Full Time Chef | Applejack Hospitality Group | Sydney

Applejack; Sydney; On-site; AUD 78,000 - 110,000; Full time

Benefits offered by this job

Superannuation

Job summary

Applejack Hospitality Group in Sydney is seeking a Full Time Chef to take responsibility for your section—larder, grill or pans—and ensure it is stocked, prepped and ready for service.

You will work in a small team with strong technical skills and experience in modern bistro food; you must manage any kitchen section (pans, grill, larder, fryer) and contribute to high-volume service with dedication.

Qualifications

• Hold a minimum Certificate III in Commercial Cookery OR 2 to 4 years exp. in a commercial kitchen.
• Experience in high-volume kitchens and A la Carte service.
• Hard-working, dedicated individual looking to propel their career.

Responsibilities

• Manage your kitchen section - pans, grill, larder and fryer.
• Ensure your section is stocked, prepped and ready for service.
• Work in a small team and maintain high-volume service quality.

Skills

Teamwork

Technical skills

Bistro experience

High-volume service

A la Carte service

Education

Certificate III in Commercial Cookery

2-4 years kitchen experience

Job description

Full Time Chef | Applejack Hospitality Group | Sydney

Applejack Hospitalityruns some of Sydney's coolest bars and restaurants. These include;

• The Botanist, Kirribilli
• The Butler, Potts Point
• Bopp & Tone, CBD
• Forresters, Surry Hills
• RAFI, North Sydney
• Taphouse, Sydney
• UrbnSurf, Sydney Olympic Park
• Opera Bar, Sydney

Asa Fulltime Chef you will be fully responsible for your section, whether it be larder, grill or pans, and ensure you're section is stocked, prepped and ready to go; as well as remaining on top of things during busy, high volume services.

To be a successful candidate for this role, you will need to have the ability to work in a small team, have great technical skills, and have experience in modern bistro food. Alongside the previous, you will also need the following:

• Hold a minimum Certificate III in Commercial Cookery OR 2 to 4 years exp. in a commercial kitchen.
• Previous experience in high-volume kitchens and A la Carte service.
• Hard-working, dedicated individual looking to propel their career
• Have the ability to work a full-time hospitality roster
• Be able to manage any and all kitchen sections - pans, grill, larder, and fryer.

Salary & Benefits - Great starting salary dependent on experience;

• $78,000 + Super for Demi Chef (Cook Grade 4)
• $80,000 + Super for Chef De Partie (Cook Grade 5)
• $84k to $95k + Super for Sous Chef
• $90k to $110k + Super for Head Chef

This opportunity to work with a leading hospitality group with great career progression is not to be missed.

• As part of our recruitment process, you may be required to undergo a police check

Reference:CH100420