Whats the role
Are you passionate about food and are looking for a job opportunity with a lifestyle roster that gives you work-life balance At Sodexo were expanding our team and seeking service-driven individuals to join us asHead Chefs. This is your chance to work with a global food and facilities management company while enjoying the benefits of a14 days on 7 days off rosterFIFO from Brisbane.
What You'll Do
* Building a strong team : taking a hands-on role growing an existing 500-600pax camp through a constant expansion over the next 18 months to 1500pax.
* Kitchen and staff management : Lead and supervise a multicultural kitchen team growing to around 55 team members across three swings including chefs kitchen hands and utilities. This includes rostering delegation training performance management / development of staff to build you and your team into the next generation of leaders for our business.
* Meal production : Oversee the preparation and presentation of large-scale industrial volume food production for residents typically covering breakfast packed crib lunches and dinner.
* Financial and inventory control : Maintaining strict oversight of kitchen inventory and stock levels through concise ordering and stock rotation whilst proactively managing waste to ensure cost-effective operations and minimising environmental impacts.
* Quality and safety assurance : Maintain the highest standards of food quality presentation and safety. Engage with team members to follow strict hygiene practices and adhere to (HACCP) standards.
* Compliance : Ensure all catering team members adhere to agreed scope of works follow company policies and relevant Work Health and Safety (WHS) and food safety regulations.
Qualifications
* Australian Citizenship Permanent Residency or full Australian working rights.
* Trade Certificate or Certificate III in Commercial Cookery (at a minimum)
* Proven experience as a head chef including experience in high-volume mass-catering environments like remote camps mining sites catering or hotels.
* Strong leadership communication and organizational skills to effectively manage a large kitchen team including both front and back of house operations in a fast-paced high-pressure environment.
* Proficiency in all aspects of kitchen operations including in depth understanding and hands on experience of HACCP guidelines cost control inventory management and bulk cooking techniques.
* The ability to work long hours on flexible rotating rosters (e.g. 2 weeks on 1 week off) in a remote tropical and potentially isolated location.
* A passion for driving high-quality culinary experiences in remote locations across Tropical North Queensland with uncapped growth potential for senior management roles within a global company.
Remote Work
No
Employment Type
Full-time
Key Skills
Culinary Experience,Food Handling,Restaurant Experience,Kitchen Management Experience,Food Preparation Experience,Kitchen Experience,Labor Cost Analysis,Catering,Cooking,Cost Control,Sanitation,Knife Skills
Experience
years
Vacancy
1
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