Golden Crown Pty Ltd requires Chef's and Cooks for their hotel.
We are currently seeking to fill several roles; Sous Chef, Chef de Partie, Cook.
Skills & experience:
Trade Certificate in Cookery or relevant or suitable on the job training.
SOUS CHEF: 2+ years in a Supervising/leading Chef role +
CHEF DE PARTIE: Minimum 2+ years post qualification/training experience in a commercial kitchen environment and demonstratable kitchen supervisory experience
COOK: 1-2 years post qualification/training experience in a commercial kitchen environment
Duties & Responsibilities:
SOUS CHEF: Senior Kichen Manager
SOUS CHEF: Overall supervision of the kitchen environment in absence of superior chef
SOUS CHEF: Assisting with the rostering of the kitchen staff
SOUS CHEF: Ordering of food, kitchen supplies and equipment;
SOUS/CHEF DE PARTIE: Budgeting and cost control
SOUS/CHEF DE PARTIE: Assist in Design and Planning of menus and specials
SOUS/CHEF DE PARTIE: Undertaking & reporting on stock-take
CHEF DE PARTIE: Supervising of your kitchen section and ensuring it is stocked for the daily trade
Ensuring proper storage, stock rotation and control of food stuff is maintained;
Preparation of all food stuffs and menu items
Cleaning of stations and kitchen ensuring environment is hygienic in accordance with our kitchen standards.
Receiving and checking deliveries
Provide training to apprentices and subordinate kitchen staff
Providing superior customer service
Liaise with Managers on Functions or Special requirements;
Ensure to the Maintenance of kitchen equipment and tools;
Constantly update knowledge and skills to keep abreast of industry trends;
Skills & Abilities
Superior time/man management skills
Superior customer service skills
Communication skills
Ability to work in a fast-paced environment
Advanced understanding of Food Safety standards, OH&S, and best practise models for Kitchen Operations
Ensure food safety is adhered to
Cooking a variety of food stuff and menu items in an productive and economical way
Ensuring presentation, portion control and quality of food is of the highest standard;
Annual Remuneration
Sous Chef: Annual Salary $75,000 - $85,000 + Super
Chef de Partie: Salary between $73,000 - $75,000 + Super
Cook: $72,000 - $74,000 + Super
We are currently seeking to fill several roles; Sous Chef, Chef de Partie, Cook.
Skills & experience:
Trade Certificate in Cookery or relevant or suitable on the job training.
SOUS CHEF: 2+ years in a Supervising/leading Chef role +
CHEF DE PARTIE: Minimum 2+ years post qualification/training experience in a commercial kitchen environment and demonstratable kitchen supervisory experience
COOK: 1-2 years post qualification/training experience in a commercial kitchen environment
Duties & Responsibilities:
SOUS CHEF: Senior Kichen Manager
SOUS CHEF: Overall supervision of the kitchen environment in absence of superior chef
SOUS CHEF: Assisting with the rostering of the kitchen staff
SOUS CHEF: Ordering of food, kitchen supplies and equipment;
SOUS/CHEF DE PARTIE: Budgeting and cost control
SOUS/CHEF DE PARTIE: Assist in Design and Planning of menus and specials
SOUS/CHEF DE PARTIE: Undertaking & reporting on stock-take
CHEF DE PARTIE: Supervising of your kitchen section and ensuring it is stocked for the daily trade
Ensuring proper storage, stock rotation and control of food stuff is maintained;
Preparation of all food stuffs and menu items
Cleaning of stations and kitchen ensuring environment is hygienic in accordance with our kitchen standards.
Receiving and checking deliveries
Provide training to apprentices and subordinate kitchen staff
Providing superior customer service
Liaise with Managers on Functions or Special requirements;
Ensure to the Maintenance of kitchen equipment and tools;
Constantly update knowledge and skills to keep abreast of industry trends;
Skills & Abilities
Superior time/man management skills
Superior customer service skills
Communication skills
Ability to work in a fast-paced environment
Advanced understanding of Food Safety standards, OH&S, and best practise models for Kitchen Operations
Ensure food safety is adhered to
Cooking a variety of food stuff and menu items in an productive and economical way
Ensuring presentation, portion control and quality of food is of the highest standard;
Annual Remuneration
Sous Chef: Annual Salary $75,000 - $85,000 + Super
Chef de Partie: Salary between $73,000 - $75,000 + Super
Cook: $72,000 - $74,000 + Super
