IMMEDIATE START
Successful applicant must have significant experience as a senior chef in a kitchen brigade. Should be able to demonstrate high technical skills and be able to produce quality food with integrity of produce and recipes. Must have a deep knowledge of, and ability to produce genuine Italian / European food. Applicant must be able to teach and mentor others as well as reporting to owners and executive chef.
Strong leadership skills are required with motivation for constant service perfection, meeting key performance indicators and working within the established brand values.
Open Monday to Friday for lunch and dinner - Saturday for dinner only (closed sundays and all public holidays, including a break over Christmas and New year). Great Work/Life Balance.
Sponsorship available for this position for eligible applicants.
Small team with less than 10 chefs. Full time position: 2 days off - weekly tips - package salary + super package.
Job Description
To lead the team and be responsible for the preparation and delivery of exceptional food, menu development, frequent specials, introduce recipes and produce as well as having a customer service focus. You will report to owners & the executive chef; maintain high level aspects of kitchen operations as well as product development; maintain excellent relationship with suppliers and obtain highest quality produce. You will need to ensure the highest level of consistency and maintenance of the kitchen with the senior team and have an unfaltering attention to the food safety program. You will be required to work with effective communication and oversee that all food and service is delivered at the highest standards in a busy environment; will be friendly, polite and courteous.
Skills & Experience
· Have excellent communication and organisational skills
. Work ‘hands on’ in a busy environment
· Be committed to exceeding guest expectations
· Desire to continue learning & growing in the Industry
· Have excellent technical skills
· Exceptional people skills and social awareness
· Ability to teach others and mentor new staff.
· Ability to work with the planning and organisation in all aspects of the kitchen
· Meet KPIs including food costing, labour costing, rosters, reporting
