Join a dynamic team of culinary professionals as a Chef de Parte and Cook
Key Responsibilities:
* Ensure effective stock management and control measures are implemented.
* Develop and maintain strong communication and teamwork within the kitchen environment.
* Provide exceptional customer service, meeting high standards of hospitality.
* Operate all kitchen equipment in a safe and efficient manner.
* Prepare orders using required equipment to ensure timely delivery.
* Maintain strict adherence to health and safety protocols, ensuring a clean and hygienic work environment.
* Supervise and train apprentices when necessary, promoting skill development and knowledge sharing.
* Collaborate with the Executive Chef to create menus that meet customer demands and preferences.
* Assist in the implementation and operation of HAACP and Food Safety Plans.
* Prepare, cook, and serve meals according to established guidelines, recipes, and direction from the Executive Chef.
* Ensure meals are presented to wait staff at a satisfactory temperature, allowing for optimal presentation to customers.
* Adhere to HACCP guidelines, maintaining the highest standards of cleanliness, health, and safety within the Catering Department.
* Assist in managing kitchen supplies and deliveries, ensuring timely receipt and accounting.
* Maintain kitchen equipment and utensils according to established Club standards and procedures.
* Liaise with wait staff regarding meal completion, instructions on service, presentation, portion control, and customer feedback.
* Contribute to the development of food cost controls and assist with implementing menu changes when required.
Required Skills and Qualifications:
* Hold a Certificate IV in Commercial Cookery or higher qualification.
* Proven experience as a qualified chef for at least 5 years.
* Excellent leadership and time management skills.
* Strong communication and organizational abilities.
* High level of interpersonal skills, with the ability to liaise effectively with customers and supervise/training staff.
* Possession of a Food Hygiene certificate is essential.
Benefits:
* Staff discounts available.
* 5 weeks annual leave, plus leave loading.
* Car parking facilities available.