Breakfast Demi Chef

All vacancies of AustraliaHospitality & TourismBreakfast Demi Chef

Assisting our Executive Chef to deliver excellence in our premium Skyline Event Centre, Pool Deck, and our breakfast buffet at The Bar + Grill

Summary about this job

Chefs/Cooks

Company: Rydges On Swanston

Location: Melbourne

Work type: Full Time

Salary: $55,000 - $59,999

Phone: +61-7-3359-8822

Fax: +61-2-5328-3930

E-mail: n\a

Site:

Detail information about job Breakfast Demi Chef. Terms and conditions vacancy

  • Award Rates, Salary, Rotating 5 day working roster
  • Fast paced, multi faceted job
  • Massive Expectations

The ROLE

Rydges on Swanston is after a self motivated Leader who is looking for a chance to work with a culturally aligned team whose prime objective is to destroy every target they are set.

Working with the Executive Chef and a dedicated Kitchen brigade we are in need of a Breakfast Demi Chef who specializes in Breakfast Buffets. Somebody willing to take a chance and have fun with what they are doing.

Somebody strong enough in their leadership to keep the kitchen running without help and without constant minding, and someone just hungry to prove themselves and show the world what they can do and use myself and the General Manager as a stepping stone in their career.

The SPACE

We have 12 function rooms including The Skyline Events Centre on the top floor of Rydges with sweeping views of the city, that holds up to 300pax

The Pool Deck is also Melbourne's most unique roof top space that can hold up to 300pax.

The Bar + Grill is a small classic corporate restaurant with small share plates and premium grill options. Nothing fancy, just expertly cooked comfort food.

The PITCH

If you are ready to tackle a role that will demand a lot from you but in the same breath give you absolute job satisfaction in knowing you have and will destroy every record in the books and a have an Executive Chef and General Manager kicking goals right there next to you.

Then I look forward to reading your resume and more importantly meeting you in person!

Cheers,

Christian Oblak

Executive Chef

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