Total 8 job vacancies by Perdaman Global Services

On behalf of our client (Eyre Travelstops), we are advertising.

Eyre Travelstops is looking for Chef to join their team in Norseman, WA,6443.

Responsibilities:
Responsible for the all operations within the Kitchen department of the property.
In accordance with the instructions and procedures of the company as advised, amended or introduced from time to time.

Job Duties:
• Prepare, season and cook food as directed, meeting dietary requirements where required
• Follow recipes and presentation specifications
• Operate standard kitchen equipment safely and efficiently
• Oversee and manage kitchen operations
• Clean and organise kitchen and equipment in adherence to hygiene and safety regulations
• Preserve and store foodstuffs in appropriate temperature-controlled facilities
• Compliance with all relevant laws, legislation and regulations.
• The applicants must be experienced, motivated and hard working chefs with a genuine passion for the hospitality industry to become part of our team at our properties at Norseman.
• Our businesses consist of a diner, restaurant, bar and service station.
• The successful applicant must have strong leadership and customer focus skills for this hands on, diverse and busy role.
• Company subsidized accommodation and competitive salary is on offer.•
• Kitchen duties inclusive of a hands - on role as appropriate.

Experience:
• Cook/Chef: 4 years (Preferred)
• Commercial Cookery Qualification:
• Certificate III in Commercial Cookery (Required)

Job Type: Full-time
Salary: $73,150 per year
Location: Norseman WA 6443

On behalf of our client (McDonald's - Microm Group Pty Ltd) , We are going to advert.
McDonald's - Microm Group Pty Ltd is looking for full-time Restaurant Manager to join the team.

Your duties and responsibilities will include but are not limited to:
– Create a restaurant business plan to deliver the restaurant’s QSC, sales, people and profit objectives, aligned with national corporate business objectives.
– Maintain restaurant profitability
– Monitor and report progress on department goals and objectives
– Monitor product quality, quantity and production speed
– Ensure Service delivery and customer complaint/feedback plan are in place, and that the plans are executed by relevant department managers.
– Ensure all aspects of food safety and hygiene are compliant.
– Create, post, and analyse Department Managers' schedule monthly
– Verify the accuracy of the Crew schedule to optimise sales and profitability
– Department Manager and crew performance reviews
– Hire, train, schedule and verify activities of employees
– Ensure equipment maintenance and calibrations have been completed
– Establish and maintain effective communications with Crew and Managers, corporate office and external parties in accordance with McDonald’s guidelines.

To be eligible for this position, you must have a relevant qualification equivalents to an AQF Diploma or higher qualification, and at least three years' experience as a restaurant manager in the McDonalds industry.

In addition, you should also have the following:
– Leadership Skills
– Business Acumen
– Strategic and Analytical Skills
– Ability to foster teamwork

Skills in developing others and managing performance
– Strong interpersonal communication skills

Please Note: McDonald's - Microm Group Pty Ltd would like to take this opportunity to thank all applicants for their interest. Only those considered for an interview will be contacted directly.

Job Type: Full-time
Work Location: South Hedland 6722
Salary: $70,000.00 – $80,000.00 per year

On behalf of our client, we are advertising.

The Hedland Hotel located on the foreshore of Port Hedland, with sweeping views of the Indian Ocean, Hedland Hotel has been the accommodation of choice for business travellers to Port Hedland. Our signature bar and Hedland Hotel Bistro is a social hub for guests and locals with friendly service making you feel right at home. An exciting opportunity is now available for a Chef De Partie at Hedland Hotel.

Tasks & Duties:
• Prepare and cook meals under the guidance of the Executive Chef or Sous Chef (as appropriate) to hotel standards
• Ensure completion of Food Safety Manual checklists as directed.
• Liaise with food outlet managers to streamline operations, maintain open communication and provide feedback.
• Use standard recipes, including photographic presentation, of all menu items in food outlets.
• Supervise and maintain quality control, including tasting and examining food, for outgoing meals and incoming produce according to specifications.
• Supervise shifts in the absence of the Sous Chef or Executive Chef
• Prepare market and grocery lists to assist in effective and timely production of food and smooth running of the kitchen.
• Actively pursue cost savings measures by minimizing wastage and recycling where possible.
• Induct, train and coach apprentices and new kitchen associates in Local Standard Operating Procedures and policies and procedures to ensure compliance to organizational standards and to optimize individual performance.
• Provide kitchen brigade with general performance feedback and work to resolve any associates grievances. Communicate significant issues to management.
• Conduct daily shift briefings and communicate any important changes or information. Ensure effective shift hand-overs.
• Ensure adherence to organizational standards of kitchen cleanliness and hygiene.

Skills and experience:
• Relevant commercial cookery qualifications.
• Previous experience in a similar role for at least 2 years.
• Experience with leading, managing and motivating junior staff members/apprentices.
• Display a passion for creating high standards of excellence in food preparation and presentation.
• Strong organizing skills with the ability to work under pressure.
• Computer literate (Microsoft Office suite).

Salary from $73,150 to $75,000 per annum.

Please Note: We would like to take this opportunity to thank all applicants for their interest. Only those considered for an interview will be contacted directly.

On behalf of our client, Karratha International Hotel, we are advertising.


Prepare and present food to hotel standards, providing functional assistance in the operation of the kitchen and continuing to develop and build on effective cookery skills, cooking systems and team skills. Contribute to the effective teamwork of the kitchen brigade. Comply with the Hotel’s OSH policies, procedures and guidelines relevant to the division or area of work.


Tasks & Duties:
- Perform the smooth running of service session when on duty with special care for speed and quality.
- Assist with day to day operations of the kitchen whilst ensuring high standards are achieved at all times.
- Adhere to Food safety Manual and complete food safety manual checklists as directed.
- Use standard recipes, including photographic presentation, of all menu items in food outlets.
- Participate in the building and planning of new menus.
- Maintain quality control, including tasting and examining food, for outgoing meals and incoming produce according to specification.
- Complete opening and closing checklists
- Prepare mis en place according to lists and function sheets.
- Receive and store deliveries. Check food quality, store according to FIFO and review invoices for accuracy.
- Actively pursue cost saving measures by minimizing wastage and recycling where possible.
- Check rosters daily at the end of shift for any changes which may have occurred. Ensure effective shift handovers.
- Assist in maintaining high levels of kitchen cleanliness and hygiene in accordance with organizational standards.
- Interact with department and hotel associates in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication.
- Comply with the Hotels OSH policies and procedures relevant to the Division or area of work.
- Participate in OSH programs as requested.
- Report all incidents within 24 hours.
- Duties as requested by your manager.


Salary: From $73,150 pa
Job Type: Full Time
Work Location: Karratha WA 6714

On behalf of our client (McDonald's - Microm Group Pty Ltd) , We are going to advert.
McDonald's - Microm Group Pty Ltd is looking for full-time Restaurant Manager to join the team.

Your duties and responsibilities will include but are not limited to:
– Create a restaurant business plan to deliver the restaurant’s QSC, sales, people and profit objectives, aligned with national corporate business objectives.
– Maintain restaurant profitability
– Monitor and report progress on department goals and objectives
– Monitor product quality, quantity and production speed
– Ensure Service delivery and customer complaint/feedback plan are in place, and that the plans are executed by relevant department managers.
– Ensure all aspects of food safety and hygiene are compliant.
– Create, post, and analyse Department Managers' schedule monthly
– Verify the accuracy of the Crew schedule to optimise sales and profitability
– Department Manager and crew performance reviews
– Hire, train, schedule and verify activities of employees
– Ensure equipment maintenance and calibrations have been completed
– Establish and maintain effective communications with Crew and Managers, corporate office and external parties in accordance with McDonald’s guidelines.

To be eligible for this position, you must have a relevant qualification equivalents to an AQF Diploma or higher qualification, and at least three years' experience as a restaurant manager in the McDonalds industry.

In addition, you should also have the following:
– Leadership Skills
– Business Acumen
– Strategic and Analytical Skills
– Ability to foster teamwork

Skills in developing others and managing performance
– Strong interpersonal communication skills

Please Note: McDonald's - Microm Group Pty Ltd would like to take this opportunity to thank all applicants for their interest. Only those considered for an interview will be contacted directly.

Job Type: Full-time

Salary: $70,000.00 – $80,000.00 per year

On behalf of our client (Eyre Travelstops), we are advertising.

Eyre Travelstops is looking for Chef to join their team in Norseman, WA,6443.

Responsibilities:
Responsible for the all operations within the Kitchen department of the property.
In accordance with the instructions and procedures of the company as advised, amended or introduced from time to time.

Job Duties:
• Prepare, season and cook food as directed, meeting dietary requirements where required
• Follow recipes and presentation specifications
• Operate standard kitchen equipment safely and efficiently
• Oversee and manage kitchen operations
• Clean and organise kitchen and equipment in adherence to hygiene and safety regulations
• Preserve and store foodstuffs in appropriate temperature-controlled facilities
• Compliance with all relevant laws, legislation and regulations.
• The applicants must be experienced, motivated and hard working chefs with a genuine passion for the hospitality industry to become part of our team at our properties at Norseman.
• Our businesses consist of a diner, restaurant, bar and service station.
• The successful applicant must have strong leadership and customer focus skills for this hands on, diverse and busy role.
• Company subsidized accommodation and competitive salary is on offer.•
• Kitchen duties inclusive of a hands - on role as appropriate.

Experience:
• Cook/Chef: 4 years (Preferred)
• Commercial Cookery Qualification:
• Certificate III in Commercial Cookery (Required)

Job Type: Full-time
Salary: $73,150 per year
Location: Norseman WA 6443

On behalf of our client, ibis Styles Karratha, we are advertising.

Well located in the centre of town, ibis styles Karratha sits within walking distance of the main shopping centre. Featuring 47 rooms, this Karratha hotel is warm and welcoming, with an outdoor pool, BBQ area and a bistro providing pleasant al fresco dining. ibis Styles Karratha also features a bar, a bottle shop and2 conference rooms, making it a great option for leisure and business guests alike.

Primary responsibilities:
• Supervision of kitchen in the absence of the Head Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Lead team members by setting a positive example.
• Assist Head Chef in planning and creating menus and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Works with and co-ordinates the work of apprentices in the preparation and production of food as required.
• Prepares and ensures availability of mis en place as required.
• Keep all working areas clean and tidy.
• Ensure all equipment is maintained, serviced and cleaned.
• Assist with preparation of rosters, ensuring that suitable and cost effective employee levels are maintained at all times. Rosters to be authorised by appropriate department head.
• Report any problems to the Head Chef.


Skill and experience:
• Relevant Trade qualifications.
• Previous experience in the hotel industry.
• Knowledge of food safety requirements
• Relevant culinary trade qualifications.
• A strong understanding of food safety requirements.
• Strong product knowledge of menu items and seasonal ingredients
• Knowledge of how to operate kitchen equipment safely.


Salary: From $73,347 per annum plus super
Job type: Full Time
Location: Karratha WA 6714

On behalf of our client (Potshot Resort Hotel), we are advertising.

Potshot Resort Hotel is looking for Chef to join their team based in Exmouth, WA.

Responsibilities:
The preparation and delivery of high quality catering to the Potshot Resort Hotel clientele including the planning of menus and ordering of supplies for either of the premises as the business requires.

Duties:
• Inspection of food to ensure quality and standard
• Preparation and cooking of a variety of foods mainly Australian & European cuisines
• Monitoring and checking of ovens, grills and other cooking equipment temperatures to maintain quality for cooking purposes
• Preparing seasonings, garnishes and sauces and season food during cooking
• Portioning of food, adding sauces and garnishes
• Appropriate storage of food in temperature controlled facilities
• Planning of menus and estimating requirements
• Training of other kitchen staff as required
• Maintaining health & safety and food hygiene standards

Experience / Essential skills:
• AQF Certificate III or at least 3 years experience
• Cooking & knife skills
• Good communication skills with kitchen staff & management
• Be versatile and move between premises efficiently as the business requires

Salary: $70,000.00 per annum
Position: Full Time