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Posted today

Chef

Atlas Recruitment Experts
Goldfields Area WA•Full time
$75k - $85k
Above avg
KEY POINTS WE FOUND
  • Prepare, cook and present a variety of dishes for buffet service and events.
  • Plan and contribute to buffet menus and catering selections.
  • Supervise and guide kitchen staff to maintain food quality and safety standards.
Posted today

Chef

Atlas Recruitment Experts
Goldfields Area WA•Full time
$85k - $95k
Above avg
KEY POINTS WE FOUND
  • Prepare, cook and present a variety of dishes for buffet service and events.
  • Supervise kitchen staff and maintain food safety standards.
  • Plan menus and manage food inventory effectively.
Posted 24d ago

Chefs

Exchange Hotel Kalgoorlie
Kalgoorlie WA 6430•Full time
$70k - $100k
Above avg
KEY POINTS WE FOUND
  • Work with the kitchen team to ensure smooth operation of all kitchen duties.
  • Demonstrate understanding of food preparation and production while adhering to safety policies.
  • Maintain high service standards and contribute to the overall success of the venue.
Posted 13d ago

Chefs

Exchange Hotel Kalgoorlie
Kalgoorlie WA 6430•Full time
$70k - $100k
Above avg
KEY POINTS WE FOUND
  • Work with the kitchen team to ensure smooth operation of all kitchen duties.
  • Demonstrate understanding of food preparation and production while adhering to safety policies.
  • Maintain high service standards and contribute to the overall success of the venue.
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Posted today

Head Chef

Compass Group
Goldfields Area WA•Full time
~$80k - $100k(Estimated)
KEY POINTS WE FOUND
  • Lead a high-performing culinary team to deliver exceptional food experiences.
  • Oversee catering services focusing on quality menu design and customer satisfaction.
  • Manage operational, financial, and people performance in a dynamic environment.
Posted 13d ago

Junior Sous Chef

ACCOR
Hyden WA 6359•Full time
~$60k - $80k(Estimated)
KEY POINTS WE FOUND
  • Support the Executive Chef in leading the kitchen and delivering consistently high culinary standards.
  • Oversee preparation, presentation and quality of food across the operation.
  • Coach, mentor and develop junior chefs, helping them grow their skills and confidence.