Job DescriptionDuties and Responsibilities (but not limited to):Assist the Executive Chef and Executive Sous Chef in the supervision of the Kitchen Cooks and Stewarding teamFood preparation and production to deliver innovative and inspired dishes aimed to exceed customer and guest expectationsEnsure food standards, preparation, presentation and cooking techniques are established and monitored to meet set guidelinesEnsure the highest standard of hygiene is practiced and maintained to meet Health & Safety regulations and HACCP food preparation guidelinesQualificationsTo be considered for this position, you must possess the following:Demonstrated experience in a similar role or luxury/fine dining environment will be viewed favourablyAppropriate Trade qualificationSound knowledge of food trends, HACCP standards and proceduresFlexibility to work a rotating roster including weekends and public holidaysFull Time work right in AustraliaAdditional InformationWhat we offer:Paid parental leave up to 10 weeks, no minimum length of serviceCareers growth within largest hotel group in the PacificGreat team and mentor in the kitchen