Beretta's Langwarrin Hotel is a multi award winning venue that requires an honest and reliable full time chef to join their professional kitchen team.

Qualifications and experience: Candidate should have relevant trade qualifications (e.g. Certificate IV in commercial cookery, Diploma in Kitchen Management or similar) and at least 1-2 years relevant work experience.

Position Description:

- 4x or 5x day roster including nights and weekends

- Salary negotiable for right person

- Hotel bistro experience ideal but not essential

- Own transport preferable

Role and Responsibilities:

Developing and fostering an environment with the hotel which promotes and upholds these cornerstones.

Planning and facilitating a continuous improvement program, in consultation with the Head Chef and Sous Chef, to maintain an optimum standard of service.

To assist in the professional development of all kitchen staff.

Facilitate and monitor the staff sense of accountability to both their position description and to the company

Assist in Facilitating on-site training to assure Best Practice

To Assist in establishing, monitoring and maintaining appropriate levels of stock and necessary consumable products at all times

To monitor delivery of service.

Ensure use of systems and procedures in place.

Ensure stock takes are accurate (if applies)

To assist in developing, inspiring and motivating all kitchen staff along with team work

To ensure the creative delivery of menu’s (food) that will give the Hotel it own stamp in the terms of Quality, choice and presentation

To Assist in promoting all kitchen staff to function, by education, in accordance with legislation and common law affecting the Hospitality Industry; including but not exclusive of: Occupational Health and Safety; Sexual Harassment; Industrial Relations; Workcover and the Equal Opportunity Act.

Implementing and continual monitoring and evaluation of the saftey Policy in accordance with relevant legislation ensuring that the staff safety is always maintained

Report to the Head chef regarding all staff incidents

Demonstrate a personal and organizational commitment to Occupational Health and Safety

To support the maintenance program to ensure the continued affective operation of all equipment

Preventative action is the aim but where necessary, deal with malfunction of equipment reporting to the Head chef or Manager to arrange for repair.

To exhibit professional and personal style that gives Beretta’s Hotels its own distinctive stamp in the delivery of quality service and desirable social alternative in the market place

Maintain own professional development in the areas of hospitality

Evaluate own performance with reference to this position description, discussion with the Head Chef and through annual written appraisal

Maintain an active interest in developments in the Hospitality Industry by visiting surrounding Venues and reading relevant magazines

Respond appropriately and effectively to unexpected or rapidly changing situations

Utilise time and resources efficiently and effectively to promote similar behaviors in all staff.

Maintain confidentiality about the company, the staff and their affairs at all times

To report daily or as required to the Head Chef/Sous chef and/or Manager on all aspects of the kitchen including but not exclusive of human resources, stock control, food service and equipment

To complete daily duties as stated in the dairy

To perform other such duties are deemed within the role of a qualified cook, as directed by the Head Chef / Sous Chef

For further information about this role or to send through your resume please don't hesitate to contact Kayo Robertson [email protected]