Hardy's Verandah Restaurant - Sous Chef/Pastry Chef Hardy's Verandah restaurant, Adelaide's best fine dining restaurant, is seeking an experienced chef that will help transport diners' senses to a place of tradition, celebration and decadence.
Hardy's Verandah restaurant is a 3 hat establishment offering the ultimate fine dining experience with a seasonally changing, 7-course degustation menu with a 'valley to Verandah' approach showcasing fresh produce, grown and foraged onsite and paired with the best local, national and international wines.
We also offer a high tea, casual dining and bespoke events.
You will play an integral role in treating our guests to an amazing dining experience and welcoming them to our home to create unforgettable memories.
This is a hands-on role where you will foster team collaboration and lead integral operational tasks including stock control and food & safety.
Required skills
Minimum of 1 year experience at a sous chef or pastry chef level at hatted restaurant – or international equivalent Skilled in traditional and modern techniques, food provenance, quality produce and seasonality Imaginative and explorative with new cooking avenues Well versed in maintaining a high level of kitchen hygiene Exceptional time management and leadership skills Energetic, motivated and take great pride in their work Exceptional presentation with strong communication skills to exceed customer expectations every time Desired skills
Bread production Pastry production for high tea In conjunction with the head chef, design menus for the three-hat restaurant Why work with us?
A challenging role to foster personal and professional growth to advance your career A diverse and inclusive workplace with a strong emphasis on culture An enthusiastic and supportive team backed by experienced, proven professionals Competitive salary and benefits Discounted accommodation including food & beverage at our other boutique properties Global discounts with other hotel providers APPLY NOW!
Your application will include the following questions:
How many years' experience do you have as a pastry head chef / chef de cuisine?
Have you worked in a role where you were responsible for stock control?
Which of the following statements best describes your right to work in Australia?
Have you worked in a role which requires a sound knowledge of food provenance?
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