ABOUT US

The Belair Hotel is located in the heart of the Adelaide Hills, just 15 minutes from the CBD, with panoramic views over the hills and a warm, welcoming atmosphere. We are proudly locally owned and operated, with a strong focus on community, quality service, and exceptional food. Our venue features a modern bistro, casual bar and lounge areas, a dedicated function space, and spacious outdoor dining.
We are currently seeking a dedicated and skilled Junior Sous Chef (Cook) to join our dynamic kitchen team.
The Junior Sous Chef of the Belair Hotel is working across the fryers, grill, pans, larder and pizza sections. A Junior Sous Chef of the Belair Hotel is directly responsible for assisting the Head Chef and Sous Chefs in the day-to-day operations and general performance of food revenue for the hotel.
The Cook of the Belair Hotel is responsible for assisting chefs and will participate in general cooking duties on a daily basis.

REQUIRED QUALIFICATIONS, EXPERIENCE AND SKILLS

· Relevant qualifications (minimum certificate 4 in commercial cookery or certificate 3 with 2 years of on-the-job training)
· At least 1 year of full-time relevant work experience in a similar environment
· A passion for sustainability, local produce and an interest in current trends
· Be well organised and able to work under pressure and to deadlines
· Excellent written and oral communication skills
· Attention to detail with a particular eye for presentation and quality
· Able to accept significant levels of responsibility and accountability
· Ability to build relationships within the team and develop loyalty to the brand
· Ability to build relationships within the team and develop loyalty to the brand
Job Type: Full-time
Pay: $76,600.00 – $86,600.00 per year
Work Location: In perso

· Food preparation such as washing, peeling, chopping vegetables, marinating meats, preparing ingredients, mixing sauces, batters and dressings, etc
· Cooking meals according to the recipes or menu specifications
· Operating and handling kitchen equipment such as grills, deep fryers, ovens, stoves, etc.
· Monitoring food quality before serving
· Checking food temperature and presentation
· Portioning food and labelling it if required
· Training junior cooks, if required
· Stocktaking, ensuring par level
· Storing food properly following food safety guidelines
· Checking the freshness of ingredients when arrival
· Maintaining the workstation clean as you go
· Setting up the station before the service
· Assisting with ordering supplies and inventory
· Assisting with the menu development if required
· To actively participate in a positive working environment built upon respect, passion, development, inclusion and education and training
· Adherence to the quality and consistency procedures about service and preparation
· Ensure compliance with WH& Safety laws
· Ensure compliance with all hotel policies and procedures