Waste minimisation jobs

Chef

Compass Group Australia · Posted Nov 10, 2026

Open

Maroochydore, Queensland, Australia
On-site
Part-time
A$29–A$29 per hour
3+ years

Chef

Compass Group Australia · Posted Nov 10, 2026

Open

Maroochydore, Queensland, Australia
On-site
Part-time
A$29–A$29 per hour
3+ years

Chef - Holiday Inn Express PT Melbourne

Compass Group Australia · Posted Nov 10, 2026

Open

Melbourne, Victoria, Australia
Part-time
A$29–A$29 per hour
3+ years

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Chef - Part-Time

Compensation

$29.46 Per Hour + Penalty Rates + 12% Super

Responsibilities

Assisting and overseeing the preparation, cooking and presentation ensuring that the food you offer at the site is delivered to an exceptional standard across our menus and daily specials.
Actively maintain a complete awareness and desire for nutrition and healthy eating.
Championing the significance of allergy awareness and ensuring controls are adhered to.
Influencing food costs via portion control, waste minimisation & stock control.
Ensure the safe production of a high-quality product without compromise to the food safety guidelines provided.

Requirements

Cert. III Commercial Cookery

Skills

cooking food preparation portion control waste minimisation stock control allergen management

Breakfast Chef

Rosewood Hotel Group · Posted Nov 8, 2026

Open

Queenstown, Otago, New Zealand

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Lead the creation and execution of a refined breakfast menu for a luxury lodge, ensuring high standards of quality, presentation, and food safety.

Compensation

Enjoy competitive remuneration and opportunities for professional growth within the Rosewood global portfolio.

Responsibilities

Prepare and execute a refined breakfast menu featuring both classic and innovative offerings.
Ensure consistency, presentation, flavour, and timing meet Rosewood Matakauri’s luxury standards.
Work efficiently while maintaining exceptional attention to detail in a high-performing kitchen.
Collaborate with the culinary team on seasonal updates, specialty items, and enhancements.
Uphold strict standards of hygiene, food safety, and kitchen organisation.

Skills

Breakfast cuisine Contemporary techniques Elegant presentation Food safety Stock control Ordering Waste minimisation Early mornings Weekends Peak seasons

Benefits

Competitive remuneration
Professional growth opportunities

See full job description

Demi Chef de Partie - Bakery

Rosewood Hotel Group · Posted Nov 1, 2026

Open

Doha, Baladiyat ad Dawhah, Qatar

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Prepare and deliver high‑quality bakery products under the direction of the bakery leadership team, in accordance with hotel standards.

Compensation

A competitive salary and benefits package

Responsibilities

Prepare and bake breads, rolls, viennoiserie and other bakery items according to approved recipes and production schedules.
Weigh and scale ingredients accurately and monitor mixing, dough development, fermentation, proofing and baking.
Prepare mise en place, check product quality and ensure timely delivery to outlets and banquets.
Assist with inventory checks, correct storage and minimisation of food waste.
Coordinate daily production with the pastry and culinary management teams according to restaurant, banquet and other outlet requirements.

Skills

Baking Mise en place Inventory management Food safety Hygiene and sanitation Portion control Waste minimisation

Village Cook

IHG · Posted Jun 2, 2026

Open

Australia
A$28–A$28
2+ years

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Support the culinary team by preparing and serving quality meals in the colleague dining facility at InterContinental Hayman Great Barrier Reef.

Compensation

Base rate $28.38 + penalties + loading

Responsibilities

Preparing and cooking meals for our colleague dining facility
Ensuring food is consistently presented and served to a high standard
Catering for dietary requirements and cultural preferences
Maintaining food safety, hygiene, and HACCP standards
Supporting stock rotation, inventory management, and waste minimisation

Skills

Commercial Cookery Banqueting Bulk food production Catering up to 400 guests Multicultural environment Recipe and ingredient knowledge Food safety Hygiene practices