Inflight Catering Chef – Permanent Role with 5 Weeks Leave

dnata; Western Australia; Sur place; AUD 77 000 - 80 000; Plein temps

Avantages offerts par ce poste

Free onsite parking

Meals provided

Uniforms provided

5 weeks annual leave

Relocation opportunities

Résumé du poste

dnata is recruiting a Chef in Australia for a permanent full-time position in a busy inflight catering kitchen. The role involves preparing hot and cold meals for airline passengers and ensuring adherence to food safety standards.

The ideal candidate will have a Certificate III in Commercial Cookery (or equivalent), be prepared for a 7-day rotating roster, and possess strong organisational and communication skills. 38 hours per week and on-site work are required.

Qualifications

• Certificate III Commercial Cookery or higher preferred or equivalent experience.
• Passion & drive to deliver high quality food.
• Ability to work a 7-day rotating roster.
• Good written & verbal communication skills.
• Strong attention to detail.
• Good organizational & time management skills.
• Motivated, hardworking & have a good attitude.
• Ability to work under pressure in a busy kitchen.
• Previous experience in a commercial kitchen environment preferred.
• Must obtain a clear National Police Check.
• Availability to work 38 hours/week.

Responsabilités

• Preparing hot & cold meals for business & economy class passengers for various airlines.
• Stock control & minimising food wastage.
• Cleaning & maintaining a hygienic work environment at all times.
• Strictly following menu specifications as well as food safety / HACCP, WHS & QSAI policies.

Connaissances

Good communication

Attention to detail

Organizational skills

Time management

Pressure handling

Formation

Certificate III Commercial Cookery

Description du poste

dnata is recruiting a Chef in Australia for a permanent full-time position in a busy inflight catering kitchen. The role involves preparing hot and cold meals for airline passengers and ensuring adherence to food safety standards.

The ideal candidate will have a Certificate III in Commercial Cookery (or equivalent), be prepared for a 7-day rotating roster, and possess strong organisational and communication skills. 38 hours per week and on-site work are required.