One kitchen, up to thirty-four guests on a full house, and a set menu cooked fresh every night. You would run a section on your own: sauce, grill or larder depending on the service. If you cook well when it is busy and you leave your section clean, we want to hear from you.
What You'll Do
- Run your section through service, from mise en place to the last plate
- Cook to the same standard on a quiet Tuesday as on a full house
- Hold the recipes and the portion sizes, so the food and the food cost both stay where they should be
- Keep food safety tight: temperatures, dating, raw and cooked kept apart
- Clean as you go, and hand your section over ready for the next service
- Prep to the arrivals sheet rather than to habit, so we are not throwing food away
- Step up and run the pass when the head chef is off
What We're Looking For
- Experience cooking a section in a professional kitchen
- Steady when it is busy, and honest when something has gone wrong
- Food safety you can explain in your own words, not just recite
- Takes a correction on the pass without arguing, and asks about it after
- Respect for the product, and an eye on what ends up in the bin
- Comfortable with remote bush living