Working as Cook | Good Gastronomy Pty Ltd | Clare 5453 South Australia, means being part of a team that brings delicious dishes and warm hospitality to life — from helping guests enjoy aromatic meals to creating a welcoming atmosphere in the café and garden courtyard. You’ll gain real, hands-on experience in customer service, food and beverage service, and teamwork, which are skills that serve you well across the hospitality world. The café’s laid-back yet vibrant late-night energy also gives you a chance to meet interesting people and keep every shift fresh. <h3>Benefits</h3><h2>Career-focused benefits of joining Good Gastronomy Pty Ltd:</h2><ul><li>Valuable hospitality experience – Build strong skills in customer service, food and beverage, and fast-paced service that employers value everywhere.</li><li>Supportive team culture – Work alongside a friendly, energetic team that encourages collaboration, learning, and confidence on the job.</li><li>Skill growth and versatility – Develop communication, multitasking, and problem-solving skills that transfer easily across hospitality and beyond.</li><li>Dynamic work environment – Enjoy a lively workplace where no two shifts are the same, keeping work engaging and motivating.</li><li>Career progression opportunities – Gain hands-on experience that can open doors to senior roles or future opportunities within the hospitality industry.</li><li>Salary $ 76,515 - $90,000/Annum&nbsp;</li></ul>It’s a solid role for anyone looking to grow professionally while working in a vibrant, people-focused environment. <h3>Task & responsibilities</h3><ul><li>Examining foodstuffs and ingredients to ensure freshness, quality and compliance with food safety standards.</li><li>Regulating temperatures of ovens, grills and other cooking equipment to ensure food is cooked safely and to the required standard.</li><li>Preparing and cooking food in accordance with recipes, established procedures and quality standards.</li><li>Seasoning and adjusting food during cooking to achieve the required flavour, texture and presentation.</li><li>Portioning cooked food, plating meals, and adding gravies, sauces and garnishes in accordance with presentation and portion-control requirements.</li><li>Storing food and ingredients in temperature-controlled facilities to maintain freshness and prevent contamination.</li><li>Preparing and modifying food to meet special dietary requirements, including allergies and dietary restrictions.</li><li>Planning menus and estimating food and ingredient requirements where required.</li><li>Training and supervising kitchen staff, apprentices and other food preparation personnel in cooking techniques, food safety and quality standards.</li></ul> <h3>Qualification & experience</h3><ul><li>Min Certificate III Commercial Cookery qualification or equivalent industry experience</li><li>Solid knife skills, knowledge of cooking principles and techniques</li><li>Passion &amp; drive to deliver high quality consistent food to our customers.</li><li>Ability to work a 7-day rotating roster.</li><li>Strong attention to detail.</li><li>Must be motivated, hardworking &amp; have a good attitude.</li><li>Ability to work under pressure in a busy kitchen, to meet deadlines.</li><li>Previous experience in a commercial kitchen environment preferred but not essential.</li><li>At least 2 years of relevant experience.</li><li>Australian Work Rights Required.&nbsp;</li></ul>Availability to work at least &nbsp;38 hours/week, as this role is a full-time permanent position. Work in person.&nbsp;

Hospitality & Tourism

Annual

At Strange Concept, we believe in celebrating culture through beautiful food. We take no short cuts in our cooking, ensuring we capture flavours.

Cook |  GOOD GASTRONOMY PTY LTD | Strange Concept| Clare 5453 South Australia

Full time

Bentley’s Hotel Trading Pty Ltd T/as Bentley’s Hotel seeks a passionate, experienced Chef to lead our dynamic kitchen &amp; drive growth in the restaurant. Lead the team at this busy country hotel in Clare, South Australia!&nbsp; <h3>Benefits</h3>Enjoy the perks of working for a supportive and rewarding group with Matthews Hospitality, a professional family-owned and operated hotel group.We are offering excellent working conditions and an annual salary package of $80,000 plus superannuation. <h3>Task & responsibilities</h3>The role includes:Responsibilities•&nbsp;&nbsp;&nbsp;&nbsp;Management of the hotel’s kitchen operations in order to provide the highest quality, presentation and flavour consistently to all food areas of the venue.•&nbsp;&nbsp;&nbsp;&nbsp;Contribute to profitability by increasing sales, reducing wastage and improving efficiency.•&nbsp;&nbsp;&nbsp;&nbsp;Maintain safe and clean kitchen environment.Tasks•&nbsp;&nbsp;&nbsp;&nbsp;Planning and development of all food menus and creation of recipes throughout the various departments in line with hotel standards and requirements.•&nbsp;&nbsp;&nbsp;&nbsp;Purchase, stock control/ wastage control and stock take.•&nbsp;&nbsp;&nbsp;&nbsp;Ensure Food costing budget &amp; wage budgets are achieved.•&nbsp;&nbsp;&nbsp;&nbsp;Ensure all equipment in the kitchen department to be properly maintained and in working order in accordance with local Health departments and hotel standards.•&nbsp;&nbsp;&nbsp;&nbsp;Recruitment, induction and ongoing training/mentoring of all kitchen employees.•&nbsp;&nbsp;&nbsp;&nbsp;Setting food production standards &amp; monitoring the quality of all standards.•&nbsp;&nbsp;&nbsp;&nbsp;Performance Management of all kitchen staff to meet standards.•&nbsp;&nbsp;&nbsp;&nbsp;Ensure compliance with WH&amp; Safety laws.•&nbsp;&nbsp;&nbsp;&nbsp;Monitor and actively seek to improve on revenue targets and other potential profit opportunities.&nbsp; <h3>Qualification & experience</h3>To be selected you must have:•&nbsp;&nbsp;&nbsp;&nbsp;Certificate IV in cookery or equivalent experience.•&nbsp;&nbsp;&nbsp;&nbsp;At least 3 years’ experience as chef.•&nbsp;&nbsp;&nbsp;&nbsp;Extensive and proven industry experience.•&nbsp;&nbsp;&nbsp;&nbsp;Ability to train, motivate and counsel staff in relation to performance issues&nbsp;•&nbsp;&nbsp;&nbsp;&nbsp;Exceptional levels of cleanliness and organisation.•&nbsp;&nbsp;&nbsp;&nbsp;Management, communication and organisational skills•&nbsp;&nbsp;&nbsp;&nbsp;Team player and able to work in busy environment&nbsp;&nbsp;

Bentley’s Hotel Trading Pty Ltd T/as Bentey’s Hotel seeks a passionate experienced Chef to lead our dynamic kitchen & drive growth in restaurant.

CHEF – Fulltime position

Restaurant Manager – Delhi Sweets &amp; Veg Restaurant (Adelaide SA)&nbsp;Salary: $80,000 – $85,000 Annually&nbsp;Work Type: Full‑time&nbsp;Location: 208 Hampstead Road, Clearview SA 5085&nbsp;Delhi Sweets &amp; Veg Restaurant is a well‑known pure vegetarian Indian restaurant in Adelaide, specializing in authentic North Indian vegetarian cuisine, traditional sweets, and high‑volume dine‑in service. We do not serve alcohol. We require a highly experienced Restaurant Manager with deep knowledge of Indian vegetarian cuisine, spice profiles, sweets preparation coordination, and cultural dining expectations.<h3>Key Duties &amp; Responsibilities</h3>Oversee daily operations of a pure vegetarian Indian restaurantLead, train, supervise, and roster staff including vegetarian chefs, sweets specialists, waitstaff, and kitchen assistantsMaintain authentic Indian vegetarian cuisine standards, including spice handling, flavor consistency, and menu coordinationCoordinate with chefs on traditional sweets production and seasonal vegetarian menu updatesManage inventory and ordering of Indian spices, lentils, dairy products, sweets ingredients, and culturally specific suppliesEnsure compliance with food safety, WHS, and hygiene regulationsHandle customer service, feedback, and conflict resolution professionallyManage opening and closing procedures, including cash handling and reconciliationMaintain operational records, staff performance documentation, and compliance reports<h3>Required Skills &amp; Experience</h3>Minimum 3 years full‑time experience managing an Indian vegetarian restaurantStrong understanding of Indian vegetarian cuisine, spice profiles, sweets preparation, and traditional menu structuresProven ability to supervise multicultural teams in a fast‑paced, high‑volume Indian dining environmentExperience coordinating FOH and BOH teamsStrong leadership, communication, and problem‑solving skillsExperience with rostering, inventory management, and supplier coordination<h3>Preferred (Not Mandatory)</h3>Experience managing Indian vegetarian restaurants in India or overseasExperience with high‑volume vegetarian catering or sweets production coordination <h3>Benefits</h3>Competitive annual salary of $80,000 – $85,000 plus superannuation,Full‑time permanent position with long‑term career growth in hospitality management.Supportive, inclusive workplace focused on authentic Indian vegetarian cuisine.Ongoing training and development in restaurant operations and leadership.Recognition for performance and contribution to the restaurant’s success. <h3>Task & responsibilities</h3>Oversee daily operations of a pure vegetarian Indian restaurant, ensuring smooth service and authentic food quality.Supervise and train staff including chefs, sweets specialists, waitstaff, and kitchen assistants.Maintain high standards of Indian vegetarian cuisine, spice handling, and menu consistency.Coordinate with chefs on traditional sweets production and seasonal vegetarian menu updates.Manage inventory and ordering of Indian spices, lentils, dairy products, and culturally specific supplies.Ensure compliance with food safety, hygiene, and WHS regulations.Handle customer service, feedback, and conflict resolution professionally.Manage opening and closing procedures, including cash handling and reconciliation.Prepare operational reports, staff rosters, and performance documentation.Liaise with suppliers and oversee cost control to maintain profitability. <h3>Qualification & experience</h3>Minimum 3 years full‑time experience managing an Indian vegetarian restaurant or similar hospitality venue.Proven ability to supervise multicultural teams and coordinate both front‑of‑house and back‑of‑house operations.Strong knowledge of Indian vegetarian cuisine, spice handling, sweets preparation, and menu planning.Demonstrated skills in staff training, rostering, inventory management, and supplier coordination.Excellent leadership, communication, and problem‑solving abilities.Understanding of food safety, hygiene, and WHS regulations.No formal qualification required but a Diploma or Certificate IV in Hospitality Management will be considered an advantage.Must be eligible to work full‑time in Australia.

A rare opportunity to manage a high‑volume pure vegetarian Indian restaurant requiring deep hands‑on experience in authentic Indian cuisine operations

Restaurant Manager

The Cook will be responsible for preparing, cooking, and presenting meals in accordance with established recipes and service standards. The successful candidate will work in a fast-paced kitchen environment and contribute to maintaining high standards of food quality, consistency, cleanliness, and customer satisfaction. This role is ideal for a passionate culinary professional who enjoys hands- on food preparation and working collaboratively within a professional kitchen team. <h3>Benefits</h3><ul><li>Competitive salary package of $75,000–$85,000 plus superannuation.</li><li>Stable full-time employment with a growing hospitality business.</li><li>Supportive and friendly team environment.</li><li>Ongoing training and skill development opportunities.</li><li>Opportunity to work with a diverse menu and kitchen operations.</li><li>Career growth and advancement opportunities within the business.</li><li>Positive workplace culture focused on teamwork and quality service.</li></ul> <h3>Task & responsibilities</h3><ul><li>Prepare, season, and cook a variety of meals in accordance with recipes, customer requirements, and business standards.</li><li>Inspect ingredients and food products to ensure freshness, quality, and suitability for preparation and service.</li><li>Operate and regulate kitchen equipment such as ovens, grills, fryers, and other cooking appliances to ensure accurate cooking temperatures and food quality.</li><li>Portion and present meals attractively, including preparing sauces, gravies, garnishes, and accompaniments.</li><li>Monitor food preparation processes to maintain consistency in taste, presentation, and portion control.</li><li>Store food products appropriately in temperature-controlled environments to maintain freshness and comply with food safety regulations.</li><li>Prepare meals to accommodate dietary requirements, allergies, and customer preferences where required.</li><li>Assist with menu planning, estimating ingredient requirements, and monitoring stock levels.</li><li>Support kitchen efficiency by maintaining cleanliness, organisation, and compliance with food safety and hygiene standards.</li><li>Assist with the training and guidance of junior kitchen staff and apprentices where required.</li></ul> <h3>Qualification & experience</h3><ul><li>Relevant qualifications in Commercial Cookery, Hospitality, or a related field.</li><li>1–3 years of relevant experience in a commercial kitchen or hospitality environment.</li><li>Strong knowledge of food preparation techniques and kitchen operations.</li><li>Ability to work efficiently in a fast-paced environment.</li><li>Good communication and teamwork skills.</li><li>Strong attention to detail and commitment to quality food preparation.</li><li>Understanding of food safety and hygiene regulations.</li></ul>

The Cook will be responsible for preparing, cooking, and presenting meals in accordance with established recipes and service standards.

H & F NAJJAR Pty Ltd - Cook Wanted

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Hospitality and Tourism jobs in Clare