Head Chefs, Sous Chefs & Chef de Parties
- Join TGI Fridays as a Head Chef, Sous Chef, or Chef de Partie in New South Wales.
- Prepare and deliver high-quality meals in a fast-paced environment.
- Ensure kitchen cleanliness and adherence to food safety standards.
NSW Venues/ Full Time
Join TGI FRIDAYS, the iconic casual dining brand born in New York in 1965, now spanning 61 countries with nearly 1,000 restaurants worldwide. Built on a legacy of innovation and distinctiveness, TGI FRIDAYS is currently experiencing significant growth, particularly in Australia, with new restaurants popping up across the country.
We're on the lookout for a talented Head Chefs, Sous Chef and Chef de Parties to become a pivotal part of our expanding team.
What are we looking for
A hard-working and vibrant Head Chefs, Sous Chefs and Chef de Parties to join our kitchen team across our New South Wales venues!
We are seeking individuals who have a passion for producing great quality food and who will be able to provide exceptional guest experiences by ensuring solid kitchen operations. You will be responsible for the preparation and delivery of our amazing food within a high-volume restaurant and pub environment. We are searching for a team player who has thorough cleanliness and kitchen hygiene. You will deliver food and service to TGI Friday's standards, adhere to Australian legal requirements, and make a valued contribution to overall business performance.
Salary: $70,000 to $90,000 per year
WHAT WILL YOU BE DOING ON A DAILY BASIS?
- Ensuring all meals are cooked TGI Friday's Way.
- Following our national recipes & plating guides
- Ensuring all meals are served as quick as possible and are of the highest quality every time.
- Food safety and hygiene are extremely important to us, our kitchen is always sparkling clean and well organised.
- Adhering to all food preparation and cleanliness guidelines is a must.
- Ensuring staff are allocated sections and secondary duties throughout their shifts, as well as managing general kitchen operations in conjunction with the Sous and Head Chef.
- Contributing to the Back of House Management team to improve current menu items and to develop specials and LTO’s (limited time offers) ideas.
- Managing stock ordering, delivery receipts, temperature log reporting.
Requirements:
- Diploma qualification in a relevant field and/or 2-3 years of relevant work experience required for this role
- 2-3 years of relevant work experience required for this role
- Working rights required for this role
Job Type: Full-time
Pay: $70,000.00 – $90,000.00 per year
Supplementary Pay: Bonus
Work Location: In person
We vet all employer accounts and do our best to keep job ads safe, but scams can still occur. Be cautious when sharing personal information — never provide financial details or make payments during the application process. For extra security, use the Apply button on our site when proceeding.