Senior Chef

SENIOR CHEF POSITION AVAILABLE - MANLY, NORTHERN BEACHES SYDNEY

We're currently hiring experienced kitchen staff for a well established restaurant in Manly. If you're seeking a new challenge, work environment or have recently relocated, apply here! We're after Northern Beaches based chefs ONLY.

We'll be hiring both full time staff with your role to work closely with the current teams maintain cleanliness, hygiene, a requirement will be to have a FSS certificate and work closely with to uphold the standards already set by our kitchen teams.

Required in the role is to be planning menus and estimating food and labour costs, monitoring quality of dishes at all stages of preparation and presentation and assisting with training of staff.

We are looking for a reliable and dedicated team player looking to take the next step in their hospitality career at a soon to be leading hospitality venue, with a dedicated hospitality group looking to grow.

THE ROLE + THE IDEAL CANDIDATE MUST HAVE:

• Relevant diploma or equivalent experience required, with a minimum 3 years’ experience required in a similar position

• Use correct techniques and follow procedures and recipes when preparing and cooking menu items

• Demonstrate new cooking techniques and equipment with the team

• Excellent communication and interpersonal skills

• Can handle pressure and a fast paced environment

• Strong attention to detail

• Fluent English and well groomed

• Available to work some days, evenings and weekends. The venue's operate from 7am through 'til 10pm, seven days a week

Summary:

The Head Chef is responsible for managing all kitchen activities, including menu planning, food preparation, and staff management. They ensure that food is of high quality, meets customer expectations, and is prepared efficiently. The Head Chef also enforces food safety standards and regulations.

Responsibilities:

• Plan and manage kitchen operations

• Develop menus and create new dishes

• Ensure food is prepared and presented to high standards

• Monitor food inventory levels and order supplies

• Manage kitchen staff, including recruitment and training

• Ensure kitchen is clean, safe, and orderly

• Provide leadership and inspiration to kitchen staff

• Set and control budget for food supplies and labor costs

• Liaise with other departments to meet customer needs

• Keep up-to-date with food industry trends