Chef Pathways: Cook to Sous at Award-Winning WA Brewpub

Good Drinks Australia; Fremantle; On-site; AUD 65,000 - 90,000; Full time

Benefits offered by this job

Beer allowance

50% off food, drinks and merch

Employee Assistance Program

Career growth opportunities

Close to public transport

Job summary

Gage Roads Freo in Fremantle is expanding its kitchen team across every level, from Cooks through to Sous Chef and Chef de Partie, offering pathways in a port-side venue with pizzas, tacos and a large share section built around local produce.

You'll prep and execute an elevated casual menu, lead sections during high-volume service, mentor junior staff, manage stock and ensure food safety standards, with roster options and career growth opportunities on offer.

Qualifications

• Solid understanding of food safety, HACCP, allergens and compliance.
• Flexibility to work evenings, weekends and public holidays.
• Food handler's certificate required.
• Experience in high-volume kitchen environments.
• Ability to lead a brigade and mentor junior staff.
• Strong organisational skills and initiative.

Responsibilities

• Execute dishes and run a section to a consistently high standard.
• Prepare ingredients and mise en place to spec.
• Assist with prep planning, menu execution and service coordination.
• Lead, supervise and mentor junior chefs and kitchen hands.
• Support Sous Chefs, Chefs de Partie and Head/Executive Chef during high-volume services.
• Contribute to menu development, costing and recipe documentation.
• Manage stock control, ordering, supplier relationships and goods receiving; minimise wastage.
• Maintain rigorous food safety, hygiene, HACCP and WHS standards.

Skills

Hospitality experience

Team leadership

Creative flair

Presentation skills

Education

Cert III/IV Cookery

Job description

Gage Roads Freo in Fremantle is expanding its kitchen team across every level, from Cooks through to Sous Chef and Chef de Partie, offering pathways in a port-side venue with pizzas, tacos and a large share section built around local produce.

You'll prep and execute an elevated casual menu, lead sections during high-volume service, mentor junior staff, manage stock and ensure food safety standards, with roster options and career growth opportunities on offer.