The Royal Exchange of Sydney is a business club in the heart of Sydney's CBD, comprising of a restaurant, bar and event space, serving classic French/ British cuisine.
The Royal Exchange Catering & Events is seeking a FULL-TIME SOUS CHEF.
Applicant
The successful applicant will have a proven background and be able to demonstrate the following –
- Strong knowledge & experience in classic French & British fine dining cuisine
- Previous experience in a la carte, conference, canape & banquette dining
- Be able to plan, organise and monitor the preparation & cooking of food
- Be responsible for maintaining quality control of food from preparation to service
- Ability to develop seasonal restaurant, bar & event menus
- Creativity to produce daily & weekly restaurant 'specials'
- Experienced and focused on controlling food & labor costs in line with targets
- Food ordering, maintaining par stock levels, overseeing food storage areas
- Passion for training & developing team members
- Ownership of kitchen hygiene, cleanliness & food safety standards
- Ability to work well under pressure within a small team
- Be able to give and receive feedback
- Be able to communicate all food-related issues & complaints with the team
- Positive & flexible attitude
- Have full availability to work Monday to Sunday, breakfast, lunch & dinner
- At least 3–5 years of experience in a similar role
Details about the role
The role is ideally suited to an existing Sous Chef with strong experience in the position. The candidate must have a hands-on approach and enjoy working within a small team environment. They must be flexible with their work days and shifts, as these vary according to the requirements of the trade.
Roster - Monday to Sunday (5 days)
Shifts - Breakfast, Lunch & Dinner
Job Type: Full-time / Permanent
Salary: $70,000.00 – $80,000.00 per year
The Royal Exchange Catering & Events is seeking a FULL-TIME SOUS CHEF.
Applicant
The successful applicant will have a proven background and be able to demonstrate the following –
- Strong knowledge & experience in classic French & British fine dining cuisine
- Previous experience in a la carte, conference, canape & banquette dining
- Be able to plan, organise and monitor the preparation & cooking of food
- Be responsible for maintaining quality control of food from preparation to service
- Ability to develop seasonal restaurant, bar & event menus
- Creativity to produce daily & weekly restaurant 'specials'
- Experienced and focused on controlling food & labor costs in line with targets
- Food ordering, maintaining par stock levels, overseeing food storage areas
- Passion for training & developing team members
- Ownership of kitchen hygiene, cleanliness & food safety standards
- Ability to work well under pressure within a small team
- Be able to give and receive feedback
- Be able to communicate all food-related issues & complaints with the team
- Positive & flexible attitude
- Have full availability to work Monday to Sunday, breakfast, lunch & dinner
- At least 3–5 years of experience in a similar role
Details about the role
The role is ideally suited to an existing Sous Chef with strong experience in the position. The candidate must have a hands-on approach and enjoy working within a small team environment. They must be flexible with their work days and shifts, as these vary according to the requirements of the trade.
Roster - Monday to Sunday (5 days)
Shifts - Breakfast, Lunch & Dinner
Job Type: Full-time / Permanent
Salary: $70,000.00 – $80,000.00 per year
