Jobs / Opportunity

Executive Chef – Modern Asian Cuisine, Growing Hospitality Group, Hatted Level

Job Type

Open

Location

Sydney

Overview

  • Build your Executive Chef portfolio working for a group with solid reputation
  • Rare opportunity to make your mark in a well-loved Sydney venue
  • Supportive and forward thinking owners

The Company

This company is now a well-established and successful group. They are well known for their innovative and diversified offerings, which include a variety of premium dining restaurants throughout Sydney as well as fun and quirky venues.

It’s a group that has really proved itself over the last few years, building on the core values of service, quality and originality, in addition to being very focused on their staff and developing a strong culture.

The Venues

Modern and stylish venues that offers some of the best Asian cuisine in town. With a trendy bar, fully equipped kitchen, with charcoal cooking of course and a solid food offering that keeps the locals coming back.

An opportunity to work with amazing produce and stay current with the latest trends.

This venue is part of a growing hospitality group that keeps their finger on the pulse and consistently hits the target, with new openings on the horizon, so experience with executing new opens is a plus.

The Role

Requires a creative, easy going and down to earth executive chef to fit in with a young and tight knit kitchen team. Needless to say, it’s a very “hands-on”, in the kitchen role.

Ideally, you’ll be someone from a hatted or Michelin star restaurant background, who thrives on managing a small team and is totally service driven.  An opportunity for an experienced Head Chef who is ready to step up to this exciting and challenging project.

A guide for the role:

Financial

  • Monitor Labour cost
  • Supervise and verify accurate stock takes
  • Ensure weekly and monthly Labour and food costs are to budget

Menu Delivery

  • Provide full menu execution support with standard recipes, preparation procedures, cost and service procedures
  • Review all food cost-related matters and advise on possible areas where improved costs or improved quality is achievable

Staff Management

  • Ensure the right people for the company are selected, recruited and measurably trained
  • Monitor and document staff performance, carrying out regular informal and formal reviews

What You Will Need

  • Hands on with strong food knowledge — some Asian cooking experience too
  • Experience in a high volume environment
  • Excellent cooking skills and overall technical expertise
  • Having flexibility and dedication, combined with the ability to thrive under pressure and achieve results
  • The ability to lead from the front, in a ‘hands on’ manner and belief in teamwork, people, people’s development and training.
  • Having excellent communication skills thus enabling him/her to efficiently coordinate
  • Having a modern man-management style
  • Proven experience following and managing WHS, Food Safety and HACCP policies and procedures in order to comply with current and future legislation
  • Ability to motivate a diverse range of people and build rapport
  • Strong communication an interpersonal skills and a passion for quality customer service


The Rewards

A generous base from $130K to $160K+S and a host of other company perks and potential for annual KPI bonuses.

 

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The Venue

The Role

Requirements

What To Expect

Important note

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