Chef De Cuisine

Chef De Cuisine

• High volume, highly organised, massive operation – requires top CDC
• Superb progression potential within an internationally recognised huge venue
• $120K plus Super for the right candidate

ABOUT THE ROLE:

Chef De Cuisine:

An extremely organised operation that requires financial and operational excellence, an effective communicator and high volume experience in 5 star venues.

The Job:

• Working with the Executive Sous Chef and Executive Chef to lead and manage the kitchen brigade.
• Analyse, produce and implement improvements to the food standards quality for the business.
• Deliver the overall operation of the Kitchen including the production and service for all
• Corporate external catering and the food quality across all function’s rooms
• Accountable to the Executive Chef for the financial, operational, food quality and customer service performance of kitchen services program.
• Assist in the collation and preparation of relevant, timely and accurate financial and operational reports for the program area, to include specific sales and cost (COGS & Labour) projections and specific report & analysis.
• Develop rosters to deliver agreed services standards and meet labour cost KPIs within the program area.
• Provide job specific training & development to reporting employees.
• Assist to manage program area activities with a focus on full integration with other departments to ensure an effective, whole of business approach aligned to the organisational goals.
• Provide job specific training & development to reporting employees.

You:

• A confident, diligent & experienced CDC with ability to manage very large teams, create high volume, work as an integral part of the team & delegate effectively
• Trade qualification in commercial cooking
• 6 years’ experience in 5-star hotel, upmarket high-volume restaurant or large multi-outlet venues
• Minimum 2 years as Chef de Cuisine in 5-star hotel, high volume restaurant /or multi-outlet banquet facility.
• Experience in performing in a HACCP accredited environment
• Excellent knowledge of traditional and modern cooking techniques as well as current Australian food trends.
• F&B administration skills
• Competency in Microsoft Office Suite, menu management, inventory control and Event Management software.

For expressions of interest contact Chris on or APPLY NOW!