Sous Chef and Chef de Partie – Regional Victoria

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

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 3.5 hours / 280km from Melbourne. The venue is located in a waterfront precinct comprising a striking infinity-edge pool with an 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, cater to 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 workplace where you can continue to learn and develop your skills under the guidance of a supportive team. 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 fast-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 the 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 is a minimum requirement.
• Minimum of 3 years’ experience is also a requirement for these roles.

Experience Required:

• Show sound cookery techniques and the 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.
• Full availability required, 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.