Kitchens Operations Manager
1 week ago
Executive Culinary Professional
The Executive Culinary Professional will be responsible for overseeing the smooth operation of the kitchen, ensuring all culinary and organizational standards are maintained at all times. This involves preparing high-quality food products that support the kitchen's operating concepts while adhering to brand standards.
Main Responsibilities:
- Prepare, create, and present dishes for restaurants and functions.
- Organize and set up the assigned section of the kitchen effectively and efficiently.
- Ensure all operating supplies and food products are sufficiently stocked for a smooth operation of the kitchen.
- Maintain a clean and hygienic work environment.
- Assist the Head Chef, Sous Chef, and the kitchen brigade in ensuring culinary standards comply with company and hotel policies and procedures.
Requirements:
Previous experience as an Executive Culinary Professional in a large hotel or restaurant is required. Relevant qualifications/certificates in Cookery (Certificate III or equivalent), HACCP & local Food Safety Handling & Hygiene are also necessary.
Skills:
Excellent communication and organizational skills are essential. The ability to work productively and safely at all times with a focus on quality control is also required. Additionally, the flexibility to work on a rotating roster including weekends and public holidays is necessary.
Benefits:
This role provides the opportunity to develop your hospitality career within an international company, either in Australia or overseas. A positive first impression can be created by understanding the importance of 5-star grooming standards.
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