Full Time Chef | Applejack Hospitality Group | Sydney

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

Job summary

Applejack Hospitality Group in Sydney is seeking a Full-time Chef to manage a designated kitchen section (larder, grill or pans), keep the station stocked and prepped, and excel under high-volume service.

You will work in a small team with strong modern Bistro cooking focus, hold a Cert III in Commercial Cookery or equivalent experience, and be prepared to cover a full hospitality roster. Competitive salary and progression available.

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
• 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

• You will be fully responsible for your section (larder, grill or pans) and ensure it is stocked, prepped, and ready to go.
• Remain on top of things during busy, high-volume services.

Skills

Cert III Cookery

A la Carte Service

High-volume Kitchens

Team Player

Full-time Roster

Education

Certificate III in Commercial Cookery

Job description

Applejack Hospitality runs 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

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.

Skills

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

• $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