Attendant Supervisor/Waiter Supervisor
Infinity Loop Pty Ltd —Alice Springs NT
- $68,000 - $80,000 a year
- Full-time
- No degree
- In-person
- Leadership
Quick Apply
Larder Chef / Cook
Snapper Rocks Bar & Kitchen —Darwin NT
- $70,000 - $80,000 a year
- Part-time
- CPR Certification
- First Aid Certification
- In-person
Quick Apply
Chef Cook
Daily Grind Cafe —Tiwi NT
- $31.00 - $47.55 an hour
- Weekend availability
- Culinary experience
- Cooking
- In-person
Quick Apply
8d
Chef de Cuisine, Mindil Beach Casino Resort
Delaware North —Darwin NT
- $110,000 - $120,000 a year
- Full-time
- Management
- Culinary experience
- In-person
- Free parking
Chef
SHUTAN PTY —Darwin NT
- $60,000 - $70,000 a year
- Full-time
- Hospitality
- Culinary experience
- Organisational skills
- Travel reimbursement
- Employee discount
Quick Apply
9d
Kitchen Hand
Snapper Rocks Bar & Kitchen —Darwin NT
- $33.05 - $39.66 an hour
- Seasonal
- Customer service
- In-person
- Restaurant experience
Quick Apply
8d
Chef | DIDO/FIFO | 2:1 | Darwin
Sodexo —Northern Territory
- Full-time
- Communication skills
- Kitchen experience
Quick Apply
Chef
Northern Interests Pty Ltd —Batchelor NT
- $68,000 - $75,000 a year
- Full-time
- Bachelor's degree
- In-person
- Leadership
Quick Apply
11d
Chef - Lansdowne Road, Katherine
Discovery Workstay —Darwin NT
- First Aid Certification
- No degree
- Kitchen
- Employee assistance program
- Free food
Quick Apply
Chef
Ventia Pty Limited —Tindal Raaf NT
- Full-time
- Bar
- Customer service
- Communication skills
- On-the-job training
14d
Cook/Kitchen Hand
Wharf One Food & Wine —Darwin NT
- $55,000 - $66,000 a year
- Part-time
- Culinary experience
- Cooking
- In-person
- On-the-job training
- Employee discount
Quick Apply
10h
Cook
Wharf One Food & Wine —Darwin NT
- $60,000 - $77,000 a year
- Part-time
- Hospitality
- Culinary experience
- Cooking
- Employee discount
- Free food
Quick Apply
10h
Chef de Partie, Mindil Beach Casino Resort
Delaware North —Darwin NT
- Weekend availability
- Culinary experience
- Communication skills
- Resort
- Free parking
6d
Commis Chef
AccorHotel —Darwin NT
- Part-time
- Culinary experience
- Food service
- Hotel experience
Quick Apply
12d
Sous Chef - Sails in the Desert Hotel
Voyages Tourism Australia —Yulara NT
- Full-time
- Bakery
- Resort
- Kitchen experience
- Relocation assistance
FIFO Casual Chef
Compass Group Australia —Darwin NT
- Culinary experience
- Kitchen experience
- Free food
EN - Chef de Partie
AccorHotel —Darwin NT
- Full-time
- Culinary experience
- Food service
- Restaurant experience
- Free food
Quick Apply
Qualified Chef
Wharf One Food & Wine —Darwin NT
- $65,000 - $80,000 a year
- Part-time
- Culinary experience
- Cooking
- In-person
- Employee discount
- Free food
Quick Apply
10h
Chef
Aspen Group —Darwin NT
- Full-time
- Hospitality
- Resort
- Kitchen experience
Cook or Chef - NORTHERN TERRITORY
ALH Hotels —Darwin NT
- $70,108.37 - $85,000.00 a year
- Full-time
- Communication skills
- Kitchen experience
Quick Apply

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chef jobs near northern territory

Cook/Chef/Bar Attendant Supervisor/Waiter Supervisor

Infinity Loop Pty Ltd
Alice Springs NT

Quick Apply

Job Details

Full-time
$68,000 - $80,000 a year

Qualifications

RSA
Certificate IV
Certificate III
Certificate II
Diploma
Leadership
Restaurant experience
Communication skills

Full Job Description

Infinity Loop Pty Ltd trading as The Feast ASP, we are a culinary gem in the heart of Alice Springs, renowned for our Asian exquisite flavors and exceptional dining experience. We are currently expanding our team and have multiple job opportunities available to meet the growing demands in the area. If you are devoted to the art of gastronomy and committed to delivering outstanding service, we invite you to join us on this culinary journey!

1/ COOK

Check the quality of raw and cooked food products to ensure that standards are met.
Recognize superior quality products, presentations and flavor.
Operate large-volume cooking equipment such as grills, ovens, deep-fat fryers, or griddles. Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.).
Portion food, placing it on plates, and adding gravies, sauces and garnishes.
Ensure great presentation by dressing dishes before they are served.
Ensure all food and other items are stored properly.
Get customers’ orders and prepare food to meet special dietary requirements.
Assist in developing daily and seasonal menu items for the restaurant, create and prepare recipes and meals.
Ensure compliance with all applicable laws and regulations.
Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.

2/ CHEF

Menu Planning: Collaborate with the management team to plan and create menus that align with the restaurant's concept and meet customer expectations.
Food Preparation: Oversee and participate in the preparation, cooking, and presentation of dishes. Ensure that food is prepared to high-quality standards and in a timely manner.
Recipe Development: Contribute to the creation and refinement of recipes, considering factors such as taste, presentation, and cost.
Ingredient Selection: Source and select high-quality ingredients, ensuring freshness and adherence to food safety standards.
Kitchen Management: Organize and supervise kitchen staff, including chefs de partie, cooks, and kitchen assistants. Delegate tasks and manage work schedules to maintain efficiency.
Training: Train and mentor kitchen staff, ensuring they understand and follow proper cooking techniques, safety procedures, and sanitation standards.
Quality Control: Monitor the quality of dishes at all stages of preparation and service, making adjustments as necessary to maintain consistency.

3/ BAR ATTENDANT SUPERVISOR

Staff Supervision & Training: Oversee day-to-day performance of bar staff, provide training to junior attendants, and ensure adherence to service standards.
Customer Service: Take reservations, greet and seat guests, promote venue services and specials, and maintain a professional and welcoming atmosphere.
Shift Management & Reporting: Assist with rostering, coordinate team during shifts, report to manager or venue owner, and help with end-of-shift cash reconciliation.
Cash Handling & Banking: Manage all monetary transactions, ensure tills are balanced and adequately stocked with change, and assist with banking duties.
Stock & Inventory Control: Conduct stocktakes, monitor and replenish inventory (including fridges and shelves), tap kegs, and attach supply lines.
Beverage Service: Prepare and serve cocktails, mixed drinks, bottled and draught beverages, ensuring quality and compliance with RSA requirements.
Cleanliness & Maintenance: Supervise cleaning of bar areas, maintain hygiene, wash and organize glassware, and ensure a clean, efficient workspace.
Regulatory Compliance & Cost Control: Enforce alcohol service regulations, perform age checks, monitor beverage costs, reduce wastage, and support profitability.

4/ WAITER SUPERVISOR

Staff Leadership: Supervise and guide waitstaff, ensuring smooth restaurant operations.
Shift Management: Create schedules and optimize staffing levels for efficient service.
Customer Service Excellence: Ensure a high standard of customer service and satisfaction.
Order Accuracy: Oversee order fulfillment, ensuring accuracy and timely delivery to patrons.
Training: Train and mentor waitstaff, enhancing their service skills and product knowledge.
Inventory Control: Manage restaurant inventory, particularly related to service items.
Problem Resolution: Address customer concerns and resolve issues promptly and professionally.
Cleanliness and Presentation: Maintain a clean and well-presented dining environment.

GENERAL REQUIREMENTS:

Cook: Relevant AQF Certificate IV and one year of full-time (or part-time equivalent) work experience. Alternatively, have at least 3 years of relevant full-time (or part-time equivalent) work experience.
Chef: Relevant AQF Diploma and one year of full-time (or part-time equivalent) work experience. Alternatively, have at least 3 years of relevant full-time (or part-time equivalent) work experience.
Bar Attendant Supervisor & Waiter Supervisor: Relevant AQF Certificate II and one year of full-time (or part-time equivalent) work experience. Or relevant AQF Certificate III with relevant post qualification work experience of at least one year (minimum 20 hours plus per week). Alternatively, have at least one year of relevant full-time (or part-time equivalent) work experience.
Must have experience in F&B industry.
In-depth knowledge of Asian cuisine, including ingredients, preparation methods, and regional specialties.
Previous experience in a supervisory or team leadership role.
Excellent verbal communication skills to interact with customers and staff.
Strong leadership and decision-making abilities.

BENEFITS:

A competitive salary from $68,000 to $80,000 per year plus super for successful candidates.
Permanent full-time contract.

Only shortlisted candidate will be contacted.

Pay: $68,000.00 – $80,000.00 per year

Work Location: In person

Quick Apply

Refine Your Search

chef jobs in northern territory

Cook/Chef/Bar Attendant Supervisor/Waiter Supervisor

Larder Chef / Cook

Chef Cook

Chef de Cuisine, Mindil Beach Casino Resort

Chef

Kitchen Hand

Chef | DIDO/FIFO | 2:1 | Darwin

Chef

Chef - Lansdowne Road, Katherine

Chef

Cook/Kitchen Hand

Cook

Chef de Partie, Mindil Beach Casino Resort

Commis Chef

Sous Chef - Sails in the Desert Hotel

FIFO Casual Chef

EN - Chef de Partie

Qualified Chef

Chef

Cook or Chef - NORTHERN TERRITORY

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