Calling all fully qualified Chefs! Whether your forte is à la carte, banquet or you’re experienced in aged care, we have a wide variety of roles to suit. If you are passionate about working with food, we’d love to have you on our team.
Our staff are our assets, and just as important as our clients. Priority number one is making sure we put the right person in the right job, not just look for the easy fix.
Head Chef – Highly experienced in leading and directing all other kitchen staff. Capable of controlling and directing the food preparation process, supervising the kitchen team, and producing quality food and efficient service.
Sous Chef – The Sous chef is second to the Chef in command. Responsible for overseeing the kitchen in the Chefs absence, meeting high standards of food hygiene and assisting in training the kitchen team.
Chef de Partie – Oversees a particular area of food production. In large kitchens, each section chef might have several chefs working underneath them.
Banquet Chef – Responsible for the preparation and the production of large volumes of similar or alternate drop meals in the Banquet Kitchen Department.
A la Carte Chef – Working in restaurant kitchens. A la Carte chefs will be expected to produce individual dishes from a menu, made to order within a given time frame.
Aged Care / Industrial Chef – Working in Aged Care, Retirement villages, Hospitals and large industrial kitchens requires strong compliance with food hygiene and temperature testing. Chefs will be expected to cook for various dietary requirements and take allergies into account.
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National Police Check (or willingness to obtain one)
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Fully vaccinated
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Minimum Cert III in Commercial Cookery
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HACCP & OH&S understanding
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Food Handling Certificate
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Immaculate presentation skills
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Must have own Chef knives
