Kitchen Leadership: Junior Sous Chef & Chef de Partie (Melbourne CBD)

Hospitality Recruits; Melbourne; Sur place; AUD 63 000 - 85 000; Plein temps

Résumé du poste

A leading hospitality recruitment agency in Melbourne is seeking a Junior Sous Chef and Chef de Partie to oversee kitchen operations. The successful candidates will require trade qualifications and 5+ years in the Food and Beverage industry. Responsibilities include leading the kitchen team, menu planning, and managing inventory control. This opportunity offers a full-time position with a salary range of AUD 63K - 85K plus superannuation.

Qualifications

• 5+ years experience in the Food and Beverage industry.
• Experience in menu writing and implementation.
• Ability to manage a Functions and Events Kitchen Brigade.

Responsabilités

• Lead the kitchen team and provide hands-on support.
• Plan food operations in consultation with department managers.
• Manage the implementation of innovative menus.

Connaissances

Hands-on cooking skills

Leadership skills

Menu planning

Inventory control

Time management

Formation

Trade qualifications in Culinary Arts

Description du poste

Location: Melbourne CBD Work Type: Full Time Salary: 63K - 85K + super

We have an exciting opportunity for an enthusiastic Junior Sous Chef and a Chef de Partie. Along with the Executive Chef & kitchen team, you will be overseeing the kitchen operations.

The Junior Sous Chef and Chef de Partie will play an integral role in the kitchen team and the successful applicant must have proven hands-on experience in a busy venue that thrives on providing exceptional food.

Salary range 63K – 85K + super

Duties

Leading the Kitchen team and providing hands-on support.
Planning and coordination of Food operations in consultation with other department managers to achieve short and long
term business objectives.
Working with Kitchen staff on the introduction and implementation of new and innovative menus to generate revenue
and meet customer expectations.
Ensuring the correct use of inventory control systems, purchasing and delivery of supplies through supply options, suppliers,
product quality, cost levels, and contract negotiations.
Management of assigned HACCP (food hygiene) plan.

Qualifications and Experience Required

Trade qualified Chef (5+ years experience).
Experience of working in the Food and Beverage industry.
Assisting in writing menus and the implementation of menu and function packages.
Management of a Functions and Events Kitchen Brigade.
Major event and public catering.
Multi-function Food and Beverage operations.
Ability to maintain high workloads, and meet deadlines within specified time frames.
Demonstrate strong leadership and management skills.

Please note, only short-listed candidates will be contacted.

Thank you.

Reference Number: Date Posted: January 17, 2022