As one of Geelong's leading function venues, the Belmont Hotel prides itself on providing the highest quality of service and guest experiences across the venues restaurant and function areas.
We are currently seeking an experienced and highly motivated fulltime Sous Chef to join our kitchen team. This role provides an excellent opportunity for the right individual to refine and develop their skills in a bustling, fast paced kitchen environment.
Position Overview
The Sous Chef will assist the Head Chef in the overall planning, directing, controlling, and production of quality product, across each of our food and beverage outlets, as well as assisting in the overall management of the kitchen, ensuring consistent high quality outputs.
Key Responsibilities:
Assist the Head Chef to coordinate, direct and control as well as produce quality food for all outlets to the standards. You will also be required to deputise for the head chef in their absence.
Oversee the daily food preparation by the Kitchen team and co-ordinate their assignments ensuring standards are being maintained and food preparations are on a timely basis
Assist in the creation of new menu items,
Develop standard recipes and costing
Manage stock levels, and take responsibility for the ordering, and quality control process.
Keep a close control of food wastage and spoilage, and assist with food cost control
Oversee and ensure the compliance with Health, Safety and Hygiene Requirements
Maintenance of effective daily records, and communication of needs for the following day.
Review and analysis of financial figures, and strategy discussions with the head chef on a weekly, and monthly basis
Assist in the preparation fortnightly rostering
To lead the team by example and when necessary, provide operational assistance
Responsible for ensuring smooth and effective communication among the staff.
Facilitating training, development and mentoring of kitchen staff. This includes conducting regular performance reviews in line with standard operating procedures.
Undertaking any other duties as required (in line with the position description)
Skills and Qualifications
Diploma of Hospitality Management and a Commercial Cookery Certification (Certificate IV minimum or equivalent trade qualification)
Food Handlers Certificate
Minimum 1 year demonstrated experience as a Sous Chef (or equivalent position)
Strong Leadership skills and experience
An ability to foster team spirit with a positive can do attitude
Excellent Customer Service and interpersonal skills
Exceptional organisational skills, with a focus on strong accuracy and attention to detail
Familiarity with a variety of computer software applications, including the Microsoft Office Suite, as well as experience utilising inventory ordering systems
A passion for hospitality and travel
To lead the team by example and when necessary, provide operational assistance
Responsible for ensuring smooth and effective communication among the staff.
Facilitating training, development and mentoring of kitchen staff. This includes conducting regular performance reviews in line with standard operating procedures.
Undertaking any other duties as required (in line with the position description)