Sous Chef and Chef de Parties
Location: 11-13 Torquay Road, PIALBA, Hervey Bay, QLD, 4655
Employment Type: Full Time
The Hervey Bay RSL is one of the biggest entertainment venues on the Fraser Coast and is much loved by the 40,000 plus financial members. The club provides a variety of wonderful facilities for its members, visitors and guests. Including restaurant, cafe, 5 separate bars, child fun centre, function and meeting rooms for the general public, auditorium, bottle shop, snooker room, courtesy bus, 280 gaming machines, Keno & TAB.
The Hervey Bay RSL has vacancy opening for Sous Chef and Chef de partes. We are looking for experienced and qualified candidates.
Position: Sous Chef
Salary: AUD 80,000 – 90,000
Responsibilities and Main Duties:
· To assist the Head Chef, ensure the efficient and profitable operations of the Catering Department with particular emphasis on exceptional customer service.
· To ensure the level and quality of meals provided is of the highest quality and quantity to serve customers on a daily basis.
· Input into menu design including photo cards, recipe cards, costings, implementation, and training of staff in regard to menu dishes.
· To follow the size, style, and presentation of food items, as required by the Head Chef.
· To maintain effective and efficient operations of the kitchen in the absence of the Head Chef.
· Assist in implementation and operations of HAACP and Food Safety Plan.
· To prepare, cook and serve general and specialised meals for patrons according to menu guidelines, recipes, and direction from the Head Chef.
· To ensure meals are served to the wait staff at a satisfactory temperature that would allow presentation to the customer at the correct temperature.
· To maintain hygiene to HACCP guidelines, health and safety, cleanliness, and all environmental standards in the Catering Department.
· As directed by the Head Chef assist with economical staff rostering in line with customer service benchmarks and budgetary requirements.
· Conduct staff training and meetings as requested by the Head Chef.
· To assist and train apprentices and to supervise kitchen hands under direction from the Head Chef.
· Be aware of the process and procedures in a staff handbook and ensure compliance.
· Monitor and record rostered staff on their work performance and punctuality; report any discrepancies in the appropriate diaries.
· Organise replacement staff when necessary.
· Ensure that supplies and deliveries are ordered in a timely manner.
· Ensure that supplies and deliveries are received and accounted for.
· To maintain kitchen equipment and utensils according to the Club's standards and procedures.
· To liaise with wait staff regarding meal completion and instructions on its service, presentation, portion control and complaints/compliments.
· Identify and resolve conflict situations.
· Ensure staff provides fast, efficient, and courteous customer service.
· Delegate duties to staff fairly and evenly.
· Daily Supervision of kitchen staff and activities as directed by the Head Chef.
· Strive towards a common goal of providing quality customer service and provide leadership to foster the Club's objectives.
· Motivate staff to feel they are part of a team and reinforce their importance in that team.
· Assist staff in all work areas when they become busy. Relieve staff in all work areas as required.
· To assist with stock management and wastage of products and stock take as required.
· To communicate effectively with all staff within the Club.
· To assist with the development of food cost controls.
· Assist with the implementation and planning of menu changes.
· Ensuring that each job allocation is carried out safely according to the Club's safe work practices.
· Storing all materials and equipment in a safe manner.
· Identifying any workplace hazards and reporting them to management.
· Using any personal protective equipment supplied by management to carry out duties safely.
· Assist with the implementation of the Food Safety Plan.
· Any other duties as directed by management that are reasonable and lawful.
Qualifications and Experience:
· Certificate IV in Commercial Cookery (qualified chef).
· Proven experience as a qualified chef for 5 years (Senior Level)
· Excellent communication skills.
· Proven experience in the operation of a professional kitchen operation in a Club environment.
* Food Safety Supervisor qualifications.
* Knowledge of HACCP procedures.
· Good organisation skills, strong ability to follow systems, reliable, punctual work under pressure.
· Excellent supervisory skills.
· Experience in managing staff.
· Ability to multi-task.
· Sound knowledge of the latest cooking trends and techniques.
· Experience in similar role.
Position: Chef de Parties
Salary: AUD 78,000 – 80,000
Major Responsibilities and Tasks:
· Responsible for ensuring strict stock control measures are observed.
· Responsible for ensuring effective communication and teamwork within the kitchen.
· Responsible for ensuring a high standard of customer service.
· Responsible for operating all kitchen equipment in a safe manner.
· Responsible for preparing orders by using required equipment.
· Responsible for ensuring a high level of hygiene in the kitchen.
· Responsible for supervision and training of apprentices when required.
· To ensure the level and quality of meals provided is of the highest quality and quantity to serve customers on a daily basis.
· To follow the size, style and presentation of food items, as required by the Executive Chef.
· To maintain effective and efficient operations of the kitchen in the absence of the Executive Chef.
· Assist in implementation and operations of HAACP and Food Safety Plan.
· To prepare, cook and serve general and specialised meals for patrons according to menu guidelines, recipes and direction from the Executive Chef.
· To ensure meals are served to the wait staff at a satisfactory temperature that would allow presentation to the customer at the correct temperature.
· To maintain hygiene to HACCP guidelines, health and safety, cleanliness and all environmental standards in the Catering Department.
· To assist and train apprentices and to supervise kitchen hands under direction from the Executive Chef.
· Ensure that supplies and deliveries are ordered in a timely manner. Ensure that supplies and deliveries are received and accounted for.
· To maintain kitchen equipment and utensils according to the Club's standards and procedures.
· To liaise with wait staff regarding meal completion and instructions on its service, presentation, portion control and complaints/compliments.
· To assist with stock management and wastage of products and stocktake as required.
· To communicate effectively with all staff within the Club.
· To assist with the development of food cost controls.
· Assist with the implementation and planning of menu changes.
· Any other duties which are reasonable and lawful as requested by Management.
Qualifications and Experience:
· Certificate IV in Commercial Cookery (qualified chef}.
· Proven experience as a qualified chef for 5 years.
· TAFE — Covid 19 — Dining In - certificate
· Proven experience supervising apprentices.
· Food Hygiene certificate.
· Leadership and Time Management skills
· Excellent communication and organizational skills
· High level of communication and interpersonal skills, including demonstrated high level ability to liaise effectively with customers and supervise and train staff