The Grounds of Alexandria

About The Grounds of Alexandria

Who are we? Established in 2012, The Grounds brings one of the most unique,creative and iconic Hospitality Groups to Sydney. Our Goal? ‘To create the most beautiful venues the world has ever seen’ Who are you? We are accepting expressions of interest from experienced Chefs of all levels, from CDP, Sous to Commis - We want to hear from you! We have 5 kitchens and each space is unique and different, which means we have flexibility around the roles on offer and the opportunity to create and innovate! Responsibilities include, but are not limited to: Work with and take direction from Head/Sous Chefs. Assist Head and Executive chefs in the development of new dishes and menus. Run and supervise any kitchen section to the required standards set by management. Responsible for orders and maintaining good stock and waste control. Responsible for the preparation and production of all dishes. Ensure that the production, preparation and presentation of foods are of the highest quality at all times. Ensure that all stocks are kept under optimum conditions. Ensure all mise-en-place are freshly prepared in a timely manner. Ensure the adequacy of supplies at cooking stations. Assist in the training of junior and apprentice chefs. Ensure the hygiene and food safety standards are met in all stages of food. preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door. The Benefits Working in an incredible environment Be part of a Hospitality Market Leader Individual growth & development Excellent work life balance/ Flexible roster What’s next? If you want to be part of a growing business that is creating something that no one has ever seen, apply today and send across your resume! Job Type: Full-time / Casual Job Type: Full-time Work Eligibility: The candidate can work permanently with no restriction on hours (Preferred) Commercial Cookery Qualification: Certificate III in Commercial Cookery (Preferred) Patisserie Qualification: Certificate II in Kitchen Operations (Preferred) Benefits: Staff / corporate discounts Flexible work arrangements Regular social events Job Duties: Prepare, season and cook food as directed, meeting dietary requirements where required Follow recipes and presentation specifications Operate standard kitchen equipment safely and efficiently Oversee and manage kitchen operations Clean and organise kitchen and equipment in adherence to hygiene and safety regulations Preserve and store foodstuffs in appropriate temperature-controlled facilities

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Company Info

Company Type: Private

Company Size: 51 - 250

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