Assist the Head or Executive Chef in kitchen operations, menu creation, and team supervision at a hotel restaurant.
Responsibilities
Run your own section of the kitchen, ensuring service is smooth and assist with other sections if they require help
Supporting the Head / Executive Chef with seasonal menu creation ensuring we remain authentic to the direction of the establishment whilst managing food costs
Provide supervision and guidance to junior chefs, supporting the onboarding and ongoing development of junior kitchen team members to create an inclusive, high performing culture in line with company values
Assist with administrative elements of the department including but not limited to rostering, stock take, ordering and end of month reporting
Ensure compliance with food safety, hygiene, HACCP and workplace health and safety legislation and regulation
Requirements
Certificate III in Hospitality (Commercial Cookery)
Support the Head Chef in daily kitchen operations, motivate the team, ensure food safety and allergen controls, contribute to menu planning, manage mise en place, and support events and functions.
Compensation
Salary: £32,126 per annum
Responsibilities
Support the Head Chef in daily kitchen operations
Motivate the team to deliver high standards of food and service
Ensure food safety and allergen controls are consistently met
Contribute to innovative menu planning
Manage mise en place and ensure smooth, timely service
Junior Sous ChefAccor Apartments & Realty · Adelaide, Australia
Sous ChefWSH Group · London, United Kingdom
Koch (m/w/d) First Class Airline CateringDO & CO · Oberding, Germany
Chef de Partie - NobuCrown Resorts · Melbourne, Australia