Role: Chef / Kitchen Manager
Reporting To: Owners Bailey and Anna Wang
Salary: $70,000 plus super
Key Responsibilities
1. Preparation of food and cooking for a la carte operations and functions
2. Assist in the menu planning, costings of food and labour for each menu.
3. Control food cost and usage by following standard recipes and waste control procedures including checking and maintaining proper food handling, holding, refrigeration, andtemperature control points.
4. Ensure that all food products are consistently prepared and served in accordance the
restaurant’s recipes, portioning, cooking and serving standards
5. Responsible for training kitchen personnel in cleanliness and sanitation practices.
6. Oversee all staffing responsibilities for front of the restaurant including hiring, firing,
evaluating and disciplining
7. Responsible for ordering all food products to predetermined product specifications and
received in correct unit, count, condition, and deliveries are received in accordance with the restaurant’s receiving policies & procedures.
8. Ensure all kitchen equipment is kept clean and in excellent condition through personal
inspections and following preventative maintenance.
9. Responsible for maintaining appropriate cleaning schedules for kitchen equipment (floors, mats, walls, hoods, etc.), food and storage areas.
10. Assist with additional tasks and duties given by owner.
Reporting To: Owners Bailey and Anna Wang
Salary: $70,000 plus super
Key Responsibilities
1. Preparation of food and cooking for a la carte operations and functions
2. Assist in the menu planning, costings of food and labour for each menu.
3. Control food cost and usage by following standard recipes and waste control procedures including checking and maintaining proper food handling, holding, refrigeration, andtemperature control points.
4. Ensure that all food products are consistently prepared and served in accordance the
restaurant’s recipes, portioning, cooking and serving standards
5. Responsible for training kitchen personnel in cleanliness and sanitation practices.
6. Oversee all staffing responsibilities for front of the restaurant including hiring, firing,
evaluating and disciplining
7. Responsible for ordering all food products to predetermined product specifications and
received in correct unit, count, condition, and deliveries are received in accordance with the restaurant’s receiving policies & procedures.
8. Ensure all kitchen equipment is kept clean and in excellent condition through personal
inspections and following preventative maintenance.
9. Responsible for maintaining appropriate cleaning schedules for kitchen equipment (floors, mats, walls, hoods, etc.), food and storage areas.
10. Assist with additional tasks and duties given by owner.
