Drums Hotel is a proudly independent family-run corner pub offering food and beverage, gaming machines, TAB wagering and a Thirsty Camel drive-through bottle shop.
We are seeking a Head Chef that can work closely with the Operations Manager and support all aspects of the kitchen including menu design, ordering, food safety supervision and compliance, management of stock, waste management and chemical and cleaning management. The position is based in Coburg, Victoria 3058.
The role reports to the CEO and works closely with the Operations Manager.
We are seeking a Head Chef that can work 38 hours per week and has experience working in pubs with excellent food and seasonal menus. The successful candidate must demonstrate the ability to work in a small high-pressure kitchen and work well with both kitchen staff and front of house staff.
Applications must include certification of food handling certificates and/or commercial cookery certificates.
The position is full time, with a salary of $70,000 - $75,000.
To apply, please email your resume and relevant qualifications to Annie at [email protected]
Key Responsibilities
To work with management on the creation of seasonal and specials menus that will entice and provide quality and well-priced food options for Drums Hotel customers.
To manage, lead and train kitchen staff in all operations of kitchen cleaning, food safety, meal preparation, cooking and presentation.
To deliver meal preparation and presentation with a high standard of quality and consistency with the seasonal and special menus, including meeting freezing, storage and hygiene requirements.
To perform as Drums Hotels Food Safety Supervisor and ensure compliance with Food Safety laws and regulations.
To maintain clean and safe kitchens, food preparation and storage areas at all times and ensure that your working environment is compliant with food safety regulations.
To liaise with the Operations Manager and CEO in monitoring and managing the kitchen’s OH&S and equipment.
To have an OH&S working knowledge of chemical and cleaning products and be able to supervise and train staff in accordance with chemical and cleaning industry requirements.
To perform at a level that is consistent with a professional Head Chef/tradesperson in appearance, behaviour and attitude in leading the high standard of kitchen management and service.
To monitor cost management of suppliers, sales, feedback and waste management in ensuring that meals are profitable.
To understand and articulate dietary requirements for menu development and and to meet customer requests.
To order and receive food, packaging and equipment – while monitoring the cost and quality of products and services provided by suppliers.
To liaise with the Operations Manager and CEO in preparation, planning and delivery of busy periods and seasonal events, demands and functions as required.
To liaise with the Operations Manager and CEO on rostering, recruitment and training.
Qualifications (if required)
Commercial Cookery qualifications
Current and relevant occupational health, hygiene and food handling qualifications
Current and relevant chemical and cleaning qualifications.
Essential
Knowledge of food preparation and presentation
Experience in menu design, cost management, waste management and supplier/stock management.
Ability to meet demands in a fast-paced kitchen and provide a high quality of service
Ability to work with management to order and receive goods, and manage relationships with suppliers.
To work well with and develop strong relationships with the kitchen team and the front of house team.
To be able to communicate and train both kitchen and front of house staff in kitchen operations.
Flexibility to work across a range of hospitality hours, including weekends, evenings and public holidays.
Desirable
Experience in, and exposure to a busy bistro/ kitchen environment
Experience cooking high volume traditional pub fare would be highly regarded.
We are seeking a Head Chef that can work closely with the Operations Manager and support all aspects of the kitchen including menu design, ordering, food safety supervision and compliance, management of stock, waste management and chemical and cleaning management. The position is based in Coburg, Victoria 3058.
The role reports to the CEO and works closely with the Operations Manager.
We are seeking a Head Chef that can work 38 hours per week and has experience working in pubs with excellent food and seasonal menus. The successful candidate must demonstrate the ability to work in a small high-pressure kitchen and work well with both kitchen staff and front of house staff.
Applications must include certification of food handling certificates and/or commercial cookery certificates.
The position is full time, with a salary of $70,000 - $75,000.
To apply, please email your resume and relevant qualifications to Annie at [email protected]
Key Responsibilities
To work with management on the creation of seasonal and specials menus that will entice and provide quality and well-priced food options for Drums Hotel customers.
To manage, lead and train kitchen staff in all operations of kitchen cleaning, food safety, meal preparation, cooking and presentation.
To deliver meal preparation and presentation with a high standard of quality and consistency with the seasonal and special menus, including meeting freezing, storage and hygiene requirements.
To perform as Drums Hotels Food Safety Supervisor and ensure compliance with Food Safety laws and regulations.
To maintain clean and safe kitchens, food preparation and storage areas at all times and ensure that your working environment is compliant with food safety regulations.
To liaise with the Operations Manager and CEO in monitoring and managing the kitchen’s OH&S and equipment.
To have an OH&S working knowledge of chemical and cleaning products and be able to supervise and train staff in accordance with chemical and cleaning industry requirements.
To perform at a level that is consistent with a professional Head Chef/tradesperson in appearance, behaviour and attitude in leading the high standard of kitchen management and service.
To monitor cost management of suppliers, sales, feedback and waste management in ensuring that meals are profitable.
To understand and articulate dietary requirements for menu development and and to meet customer requests.
To order and receive food, packaging and equipment – while monitoring the cost and quality of products and services provided by suppliers.
To liaise with the Operations Manager and CEO in preparation, planning and delivery of busy periods and seasonal events, demands and functions as required.
To liaise with the Operations Manager and CEO on rostering, recruitment and training.
Qualifications (if required)
Commercial Cookery qualifications
Current and relevant occupational health, hygiene and food handling qualifications
Current and relevant chemical and cleaning qualifications.
Essential
Knowledge of food preparation and presentation
Experience in menu design, cost management, waste management and supplier/stock management.
Ability to meet demands in a fast-paced kitchen and provide a high quality of service
Ability to work with management to order and receive goods, and manage relationships with suppliers.
To work well with and develop strong relationships with the kitchen team and the front of house team.
To be able to communicate and train both kitchen and front of house staff in kitchen operations.
Flexibility to work across a range of hospitality hours, including weekends, evenings and public holidays.
Desirable
Experience in, and exposure to a busy bistro/ kitchen environment
Experience cooking high volume traditional pub fare would be highly regarded.
