Position: Sous Chef
Position Type: Full Time
Salary: $76,000 p/a plus Super
Employer Name: Many Little - Trading as Many Little Bar & Dining
A.B.N: 14 608 035 104
Job Location: Red Hill South, VIC
Advertising Period: 28 days - 11 Oct 2024 > 8 Nov 2024
Please include Reference: J1139 in the Subject Line and email all applications and CV to [email protected]
SUMMARY:
Our client, Many Little Bar & Dining, located in Red Hill, Victoria, is seeking to add a Sous Chef to their talented team. The restaurant, which is renowned for its Modern Asian and Sri Lankan-inspired cuisine, prides itself on sustainability, high-quality produce, and the use of ingredients from their own organic farm. The Sous Chef will be instrumental in maintaining these high standards, contributing to the overall dining experience.
The typical job responsibilities will include, but are not limited to the following:
- Assist in planning and executing seasonal and event-specific menus.
- Collaborate closely with the Executive Chef and Sous Chef in menu development.
- Ensure quality and consistency in the preparation and presentation of all dishes.
- Source and select fresh, local, and sustainable ingredients for daily menus.
- Supervise kitchen staff and ensure smooth kitchen operations during service.
- Oversee food preparation, cooking, and plating to meet restaurant standards.
- Ensure cleanliness and organisation of the kitchen, complying with safety regulations.
- Train junior staff on cooking techniques and best kitchen practices.
- Monitor food inventory, ensuring timely ordering and minimal wastage.
- Maintain high standards of food hygiene and kitchen safety at all times.
- Develop new dishes and specials in line with seasonal ingredients.
- Contribute to menu innovation by suggesting new flavours and techniques.
- Ensure all food is prepared in line with Sri Lankan culinary traditions.
- Control portion sizes and quality during service, ensuring customer satisfaction.
- Support the Executive Chef in menu costing and food supply orders.
Applicants must meet the following minimum requirements to be considered for the role:
- Minimum Certificate III qualification in Commercial Cookery.
- Qualifications in Hospitality Management would be advantageous.
- At least three years of experience in a similar role within a fine-dining establishment.
- Proven expertise in using local and sustainable ingredients in menu planning.
- Strong leadership skills with the ability to manage a high-performing kitchen team.
- Exceptional knowledge of health, safety, and food hygiene regulations.
- Experience in developing and executing innovative menus aligned with Sri Lankan cuisine.
- Excellent communication and organisational skills, with the ability to multitask effectively.
Please include Reference: J1139 in the Subject Line and email all applications and CV to [email protected]
Due to the volume of applicants, only those meeting the minimum standards will be considered and only successful candidates will be contacted.
Thank you for your interest in the role.
Position Type: Full Time
Salary: $76,000 p/a plus Super
Employer Name: Many Little - Trading as Many Little Bar & Dining
A.B.N: 14 608 035 104
Job Location: Red Hill South, VIC
Advertising Period: 28 days - 11 Oct 2024 > 8 Nov 2024
Please include Reference: J1139 in the Subject Line and email all applications and CV to [email protected]
SUMMARY:
Our client, Many Little Bar & Dining, located in Red Hill, Victoria, is seeking to add a Sous Chef to their talented team. The restaurant, which is renowned for its Modern Asian and Sri Lankan-inspired cuisine, prides itself on sustainability, high-quality produce, and the use of ingredients from their own organic farm. The Sous Chef will be instrumental in maintaining these high standards, contributing to the overall dining experience.
The typical job responsibilities will include, but are not limited to the following:
- Assist in planning and executing seasonal and event-specific menus.
- Collaborate closely with the Executive Chef and Sous Chef in menu development.
- Ensure quality and consistency in the preparation and presentation of all dishes.
- Source and select fresh, local, and sustainable ingredients for daily menus.
- Supervise kitchen staff and ensure smooth kitchen operations during service.
- Oversee food preparation, cooking, and plating to meet restaurant standards.
- Ensure cleanliness and organisation of the kitchen, complying with safety regulations.
- Train junior staff on cooking techniques and best kitchen practices.
- Monitor food inventory, ensuring timely ordering and minimal wastage.
- Maintain high standards of food hygiene and kitchen safety at all times.
- Develop new dishes and specials in line with seasonal ingredients.
- Contribute to menu innovation by suggesting new flavours and techniques.
- Ensure all food is prepared in line with Sri Lankan culinary traditions.
- Control portion sizes and quality during service, ensuring customer satisfaction.
- Support the Executive Chef in menu costing and food supply orders.
Applicants must meet the following minimum requirements to be considered for the role:
- Minimum Certificate III qualification in Commercial Cookery.
- Qualifications in Hospitality Management would be advantageous.
- At least three years of experience in a similar role within a fine-dining establishment.
- Proven expertise in using local and sustainable ingredients in menu planning.
- Strong leadership skills with the ability to manage a high-performing kitchen team.
- Exceptional knowledge of health, safety, and food hygiene regulations.
- Experience in developing and executing innovative menus aligned with Sri Lankan cuisine.
- Excellent communication and organisational skills, with the ability to multitask effectively.
Please include Reference: J1139 in the Subject Line and email all applications and CV to [email protected]
Due to the volume of applicants, only those meeting the minimum standards will be considered and only successful candidates will be contacted.
Thank you for your interest in the role.
