RINGTHANE PTY LTD ATF THE HOTEL PROPERTY TRUST T/AS TRADEWIND HOTEL
Lead the team in a great kitchen environment as part of a well-established Western Australian group. Bring your experience, creativity, organisation and passion for food.
The Tradewinds Hotel is a vibrant venue located in a prime location in Fremantle, comprising all day service in our large indoor/outdoor restaurant & bar, full room service offering and busy function trading across multiple meeting & function rooms.
Prendiville Group proudly operates quality hospitality venues combining thoughtfully curated food operations, friendly service with a positive work environment. You will be a key player in developing an exciting new food and hospitality direction for the venue, working with Group Director of Food, Russell Blaikie and a supportive team, to articulate, develop, and execute the concept.
Tailor-made for a passionate professional, this role provides the scope for exercising your considerable knowledge and passion for food on a daily basis. Supported by an energetic team of like-minded chefs this role offers a variety of areas within the one venue and allows for diversity within the role
Duties:
• Direct, develop and maintain cuisine concepts and consistent standards of excellence for food preparation and presentation.
• Monitor budgets, profit and loss statements and forecasts to ensure effective cost control and profitability.
• Ensure all kitchen operations are running effectively and profitability.
• Oversee adherence to the use of the food safety manual.
• Initiate and implement menu engineering and portion control strategies to ensure profitable operation of all food outlets within the hotel.
• Establish and maintain standard recipe cards, including photographic presentation, of all menu items in food outlets within the hotel.
• Develop and maintain effective and professional working relationships with product sales representatives in order to benefit the hotel with superior service, pricing and product.
• Recruit, lead, motivate and develop direct reports. Conduct regular appraisals and provide feedback to maximize performance.
• Identify and develop high potential talent and contribute to succession planning initiatives.
• Liaise with Food and Beverage Manager and other relevant department heads on menu, guest feedback and service issues.
• Conduct regular meetings with Kitchen brigade and food and beverage service team to ensure information updates, open communication and facilitate operational improvements.
Requirements:
• Relevant Tertiary Cookery Qualifications
• Previous experience as an Executive Chef/Chef de Cuisine managing a kitchen with a team of Chefs
• Excellent Computer Skills (Microsoft Office Suite)
Salary: $90,000 - $100,000 per annum
Location: East Fremantle, WA 6158
Lead the team in a great kitchen environment as part of a well-established Western Australian group. Bring your experience, creativity, organisation and passion for food.
The Tradewinds Hotel is a vibrant venue located in a prime location in Fremantle, comprising all day service in our large indoor/outdoor restaurant & bar, full room service offering and busy function trading across multiple meeting & function rooms.
Prendiville Group proudly operates quality hospitality venues combining thoughtfully curated food operations, friendly service with a positive work environment. You will be a key player in developing an exciting new food and hospitality direction for the venue, working with Group Director of Food, Russell Blaikie and a supportive team, to articulate, develop, and execute the concept.
Tailor-made for a passionate professional, this role provides the scope for exercising your considerable knowledge and passion for food on a daily basis. Supported by an energetic team of like-minded chefs this role offers a variety of areas within the one venue and allows for diversity within the role
Duties:
• Direct, develop and maintain cuisine concepts and consistent standards of excellence for food preparation and presentation.
• Monitor budgets, profit and loss statements and forecasts to ensure effective cost control and profitability.
• Ensure all kitchen operations are running effectively and profitability.
• Oversee adherence to the use of the food safety manual.
• Initiate and implement menu engineering and portion control strategies to ensure profitable operation of all food outlets within the hotel.
• Establish and maintain standard recipe cards, including photographic presentation, of all menu items in food outlets within the hotel.
• Develop and maintain effective and professional working relationships with product sales representatives in order to benefit the hotel with superior service, pricing and product.
• Recruit, lead, motivate and develop direct reports. Conduct regular appraisals and provide feedback to maximize performance.
• Identify and develop high potential talent and contribute to succession planning initiatives.
• Liaise with Food and Beverage Manager and other relevant department heads on menu, guest feedback and service issues.
• Conduct regular meetings with Kitchen brigade and food and beverage service team to ensure information updates, open communication and facilitate operational improvements.
Requirements:
• Relevant Tertiary Cookery Qualifications
• Previous experience as an Executive Chef/Chef de Cuisine managing a kitchen with a team of Chefs
• Excellent Computer Skills (Microsoft Office Suite)
Salary: $90,000 - $100,000 per annum
Location: East Fremantle, WA 6158
