About the companyThe Hotel Metropolitan, housed in a beautifully preserved building from 1883, is a landmark Adelaide establishment offering a unique.....
About the company
The Hotel Metropolitan, housed in a beautifully preserved building from 1883, is a landmark Adelaide establishment offering a unique blend of history, hospitality, and delectable dining. At the heart of the hotel is its vibrant pub, a popular destination for both locals and guests. The pub boasts an extensive menu featuring classic pub fare with a modern twist, crafted from fresh, locally sourced ingredients. Whether you're craving a hearty steak, a gourmet burger, or sharing plates with friends, Hotel Metro's culinary offerings are sure to satisfy. With its lively atmosphere, regular live music, and focus on quality food and drink, Hotel Metro provides a true taste of Adelaide's vibrant pub culture.
Position description
We are seeking a dedicated Sous Chef / Deputy Head Chef to join our team on a full-time basis. In this role you will be responsible for the following:
• Menu planning: Researching food items, creating menu plans, and deciding which dishes to serve
• Food preparation: Overseeing food preparation, ensuring dishes are cooked well, and presenting them attractively
• Quality control: Monitoring the quality of dishes at all stages of preparation and presentation
• Kitchen management: Working with other kitchen staff to ensure the kitchen runs smoothly, and maintaining kitchen equipment
• Staff training: Selecting and training new kitchen staff
• Inventory management: Reviewing the menu, doing inventory, and ordering food supplies
• Cost management: Estimating food and labor costs, and following the budget set by the restaurant manager
• Hygiene: Explaining and enforcing hygiene regulations, and ensuring a clean and safe kitchen
• Customer service: Ensuring customer satisfaction and service
About you
To be successful for this role, you will have:
• A relevant associate degree, advanced diploma or diploma
• At least 2 years’ experience in all aspects of cooking, kitchen operations, staff management & stock control including
• Preference for candidates who have succeeded in a fast-paced ‘pub-style environment.
Salary
$70,000 - $80,000 per annum
