Executive Chef
6 days ago
Manly Hospitality Operations Pty Ltd is a renowned establishment situated on the stunning Sydney Harbour, offering breathtaking views and exceptional dining experiences. We are currently seeking a highly skilled Junior Sous Chef to join our world-class culinary team.
The ideal candidate will possess a minimum of 4 years of work experience, a Certificate III in Commercial Cookery or Trade Papers, and a proven track record of creating and delivering consistent, high-quality produce. They will also have solid experience leading and directing a kitchen team, as well as a passion for innovative menu design.
The successful candidate will be responsible for assisting the Executive Chef with the overall operation of the kitchen, managing food preparation and cooking, plating, and presentation. They will also be responsible for maintaining consistent food standards and cleaning/hygiene routines, as well as mentoring, training, and developing chefs on techniques and cooking procedures, food safety regulations, and workplace health and safety.
We offer a competitive salary package, including a 38-hour workweek, with an annual income of $70,000 - $80,000. In addition, we provide development opportunities, a 50% team discount, wellbeing initiatives, and team recognition rewards.
For more information, please refer to the Job Description below:
Key Responsibilities:
- Contribute to the construction and costing of menus with new culinary creations
- Assisting the Executive Chef with the overall operation of the kitchen
- Food preparation and cooking, plating, presentation
- Manage the maintenance and ordering stocks and supplies
- Manage food costs in line with the budget, along with labour costs
- Maintain consistent food standards and cleaning/hygiene routines
- Lead the kitchen team to ensure efficient and productive delivery of quality foods
- Mentor, train and develop Chefs on techniques and cooking procedures, food safety regulations and workplace health and safety
Requirements:
- Minimum 4 years work experience
- Certificate III in Commercial Cookery or Trade Papers
- Undeniable pride for creating and delivering consistent, high-quality produce
- Solid experience leading and directing a kitchen team
- Passion for innovative menu design
- The ability to work under pressure whilst executing precise time management skills involving planning, prioritising and delegating
- Flexibility and availability to work across a rotating roster
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