Well located in the centre of town, ibis styles Karratha sits within walking distance of the main shopping centre. Featuring 47 rooms, this Karratha hotel is warm and welcoming, with an outdoor pool, BBQ area and a bistro providing pleasant al fresco dining. ibis Styles Karratha also features a bar, a bottle shop and2 conference rooms, making it a great option for leisure and business guests alike.
The Head Chef is responsible for the overall management of the outlet (or multiple outlets), leading the work of all Kitchen Team Members to ensure the efficient and effective operation of the department, overall profitability and reputation within the industry.
Primary Responsibilities
• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Responsible for achieving set profit targets for the outlet.
• Demonstrates superior product knowledge of menu items and seasonal ingredients and ensures this knowledge is filtered down to the wider kitchen team.
• Keep up to date with industry changes by actively networking with industry peers and venues.
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods.
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards.
• Seasonal a-la-carte menu design and costing with expectation to capture both in-house and local markets.
• Implement daily/weekly specials
• Banquet menu design to achieve a quality, easily marketed product that is cost effective.
• Assist in achieving set targets on cost of food.
• Monthly accurate stock takes of all consumables.
• Ensures supplies and resources are maintained to within par levels – overseeing ordering and stock control where necessary.
• Ensures completion of daily mise-en-place lists.
• Minimises wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage.
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times.
EXPERIENCE:
• Minimum level of qualification required – Certificate 3 in Commercial Cookery
• Experience as a Head Chef with a history of leading high performance teams.
• Experience in controlling labour and food costs are essential
• Experience working within a hotel environment
• Demonstrated experience in leading and inspiring an enthusiastic and talented kitchen team to deliver a memorable culinary experience
• Knowledge of food safety practices
• Experience in managing day-to-day staffing requirements, rostering, planning and assigning work, and establishing performance and development goals for team members to increase engagement
• Strong product knowledge of menu items and seasonal ingredients
• Knowledge of how to operate kitchen equipment safely.
Salary: From $73,150 to $80,000 per annum
Location: Karratha WA 6714
The Head Chef is responsible for the overall management of the outlet (or multiple outlets), leading the work of all Kitchen Team Members to ensure the efficient and effective operation of the department, overall profitability and reputation within the industry.
Primary Responsibilities
• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Responsible for achieving set profit targets for the outlet.
• Demonstrates superior product knowledge of menu items and seasonal ingredients and ensures this knowledge is filtered down to the wider kitchen team.
• Keep up to date with industry changes by actively networking with industry peers and venues.
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods.
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards.
• Seasonal a-la-carte menu design and costing with expectation to capture both in-house and local markets.
• Implement daily/weekly specials
• Banquet menu design to achieve a quality, easily marketed product that is cost effective.
• Assist in achieving set targets on cost of food.
• Monthly accurate stock takes of all consumables.
• Ensures supplies and resources are maintained to within par levels – overseeing ordering and stock control where necessary.
• Ensures completion of daily mise-en-place lists.
• Minimises wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage.
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times.
EXPERIENCE:
• Minimum level of qualification required – Certificate 3 in Commercial Cookery
• Experience as a Head Chef with a history of leading high performance teams.
• Experience in controlling labour and food costs are essential
• Experience working within a hotel environment
• Demonstrated experience in leading and inspiring an enthusiastic and talented kitchen team to deliver a memorable culinary experience
• Knowledge of food safety practices
• Experience in managing day-to-day staffing requirements, rostering, planning and assigning work, and establishing performance and development goals for team members to increase engagement
• Strong product knowledge of menu items and seasonal ingredients
• Knowledge of how to operate kitchen equipment safely.
Salary: From $73,150 to $80,000 per annum
Location: Karratha WA 6714
