Sous Chef and CDP – Mornington Peninsula
A great opportunity exists for a Sous Chef and a Chef de Partie to join a regional Restaurant located on the Mornington Peninsula less than 100KM from Melbourne. It’s a popular, well established business within a tourist destination with a thriving local community and frequent tourists who visit more than once. Sponsorship opportunity if required – Must currently be in Australia.
This is an opportunity for someone to lead a team and continue build, expand and develop the menu. The owners are looking for chefs who can bring new idea’s to the table and help strengthen its reputation and increase the offering as a destination venue, while keeping its existing bustling trade coming back for what they love.
ABOUT THE ROLE
2 x Full time position $65K to $80K plus super.
What we are looking for chefs that have a ‘can do’ attitude and can tick the majority of items below:
Duties
• Menu planning and development
• Be creative with the a new menu
• Estimating food and labor costs
• Liaising with suppliers and use of seasonal and local produce
• Monitoring quality of dishes at all stages of preparation and presentation
• Ensuring hygiene regulations are met
• The ability to lead, train and nature staff with leadership skills
• Autonomously run your own kitchen
• Prepare and serves the meals with pride
• Set a seasonal menu, while introducing some fresh ideas
• Manage and maintain stock efficiently
• Keep records of expenses and wastage
• Maintain an immaculately clean kitchen at all times
• Work at pace and can be flexible with client requests
SKILLS & EXPERIENCE
You will have at a minimum a Certificate IV or 4 year’s experience working in a kitchen as a Sous Chef and/or Chef de Partie.
Experience Required
• Show creativity in cookery techniques and ability to train others
• Work well under pressure
• Team oriented
• Positive, punctual and professional approach
• Familiar with food safety and OHS guidelines
• Attention to detail
• Competency with ordering and managing stock
Please note, only short-listed candidates will be contacted.
Responsibilities
• Manage finances for kitchen operations
• Produce quality food
• Oversee menu creation
• Train junior personnel
Qualifications
• Cert IV in Commercial Cookery
• 4+ years of kitchen experience
• Experience in leading and supervising junior chefs
• Experience working within budget constraints