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Senior Culinary Manager

2 weeks ago

Perth, Western Australia Redtablefoods Full time
Working at Redtablefoods means being part of a dynamic and fast-paced environment where you can bring your creativity and passion to deliver exceptional food services to our customers. As a FIFO Sous Chefs, you will play a crucial role in ensuring the smooth operation of our kitchen, working closely with the Head Chef and Line Chefs to deliver outstanding results.

We are looking for a highly experienced chef who possesses significant leadership skills, excellent communication abilities, and a strong understanding of kitchen operations. As a key member of our culinary team, you will be responsible for liaising between the Head Chef and Line Chefs, possessing strong leadership experience, and bringing creativity and passion to your work. This is a challenging and rewarding role that requires a high level of culinary expertise, strong leadership skills, and excellent communication abilities.

The successful candidate will have the opportunity to work in a fly-in-fly-out (FIFO) role departing from Perth on 2:1 rosters, with a competitive salary package including $110 000 per annum, PLUS Superannuation, nightshift allowances, and five weeks annual leave. You will also have access to discounts across hundreds of retailers with our Redtablefoods Hive program, and enjoy a range of benefits including fortnightly pays with equalized hours, accommodation, food, etc. supplied, career advancement, training, and development opportunities, and access to onsite facilities such as Gym, pool, etc.

To be considered for this role, you must have 3+ years' cumulative chef experience, working in a remote village environment (FIFO or DIDO), 2+ years' experience supervising and managing a team of chefs to deliver a smooth service, strong experience in a bulk/batch cooking environment, ordering, profit, and wastage reporting, Certificate III/IV in Commercial Cookery or Trade certificate, applied knowledge of HACCP principles in a bulk cooking environment, ability to help create service schedules on a daily, weekly, and monthly basis, applied knowledge of workplace safety systems and compliance requirements, able to work nightshift where required, strong leadership experience and understanding of working between Head Chefs and Line Chefs, intermediate skills with regards to Microsoft Office applications, knowledge of relevant kitchen chemicals, including their application and storage, and a valid Manual Driver's Licence (Class C).