At Belmondos Kitchen, we do things differently. We create nourishing, flavour-driven food using organic produce, cooked from scratch, in a clean, well-run kitchen. We are a tight-knit, respectful team committed to doing things properly—with no shortcuts.

Right now, we're looking for skilled chefs who are:

Passionate about making delicious and nutritious food

Confident in their salad-making skills, with a strong sense of balance, texture, and flavour

Able to execute high-volume batch cooking to a consistently high standard

Genuinely excited by a creative challenge that changes daily

Experienced and reliable, with a professional attitude and strong work ethic

Have a minimum of 3-4 years of professional chef experience

Hold current Australian work rights as this is essential for the position

We also have a position available in our Meat & BBQ section – an exciting opportunity for someone with the skills and passion to work with premium ingredients in large-scale prep.

Daytime hours only. Casual, part-time, and full-time roles are available.

If you're a breakfast chef, production chef, or someone with serious kitchen skills, we encourage you to enquire and introduce yourself for future opportunities.

We are currently actively recruiting for general chef roles, breakfast chef positions, BBQ section chef roles, and production chef positions, with all positions available for the right candidates.

Belmondos Kitchen Values:

Integrity in everything we cook – we make it ourselves, from scratch

Respect for each other, our ingredients, and the work we do

Consistency – in attitude, execution, and quality

Growth – we challenge each other to keep learning and improving

Creativity – we don't follow trends, we set them

If you're lazy, looking to hide, or chasing shortcuts – this is not the kitchen for you.
But if you take pride in your food, enjoy being part of a high-performing team, and love the energy of working with purpose – you'll thrive here.

Apply in person at Belmondos Kitchen, 59 Rene Street, Noosaville. Ask for the Head Chef.
Or message us with your interest and experience.