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Plan, supervise, monitor and evaluate the food production and menu-based catering for 60 boarders, retail and functions
Responsible for stock control, budgets, staff mentoring and training both front and back of house
Building and leveraging positive customer and client relationships to achieve our partnership objectives
Manage finances within a budget & maintain efficient operations across multi services
Ensure contract compliance is met and understanding of the scope of work required (including all OH&S compliance) At least 5 years' experience as a chef, preferable Head chef or senior Sous.
Minimum Cert 3 Commercial Cookery qualification and Food Safety Supervisor Certificate
Experience with full P&L Management
Menu creation and costing
Strong people management skills & ability to deliver a high standard of customer ...
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