One of our clients, located in Jugiong, NSW requires a skilled and experienced chef. It’s a full-time position for right applicant.
To be considered for this role you must have:
• AQF Diploma, Advanced Diploma or associate degree.
• At least three years of relevant experience.
• You must be an Australian Citizen/ Permanent Resident or have proper working rights.
Key Responsibilities:
• Develop new dishes and plan menus considering preparation costs including labour cost
• Order and maintain inventory of food, supplies, and equipment.
• Inspect supplies, equipment, and work areas for cleanliness and functionality.
• Train staff and enforce hygiene requirements at all areas of kitchen.
• Maintain quality of all menu items at all stages of cooking and preparation.
• Develop and maintain presentation of dishes.
• Ensure any staffing issues are resolved fairly and quickly.
• Train cooks and kitchen staff on different cooking techniques and methods.
• Participate in management meetings and contribute to issues relating to food preparation and staff training
• Participate in preparation and cooking of dishes
• Supervise and coordinate activities of cooks and other food preparation workers.
• Roster kitchen staff
• Assist management with the training of support staff and other kitchen staff as required.
• Ensuring that all food produced by restaurant has been stored and prepared in accordance with the approved standards; has been produced from the Menu using a standardized recipe and complies in all respects with regulatory requirements, including the Food Safety requirements
The suitable candidate will have excellent multitasking, creativity, and culinary expertise skills.
Salary - $75,000 plus super
Only the shortlisted applicants will be contacted.
To be considered for this role you must have:
• AQF Diploma, Advanced Diploma or associate degree.
• At least three years of relevant experience.
• You must be an Australian Citizen/ Permanent Resident or have proper working rights.
Key Responsibilities:
• Develop new dishes and plan menus considering preparation costs including labour cost
• Order and maintain inventory of food, supplies, and equipment.
• Inspect supplies, equipment, and work areas for cleanliness and functionality.
• Train staff and enforce hygiene requirements at all areas of kitchen.
• Maintain quality of all menu items at all stages of cooking and preparation.
• Develop and maintain presentation of dishes.
• Ensure any staffing issues are resolved fairly and quickly.
• Train cooks and kitchen staff on different cooking techniques and methods.
• Participate in management meetings and contribute to issues relating to food preparation and staff training
• Participate in preparation and cooking of dishes
• Supervise and coordinate activities of cooks and other food preparation workers.
• Roster kitchen staff
• Assist management with the training of support staff and other kitchen staff as required.
• Ensuring that all food produced by restaurant has been stored and prepared in accordance with the approved standards; has been produced from the Menu using a standardized recipe and complies in all respects with regulatory requirements, including the Food Safety requirements
The suitable candidate will have excellent multitasking, creativity, and culinary expertise skills.
Salary - $75,000 plus super
Only the shortlisted applicants will be contacted.
