Full Time Chef | Applejack Hospitality Group | Sydney

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

Benefits offered by this job

Career progression

Police check may be required

Job summary

Applejack Hospitality Group in Sydney is seeking a Full-time Chef to lead your section—larder, grill or pans—with responsibility for stock, prep and readiness during busy service. You will be part of a small team delivering modern bistro dishes in a fast-paced environment.

You will have strong technical skills, a passion for quality and the ability to work a full-time roster. Requirements include a Certificate III in Commercial Cookery or 2–4 years in a commercial kitchen, plus high-volume and A

Qualifications

• 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.

Responsibilities

• Fully responsible for your section (larder, grill or pans) and ensure it’s stocked, prepped and ready to go.
• Remain on top of things during busy, high-volume services.
• Collaborate with a small team to deliver modern bistro dishes.

Skills

Teamwork

Attention to detail

Time management

Education

Certificate III in Commercial Cookery

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

AsaFulltime Chefyou 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