Total 13 Full-time sous chef job vacancies in noosa heads

The position is responsible for assisting the Executive Chef, Sous Chef and Chef De Partie with daily operational aspects of the Kitchen and related outlets. Working as part of the Kitchen team this position involves preparation and cooking of meals, operating commercial cooking equipment such as mixers, steamers, fryers, ovens and stoves and ensuring a clean and safe work environment is maintained.

An immediate start is available - we have casual and part-time positions available.

You will:

• Assist with food preparation for breakfast, lunch, dinner, room service, functions and buffet service. 
• Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards. 
• Prepare and ensure availability of mis en place as required.
• Ensure strict stock rotation and minimum wastage.  
• Keep all working areas clean and tidy.  

The position is responsible for the operation of the pastry kitchen; ensuring that food standards, preparation, ordering, presentation and cooking techniques are carried out according to established recipes and standards.

You will: 

• Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.

The key responsibilities of the Chef De Partie are

• Supervision of kitchen in the absence of the Executive and Sous Chefs.  Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Lead team members by setting a positive example. 
• Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
• Works with and co-ordinates the work of apprentices in the preparation and production of food as required.
• Prepares and ensures availability of mis en place as required.
• Keep all working areas clean and tidy. 
• Ensure all equipment is maintained, serviced and cleaned.
• Assist with preparation of rosters, ensuring that suitable and cost effective employee levels are maintained at all times.  Rosters to be authorised by appropriate department head. 
• Report any problems to the Executive Chef / Sous Chef.

The other critical responsibilities are

• Ensure proper safety and sanitation of all kitchen facilities and equipment.
• Safe work practices in a hazardous environment.
• Supervision of apprentices and other kitchen colleagues.
• HACCP / Food safety /WHS and quality assurance.
• The manual and physical aspects of the role which include but are not limited to: constant standing, walking, lifting, carrying, pushing and pulling.

This is your chance to bring your skills and enthusiasm and work within a team with global experience and French flair.

We are seeking a passionate and driven Chef de Partie, capable of delivering exceptional quality dishes for multiple outlets whilst working together with our service teams.

Responsibilities will include:

• Assist Executive Chef with menu preparation
• Ensuring adequate supplies are available for expected service;
• Cooking for a la carte, buffet, room service and functions;
• Assist other sections if they require help;
• Maintain a clean and hygienic work environment;
• Ordering and stock control
• Providing leadership to kitchen team by setting a positive example
• Support budgets and forecasts with food and food wastage.

We are seeking a passionate and driven Chef de Partie, capable of delivering exceptional quality dishes for multiple outlets whilst working together with our service teams.

Responsibilities will include:

• Assist Executive Chef with menu preparation
• Ensuring adequate supplies are available for expected service;
• Cooking for a la carte, buffet, room service and functions;
• Assist other sections if they require help;
• Maintain a clean and hygienic work environment;
• Ordering and stock control
• Providing leadership to kitchen team by setting a positive example
• Support budgets and forecasts with food and food wastage