Our client, Aria Hotel Group Pty Ltd, trading as Mercure Ballarat Hotel & Convention Centre, is looking for a skilled Chef who is interested in joining their kitchen team on a full-time basis. Located at 613 Main Road, Golden Point, Victoria 3350, the hotel offers comprehensive event hosting, beautiful gardens for ceremonies, comfortable accommodations, and convenient access to Melbourne and surrounding attractions.
Set within seven acres of landscaped gardens, the hotel offers seven versatile function rooms, accommodating intimate gatherings of 20 to large events for up to 600 guests, with stunning indoor/outdoor settings for ceremonies and receptions.
The annual salary for the role is $70,000 to $80,000.
Responsibilities include:
• Planning and coordinating menus, estimating food and labour costs, and placing orders for food supplies to ensure efficient kitchen operations.
• Inspecting dishes at every stage of preparation and presentation to maintain high standards of quality and presentation.
• Collaborating with managers, dietitians, and kitchen and waiting staff to discuss food preparation issues, resolve problems, and improve overall kitchen performance.
• Providing training and guidance on cooking techniques, recipes, and food safety protocols to kitchen staff.
• Preparing and cooking a variety of dishes to high standards, ensuring consistency and quality.
• Enforcing strict adherence to hygiene regulations, including proper food handling, storage, and disposal procedures.
• Selecting, training, and mentoring kitchen staff to improve performance and morale.
• Freezing and preserving foods to extend shelf life and optimise inventory management.
• Conducting regular inventory management to track food stock levels, identify waste, and optimise ordering processes.
• Developing and implementing new recipes or menu items, ensuring they meet nutritional guidelines and customer preferences.
• Participating in menu engineering to analyse sales data, identify trends, and make recommendations for menu changes or promotions.
Qualifications:
• A Certificate IV in Hospitality Management or above.
• At least two (2) years of relevant work experience.
Set within seven acres of landscaped gardens, the hotel offers seven versatile function rooms, accommodating intimate gatherings of 20 to large events for up to 600 guests, with stunning indoor/outdoor settings for ceremonies and receptions.
The annual salary for the role is $70,000 to $80,000.
Responsibilities include:
• Planning and coordinating menus, estimating food and labour costs, and placing orders for food supplies to ensure efficient kitchen operations.
• Inspecting dishes at every stage of preparation and presentation to maintain high standards of quality and presentation.
• Collaborating with managers, dietitians, and kitchen and waiting staff to discuss food preparation issues, resolve problems, and improve overall kitchen performance.
• Providing training and guidance on cooking techniques, recipes, and food safety protocols to kitchen staff.
• Preparing and cooking a variety of dishes to high standards, ensuring consistency and quality.
• Enforcing strict adherence to hygiene regulations, including proper food handling, storage, and disposal procedures.
• Selecting, training, and mentoring kitchen staff to improve performance and morale.
• Freezing and preserving foods to extend shelf life and optimise inventory management.
• Conducting regular inventory management to track food stock levels, identify waste, and optimise ordering processes.
• Developing and implementing new recipes or menu items, ensuring they meet nutritional guidelines and customer preferences.
• Participating in menu engineering to analyse sales data, identify trends, and make recommendations for menu changes or promotions.
Qualifications:
• A Certificate IV in Hospitality Management or above.
• At least two (2) years of relevant work experience.
