Our client, Three Tides Pty Ltd trading as Griller’s Mark, is looking for a skilled Chef to join their team on a full-time basis. With locally sourced ingredients and creative recipes, they elevate classic dishes and redefine the burger experience, celebrating flavour and craftsmanship in every bite.
Located at 58-60 Lydiard Street North, Ballarat Central, Victoria 3350, Griller’s Mark is not just a café, burger bar, or grill: it is a culinary journey where friends and families enjoy delicious food in a vibrant atmosphere.
Qualifications and Requirements:
• Minimum qualification of Certificate IV in Commercial Cookery.
• Must have at least two (2) years of experience in a similar setting.
Duties and Responsibilities:
• Organising meals and being aware of the preferences of the guests.
• Calculating labour and food expenses and placing food supply orders to make sure that food and service businesses are profitable.
• Conferring matters about food preparation with managers, dieticians, and the waiting and kitchen workers.
• Exhibiting the correct culinary methods and a sequence of kitchen processes.
• Ensuring food safety throughout preparation.
• Outlining and implementing hygienic rules to protect both guests' and employees' health and safety.
• Choosing and preparing prospective employees.
• Preserving food by freezing it to avoid cross-contamination.
• Verifying the functionality of the workstations and supplies.
• Ensuring that all health codes and regulations are followed.
Salary:
$70,000 to $75,000 per annum plus superannuation.
Located at 58-60 Lydiard Street North, Ballarat Central, Victoria 3350, Griller’s Mark is not just a café, burger bar, or grill: it is a culinary journey where friends and families enjoy delicious food in a vibrant atmosphere.
Qualifications and Requirements:
• Minimum qualification of Certificate IV in Commercial Cookery.
• Must have at least two (2) years of experience in a similar setting.
Duties and Responsibilities:
• Organising meals and being aware of the preferences of the guests.
• Calculating labour and food expenses and placing food supply orders to make sure that food and service businesses are profitable.
• Conferring matters about food preparation with managers, dieticians, and the waiting and kitchen workers.
• Exhibiting the correct culinary methods and a sequence of kitchen processes.
• Ensuring food safety throughout preparation.
• Outlining and implementing hygienic rules to protect both guests' and employees' health and safety.
• Choosing and preparing prospective employees.
• Preserving food by freezing it to avoid cross-contamination.
• Verifying the functionality of the workstations and supplies.
• Ensuring that all health codes and regulations are followed.
Salary:
$70,000 to $75,000 per annum plus superannuation.
