Job Description

As a Sous Chef at Gregory Hills Hotel, you will play a pivotal role in our culinary team, ensuring the delivery of exceptional dining experiences. You will assist the Head Chef in managing kitchen operations, maintaining high standards of food quality, and leading a team of chefs in a fast-paced environment. Your expertise will contribute to the hotel's reputation for excellence in hospitality and catering.

Responsibilities:

• Assist the Head Chef in menu planning and development, ensuring seasonal and local ingredients are utilised.
• Supervise and train kitchen staff, fostering a collaborative and efficient working environment.
• Ensure compliance with health and safety regulations, maintaining cleanliness and organisation in the kitchen.
• Oversee food preparation and presentation, ensuring dishes meet the hotel's high standards.
• Manage inventory and ordering of kitchen supplies, minimising waste and optimising costs.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
• Assist in the development of new recipes and culinary techniques to enhance the menu offerings.

Qualifications:

• Culinary qualification from a recognised institution.
• Proven experience as a Sous Chef or in a similar role within the hospitality industry.
• Strong knowledge of food safety and hygiene regulations.
• Excellent leadership and team management skills.
• Ability to work under pressure and in a fast-paced environment.
• Creative flair and a passion for culinary excellence.
• Strong communication and interpersonal skills.

Only those with full Australian Working rights and currently reside onshore will be contacted