Golden Point Hotel is looking for a Junior Sous Chef to join our team! We offer an expression of modern Australian dishes, sourcing the best quality produce to be delivered in a family-friendly environment.

We believe our team members are the core of our success. We thrive to create a culture that goes beyond our workplace. Our chefs write the menu, and all parts of our meals are prepared with our own hands. We offer ongoing training, continuous development and opportunities for growth.

The successful applicant will:

Have a minimum 2 years experience as a Chef/Supervisory Chef Role

Must be fully qualified as a chef

Have a thorough understanding of OS&H and food safety.

Past experience working in fast-paced commercial kitchens.

Work efficiently under pressure.

Demonstrate a willingness to learn and adjust.

Work well in a team.

Hold high standards in the integrity and presentation of their work.

Be expected to work a 7-day rotating roster.

Must be able to work on weekends and public holidays

Hard working, reliable and punctual.

As a Junior Sous Chef, your main focuses will be:

Assisting the Head Chef & Sous Chef in all facets of the kitchen

Assist in the development of planning menus and daily specials.

Create prep lists for kitchen crew.

Manage food costing and inventory.

Maintain standards for food storage, rotation, quality, and appearance.

Ensure compliance with applicable health codes and regulations.

If you have a high attention to detail, are motivated to excel in the Hospitality industry, and passionate about delivering a 10/10 experience for customers and fellow staff members, this could be the role for you!