One of our clients, Lone Star Rib House Ed Square, based in Ed Square, NSW have a full-time vacancy for skilled and experience Sous Chef to join their friendly team. This is the role for a person, who can work in fast paced environment with a positive attitude.
Responsibilities:
• Controlling & directing the food preparation process and any relative activities
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers
• Follow direction from Head Chef & owners
• Communicate with Head Chef, Hotel Managers/Owners regarding any problems
• Participate in all aspects of the OHS Management System
• Logging on & off the Tanda system for every shift including breaks
• Instructing, training & supervising all kitchen staff
• Cooking & service of food according to the company’s quality & service standards
• Safety & cleanliness of all kitchen and storage areas
• Knowledge of health & safety standards regulations (hygienic food handling practices & safe work methods), and working in the highest standards of safe & hygienic work practices at all times
• Displaying the highest standards of professional behavior towards customers, colleagues & management.
• Manage & Contribute to a harmonious environment amongst all staff within the venue
Main activities:
• Working safely & ensuring others do, including reporting any hazards/potential problems.
• Supervising all members of your team.
• Participating in all aspects of the OHS Management System.
• Prepare and cook high quality food according to menu guidelines and recipes.
• Help to create good communication between floor and kitchen staff and within the kitchen.
• Properly receive and account for supplies and deliveries.
• Properly, safely & hygienically store all supplies including date labelling.
• Follow correct hygienic food handling practices.
• Follow the hotel’s regular cleaning and waste disposal practices.
• Use safe work practices and support others to use them and report any problems.
• Maintain kitchen equipment and plant in good condition by proper use & reporting any faults.
• Accurately complete all shift paperwork such as timesheets.
• Carry out any other duties as instructed from time to time within the limits of your training & competence.
Requirements:
- Minimum 2 years of work experience as a Sous chef.
- Minimum Commercial Cookery and Hospitality Management course or relevant courses.
- Australian work rights are required.
Salary - $77,000 PA plus Super
Responsibilities:
• Controlling & directing the food preparation process and any relative activities
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers
• Follow direction from Head Chef & owners
• Communicate with Head Chef, Hotel Managers/Owners regarding any problems
• Participate in all aspects of the OHS Management System
• Logging on & off the Tanda system for every shift including breaks
• Instructing, training & supervising all kitchen staff
• Cooking & service of food according to the company’s quality & service standards
• Safety & cleanliness of all kitchen and storage areas
• Knowledge of health & safety standards regulations (hygienic food handling practices & safe work methods), and working in the highest standards of safe & hygienic work practices at all times
• Displaying the highest standards of professional behavior towards customers, colleagues & management.
• Manage & Contribute to a harmonious environment amongst all staff within the venue
Main activities:
• Working safely & ensuring others do, including reporting any hazards/potential problems.
• Supervising all members of your team.
• Participating in all aspects of the OHS Management System.
• Prepare and cook high quality food according to menu guidelines and recipes.
• Help to create good communication between floor and kitchen staff and within the kitchen.
• Properly receive and account for supplies and deliveries.
• Properly, safely & hygienically store all supplies including date labelling.
• Follow correct hygienic food handling practices.
• Follow the hotel’s regular cleaning and waste disposal practices.
• Use safe work practices and support others to use them and report any problems.
• Maintain kitchen equipment and plant in good condition by proper use & reporting any faults.
• Accurately complete all shift paperwork such as timesheets.
• Carry out any other duties as instructed from time to time within the limits of your training & competence.
Requirements:
- Minimum 2 years of work experience as a Sous chef.
- Minimum Commercial Cookery and Hospitality Management course or relevant courses.
- Australian work rights are required.
Salary - $77,000 PA plus Super
