Sous Chef

2 days ago

Cairns, Queensland, Australia Nasser Retail Pty Ltd Full time $60,000 - $80,000 per year

Barron Valley Hotel is a heritage-listed hotel. It is situated in the heart of Atherton, on the tropical Tablelands in Far North Queensland. The hotel provides a wide variety of facilities and services for visitors including accommodation, restaurant and bar and bottle shops.

Barron Valley Hotel has a vacancy opening for a Sous Chef. We are looking for a qualified and experienced candidate to join our team.

Major Duties and Responsibilities of Position:

· Leads kitchen team when head chef is absent.

· Directing the food preparation process and delegating tasks

· Cooking and preparing high quality dishes

· Supervise and provide training to kitchen staff members to use methods/techniques required to execute the menu to the standards of the hotel

· Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order

· Ensure efficient, cost-effective operation and profitability of food production

· Assists Head Chef in completing stock ordering to ensure inventory is maintained

· Assists Head Chef in ensuring stock is rotated correctly and create intuitive menu items to help minimise stock wastage.

· Assisting the Head Chef to create new menu items, recipes and develop dishes

· Ensure staff are aware of and follow safe work practices at all times

· Ensuring the kitchen meets all regulations including sanitary and food safety guidelines

· Ensure communication between the kitchen team is effective

· Discussing food preparation issues with Head Chef and kitchen staff

· Regularly report to Head Chef

Desirable Qualifications and Skills:

· Certificate 1V in Commercial Cookery or equivalent is a minimum requirement.

· Minimum of 5 years of experience as a Sous Chef.

· Attention to detail.

· Excellent communication skills.

· Ability to resolve conflict in a constructive manner.

· Proven track record of being competent in the kitchen and in the Head Chef's absence.

· Manage junior chefs and cooks.

· Ability to multitask.

· Experiences in similar role.

· Ability to work effectively and efficiently in a team environment.

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