Rydges Hotels Limited | Sous Chef

Vor 4 Tagen

Central Coast, Österreich Tideri Jobbörse Vollzeit

About the business
Rydges is part of EVT, a proudly Australian-owned company with over 100 years' experience in hospitality, entertainment and leisure in Australian & New Zealand.
Our hotels stretch from Sydney to Queenstown to Perth and each is locally inspired, just like our team, our customers and you.
We're for making the day better.
We include.
We nurture talent and promote internally.

About the role
We are looking for a dynamic, career-focused Sous Chef who is experienced in South Asian cuisine preferably.
This is an amazing opportunity for a driven, passionate, and technically proficient leader.

Rydges Palmerston is a brand new 200 room hotel which boasts the popular Madame Za restaurant and Bar and multiple venue/functions spaces.

We are recruiting a highly experienced Sous Chef with proven leadership and extensive experience.
You will have the ability to own and resolve operational issues as you will be instrumental in the ongoing operations of Palmerston's hottest venue.

Experience & skill set required for this role effective immediately:
Post opening kitchen operations, menu planning, costing & development of seasonal menus, high volume a la carte & buffet, upmarket a la carte restaurant, multiple venues & food outlets, managing medium to large kitchen team, large scale event experience, recruitment & rostering, staff development & training through leadership in kitchen operations, OH&S Health & Safety including but not limited to HACCP.

Your responsibilities include but are not limited to:
Assist the Executive Chef with managing all Kitchen operations Assist in managing and developing the kitchen team effectively to ensure a well-organised and motivated team Minimize food wastage and assist the Executive Chef in implementation of food cost controls Manage and maintain a clean working environment at all times Demonstrate responsibility, management and ownership of your Kitchen Ensure all food production is in line with hotel standards Ensure the consistent delivery of quality, well-presented food to our customers Demonstrate a working understanding of food, hygiene and safety principles, ensuring compliance at all times Meet all hygiene and WH&S requirements Skills & experience
A minimum of 3-4 years previous experience as a Junior Sous Chef or Sous Chef experience is essential Sound knowledge and experience (min.
3 years) in Asian/South Asian cuisine is essential.
Hands-on approach to your work and the ability to lead by example It is essential that you have at minimum a Certificate III in Commercial Cookery Demonstrated supervisory experience in a kitchen Ability to motivate and lead a team Fluent in the English language in order to communicate professionally with guests and team members, both in person and over the telephone Demonstrated ability to resolve problems and conflict, and work effectively under pressure Well-presented and calm personality #J-18808-Ljbffr

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