Chefs/Cooks (Hospitality & Tourism) Full time About us:
Oscars Group is a passionate, creative and dynamic privately owned hospitality group founded in 1986. Owned and operated by the Gravanis family for over thirty years, the group began with the acquisition of a single pub in Sydney's Inner West.
Today, Oscars Group is one of the largest privately owned hospitality groups featuring an ever-expanding portfolio of 46 Assets across NSW, Queensland and Victoria. The group operates across a variety of segments including accommodation, pubs and gaming, retail liquor, conference and events centres, chartered vessels, and both commercial and residential developments.
Novotel Wollongong Northbeach is an award-winning venue located just steps from the beach. The hotel has undergone a major transformation and is one of the premium locations for accommodation, weddings, events and dining in the Illawarra. The hotel has 209 accommodation rooms, 5 food and beverage outlets and multiple event spaces offering incredible views and amazing experiences.
The Role: We are seeking a passionate and experienced chef to join our team in a leadership role as Executive Sous Chef. The ideal candidate will have a strong background in a la carte operations, a creative approach to menu development and someone who wants to increase their profile within the Illawarra culinary scene. As our Executive Sous Chef, you will work closely with the Director of Culinary to ensure the highest quality of food and service, while helping to lead and inspire our kitchen staff. In this hands-on role, you will be responsible for overseeing the kitchen operations of Palisade, North Bar, Adrift Pool Bar, the Banquets Kitchen and the hotel's in-room dining menu.
Responsibilities: Assist the Director of Culinary in daily kitchen operations and oversee food preparation.Develop and test new recipes that highlight flavour and creativity.Supervise and train kitchen staff, fostering a collaborative and high-energy work environment.Ensure all dishes are prepared to the highest standards of quality and presentation.Maintain a clean, organised and safe kitchen in compliance with health and safety regulations.Manage inventory, order supplies and minimise waste to optimise kitchen efficiency.About You: A minimum of 2 years' experience in a leadership role in high-volume culinary environments.Experience in stock control and rostering.Strong knowledge of Food Safety and legislation.Strong leadership and communication skills.Ability to thrive in a fast-paced environment and adapt to changing priorities.Culinary degree or equivalent professional experience.Food Handler's Certification or equivalent is required.Your application will include the following questions:
How many years' experience do you have as an Executive Sous Chef?Which of the following statements best describes your right to work in Australia?Do you have experience preparing work rosters?Have you worked in a role where you were responsible for stock control?How many years' experience do you have as a sous chef?Have you worked in a role which requires a sound understanding of OH&S/WHS?Which of the following culinary arts qualifications have you obtained?What's your expected annual base salary? #J-18808-Ljbffr