Sous Chef

Supervise and participate in the seasoning, marinating, cooking, braising, roasting, frilling, broiling, pan frying of all meats, fish, seafood, poultry, the preparation of sauces and preparation and presentation of dishes accordingly
Assign in detail, specific duties to all talent under supervision and instruct them in their work
Maintain the highest hygiene standards in the kitchen area as demanded by food and health regulations, in conjunction with the Chief Steward
Coordinate closely with the Chef de Cuisine in determining quality and quantity of food materials to be purchased and prepared
Keep a close watch over all materials used with a view of eliminating waste and spoilage, especially meat, fish, products etc.
Responsible for the quality of all food prepared in the kitchen under supervision, constantly checking for taste, temperature and visual appeal
Prevent the use of spoiled or contaminated products during the phase of food preparation and prevent team members who are ill or suffering from an infection from taking part in the preparation or handling of food
Check maintenance of all equipment located in the areas under supervision and make every attempt to prevent damages or losses of hotel property
Be constantly alert for new products and make suggestions to the Chef de Cuisine concerning improvements, which would tend to make more customer satisfaction and/or increase the volume of business of profit
Conduct in such a manner so as to encourage fellow talent to do likewise
Ensure an excellent standard of grooming, dress standard and personal presentation are maintained to a consistently high standard of professional appearance.
Maintain the highest degree of confidentiality and discretion in the course of all duties and work-related tasks performed both during the course of your employment and after
Ensure familiarity and compliance with the hotels policies regarding workplace health and safety, fire, security and other emergency procedures including risk management
Perform or action any other related work tasks as and when requested or required by the Executive Chef or other Senior Management of the Hotel

Benefits

A market leading 50% F&B discount across all of our Venues
$99 Room rates and a friends and family discount
Lifestyle benefits including extra leave
Online learning and career development plan
Tailored EAP program
Spa discounts and service recognition

Task & Responsibilities

The role of Sous Chef will be in charge of a particular Venue within the hotel and will work together with the Chef de Cuisine and Executive Chef. The Sous Chef is responsible for supporting the Executive Chef and Chef De Cuisine in a busy kitchen delivering consistently high-quality food and ensuring that items arriving without authorisation are not received.

The Sous Chef ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques

Qualification & Experience

Demonstrated experience in operating a section in a similar environment
Certificate III/IV in Commercial Cookery or equivalent
Sound knowledge of WH&S legislation and Health regulations
Demonstrate ability to communicate/liaise at all levels and with a range of clientele
Demonstrated experience in providing ‘on the job’ coaching
High level of interpersonal and rapport building skills
High level of problem-solving skills
High attention to detail
Demonstrated experience in building an effective team environment
Ability to implement change

About Company

Crystalbrook Collection is an award-winning hotel development and management company, with Australia's newest portfolio of distinctive upscale hotels, restaurants and bars where differences are applauded. After only 6 years in operation, we own and manage over AU$1 billion in luxury hotel assets currently located across NSW and QLD. Our growth phase has escalated with exciting plans that include aspiration for further Australian & overseas expansion.

Benefits

Task & Responsibilities

Qualification & Experience

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