In-Demand Chef Jobs in Parafield, Sa

Chef
Bami Vietnamese —Edwardstown SA
- $80,000 - $80,500 a year
- Full-time
- Management
- Cooking
- Supervising experience
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9d
Chef de Partie
AccorHotel —Adelaide Airport SA
- Weekend availability
- Culinary experience
- Cooking
- Leadership
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Sous Chef
Compass Group Australia —Greater Adelaide SA
- From $37.60 an hour
- Hospitality
- Restaurant experience
- Kitchen experience
- Opportunities for advancement
KITCHEN LEAD / BREAKFAST AND LUNCH CHEF
Likuid Gold Espresso —Adelaide SA
- $36 - $40 an hour
- No weekends
- In-person
- Kitchen experience
Quick Apply
Chef hiring for Japanese restaurant
Hanamura Norwood —Norwood SA
- $26.70 - $35.00 an hour
- Part-time
- In-person
- Communication skills
- Kitchen
- Annual leave
- Employee discount
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PART TIME CHEF
Yolk Co —Greater Adelaide SA
- From $28.12 an hour
- Part-time
- Leadership
- Kitchen
- Kitchen experience
Quick Apply
Chef De Partie
Travel + Leisure Co. —Adelaide SA
- $76,000 - $80,000 a year
- Weekend availability
- Hotel experience
- Resort
- Kitchen
- Professional development assistance
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Cook/Kitchen Hand
Funk Coffee + Food - Port Adelaide —Port Adelaide SA
Experience in making breakfast/brunch meals, food preparation for sandwich bar and corporate catering. Available for 6.30am starts on a 7 day roster.
$28.00 - $33.37 an hour
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Chef

Bami Vietnamese
Edwardstown SA

Quick Apply

Job Details

Full-time
$80,000 - $80,500 a year
9 days ago

Qualifications

Nutrition
Management
Certificate IV
Cooking
Culinary Arts
Supervising experience
Kitchen experience

Full Job Description

Position: Chef
Job types: Permanent full-time
Location: 992 South Rd, Edwardstown SA 5039, Australia
Salary: $80,000/year (plus superannuation)
Start date: as soon as possible

Main responsibilities:

Kitchen Experience Management – Leading and supervising the kitchen team to ensure efficient operations.
Use of Various Kitchen Equipment – Proficient in operating a wide range of kitchen tools and machinery.
Basic Cooking Techniques – Skilled in frying, grilling, boiling, baking, and other fundamental cooking methods.
Food Safety and Hygiene – Maintaining strict food handling procedures to prevent contamination and ensure compliance with safety standards.
Recipe Adherence – Following standardized recipes and preparation methods precisely to maintain consistency and quality.
Advanced Culinary Techniques – Utilizing techniques such as sous-vide, flambé, and preparation of reduction sauces.
Creativity and Menu Planning – Designing innovative dishes, developing menus, and balancing flavors and textures.
Leadership and Team Management – Training, mentoring, and delegating tasks to kitchen staff to build an effective team.
Cost Control and Inventory Management – Managing food and labor budgets, ordering supplies, minimizing waste, and maintaining stock levels.
Plating and Presentation – Ensuring dishes are presented attractively and meet aesthetic standards.
Problem-Solving and Adaptability – Quickly addressing kitchen challenges, adjusting recipes, and managing stress in a high-pressure environment.
Knowledge of Nutrition and Dietary Needs – Creating dishes that accommodate dietary restrictions, allergies, and health-conscious preferences.
Menu Costing and Supplier Coordination – Estimating food costs, setting menu prices, and liaising with suppliers to source quality ingredients.

Other requirements are:

· Work Eligibility: Permitted to work permanently with no restriction on hours (Australian Citizen, Permanent Resident preferred)

· Qualifications: Certificate IV in Commercial Cookery or Kitchen Management required

· Previous experience: At least 1 year working as a Chef

· Language: Conversant in English

Pay: $80,000.00 – $80,500.00 per year

Work Location: In person

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chef jobs in parafield, sa

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Chef hiring for Japanese restaurant

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Chef De Partie

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