Total 963 Others level F&B / Tourism / Hospitality job vacancies in Central Jakarta, Central Jakarta City

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Restaurant Staff


Warringah Mall, Brookvale NSW




Want to get paid to have FUN at work?
Looking for a CAREER in the food industry?
Do you absolutely LOVE Mexican food?
If you answered Si to any of the above, then Mad Mex has just what youre looking for!   About Us At Mad Mex , we are committed to providing healthy & delicious Mexican food that is prepared fresh, customized to order, and served within minutes. We believe you should never have to choose between a quick meal and quality, healthy food that is full of flavour !   Looking for a fun environment where you can earn some money and work with some awesome people? Then look no further.  






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Restaurant Supervisor


Bateau Bay


We are on the lookout for vibrant & enthusiastic Restaurant Supervisors who is passionate about Mexican food, dedicated to providing outstanding customer service, and committed to creating a fun working environment. Becoming a Mad Mex Supervisor opens the door to becoming a future Manager within the Familia.     About Us Mad Mex is focused on one thing, making and sharing the world's best burrito by being the Most Loved and Respected Mexican Food Brand. With close to 70 Restaurants across Australia (and an epic growth pipeline), were driven by our passion to share the food and culture of Mexico with our customers every day.     About the Role   Supervisors play an important role at Mad Mex.






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Restaurant Manager


Sydney CBD


We are on the lookout for a Savvy, Vibrant & Passionate Leader to manage our restaurant located in Sydney CBD.     About Us Mad Mex is focused on one thing, making and sharing the world's best burrito by being the Most Loved and Respected Mexican Food Brand. With close to 70 Restaurants across Australia (and an epic growth pipeline), were driven by our passion to share the food and culture of Mexico with our customers every day.   About the Role Our Restaurant Manager at Mad Mex is the point person for every facet of our restaurants operations. We call our managers Business Managers because the business is exactly what they're responsible for. Each week you'll be forecasting






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Reporting to the Executive Chef you will be responsible for leading the culinary team. 

 

 What you will be doing:

• Ensure consistency and highest quality in all culinary deliveries, maintaining the financial performance indicators in line with the budget.
• Actively participate in the strategic planning and ongoing development of the hotel, including revenue forecasting, ensuring the delivery of our environment commitments, overseeing the health, safety and security of our guests and our Heartist
• Develops and maintains active menus based on sales mix, demands, special promotions and product availability.
• Being the HACCP champion and ensuring all of our Heartist are following and compliance to HACCP guidelines

Reporting to the Executive Chef you will be responsible for leading the Pastry and Bakery culinary team.    

 

 What you will be doing:

• Responsible for the production of all pastries, desserts, breads and other baked product
• Maintaining the financial performance indicators in line with the budget.
• Actively participate in the strategic planning and ongoing development of the hotel, including revenue forecasting, ensuring the delivery of our environment commitments, overseeing the health, safety and security of our guests and our Heartist
• Being the HACCP champion and ensuring all of our Heartist are following and compliance to HACCP guidelines

The Doltone Hospitality Group is expanding, and we are looking for passionate and ambitious people like you to join us on our growth journey.

Doltone House has been serving the Sydney Region for over 50 years – It’s our business and we truly care about our team members as we treat them like our extended family. We employ people who thrive on exceeding expectations and operating with the utmost professionalism and values.

Come join the team at Doltone! We are currently seeking COOKS to join our team.

There are a variety of casual and full time opportunities for the following roles:
Your duties will include:
Food preparation
Cooking various meals
Ensuring clean kitchen
Food handling

What’s in it for you?

Ongoing shifts with flexibility - we can work together around your availability
Extensive training and support from our experienced Operations and Kitchen team leaders
Opportunities for growth with clear career pathways
Opportunities to work across multiple venues

To be considered for this role you must have:

Amazing teamwork skills
Available to work various shifts including weekends and evenings
Good verbal communication and interpersonal skills
Impeccable presentation
Previous experience in F&B industry is an advantage
Please ensure you attach a copy of your resume with your application.

The application process is completely confidential. Please ensure you attach an updated resume

Doltone House is expanding and we are searching for an experienced and talented Restaurant Manager to become part of our team.

As Restaurant Manager you will be responsible for managing the restaurant, all front of house staff management including ongoing training and ensuring the successful running of the business.

What are we looking for?

Minimum 2 years’ experience as a restaurant manager/assistant manager is essential with exposure to events and/or private dining
The ability to successful build, lead and mentor an operational team offering the highest level of service
Previous experience with beverage menu development including costing and stock control
Financial acumen including wage and front of house costings/budgets
Impeccable presentation and communication skills
Full permanent working rights within Australia


Benefits for you:

Joining one of the most successful venue catering businesses in Sydney who has been in the industry for over 50 years, you will be joining a driven and motivated team who are passionate about providing the highest level of service each and every day. You will have the opportunity to develop your career within the business with the option to work at other venues and be rewarded with a generous salary

Please ensure you attach a copy of your resume with your application. The application process is completely confidential.

Reporting to the General Manager you will be responsible for leading the culinary team. The Executive Chef will oversee the Culinary Division, plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas.   

 What you will be doing:

• Ensure consistency and highest quality in all culinary deliveries, maintaining the financial performance indicators in line with the budget.
• Actively participate in the strategic planning and ongoing development of the hotel, including revenue forecasting, ensuring the delivery of our environment commitments, overseeing the health, safety and security of our guests and our Heartist
• Develops and maintains active menus based on sales mix, demands, special promotions and product availability.
• Being the HACCP champion and ensuring all of our Heartist are following and compliance to HACCP guidelines

2 x Restaurant Managers Required

Located on the waterfront, Angelo’s Cabarita offers rich, authentic European flavours menu infused with contemporary creativity, promising a culinary experience that resonates with heritage yet sparkles with innovation.
We are seeking 2 x full-time Restaurant Managers to lead our busy daily floor operations and events. Salary offered is $70K to $80K plus superannuation depending on the skills and experience of the applicant.

Key responsibilities include:

• Ensure exceptional customer service by setting and maintaining high service standards.
• Supervise and coordinate all and restaurant floor staff
• Monitor daily floor operations for smooth functioning of guest services and food sequencing
• Resolve any issues such as complaints, feedback, and suggestions
• Collaborate with the kitchen staff to maintain menu quality, food safety, and consistency
• Manage reservations, seating, ambience, and customer flow for optimal dining experience
• Hire, coach, and performance manage new floor staff
• Create and manage staff rosters, and delegating duties to maintain efficient staffing levels
• Ensure a positive and cohesive environment that promotes teamwork and professional growth
• Develop and manage budgets, and prepare reports for the management
• Manage inventory levels, order supplies, and control food and beverage costs.

Applicants should have Diploma in Hospitality Management, or equivalent industry experience of minimum 3 years. At least 2 years of experience will be highly regarded.

These roles are open to Australian Citizen and Permanent Residents as well as overseas professionals with suitable skills and English language competency. Only shortlisted applicants will be informed.

2 x Chefs required

Located on the waterfront, Angelo’s Cabarita offers rich, authentic European flavours menu infused with contemporary creativity, promising a culinary experience that resonates with heritage yet sparkles with innovation.

We are seeking 2 x full-time Chefs to lead our high performance kitchen team. Salary offered is $70K to $80K plus superannuation depending on the skills and experience of the applicant.

Main tasks and duties involve:
• Prepare signature items and dishes as well as dietary orders
• Work closely with the management to plan menus, and determine costings for events and functions.
• Daily guidance, coordinate and supervision for the kitchen staff and juniors
• Develop recipes and trial various presentation styles whilst maintaining signature flavours, freshness, and nutritive value.
• Plan daily menus and specials, and ensure presentation is of highest order
• Quality control the freshness of food, poultry, seafood, and ingredients
• Identify and respond to the industry trends as well local competition
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Stock orders, stock control and food circulation for maximising their life span
• Train and lead subordinates on daily tasks and provide mentorship as required
• Coordinate and participate with other sections on compliance and wastage

You should ideally have a Diploma plus Certificate IV in Cookery, or at least 3 years of proven industry experience. At least 2 years of experience will be highly regarded. You should demonstrate sound culinary knowledge, leadership skills and problem-solving skills in a fast-paced kitchen environment.

These roles are open to Australian Citizen and Permanent Residents as well as overseas professionals with suitable skills and English language competency. Only shortlisted applicants will be informed.

Pilu at Freshwater’s Chefs plays a pivotal role not only in executing high quality, unique cuisine. Working as a Chef with us requires complete dedication to and passion for creating world class food.

Requirements of the Role:

Certificate IV or higher in Commercial Cookery or equivalent experience
At least 3 years employment experience as a chef
Italian cuisine and fine dining experience preferred
Excellent English communications skills
Understanding of various cooking methods, ingredients, and equipment


Duties of this position include but are not limited to:

Prepare ingredients to use in cooking

Cooking to specifications and following recipes

Cross training in all sections of the kitchen

Set up workstations with all needed ingredients and equipment

Pack down workstations, storing all food properly and thoroughly cleaning all equipment

Monitor and maintain kitchen equipment

Assist with inventory and management of supplies

Ordering based on stock levels and forecasted requirements, adapting to changes in trade levels

Check freshness of delivered ingredients

Report any food delivery issues immediately to Head Chef

Minimize food wastage at all times

Handle, sort, store, and distribute food items

Adhering to all WHS requirements

Operating independently in various sections

Identifying issues and presenting to Head Chef

Salary Range - $70,000 to $85,000 per annum.

Work Type: Full Time

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.



About the location:

When you think about Four Seasons, we hope unparalleled luxury comes to mind. But what is luxury, really? Our answer may surprise you. To us, true luxury is a meaningful sense of belonging. It is a dedicated focus on how people want to be treated, grounded in the genuine care you experience during your stay and defined by an abundance of humanity and generosity. This starts with our passionate team, welcoming you to be the centre of our world, anywhere in the world – and always with a distinctly human touch. The views are just the beginning at Four Seasons Hotel Sydney, located at the epicentre of the historic Rocks district, sparkling Harbour and buzzing CBD. Chic rooms and suites embrace the iconic attractions just steps away, while the award-winning restaurant and street front bar are destinations unto themselves.





About the role:

Experience the possibilities of a culture that is dynamic, fast-paced and supportive of growth and development.

The Executive Pastry Chef plans, organizes, controls and directs the work of employees in the Kitchen Team, responsible for all pastry and dessert preparation, ensuring high quality and consistency. As the member of the Kitchen, the Executive Pastry Chef works across disciplines to deliver an exceptional experience and provide leadership, ability to priorities and adapt to the changing needs of the operation. The ideal candidate drives creativity and innovation and provides inspirational mentorship to the team. As well as showcasing exceptional technical ability in pastry, the role requires strong organizational skills, robust business acumen, a strong work ethic and leadership skills.



What you will do:

- To thrive in the role of Executive Pastry Chef, you will be hungry to elevate your craft to the next level to help deliver flawless dining experiences
- Creative menu design for pastry creations for our Restaurant, Bar, Executive Lounge, In Room Dining and Banquet operations, ensuring high quality and optimal menu engineering
- Co-ordination of food preparation relating to the pastry section of the kitchen
- Preparation and presentation of all food relating to the pastry section of the kitchen
- Quality management of food as well as managing all food safety components in line with local regulations and company procedures
- Investigation and resolution of guest complaints
- Effective liaison, support and assistance with the remainder of the organisation




What you bring:

- 3+ years leading a Pastry Team within a high quality and high volume hotel operation
- Ability to communicate clearly and openly to achieve a high trust environment with strong engagement and teamwork.
- Superior knowledge of Pastry crafts as well as administration/management
- Proven ability to effectively lead in a variety of situations with operational and guest needs, flexible leadership style.
- Exceptional attention to detail and an ability to increase efficiency and productivity
- Strong leadership and communication skills


What we offer:


- Competitive Salary, wages, and a comprehensive benefits package
- Excellent Training and Development opportunities
- Complimentary Accommodation at other Four Seasons Hotels and Resort
- Complimentary Dry Cleaning for Employee Uniforms
- Complimentary Employee Meals



If you fit the above criteria, we look forward to receiving your application!



Candidates will need the right to work in Australia.



We make it a point to take the time to review each resume carefully to select those that are a match with the preferred qualifications for the job. If that’s you, we will contact you to set up a time to get to know each other.

Millthorpe Hotel are seeking expression of interest from qualified and experienced Chefs for Millthorpe Hotel.
As a Chef, you the kitchen leader who will inspire the team towards culinary excellence through creativity, passion, and professionalism.
These full-time positions entail a salary range of $70,000 to $80,000 plus superannuation dependent on your skills, experience, and uniqueness you will bring to the business.
This position is open to local Australian professionals as well as overseas professionals.
Job responsibilities include:
• You will report to the Head Chef, or as directed
• Lead, mentor, and manage culinary team.
• Manage all aspects of the kitchen including planning menus, production schedules, food costing analysis, budgeting, and staffing levels.
• Lead the kitchen to deliver a unique dining experience and signature offerings.
• Develop and plan menus and daily specials.
• Provide day to day direction, guidance, and training to the kitchen team in cooking, assembling and presentation techniques.
• Maintain standards for food storage, rotation, quality, and appearance.
• Control of stock and food quality, and inventory control and wastage control.
• Ensure compliance of food hygiene, sanitation, equipment, and statutory requirements
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.

Qualifications / Skills:
• Diploma in Culinary field, minimum 3 years of relevant experience.
• Demonstrated knowledge of culinary techniques and practices.
• Strong leadership and communication abilities.
• Train and develop the next level of culinary experience and beyond.
• Personal desire to succeed and genuine desire to be the best.
• Understanding of menu and recipe development techniques.

Our client Bellinzona Hotel is located in Hepburn Springs in Regional Victoria. They are looking for experienced Chefs who have a minimum 2 years full time experience as a Chef in a fine dining restaurant, to join their upmarket establishment.
This is a full-time permanent position and offers a great salary to the right candidate.

Key responsibilities:
Plan menus and organise the preparation and cooking of food in our fine dining and catering establishment
Prepare and cook high-quality dishes according to menu specifications
Ensure consistency and excellence in taste, presentation, and portioning
Collaborate with the kitchen team to develop new menu items and specials
Maintain a clean and organized kitchen environment, adhering to food safety standards
Estimate food and labour costs
Monitor inventory levels and order supplies as needed
May select, train and supervise kitchen staff, ensuring adherence to recipes and standards
May freeze and preserve foods

Requirements:
Australian culinary qualifications or equivalent certification
Proven experience of 2 years full time as a Chef in a reputable restaurant or café
Ability to work efficiently in a fast-paced up-market environment
Attention to detail and a passion for culinary excellence
If on overseas visa, valid TSS skill assessment for Chef and proficient English IELTS 5.0 or higher

Competitive salary: $70,000 - $80,000 plus Super

The Sous Chef assists the Chef de Cuisine in overseeing the culinary operations of the banquet department. They are responsible for ensuring the smooth execution of banquet events by supervising the kitchen staff, coordinating food production, and maintaining the high standards of culinary excellence. They collaborate closely with the banquet sales team and event planners to understand client preferences and menu requirements, and they play a crucial role in menu planning, recipe development, and food presentation. They also ensures compliance with food safety and sanitation standards, controls food costs, and assists in training and mentoring the culinary team. With their culinary expertise, leadership skills, and attention to detail, the Sous Chef contributes to creating memorable dining experiences for guests attending banquet events in the hotel.