Sous-Chef de Cuisine
Melbourne's first artisan doughnut creator is excited to be advertising for a qualified and experienced Sous pastry chef
Summary about this job
Chefs/Cooks
Company: Doughboys Doughnuts
Location: Melbourne
Work type: Full Time
Salary: $60,000 - $69,999
Phone: +61-8-5055-2246
Fax: +61-8-1960-4428
E-mail: n\a
Site: n\a
Detail information about job Sous-Chef de Cuisine. Terms and conditions vacancy
- Creating the worlds best tasting doughnuts
- Be an integral part of an exciting growing small business
Doughboys Doughnuts specialises in hand forged doughnuts, individually created and sold in small batches with a strong attention to detail that sets us apart from our competition.
We are based at 535 Bourke St, where we have an open kitchen, café and production space. We pair our delicious doughnuts with specialty coffee and have a lively café where the fresh doughnuts and delicious coffees are sold from.
We are looking for an experienced pastry chef to work from our Bourke St store, who will be reliable, enthusiastic and able to work days and nights, operate kitchen machinery, able to work within a team, as well as help manage.
Ideal candidate will possess:
Experience as a Chef/Pastry Chef in a commercial kitchen with minimum one year experience in a similar role.
Experience in baking bread, doughnuts & pastry
Relevant certificate in Hospitality and/or Cookery
Keen to push the boundaries
The role involves:
- Helping with creation of new flavours as well as doughnut production for our Bourke st cafe.
- Assisting in management of bakers
- Full time hours
Sound verbal and written communication & time management skills with the ability to multi-task, adhere to food safety and food hygiene legislation procedures as well as a commitment to working within OH&S Legislation and the company's OH&S policies and procedures.
Ability to provide evidence of the right to work in Australia
If you’re looking for personal satisfaction and continued growth, please apply by submitting an up to date CV, cover letter with details of at least two professional referees.