Chefs & Cooks

Golden Crown Pty Ltd requires Chef's and Cooks for their hotel.

We are currently seeking to fill several roles; Sous Chef, Chef de Partie, Demi and Commis.

Skills & experience:

Trade Certificate in Cookery or relevant or suitable on the job training.

• SOUS CHEF: 2+ years in a Supervising/leading Chef role +
• CHEF DE PARTIE: Minimum 5 years post qualification/training experience in a commercial kitchen environment
• DEMI (COOK): 4+ years post qualification/training experience in a commercial kitchen environment
• COMMIS (COOK) 3 years post qualification/training experience in a commercial kitchen environment

Duties & Responsibilities:

• SOUS CHEF: Senior Kichen Manager
• SOUS CHEF: Overall supervision of the kitchen environment in absence of superior chef
• SOUS CHEF: Assisting with the rostering of the kitchen staff
• SOUS CHEF: Ordering of food, kitchen supplies and equipment;
• SOUS/CHEF DE PARTIE: Budgeting and cost control
• SOUS/CHEF DE PARTIE: Assist in Design and Planning of menus and specials
• SOUS/CHEF DE PARTIE: Undertaking & reporting on stocktake
• SOUS/CHEF DE PARTIE: Ensuring proper storage, stock rotation and control of food stuff is maintained;
• CHEF DE PARTIE: Supervising of your kitchen section and ensuring it is stocked for the daily trade
• CHEF DE PARTIE/DEMI/COMMIS (COOK): Preparation of all food stuffs and menu items
• CHEF DE PARTIE/DEMI/COMMIS (COOK): Cleaning of stations and kitchen ensuring environment is hygenic in accordance with our kitchen standards.
• CHEF DE PARTIE/DEMI/COMMIS (COOK): Receiving and checking deliveries

Skills & Abilities

• Superior time/man management skills
• Superior customer service skills
• Communication skills
• Ability to work in a fast-paced environment
• Advanced understanding of Food Safety standards, OH&S, and best practise models for Kitchen Operations
• Ensure food safety is adhered to
• Cooking a variety of food stuff and menu items in an productive and economical way
• Ensuring presentation, portion control and quality of food is of the highest standard;
• Providing superior customer service
• Liaise with Managers on Functions or Special requirements;
• Ensure to the Maintenance of kitchen equipment and tools;
• Constantly update knowledge and skills to keep abreast of industry trends;
• Training and supervising apprentices, trainees and other kitchen staff;
• Ensure kitchen is following health, safety and security procedures

Annual Remuneration

• Sous Chef: Annual Salary $72,000 - $75,000 + Super
• Chef de Partie: Salary between $70,500 - $72,000 + Super
• Demi (Cook): $68,000 - $70,200 + Super 
• Commis (Cook): $64,000 - $67,000 + Super

• Looking for candidates available to work:
  • Monday: Morning, Afternoon, Evening
  • Tuesday: Morning, Afternoon, Evening
  • Wednesday: Morning, Afternoon, Evening
  • Thursday: Morning, Afternoon, Evening
  • Friday: Morning, Afternoon, Evening
  • Saturday: Morning, Afternoon, Evening
  • Sunday: Morning, Afternoon, Evening
• 2-3 years of relevant work experience required for this role
• Work visa can be provided for this role
• Expected salary: $64,000 - $75,000 per year