At Elysium Manly, we're building a team who understand that luxury lives in the details: the thoughtful orchestration of space, time and care. Our ambition is to become Australia's leading luxury hotel brand, and that starts with the people who bring it to life. Here, you'll be part of a new chapter - one where curated experiences and genuine connection come first, and your craft is valued as much as your character. We invest in our people the way we invest in our guests: with intention and care. The story is unfolding. Come find your place in it.
Annual Salary: $76,515 - $85,000
At Elysium Manly, we are looking for an experienced passionate Senior Chef with proficient knife skills, a passion for fresh food who are self-motivated & enthusiastic to join our team at the stunning ocean-front hotel location the Manly Pacific. It is a full time role.
Besides the room service, the unique French/Mediterranean hotel breakfast restaurant, you will have the opportunity to work at our newly launched Lobby Bar & Rooftop Bar with refurbished swimming pool: talk about breathtaking Ocean Views!
Our passionate team creatively crafts moments of indulgence for our customers, offering unique dining experiences through traditional techniques and the finest ingredients with a contemporary flair.
The position is responsible for assisting the Executive Chef with operation of the kitchen; ensuring that food standards, preparation, ordering, presentation and cooking techniques are carried out according to established recipes and standards.
Skills and Experience Required:
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Cert IV in Commercial Cookery
- Diploma of Hospitality Management
- Minimum of 2 years’ work experience as a Chef
- Ability to work in a fast-paced environment with multifaceted kitchen operations
- Attention to detail
- Maintain a positive and professional approach with co-workers and guests
- A versatile and hard-working person with a practical hands-on approach, who strives to achieve the best outcomes at all times.
- Excellent communication and organisational skills
- Good knowledge of policies and procedures in workplace
The Main Duties:
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Supervision of kitchen in the absence of the Executive Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
- Lead team members by setting a positive example.
- Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
- Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
- Maintain excellent presentation standards and cost control for all food and beverage outlets.
- Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
- Works with and co-ordinates the work of apprentices in the preparation and production of food as required.
- Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen Brigade to meet Health & Safety regulations and HACCP food preparation guidelines.
- Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is drive.
Please visit our company website for more information
