Job Description
The Position
Plan, supervise, monitor and evaluate the food production and menu-based catering for 60 boarders, retail and functionsResponsible for stock control, budgets, staff mentoring and training both front and back of houseBuilding and leveraging positive customer and client relationships to achieve our partnership objectivesManage finances within a budget & maintain efficient operations across multi servicesEnsure contract compliance is met and understanding of the scope of work required (including all OH&S compliance) The Person
At least 5 years' experience as a chef, preferable Head chef or senior Sous. Minimum Cert 3 Commercial Cookery qualification and Food Safety Supervisor CertificateExperience with full P&L ManagementMenu creation and costingStrong people management skills & ability to deliver a high standard of customer ...