Cooks/Chefs

Our Client, The Flower Hotel will provide guests with air-conditioned rooms offering a wardrobe, a kettle, a fridge, a minibar, a safety deposit box, a flat-screen TV and a private bathroom with a shower.
Selected rooms here will provide you with a kitchen with a dishwasher, an oven and a microwave.
We are looking for Chefs.
Prepare and maintain excellent standards of food preparation and presentation for a range of meal types and cuisines.
The Chef reports to the Sous Chef and is responsible for assisting in the preparation of menus and food as well as the supervising of other chefs in the kitchen.
Main Tasks Core objectives include: Preparing a range of meals for guests of the venue, including, breakfast, lunch, dinner and snacks to a high standard Ensure menus, food standards, procedures and processes are followed Work with the Head Chef and Sous Chef to diversify and produce menus Supervise and manage kitchen operations as required Is responsible for ensuring the cleanliness of the kitchen area is in line with current health regulation standards You will be passionate about cooking and interested in Modern Australian cuisine Required Qualities Professional approach Ability to work under pressure Organizational and time management skills Excellent attention to detail Leadership skills Desired Competencies Initiative Business awareness Tenacity Strategic thinking Positive approach to change Qualifications Certificate III in Hospitality Management Experience Relevant practical experience as a cook with the ability to display required competencies Minimum three years relevant experience Ability to work without close supervision Job Location: Lake Cathie, Little Shack and Mercure