Role overview
About this role
<br /> <p> Wolgan Valley Resort and Spa, our vision is to offer the kind of experience that exceeds the expectations of even the most seasoned world traveller. To do this, we focus on three key ingredients: service, luxury and location. </p><p> We believe that our levels of service must be second to none, we believe that luxury means more than material things and we believe that locations are as important as the resort themselves. </p><p> The Wolgan Valley Resort & Spa, our first Australian Resort, opened in 2009, is set in Australia's Great Dividing Range with unbeatable views of the mystical Blue Mountains and promises guests a once-in-a-lifetime wilderness experience. </p><p> <b>The Position <br /></b>Based at Wolgan Valley, reporting to the Executive Chef/Food & Beverage Manager you will be responsible for the catering production quality of the restaurant/outlet assigned. You will achieve the expected high standards in quality food management, and agreed cuisine, whilst maintaining cost effective practices, including kitchen procedures and the allocation of kitchen duties. </p><p> The position will also require you to be responsible for recommending training programs for the development of staff practices and specialist skills in the area of food and kitchen management. Working in conjunction with the second Sous Chef you will manage and lead the kitchen team with the concept of Seasonal local Australian produce. <br /><b></b> </p><p> <b>Job Outline: <br /></b>. To be responsible for the quality of goods, stocks, and materials required for the development and production of the restaurant/outlets menus in order to produce the standards expected by the clientele/traveler. <br />. To institute the required procedures and quality control checks on all shifts to ensure the consistent production of quality guest service. <br />. To be responsible for the organisation and quality control for the resorts specialised catering events, including management of the full diversity of specialist guest meal requirements, room service and guest activity requirements. <br />. To liaise with event organisers and Restaurant Managers in developing methods and creative practices used in the production and delivery of the resort's catering services thereby contributing to the guests enjoying a unique experience of the resort <br />. Responsible for the daily, weekly, and monthly allocation of staff duties and shift planning for the restaurant/outlets kitchen. This planning is to effectively utilise the available staff in order to maintain consistent standards of production quality. <br />. To ensure the procedures and management standards laid down by the resort are followed and instituted amongst the kitchen staff . <br />. To ensure that the daily stock records of the restaurant/outlets are maintained for the effective management of the restaurant/outlets kitchens <br />. Responsible for the day to day requisitioning of stocks which ensure consistent quality and cost effective management of the hotel/resorts catering services. <br />. To ensure that all equipment and maintenance faults are reported and kept in line with manufacturers and company standards. </p><p> <b>Salary & Benefits <br /></b>We offer our employees competitive remuneration packages, as well as access to fully furnished accommodation. In addition to this you will have free use of all staff facilities including a staff dinning room, Gym, swimming pool, outdoor BBQ area, tennis court and basketball court. Within the Emirates Group you will have career development supported by multi-million dollar training facilities in Dubai, and e-Learning programs for those seeking a long-term future in the Company </p><p> <br /><b>Experience and Qualifications: <br /></b>-Qualification as a Chef or Sous Chef from a recognised institution. This role would suit a current Sous Chef or Senior Chef De Partie. </p><p> -Minimum 5 years in a catering environment, with at least 3 years in a decision-making capacity as a Chef. </p><p> -In-house experience within a hotel or catering institution with recognisably high standards within the industry, preferably an award winning establishment. </p><p> -An understanding of the preparation, delivery and services associated with the highest standards of cuisine found in the international hospitality environment. </p><p> -It would be an advantage to have: </p><p> Experience in a small, up market resort or in another 'remote' resort location. </p><p> Exposure to modern cooking techniques </p><p> International experience/ to be well travelled </p><p> A culinary background in high end award winning resorts/ restaurants </p><p> Experience in a hatted or Michelin star restaurant </p><p> </p><p> </p><p> <br /><b>Additional: <br /></b>The successful candidate will have: <br />. Exceptional Customer Service and Orientation skills <br />. Initiative and commitment to achieve success <br />. Attention to Detail <br />. Strong organizational skills <br />. Leadership skills <br />. Problem Solving and Decision Making skills </p><p> <br /> Must have the legal right to work and live in Australia. The Company will not provide or assist with obtaining a work permit. <br /> </p><p> <b>To Apply:</b> To express your interest in the current vacancy or future career opportunities please apply on-line by clicking below, and complete our application form. We will then consider your application and contact you should we wish to shortlist you for interviews. Should you not receive an invitation for an interview within 5 weeks please assume that on this occasion you have been unsuccessful. We will retain your details for 12 months unless advised otherwise and re-consider you for future opportunities as they arise. </p><p> </p> Please click the Apply now button and search for reference:SC/KH/20254