Chef / Cook — Lead a Busy Kitchen & Train Team

Feros Hotel Group; Sutherland Shire Council; On-site; AUD 60,000 - 75,000; Full time

Benefits offered by this job

Training and development opportunities

Staff discounts across venues

Excellent workplace culture with社ials

Job summary

The Feros Group is a leading hospitality group that was founded in the early 1970s and currently operates nine successful destinations across the Sydney CBD, Sutherland Shire and NSW South Coast.

As a Chef or Cook you will work with the Head Chef & Sous Chef to deliver exceptional food to our customers, manage daily prep, maintain quality and ensure food safety across a full-time 38-hour week at our venues.

Qualifications

• 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.
• Full-time role, 38 hours per week.
• Ability to manage own sections and deliver consistently high-quality food.
• Food hygiene compliance, knowledge and practices.
• Flexible, customer-service oriented with clear communication and grooming.

Responsibilities

• Daily food preparation and service.
• Maintain expected quality of food.
• Monitor food safety requirements.
• Day-to-day operation of a busy kitchen section.
• Ensure efficiency, quality and time management.
• Liaise with senior chefs to keep kitchen running smoothly.
• Provide training to new kitchen team members.

Skills

Food preparation

Food safety

WHS knowledge

HACCP knowledge

Team communication

Roster flexibility

Education

Certificate IV in Commercial Cookery

Job description

The Feros Group is a leading hospitality group that was founded in the early 1970s and currently operates nine successful destinations across the Sydney CBD, Sutherland Shire and NSW South Coast.

As a Chef or Cook you will work with the Head Chef & Sous Chef to deliver exceptional food to our customers, manage daily prep, maintain quality and ensure food safety across a full-time 38-hour week at our venues.