Franquette Crêperie located in Bowral in the heart of the Southern Highlands, is seeking a talented and creative Head Chef to lead our kitchen and elevate our authentic French crêpe experience.
About Us:
Franquette Creperie opened in October 2023 and has fast become a local favourite and tourist destination. We trade for breakfast lunch and dinner 7 days, serving authentic French galettes and crêpes, are fully licensed and offer BYO.
Responsibilities:
Craft and execute a vast and authentic menu featuring a variety of sweet crepes and savoury galettes.
Lead a dynamic kitchen team, fostering a positive and collaborative culinary environment.
Ensure high standards of food quality, presentation and consistency.
Manage inventory, control costs and contribute to menu development.
Ensure the highest levels of hygiene and food safety
Requirements:
Proven experience as a Head Chef or Sous Chef in a similar setting.
Expertise in French cuisine and proficiency in crêpe-making techniques.
Strong leadership and organisational skills.
Passion for customer service and creating memorable dining experiences.
What We Offer:
Competitive salary of $75,000 - $87,000 + superannuation.
Opportunities for professional development and growth.
A supportive and friendly working environment.
The chance to make your mark on new and busy venture.
How to Apply:
Please submit your resume and a cover letter detailing your experience and vision for our kitchen to [email protected]. Please note applications without a covering letter will not be considered.
About Us:
Franquette Creperie opened in October 2023 and has fast become a local favourite and tourist destination. We trade for breakfast lunch and dinner 7 days, serving authentic French galettes and crêpes, are fully licensed and offer BYO.
Responsibilities:
Craft and execute a vast and authentic menu featuring a variety of sweet crepes and savoury galettes.
Lead a dynamic kitchen team, fostering a positive and collaborative culinary environment.
Ensure high standards of food quality, presentation and consistency.
Manage inventory, control costs and contribute to menu development.
Ensure the highest levels of hygiene and food safety
Requirements:
Proven experience as a Head Chef or Sous Chef in a similar setting.
Expertise in French cuisine and proficiency in crêpe-making techniques.
Strong leadership and organisational skills.
Passion for customer service and creating memorable dining experiences.
What We Offer:
Competitive salary of $75,000 - $87,000 + superannuation.
Opportunities for professional development and growth.
A supportive and friendly working environment.
The chance to make your mark on new and busy venture.
How to Apply:
Please submit your resume and a cover letter detailing your experience and vision for our kitchen to [email protected]. Please note applications without a covering letter will not be considered.
