We currently have an exciting opportunity available at the Club for a Head Chef who has a passion for producing good food, is a team player and will excel in a busy work environment.Duties and responsibilities include:Ensuring consistent delivery of food preparation.Ensuring consistent cleanliness of work zone.Working closely with our team, supporting them with all requirements of running the kitchen.Understanding of Workplace Health and Safety standards.Weekend and Evening work.Proven ability with kitchen and time management skills at an exceptional level.Ability to construct menus with new or existing culinary creations and having a knowledge of what is in trend in the industry.Working within the clubs' budgets, while ensuring standards are at the highest of quality.Having a strong knowledge of all NSW food standards and maintaining that the kitchen upholds these standards.Provide direction, guidance and inspiration to all other staff members in the department.Demonstrating strong leadership and creating and sustaining a high-performing team.Preparation, planning, and cooking of various meals, including breakfast, lunch, dinner.Ability to order all food items that uphold the clubs' standards.To be successful in this role you will have:Experience working within a commercial kitchen environment.Minimum 3 years' experience.Certificate in Commercial Cookery.Experience in leading and managing catering operations and functions.Demonstrated ability to lead, motivate, and coordinate a large team.Ability to plan and implement catering services.Demonstrated understanding of quality control in food preparation and delivery.Creativity and skill in the kitchen.The ability to work under pressure but at the same time producing high quality dishes.A passion for creating great food.Great team-work skills and the ability to work positively with others.An understanding of the work health and safety considerations of working in a commercial kitchen.Availability to work flexible hours, including weekends, evenings & public holidays.An understanding of how to manage COGS and wages in the kitchen is important but not imperative.Strong work ethic and a "can do" attitude.Excellent communication and time management.
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