Applejack Hospitality runs some of Sydney's coolest bars and restaurants. These include:The Botanist, KirribilliThe Butler, Potts PointSoCal Sydney, Neutral BayBopp & Tone, CBDForresters, Surry HillsRAFI, North SydneyTaphouse, SydneyUrbnSurf, Sydney Olympic ParkAs a Fulltime Chef, you will be fully responsible for your section, whether it be larder, grill, or pans, and ensure you’re section is stocked, prepped, and ready to go; as well as remaining on top of things during busy, high volume services.To be a successful candidate for this role, you will need to have the ability to work in a small team, have great technical skills, and have experience in modern bistro food. Alongside the previous, you will also need the following:Hold a minimum Certificate III in Commercial Cookery OR 2 to 4 years of experience in a commercial kitchen.Previous experience in high-volume kitchens and A la Carte service.Hard-working, dedicated individual looking to propel their career.Have the ability to work a full-time hospitality roster.Be able to manage any and all kitchen sections - pans, grill, larder, and fryer.Salary & Benefits - Great starting salary dependent on experience:$73,500 + Super for Demi Chef (Cook Grade 4)$75,000 + Super for Chef De Partie (Cook Grade 5)$75k to $85k + Super for Sous Chef$85k to $110k + Super for Head ChefsThis opportunity to work with a leading hospitality group with great career progression is not to be missed.As part of our recruitment process, you may be required to undergo a police check.Reference: CH100310
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