Chef or Cook — Flexible Roster, Training & Growth

Feros Hotel Group; Wilton; Vor Ort; AUD 55.000 - 75.000; Vollzeit

Benefits dieser Stelle

Flexible roster

Staff discounts

Training & development

Career progression

Vibrant workplace culture

Zusammenfassung

The Wilton at Bingara Gorge, operated by Feros Hotel Group, is seeking a full-time Chef or Cook to join the kitchen team. You will work with the Head Chef to deliver exceptional food to our guests, handle daily preparation, maintain quality, and ensure food safety across a busy service.

Applicants should have a minimum 3 years in a professional kitchen, a Certificate III, and be prepared to rotate across nights, weekends, and holidays, with strong presentation and customer-service focus.

Qualifikationen

• Minimum 3 years’ experience in a professional environment.
• Completed trade qualifications to a minimum Certificate III.
• Able to work a rotating roster across Monday to Sunday including weekends, nights and public holidays.
• 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.

Aufgaben

• 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.

Kenntnisse

Kitchen experience

Communication skills

Ausbildung

Certificate III trade

Jobbeschreibung

The Wilton at Bingara Gorge, operated by Feros Hotel Group, is seeking a full-time Chef or Cook to join the kitchen team. You will work with the Head Chef to deliver exceptional food to our guests, handle daily preparation, maintain quality, and ensure food safety across a busy service.

Applicants should have a minimum 3 years in a professional kitchen, a Certificate III, and be prepared to rotate across nights, weekends, and holidays, with strong presentation and customer-service focus.