Details.
Join a premium dining team in North Sydney offering breakfast, lunch and dinner. The role involves supervising kitchen team members, ensuring consistency and quality, developing menus and costing, managing stock control and BOH food and wage costs, enforcing hygiene and service procedures, ensuring compliance with health and safety regulations and food standards, and recruiting, inducting, training and rostering BOH team members. Applicants should have at least 3 years of experience as a Chef, a formal culinary qualification, the ability to manage a busy kitchen with consistency and creativity, strong staff management skills, extensive OHS and HACCP knowledge, the ability to work in a high-pressure, fast-paced environment, flexibility to work various shifts including weekends, and excellent interpersonal and communication skills.