Privately owned Elements Group currently has a new and exciting opportunity available for a passionate and experienced Chef/Cook from all levels to join our team. If you have a passion for creating exceptional guest experiences and aspire to grow in the hospitality industry, we would be thrilled to receive your application.

ABOUT THE ORGANISATION:

• One of Sydney’s best steak houses in the heart of Pyrmont features a 180-seat with bar and unique private space.
• Restaurant Elements Bar and Grill in Walsh Bay our Wharf side restaurant features a 200-seat with bar and four unique open-space concept venue.
• Restaurant Elements Smokehouse and Bar in Darlinghurst, features a 90-seat table service and a bar, introduces a modern American Steakhouse with a twist.
• Restaurant Elements Bar and Grill in Haberfield features a 70-seat table service and a bar.
• Restaurant Elements Brasserie in the heart of Belmore that has great coffee, delicious breakfast & lunches and offers catering, features a 80-seat table service and a bar.
  START IMMEDIATELY. We are seeking all talents and Chef positions from entry-level to leadership roles. If you are looking to join a team of fabulous people working with great food and service standards, then bring your passion and skills and come join our family.

SKILLS AND QUALIFICATIONS

• Relevant qualifications in hospitality
• 2-3 years experience as a chef (Preferred)
• Understanding of dietary and food allergies
• Knowledge of different cuisines and cooking techniques
• Good communication skills, attitude and being a team player
• Ability to multitask and work under pressure without compromising on quality

• Monitoring quality, and quantity checking of all goods in the kitchen.
• Overseeing kitchen operations and assigning staff shift under the direction of the head chef.
• Maintaining hygiene of kitchen to ensure food and workplace are maintained.
• Ensuring menus are followed properly and orders are served in timely manner at the required standards.
• Prepare and cook food according to menu and dietary requirements.
• Managing preparation and marinating food as per menu.
• Assisting the head chef in planning, updating, and preparing weekly basis special menus and updating existing menus with the trend.
• Assisting the head chef in planning and ordering stock and supplies within budget.
• Ensuring a high level of customer service standards are met and maintained.
• Training, demonstrating and leading junior kitchen staff and trainees.
• Ability to work under pressure during peak hours and manage a crisis.