Responsibilities
- Prepare and present high-quality dishes across à la carte, banquets, buffet, and room service.
- Organise and manage your assigned section to ensure smooth service.
- Maintain food quality, consistency, and presentation in line with recipes and standards.
- Ensure food safety, hygiene, stock rotation, and minimal wastage.
- Keep kitchen areas clean, organised, and equipment well maintained in accordance with HACCP requirements.
- Support and mentor junior team members while working collaboratively with the wider Kitchen team.
Requirements
- Prepare and present high-quality dishes across à la carte, banquets, buffet, and room service.
- Organise and manage your assigned section to ensure smooth service.
- Maintain food quality, consistency, and presentation in line with recipes and standards.
- Ensure food safety, hygiene, stock rotation, and minimal wastage.
- Keep kitchen areas clean, organised, and equipment well maintained in accordance with HACCP requirements.
- Support and mentor junior team members while working collaboratively with the wider Kitchen team.
Work Arrangement
On-site — Sydney
