Head Chef - Western Kitchen
A fantastic opportunity has arisen for highly skilled and talented chef to join our innovative kitchen team. In this hands on role you will directly report to the Executive Assistant Manager i/c Food & Beverage whilst overseeing the day to day kitchen operations of our De Baun & Co Pub and our Banquet and Events. You will ensure that the quality of food served in both these departments is of the highest standard along with maintaining food cost of sales is in line with budget.

Duties and Responsibilities (but are not limited to the following):

• Passion for refined cooking
• Oversee menu planning and initiate effective cost analysis of all menu items
• To monitor all costs and recommend / institute measures to control them.
• Ensuring food cost of sales is in line within budget and management expectations.
• Ensure that the quality of food arriving into the hotel is of the highest quality.
• Ensure that the Department Operational Budget is strictly adhered to.
• Manage and maintain quality food standards at all times.
• Manage and maintain oversight of all kitchen hygiene and safety protocols
• As the Head Chef - Western Kitchen you will assume the role of Supervisor National Food Safety Standard 3.2.2A
• Manage and maintain oversight of all rostering and manpower expenses.
• Manage and maintain effective working relations with fellow brigade members, hotel staff, hotel management and suppliers at all times.
• Ability to work well under pressure and multi task at all times.
• Ability to support the team effectively along with coaching, counselling and mentoring team members.
• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
• Assist senior brigade members with menu preparation and ensuring adequate supplies are available for expected service.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained

• Passion for refined cooking
• Oversee menu planning and initiate effective cost analysis of all menu items
• To monitor all costs and recommend / institute measures to control them.
• Ensuring food cost of sales is in line within budget and management expectations.
• Ensure that the quality of food arriving into the hotel is of the highest quality.
• Ensure that the Department Operational Budget is strictly adhered to.
• Manage and maintain quality food standards at all times.
• Manage and maintain oversight of all kitchen hygiene and safety protocols
• As the Head Chef - Western Kitchen you will assume the role of Supervisor National Food Safety Standard 3.2.2A
• Manage and maintain oversight of all rostering and manpower expenses.
• Manage and maintain effective working relations with fellow brigade members, hotel staff, hotel management and suppliers at all times.
• Ability to work well under pressure and multi task at all times.
• Ability to support the team effectively along with coaching, counselling and mentoring team members.
• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
• Assist senior brigade members with menu preparation and ensuring adequate supplies are available for expected service.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintaine