POSITION : Chef TYPE : Full-time Permanent, HOURS : 38 Hrs Per week LOCATION : Katoomba NSW SALARY : $75K - $80K per annum About our Client RYJ Hotel Management Pty Ltd operating in Katoomba, NSW, The company prides itself on professional kitchen operations, fresh and well-presented cuisine, and a collaborative team environment that supports growth and excellence in service delivery. Job Description: As a Chef you will be responsible for delivering top-tier culinary experiences across various sections of our kitchen. The ideal candidate will be creative, possess a deep understanding of flavor profiles, and be committed to delivering outstanding food that meets our high standards. Key Responsibilities Menu Collaboration & Planning: Partner with the Head Chef to design creative menus and develop new dishes that enhance our culinary offerings. Cost Management: Accurately forecast food and labor costs to ensure smooth and cost-efficient kitchen operations. Inventory Oversight: Manage food supply orders and maintain inventory levels to meet operational needs. Food Preparation: Prepare and cook dishes following menu specifications and recipes, ensuring top-notch quality. Quality Assurance: Monitor dishes throughout preparation and presentation stages to maintain consistency and excellence. Team Coordination: Communicate effectively with Managers, Dietitians, kitchen, and waitstaff to address any service or food preparation concerns. Skill Development: Demonstrate advanced cooking techniques and guide team members on best practices in the kitchen. Food Safety Compliance: Enforce strict hygiene and food safety regulations, ensuring a clean and compliant work environment. Staff Training: Lead the training and development of kitchen staff, fostering growth and ensuring a high standard of competence. Waste Management: Utilize freezing and preservation techniques to manage inventory effectively and minimize waste. Requirements Australian Citizens and Permanent Residents encouraged to apply AQF Certificate III in Commercial Cookery or equivalent qualifications including at least two to three years of on-the-job training, or AQF Certificate IV Minimum 1 - 2 years of demonstrated experience in a Chef, ideally within a comparable restaurant. Proven experience as a Chef, preferably in a fast-paced hotel or restaurant environment. Ability to work well in a team under pressure.
