The Leea Hotel Darwin is embarking on an exciting transformation under the Prendiville Group, a proudly West Australian, family-owned company renowned for its exceptional hospitality venues. With 136 hotel rooms, 32 townhouses, and expansive function spaces, we are set to redefine dining experiences and establish The Leea Hotel as one of Darwin's prominent destinations. We are seeking a talented and experienced Sous Chef.
As a Sous Chef, you will be the right-hand to the Executive Chef, supporting in the daily operations of the kitchen. ensuring high-quality food preparation, presentation, and service. You will play a key role in menu development, food preparation, cost control, staff training, and maintaining high standards of quality and hygiene, whilst fostering a culture of excellence and innovation within the culinary team. This is an exciting opportunity for a talented individual looking to take the next step in their culinary career.
Key Responsibilities
* Supervise the daily operations of the kitchen, ensuring smooth workflow and high-quality output. Whilst monitoring preparation and cooking processes to ensure consistency in quality and presentation.
* Oversee portion control, waste management, and food storage practices, and ensure all food handling and storage practices comply with health and safety regulations.
* Supervise and mentor kitchen staff, providing guidance and support to ensure a high-performing team. Providing constructive feedback and addressing performance issues when necessary.
* Assist in creating and testing seasonal and special events menus that align with the resort's culinary vision and guest expectations.
* Ensure all menu items are properly costed and recipes documented.
* Monitor food costs through properly costed menus, portion sizes, and kitchen expenses to achieve budgeted goals.
* Assist in inventory management, including ordering, receiving, and stock rotation.
* Conduct monthly stocktakes and provide accurate reports to the Executive Chef.
* Manage labour costs by creating efficient staff rosters and tracking hours worked.
* Be able to run the kitchen in the absence of the Executive Chef
Qualifications and Skills
* Education: Diploma or Certificate in Culinary Arts or equivalent qualification.
* Experience: Minimum of 3 years in a Sous Chef role or similar position within a luxury hotel, resort, or fine dining environment.
* Current Food Safety Supervisor Certificate
Skills:
* Strong culinary skills with a focus on consistency, innovation, and presentation.
* Excellent leadership and team management abilities.
* Solid understanding of kitchen financials, including food cost control and labour management.
* Proficient in food safety and hygiene standards.
* Personal Attributes: Passion for food, creativity, attention to detail, and a commitment to excellence.
Benefits:
* Competitive salary
* Supportive network of chefs and leaders in the business
* Joining an established, award-winning Group
* Career development and advancement
Please apply with a current resume.
Only short-listed applicants will be contacted.