Responsibilities
- Working mainly the breakfast shifts or ad-hoc lunches/dinners as required.
- Actively contributing to the menu planning process and execution.
- Controlling food and wage costs, ensuring they come in on budget.
- Assisting in event planning and execution.
- Through your strong knowledge of the menus, actively controlling portion control and preparation knowledge to create amazing quality products.
- Implementing the hotel and department regulations, policies and procedures.
- Providing information on menu items to members of the events team and floor operations team so they can confidently advise guests when required.
- Maintaining industry knowledge and staying abreast of industry trends and dietary developments.
- Actively training and promoting compliance with food safety standards, hygiene, cleanliness and other compliance requirements of the kitchens area.
Requirements
- Previous experience as a Chef, with a focus on breakfast cuisine preferred.
- Strong leadership and organizational skills, with the ability to manage the kitchen and team effectively.
- Culinary degree or equivalent experience in a high-volume kitchen.
- Flexible and adaptable approach, willing to work as part of a kitchen team to ensure our guests have a great dining experience.
- Ability to remain calm and level-headed whilst working under pressure in a fast-paced environment whilst maintaining high and consistent attention to detail and standards.
- Strong communication, organisational skills and grooming standards
- Ability to build effective relationships with other departments, suppliers, etc.
- Outstanding work ethic with the flexibility to work rotating rosters and shifts.
- Well versed in all aspects of Food Hygiene, HACCP and OH&S to ensure safe working practices are followed within the kitchen.
- Prior experience training and developing junior chefs, helping to create a legacy of learning reflected in the production of quality food.
- Relevant Trade qualifications.
- Currently hold a Food Safety Supervisor certificate or willing to obtain one
- Must be available for 38hrs per week working a rotating roster including early mornings, weekends & public holidays
Nice to Have
- Previous experience as a Chef, with a focus on breakfast cuisine preferred.
Benefits
- Direct report to Hotel General Manager and Portfolio Director of Food and Beverage
- Ability to really contribute and feel pride in knowing you have made a difference to the greater good of the Hotel Operation
- Work alongside passionate industry professionals
Work Arrangement
On-site — Brookvale
Additional Information
- 38hrs per week
- Rotating roster
- Includes early mornings, weekends & public holidays
