Chef or Cook - Feros Hotel Group

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.

Our current venues include:

Highfield Caringbah

The Prince Kirrawee

The Wilton

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 or Cook you will work with the Head Chef & Sous 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 require 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?

• 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 yea