Sous Chef and CDP – Mornington Peninsula

Hospitality Recruits; Greater London; On-site; GBP 10,000 - 40,000; Full time

Job description

Location: Regional Victoria location - 100KMS from Melbourne CBD

Work Type: Full time

Salary: $65K to $80K plus super

Sous Chef and CDP – Mornington Peninsula

A great opportunity exists for a Sous Chef and a Chef de Partie to join a regional restaurant located on the Mornington Peninsula less than 100KM from Melbourne. It’s a popular, well-established business within a tourist destination with a thriving local community and frequent tourists who visit more than once. Sponsorship opportunity if required – Must currently be in Australia.

This is an opportunity for someone to lead a team and continue to build, expand, and develop the menu. The owners are looking for chefs who can bring new ideas to the table and help strengthen its reputation while keeping its existing bustling trade coming back for what they love.

ABOUT THE ROLE

2 x Full time positions $65K to $80K plus super.

Duties:

1. Menu planning and development
2. Be creative with a new menu
3. Estimating food and labor costs
4. Liaising with suppliers and use of seasonal and local produce
5. Monitoring quality of dishes at all stages of preparation and presentation
6. Ensuring hygiene regulations are met
7. The ability to lead, train and nurture staff with leadership skills
8. Autonomously run your own kitchen
9. Prepare and serve the meals with pride
10. Set a seasonal menu while introducing some fresh ideas
11. Manage and maintain stock efficiently
12. Keep records of expenses and wastage
13. Maintain an immaculately clean kitchen at all times
14. Work at pace and can be flexible with client requests

SKILLS & EXPERIENCE

You will have at a minimum a Certificate IV or 4 years of experience working in a kitchen as a Sous Chef and/or Chef de Partie.

Experience Required:

1. Show creativity in cookery techniques and ability to train others
2. Work well under pressure
3. Team-oriented
4. Positive, punctual and professional approach
5. Familiar with food safety and OHS guidelines
6. Attention to detail
7. Competency with ordering and managing stock

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

Responsibilities

1. Manage finances for kitchen operations
2. Produce quality food
3. Oversee menu creation
4. Train junior personnel

Qualifications

1. Cert IV in Commercial Cookery
2. 4+ years of kitchen experience
3. Experience in leading and supervising junior chefs
4. Experience working within budget constraints

Reference Number:

Date Posted: February 21, 2022