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Form of workThe ideal candidate will be someone with:
Culinary qualifications (Commercial Cookery Cert III or equivalent). Experience in fast-paced al a carte service, cocktail and sit-down events. At least 2 years experience as a Chef de Partie in a similar role. strong capabilities in running a section with a team of chefs including apprentices and kitchen porters. Experience working in large-scale hotels with multiple venues and banqueting is an advantage. Sound knowledge of modern cooking techniques. Availability to work all shifts across a 7-day rotating roster that can include mornings, nights, weekends, and public holidays. Solid understanding of HACCP / Food Safety with a strong commitment to WH&S
Key responsibilities include:
Being responsible for a section in the absence of the Sous Chef. Experience in working in a busy venue. Positive attitude towards building and supporting a team culture. Support in running the kitchen in all operations. Assist with developing and design of new menus. Facilitate efficient and effective staffing of the kitchen to ensure financial and service targets are achieved.
What we offer:
Working in a world-class food and beverage department in Queensland's premier art galleries. Above award causal hourly rates. Overtime paid when worked. Mostly daytime shifts with night work only when required. Discounts at all QAGOMA food venues and retail shops. Complementary tickets to all major paid exhibitions
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