Peppers Silo Hotel is an inspiring $30 million redevelopment of the Kings Wharf grain silos in Launceston, Tasmania. The nine-storey hotel consists of 108 rooms, including 52 in the barrels of the former silos, and overlooks the nearby tourist drawcards of Seaport, Royal Park, the Tamar River Basin and Cataract Gorge. On our ground floor you will find Silo Day Spa, and Level 1 you will find Grain of the Silos offering dining experiences across the restaurant, café and Woody’s Bar where local produce is at the heart of all creations. Launceston, the largest city in northern Tasmania is a gastronomic hub and offers a diverse range of wineries, distilleries, markets and art galleries to explore during your down time.
Peppers Silo Hotel Launceston, located in the heart of Tasmania, Australia, is currently seeking a skilled and passionate Chef to join our team on a full-time basis. As an integral part of our culinary team, you will play a key role in maintaining our hotel’s esteemed reputation for delivering exceptional cuisine to our valued guests at our on-site restaurant. This full-time position requires a minimum commitment of 38 hours per week.
Job Title: Full-Time Chef De Partie at Peppers Silo Hotel Launceston
Location: Peppers Silo Hotel, Launceston Tasmania
Address: 89-91 Lindsay Street, Launceston TAS 7248
Salary - $73150 - $75000

REQUIREMENTS:

• Australian citizens and permanent residents are strongly encouraged to apply and will be given priority consideration.
• A minimum qualification of a Diploma in Hospitality and Management is required.
• At least 2 years of professional experience as a chef, with a preference for candidates experienced in fine-dining cuisine.
• Exceptional time management skills and a proven ability to collaborate effectively within a team environment.
• Willingness and commitment to work a minimum of 38 hours per week.
• Advanced knowledge of culinary techniques and practices, with a commitment to continuous learning and innovation in the field.
  Salary: AUD 73,150 - $75,000 per year plus Superannuation.

• Oversee kitchen operations, ensuring the preparation and presentation of dishes align with the hotel restaurant’s menu standards.
• Maintain consistently high standards of food quality, presentation, and cleanliness at all times.
• Contribute to menu planning, cost control, and budget management for the restaurant.
• Collaborate with the Head Chef and Executive Chef to effectively organise the kitchen team’s work schedules and tasks.
• Ensure the proper and safe use of kitchen equipment, including dishwashers, grills, ovens, and gas stoves.
• Manage the storage and organisation of food products to maintain quality and freshness.
• Work closely with the Head Chef to coordinate staff availability and identify training opportunities.
• Monitor and record the temperatures of cool rooms and refrigerators, ensuring proper storage and organisation of raw ingredients.
• Train and mentor junior kitchen staff, fostering skill development and efficiency.