Main Tasks:

-Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as purveying consistent, quality, and value for money cuisine.

-Ensure food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level;

-Work closely with the Food and Beverage Manager / Supervisors and the Conference Sales Manager / Conference Supervisors & Coordinators to meet food and beverage operational objectives;

-Coordinate daily food requirements with purchasing with consideration for delivery times, shelf life, and storage capabilities;

-Facilitate the smooth running of the department through an adequate supply of materials and equipment.

What we need from you:

-Previous experience in a senior position in a hotel or resort kitchen;

-Thorough understanding of food safety requirements;

-Strong leadership skills.

How to apply: Send your resume and cover letter to info@internships.com.au, with the subject “Junior Sous Chef - Vacancy”.