Responsibilities
- Assist the Executive Chef in managing kitchen operations.
- Oversee food preparation and presentation.
- Ensure food safety and hygiene standards are maintained.
- Manage kitchen staff and delegate tasks effectively.
- Coordinate with suppliers to maintain inventory levels.
- Develop and implement new menu items.
- Train and mentor junior kitchen staff.
- Maintain a clean and organized kitchen environment.
- Handle customer complaints and feedback professionally.
- Monitor and control food costs and waste.
- Ensure compliance with health and safety regulations.
- Participate in menu planning and development.
- Supervise the preparation of high-quality dishes.
- Manage kitchen equipment and supplies.
- Collaborate with other departments to ensure smooth operations.
- Ensure timely delivery of meals to customers.
- Maintain a positive and productive work environment.
- Handle any kitchen emergencies or issues promptly.
- Provide feedback to the Executive Chef on kitchen performance.
- Ensure consistent quality of food and service.
- Manage kitchen staff schedules and rotations.
- Conduct regular inventory checks and order supplies.
- Ensure all kitchen staff are trained in food safety protocols.
Nice to Have
- Certification in culinary arts or related field.
- Experience in high-volume kitchen operations.
- Knowledge of local cuisine and ingredients.
- Familiarity with kitchen management software.
- Experience in training and development programs.
- Ability to speak multiple languages.
- Experience in catering or event management.
- Knowledge of dietary restrictions and allergens.
- Experience in cost control and budgeting.
- Ability to work in remote or isolated locations.
- Experience in FIFO (Fly-In Fly-Out) work arrangements.
- Knowledge of sustainable and ethical sourcing practices.
- Experience in menu engineering and design.
- Ability to handle high-pressure situations.
- Experience in kitchen renovation or equipment installation.
- Knowledge of food and beverage trends.
- Experience in food photography or presentation.
- Ability to work in a multicultural environment.
- Experience in kitchen design and layout.
- Knowledge of food and beverage pairing.
Compensation
Competitive
Work Arrangement
FIFO 2:1
Team
Work closely with the Executive Chef and kitchen staff to ensure smooth operations and high-quality food service.
About the Role
- This role involves assisting the Executive Chef in managing kitchen operations, overseeing food preparation, and ensuring food safety and hygiene standards are maintained.
- The Sous Chef will manage kitchen staff, coordinate with suppliers, and develop new menu items.
- The position requires strong leadership and team management skills, as well as excellent culinary skills and knowledge of various cuisines.
- The Sous Chef will work in a FIFO 2:1 roster, which means two weeks of work followed by one week of rest.
- The role involves handling customer complaints, monitoring food costs, and ensuring compliance with health and safety regulations.
What We Offer
- Competitive salary and benefits package.
- Opportunities for career growth and development.
- Supportive and collaborative work environment.
- Access to training and development programs.
- Various site locations across Western Australia.
- FIFO 2:1 roster with two weeks of work followed by one week of rest.
- Opportunities to work with a diverse range of cuisines and ingredients.
- Chance to be part of a dynamic and innovative team.
- Support for work-life balance and well-being.
- Opportunities to gain experience in high-volume kitchen operations.
How to Apply
- Interested candidates should submit their resume and cover letter.
- Include relevant experience and qualifications in the application.
- Highlight any certifications or training in culinary arts.
- Mention any experience in FIFO work arrangements.
- Provide examples of leadership and team management skills.
- Include any experience in menu planning and development.
- Mention any knowledge of food safety and hygiene regulations.
- Highlight any experience in inventory management.
- Include any experience in training and mentoring junior staff.
- Mention any experience in cost control and budgeting.
- Provide examples of problem-solving and decision-making skills.
- Include any experience in handling customer complaints and feedback.
- Mention any experience in working in remote or isolated locations.
- Provide examples of adaptability and flexibility in different kitchen environments.
- Include any experience in sustainable and ethical sourcing practices.
Not specified
