Total 91 F&B / Tourism / Hospitality job vacancies in QLD - Brisbane & Gold Coast - Ipswich

About us
IHG Hotels & Resorts is one of the world’s leading hotel companies with around 350,000 colleagues working across more than 100 countries.

As part of the IHG team, our people help our guests create amazing memories and deliver our purpose of providing True Hospitality for Good.

The InterContinental Hayman Island Resort will immerse you in the wonders of the Whitsundays, working in a five-star luxury environment which offers amazing career growth opportunities, professional training & development and provides a one-of-a-kind experience living and working in a tropical island paradise.


Your day to day
If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand as a part of our culinary team, presenting an eclectic array off gastronomic delights and extraordinary local flavour.

As Executive Pastry Chef you will lead the team and assist in managing the daily kitchen operations of our diverse Food & Beverage Operation, with a focus on the Pastry Kitchen.

Working within the restaurants, bars and event offerings on the island, your passion for presentation and dedication to delivering flavour will complete each guest’s experience. Working alongside our broader culinary team and leading our Pastry team you’ll create some of our guests’ favourite culinary moments. The perfect complement to the unique personalised service provided by our world class front of house team.

This role encompasses all the normal things you would expect from such a role; an opportunity to focus on the pastries and let your ingredient knowledge, creativity and culinary skills shine whilst leading and developing your team. From high teas and desserts to sweet treats and savouries, you’ll be at the forefront of the Pastry team and the delivery of delights across the resort’s venues, corporate functions, and special events.

This position has a base salary of $90,000


What we need from you
We are looking for enthusiastic and professional team players who knows how to deliver great service and exceed guest expectations. To be successful you will need:
A formal Commercial Cookery Certification.
A minimum of 2 years’ experience as a Pastry Chef or Chef de Cuisine, Pastry or be a talented Sous Chef, Pastry ready for their next challenge.
Demonstrated performance in a hotel or resort environment, preferably in a complex property with multiple restaurants, bars, and banqueting department.
Strong skill base and experience in providing offerings from the Pastry Kitchen to compliment a la carte, banqueting and buffet food production.
Demonstrated performance leading a successful team.
A working knowledge and understanding of HACCP procedures, including the training of colleagues in procedures.
Rostering, ordering & payroll knowledge will be highly regarded.


What we offer
World class Staff Facilities including excellent Subsidised Accommodation with dedicated facilities including a pool, beach area, two gyms, bar, buffet diner, laundry, movie room, corner store and sports fields
An exciting and ever-changing Staff Activities Calendar filled with an abundance of recreational activities such as tennis, yoga, meditation, hikes, markets, crafts and much more.
Extensive Career Development opportunities with dedicated onsite trainers and an abundance of professional development including multi-hire programs, skills training, and optional courses.
IHG Australia’s myBenefits program including paid birthday leave, wellbeing hub, employee room rates, service recognition celebrations & myPerks platform with an extensive list of lifestyle and retail discounts from over 400 of Australia and New Zealand’s most popular retailers.

Welcome to Roshana Care Group
Roshana Pty Ltd is a privately owned provider of Aged Care, Home Care, Mental Health Care and Disability Support Services. Our head office is based in WA, and we own and operate facilities in WA, QLD, VIC and NSW. Established in , Roshana Care Group has been at the forefront of providing Aged Care and Mental Health Care for over 20 years, with a commitment to high standards.
About the Role
The Chef Manager is a key role with responsibility for the efficient execution of all facility based catering whilst providing effective leadership of the kitchen and hospitality staff.
The Chef Manager is responsible for managing all aspects of kitchen operations including budgets, staffing, menus and meal preparation.
Duties and Responsibilities:

Organize and implement food service
Plan and implement daily food preparation lists for



... Click here to view more detail / apply for Chef Manager l Macleay Valley NSW

Hospitality Aide
Marist College Ashgrove is a Catholic day and boarding school for boys in Years 5-12, situated in Brisbane's inner Northern suburbs. Inspired by the work of St Marcellin Champagnat, we pride ourselves on delivering excellent academic and career pathway results for our inclusive community of students.
We are seeking a dedicated and enthusiastic Hospitality Aide to join our team. The successful candidate will support our Hospitality program, assisting both teachers and students in practical and theoretical lessons. This role requires a proactive individual with excellent organizational and communication skills, who can exercise appropriate judgment and initiative. This position is part-time (18 hours per week across 3 days during school terms) level 3 school officer position which has a starting rate of $ per hour. Days of work to be negotiated based on College requirements.
Qualifications and Requirements:

Blue Card: Must



... Click here to view more detail / apply for Hospitality Aide

EARN $67,184 pa Super | Negotiable Based on Experience
Work in an Award-Winning Venue Just Minutes From The Beach
Relocation Assistance Accommodation Available | No Split Shifts


About The Company
Our client is an award-winning restaurant located in beautiful Port Douglas, Queensland. Situated just moments from the Great Barrier Reef and the stunning Daintree National Park, this well-established venue has been serving exceptional cuisine for almost 30 years. With a team led by an International Chef, they pride themselves on their refined service standards and modern 'al fresco' menu.
About The Opportunity
As a Chef De Partie, you will play a vital role in the kitchen. Some of your responsibilities will include:

Food Preparation & Cooking
Section & Inventory Management
Team Collaboration
Health & Safety Compliance





... Click here to view more detail / apply for Chef de Partie

Join our team at Longshot in Lismore as a Full-Time Cook!

Full time position available
Monday - Friday roster with daytime hours
Be part of a team that values creativity and innovation

About Food by WHSmith Australia
Food by WHSmith currently operates over twenty cafs in NSW, QLD, VIC and SA, providing food and beverages to hospital employees, patients and the general public. Our cafes are located in some of the busiest hospitals in the country, and we are growing rapidly. These locations provide dynamic and fast-paced work environments that are perfect for driven individuals who thrive on a challenge.
Our company values are Value our People, Drive for Results, Customer Focus & Accountability. As such, we are looking for enthusiastic and energetic individuals who share our passion for delivering exceptional customer service and who are committed to helping


... Click here to view more detail / apply for Cook

Wilsonton, Full Time, Hospitality
Vacancy Listing Dates 20/11/2024 to 18/12/2024
Please Quote Reference Number 98353
- Seeking an experienced and qualified Chef
- Competitive salary on offer
- Join the supportive team at Cafe 63 Wilsonton

Cafe63 has quickly become Brisbane's favorite, serving 85,000 customers weekly and 4,500,000 annually. Our fresh coffee, legendary breakfasts, and in-house flower shop make us unique.

We are currently on the lookout for an experienced Chef to join our team at Cafe 63 Wilsonton working in a full time role 38 hours a week.

To be successful, applicants must have at least 2 years' experience and hold a Certificate III in Commercial Cookery and a Certificate IV in Kitchen Management.

Duties and Responsibilities:
- Preparing for service, which includes ensuring the kitchen is well stocked with the necessary ingredients, as well as cleaning, cutting, peeling and marinating food
- Maintain stock level and ordering from wholesaler and retailer if required.
- Cooking and serving food, while coordinating with other kitchen staff and wait staff
- Maintaining the cleanliness and tidiness of the kitchen
- Creating new dishes and planning menus including cost
- Rostering the staff as well as hiring and training junior chefs.
- Ensuring that dishes meet high standards at all stages of preparation and presentation

A salary of $74,000 will be offered to the successful candidate.

If you have the right skills and experience, please apply now through our online application form -
https://www.netyourjob.com.au/jobs/98353.php

• Excellent Career Opportunity – Global Company, Extensive Growth Aspirations
• 50% discounts on accommodation across all Minor Hotel brands in ANZ, Global discounts & Birthday leave!
• Work in the Heart of the Brisbane CBD at Our Iconic Oaks Brisbane on Charlotte Suites.  

We are looking for an experienced leader to fill the role of Hotel Manager at our Oaks Brisbane on Charlotte Suites. We are seeking a positive person with high standards and an ability to build a team to run the business at its optimum efficiency. 

About the role:

• You will draw on your passion, initiative, drive and strategic approach to deliver a great product for our guests
• Manage the day-to-day profitability, presentation and operation of the entire property
• Manage financial forecasting, rostering, and implementing promotions to increase sales
• Developing and managing the property team to reach their highest potential
• Responsible for making strategic decisions relating to increasing RevPAR for the company through collating and analysing data as required

Hospitality Manager


Job no: Location: Brisbane CBD Work type: Full Time Categories: Unit Manager, Catering Manager

Corporate Hospitality Manager 
$85,000 plus superannuation

Monday - Friday role - get back your weekends!
Premium setting - showcase your premium hospitality management!
Excellent Career opportunities and training program!

Restaurant Associates has an enviable track record, working with some of the most prestigious venues and corporations in the world. From grand gala events and corporate cocktail parties to intimate gatherings, we provide bespoke food solutions and exceptional dining experiences.  
We are currently have a vacancy for a dedicated & experienced Hospitality Manager to join one of our most prestigious sites located in Brisbane CBD! 
Restaurant Associates prides itself on providing food and service at the highest level, bringing the fine dining experience



... Click here to view more detail / apply for Hospitality Manager Brisbane CBD

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ABOUT US
The Salvation Army is a Christian movement and one of Australia's largest and most-loved charities.  We believe in doing good that transforms lives and futures for the better.  It is this




































... Click here to view more detail / apply for Cook

Our client TH Hospitality Services Pty Ltd are looking for qualified and experienced Restaurant Managers, Cooks and Chefs to join their team in their various venues in the Mid North Coast, Tweed Coast and Gold Coast regions.

They have venues such as the Kingscliff Beach Hotel, Babalou Wedding & Events, Chinderah Tavern, Beach House, and Kingscliff Cellars, and the Jacobs Well Tavern.

About You – Restaurant Manager:

You will hold a Diploma or higher and have at least 3 years experience
High level of organisation
High level of interpersonal, communication and team work skills
Plan menus with Chefs
Plan and organise special functions
Maintain records of financial transactions and stock levels
Ensure compliance with all health and safety regulations
Select, train and supervise staff
Arrange purchase and pricing of goods within budget guidelines
Ensure high levels of customer satisfaction

About You – Cook/Chef:

Cook position: You will hold Certificate III in Hospitality – Commercial Cookery (essential) or higher and have at least 2 – 3 years’ experience

Chef position: You will hold Certificate IV in Hospitality – Commercial Cookery (essential) or higher and have at least 2 – 3 years’ experience

High cooking standards with an attention to detail
High level of interpersonal, communication and team work skills
Good work ethic including the ability to work under pressure
Ability to maintain service standards
Strong ability to work autonomously amongst a fast paced environment
Good knife skills
Good with quick, consistent prep and service
Current HACCP and relevant Food Safety accreditation

What They Offer:

A full-time role Excellent remuneration packages with remuneration from $73,150K to $80,000K p.a. plus superannuation
Opportunities for professional development
Happy team environment

Key Responsibilities:

1. Team Management:

- Recruit, train, and supervise staff, including servers, cooks, and other personnel.

- Schedule shifts and allocate tasks effectively.

- Motivate and inspire team members to deliver exceptional service.

- Address any performance issues promptly and constructively.

2. Customer Service:

- Ensure high levels of customer satisfaction by maintaining quality standards and responding to feedback.

- Handle customer complaints and resolve issues swiftly and professionally.

- Create a welcoming and hospitable atmosphere for guests.

3. Financial Management:

- Monitor and manage restaurant finances, including budgeting, cost control, and revenue optimization.

- Implement strategies to increase sales and profitability.

- Oversee cash handling procedures and ensure accuracy in transactions.

- Analyze financial reports and implement corrective measures as needed.

4. Operations Management:

- Oversee day-to-day operations, including opening and closing procedures.

- Ensure compliance with health and safety regulations and maintain cleanliness standards.

- Manage inventory levels, order supplies, and control food costs.

- Implement and enforce standard operating procedures.

5. Menu Development and Quality Control:

- Collaborate with chefs to develop menus that meet customer preferences and market trends.

- Ensure consistency and quality in food and beverage offerings.

- Conduct regular inspections to maintain hygiene and sanitation standards.

6. Marketing and Promotion:

- Develop and implement marketing strategies to attract new customers and retain existing ones.

- Utilize social media, advertising, and promotions to increase visibility and sales.

- Participate in community events and cultivate relationships with local businesses.

7. Training and Development:

- Provide ongoing training and development opportunities for staff to enhance their skills and knowledge.

- Foster a culture of continuous improvement and professional growth.

- Lead by example and promote teamwork and collaboration.

Qualifications:

- Proven experience as a restaurant manager or in a similar role.

- Strong leadership and communication skills.

- Excellent customer service and problem-solving abilities.

- Proficiency in restaurant management software and MS Office.

- Knowledge of food safety and sanitation regulations.

Working Conditions:

- Restaurant managers often work long hours, including evenings, weekends, and holidays.

- The job may require standing for extended periods and occasional lifting or carrying of heavy objects.

- Fast-paced and dynamic environment with high-pressure situations.

Responsibilities:

- **Menu Preparation:**

- Prepare and cook a variety of traditional South Indian dishes, including but not limited to dosa, idli, vada, sambar, rasam, biryani, and various curries.

- Ensure all dishes are prepared to the highest standards of quality and consistency.

- **Ingredient Management:**

- Select, measure, and combine ingredients following recipes and personal judgment, using various kitchen utensils and equipment.

- Source and use authentic ingredients to maintain the integrity of South Indian cuisine.

- **Cooking and Presentation:**

- Cook and present dishes in an attractive manner, ensuring that they meet restaurant standards.

- Adapt recipes to accommodate special dietary needs and preferences when required.

- **Kitchen Management:**

- Maintain a clean and organized kitchen environment.

- Ensure all kitchen equipment is used safely and properly maintained.

- Monitor stock levels and communicate with the kitchen manager to replenish supplies as needed.

- **Quality Control:**

- Taste and inspect dishes before serving to ensure they meet the restaurant’s quality standards.

- Implement and maintain food safety and sanitation standards.

- **Collaboration and Supervision:**

- Work collaboratively with other kitchen staff, including cooks, helpers, and dishwashers.

- Provide guidance and training to junior kitchen staff when necessary.

- **Menu Development:**

- Contribute to menu planning and development, introducing new South Indian dishes and specials.

- Stay updated on culinary trends and bring innovative ideas to the kitchen.

Requirements:

- **Experience:**

- Proven experience as a South Indian Cook, with a strong portfolio of traditional dishes.

- In-depth knowledge of South Indian cooking techniques, flavors, and spices.

- **Skills:**

- Excellent culinary skills, with an eye for detail and presentation.

- Strong organizational and multitasking abilities.

- Ability to work in a fast-paced environment and handle pressure effectively.

- **Education:**

- Formal culinary training or relevant certification is a plus but not required.

- **Physical Requirements:**

- Ability to stand for extended periods and perform physically demanding tasks.

- Good manual dexterity and sense of taste and smell.

As a Kerala Chef, you will be responsible for creating authentic Kerala-style curries and dishes, showcasing the rich flavors and traditional cooking techniques of Kerala cuisine. This role requires expertise in blending spices, understanding flavor profiles, and executing recipes to perfection.

Key Responsibilities:

1. Team Management:

- Recruit, train, and supervise staff, including servers, cooks, and other personnel.

- Schedule shifts and allocate tasks effectively.

- Motivate and inspire team members to deliver exceptional service.

- Address any performance issues promptly and constructively.

2. Customer Service:

- Ensure high levels of customer satisfaction by maintaining quality standards and responding to feedback.

- Handle customer complaints and resolve issues swiftly and professionally.

- Create a welcoming and hospitable atmosphere for guests.

3. Financial Management:

- Monitor and manage restaurant finances, including budgeting, cost control, and revenue optimization.

- Implement strategies to increase sales and profitability.

- Oversee cash handling procedures and ensure accuracy in transactions.

- Analyze financial reports and implement corrective measures as needed.

4. Operations Management:

- Oversee day-to-day operations, including opening and closing procedures.

- Ensure compliance with health and safety regulations and maintain cleanliness standards.

- Manage inventory levels, order supplies, and control food costs.

- Implement and enforce standard operating procedures.

5. Menu Development and Quality Control:

- Collaborate with chefs to develop menus that meet customer preferences and market trends.

- Ensure consistency and quality in food and beverage offerings.

- Conduct regular inspections to maintain hygiene and sanitation standards.

6. Marketing and Promotion:

- Develop and implement marketing strategies to attract new customers and retain existing ones.

- Utilize social media, advertising, and promotions to increase visibility and sales.

- Participate in community events and cultivate relationships with local businesses.

7. Training and Development:

- Provide ongoing training and development opportunities for staff to enhance their skills and knowledge.

- Foster a culture of continuous improvement and professional growth.

- Lead by example and promote teamwork and collaboration.

Qualifications:

- Proven experience as a restaurant manager or in a similar role.

- Strong leadership and communication skills.

- Excellent customer service and problem-solving abilities.

- Proficiency in restaurant management software and MS Office.

- Knowledge of food safety and sanitation regulations.

Working Conditions:

- Restaurant managers often work long hours, including evenings, weekends, and holidays.

- The job may require standing for extended periods and occasional lifting or carrying of heavy objects.

- Fast-paced and dynamic environment with high-pressure situations.

Responsibilities:

- **Menu Preparation:**

- Prepare and cook a variety of traditional South Indian dishes, including but not limited to dosa, idli, vada, sambar, rasam, biryani, and various curries.

- Ensure all dishes are prepared to the highest standards of quality and consistency.

- **Ingredient Management:**

- Select, measure, and combine ingredients following recipes and personal judgment, using various kitchen utensils and equipment.

- Source and use authentic ingredients to maintain the integrity of South Indian cuisine.

- **Cooking and Presentation:**

- Cook and present dishes in an attractive manner, ensuring that they meet restaurant standards.

- Adapt recipes to accommodate special dietary needs and preferences when required.

- **Kitchen Management:**

- Maintain a clean and organized kitchen environment.

- Ensure all kitchen equipment is used safely and properly maintained.

- Monitor stock levels and communicate with the kitchen manager to replenish supplies as needed.

- **Quality Control:**

- Taste and inspect dishes before serving to ensure they meet the restaurant’s quality standards.

- Implement and maintain food safety and sanitation standards.

- **Collaboration and Supervision:**

- Work collaboratively with other kitchen staff, including cooks, helpers, and dishwashers.

- Provide guidance and training to junior kitchen staff when necessary.

- **Menu Development:**

- Contribute to menu planning and development, introducing new South Indian dishes and specials.

- Stay updated on culinary trends and bring innovative ideas to the kitchen.

Requirements:

- **Experience:**

- Proven experience as a South Indian Cook, with a strong portfolio of traditional dishes.

- In-depth knowledge of South Indian cooking techniques, flavors, and spices.

- **Skills:**

- Excellent culinary skills, with an eye for detail and presentation.

- Strong organizational and multitasking abilities.

- Ability to work in a fast-paced environment and handle pressure effectively.

- **Education:**

- Formal culinary training or relevant certification is a plus but not required.

- **Physical Requirements:**

- Ability to stand for extended periods and perform physically demanding tasks.

- Good manual dexterity and sense of taste and smell.