Chef

Cradle Mountain Hotel

Our client is a well established hotel chain and is  is looking for a  chef to join there Hotel in a great location.

To be considered for this role you must possess the following attributes:

• AQF Diploma in Hospitality (Commercial Cookery) or equivalent and at least 2 years of experience in a similar role, or a minimum of 3 years in a similar role
• Superior work ethic
• Ability to work under pressure
• Be a team player
• Enthusiastic “can do” approach
• A friendly and approachable personality Is a must

The duties of the role will include but are not limited to the following :

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As the second in command in a restaurant kitchen, the sous chef supervises the work of his or her colleagues and reports to the head chef (also known as the executive chef or chef de cuisine).

The sous chef manages the chefs de partie (i.e. the sauce chef, fish chef, grill chef, garde manger and pastry chef), the commis chefs and the rest of the kitchen staff, including the dishwashers. Where needed, the sous chef may deputise for the head chef or for a chef de partie and therefore needs to be able to carry out all of their tasks in order to ensure that the kitchen can carry on functioning as normal in their absence.

As the second in command in the kitchen brigade, the sous chef works in close collaboration with the chef. Following the instructions of the head chef, the sous chef supervises the work of the chefs de partie, kitchen assistants and the other members of the kitchen crew, assigns work and shifts, coordinates food production schedules, oversees all line operations and ensures that all essential equipment and utensils are in good working order. The sous chef (in collaboration with the head waiter and the sommelier) also helps the head chef to design the menu, in keeping with the style and philosophy of the restaurant.

Sous chefs are also responsible for making improvements to existing dishes and for proposing new ones, using their flair and creativity to come up with culinary inventions that not only taste great but also look good.

Sous chefs are proficient in every aspect of the daily running of a kitchen, from prepping and cooking through to plating and garnishing, and are able to prepare starters, main courses and desserts. They take an active role in food preparation and assist other chefs with their work, particularly during peak service hours.

Sous chefs aim to ensure that all of the dishes leaving the kitchen are impeccably prepared and served and strive to achieve the highest level of food quality, taste and presentation.

Another important responsibility of the sous chef is inventory management, which involves selecting suppliers, ordering raw materials and managing food stocks held in the larder and cold room. Sous chefs train personnel on the proper handling and storage of unused food with the aim of reducing food waste to a minimum and controlling food costs.

In addition to overseeing and coordinating kitchen operations, the sous chef is also responsible for ensuring that the kitchen brigade complies with all restaurant standards (e.g. wearing uniforms, food service procedures etc.) and that all applicable food hygiene regulations are adhered to.

Sous chefs are also in charge of training up junior kitchen personnel and in some cases may be involved in the selection of new staff.

Finally, sous chefs are responsible for monitoring team performance, food quality and food production. They strive to create a culture of continuous improvement, maintain effective communication within the kitchen and with the head of the waiting team and work to resolve any organizational or operational issues that may arise.

This is a full time position with a basic salary range of between $ 60,000 – $ 70,000 per annum +superannuation and accommodation may also be available 

If this role sounds like it would be for you, then please forward your resume.

Please note that only successful candidates will be contacted for the next interview.