Chef de parties and Cooks

Hervey Bay RSL; Burpengary; On-site; AUD 79,000 - 85,000; Full time

Job summary

Hervey Bay RSL is recruiting Cooks and Chef de Parties to join a prominent Fraser Coast venue network. The role focuses on high-quality meal preparation, HACCP compliance, and team coordination across multiple club venues including Hervey Bay and Burpengary locations.

We seek experienced chefs with strong stock control, leadership and communication skills, capable of mentoring apprentices and maintaining hygiene standards.

Qualifications

• Certificate IV in Commercial Cookery is required.
• 5 years experience as a qualified chef preferred.
• TAFE Covid-19 Dining In certificate is desirable.
• Experience supervising apprentices is preferred.
• Food Hygiene certificate is required.
• Strong leadership and time management skills.
• Excellent communication and organisational abilities.
• Strong interpersonal skills and customer liaison capability.

Responsibilities

• Maintaining stock control and ordering in a timely manner.
• Fostering teamwork and effective communication in the kitchen.
• Delivering high standards of customer service.
• Safe operation of all kitchen equipment.
• Preparing orders using required equipment and recipes.
• Maintaining HACCP compliance and hygiene standards.
• Training apprentices and supervising kitchen staff.
• Ensuring meals meet quality and presentation standards daily.
• Liaising with wait staff on service and presentation.
• Assisting with menu changes and stock wastage control.

Skills

Leadership

Time Management

Communication

Interpersonal Skills

Education

Certificate IV in Commercial Cookery

Certificate III in Commercial Cookery

TAFE Covid 19 Dining In certificate

Job description

15d ago , from Hervey Bay RSL and Burpengary Community Club

Location: Hervey Bay, Burpengary, Rainbow Beach and Sunshine Coast Queensland.

Employment Type: Full Time

Salary for both position: Ranging from $79,499 to $85,000 AUD depending on experience and skills.

Locations for Venues:

• The Clubhouse Hervey Bay – 4655
• Craignish Country Club Hotel – 4655
• Burpengary Community Club – 4505
• Rainbow Beach Sports Club – 4581

HERVEY BAY RSL & SERVICES MEMORIAL CLUB INC has vacancy opening for Cooks and Chef de partes. We are looking for experienced and qualified candidates.

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. Our other venues include The Clubhouse Hervey Bay, Salt Cafe, Burpengary Community Club, The Hervey Bay Motel, Mini Golf Hervey Bayand the Comfort Inn Motel.

Salary: AUD 80,000 -85,000

Responsibilities and Main duties:

• 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 when required 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.
• 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

Position: Cooks

Salary: AUD 79,499

Responsibilities and Main duties:

• 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.
• 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 when required 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.
• Assist with the implementation and planning of menu changes when required.
• Any other duties which are reasonable and lawful as requested by Management.

Qualifications and Experience:

• Certificate III in Commercial Cookery
• Proven experience as a qualified Cook 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
• 5 weeks annual leave, plus leave loading