Do you thrive in the kitchen? We are hiring for multiple chef roles to share their creative flair with our kitchen team.
We currently have positions available for Demi Chef, Chef de Partie, and Head Chef - Across a range of Australian regional locations outside of Sydney, Melbourne, & Brisbane.
As our next Demi Chef, you will:
- Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
- Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency.
- Maintain strong product knowledge of menu items and seasonal ingredients
- Ensures adequate support, leadership and training is provided to kitchen Team Members of a lower level.
- Facilitate open communication with Management to ensure understanding of cuisine standards
- Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times.
- Ensures supplies and resources are maintained to within par levels
- Ensures completion of daily mise-en-place lists
- Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
- Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
- Undertaking of kitchen duties, including cleaning of equipment and preparing service
As our next Chef de Partie, you will:
- Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service. • Oversees training, growth and development of kitchen Team Members of a lower level, ensuring consistent leadership is demonstrated in the kitchen during service periods.
- Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency.
- Keep up to date with industry changes by actively networking with industry peers and venues
- Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods
- Facilitate open communication within the kitchen team to ensure understanding of cuisine standards
- Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times.
- Ensures supplies and resources are maintained to within par levels
- Ensures completion of daily mise-en-place lists
- Oversees ordering and stock control
- Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
- Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
- Undertaking of kitchen duties when required, including cleaning of equipment and preparing service areas
As our next Head Chef, you will:
- Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service. • Responsible for achieving set profit targets for the outlet.
- Demonstrates superior product knowledge of menu items and seasonal ingredients and ensures this knowledge is filtered down to the wider kitchen team.
- Keep up to date with industry changes by actively networking with industry peers and venues.
- Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods.
- Facilitate open communication within the kitchen team to ensure understanding of cuisine standards.
- Seasonal a-la-carte menu design and costing with expectation to capture both in-house and local markets.
- Implement daily/weekly specials
- Banquet menu design to achieve a quality, easily marketed product that is cost effective.
- Assist in achieving set targets on cost of food.
- Monthly accurate stock takes of all consumables.
- Ensures supplies and resources are maintained to within par levels – overseeing ordering and stock control where necessary.
- Ensures completion of daily mise-en-place lists.
- Minimises wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage.
- Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times.