Fine Dining Chef | Lead Kitchen Team in Anglesea

Sociable Tech; Anglesea; Vor Ort; AUD 83.000 - 85.000; Vollzeit

Zusammenfassung

Great Ocean Road Resort in Anglesea, VIC is seeking two Chefs with experience in fine dining to join our kitchen team, reporting to the Head Chef and supervising kitchen staff.

You will lead kitchen operations, ensure exceptional dish presentation, maintain food safety standards, and collaborate on menu planning with seasonal ingredients. Flexibility to work midweek and weekends is required, with a reliable commute or relocation planned.

Qualifikationen

• Qualification of at least CIV in Commercial Cookery/Kitchen Management or equivalent.
• Minimum 4 years of skilled kitchen experience in fine dining.
• Precision plating skills and high attention to detail.
• Strong leadership and ability to train and direct staff.
• Fluent English with strong communication with staff and clients.
• Flexible to work midweek and weekends; reliable commuting or relocation.

Aufgaben

• Manage the kitchen in line with company standards.
• Supervise food preparation, cooking and presentation to ensure high quality dishes.
• Maintain food safety and hygienic standards in all areas.
• Monitor stock and order supplies to reduce wastage.
• Collaborate with Head Chef to plan and develop menus and recipes.
• Plan menus and estimate food and labour costs; select and order ingredients.
• Lead and train kitchen staff; ensure effective team communications.
• Deliver high quality, well-presented dishes in line with fine dining expectations.

Kenntnisse

Fine dining

Leadership

English communication

Attention to detail

Food safety

Planning & organisation

Ausbildung

CIV in Commercial Cookery/Kitchen Management

Jobbeschreibung

Great Ocean Road Resort in Anglesea, VIC is seeking two Chefs with experience in fine dining to join our kitchen team, reporting to the Head Chef and supervising kitchen staff.

You will lead kitchen operations, ensure exceptional dish presentation, maintain food safety standards, and collaborate on menu planning with seasonal ingredients. Flexibility to work midweek and weekends is required, with a reliable commute or relocation planned.