Catering a 100 seater restaurant over the water on Myall River consisting of an interior dining restaurant, a side cafe and take away kiosk.

Requirements

-Certificate III in Commercial Cookery

-Minimum 5 years in similar role

-Excellent kitchen management and mentoring skills

-The initiative to regularly source quality and cost effective products & ingredients

-Innovation and passion for creating exciting and fresh menu items

-Bring a positive and welcoming attitude

-The ability to remain collected and respectful in stressful situations The Role:

-Managing a kitchen of 6 cooks/chefs while bringing expert knowledge and culinary skills

-Designing breakfast, lunch, dinner and event menus as well as regular specials

-Working along side the sous chef and floor managers to create a smooth and effective restaurant operation.

-Regularly sourcing quality and cost effective products & ingredients
Catering to a diverse seasonal demographic

-Maintaining a clean and effect workspace

Pay: From $100,000.00 per year

Advantages
Employee discount
Free drinks
Free food

Work Location: In person

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