Job Type: Permanent position | Full time position Job DescriptionGolden Crown Pty Ltd requires Chefs and Cooks for their hotel.We are currently seeking to fill several roles: Sous Chef, Chef de Partie, and Cook.Skills & Experience:Trade Certificate in Cookery or relevant or suitable on-the-job training.Positions Available: Sous Chef: 2 years in a Supervising/leading Chef role.Chef de Partie: Minimum 2 years post qualification/training experience in a commercial kitchen environment and demonstrable kitchen supervisory experience.Cook: 1-2 years post qualification/training experience in a commercial kitchen environment. Duties & Responsibilities: Sous Chef: Overall supervision of the kitchen environment in absence of the superior chef.Assisting with the rostering of the kitchen staff.Ordering of food, kitchen supplies, and equipment.Sous Chef/Chef de Partie: Budgeting and cost control.Assist in the design and planning of menus and specials.Undertaking & reporting on stock-take.Chef de Partie: Supervising your kitchen section and ensuring it is stocked for daily trade.Ensuring proper storage, stock rotation, and control of foodstuff is maintained.Preparation of all foodstuffs and menu items.Cleaning of stations and kitchen ensuring the environment is hygienic in accordance with kitchen standards.Receiving and checking deliveries.Providing training to apprentices and subordinate kitchen staff.Providing superior customer service.Liaising with Managers on functions or special requirements.Ensuring the maintenance of kitchen equipment and tools.Constantly updating knowledge and skills to keep abreast of industry trends. Skills & Abilities: Superior time and man management skills.Superior customer service skills.Communication skills.Ability to work in a fast-paced environment.Advanced understanding of Food Safety standards, OH&S, and best practice models for Kitchen Operations.Ensure food safety is adhered to.Cooking a variety of foodstuff and menu items in a productive and economical way.Ensuring presentation, portion control, and quality of food is of the highest standard. Annual Remuneration: Sous Chef: Annual Salary $75,000 - $85,000 + Super.Chef de Partie: Salary between $73,000 - $75,000 + Super.Cook: $72,000 - $74,000 + Super. #J-18808-Ljbffr