We are on the lookout for a Head Chef & Sous Chef to join us at The Cambridge.
We are seeking an enthusiastic, qualified Head Chef/Sous Chef to join us in our Ivanhoe Restaurant and Bar, with a view to then cook in our new facilities which will include a two-storey restaurant and function centre, pool bar and the introduction of room service for our existing 60 (increasing to 100) room property.
This position will be responsible for the daily provision and supply of meals, food preparation and catering for events in accordance with Health and Safety Standards and Food Hygiene Standards. You will be a vital part of The Cambridge team as we redevelop our existing site and grow our business.
Tasks will include:
Organising and facilitating the highest possible standards in food service.
Cooking for a la carte, buffet, functions, and group bookings.
Menu design and costings with waste minimisation always considered.
Monitoring and maintaining kitchen equipment.
Stock control, purchasing, stocktakes and liaising with suppliers etc.
Provision of a high-level of customer service and satisfaction.
To be considered for this position you will need:
Formal qualifications in Commercial Cookery.
Strong motivation and initiative.
Ability to manage staff and provide a positive and motivated kitchen crew.
Excellent conflict resolution, delegation, and organisational skills.
Creativity and an understanding of current industry trends.
To be a team player and able to handle a busy kitchen.
Check out this video to see how you can spend your spare time in our backyard (with thanks to Chris Robinson) …
Your application will include the following questions:
How many years of people management experience do you have?
Have you worked in a role where you were responsible for stock control?
Which of the following statements best describes your right to work in Australia?
How many years’ experiences do you have as a chef?
Which of the following statements best describes your Covid-19 vaccination status?
Which of the following culinary arts qualifications have you obtained?
Do you have experience with menu planning & costing?