Sous Chef and Chef de Partie – Regional Victoria

Hospitality Recruits; Queensland; On-site; AUD 63,000 - 75,000; Full time

Job summary

A hospitality recruitment agency in Regional Victoria seeks experienced Sous Chef and Chef de Partie. Successful candidates will work in a fast-paced kitchen at a waterfront resort and must have a minimum of 3 years' experience and relevant qualifications. The salary ranges from $63K to $75K plus superannuation. Only shortlisted candidates will be contacted.

Qualifications

• Minimum of 3 years’ experience in a similar role.
• Familiar with food safety and OHS guidelines.
• Competency with ordering and managing stock.

Responsibilities

• Work as part of the Kitchen team.
• Menu planning and estimating food and labour costs.
• Ensure hygiene regulations are met.

Skills

Sound cookery techniques

Ability to work under pressure

Team oriented

Excellent communication skills

Education

Commercial Cookery qualification including Cert IV or Diploma of Hospitality

Job description

Location: Regional Victoria 280km from Melbourne Work Type: Full Time Salary: 63 to 75K + super

We have an exciting opportunity for a Sous Chef and Chef de Partie at a resort/hotel located approximately 3.5hours / 280km Melbourne. The venue is located in a waterfront precinct comprising a striking infinity-edge pool with outdoor bar and day beds for the perfect blend of luxury and relaxation. Multiple dining options including a fine dining restaurant and casual bar bistro, both with indoor and outdoor seating options, for all your dining needs.

Successful candidates will have a strong work ethic, and the ability to perform in a fast-paced kitchen.

In return you will be provided with a work place where you will be able to continue to learn and develop your skills under the guidance of a supportive team and sponsorship is available however the candidate must already be in Australia to apply.

Salary range $63K – $75K plus super

Duties

• Work as part of the Kitchen team, exceeding the expectations of our guests in our Restaurant, Bar, Room services, Conference Events & Weddings.
• Be a part of our faced paced and dynamic team, bringing your own flair for creativity and love of food.
• Menu planning
  • Estimating food and labour costs
  • Liaising with suppliers
  • Monitoring quality of dishes at all stages of preparation and presentation
  • Ensuring hygiene regulations are met
  • Freezing and preserving foods

Qualifications

• Completion of a relevant Commercial Cookery qualification including Cert IV or Diploma of Hospitality are a minimum requirement.
• Minimum of 3 years’ experience is also a requirement for these roles

Experience Required

• Show sound cookery techniques and ability to learn new ones
• Work well under pressure
• Team oriented
• Positive, punctual and professional approach
• Familiar with food safety and OHS guidelines
• Competency with ordering and managing stock
• Experience in a similar role within the hospitality industry.
• You will be required to have full availability including working weekdays, weekends and evening shifts.
• Demonstrate an ability to work as a team player or autonomously to achieve results supported by initiative and self-motivation.
• Sound time management and ability to manage varied and conflicting demands to agreed standards and timeliness.
• Excellent communication skills with the ability to engage with a diverse range of people

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