Head Chef - Fine Dining Resorts | Paid Hours & Lodging

Narooma; Australia; Remote; AUD 34,000 - 62,000; Full time

Benefits offered by this job

Transport to/from venue

Single accommodation

Meals on shift

Paid hours

Job summary

Atlas Adventure is seeking trades-qualified Chefs for 4–8 week contracts across Resorts, Hotels, Pubs and upmarket venues in Australia. Roles include Solo, Senior Chef and Chef de Partie, with opportunities for ongoing work after completion.

You’ll join a team of 10+ in fine dining settings, delivering lunch and dinner with A la Carte and bulk cooking, while maintaining high quality and attention to detail.

Qualifications

• Are you a trade qualified Chef with 3-5 years experience, plus:
• Possess a strong work ethic and have excellent communication skills
• Can produce consistent quality
• Have a positive and 'can do' attitude
• Own traditional uniform and knives
• Have experience in quality a la carte dining or bulk cooking
• Have a keen eye with high attention to detail
• Would like to assist with menu planning and suggestions
• Enjoy the benefits of expanding your experience and knowledge
• Have passion and enthusiasm to motivate not only yourself but a team as well

Responsibilities

• Work in a team of approx. 10+ people
• Fine Dining/ Upmarket Resort environments
• Lunch and Dinner service
• Execute preparation for A la Carte and bulk cooking
• Maintain high standards of food quality and presentation

Skills

Trade qualified Chef

Strong work ethic

Excellent communication

Consistent quality

Positive can-do attitude

Own uniform and knives

A la carte/bulk cooking

Attention to detail

Menu planning assistance

Team motivation

Education

Culinary qualification

Job description

Atlas Adventure is seeking trades-qualified Chefs for 4–8 week contracts across Resorts, Hotels, Pubs and upmarket venues in Australia. Roles include Solo, Senior Chef and Chef de Partie, with opportunities for ongoing work after completion.

You’ll join a team of 10+ in fine dining settings, delivering lunch and dinner with A la Carte and bulk cooking, while maintaining high quality and attention to detail.