Head home Jump to Skillspassport

Discover your future in Hospitality and Tourism

Your next team member awaits...
Is Tourism your game? Take the plunge!
Get your hospitality career cooking!!
Is Tourism your game? Take the plunge!

Get your hospitality career cooking!!

Your next team member awaits...
CAREERS

Proud to be a Chef

Entries open next week on 1 August for the 2018 iteration of Fonterra’s Proud to be a Chef—Australia’s number one foodservice mentoring program which gives culinary apprentices from all over Australia the chance to be one of 32 participants in what is billed a life-changing experience.

The program is designed to help create tomorrow’s culinary leaders through the recognition, professional development and ongoing support of today’s apprentices.

“Our focus is on identifying and developing the raw talent of those incredibly passionate young chefs who want to excel in the foodservice industry,” Fonterra Foodservice Channel marketing manager Alastair McCausland said.

“We aim to provide them with the best mentoring experience possible, not just for the duration of the program but over the longer term to ensure they stay engaged and inspired about a career in the kitchen.”

Each February, the Proud to be a Chef judges choose 32 finalists who are flown to Melbourne to take part in an all-expenses paid four-day mentoring program jam-packed with field tours, skills workshops, dining at prominent restaurants and educational classes with industry leaders. At the end of the program, the stand-out apprentice is awarded the title of Proud to be a Chef winner and receives an international culinary scholarship tailored to their personal interests and goals as a professional chef.

Mentors for the 2018 program will be Frank Camorra, chef/owner of award-winning MoVida Bar de Tapas; Tony Twitchett, executive chef of Taxi Kitchen Melbourne, esteemed as one of the city’s best restaurants; and Peter Wright, Fonterra Foodservice executive chef.

“These leading foodservice professionals have made their mark in the industry and are now focused on giving back to the next generation of apprentice chefs—it’s terrific to have them on board,” McCausland said. “The program gives our apprentices the chance to work up close and personal with these mentors through masterclasses and in their own restaurants.”

For full details about Proud to be a Chef, entry forms and contact information please visit the website.

CAREERS

The Star Sydney is looking for Apprentice Chefs

Star Sydney are currently taking expressions of interest for enrollment in The Star Culinary Institution to start in early December.

Read more...

CAREERS

William Angliss Event Management courses

Why settle for walking the red carpet when you can run the whole show? With our Event Management courses you can learn how to plan, fund, market and manage successful events.

Read more...

CAREERS

Culinary Jobs at ICC Sydney

ICC Culinary Services - delivering exceptional food and beverage experiences.

Read more...

CAREERS

Butcher Aspire - put some meat on your career bones!

Interested in starting your butchery career? HTN is looking for individuals to undertake the HTN Aspire Program at Granville TAFE with the opportunity to score a butchery apprenticeship with HTN at the end.

Read more...

CAREERS

William Angliss Institute - Apply now for July start

Interested in becoming a leader in the Foods, Hospitality or Hotel Management industries?

Read more...

CAREERS

HTN Apprentices - Become an Apprentice Chef today!

A career as a professional Chef is both fulfilling and indeed rewarding with very real opportunity for career advancement, travel abroad, and job satisfaction.

Read more...

CAREERS

ICC Sydney - current jobs and future careers

Now open, ICC Sydney is Australia’s premier fully-integrated convention, exhibition and entertainment precinct.

Read more...

CAREERS

QTIC Salute to Excellence Awards

The QTIC Salute to Excellence Awards recognises Year 11 and 12 students that are under-taking or have recently completed vocational education and training in tourism, food and beverage and cookery.

Read more...