Seasoned Chef — Premium Waterfront, High-Volume Kitchen

6 Head; The Rocks; On-site; AUD 75,000 - 95,000; Full time

Benefits offered by this job

Brand new restaurant

Training & development

Career opportunities

Job summary

6 HEAD in The Rocks, Sydney, is opening a brand-new restaurant and seeking chefs to join a passionate A-Team in a spectacular waterfront setting.

You will work in a premium, high-volume kitchen, maintain world-class service standards, and build relationships with guests and colleagues while thriving under pressure.

Butchery and dry-age experience, char-grill skills, and a diploma or equivalent experience are preferred; excellent hygiene and OHS compliance are essential.

Qualifications

• Butchery and dry ageing experience preferred.
• Previous experience in cooking over a char grill an advantage.
• 1+ years of proven kitchen experience in a fast paced, high volume environment.
• A relevant Diploma qualification or at least 1-3 years of relevant employment experience.
• Impeccable presentation, hygiene and grooming standards.
• Advanced understanding and appreciation of all aspects of food and its service.
• Ensure compliance with all OHS legislation (act and regulation)

Responsibilities

• Developing and maintaining service standards in a premium/refined restaurant environment to ensure a world class hospitality experience.
• Proven ability to work in high pressure/high volume environment with strong decision-making skills and work with a sense of urgency.
• Creating and building on relationships with our guests, employees and clients.
• Solid understanding of kitchen all sections.
• Ability to think on your feet and have a lot of fun

Skills

fast-paced environment

high-pressure

big-volume service

team collaboration

Education

Diploma or relevant experience

Tools

Char grill

Job description

6 HEAD in The Rocks, Sydney, is opening a brand-new restaurant and seeking chefs to join a passionate A-Team in a spectacular waterfront setting.

You will work in a premium, high-volume kitchen, maintain world-class service standards, and build relationships with guests and colleagues while thriving under pressure.

Butchery and dry-age experience, char-grill skills, and a diploma or equivalent experience are preferred; excellent hygiene and OHS compliance are essential.