We are seeking a talented Chef to join our team. In this role, you’ll be responsible for creating innovative menus and preparing delicious meals for our customers.
Responsibilities
Create menus according to season and customer research
Set up the kitchen with necessary tools and equipment
Prepare food and present it in an appealing manner
Supervise and delegate tasks to other team members
Maintain appropriate levels of inventory and restock when necessary
Requirements
Certification from culinary school preferred
ServeSafe or Food Handler’s Certification
Nice to have: certification from culinary school
Nice to have: ServeSafe or Food Handler’s Certification
Assist the Executive Sous Chef in running the kitchen operation, ensuring food quality, presentation, and service standards while managing a culinary team.
Compensation
Package is aligned with experience and varies from 35k€ to 40k€ annually.
Responsibilities
Drive culinary excellence and consistency
Train and manage the culinary team
Participate in regular and effective communication meetings
Oversee punctuality and appearance of all kitchen associates
Delegate tasks to the team, setting clear expectations, providing resources and checking outcomes
Assist the Executive Sous Chef in running the kitchen operation, ensuring culinary excellence, managing staff, and maintaining high standards of food quality and service.
Compensation
Package is aligned with experience and varies from 35k€ to 40k€ annually.
Responsibilities
Drive culinary excellence and consistency
Train and manage the culinary team
Participate in regular communication meetings
Oversee punctuality and appearance of kitchen associates
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)
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)
The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels.
Responsibilities
Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor quality of all food product and presentation.
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