Chef and Cook

Chef and Cook – Sydney (CBD, Newtown, Surry Hills)

Advertised by: Path Employment Services (recruitment agency), on behalf of a large Sydney hospitality group

Salary: $80,000 to $120,000 per annum plus superannuation, depending on role, skills and experience

Employment type: Full-time, permanent

Locations: Sydney CBD, Newtown and Surry Hills, NSW

Path Employment Services is recruiting on behalf of a large, well-established hospitality group operating multiple restaurants and venues across inner Sydney. The group is expanding its kitchen teams and is seeking experienced culinary professionals in two roles: Chef and Cook.

Multiple positions may be available across the three locations.

Both roles are full-time, permanent positions. Roster includes split shifts, evenings, weekends and public holidays, as is standard in the restaurant industry.

Role 1: Chef

Salary: $90,000 to $120,000 per annum plus superannuation, depending on skills and experience

About the role

The Chef plans and directs food preparation in a busy commercial kitchen, leads the kitchen brigade and is accountable for food quality, consistency and kitchen costs. The role reports to the venue's Head Chef or Restaurant Manager, and senior appointments may be at Sous Chef or Head Chef level depending on experience.

Key responsibilities

• Plan menus and develop new dishes in consultation with the Head Chef and management, estimating food and labour costs
• Oversee and participate in the preparation, cooking and presentation of dishes to a consistent, high standard
• Supervise, train and coordinate cooks, kitchen hands and apprentices during service
• Order food and kitchen supplies, check deliveries for quality and quantity, and control stock and wastage
• Ensure all food is prepared, stored and handled in accordance with food safety and hygiene regulations
• Maintain kitchen equipment and ensure the kitchen meets workplace health and safety standards
• Monitor food costs and portion control against budget and report to management
• Discuss food preparation issues with managers, dietitians and kitchen and waiting staff

Skills and experience required

• A minimum of 1 years' full-time post-qualification experience as a Chef in a commercial restaurant kitchen
• Certificate IV in Kitchen Management (or Certificate IV in Commercial Cookery), or a higher culinary qualification, or at least 3 years' relevant experience in lieu of formal qualifications
• Demonstrated ability to run a section or a full service and lead a kitchen team
• Strong knowledge of contemporary cuisine, menu development and costing
• Sound understanding of food safety (HACCP) and workplace health and safety requirements; a Food Safety Supervisor certificate is highly regarded
• Ability to work efficiently under pressure in a high-volume environment
• Flexibility to work a rotating roster including split shifts, evenings, weekends and public holidays

Role 2: Cook

Salary: $80,000 to $95,000 per annum plus superannuation, depending on skills and experience

About the role

The Cook prepares, seasons and cooks food across all sections of the kitchen to the venue's recipes and standards, working under the direction of the Chef. The role suits a qualified cook with solid experience in a high-volume restaurant kitchen.

Key responsibilities

• Prepare and cook meats, seafood, vegetables, sauces, stocks and other menu items to recipe and presentation standards
• Examine foodstuffs to ensure quality and freshness, and portion food according to specifications
• Regulate oven, grill, fryer and other cooking equipment temperatures and cooking times
• Prepare and plate dishes during service, meeting service times and quality standards
• Season food during cooking and taste dishes to ensure consistency
• Follow and maintain food safety procedures, including temperature logs, labelling, storage and rotation of stock
• Keep work areas, equipment and utensils clean and sanitised in accordance with hygiene regulations
• Assist with receiving and storing deliveries and with stocktakes
• Assist in training kitchen hands and apprentices as directed by the Chef

Skills and experience required

• A minimum of 1 years' full-time experience as a Cook in a commercial restaurant kitchen
• Certificate III in Commercial Cookery (or equivalent trade qualification), or at least 3 years' relevant experience in lieu of formal qualifications
• Competence across multiple kitchen sections (larder, grill, sauté, pastry) in an à la carte environment
• Working knowledge of food safety and hygiene (HACCP) and workplace health and safety requirements
• Good knife skills, speed and attention to presentation
• Reliable, punctual and able to work as part of a team under pressure
• Flexibility to work a rotating roster including split shifts, evenings, weekends and public holidays