At | Head Chef | Sydney
vor 1 Monat
The Agincourt Hotel, located on the corner of Harris & George St, near central station, has been an iconic venue since the 19th century.
Our small, but robust kitchen has been catering to the student, trade, and business crowd for over 25 years.
The Role
As the Head Chef, you will be in charge of all kitchen operations, reporting directly to the General Manager.
Your role will involve essential kitchen operations; day-to-day management of service, training, upskilling and managing the brigade, administration, supplier relations, and designing/updating the menu.
Key responsibilities include ensuring that all standards and procedures outlined in the staff operation and induction manuals are strictly followed.
It is essential to maintain compliance with occupational health and safety guidelines at all times.
Overseeing the Food Safety Plan is a priority, ensuring all records are accurate and procedures are consistently up to date.
An efficient and consistent approach to quality control and speed of service is necessary.
The role involves managing a kitchen team that operates with professionalism and efficiency at all times.
Creating an environment that fosters learning, creativity, and innovation is vital, along with taking responsibility for the ongoing training and development of the team.
You will be in charge of rostering of the kitchen staff as you see best.
The Opportunity
As the new Head Chef, you will be given the opportunity to curate a new menu leading into 2025.
We are ideally looking for a candidate to start in late December/early January.
Requirements
3+ years of proven Head Chef experience A minimum Certificate III in Commercial Cookery Qualification Experience working in a pub environment Effective management & sound knowledge of kitchen COGs/operations Working knowledge of OH&S/WH&S Your application will include the following questions:
Which of the following statements best describes your right to work in Australia?
How many years' experience do you have as a Head Chef?
Do you have experience in administration?
Have you worked in a role which requires a sound understanding of OH&S/WHS?
Do you have experience preparing work rosters?
Do you have experience with menu planning & costing?
How much notice are you required to give your current employer?
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