• Hospitality and Tourism
  • Full Time
  • 4 years ago

Job Information

Job Description

Hummingbird Eco Retreat is looking for an experienced and passionate Head Chef to run their Harvest Garden Restaurant. Hummingbird Eco Retreat is located in Red Hill, on the Mornington Peninsula, just 1 hour from Melbourne and is situated adjacent to 72 acres of National Trust bushland.

Our Harvest Garden Restaurant is set on a stunning property with an exciting menu showcasing the freshest ingredients available from our own garden.

We have experienced very strong positive growth within the past 10 months through passion, commitment and hard work and are looking to build on this and take the restaurant to the next level.

To be successful you must have;

  • Some knowledge and understanding of the garden, as well as a love of fresh quality ingredients
  • Harvesting of some garden produce, depending on your menu and its requirements
  • Experience in creating and implementing restaurant and function menus including weddings
  • Great people skills, team player, able to communicate with guests and provide your knowledge (we are an open kitchen) and build lasting relationships with suppliers
  • Experience in working under pressure, sometimes on your own during the winter months and be exceptionally self-motivated
  • Experience in adhering to strict health and hygiene standards and also to Workplace Health & Safety legislation
  • Experience in food quality control inc. temperature logs
  • Flexibility, Passion, commitment, hard working
  • Must to be experienced in all areas of kitchen management inc. staff management, hygiene, food costings, ordering
  • Predominantly Thursday-Sunday (Full Time over 4 days) but this is very dependant on small conferences/functions during weekdays so must be very flexible and willing to adapt
  • Would suit current head chef or second chef looking for the next stage of your career

Kitchen staff currently in place with the exception of our current head chef who is leaving to open their own restaurant include kitchen porters and 2 x part-time chefs

Restaurant is open to the public Friday-Sunday for Breakfast/Lunch/Dinner

If this sounds like you, please forward your resume along with a cover letter for consideration to;



Thankyou for your applications, unfortunately only applicants selected for interview will be contacted.

Neil Kingscote
Scott Davies

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