CUMMINS HOTEL
Sous Chef
Fulltime
Cummins Hotel is nestled centrally on the wheatbelt of the Eyre Peninsula with some of South Australia’s most beautiful coastal regions conveniently on our doorstep.
About the Role
The key tasks and duties associated with the position consist of:
Delivering high standard food, preparation and cooking techniques that meet company's standards.
Preparing specials that maximise use of seasonal ingredients.
Good communication and organisational skills and ability including time management, task prioritisation and resource scheduling.
Working with the Head Chef and Venue Manager to create and develop new menus / ideas.
Ensuring food safety procedures and standards are always followed.
Preparing and designing menus.
Preparing ingredients and creating dishes.
Directing food preparation.
Ordering and purchasing supplies and taking stock inventories.
Ability to keep the highest possible standard of hygiene and cleanliness is practised and maintained within the kitchen.
Qualifications and Skills
Certificate III & IV in Commercial Cookery.
At least 2 years of experience as a Chef or Cook.
Innovative and creative approach to cooking.
Thorough understanding of food safety requirements.
Experience with training junior chefs and trainees.
Salary $73,000 to $78,500 per annum
Only complete applications will be considered. Therefore, submit to:
[email protected]
Sous Chef
Fulltime
Cummins Hotel is nestled centrally on the wheatbelt of the Eyre Peninsula with some of South Australia’s most beautiful coastal regions conveniently on our doorstep.
About the Role
The key tasks and duties associated with the position consist of:
Delivering high standard food, preparation and cooking techniques that meet company's standards.
Preparing specials that maximise use of seasonal ingredients.
Good communication and organisational skills and ability including time management, task prioritisation and resource scheduling.
Working with the Head Chef and Venue Manager to create and develop new menus / ideas.
Ensuring food safety procedures and standards are always followed.
Preparing and designing menus.
Preparing ingredients and creating dishes.
Directing food preparation.
Ordering and purchasing supplies and taking stock inventories.
Ability to keep the highest possible standard of hygiene and cleanliness is practised and maintained within the kitchen.
Qualifications and Skills
Certificate III & IV in Commercial Cookery.
At least 2 years of experience as a Chef or Cook.
Innovative and creative approach to cooking.
Thorough understanding of food safety requirements.
Experience with training junior chefs and trainees.
Salary $73,000 to $78,500 per annum
Only complete applications will be considered. Therefore, submit to:
[email protected]
