Prendiville Group owns and operates 21 iconic tourism, hospitality, and entertainment facilities across three states. Hotel Rottnest and Samphire Rottnest are well known for offering a unique experience with amazing views over Thomson Bay. We have an exciting opportunity for a Head Chef. Working alongside Senior Management, you will be enthusiastic, motivated and able to work well in a very fast paced environment. Having worked in a similar role within the hospitality industry, you will be a team player with excellent communication skills and attention to detail. We offer a truly unique working environment where you will be able to experience all that Rottnest Island has to offer– from snorkelling, diving, fishing surfing, paddle boarding, playing a round of golf/ mini golf, go skydiving, island bus tours, lawn bowls, or even hire a boat. Rottnest Island has so much to experience, and we can’t wait to show you our island playground. Your Benefits:
63 amazing beaches right on your doorstep
Accommodation, meals, utilities, and linen provided
Inclusive team environment
Master Key Program – group wide discounts across all properties
Career progression across the entire Prendiville Group
Primary Objectives:
Direct, develop and maintain cuisine concepts and consistent standards of excellence for food preparation and presentation.
Maintain the wages and COS per budget and forecast expectation.
Lead and manage the kitchen team to ensure a work environment which promotes the business and is an integral part of a profitable restaurant, successfully contributing to the achievement of quality standards, business objectives and profit targets.
Implement, monitor, and review The Food Safety Manual to ensure food safety program meets the requirements of law.
Facilitate and monitor the implementation of kitchen policies and procedures, guidelines, and programs.
Lead the kitchen with example and maintain the food standards in all the different food deliveries.
Ensure all kitchen operations are running effectively and profitability.
Maintain standard recipe cards, including photographic presentation, of all menu items in food outlets within the venue.
Ensure daily monitoring and control of all food purchasing, purchasing specifications and food stock control.
Supervise and maintain quality control for outgoing meals and incoming produce according to specification.
Conduct regular meetings with Kitchen brigade and food and beverage service team to ensure information updates, open communication and facilitate operational improvements.
Conduct Daily inspections of the department. Oversee cleaning operations ensuring high standards of kitchen cleanliness and hygiene are always maintained. Ensure pest prevention and controls.
Attend meetings relating to the department as required.
Provide adequate supervision, instruction, and training to ensure employees have the knowledge and skills required to undertake their work duties safely and in a manner which minimizes risk to the environment.
Comply with OSH policies and procedures relevant to the area of work.
Demonstrated hands-on approach with a passion for food and presentation.
Carrying out any other duties as directed by the Executive team.
Strong leadership and management skills with the ability to create a motivating environment.
Administration
To assist the Executive Chef in the planning and preparation of Budgets and Forecasts for the venue.
Ensure that all revenues as per budget are achieved or exceeded. Must ensure that all payroll, COS and operating expenses are kept within budget expectations.
To process and code relevant invoices and ensure Buy Force practises and standards are maintained.
Responsible for ensuring that payroll administrative requirements are complied with.
To deal with all issues relating to employees’ queries on payroll, disputes/conflict and misconduct in a timely manner and if unable to resolve to liaise with the Executive Chef.
Leadership
Overseeing the smooth running of the day-to-day operations and being available at all times to effectively resolve any complications which arise in a calm and professional manner which sets the standard for all team members to follow.
Providing your team with guidance and direction on both a daily and strategic level, including providing regular performance reviews and feedback
Acknowledging that all employees are valued and important members of the hotel team and ensuring their contributions to the success of the business are recognised and rewarded.
Always using factual and current information in order to make informed and ethical business decisions.
Gaining and maintaining leadership credibility in your area of operations by exhibiting consistently high standards of personal ethics and behaviour and providing a credible and mature role model to guide your team.
Communication
Actively communicating Samphire Rottnest and Hotel Rottnest’s business goals.
Encouraging and supporting staff initiatives which may assist those goals.
Ensuring effective communication with employees at all levels, through methods such as daily departmental briefings and weekly Department Head meetings.
Using the Duty Managers logbook to ensure all relevant outlet information and events are communicated and are also recorded for future reference.
Ensuring the flow of information regarding product development and updates to all relevant personnel.
Must be able to LIVE ON the island. Accommodation will be provided.
Location: Rottnest Island, Perth WA
Salary $80K - $90K
63 amazing beaches right on your doorstep
Accommodation, meals, utilities, and linen provided
Inclusive team environment
Master Key Program – group wide discounts across all properties
Career progression across the entire Prendiville Group
Primary Objectives:
Direct, develop and maintain cuisine concepts and consistent standards of excellence for food preparation and presentation.
Maintain the wages and COS per budget and forecast expectation.
Lead and manage the kitchen team to ensure a work environment which promotes the business and is an integral part of a profitable restaurant, successfully contributing to the achievement of quality standards, business objectives and profit targets.
Implement, monitor, and review The Food Safety Manual to ensure food safety program meets the requirements of law.
Facilitate and monitor the implementation of kitchen policies and procedures, guidelines, and programs.
Lead the kitchen with example and maintain the food standards in all the different food deliveries.
Ensure all kitchen operations are running effectively and profitability.
Maintain standard recipe cards, including photographic presentation, of all menu items in food outlets within the venue.
Ensure daily monitoring and control of all food purchasing, purchasing specifications and food stock control.
Supervise and maintain quality control for outgoing meals and incoming produce according to specification.
Conduct regular meetings with Kitchen brigade and food and beverage service team to ensure information updates, open communication and facilitate operational improvements.
Conduct Daily inspections of the department. Oversee cleaning operations ensuring high standards of kitchen cleanliness and hygiene are always maintained. Ensure pest prevention and controls.
Attend meetings relating to the department as required.
Provide adequate supervision, instruction, and training to ensure employees have the knowledge and skills required to undertake their work duties safely and in a manner which minimizes risk to the environment.
Comply with OSH policies and procedures relevant to the area of work.
Demonstrated hands-on approach with a passion for food and presentation.
Carrying out any other duties as directed by the Executive team.
Strong leadership and management skills with the ability to create a motivating environment.
Administration
To assist the Executive Chef in the planning and preparation of Budgets and Forecasts for the venue.
Ensure that all revenues as per budget are achieved or exceeded. Must ensure that all payroll, COS and operating expenses are kept within budget expectations.
To process and code relevant invoices and ensure Buy Force practises and standards are maintained.
Responsible for ensuring that payroll administrative requirements are complied with.
To deal with all issues relating to employees’ queries on payroll, disputes/conflict and misconduct in a timely manner and if unable to resolve to liaise with the Executive Chef.
Leadership
Overseeing the smooth running of the day-to-day operations and being available at all times to effectively resolve any complications which arise in a calm and professional manner which sets the standard for all team members to follow.
Providing your team with guidance and direction on both a daily and strategic level, including providing regular performance reviews and feedback
Acknowledging that all employees are valued and important members of the hotel team and ensuring their contributions to the success of the business are recognised and rewarded.
Always using factual and current information in order to make informed and ethical business decisions.
Gaining and maintaining leadership credibility in your area of operations by exhibiting consistently high standards of personal ethics and behaviour and providing a credible and mature role model to guide your team.
Communication
Actively communicating Samphire Rottnest and Hotel Rottnest’s business goals.
Encouraging and supporting staff initiatives which may assist those goals.
Ensuring effective communication with employees at all levels, through methods such as daily departmental briefings and weekly Department Head meetings.
Using the Duty Managers logbook to ensure all relevant outlet information and events are communicated and are also recorded for future reference.
Ensuring the flow of information regarding product development and updates to all relevant personnel.
Must be able to LIVE ON the island. Accommodation will be provided.
Location: Rottnest Island, Perth WA
Salary $80K - $90K
