Job Info
Location: YASS, NSW
Salary: Award
Job Type: Permanent position | Full time position
Job Description
Golden Crown Pty Ltd are currently seeking to fill several Chef and cook roles at their establishment in Yass, NSW. Qualification & Experience Trade Certificate in Cookery or suitable on the job training, Diploma in hospitality management is preferred for our Chef roles HEAD CHEF: 3
* years in a leading Chef role experience +
SOUS CHEF: 2
* years in a Supervising/leading Chef role +
CHEF DE PARTIE: Minimum 1-2 years post qualification/training experience in a commercial kitchen environment
* demonstratable supervisory/section experience
COOK: Minimum 1 years post qualification/training experience in a commercial kitchen environment Skills & Abilities Superior time/man management skills Superior customer service skills Communication skills Ability to work in a fast-paced environment Advanced understanding of Food Safety standards, OH&S, and best practise models for Kitchen Operations Skilled in a variety of cuisines Task & Responsibilities HEAD CHEF: Responsible for the overall performance of the Kitchen Department and staff HEAD CHEF: Responsible for undertaking and reporting to Management SOUS CHEF: Senior Kichen Manager in lieu of Head Chef SOUS CHEF: Overall supervision of the kitchen environment in absence of head chef SOUS CHEF: Assisting with the budgeting and rostering of the kitchen department SOUS CHEF: Ordering of food, kitchen supplies and equipment; SOUS/CHEF DE PARTIE: Cost control SOUS/CHEF DE PARTIE: Assisting in Design and Planning of menus and specials SOUS/CHEF DE PARTIE: Undertaking & reporting on stocktake SOUS/CHEF DE PARTIE: Ensuring proper storage, stock rotation and control of food stuff is maintained; CHEF DE PARTIE: Supervising of your kitchen section and ensuring it is stocked for the daily trade Preparation of all food stuffs and menu items Cleaning of stations and kitchen ensuring environment is hygenic in accordance with our kitchen standards. Receiving and checking deliveries Maintaining kitchen equipment Ensure food safety is adhered to Cooking a variety of food stuff and menu items in an productive and economical way Ensuring presentation, portion control and quality of food is of the highest standard; Providing superior customer service Liaise with Managers on Functions or Special requirements; Ensure to the Maintenance of kitchen equipment and tools; Constantly update knowledge and skills to keep abreast of industry trends; Training and supervising apprentices, trainees and other kitchen staff; Ensure kitchen is following health, safety and security procedures Benefits Head Chef: Annual Salary $80,000 - $90,000
* Super
Sous Chef: Annual Salary $77,000 - $85,000
* Super
Chef de Partie: Salary between $75,000 - $77,000
* Super
Cook: $70,000 - $77,000
* Super
Job Types: Full-time, Permanent