Executive Culinary Professional
4 days ago
About Hospitality Recruits
We are a leading hospitality recruitment agency dedicated to connecting top talent with exciting opportunities in the food service industry.
Job Overview
We are seeking an experienced Chef de Partie/Jnr Sous Chef/Sous Chef to join our team of culinary professionals at various venues across Melbourne, Mornington Peninsula, and Yarra Valley.
Key Responsibilities
- Menu Planning: Develop and implement menus that showcase creativity and expertise while meeting business objectives.
- Cost Control: Monitor and control food and labour costs to ensure maximum profitability.
- Supplier Liaison: Build and maintain strong relationships with suppliers to source high-quality ingredients and materials.
- Quality Assurance: Ensure that all dishes meet the highest standards of quality and presentation.
- HACCP Compliance: Maintain strict adherence to hygiene regulations and guidelines.
- Food Preservation: Implement effective freezing and preservation methods to minimize waste and maximize shelf life.
Requirements
- Certification: Hold a relevant Commercial Cookery qualification (Cert IV or Diploma of Hospitality).
- Experience: Possess a minimum of 3 years of experience in a senior kitchen role.
Essential Skills
- Cooking Techniques: Demonstrate proficiency in sound cookery techniques and ability to learn new ones.
- Pressure Management: Work effectively under pressure to meet deadlines and deliver results.
- Teamwork: Collaborate with colleagues to achieve common goals and objectives.
- Professionalism: Maintain a positive, punctual, and professional approach at all times.
- Food Safety: Familiarity with food safety guidelines and regulations.
- Attention to Detail: Demonstrate attention to detail in all aspects of work.
- Stock Management: Competency in ordering and managing stock effectively.
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