Wilga Hotel Narrabri has an exciting opportunity for an experienced Chef to join the team. This position is a full-time ongoing position, working 38 hours per week based in Narrabri, NSW.

ABOUT US

Wilga Hotel is a leading pub restaurant situated in Goobar Street, which is the west of Narrabri. Renowned for its inviting ambiance and diverse culinary offerings, the establishment prides itself on an expansive menu and a relaxed dining atmosphere. We pride ourselves on giving warm and knowledgeable service, an incredible ambience and delivering a magical experience for every guest.
We are seeking a skilled Chef to join our growing kitchen team, ensuring excellence in food preparation and presentation while managing kitchen operations efficiently.

SKILLS & EXPERIENCE – WHAT WE’RE LOOKING FOR:

For this position, it is expected that you would possess the following qualifications/work experience:

• Minimum Diploma qualification in Hospitality or a related field, OR at least 3 years of relevant experience in lieu of formal qualifications;
• Minimum 2 years of experience as a Chef within a restaurant;
• Extensive knowledge of culinary techniques, ingredients, and kitchen equipment;
• A meticulous eye for detail;
• Strong communication skills;
• High standards of cleanliness and hygiene.

Day-to-day tasks will vary; however, you will be primarily responsible for the following tasks which include but are not limited to:

• Preparing and cooking dishes to a high standard using diverse culinary techniques.
• Updating the menu to ensure variety, quality, and cost-effectiveness.
• Overseeing and coordinating junior kitchen staff in food preparation, cooking, garnishing, and plating.
• Managing inventory, placing orders, and maintaining relationships with suppliers to secure fresh ingredients.
• Recruiting, training, and managing kitchen staff, maintaining high standards of discipline and performance.
• Ensuring compliance with health and safety regulations, including food safety and kitchen security.
• Gathering and acting on customer feedback to enhance kitchen operations.
• Identifying opportunities to improve and expand the services and facilities offered by the restaurant.