Reporting directly to our Head Chef you will have a proven track record of managing a busy kitchen in a high volume casual fine dining environment. You will have experience with a variety of cuisine and a background in Japanese techniques and styles. You will be creative and have a genuine passion for exceptional cuisine. You will also be able to manage and develop a strong team. This role is your opportunity to make your mark within the Sydney dining space and be part of a new venue.
- Creation and planning of menus with the Executive Chef.
- Estimating food and labour costs, stock taking and managing kitchen ordering.
- Monitoring quality of dishes at all stages of preparation and presentation.
- Preparing and cooking food to a high standard.
- Explaining and enforcing hygiene regulations.
- Developing and training a dynamic and talented team.
