We have an exciting opportunity for an enthusiastic Junior Sous Chef and a Chef de Partie. Along with the Executive Chef & kitchen team, you will be overseeing the kitchen operations.
The Junior Sous Chef and Chef de Partie will play an integral role in the kitchen team and the successful applicant must have proven hands-on experience in a busy venue that thrives on providing exceptional food.
Salary range 63K – 85K + super
Duties
Leading the Kitchen team and providing hands-on support.
Planning and coordination of Food operations in consultation with other department managers to achieve short and long
term business objectives.
Working with Kitchen staff on the introduction and implementation of new and innovative menus to generate revenue
and meet customer expectations.
Ensuring the correct use of inventory control systems, purchasing and delivery of supplies through supply options, suppliers,
product quality, cost levels, and contract negotiations.
Management of assigned HACCP (food hygiene) plan.
Qualifications and Experience Required
Trade qualified Chef (5+ years experience).
Experience of working in the Food and Beverage industry.
Assisting in writing menus and the implementation of menu and function packages.
Management of a Functions and Events Kitchen Brigade.
Major event and public catering.
Multi-function Food and Beverage operations.
Ability to maintain high workloads, and meet deadlines within specified time frames.
Demonstrate strong leadership and management skills.
Please note, only short-listed candidates will be contacted.
Thank you.