About the business
Rydges is part of EVT, a proudly Australian-owned company with over 100 years' experience in hospitality, entertainment and leisure in Australian & New Zealand.
Our hotels stretch from Sydney to Queenstown to Perth and each is locally inspired, just like our team, our customers and you.
We're for making the day better.
We include.
We nurture talent and promote internally.
About the role We are looking for a dynamic, career-focused Sous Chef who is experienced in South Asian cuisine preferably.
This is an amazing opportunity for a driven, passionate, and technically proficient leader.
Rydges Palmerston is a brand new 200 room hotel which boasts the popular Madame Za restaurant and Bar and multiple venue/functions spaces.
We are recruiting a highly experienced Sous Chef with proven leadership and extensive experience.
You will have the ability to own and resolve operational issues as you will be instrumental in the ongoing operations of Palmerston's hottest venue.
Experience & skill set required for this role effective immediately: Post opening kitchen operations, menu planning, costing & development of seasonal menus, high volume a la carte & buffet, upmarket a la carte restaurant, multiple venues & food outlets, managing medium to large kitchen team, large scale event experience, recruitment & rostering, staff development & training through leadership in kitchen operations, OH&S Health & Safety including but not limited to HACCP.
Your responsibilities include but are not limited to: Assist the Executive Chef with managing all Kitchen operationsAssist in managing and developing the kitchen team effectively to ensure a well-organised and motivated teamMinimize food wastage and assist the Executive Chef in implementation of food cost controlsManage and maintain a clean working environment at all timesDemonstrate responsibility, management and ownership of your KitchenEnsure all food production is in line with hotel standardsEnsure the consistent delivery of quality, well-presented food to our customersDemonstrate a working understanding of food, hygiene and safety principles, ensuring compliance at all timesMeet all hygiene and WH&S requirementsSkills & experience A minimum of 3-4 years previous experience as a Junior Sous Chef or Sous Chef experience is essentialSound knowledge and experience (min.
3 years) in Asian/South Asian cuisine is essential.Hands-on approach to your work and the ability to lead by exampleIt is essential that you have at minimum a Certificate III in Commercial CookeryDemonstrated supervisory experience in a kitchenAbility to motivate and lead a teamFluent in the English language in order to communicate professionally with guests and team members, both in person and over the telephoneDemonstrated ability to resolve problems and conflict, and work effectively under pressureWell-presented and calm personality #J-18808-Ljbffr