Bar Ole is hiring a Full time Sous Chef role in Iluka, WA. Apply now to be part of our team. Job summary: Flexible hours available Expected salary: $76,515 - $80,000 per year At Bar Ole we are seeking experienced and passionate Junior Sous Chef to join our culinary team, located in Iluka on a fulltime basis. As a Junior Sous Chef, you will play a crucial role in assisting and supporting the Head Chef in various kitchen operations. Your responsibilities will encompass optimising kitchen setup, mastering recipes, ensuring efficient and timely food preparation, maintaining attractive plate presentation, supervising and aiding fellow cooks as required, adhering to health and safety standards, and upholding our kitchen policies and procedures. Qualifications and Experience: Advanced Diploma or Diploma in relevant studies At least 3 years’ experience as a chef Requirements: Minimum of 3 years of experience in a similar role. Proficiency in hygiene and food safety standards. Knowledge of standard procedures and policies related to food preparation, receiving, preserving, freezing, and storing food products. Ability to thrive in high-pressure and fast-paced kitchen environments. Dedication to maintaining a high level of service and standards. Strong communication skills and the ability to foster positive relationships with the kitchen team, front-of-house staff, and management. Understanding of food costing and effective stock management. Responsibilities: Ensure consistent quality & appealing presentation of all dishes leaving the kitchen. Oversee food preparation, cooking, and plating to maintain exceptional culinary standards. Manage and supervise kitchen staff to foster a harmonious and productive work environment. Coordinate and organise kitchen workflow, ensuring optimal efficiency during service. Enforce strict adherence to food safety and sanitation standards to maintain a clean and safe kitchen environment. Mentor and train kitchen staff to enhance their culinary skills and expertise. Efficiently manage kitchen inventory to minimise waste and control food costs. Prioritise tasks and delegate responsibilities effectively to meet operational demands. Successful candidates should be prepared to work various shifts, including mornings, afternoons, evenings, and weekends, based on scheduled structured rosters, functions, and events.
