Our esteemed client, Nexus Operations Pty Ltd, trading as Royal Hotel Cassilis, is currently in search of a skilled Chef to join their team on a full-time basis. Over the years, they have taken pride in having built a remarkable reputation for outstanding cuisine, a finely stocked bar featuring top-tier selections, and impeccably clean and cozy accommodations, providing guests with a homely atmosphere to unwind. The hotel is located at 19-23 Buccleugh Street, Cassilis, New South Wales 2329.
Royal Hotel Cassilis expanded its capacity by introducing a spacious marquee, including additional accommodation choices in adjacent buildings, and persisted in restoring this splendid old pub to its former grandeur.
The role reports to the Operations Manager, Director and Licensee, and Culinary Director.
Qualifications and Requirements
• Relevant qualification as Chef, with a minimum of five years experience
• Relevant experience leading small regional kitchen with high-quality food
• Have to be comfortable living in a small remote town in the central west of New South Wales
Duties and Responsibilities
• Lead day-to-day management of the kitchen to ensure smooth operation through planning, ordering, preparation, service, and cleaning
• Oversee the preparation, cooking, and plating of quality food, ensuring consistency
• Be a part of the management team by providing menu plans for weekly and seasonal specials and maintaining a higher quality and cost-effective menu
• Enforce hygiene and ensure a clean kitchen
• Manage stock, ordering, and supplier relations within budget
• Train staff, including kitchen hands and future shift cooks
• Liaise with bar staff successfully, to support service delivery and food sales at the bar
• Contribute to the management of the hotel generally, providing a good example for other staff and managers
Salary:
$95,600 per annum
Royal Hotel Cassilis expanded its capacity by introducing a spacious marquee, including additional accommodation choices in adjacent buildings, and persisted in restoring this splendid old pub to its former grandeur.
The role reports to the Operations Manager, Director and Licensee, and Culinary Director.
Qualifications and Requirements
• Relevant qualification as Chef, with a minimum of five years experience
• Relevant experience leading small regional kitchen with high-quality food
• Have to be comfortable living in a small remote town in the central west of New South Wales
Duties and Responsibilities
• Lead day-to-day management of the kitchen to ensure smooth operation through planning, ordering, preparation, service, and cleaning
• Oversee the preparation, cooking, and plating of quality food, ensuring consistency
• Be a part of the management team by providing menu plans for weekly and seasonal specials and maintaining a higher quality and cost-effective menu
• Enforce hygiene and ensure a clean kitchen
• Manage stock, ordering, and supplier relations within budget
• Train staff, including kitchen hands and future shift cooks
• Liaise with bar staff successfully, to support service delivery and food sales at the bar
• Contribute to the management of the hotel generally, providing a good example for other staff and managers
Salary:
$95,600 per annum
