Our client, Mercure Ballarat Hotel & Convention Centre, is seeking a skilled Chef to join their kitchen team on a full-time basis. The hotel, located at Golden Point, Victoria, boasts a wide range of amenities, including comprehensive event hosting, beautiful gardens for ceremonies, comfortable accommodation, and convenient access to Melbourne and nearby attractions.
Situated on seven acres of beautifully landscaped gardens, the hotel offers seven versatile function rooms that can accommodate intimate gatherings of 20 people or large events for up to 600 guests. With both indoor and outdoor settings available, the hotel provides stunning venues 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 kitchen staff training and guidance on cooking techniques, recipes, and food safety protocols.
• Preparing and cooking various 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 Commercial Cookery.
• At least three (3) years of relevant work experience.
Situated on seven acres of beautifully landscaped gardens, the hotel offers seven versatile function rooms that can accommodate intimate gatherings of 20 people or large events for up to 600 guests. With both indoor and outdoor settings available, the hotel provides stunning venues 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 kitchen staff training and guidance on cooking techniques, recipes, and food safety protocols.
• Preparing and cooking various 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 Commercial Cookery.
• At least three (3) years of relevant work experience.
