Our esteemed client, Three Sisters, a highly regarded dining establishment located at Waurn Ponds, Victoria 3216, is currently seeking a talented and dedicated full-time Chef to join their team. Known for their exceptional culinary experiences, Three Sisters offers a diverse menu that caters to a wide range of palates, ensuring a memorable dining experience for every guest. As a Chef at Three Sisters, the successful candidate will be responsible for planning and organising the preparation and cooking of food in both their dining and catering operations.
The annual salary for this job is between $70,000- $80,000.
Responsibilities:
• Designing menus, calculating food and labour expenses, and managing food supply orders.
• Overseeing dish quality throughout the preparation and presentation stages.
• Collaborating with Managers, Dietitians, and kitchen and serving staff to address food preparation concerns.
• Showcasing techniques and guiding cooking methods.
• Handling the preparation and cooking of meals.
• Communicating and upholding hygiene standards.
• May be involved in hiring and training staff.
• May handle the freezing and preservation of food items.
• Ensuring efficient kitchen operations by managing workflow and coordinating with kitchen staff.
• Developing new recipes and menu items based on seasonal ingredients and customer preferences.
• Managing kitchen inventory, ensuring all ingredients are fresh and properly stocked to minimise waste and maintain cost control.
Qualifications:
• Must hold a Diploma in Hospitality Management and Certificate IV in Cookery.
• Must have at least two (2) years of relevant experience in an Australian setting.
The annual salary for this job is between $70,000- $80,000.
Responsibilities:
• Designing menus, calculating food and labour expenses, and managing food supply orders.
• Overseeing dish quality throughout the preparation and presentation stages.
• Collaborating with Managers, Dietitians, and kitchen and serving staff to address food preparation concerns.
• Showcasing techniques and guiding cooking methods.
• Handling the preparation and cooking of meals.
• Communicating and upholding hygiene standards.
• May be involved in hiring and training staff.
• May handle the freezing and preservation of food items.
• Ensuring efficient kitchen operations by managing workflow and coordinating with kitchen staff.
• Developing new recipes and menu items based on seasonal ingredients and customer preferences.
• Managing kitchen inventory, ensuring all ingredients are fresh and properly stocked to minimise waste and maintain cost control.
Qualifications:
• Must hold a Diploma in Hospitality Management and Certificate IV in Cookery.
• Must have at least two (2) years of relevant experience in an Australian setting.
