Casual Chef

Hotel Grand Chancellor; Townsville City; On-site; AUD 33,000 - 44,000; Part time

Benefits offered by this job

Flexible roster

Job summary

Hotel Grand Chancellor Townsville invites a motivated Casual Chef to join our busy kitchen team. You will assist across outlets including à la carte, buffet breakfast, room service, conferencing and banqueting, delivering high quality dining experiences for guests.

Reporting to the Sous Chef and Head Chef, you will help maintain food hygiene, stock rotation and waste reduction while thriving in a fast-paced hotel environment with a flexible roster and opportunities to broaden your skills.

Qualifications

• Certificate III in Commercial Cookery (or equivalent) required.
• Experience in a commercial kitchen or hotel environment.
• Passion for food and hospitality.
• Strong organisational and communication skills.
• Ability to work under pressure and in a fast-paced environment.
• Flexible to rosters including mornings, evenings, weekends and public holidays.

Responsibilities

• Prepare and present high quality dishes in line with hotel standards.
• Assist with buffet breakfast, à la carte service, room service and banquet functions.
• Ensure food is prepared efficiently with consistency and attention to detail.
• Maintain high standards of food hygiene and workplace safety.
• Monitor food quality, stock rotation and minimise waste.
• Work collaboratively with the kitchen team during busy periods.

Skills

Organisational skills

Communication skills

Teamwork

Passion for food & hospitality

Education

Certificate III in Commercial Cookery

Job description

Hotel Grand Chancellor Townsville is seeking an enthusiastic Casual Chef to join our talented kitchen brigade. If you have a passion for quality food, enjoy working in a fast-paced environment, and are looking for flexible casual roster.

As a Casual Chef, you will work closely with our senior chefs across all areas of the kitchen, assisting in delivering exceptional dining experiences for our guests. Our kitchen services a diverse range of outlets including à la carte dining, buffet breakfast, room service, conferencing and banqueting, giving you the opportunity to broaden your skills and experience.

About the Role

Reporting to the Sous Chef and Head Chef, you will play an important hands on role in the day to day operation of the kitchen by:

• Preparing and presenting high quality dishes in line with hotel standards.
• Assisting with buffet breakfast, à la carte service, room service and banquet functions.
• Ensuring food is prepared efficiently while maintaining consistency and attention to detail.
• Maintaining high standards of food hygiene, cleanliness and workplace safety.
• Monitoring food quality, stock rotation and minimising waste.
• Working collaboratively with the kitchen team to deliver excellent service during busy periods.

About You

To be successful in this role, you will have:

• Certificate III in Commercial Cookery (or equivalent).
• Previous experience working in a commercial kitchen or hotel environment.
• A genuine passion for food and hospitality.
• Strong organisational skills with the ability to work under pressure.
• Excellent communication and teamwork skills.
• A positive attitude and willingness to learn.
• Flexibility to work a rotating roster including mornings, evenings, weekends and public holidays.