Chefs – all levels wanted
Core
Supporting the Executive Chef and Sous Chef to deliver consistently high-quality food in a high-volume bistro environment.
Role type
Chef (Cooks, Commis, Demi, Chef de Partie)
Builds
High-volume bistro dishes
Domain
Hospitality / Food Service
Required skills
Food preparation, Food safety (HACCP, WH&S), Time management, Team collaboration, Working under pressure, Hygienic practices
Preferred skills
Experience with new products and recipes, Ability to work unsupervised, Willingness to undertake further development
Technologies
HACCP, WH&S
Responsibilities
Provide quality food and presentation of all dishes, Keep up to date with new products, recipes and preparation techniques, Work a variety of shifts including weekends and public holidays, Organize time and work efficiently, Demonstrate relevant food preparation and service knowledge