Full Time Bistro Chef

Dee Why RSL Club

Sydney

Sur place

AUD 77 000 - 94 000

Plein temps

Il y a 6 jours

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Avantages offerts par ce poste

Annual leave loading 17.5%

Employee referral program

Discounted Zone Bowling Dee Why

Discounted gym memberships

Daily meal benefits

Free undercover onsite parking

Free annual flu vaccinations

Discounted childcare fees

Chaplain and EAP support

Workplace Banking Program

Résumé du poste

Dee Why RSL Club on Sydney's Northern Beaches is seeking a skilled Bistro Chef (chef de partie) to plan, prepare and cook menu items for our bistro operations, upholding consistent quality and presentation. You will work in a fast-paced commercial kitchen with emphasis on food safety, teamwork and efficiency.

The role offers competitive remuneration around $85,000 per year plus superannuation, with benefits including annual leave loading, staff referrals, meal benefits and free parking.

Qualifications

Minimum 2 years’ commercial kitchen experience in a professional hospitality environment.
Ability to prepare and cook a variety of dishes to a high standard in a busy service.
Knowledge of food safety, hygiene and safe kitchen operations.
Experience with stock control, storage, portion control and minimising waste.
Desirable commercial cookery qualification.

Responsabilités

Plan, prepare and cook a range of dishes according to menus and presentation standards.
Coordinate daily food preparation to ensure timely meal service.
Monitor quality, flavour, portioning and presentation before service.
Assist with menu planning, recipe development and seasonal updates.
Monitor stock levels, ingredient needs and assist with ordering.
Maintain storage, rotation and inventory to minimise waste and costs.
Ensure compliance with food safety and workplace safety procedures.
Keep a clean, organized kitchen and work with front-of-house teams.
Provide practical training and guidance to kitchen staff.

Connaissances

Commercial kitchen experience

Food safety knowledge

Stock control

Teamwork

Communication under pressure

Prep task organisation

Professional approach

Formation

Certificate IV in Commercial Cookery

Description du poste

Dee Why RSL is a leading hospitality and entertainment venue on Sydney’s Northern Beaches, proudly serving a large and diverse membership base. With a focus on quality food, exceptional service and memorable experiences, we offer a dynamic environment for hospitality professionals who are passionate about their craft.

We are seeking experienced and motivated full-time Bistro Chefs (chef de partie) to join our kitchen team and contribute to the delivery of high-quality meals for our members and guests.

About the role

The Bistro Chef will be responsible for planning, preparing and cooking menu items for our bistro operations while maintaining consistent food quality, presentation and service standards.

This is an opportunity for a skilled chef who takes pride in their work, enjoys working in a fast-paced commercial kitchen and understands the importance of food safety, teamwork and operational efficiency.

Key responsibilities

Plan, prepare and cook a range of dishes in accordance with established menus, recipes and presentation standards.
Coordinate daily food preparation and cooking activities to ensure timely and consistent meal service.
Monitor the quality, freshness, flavour, portioning and presentation of all dishes before service.
Assist with menu planning, recipe development and seasonal menu updates where required.
Monitor food stock levels, assess ingredient requirements and assist with ordering supplies.
Maintain appropriate food storage, stock rotation and inventory control practices to minimise waste and manage food costs.
Monitor food preparation costs, portion control and wastage to support efficient kitchen operations.
Ensure compliance with food safety legislation, hygiene requirements, workplace health and safety procedures and relevant club policies.
Maintain a clean, organised and safe kitchen environment throughout preparation and service.
Work collaboratively with other chefs, kitchen staff and front-of-house teams to support smooth service delivery.
Assist with training and providing practical guidance to kitchen team members where required.
Contribute to continuous improvement in food quality, kitchen efficiency and member and guest satisfaction.

Skills and experience

To be successful in this role, you will have:

Relevant and minimum 2 years’ commercial kitchen experience in a professional hospitality environment.
Demonstrated ability to prepare and cook a variety of dishes to a consistent standard in a busy service environment.
Sound knowledge of food preparation techniques, cooking methods, ingredients and presentation standards.
Knowledge of food safety principles, hygiene practices and safe kitchen operations.
Experience with stock control, food storage, portion control and minimising food waste.
The ability to organise and prioritise preparation tasks to meet service requirements.
Strong communication and teamwork skills, with the ability to work effectively under pressure.
A reliable, professional approach and a commitment to maintaining high standards of food quality and service.
A relevant commercial cookery qualification, such as a Certificate IV in Commercial Cookery or an equivalent qualification, is desirable.

What we offer

Competitive remuneration of $85,000 per annum, plus superannuation.