Based in Collingwood in Victoria, Ides Restaurant is a well-established and highly reviewed fine-dining restaurant. The menu at Ides is four courses, or a six course menu interspersed with small bites. The dishes change constantly, and often at the last minute.
They are currently looking for an experienced Sous Chef to join their team.
The Sous Chef is responsible for establishing and maintaining exceptional levels of food preparation and service in all relevant outlets of the restaurant. The incumbent oversees all the aspects relating to the kitchen operations, management and actively develops programs to maximise yield. In the absence of the Executive Chef and Head Chef,
the Sous Chef oversees all kitchen operations.
This is for a full time role with an annual salary set at $65,000, depending on experience plus superannuation.
Duties will include:
Initiate, implement and monitor all kitchen policies and procedures
Active role in recruiting within the budgets and time frames as laid out by the executive chef and head chef
Initiate and develop training for all aspects of back of house, to ensure that customer expectations are exceeded.
Develop an ongoing program of staff induction and training to ensure that all staff are updated on all relevant developments
Monitor the appearance of kitchen staff in line with the uniform policy
Schedule all kitchen staff as well as hiring and dismissal of same
Responsible for the cleanliness, hygiene and appearance of all kitchen areas including the storage areas, in accordance with the workplace health and safety guidelines and standard industry practices
Responsibility to adhere to monthly department operating budget for food and wage costs
Responsible for maintaining proper business practices including, but not limited to, adherence to purchasing order system, stock receiving system, stock control
Work closely with all departments within the operation to ensure clear and timely communication of information
Check daily functions, restaurant reservations and roster for days ahead and action any changes required
All invoices received must be signed clearly with name printed underneath and filed
Always maintain professional attitude and manner
Liaises, where necessary, with other departments and suppliers in the absence of the Executive Chef and the Head Chef
Relevant qualifications in commercial cookery
Minimum 4 years of experience as a Chef
Must have at least 4 years' experience working in a fine-dining kitchen operation
Experience and knowledge in modern Australian is essential
Must be able to work with proteins like pork, beef and seafood
Must know prepare meals to dietary requirements
Experience in kitchen operations and in managing a team
Australian citizens and permanent residents are preferred
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