In-Demand Kitchen supervisor Jobs

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
Supervisor
Betty's Burgers —Adelaide SA
- Weekend availability
- Hospitality
- Customer service
- In-person
- Employee discount
- Professional development assistance
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14d
Team Member/Supervisor
Dumpling Chef —Frankston VIC
- $25 - $28 an hour
- Part-time
- Food service
- POS
- In-person
- Free food
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FIFO Hospitality Allrounders
Compass Group Australia —Cairns QLD
- $79,000 - $95,000 a year
- Full-time
- Administrative experience
- Kitchen experience
- Free food
Yalata Roadhouse & Store - Hospitality Cook/Chef, Worker, Supervisor - 3 Positions
Yalata Anangu Aboriginal Corporation —Yalata SA
- $65,000 - $75,000 a year
- Full-time
- CPR Certification
- Customer service
- Cooking
Quick Apply
10d
Laundry Supervisor - Garden Suburb
Uniting —Garden Suburb NSW
- Part-time
- Kitchen experience
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Chef Baxter Tavern
Hospitality Work —Baxter VIC
- $75,000 - $80,000 a year
- Full-time
- In-person
- Communication skills
- Kitchen experience
Quick Apply
Hospitality Supervisor
Tuga Pastries Australia Pty Ltd —Sydney NSW
- $80,000 - $90,000 a year
- Full-time
- Hospitality
- Customer service
- In-person
Quick Apply
Cook
CASA DE AMOR MEXICAN BAR & KITCHEN —Hobart TAS
- $79,500 - $80,500 a year
- Full-time
- Customer service
- Cooking
- Food service
- Employee discount
Quick Apply
12d
Hospitality Floor Supervisor
Melbourne winery —Melbourne VIC
- $65,000 - $75,000 a year
- Part-time
- Customer service
- Supervising experience
- Team management
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13d
FIFO Team Leader & Supervisor – Cleaning, Catering, Bar & Administration
Compass Group Australia —Perth WA
- From $90,249 a year
- Full-time
- Supervising experience
- Cleaning
- In-person
- Parental leave
Food & Beverage Supervisor glass Brasserie (Full Time)
Hilton —Sydney NSW
- Full-time
- Management
- English
- Senior Secondary Certificate of Education
Production Supervisor
Qwixi —Ingleburn NSW
- From $80,000 a year
- Full-time
- Analysis skills
- Supervising experience
- First Aid Certification
- Opportunities for advancement
Quick Apply
13d
Kitchen Supervisor
Wingboy —Parramatta NSW
- $65,000 a year
- Full-time
- In-person
- Leadership
- Communication skills
- Employee discount
- Gym membership
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6d
Kitchen Attendant
Claremont Hotel —Claremont TAS
- Weekend availability
- Communication skills
- Time management
- Free parking
13d
Restaurant Supervisor
Cygnet Bay Pearls —Bilingurr WA
- $70,000 - $80,000 a year
- Full-time
- Hospitality
- Customer service
- Supervising experience
Quick Apply
Kitchen Staff
Wingboy —Parramatta NSW
- $30 - $40 an hour
- In-person
- Communication skills
- Kitchen experience
Quick Apply
5d
Cook / Kitchen Assistant / Food Safety Supervisor
Discovery Bay ELC & Kindergarten- Golden Square (Bendigo) —Kangaroo Flat VIC
- From $27 an hour
- Part-time
- Cooking
- Administrative experience
- Education
- Professional development assistance
Quick Apply
Chef - Hot Plate Cook - All Rounder
Miras Holdings Group PTY LTD —Balwyn North VIC
- $34.76 - $42.00 an hour
- Urgently hiring
- Construction site
- Cooking
- In-person
- Employee discount
- Free food
Quick Apply
Restaurant Manager/Duty Manager
Ranidash Pty Ltd t/a Gladstone Yacht Club —Gladstone QLD
- $70,000 - $80,000 a year
- Weekend availability
- Customer service
- Supervising experience
- POS
- Employee discount
- Free food
Quick Apply

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Cook/Chef/Bar Attendant Supervisor/Waiter Supervisor

Infinity Loop Pty Ltd
Alice Springs NT

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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

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