Total 20 Senior Executive sous chef job vacancies in NSW - Regional - Coffs Harbour

About us
IHG Hotels & Resorts is one of the world’s leading hotel companies with around 350,000 colleagues working across more than 100 countries.

As part of the IHG team, our people help our guests create amazing memories and deliver our purpose of providing True Hospitality for Good.

The InterContinental Hayman Island Resort will immerse you in the wonders of the Whitsundays, working in a five-star luxury environment which offers amazing career growth opportunities, professional training & development and provides a one-of-a-kind experience living and working in a tropical island paradise.


Your day to day
If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand as a part of our culinary team, presenting an eclectic array off gastronomic delights and extraordinary local flavour.

As Executive Pastry Chef you will lead the team and assist in managing the daily kitchen operations of our diverse Food & Beverage Operation, with a focus on the Pastry Kitchen.

Working within the restaurants, bars and event offerings on the island, your passion for presentation and dedication to delivering flavour will complete each guest’s experience. Working alongside our broader culinary team and leading our Pastry team you’ll create some of our guests’ favourite culinary moments. The perfect complement to the unique personalised service provided by our world class front of house team.

This role encompasses all the normal things you would expect from such a role; an opportunity to focus on the pastries and let your ingredient knowledge, creativity and culinary skills shine whilst leading and developing your team. From high teas and desserts to sweet treats and savouries, you’ll be at the forefront of the Pastry team and the delivery of delights across the resort’s venues, corporate functions, and special events.

This position has a base salary of $90,000


What we need from you
We are looking for enthusiastic and professional team players who knows how to deliver great service and exceed guest expectations. To be successful you will need:
A formal Commercial Cookery Certification.
A minimum of 2 years’ experience as a Pastry Chef or Chef de Cuisine, Pastry or be a talented Sous Chef, Pastry ready for their next challenge.
Demonstrated performance in a hotel or resort environment, preferably in a complex property with multiple restaurants, bars, and banqueting department.
Strong skill base and experience in providing offerings from the Pastry Kitchen to compliment a la carte, banqueting and buffet food production.
Demonstrated performance leading a successful team.
A working knowledge and understanding of HACCP procedures, including the training of colleagues in procedures.
Rostering, ordering & payroll knowledge will be highly regarded.


What we offer
World class Staff Facilities including excellent Subsidised Accommodation with dedicated facilities including a pool, beach area, two gyms, bar, buffet diner, laundry, movie room, corner store and sports fields
An exciting and ever-changing Staff Activities Calendar filled with an abundance of recreational activities such as tennis, yoga, meditation, hikes, markets, crafts and much more.
Extensive Career Development opportunities with dedicated onsite trainers and an abundance of professional development including multi-hire programs, skills training, and optional courses.
IHG Australia’s myBenefits program including paid birthday leave, wellbeing hub, employee room rates, service recognition celebrations & myPerks platform with an extensive list of lifestyle and retail discounts from over 400 of Australia and New Zealand’s most popular retailers.

The Venue Tucked away in Ash Street, youll feel like youve stumbled into the backstreets of Paris. Every detail of Felix has been considered from the imported French chandeliers to Parisian subway tiles and beautiful pewter bar. Our intoxicating ambiance is matched by attentive service and classic French fare, delivered with precision. With a produce-driven menu of honest, simple food; think chicken liver pt, gruyere souffl and steak frites. The seafood bar is a sight to behold-piled with prawns, oysters, lobster and Moreton Bay bugs. The wine list has been crafted to perfectly compliment the menu. The Role This is a great opportunity to join the well-established team at Felix. We are looking for a leader who can bring their maturity and management experience to the Senior Sous Chef position. This





... Click here to view more detail / apply for Senior Sous Chef | Felix

Not only will you be able to produce high quality food with consistency, you will also need to demonstrate the following:


Minimum 4 - 5 years experience
Must be living in Australia & available to come for a trial
Salary negotiable, depending on experience
Flexible and available to work days, nights and weekends
Great team work & communication skills
Professional, responsible & enthusiastic attitude to work
Formal qualifications preferred
Sponsorship available for the right candidate
Annual Salary range $70,000 - $80,000


Main Duties:

- Preparing, cook & serve food according to menu guidelines and recipes and in line with Head Chef requirements- Be aware of stock levels and keep wastage to a minimum- Demonstrate techniques & advise on cooking procedures to lower level staff- Direct the activities of kitchen attendants & apprentices while on shift- Keep kitchen & food storage areas clean & hygenic in line with Food Safety legislation as required- Assist with the receipt of and account for supplies & deliveries while on shift, including ensuring quality & correct storage- Preparing food to meet special dietary requirements- Assist with menu planning- Comply with all food handling and food safety policies and procedures and report any incidents to the Head Chef

If you are motivated and have a passion for food we would like to hear from you.

Please note only successful applicants will be contacted

Senior Chef de Partie


Apply now Job no: 684854 Location: Sydney CBD Work type: Full Time Categories: Chef

Senior - Chef de Partie
Sydney NSW 

Located in Pyrmont
Monday to Friday Full time position
State of the Art Kitchen

Were Food by Compass! Although the past couple of years have been quite a rollercoaster for everyone, our amazing talented teams have continued to work tirelessly crafting incredible food experiences to help fuel the teams creating world-changing technologies at one of the worlds major tech companies!  
We have rare opportunity for a Senior CDP to join our amazing Culinary team based in Pyrmont. To be successful in this role, you will have experience in a busy fast paced kitchen and will bring a fresh and



... Click here to view more detail / apply for Senior Chef de Partie Sydney CBD

Are you a culinary master in the kitchen? Join this exceptional resort team as an Executive Chef.
The Company
Located in the Northern Territory, this resort is one of the largest in the Southern Hemisphere. It offers six distinct accommodation options, ranging from luxurious rooms to outback camping. Guests can enjoy over 100 unique activities, tours, and experiences to tailor their stay, along with a variety of restaurant and dining choices. Each day brings a new adventure!
The Role
You will be a Exec Chef to lead the dedicated kitchen brigade. Responsible for the day-to-day management department and ensuring the guest's experience to the best of what the Northern Territory offers. Working creatively to consistently introduce innovative recipes and develop the teams' ability to produce a premium quality product is essential. You are providing the expected high standards in quality food management and agreed cuisine whilst maintaining ... Click here to view more detail / apply for Executive Chef

We have an exciting opportunity for an Executive Chef to join our amazing team located in Dysart (approximately, 3 hours inland from Mackay, QLD). If you are passionate about culinary excellence and ready to take on a leadership role in a dynamic environment, we invite you to be part of our team and contribute to creating exceptional dining experiences for our guests. 
 
The Role
As the Executive Chef, you play a pivotal role in leading the culinary experience at the village, ensuring a seamless operation, and delivering a gold standard service. Your responsibilities encompass overseeing all kitchen activities, from the production and presentation of exquisite meals to maintaining ISO Quality Assurance Certifications. You will lead employee development, menu innovation, rostering, auditing, budgeting, and reporting to create a culinary masterpiece that delights guests and exceeds expectations. 
 
Key Responsibilities

To coordinate and oversee
... Click here to view more detail / apply for Dysart ? Executive Chef ? Full-time

The opportunity:
 
Our speciality is Teppanyaki, a modern style of Japanese cooking that lets you sit back and watch as our expert chefs prepare and cook fresh, flavourful Japanese cuisine right in front of you.
Our Menu features succulent cuts of beef including Wagyu, Chateaubriand and Hibachi; delicious seafood such as Lobster, Salmon, Scallops, and King Prawns; plus a fantastic range of Sushi.
 
THE ROLE: You will be required to deliver excellent food to the highest possible standard and perform live cooking, as well as Sushi and Steak making in our Japanese restaurant while maintaining a clean, safe and hygienic work area.
 
Your day to day: Possessing exceptional showmanship, as the Teppanyaki tables are a highlight of the restaurant as well as Sushi and Steak making Being familiar with all Teppanyaki and Sushi preparations involving rice, noodles, fish, meats and deserts Mise en place and food ... Click here to view more detail / apply for Executive Teppanyaki chef [ Glenelg SA]

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.



About the location:

When you think about Four Seasons, we hope unparalleled luxury comes to mind. But what is luxury, really? Our answer may surprise you. To us, true luxury is a meaningful sense of belonging. It is a dedicated focus on how people want to be treated, grounded in the genuine care you experience during your stay and defined by an abundance of humanity and generosity. This starts with our passionate team, welcoming you to be the centre of our world, anywhere in the world – and always with a distinctly human touch. The views are just the beginning at Four Seasons Hotel Sydney, located at the epicentre of the historic Rocks district, sparkling Harbour and buzzing CBD. Chic rooms and suites embrace the iconic attractions just steps away, while the award-winning restaurant and street front bar are destinations unto themselves.





About the role:

Experience the possibilities of a culture that is dynamic, fast-paced and supportive of growth and development.

The Executive Pastry Chef plans, organizes, controls and directs the work of employees in the Kitchen Team, responsible for all pastry and dessert preparation, ensuring high quality and consistency. As the member of the Kitchen, the Executive Pastry Chef works across disciplines to deliver an exceptional experience and provide leadership, ability to priorities and adapt to the changing needs of the operation. The ideal candidate drives creativity and innovation and provides inspirational mentorship to the team. As well as showcasing exceptional technical ability in pastry, the role requires strong organizational skills, robust business acumen, a strong work ethic and leadership skills.



What you will do:

- To thrive in the role of Executive Pastry Chef, you will be hungry to elevate your craft to the next level to help deliver flawless dining experiences
- Creative menu design for pastry creations for our Restaurant, Bar, Executive Lounge, In Room Dining and Banquet operations, ensuring high quality and optimal menu engineering
- Co-ordination of food preparation relating to the pastry section of the kitchen
- Preparation and presentation of all food relating to the pastry section of the kitchen
- Quality management of food as well as managing all food safety components in line with local regulations and company procedures
- Investigation and resolution of guest complaints
- Effective liaison, support and assistance with the remainder of the organisation




What you bring:

- 3+ years leading a Pastry Team within a high quality and high volume hotel operation
- Ability to communicate clearly and openly to achieve a high trust environment with strong engagement and teamwork.
- Superior knowledge of Pastry crafts as well as administration/management
- Proven ability to effectively lead in a variety of situations with operational and guest needs, flexible leadership style.
- Exceptional attention to detail and an ability to increase efficiency and productivity
- Strong leadership and communication skills


What we offer:


- Competitive Salary, wages, and a comprehensive benefits package
- Excellent Training and Development opportunities
- Complimentary Accommodation at other Four Seasons Hotels and Resort
- Complimentary Dry Cleaning for Employee Uniforms
- Complimentary Employee Meals



If you fit the above criteria, we look forward to receiving your application!



Candidates will need the right to work in Australia.



We make it a point to take the time to review each resume carefully to select those that are a match with the preferred qualifications for the job. If that’s you, we will contact you to set up a time to get to know each other.

The opportunity:
 
Our speciality is Teppanyaki, a modern style of Japanese cooking that lets you sit back and watch as our expert chefs prepare and cook fresh, flavourful Japanese cuisine right in front of you.
Our Menu features succulent cuts of beef including Wagyu, Chateaubriand and Hibachi; delicious seafood such as Lobster, Salmon, Scallops, and King Prawns; plus a fantastic range of Sushi.
 
THE ROLE: You will be required to deliver excellent food to the highest possible standard and perform live cooking, as well as Sushi and Steak making in our Japanese restaurant while maintaining a clean, safe and hygienic work area.
 
Your day to day: Possessing exceptional showmanship, as the Teppanyaki tables are a highlight of the restaurant as well as Sushi and Steak making Being familiar with all Teppanyaki and Sushi preparations involving rice, noodles, fish, meats and deserts Mise en place and food ... Click here to view more detail / apply for Executive Teppanyaki chef [ Glenelg SA]

Cable Beach Club Resort & Spa is located on the world-famous Cable Beach in Broome , far north Western Australia. Broome is easily accessible by plane to all major Australian cities and offers a relaxed lifestyle with all the conveniences of shops, restaurants, cinemas, hospital and schools. Our property has 225 rooms of varying styles, 4 restaurants, pool side bars, tour desk, Resort Shop and Day Spa.
Partnering with our current Executive Sous Chef, the position is a balance of personally preparing high quality food and being operationally responsible for supervising and directing all kitchen personnel, while interacting and developing relationships with internal and external customers and suppliers.
Key responsibilities will include:

Ensuring product quality and service standards are of a consistently high standard;
Working with the Executive Chef & Executive Sous Chef on menu creation;
Training and development of up to 40
... Click here to view more detail / apply for Executive Sous Chef

The opportunity:
 
Our speciality is Teppanyaki, a modern style of Japanese cooking that lets you sit back and watch as our expert chefs prepare and cook fresh, flavourful Japanese cuisine right in front of you.
Our Menu features succulent cuts of beef including Wagyu, Chateaubriand and Hibachi; delicious seafood such as Lobster, Salmon, Scallops, and King Prawns; plus a fantastic range of Sushi.
 
THE ROLE: You will be required to deliver excellent food to the highest possible standard and perform live cooking, as well as Sushi and Steak making in our Japanese restaurant while maintaining a clean, safe and hygienic work area.
 
Your day to day: Possessing exceptional showmanship, as the Teppanyaki tables are a highlight of the restaurant as well as Sushi and Steak making Being familiar with all Teppanyaki and Sushi preparations involving rice, noodles, fish, meats and deserts Mise en place and food ... Click here to view more detail / apply for Executive Teppanyaki chef [ Glenelg SA]

Executive Chef – Japanese Cuisine | Sydney_Australia As Executive Chef, lead a passionate group to deliver truly exceptional, Japanese-inspired, hospitality experiences. Industry leading role in Sydney. A top-tier hospitality operation with multiple venues with even more planned for 2024.  High-quality and uber-cool venues with an excellent company culture, you’ll never want to leave. Proven background as an Executive Chef, Executive Sous Chef or Head Chef in a fast-paced, fine dining, kitchen setting High-profile industry reputation Proficiency in devising and pricing menus Proven history of leading teams to achieve desired results Capability to oversee staff performance, addressing any deficiencies Exceptional leadership qualities and a fervor for global culinary trends Understanding of financial parameters including food and labor expense What’s in it for you? The opportunity to work with one of Sydney’s hottest hospitality groups, setting standards and striving for hats and accolades.  Massive opportunity for continued growth and expansion.  Excellent remuneration and benefits, with a salary…

Click here to view more detail / apply for Executive Chef – Japanese Cuisine (Sponsorship Available)

  Set in the King Valley at the base of the Alpine National Park, Lancemore Milawa is framed by endless vistas of vineyards and mountains and is a boutique hotel where barefoot luxury meets the rugged terrain of Northeast Victoria’s High Country. Drawing inspiration from the local environment, the 40-room boutique hotel is a carefully curated space that connects you to nature and its surrounds, subtly integrating the magic of the area within the design.  Indoor and outdoor spaces flow freely regardless of temperature, allowing one to truly interact with the biosphere: the warmth of the sun during the summer and the comfort of fire when it cools.   It is a fashion-forward space that is sophisticated yet with a pared-back, unassuming aesthetic: offering freedom for travellers to connect and ground to where their inner spirit leads. Collaborating with the award-winning interior designers The Stella Collective, as well as many local producers and artisans, Lancemore Milawa creates the…

Click here to view more detail / apply for Executive chef [ Lancemore Milawa]

Cable Beach Club Resort & Spa is located on the world-famous Cable Beach in Broome, far north Western Australia. Broome is easily accessible by plane to all major Australian cities and offers a relaxed lifestyle with all the conveniences of shops, restaurants, cinemas, hospital and schools. Our property has 225 rooms of varying styles, 4 restaurants, pool side bars, tour desk, Resort Shop and Day Spa.Partnering with our current Executive Sous Chef, the position is a balance of personally preparing high quality food and being operationally responsible for supervising and directing all kitchen personnel, while interacting and developing relationships with internal and external customers and suppliers.Key responsibilities will include:Ensuring product quality and service standards are of a consistently high standard;Working with the Executive Chef & Executive Sous Chef on menu creation;Training and development of up to 40 employees – Chefs, Apprentices and other kitchen staff;Ensuring all employees are complying with relevant workplace health and safety…

Click here to view more detail / apply for Executive Sous Chef

A rare and exciting career opportunity is now available for a Head Chef to grow, develop, manage and lead our busy kitchen team at Tanunda in the Barossa region of South Australia.   we believe in two things - good company and great food!   offers traditional Local Produce  meals with modern gastronomic pub eats. .  We have a great opportunity for an experienced Head  Chef looking for the next step in their career, with drive and dedication who is passionate about food to lead our Clare and Barossa Hotels Our Head Chefs are responsible for the day-to-day management of the kitchen department and ensuring our guests experience the best of what we have to offer. Providing the expected high standards in quality food management, and agreed menu, whilst maintaining cost effective practices, including kitchen procedures and the allocation of kitchen duties. Candidates must be able to demonstrate: Experience at a similar level with recognised high standards is advantageous;…

Click here to view more detail / apply for Executive Chef [ Tanunda SA]

Executive Chef Apply now Job no: 679443 Location: Parramatta Work type: Full Time Categories: Chef, Other, Chef Manager, Other Exclusive Private School located in Parramatta Competitive remuneration on offer Predominantly Monday to Friday Chartwells provides bespoke fresh food solutions that are unique in the market across independent schools and universities. We are passionate about the role we play in supporting the physical and emotional wellbeing of students.  The Position Plan, supervise, and monitor the culinary operations across multiple kitchens; residential-catering, functions, events and retail Maintain an overall knowledge and passion for nutrition and healthy eating Actively maintain a high standard of food safety, allergen awareness, and OHS Lead and inspire and manage a brigade of high performing culinary talents Maintain efficient operations across multi services while liaising closely with key stakeholders Engage with the client on functions, events and the general direction of the food offer that reflect the vision of our client Maintain the…

Click here to view more detail / apply for Executive Chef Parramatta

Senior Cook or Chef

The Royal Hotel Denman requires an experienced Cook or Chef with strong communication skills, ability to be proactive and work efficiently. Key player in the hospitality business operations. The position is permanent and full time and located in Denman NSW 2328, in regional NSW.
Job Description

Studying recipes, setting up menus and preparing high-quality dishes. Ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.
Tasks
• Ensure safety and sanitation practices in the kitchen
• Manage kitchen tasks related to meal prep, cooking and delivering food to diners in a timely fashion
• Monitor food and labour costs
• Ensure ingredients and final products are fresh
• Follow recipes, including measuring, weighing and mixing ingredients
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Occasionally serve food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Maintain food safety and sanitation standards
• Clean and sanitize work areas, equipment and utensils
• Execute opening and closing procedures
• Set up workstations with required ingredients and equipment
• Check the quality and freshness of ingredients
• Monitor station inventory levels
• Accommodate guests’ special requests
• Operate kitchen equipment such as broilers, ovens, grills and fryers
Other requirements include:
• Certificate in Cooking or relevant experience
• Minimum 3 years’ experience
• Excellent communication and organisation skills
• Able to work in a fast-paced environment
• Dedicated to food quality and control
• Strong knowledge of proper food handling and sanitation standards
• Excellent communication skills.
• Problem solving.
Package:
• Full-time;
• 38 hours per week (additional overtime hours as reasonably required);
• Salary is $96,200 pa ($48.68ph);
• Applications for this position will be accepted for at least 4 weeks from the date when the advertisement is first published.

People are at the core of what we stand for and what hospitality is all about. At Radisson Hotel Group, our people are true Moment Makers delivering Memorable Moments every day, everywhere, every time. Together, we make Every Moment Matter.
We aim to be as good a place to work, as we are to stay. That is why we offer a competitive compensation and benefits package, which includes:
• Opportunity to stay in the hotel for 1 night after 90 days of employment
• Special rates for our team members & their families/friends while staying in our hotels worldwide.
• We take our “We grow talent, talent grows us” culture belief to heart. With us you will benefit from a wide range of development offers supporting your learning & growth right from your onboarding. This includes an individual development plan and unlimited access to more than +20K learning modules & programs through Radisson Academy.

Hotel Snapshot
The Radisson Blu Plaza Sydney is a heritage-listed 364 room, five star classic hotel located in the financial and dining hub of the northern CBD. We enjoy high levels of repeat clientele who enjoy our personalised customer service. We're located by Sydney's best shopping and walking distance to Circular Quay & Sydney Opera House.

The Role
Our talented kitchen brigade covers all areas of food preparation – Lady Fairfax Room, The Fax Bar, In-Room Dining, Business Class Lounge and Conference and Events.
As a full-time Executive Sous Chef, you will lead your culinary team to provide exceptional culinary services throughout our Food & Beverage operation. For this reason, you must be an experienced Executive Sous Chef preferably in a large accommodation hotel context with people management and sound administrative skills. Variable availability is required based upon business demand and leave coverage of your team.
Some of your responsibilities:
• Supervise and participate in the preparation of food for all outlets
• Menu planning, conducting trials and tastings with kitchen and service teams
• Monitoring quality of output and consistency in standards
• Liaising with suppliers, internal Purchasing Manager, managing food costs
• Ensuring regular training of kitchen team
• Adherence to all food safety requirements of local council

About You
This role requires a leader who is willing to work closely with their team, maintain the hotel's high standards, and ensure that the policies of the hotel and kitchen - including Work Health & Safety and Responsible Business practices - are adhered to at all times.

To be successful in this role you will require:
• Previous experience in a medium to large hotel in a similar role
• Excellent communication skills
• Understanding of Food Safety & Food Handling regulations
• Ability to give and receive direction and work well under pressure
• Exceptional time management and training skills
• Bachelors Degree in Hospitality Management preferred, must hold qualified Chef credentials
• Understanding and genuine interest in keeping up to date with food trends

Support
You will be supported by an experienced Hotel Manager who has a passion for the Kitchen with feedback, appraisals and an individual development plan. After passing your 90-day training period you will be invited to experience a complimentary guest stay.

Salary
We offer a salary of $95,000 + super. We also provide a 2-day Orientation, laundered uniforms and meals in the staff cafeteria. After 3 months you will also be eligible for discounted global accommodation rates for yourself, friends and family.

Australian Working Rights
Full Australian Working Rights are required for this role.

Company
Wales House Hotel Limited Trading As Radisson Blu Plaza Hotel Sydney.

T Bar Restaurant is a Thredbo institution where our patrons can enjoy delicious pizza and pasta in a warm family friendly atmosphere. The restaurant is very fast paced, with a capacity to seat in excess of 50 guests including bar service and takeaway meals. We are currently operating for 7 nights a week.

We are seeking an experienced Chef to organise the kitchen’s activities, you will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers. Your expertise will be pivotal in driving a great customer experience and you ability to get the best out of your team will be critical to your success. This success will be measured by every customer leaving with a satisfied smile on their face on a daily basis. This job is yours if you can demonstrate;

control and direct the food preparation process and any other relative activities,
construct menus with new or existing culinary creations ensuring the variety and quality of the servings,
approve and “polish” dishes before they reach the customer,
plan orders of equipment or ingredients according to identified shortages, arrange for repairs when necessary,
remedy any problems or defects,
be fully in charge of managing and training kitchen staff,
oversee the work of subordinates,
estimate staff workload to assist with rostering,
comply with nutrition and sanitation regulations and safety standards, foster a climate of cooperation and respect between coworkers.

To be successful in this role you will need to have the following personal attributes;

proven experience as Senior Chef,
exceptional proven ability of kitchen management,
ability in dividing responsibilities and monitoring progress, outstanding communication and leadership skills,
up-to-date with culinary trends and optimised kitchen processes, good understanding of restaurant management software, POS, credentials in health and safety training,
degree in Culinary science or related certificate.

Rydges Kalgoorlie is a 92 Room Hotel with a kitchen that covers multiple outlets including restaurant, bar, in-room dining and conferencing.

Seeking an experienced chef to lead the team to success.

Position Title: Executive Chef
Department: Kitchen
Reports to: General Manager
Hours of Work: Full Time, 38 Hour Minimum, as rostered/required, including Shift Work & Weekends

Function/Purpose:

The Executive Chef will manage the kitchen for the operation of all hotel outlets, develop menus and create delectable recipes. The ideal candidate for this position is creative, enthusiastic and passionate about food. Using industry experience and knowledge to optimise operations, mentor & inspire the kitchen team. Controlling and directing the food preparation process to ensure quality, profitability, best practice and safety. Approving and polishing dishes before they reach the customer. Managing and working closely with other Chefs of all levels. Building and maintaining great professional relationships.

Responsibilities:

• Planning menus, estimating food and labour costs, and ordering food supplies
• Monitoring quality of dishes at all stages of preparation and presentation
• Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
• Demonstrating techniques and advising on cooking procedures
• Preparing and cooking food
• Explaining and enforcing hygiene regulations
• Recruit, train and manage staff
• Prepare, freeze and preserve foods
• Ensuring all company policies are adhered to
• Work diligently towards budget targets
• To ensure that the Hotel’s kitchens produce a high quality food product at all times
• To anticipate and attend to the guest’s needs and desires immediately
• To create, monitor and maintain rosters to ensure that all sections and areas within the kitchen are properly staffed
• To review kitchen staff timesheets daily
• To manage staff leave requests and approvals
• To delegate duties to kitchen staff
• To liaise with all other stakeholders with regard to the restaurant and banquet functions
• To liaise with the F&B or Restaurant Manager and front of house staff to ensure a smooth running operation
• To ensure that all standard recipes are followed in all outlets
• To monitor the rotation of stock in all storage facilities
• To maintain yourself appearance in accordance with the hotel’s grooming standards
• To maintain a clean & safe working environment
• To have a full knowledge of, and practice the hotel’s established occupational health and safety guidelines (OH&S) and ensure the kitchen is run with the safest food and hygiene practices and is audit compliant at all times
• To attend all scheduled meetings
• To achieve financial targets and budgets set for expenditure including labour, food and operational costs
• To ensure the restaurant operates profitably
• To approve and track orders and invoices
• To prepare justification for and seek approval for non-consumable or non-budgeted expenditure
• To present a standard of food that consistently meets the expectations of guests and internal customers of the hotel
• To rectify arising customer problems or complaints
• To keep up to date on menu trends and recipes
• To ensure the protection and maintenance of all operating equipment
• To inspect supplies, equipment, and work areas for cleanliness and functionality
• To facilitate the efficient and effective staffing of the kitchen such that financial and service quality targets are achieved
• Maximizing the productivity of the kitchen staff
• Kitchen members are working productively and harmoniously together as a team
• Represent and maintain professional working relationships with all departments and managers
• To perform any other reasonable duties as directed by the General Manager

Skills, Qualifications, Experience:

- Cert III, IV or Diploma in Commercial Cookery (SIT30813)
- Chef Trade Qualification
- Min 4 Years Chef Experience
- Min 2 Years Management Experience
- Food Safety Supervisor Accreditation