Chef
Hospitality · Manly, Sydney NSW, Australia · Full-Time · $80,000/yr
Plenty of cooks can run a station. This Chef opening in Manly, Sydney NSW is looking for a Sous Chef with real accomplishments who can help steer the entire brigade through a full a la carte night, and who wants that next rung in their career.
Cooking talent alone will not be enough. Your history should prove you have led kitchens, worked a la carte menus, understood the numbers and kept standards up when service gets tough. The job is about lifting kitchen results, growing your team, guarding the quality of every plate, making the operation leaner and giving diners an experience they remember.
Expect an organised Australian hospitality setup where good work is noticed and careers keep moving. The right candidate who satisfies the required experience and eligibility criteria can be offered sponsorship.
Key Responsibilities
- Run the daily organisation of the kitchen and how well it performs, taking the brigade through mise en place, service and shutting down at night
- Make sure every dish goes out with consistent quality and presentation
- Work on new dishes and menus, refining recipes and costing them, then convert menu concepts into kitchen routines that flow
- Keep a close eye on wastage, inventory, stock usage and food costs, and plan stock needs ahead so operations are never interrupted
- Place orders and manage relationships with suppliers
- Draw up rosters that match service demand to the abilities of the team
- Lead, motivate and supervise kitchen staff, and take part in inducting, training and developing cooks
- Build a team culture that is professional and holds people to account
- Spot chances to raise productivity in the kitchen and speed up service
- Decide quickly when pressure is high on busy nights, and solve problems during service without letting food or guest standards drop
- Comply with HACCP, food safety and hygiene rules, keeping equipment and prep areas in top condition
- Partner with the venue and operations leadership, and assist senior culinary leaders with broader kitchen projects
- Offer creative ideas to make dining there better
Requirements & Eligibility
- Has worked professionally as a Head Chef or Sous Chef, with proven results and a strong background in a la carte restaurants
- Has worked in multi-site or standalone venues; hotel or resort experience is advantageous
- Demonstrated record of supervising teams and leading kitchens, setting the example when service volumes are high
- Understands how professional kitchen workflows and systems fit together
- Demonstrated awareness of the commercial side: wastage, stock and food costs
- Excellent at managing people and communicating
- Makes decisions with confidence and solves problems well
- Creative, with a real passion for good food
- Highly organised and detail-focused, and manages admin as well as operational duties effectively
- Consistently committed to cleanliness, hygiene and food safety, and brings a positive, professional attitude to the team
- Can work rotating rosters that include evenings and weekends
- Holds a current Food Safety Supervisor certificate plus a current driver's licence
- Relevant culinary qualifications and/or substantial industry experience
- Can substantiate your qualifications and professional experience during the assessment process
- Must meet the applicable criteria for employer-sponsored employment, with sponsorship on offer for the right candidate
Apply: jobs@mzansiabroad.co.za · WhatsApp