Rydges Kalgoorlie is a 92 Room Hotel with a kitchen that covers multiple outlets including restaurant, bar, in-room dining and conferencing.
Seeking an experienced chef to lead the team to success.
Position Title: Executive Chef
Department: Kitchen
Reports to: General Manager
Hours of Work: Full Time, 38 Hour Minimum, as rostered/required, including Shift Work & Weekends
Function/Purpose:
The Executive Chef will manage the kitchen for the operation of all hotel outlets, develop menus and create delectable recipes. The ideal candidate for this position is creative, enthusiastic and passionate about food. Using industry experience and knowledge to optimise operations, mentor & inspire the kitchen team. Controlling and directing the food preparation process to ensure quality, profitability, best practice and safety. Approving and polishing dishes before they reach the customer. Managing and working closely with other Chefs of all levels. Building and maintaining great professional relationships.
Responsibilities:
• Planning menus, estimating food and labour costs, and ordering food supplies
• Monitoring quality of dishes at all stages of preparation and presentation
• Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
• Demonstrating techniques and advising on cooking procedures
• Preparing and cooking food
• Explaining and enforcing hygiene regulations
• Recruit, train and manage staff
• Prepare, freeze and preserve foods
• Ensuring all company policies are adhered to
• Work diligently towards budget targets
• To ensure that the Hotel’s kitchens produce a high quality food product at all times
• To anticipate and attend to the guest’s needs and desires immediately
• To create, monitor and maintain rosters to ensure that all sections and areas within the kitchen are properly staffed
• To review kitchen staff timesheets daily
• To manage staff leave requests and approvals
• To delegate duties to kitchen staff
• To liaise with all other stakeholders with regard to the restaurant and banquet functions
• To liaise with the F&B or Restaurant Manager and front of house staff to ensure a smooth running operation
• To ensure that all standard recipes are followed in all outlets
• To monitor the rotation of stock in all storage facilities
• To maintain yourself appearance in accordance with the hotel’s grooming standards
• To maintain a clean & safe working environment
• To have a full knowledge of, and practice the hotel’s established occupational health and safety guidelines (OH&S) and ensure the kitchen is run with the safest food and hygiene practices and is audit compliant at all times
• To attend all scheduled meetings
• To achieve financial targets and budgets set for expenditure including labour, food and operational costs
• To ensure the restaurant operates profitably
• To approve and track orders and invoices
• To prepare justification for and seek approval for non-consumable or non-budgeted expenditure
• To present a standard of food that consistently meets the expectations of guests and internal customers of the hotel
• To rectify arising customer problems or complaints
• To keep up to date on menu trends and recipes
• To ensure the protection and maintenance of all operating equipment
• To inspect supplies, equipment, and work areas for cleanliness and functionality
• To facilitate the efficient and effective staffing of the kitchen such that financial and service quality targets are achieved
• Maximizing the productivity of the kitchen staff
• Kitchen members are working productively and harmoniously together as a team
• Represent and maintain professional working relationships with all departments and managers
• To perform any other reasonable duties as directed by the General Manager
Skills, Qualifications, Experience:
- Cert III, IV or Diploma in Commercial Cookery (SIT30813)
- Chef Trade Qualification
- Min 4 Years Chef Experience
- Min 2 Years Management Experience
- Food Safety Supervisor Accreditation
Seeking an experienced chef to lead the team to success.
Position Title: Executive Chef
Department: Kitchen
Reports to: General Manager
Hours of Work: Full Time, 38 Hour Minimum, as rostered/required, including Shift Work & Weekends
Function/Purpose:
The Executive Chef will manage the kitchen for the operation of all hotel outlets, develop menus and create delectable recipes. The ideal candidate for this position is creative, enthusiastic and passionate about food. Using industry experience and knowledge to optimise operations, mentor & inspire the kitchen team. Controlling and directing the food preparation process to ensure quality, profitability, best practice and safety. Approving and polishing dishes before they reach the customer. Managing and working closely with other Chefs of all levels. Building and maintaining great professional relationships.
Responsibilities:
• Planning menus, estimating food and labour costs, and ordering food supplies
• Monitoring quality of dishes at all stages of preparation and presentation
• Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
• Demonstrating techniques and advising on cooking procedures
• Preparing and cooking food
• Explaining and enforcing hygiene regulations
• Recruit, train and manage staff
• Prepare, freeze and preserve foods
• Ensuring all company policies are adhered to
• Work diligently towards budget targets
• To ensure that the Hotel’s kitchens produce a high quality food product at all times
• To anticipate and attend to the guest’s needs and desires immediately
• To create, monitor and maintain rosters to ensure that all sections and areas within the kitchen are properly staffed
• To review kitchen staff timesheets daily
• To manage staff leave requests and approvals
• To delegate duties to kitchen staff
• To liaise with all other stakeholders with regard to the restaurant and banquet functions
• To liaise with the F&B or Restaurant Manager and front of house staff to ensure a smooth running operation
• To ensure that all standard recipes are followed in all outlets
• To monitor the rotation of stock in all storage facilities
• To maintain yourself appearance in accordance with the hotel’s grooming standards
• To maintain a clean & safe working environment
• To have a full knowledge of, and practice the hotel’s established occupational health and safety guidelines (OH&S) and ensure the kitchen is run with the safest food and hygiene practices and is audit compliant at all times
• To attend all scheduled meetings
• To achieve financial targets and budgets set for expenditure including labour, food and operational costs
• To ensure the restaurant operates profitably
• To approve and track orders and invoices
• To prepare justification for and seek approval for non-consumable or non-budgeted expenditure
• To present a standard of food that consistently meets the expectations of guests and internal customers of the hotel
• To rectify arising customer problems or complaints
• To keep up to date on menu trends and recipes
• To ensure the protection and maintenance of all operating equipment
• To inspect supplies, equipment, and work areas for cleanliness and functionality
• To facilitate the efficient and effective staffing of the kitchen such that financial and service quality targets are achieved
• Maximizing the productivity of the kitchen staff
• Kitchen members are working productively and harmoniously together as a team
• Represent and maintain professional working relationships with all departments and managers
• To perform any other reasonable duties as directed by the General Manager
Skills, Qualifications, Experience:
- Cert III, IV or Diploma in Commercial Cookery (SIT30813)
- Chef Trade Qualification
- Min 4 Years Chef Experience
- Min 2 Years Management Experience
- Food Safety Supervisor Accreditation
