Chef De Partie/Sous Chef/Head Chef

Do you have an outgoing, engaging personality with a positive attitude? Are you an excellent leader? Are you passionate about team building and team training? This may be the job for you!

With potential to grow and progress with the business; we strive ourselves to be continuously evolving and improving, whilst maintaining a conscious effort in achieving a continuously high level of sustainability, customer service and food.

At KCH, We provide a diverse wealth of industry experience and acceditation. Our team is comprised of passionate hospitality professionals who are all trained to deliver exceptional service, while creating that buzz and atmosphere across our venue and this is your opportunity to join us!

We are in the business of 'MAKING IT HAPPEN'. This is our company philosophy and we will do what it takes to achieve the desired outcome. You need to carry this mindset to fit into the existing culture.

The CHEF DE PARTIE/SOUS CHEF/HEAD CHEF at Kings Creek Hotel plays a crucial role in the culinary team, contributing to the overall success of our food operations. This position requires an individual who is passionate about delivering high-quality dishes and has the ability to work effectively in a dynamic kitchen environment. Responsibilities and main tasks:

• Leading/Assisting in the preparation and production of menu items according to set standards
• Ensuring that all food products are handled, stored, prepared, and served safely in accordance with food safety guidelines
• Collaborating with the head chef and sous chefs to develop new dishes and menus
• Monitoring portion and waste control to maintain profit margins
• Maintaining a clean and organized work area, adhering to sanitation and safety regulations
• The kitchen team is expected to read and follow instructions for saving and using the correct amount of detergent independently
• Training and supervising junior kitchen staff members
• Contributing creative ideas for continuous improvement of kitchen operations
• Oversee the kitchen in the Head chefs absence 
• Rostering 
• Invoicing 
• Inputting invoices into Bepoz (Pos System)

The ideal candidate should possess strong culinary skills, excellent time management abilities, and a keen attention to detail. A proactive approach to problem-solving, effective communication skills, and the capacity to thrive under pressure are also essential for success in this role at Kings Creek Hotel.

Required skills

• Proficiency in food preparation and cooking techniques
• Strong understanding of kitchen operations and food safety standards
• Excellent teamwork and communication skills
• Ability to work efficiently in a high-pressure environment
• Creativity and innovation in developing new dishes and menu items
• Attention to detail and precision in executing recipes
• Time management and organizational skills
• Labour Control 
• Rostering 
• Ability to teach
• Invoicing
• Understanding of POS systems 

Required experiences

• Prior experience as a Chef de Partie, Sous chef, Head Chef or similar role in a high-volume kitchen setting
• Demonstrated experience in preparing and presenting diverse cuisines, including Australian cuisine
• Proven track record of maintaining quality and consistency in food production
• Familiarity with inventory management, ordering, and stock rotation processes
• Experience working with kitchen equipment and tools, ensuring their proper use and maintenance