Chef - The Sir George Hotel (Jugiong, NSW)
About Us
Nestled in the historic village of Jugiong, The Sir George Hotel is a beautifully restored heritage property renowned for its exceptional dining, boutique accommodation, and relaxed country charm. Our venue combines contemporary hospitality with old-world character, offering guests an unforgettable regional experience. We're seeking a skilled and passionate Chef to join our kitchen team and uphold our commitment to exceptional food quality and service.
1. NAME
The Sir George Hotel
Jugiong, NSW, Australia
2. TITLE
Position Title: Chef
Description: Plans and organises the preparation and cooking of food in a dining or catering establishment.
3. ENGLISH LANGUAGE
This position requires a high level of proficiency in the English language, both spoken and written, to effectively communicate with staff, suppliers, and customers.
4. FULL-TIME POSITION ONLY
This is a full-time, ongoing position based in Jugiong, NSW.
5. OCCUPATION TASKS
Tasks Include:
Planning menus, estimating food and labour costs, and ordering food supplies
Monitoring quality of dishes at all stages of preparation and presentation
Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
Demonstrating techniques and advising on cooking procedures
Preparing and cooking food
Explaining and enforcing hygiene regulations
May select and train staff
May freeze and preserve foods
Plans and organises the preparation and cooking of food in a dining or catering establishment.
6. SKILLS AND EXPERIENCE
Minimum 3 years' experience as a qualified Chef in a high-quality dining or catering environment.
Strong understanding of modern Australian cuisine and seasonal menu planning.
Ability to work effectively under pressure and lead a kitchen team.
Excellent food presentation and attention to detail.
Knowledge of food safety and hygiene standards.
Strong communication and organisational skills.
Ability to manage food costs and minimise waste.
7. QUALIFICATIONS
• AQF associate degree, Advanced Diploma or Diploma in Commercial Cookery, Culinary Arts or a related field; OR
• At least three years of relevant experience may substitute for formal qualifications.
• Additional on-the-job training or relevant culinary certifications may be required.