EXPERIENCED CHEFS AND COOKS NVM SERVICES LOCATION: Whitsundays Central Coast Northern Queensland 4802 POSITIONS: FULL TIME POSITIONS REMUNERATION: Base pay $76,000 to $85,000 per year About our client Based in the Whitsundays of Northern Queensland, our client is a passionate and experienced Culinary Leader in an Asian style cuisine. Offering Southeast Asian cuisine that focuses on using traditional ingredients served in a modern way, all dishes are designed to be shared and enjoyed with friends & family. Striving to deliver a memorable dining experience through welcoming & knowledgeable service that is second to none. Our client places equal importance on both its team members and guests, recognizing that staff wellbeing is integral to its success. 1. CHEF POSITIONS You will be able to work unsupervised in a fast-paced kitchen and use initiative to ensure dishes are sent out in a timely manner and in accordance with the Head Chef’s menu plans and to the high standards required by the Head Chef. Candidate requirements: ·Demonstrated previous experience in a similar kitchen environment (Planning and organising the preparation and cooking of food in a dining or catering establishment) ·Relevant culinary qualifications ·Excellent communication skills with a growth mindset to keep learning & developing ·Positive attitude & enjoy working in a cohesive team ·Have a passion for creating tasty & well-presented dishes ·Exceptional attention to detail ·Demonstrate motivation, commitment & thrive in high pressure environments ·Adaptability to changes& high demand situations - swift & sound decision making ·Experience with kitchen management & conflict resolution ·Seeking a long-term career opportunity & flexibility to work varied shifts Reporting to the Head Chef, you will be responsible for the following: •Lead & motivate kitchen team, setting high standards of excellence •Preparing and cooking the food as well as overseeing daily kitchen operations - prep, cooking, presentation •Train & mentor junior chefs & kitchen staff, promoting growth & skill enhancement •Assist in scheduling to ensure optimal coverage & productivity •Monitor food quality, portion sizes & presentation standards to exceed guest expectations •Assist in ordering & monitoring food supplies, replenishing as needed & minimizing waste •Uphold food safety regulations, ensuring strict adherence to food handling & sanitation practices •Demonstrate leadership by maintaining positive presence in kitchen •Support Head Chef & Exec in menu planning, special events & culinary initiatives QUALIFICATIONS AND EXPERIENCE •Certificate of Hospitality Management and a Cert IV in Commercial Cookery. • Previous experience in a commercial kitchen mandatory. • Food Safety Certificate or willingness to obtain upon commencement. 2. COOK POSITIONS The Cook supports daily kitchen operations by assisting with food preparation, cooking, and service in accordance with our restaurant group’s high standards of quality, presentation, and efficiency. This role is the foundation for developing culinary skills and progressing towards senior kitchen positions within the group. KEY RESPONSIBILITIES ·Assist in preparation and presentation of all menu items as directed by senior chefs. ·Ensure effective mise end place is completed for each service period. ·Maintain cleanliness, organisation, and hygiene of workstations at all times. ·Follow food safety, hygiene, and allergen procedures in line with HACCP and company standards. ·Assist with receipt, unpacking, and proper storage of stock and deliveries. ·Uphold portion controls and presentation standards to ensure consistency and cost control. ·Support cleaning schedules and participate in end-of-shift clean downs. ·Actively participate in team briefings, training, and menu development sessions. ·Perform other reasonable duties as directed by senior kitchen management to support smooth operations. KEY SKILLS AND ATTRIBUTES ·Strong passion for food preparation and hospitality excellence. ·Ability to follow instructions precisely and work under supervision. ·Good time management skills and attention to detail. ·Basic knowledge of food safety, hygiene practices, and allergens. ·Positive attitude, willingness to learn, and commitment to teamwork. ·Ability to work calmly under pressure in a fast-paced environment. QUALIFICATIONS AND EXPERIENCE ·Certificate III in Commercial Cookery ·Previous experience in a commercial kitchen mandatory ·Food Safety Certificate or willingness to obtain upon commencement. STAFF BENEFITS • Competitive annual salary with opportunity for growth • Complimentary staff meals before service • Discounts on food & beverages when dining • A working culture that values inclusivity, collaboration & diversity • A team that provides strong support& demonstrates flexibility IMPORTANT If you're interested in any of these roles, you are required to mark clearly what position you are applying for and provide a short statement (minimum of 150 - 250 words) as to why you are best suited to this position, including: • How many years' experience do you have for the position that you are applying for? • How many years of people management experience do you have? Only applicants considered for an interview will be contacted by our client. LMT All the above occupations are plus government regulated superannuation guarantee In all cases, remuneration will be commensurate with skills and experience. Please send your resume with referee details to our services coordinator. noveri@nvmservices.com Please do not inquire about these positions if you cannot meet the minimum requirements. Reference Number: AUSTEMP10054 © Noveri V Mesa. NVM Services
