Position Title: Chef
Type: full-time
Employer: Novotel Barossa Valley Resort
Location: Rowland Flat, SA
Salary: $74,000 per annum
Company Overview:
The Novotel Barossa Valley Resort is a 4-star resort located in the heart of the Barossa Valley, overlooking the vines of Jacob's Creek and the Barossa Valley Ranges. With 140 accommodation rooms featuring private balconies, the resort provides a serene and picturesque setting for guests. Situated near the Tanunda Pines Golf Course and the Barossa Cycling Trail, the resort offers various outdoor activities, complementing its commitment to delivering a complete regional experience. The resort’s dining facility is dedicated to providing high-quality cuisine, focusing on local produce and exquisite dining experiences.
Position Overview:
The Chef at Novotel Barossa Valley Resort will be responsible for preparing and cooking high-quality meals, ensuring excellent food presentation and adhering to health and safety regulations. The successful candidate will work collaboratively with the kitchen team, contribute to menu development, and ensure smooth kitchen operations during service hours.
Key Responsibilities:
Food Preparation and Cooking:
Prepare and cook a variety of dishes, including appetizers, main courses, and desserts, ensuring high standards of quality and presentation.
Monitor food preparation processes to maintain consistency and adherence to recipes and portion sizes.
Menu Planning and Development:
Assist in creating and updating menus, focusing on incorporating locally sourced ingredients and seasonal produce.
Contribute to the development of new dishes and daily specials.
Kitchen Operations Management:
Ensure the kitchen is clean, organized, and operates smoothly during service times.
Maintain stock control, including monitoring inventory, placing orders, and ensuring the rotation of products.
Adhere to food safety, hygiene, and occupational health and safety standards at all times.
Team Collaboration and Leadership:
Work collaboratively with the kitchen staff to maintain a positive and productive work environment.
Provide guidance to junior kitchen staff and assist in their training and development.
Assist in managing kitchen workflow during peak periods to ensure timely service delivery.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Diploma of Hospitality Management with Certificate III & IV in Commercial Cookery.
At least 2 years of experience in a similar role, preferably within a high-volume restaurant or hotel/resort kitchen setting.
Strong culinary skills with the ability to prepare a diverse range of dishes.
Excellent understanding of food safety and hygiene regulations.
Creativity and passion for food, with a focus on quality and presentation.
Strong organizational and time-management skills.
Ability to work effectively under pressure and within a team environment.
Excellent communication skills.
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.
Type: full-time
Employer: Novotel Barossa Valley Resort
Location: Rowland Flat, SA
Salary: $74,000 per annum
Company Overview:
The Novotel Barossa Valley Resort is a 4-star resort located in the heart of the Barossa Valley, overlooking the vines of Jacob's Creek and the Barossa Valley Ranges. With 140 accommodation rooms featuring private balconies, the resort provides a serene and picturesque setting for guests. Situated near the Tanunda Pines Golf Course and the Barossa Cycling Trail, the resort offers various outdoor activities, complementing its commitment to delivering a complete regional experience. The resort’s dining facility is dedicated to providing high-quality cuisine, focusing on local produce and exquisite dining experiences.
Position Overview:
The Chef at Novotel Barossa Valley Resort will be responsible for preparing and cooking high-quality meals, ensuring excellent food presentation and adhering to health and safety regulations. The successful candidate will work collaboratively with the kitchen team, contribute to menu development, and ensure smooth kitchen operations during service hours.
Key Responsibilities:
Food Preparation and Cooking:
Prepare and cook a variety of dishes, including appetizers, main courses, and desserts, ensuring high standards of quality and presentation.
Monitor food preparation processes to maintain consistency and adherence to recipes and portion sizes.
Menu Planning and Development:
Assist in creating and updating menus, focusing on incorporating locally sourced ingredients and seasonal produce.
Contribute to the development of new dishes and daily specials.
Kitchen Operations Management:
Ensure the kitchen is clean, organized, and operates smoothly during service times.
Maintain stock control, including monitoring inventory, placing orders, and ensuring the rotation of products.
Adhere to food safety, hygiene, and occupational health and safety standards at all times.
Team Collaboration and Leadership:
Work collaboratively with the kitchen staff to maintain a positive and productive work environment.
Provide guidance to junior kitchen staff and assist in their training and development.
Assist in managing kitchen workflow during peak periods to ensure timely service delivery.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Diploma of Hospitality Management with Certificate III & IV in Commercial Cookery.
At least 2 years of experience in a similar role, preferably within a high-volume restaurant or hotel/resort kitchen setting.
Strong culinary skills with the ability to prepare a diverse range of dishes.
Excellent understanding of food safety and hygiene regulations.
Creativity and passion for food, with a focus on quality and presentation.
Strong organizational and time-management skills.
Ability to work effectively under pressure and within a team environment.
Excellent communication skills.
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.
