Chef

Feros Hotel Group; Sydney; On-site; AUD 78,000 - 80,000; Full time

Benefits offered by this job

Salary + superannuation

Training and development

Staff discounts

Social events

Job summary

Feros Hotel Group is seeking a professional Chef to partner with the Head Chef and deliver exceptional food across our venues. You will handle daily food preparation, maintain quality, and ensure HACCP/WHS compliance while managing a busy kitchen section.

You will work a full-time, 38-hour week across a rotating roster, with weekends and public holidays required. Benefits include opportunities for development and staff discounts across Feros Group venues.

Qualifications

• Minimum 3 years’ professional kitchen experience.
• Certificate IV or higher trade qualification.
• Ability to work a rotating roster including weekends, nights and public holidays.

Responsibilities

• Daily food preparation and service.
• Maintain expected quality of food.
• Monitor food safety requirements.
• Day to day operation of a busy section.
• Ensure efficiency, quality and time management.
• Liaise with senior chefs for smooth kitchen operations.
• Provide training to new kitchen team members.
• Comply with WHS and HACCP requirements.

Skills

Food prep

Food safety

WHS/HACCP

Communication

Team coordination

Education

Certificate IV

Job description

Job Type: Permanent position | Full time position

Job Description

Who are we? The Feros Group is a leading hospitality group that was founded in the early 1970s and currently operates ten successful destinations across the Sutherland Shire and NSW South Coast. Our current venues include:

• Helm Bar
• Highfield Caringbah
• The Prince Kirrawee
• Taren Point Hotel
• Engadine Tavern
• Heathcote Hotel
• The Wilton
• Ocean Beach Hotel
• The Berry Hotel

We are continuing to grow with several new venues in the pipeline, we continue to hold the values of family and community at the fore front. What is the role? As a Chef you will work with the Head Chef to deliver exceptional food to our customers. Your day-to-day duties include:

• Being responsible for daily food preparation and service.
• Maintaining expected quality of food.
• Monitoring food safety requirements.
• Day to day operation of a busy section.
• Ensure efficiency, quality and time management.
• Good communication and interpersonal skills.
• Liaising with the senior chefs in the smooth running of the kitchen.
• Provide training to new kitchen team members.
• Good knowledge of Workplace Health and Safety (WHS) and HACCP.

What is needed to be successful in this role?

• Minimum 3 years’ experience in a professional environment
• Completed trade qualifications to a minimum Certificate IV
• Able to work a rotating roster across Monday to Sunday including weekends, nights and public holidays
• This is a full-time role which requires 38 hours per week
• Ability to manage own sections and deliver a consistently high standard of food throughout service
• Food hygiene compliance, knowledge and practices
• Flexible and willing attitude, clear communication and customer service skills
• Immaculate grooming and pride in presentation

What can we offer you?

• Salary range is $78,000.00 - $80,000.00 plus superannuation
• Training and development opportunities within a company that is passionate about promoting within
• Generous staff discounts across all Feros Group venues
• Excellent workplace culture with many social events across the year