Exciting Opportunity for a creative Head Chef at Wildes Boutique Hotel!
Are you a culinary mastermind looking for an upscale casual dining experience that marries luxury with the charm of the Southern Highlands and NSW South Coast? Look no further than Wildes Boutique Hotel!
Located in the heart of the picturesque Kangaroo Valley, our stunning hotel offers an unparalleled experience. From elegantly appointed rooms to impeccable service, a chic restaurant and bar, a refreshing pool, and top-notch conference and event facilities - we have it all!
As our Head Chef, you'll be the maestro of taste, ensuring the highest quality and presentation of our delectable dishes served to our esteemed Guests. You'll create culinary magic, infusing seasonal ingredients into an extraordinary a-la-carte menu that captivates both in-house and local markets. Leading a high-performance team, you'll foster a harmonious environment in our buzzing kitchen and wider outlets.
About the Role:
Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service. Assist in achieving set targets on cost of food. Foster and promote a harmonious working environment within the kitchen and wider outlet team. Responsible for achieving set profit targets for the outlet. Demonstrates superior product knowledge of menu items and seasonal ingredients. Minimises wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage. Ensures supplies and resources are maintained to within par levels – overseeing ordering and stock control where necessary. Ensures completion of daily mise-en-place lists. Seasonal a-la-carte menu design and costing with expectation to capture both in-house and local markets. Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times. About You:
Minimum level of qualification required – Certificate 3 in Commercial Cookery. Time management skills with the ability to multitask. Previous experience as a Head or Executive Chef with a history of leading high-performance teams. Experience in controlling labour and food costs are essential. Experience working within a hotel environment. Excellent & professional communication skills with all departments and team. Experience in managing day-to-day staffing requirements, rostering, planning and assigning work, and establishing performance and development goals for team members to increase engagement. Only shortlisted candidates will be contacted.
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