A skilled Chef is needed to join Prince Lane's kitchen team in South Perth, Western Australia on a full-time basis. At Prince Lane, you'll find a diverse menu that has something for everyone, from classic pub dishes like the Prince Burger and Classic Chicken Parmi to shared appetizers and gourmet pizzas made with fresh ingredients. Known for its extensive selection of premium spirits, Prince Lane features a creative cocktail menu, a wide range of local and international tap beers, and an impressive wine list.
As the first venue in Australia to partner with Archie Rose, Australia’s top distillery, they offer a unique “Signature Serves” menu, featuring five gins and Original Vodka paired with Fever-Tree tonic and fresh garnishes. Three refreshing options for warmer weather are now available in the updated cocktail jug selection. Additionally, the rooftop bar and deck have received a redecoration with a native floral theme, which includes new planter boxes and outdoor umbrellas.
The annual salary for the role is $80,000 to $85,000 plus the Superannuation
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 training and guidance on cooking techniques, recipes, and food safety protocols to kitchen staff.
• Preparing and cooking a variety of 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:
• Has a Diploma in Hospitality Management or Relevant Qualifications in Cookery.
• At least two (2) years of relevant work experience.
As the first venue in Australia to partner with Archie Rose, Australia’s top distillery, they offer a unique “Signature Serves” menu, featuring five gins and Original Vodka paired with Fever-Tree tonic and fresh garnishes. Three refreshing options for warmer weather are now available in the updated cocktail jug selection. Additionally, the rooftop bar and deck have received a redecoration with a native floral theme, which includes new planter boxes and outdoor umbrellas.
The annual salary for the role is $80,000 to $85,000 plus the Superannuation
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 training and guidance on cooking techniques, recipes, and food safety protocols to kitchen staff.
• Preparing and cooking a variety of 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:
• Has a Diploma in Hospitality Management or Relevant Qualifications in Cookery.
• At least two (2) years of relevant work experience.
