Executive Chef

1 week ago

Canberra, ACT, Australia Grand Pacific Group Full time

Full-Time Executive Chef

We are seeking a talented and passionate Chef to join our dynamic kitchen team in Canberra.

  • $74,000 - $78,000 per annum + Superannuation
  • Join Grand Pacific Group | Canberra, ACT

About Us

Grand Pacific Group is a premier hospitality group known for our collection of premium venues across NSW's most exclusive suburbs and Canberra ACT. We are committed to providing exceptional dining experiences that align with our reputation for excellence.

The Role

As an Executive Chef at Grand Pacific Group, you will be instrumental in crafting exceptional dining experiences. This full-time position offers the opportunity to work in one of the most prestigious venues in ACT.

Key Responsibilities:

  • Menu Development: Plan and develop seasonal menus while managing food costs, establishing portion controls, and maintaining relationships with suppliers to ensure cost-effective purchasing and quality ingredients.
  • Quality Control: Monitor and maintain the highest standards of food quality and presentation across all stages of preparation, including taste, temperature, and visual appeal.
  • Kitchen Operations: Lead daily kitchen operations including food preparation, cooking specialized dishes, and overseeing the timing and coordination of meal service.
  • Team Management: Train, supervise, and mentor kitchen staff in cooking techniques, safety procedures, and quality standards while managing staff schedules and performance evaluations.
  • Food Safety: Implement and enforce food safety and hygiene regulations, ensuring compliance with health codes and maintaining proper documentation of safety procedures.
  • Collaboration: Collaborate with management, dietitians, and service staff to address dietary requirements, resolve operational issues, and enhance overall dining experience.
  • Inventory Management: Manage inventory levels, storage systems, and food preservation procedures to minimize waste and maintain optimal stock levels.
  • Labor Cost Control: Calculate and control labor costs while monitoring kitchen budget, including equipment maintenance, staff hours, and food wastage.

Requirements

  • Experience: At least 1 year work experience in a similar position.
  • Qualifications: At least a Diploma degree of Hospitality Management / Commercial Cookery or other relevant field.
  • Cooking Skills: Strong understanding of various cooking methods and techniques.
  • Organizational Skills: Excellent organizational and time management skills.

Benefits

A salary of $74,000 - $78,000 + superannuation will be offered to the successful candidate.

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