Head Chef

Location Perth, WA, 6000


Join an award-winning tourism and transport company Training and Development opportunities provided Captain Cook Cruises WA is searching for a motivated and experienced Head Chef to join their crew. Have a background in the tourism/ hospitality industry? Looking for an exciting new work environment? We encourage you to apply About Us SeaLink Travel Group is a publicly listed multi-modal transport and tourism operator, delivering world-class customer services and brilliant Australian holiday experiences. Carrying more than 350 million passengers a year in different locations around the world, our Group has over 8,000 employees operating more than 3,200 buses and 78 ferries in New South Wales, Victoria, Queensland, South Australia, Tasmania, the Northern Territory, Western Australia, London and Singapore.

SeaLink was founded in 1989 in Adelaide providing transport and ferry services between the mainland and Kangaroo Island. Today, we are a leading Australian marine, tourism, and public transport provider. Captain Cook Cruises WA have been cruising the waterways of Perth since 1980.

SeaLink/Captain Cook Cruises WA operate a fleet of vessels cruising into the Swan Valley, Perth to Fremantle & out to Rottnest Island. About the Job The primary function of the Head Chef is to ensure the efficient and safe operations of the kitchen, food services and supervision of kitchen staff. The Head Chef is responsible for the management of our kitchen facilities, which caters for a large volume of public cruises and private functions.

This includes responsibility of food ordering, menu planning, and stock control. The Head Chef will provide direction for costing food and budgets, and will initiate, driver and deliver new business potential to the kitchen operations of Captain Cook Cruises WA. Reporting to the Operations Manager, the key responsibilities of this role include: Preparation of food, catering to all dietary requirements Supervise, co-ordinate and plan all aspects of each menu Manage, monitor and control stock-take and ordering of food Assist with daily, weekly and monthly cleaning and spring cleaning duties Ensure daily temperature checks of freezer, cool room, and bain-maries Ordering of all fresh and dry goods and all cleaning materials for the galley Ensure the storage of food meets company and health and safety requirements Monitor staff performance and provide feedback and coaching where required About You Proven strong leadership skills and people management Proven strong guest and customer service skills Excellent verbal and written communication skills Organisation and planning abilities Ability to perform autonomously Flexibility and reliability Proven ability to handle difficult situations Interpersonal and relationship building skills Attention to detail in preparation and food presentation These key requirements will be complimented by qualifications and experience in the following areas: Minimum of 2-3 years hotel, restaurant or cruise.

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8 Sep 2020


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