We are looking for an experienced, driven Chef to join our team at our restaurant located on Little Malop Street in Geelong.
Duties of the successful candidate will include:
-Having control over the kitchen and the workforce
-Develop restaurant menus and specials with the Director
-Show creativity and imagination with regards to the choice of ingredients used and dishes that are prepared
-Using spreadsheets to estimate costings for ingredients and products to maximise profitability
-Prepare the weekly kitchen roster, estimate labour costs, and ensure that the cost of labour is in line with the budget
-Order food and stock from local suppliers, and ensure that the kitchen is usually fresh ingredients, locally sourced where possible, and at a good price
-Demonstrating techniques and advising kitchen staff on cooking procedures using knowledge and experience as a Chef
-Conduct a weekly stock take with regards to produce and ensure that there is a waste management program in place
-Ensure there is a stock rotation procedure in place
-Ensuring the Restaurant high quality of food is maintained
-Participating in weekly meetings with the Director and front of house mangers to discuss any issues with regards to food quality, food preparation and service
-Motivate kitchen staff to increase job satisfaction, and keep moral high
-_ Cooking, preparing, freezing and preserving food following restaurant specifications_
-Explaining and enforcing safety and hygiene regulations
-Ensuring that new staff are properly selected, supervised and trained to a high standard
Salary $70,500 plus super per annum
Duties of the successful candidate will include:
-Having control over the kitchen and the workforce
-Develop restaurant menus and specials with the Director
-Show creativity and imagination with regards to the choice of ingredients used and dishes that are prepared
-Using spreadsheets to estimate costings for ingredients and products to maximise profitability
-Prepare the weekly kitchen roster, estimate labour costs, and ensure that the cost of labour is in line with the budget
-Order food and stock from local suppliers, and ensure that the kitchen is usually fresh ingredients, locally sourced where possible, and at a good price
-Demonstrating techniques and advising kitchen staff on cooking procedures using knowledge and experience as a Chef
-Conduct a weekly stock take with regards to produce and ensure that there is a waste management program in place
-Ensure there is a stock rotation procedure in place
-Ensuring the Restaurant high quality of food is maintained
-Participating in weekly meetings with the Director and front of house mangers to discuss any issues with regards to food quality, food preparation and service
-Motivate kitchen staff to increase job satisfaction, and keep moral high
-_ Cooking, preparing, freezing and preserving food following restaurant specifications_
-Explaining and enforcing safety and hygiene regulations
-Ensuring that new staff are properly selected, supervised and trained to a high standard
Salary $70,500 plus super per annum
