Bistro Volière is a French-influenced, wine bar/restaurant located within the historic George Hotel, St Kilda.
We are looking for a qualified Sous Chef who has/can:-
- Work autonomously
- Min 3 years experience with French Bistro cuisine
- Good teamwork ethic
- Ability to ensure all food hygiene methodology and record-keeping is complied with
- Proactive and self-motivated person
- Be available to work weekends.
- Ability to converse in French would be a benefit.
- Able to come up with ideas menu -the menu will always include a fish/meat/vegetarian
- Live in the inner city of Melbourne
We are a small establishment with 34 seats inside + 16 outside. On a busy day, we get up to 80 covers.
Service hours are:
- Wednesday & Thursday // Dinner only
- Friday, Saturday & Sunday // Lunch & Dinner
- 7 day trading over summer
Your different missions will be, but not limited to:
- Planning and designing menus with the help of Head Chef
- Overseeing the food preparation, cooking, and cleaning processes
- Delegating tasks and resolving issues as they arise
- Ensuring compliance with hygiene and health and safety regulations
- Liaising with the general manager to ensure operations run smoothly
- Ensuring all ingredients are fresh and meet quality standards
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In order for you application to be considered, you must have classical French cuisine training and experience. If you do not fulfil this requirement, your application will not be considered.
You will need to feel confident running “your own kitchen” as this is a small kitchen where you will work autonomously. You will work closely with the owner and manager in menu creation, but will have a lot of your own input.
Please email your CV detailing your past experience and what that experience will bring to this role.
Job Type: Full-time
Pay: From $82,500.00 per year
Education:
- Certificate I - IV (Required)
Experience:
- French cooking : 3 years (Required)
Language:
Work Location: In person
