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Posted by HospitalityTrader on 28/04/2017 in Chef
Sous Chef (Junior)

Sous Chef (Junior)

Grand Bistro
295/297 Bong Bong St, Bowral NSW 2576, Australia

Pay Level
$60-65K + Super
Employment Type

 In 2014, Sydney hospitality couple Damian & Justine Monley (Flat White (Woolhara), Madame Char Char (Surry Hills)) sold up their long running successful businesses and made the tree change to Bowral to enjoy a change of pace, raise their four young children and, tend to their new vineyard, Howard’s Lane.

In 2015, they were both missing the buzz of busy a cafe and were able to purchase a tenancy in the historic ‘The Grand Hotel’ building in the heart of Bowral and from there, Grand Bistro was born.

Grand Bistro creates honest flavours and smart presentation that showcase the Southern Highlands finest produce and are indicative of its rich terroir. Authentic relationships with the producers of the area are equally as important to Grand Bistro’s ethos.

With Damian on the pans, Justine running the front of house and a team of passionate local staff, Grand Bistro quickly became a Bowral favourite with regular visits from the Monely's Sydney clientele. They have grown to the point where the team needs to expand, again; this time, it’s in the kitchen.

With a strong catering arm and more room to grow the evening trade, Grand Bistro is looking for the next member of the kitchen brigade to help drive that stage with the head chef & directors.

This role would best suit an individual with a minimum junior sous experience, looking for a change of pace from the city and up for a new challenge in their careers. Bowral is only 90 mins from Sydney and Canberra.

The successful applicant will need to have proven demonstrated ability in:

Strive for creativity and “Wow” effect.

Experience with breakfast cooking and pace.

Demonstrated ability to work unsupervised.

Give suggestions to the Directors/ Head Chef on how to improve your role and anything directly impacting your productivity as much as possible.

Assist the Head Chef to maintain all food and kitchen labour costs as determined by the budget set by the directors.

Train all junior staff to the best of your ability at all times.

Uphold safe work habits and alert the management of any areas that become dangerous or unsafe in the work area at once.

Be instrumental in organising an efficient flow of production. Check all daily events, delegate and follow up.

Maintain menu and food quality up to Grand Bistro standards set by the Directors and Head Chef.

Sign for or supervise all food deliveries as much as possible and make the proper adjustments to invoices if a refund or credit is required.

Maintain correct food handling and storage procedures wherever food is handled.

Control food waste and make sure unused food is properly preserved on a daily basis.

Place and follow up on all stock orders, daily.

Assure proper cleanliness and sanitation of galley and food storage areas and equipment inall such areas, according to the standards established by the NSW FoodDepartment.

Delegate workload to the junior staff within the kitchen and offer your time to show them how best to execute the tasks you’ve requested. Training staff is imperative.

Check all food store rooms daily. Assure that food is well rotated and first in is first out.

Make sure all foods are labeled and dated and menus are displayed in designated areas throughout the kitchen.

Grand Bistro is already approved for sponsorship and is prepared to sponsor the right candidate if required.

If this sound like you or, sounds like someone you know, please send all resumes to mikee@mikeecollins.com.au

Check out Grand Bistro online at www.grandbistro.com.au

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295/297 Bong Bong St, Bowral NSW 2576, Australia

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