Chef De Parte And Cook Chef De Parte And Cook

Only for registered members

Hervey Bay

AUD 76,000 - 80,000

Chef de Parties and Cooks

Location: 11-13 Torquay Road, PIALBA, Hervey Bay, QLD, 4655

Employment Type: Full Time

Salary for both position: Ranging from $76,515 to $80,000 AUD depending on experience and skills.

The Hervey Bay RSL is one of the biggest entertainment venues on the Fraser Coast and is much loved by the 40,000 plus financial members. The club provides a variety of wonderful facilities for its members, visitors and guests. Including restaurant, cafe, 5 separate bars, child fun centre, function and meeting rooms for the general public, auditorium, bottle shop, snooker room, courtesy bus, 280 gaming machines, Keno & TAB.

The Hervey Bay RSL has vacancy opening for Cooks and Chef de partes. We are looking for experienced and qualified candidates.

Salary: AUD 78,000 – 80,000

Responsibilities and Main duties:

• Responsible for ensuring strict stock control measures are observed.
• Responsible for ensuring effective communication and teamwork within the kitchen.
• Responsible for ensuring a high standard of customer service.
• Responsible for operating all kitchen equipment in a safe manner.
• Responsible for preparing orders by using required equipment.
• Responsible for ensuring a high level of hygiene in the kitchen.
• Responsible for supervision and training of apprentices when required.
• To ensure the level and quality of meals provided is of the highest quality and quantity to serve customers on a daily basis.
• To follow the size, style and presentation of food items, as required by the Executive Chef.
• To maintain effective and efficient operations of the kitchen in the absence of the Executive Chef.
• Assist in implementation and operations of HAACP and Food Safety Plan.
• To prepare, cook and serve general and specialised meals for patrons according to menu guidelines, recipes and direction from the Executive Chef.
• To ensure meals are served to the wait staff at a satisfactory temperature that would allow presentation to the customer at the correct temperature.
• To maintain hygiene to HACCP guidelines, health and safety, cleanliness and all environmental standards in the Catering Department.
• To assist and train apprentices and to supervise kitchen hands under direction from the Executive Chef.
• Ensure that supplies and deliveries are ordered in a timely manner. Ensure that supplies and deliveries are received and accounted for.
• To maintain kitchen equipment and utensils according to the Club's standards and procedures.
• To liaise with wait staff regarding meal completion and instructions on its service, presentation, portion control and complaints/compliments.
• To assist with stock management and wastage of products and stocktake as required.
• To communicate effectively with all staff within the Club.
• To assist with the development of food cost controls.
• Assist with the implementation and planning of menu changes.
• Any other duties which are reasonable and lawful as requested by Management.

Qualifications and Experience:

• Certificate IV in Commercial Cookery (qualified chef}.
• Proven experience as a qualified chef for 5 years.
• TAFE — Covid 19 — Dining In - certificate
• Proven experience supervising apprentices.
• Leadership and Time Management skills
• Excellent communication and organizational skills
• High level of communication and interpersonal skills, including demonstrated high level ability to liaise effectively with customers and supervise and train staff

Position: Cooks

Salary: AUD 76,515 – 80,000

Responsibilities and Main duties:

• Responsible for ensuring strict stock control measures are observed.
• Responsible for ensuring effective communication and teamwork within the kitchen.
• Responsible for ensuring a high standard of customer service.
• Responsible for operating all kitchen equipment in a safe manner.
• Responsible for preparing orders by using required equipment.
• Responsible for ensuring a high level of hygiene in the kitchen.
• To ensure the level and quality of meals provided is of the highest quality and quantity to serve customers on a daily basis.
• To follow the size, style and presentation of food items, as required by the Executive Chef.
• To maintain effective and efficient operations of the kitchen in the absence of the Executive Chef.
• Assist in implementation and operations of HAACP and Food Safety Plan.
• To prepare, cook and serve general and specialised meals for patrons according to menu guidelines, recipes and direction from the Executive Chef.
• To ensure meals are served to the wait staff at a satisfactory temperature that would allow presentation to the customer at the correct temperature.
• To maintain hygiene to HACCP guidelines, health and safety, cleanliness and all environmental standards in the Catering Department.
• To assist and train apprentices and to supervise kitchen hands when required under direction from the Executive Chef.
• Ensure that supplies and deliveries are ordered in a timely manner. Ensure that supplies and deliveries are received and accounted for.
• To maintain kitchen equipment and utensils according to the Club's standards and procedures.
• To liaise with wait staff regarding meal completion and instructions on its service, presentation, portion control and complaints/compliments.
• To assist with stock management and wastage of products and stocktake as required.
• To communicate effectively with all staff within the Club.
• Assist with the implementation and planning of menu changes when required.
• Any other duties which are reasonable and lawful as requested by Management.

Qualifications and Experience:

• Certificate III in Commercial Cookery
• Proven experience as a qualified Cook for 5 years.
• TAFE — Covid 19 — Dining In - certificate
• Proven experience supervising apprentices.
• Leadership and Time Management skills
• Excellent communication and organizational skills
• High level of communication and interpersonal skills, including demonstrated high level ability to liaise effectively with customers and supervise and train staff
• 5 weeks annual leave, plus leave loading