The Catering Project Group are looking for an experienced Chef for an immediate start .

This role is vital to the success of our Catering Business and can affect the culture of the entire organisation. As Chef, you will be hands on in preparing breakfast, lunch and event food for our clients, execute the menu, ensuring a high level of performance, guest satisfaction and profitability.

This position is a full-time on going position working 38 hours per week based in Sydney, NSW

The Chef will also be responsible for the following duties:

• Comply with standards of service and assists in assuring the same from all kitchen employees.

• Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.

• Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during all meal periods as needed.

• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.

• Ensures that you consistently adhere to uniform, grooming and appearance standards.

• In conjunction with the Head Chef, Operations Manager & General Manager, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.

• Establish and require strict adherence to health department and venue sanitation and food handling guidelines

• The Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems

• Maintain effective working relationship with food and beverage management, staff and restaurant/cafe departments.

• Complete daily food orders based upon scheduled catering events and projected levels of business orders.

• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.

• Attend Staff Meetings on a regular basis or as required and support initiatives discussed at meetings.

• Carry out any other duties as instructed from time to time.

For this position it is expected that you would possess the following qualifications/work experience:

• Minimum Diploma Level or higher ( e.g Diploma of Hospitality ) plus 2 years of work experience; or

• At least 3 years experience of hospitality industry in this role.