Sous Chef

Baby Dragon Bar

About the role

CHEF/COOK (UP TO 40 HOURS PER WEEK), BABY DRAGON BAR & DINING

WHO ARE YOU?

You’re a passionate Chef/Cook looking for your next sizzling career move. You’ll have:

• 1 years’ experience in a high-volume kitchen is highly desirable
• A current food safety certificate
• Good knowledge of food safety, stock control and stock rotation
• The ability to create your own dishes that will enhance our customer experience
• Demonstrate pride and confidence in the dishes you’re preparing
• Maintain a high level of hygiene and cleanliness
• Be able to work alone without supervision
• Can take instruction from management and owners
• Be a team player with a positive, friendly attitude
• Have a passion and appreciation for great food and an incredible dining experience

WHAT YOU’LL GET IN RETURN

We offer a fantastic team culture and an opportunity to work with a professional and supportive team. In addition, you’ll receive a competitive salary, ongoing training and opportunities to further your career.

The sky is never a limit for dragons. If you’re ready to skyrocket your career, send your resume and cover letter telling us you have the stuff dragon leaders are made of to hello@babydragon.bar

BABY DRAGON. JOIN US. WE’LL SET YOUR CAREER ABLAZE.

Job Types: Full-time, Permanent

Salary: $70,000.00 to $100,000.00 /year + annual Bonus

Established in Osaka, Japan in 2010, Kagoshima Master is now having 9 Yakiniku restaurants in Japan. In 2019, we opened our first franchise in Crows Nest, Sydney and is now Sydney's one of the most famous Japanese BBQ restaurant.  We are proud to give the very best of Japanese Yakiniku, customer service and Japanese experience to our guests. This year, We are expanding to Ultimo, Sydney, and is looking for YOU to join our fantastic team. 

Qualifications & experience

• Excellent communication skills are required 
• Japanese cuisine experience essential, Japanese BBQ Restaurant working experience preferred

Requirements:

• Knowledge of food safety procedures.
• Sound knowledge of Japanese cuisine.
• Communication and organisational skills.
• Enjoy working in a fast paced environment.
• The right attitude to push through even the busiest of days.

Duties:

• Plan and create new menus
• Prepare and cook dishes on the restaurant’s menu 
• Plate, portion, arrange, season and garnish food
• Examine food to ensure quality, freshness and presentation
• Regulate temperature of fridge,freezer and other cooking equipment, including storing food in temperature-controlled facilities
• Substitute for or assist other kitchen staff during peak hours and/or employee shortage
• Ensure minimization of food wastage
• Clean, stock and restock work stations and storage areas
• Maintain prescribed sanitation, health and safety standards in work areas at all times

Job Types: Full-time, Permanent

Salary: $70,000.00 to $100,000.00 /year + annual Bonus+Tips 

Established cafe in Dural

Durals most Established cafe

The position:

Sous Chef

With a brand new kitchen renovation recently completed there is plenty of opportunity for growth and development within the business for the right person. Everything is made from scratch at this iconic venue, so attention to detail is a must.

• Lead the team In the absence of the head chef
• Make sure standards are being followed
• Help to ensure all food safety practices are being met.

Requirements:

This is a high paced environment where speed and quality are key. The cafe can seat 150+ and on weekends we regularly do 600+ covers a day.

• Have a strong cooking background
• Have the ability to teach and the drive to be improving their own skills as well as the business.
• The ability to create dishes is a plus.

Salary is $75k+ depending on experience.

Please email your resume and cover letter to jphale65@hotmail.com

Little Jean is well known in the local area for its quality menu over breakfast, lunch and dinner service seven days a week. The kitchen team is looking for a cook/chef who will be:

- Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinate daily tasks with other Chefs.

etc..

An ideal candidate has 3 years experiences wokring in a commerical kitchen. We are always happy to provide training to passionate peoples who has a can-do attitude even you don't have a lot of experiece. 

The Fold. Sri Lankan Inspired

We take inspiration from our rich Sri Lankan heritage, embracing its traditional food and bringing it to Dulwich Hill, with a twist.

The position:

Pastry chef

• Preparing ingredients 
• Handling baking and other kitchen equipment.
• Creating pastries, baked goods, and confections
• Decorating pastries and desserts 

Requirements:

• 3-4 work days
• Located in Dulwich Hill, close to bus stop & train station.
• Minimum 6 months experience in a similar role , -training will be provided to the ideal candidate
• Creative freedom

Benefits:

• Fun & friendly working environment, small team
• Voted top 50 best cafes in Sydney
• Top 10 best cakes in Sydney

Salary - to be discussed depending on the experience
If this is something that would interest you please email your CV to travin@thefoldsrilankan.com.au

Bill opened his first restaurant in Sydney’s Darlinghurst in 1993. It became loved for its legendary breakfasts, served at a central communal table, where locals and travellers, families and friends, continue to be welcomed 26 years later

The position

Key Responsibilities:

Menu Production 

• Preparation of mis-en-plus according to standard recipes as directed by the Head Chef.
• Ensure the minimum use of pre-prepared or frozen goods.
• Ensure menus are marketed as modern, fresh and of superior quality as directed by the Head Chef and/or Sous Chef.
• Ensure menu items are prepared and presented as directed by Head Chef.
• Ensure a small range of constantly changing “special’ items are offered as an adjunct to the main menus as directed by the Head Chef and Sous Chef.
• Put forward new menu ideas to the Head Chef and Sous Chef based upon seasonal factors and their availability. 

Quality and Service

• Maintain high standards of food preparation, presentation and cleanliness at all times according to agreed service procedures and times.
• Effectively manage food production to minimise food wastage.

Staff Supervision 

• Assist in the recruitment and selection of Kitchen Porter staff as required.
• Effectively supervise and manage shifts under area of responsibility to maximise and ensure the performance and productivity of staff, according to set service standards and procedures. 

Knowledge, Skills, Experience & Qualifications

Knowledge

• Kitchen preparation and management processes including knowledge of food preparation, food service and menu planning.
• OHS kitchen standards as they relate to kitchen cleanliness and hygiene.
• Customer service skills that may have been developed through working in a service organisation

Skills

• Ability to use initiative and work with a minimum of guidance and direction
• Planning, organising skills in order to meet priorities and demand
• Ability to speak and present information to a high degree effectively and persuasively across communication settings.
• Attention to detail across all areas of the role.
• Financial skills to understand and manage kitchen labour and cost of goods targets and budgets.
• Able to develop weekly rosters that maximise service standards and minimise labour costs.
• Ability to set clear goals for self; and seek or obtain feedback to achieve quality, timely results
• Able to focus on achieving positive results contributing to bills business success
• Ability to build strong relationships, identify needs and priorities

Experience

• Previous Chef experience, preferably in a fast paced dynamic environment

Qualification

• Completed commercial cookery course
• Certificates in hygiene and safety hazards desirable
• Responsible Serving of Alcohol (RSA) certificate