POSITION DESCRIPTION
JOB TITLE: Head Chef
JOB TYPE: Full Time
REPORTS TO: Director/Group Head Chef
LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, 3000
ROLE:
The Head Chef will oversee and manage the daily operations of the kitchen. They will effectively manage all staff under their supervision ensuring each level has clear guidance and instruction on what is expected of them and understands how to achieve these targets. As part of this the Head Chef will guide, oversee, and actively train all staff in their team to perform their roles and drive growth and development. The Head Chef will be ultimately responsible for all ordering procedures ensuring that produce is of suitable quality, price, and quantity to fit the needs of the venue and adhere to the budget. The Head Chef will achieve the food cost targets of the venue and where possible negotiate the best prices for products from suppliers. The Head Chef will monitor and manage staff costs through effective rostering, adhering to break times and maximising productivity. Minimising wastage will be a key part of the Head Chef’s role. They will ensure that all sections of the kitchen are using produce efficiently and install practices and systems to achieve this and control costs. The hygiene, food safety, and sanitisation of the kitchen will be correctly managed by the Head Chef to always ensure compliance and the highest standards. All relevant paperwork must be managed by the Head Chef making sure that those responsible within in the team are completing required documents in good time and correctly. The Head Chef will liaise with and communicate effectively with the front of house team to ensure that guests are receiving exceptional experiences that exceed expectation. The Head Chef will create innovative and creative dishes that match the style and food culture of the venue.

MAIN DUTIES/RESPONSIBILITIES:
• Oversee and direct all day-to-day operations of the kitchen
• Lead the training, development, and growth of all staff in all areas of the kitchen setting targets and monitoring performance
• Educate and pass on knowledge to staff on the fundamentals of cooking and excellent plate presentation
• Empower kitchen team to make decisions, develop, take on responsibility and meet clearly defined goals and objectives
• Ensure all preparation is done according to well defined recipes demonstrating consistency and meeting quality standards
• Constantly looks for ways to improve all aspects of kitchen operations
• Constantly strives to improve and refine plating and the quality of dishes produced in the kitchen
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
• Have detailed understanding of every role within the kitchen to cover sections or select appropriate replacements in the absence of staff and delegate effectively
• Utilizes interpersonal and communication skills to guide, lead, and influence kitchen staff
• Make sound financial and business decisions to achieve budget targets and ensure kitchen team are doing the same
• Provide and support service behaviours that are above and beyond for customer satisfaction and retention
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Continuously review staffing levels and rostering to ensure guest service, operational needs and financial objectives are met
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Recognise and source superior quality produce considering flavour, provenance, sustainability, and cost by maintaining strong relationships with suppliers
• Ensure compliance with food handling, hygiene, and sanitation standards
• Maintain accurate records in accordance with all food safety requirements
• Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local Health department
• Ensure kitchen team demonstrate exemplary standards of grooming, hygiene, and sanitation and ensure employees maintain all food handling and sanitation certifications
• Develop and maintain a high standard of procedure of purchasing, receiving, preparation, production and presentation of food
• Maintain food storage standards in the kitchen
• Interact with front of house to obtain feedback on food quality, presentation, and service levels,
• Maintain a good relationship between back and front of house to ensure a healthy working environment and the best dining experience for guests
• Actively responds to and handles guest problems and complaints
• Follows and enforces all applicable safety procedures specified for all kitchen staff
• Analyse, understand, and discuss all daily, weekly, and monthly food cost reports with key F&B team members to find ways of improving results
• Able to perform additional duties as requested by management when required.
• Ensure disciplinary procedures and documentation are completed according to management guidelines set by the restaurant
• Play a lead role in the recruitment of new employees in the kitchen

PERFORMANCE GOALS:

• Continuously action and uphold the employers mission statement and core values
• Adhere to and uphold all company policies and procedures
• Integrate with team members and work collaboratively to achieve restaurant goals
• Communicate effectively and appropriately with all colleagues
• Maintain high levels of personal presentation, hygiene, and grooming
• Observe high levels of punctuality
• Demonstrate a consistent attitude and look to encourage and motivate colleagues
• Achieve the budgeted food cost targets set by the Group Head Chef
• Achieve the budgeted wage cost targets set by the Group Head Chef
• Install and drive a culture of learning, training, growth, and development in the kitchen
• Monitor stock levels, orders, pricing, and wastage to effectively control costs
• Demonstrate honesty, integrity, and lead by example
• Create and develop new menu items in accordance with timeframes set by the Director/Group Head Chef

About Kolbe Catholic College Kolbe Catholic College is a welcoming co-educational Catholic secondary school in the Northern Suburbs. Inspired by the legacy of St Maximilian Kolbe, a story of heroism, courage and self-sacrifice, Kolbe Catholic College provides opportunities for students to become the men and women they want to be: courageous leaders, academics, life-long learners, musicians, artists, trades people, sports people. The Position We are seeking a Chief Supervisor to oversee examinations at the College in 2024. Applicants for the position should be able to demonstrate: - A proven commitment to Catholic education and faith development - An understanding and acceptance of the College ethos - Sound organizational and administrative skills - Highly developed interpersonal and communication skills and the ability to liaise and communicate effectively with people at all levels and from varying backgrounds - Demonstrate an understanding of appropriate behaviors when engaging with children. -
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Managing and maintaining
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Job Title Assistant Restaurant Manager
Location Melbourne, VIC
Employer Super Normal (Vic) Pty Ltd
Position Full Time

Position Details:
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• People & Culture
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CHEF DE PARTIE SENIOR - PASTA CHEF - JOIN OUR TEAM!
BRIGHTON LOCATION
SUNDAY & MONDAY OFF
EXCELLENT RATES, TIPS & INCENTIVES
Our busy restaurant is looking for professional, friendly & energetic personalitiy to join our talented team.
Vivace is a family-owned Brighton icon that has been operating for 20 years.
We can offer you stable FULL-TIME employment.
We promote a healthy work/life balance, fair pay, and excellent conditions to ensure you enjoy the benefits of the hospitality industry and all it has to offer!

YOUR ROLE & RESPONSIBILITIES
Produce Vivace 'signature' menu items as instructed to meet consistently our high standards
Create and prepare exciting new dishes while maintaining Vivace's quality standards
Strive to develop high-quality, innovative, and original menu offerings for our guests
Assist and work closely with the Head Chef to develop menus, and implement & uphold kitchen policy & procedures.
Develop and follow recipes, portion controls, and presentation specifications as set by the restaurant management team.
Assist in food inventory and control while properly receiving and storing delivered items
Ensure clean food prep areas, equipment, and utensils and strictly adhere to sanitation, food safety, hygiene, and other health and safety guidelines are adhered to.
Other duties or responsibilities as assigned or required

Skills and experience
YOUR SKILLS AND EXPERIENCE
Minimum of 5 years experience in a similar position.
A passion for the craft of making authentic Italian cuisine with current and 'on-trend' dishes that are creative with excellent presentation and attention to detail.
A culinary diploma/degree is an asset
Ability to take direction, communicate well, and work calmly and effectively under pressure
Cleanliness & Safe work habits

Job benefits and perks
WHAT WE CAN OFFER YOU:
Job stability
Professional, Safe & Respectful Environment
Sundays off
Opportunity to grow & advance
Flexibility
A great team of professional & supportive people
Competitive salary package

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Please email your resume to : [email protected]
If you wish to chat about the position available please call Davide : 0458 999 255

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Loss Prevention Supervisor - Victoria Company: Confidential Location: Victoria, Australia Role Summary: We are currently seeking a skilled Loss Prevention Supervisor to join our client's team in Melbourne, Victoria. The Loss Prevention Supervisor will be responsible for managing all aspects of loss prevention programs in assigned stores to protect the company's assets. This role will support multiple locations and requires a proactive individual with strong leadership and communication skills. Key Responsibilities: Enforcing the policies and standards of the Loss Prevention department and the company. Implementing and managing training and awareness programs for the store team. Identifying and communicating shrinkage trends and issues. Building positive business relationships within and outside the company. Training Loss Prevention team members for each assigned location. Creating and auditing shrinkage action plans in the assigned area. Managing and maintaining all loss prevention equipment, including CCTV, access control, EAS, and alarm systems. Collaborating seamlessly with HR and Store Operation teams to handle…

Click here to view more detail / apply for Loss Prevention Supervisor

Are your eyes bigger than your stomach? They might need to be for this gig! That’s if you’re ready for a career opportunity of gastronomic proportions. You see, at TFE Hotels, we take people and their taste buds on a journey of discovery. We know dining is as much a part of the adventure as the destination itself, and we’re looking for an all-seeing Food & Beverage superstar to ensure smooth running of lip-smacking operations at Travelodge Hotel Melbourne Docklands. Like us, you have an insatiable appetite for putting others first. Your leadership, behind the scenes, has the power to set tongues wagging (and salivating) front of house, where no two days are ever the same. Literally. Weddings, parties, and everything in between. High Tea, anyone? We value your ‘Why?’. We know you thrive at the micro level, overseeing daily operations that keep kitchens humming 24/7, mini bars stocked and bars buzzing, while never losing…

Click here to view more detail / apply for Food and Beverage Supervisor