Lead and inspire the culinary team to consistently deliver exceptional dishes that reflect the commitment to quality and innovation.
Develop and execute creative and seasonal menus that tantalize the taste buds of the guests, while ensuring financial viability and profitability.
Oversee kitchen operations, including food preparation, cooking, and plating, to maintain the highest standards of quality and presentation.
Drive cost efficiency by managing inventory, minimizing waste, and optimizing kitchen processes.
Foster a positive and collaborative work environment by providing guidance, support, and mentorship to team members.
Ensure compliance with health and safety regulations and maintain cleanliness and sanitation standards in the kitchen.
Requirements:
Proven experience as a Sous chef in a high-volume, upscale pub, restaurant or hotel environment.
Exceptional culinary skills and a passion for creativity and innovation.
Strong understanding of financials and ability to manage food costs and labour expenses effectively.
Hands-on approach with a willingness to lead by example and work alongside team members.
Excellent leadership, communication, and interpersonal skills.
Ability to thrive in a fast-paced, high-pressure environment and maintain composure under stress.
To apply online, please click on the apply button.Alternatively for a confidential discussion please contact Elouise Lane on 0423 918 744 or elane@frontlinehospitality.com.au quoting the reference number above.Note: Not all our current vacancies are listed on job boards, but you can check out our website for a complete listing.www.frontlinehospitality.com.auYou can also connect with us via our social accounts for industry news, job seeking tips, and to be the first to know about new job openings!www.facebook.com/FrontlineHospitalityNorthernNSWwww.instagram.com/frontlinehospitalitynorthnsw
