Priding ourselves on being one of Sydney's most popular artisan bakeries, offering a fresh seasonal menu featuring European and Mediterranean influenced dishes, The Trustee For Reg Randwick Unit Trust t/as Bake Bar have locations across Sydney and we are actively recruiting for all locations. Currently seek a full-time (38hr/wk) Chef, you will be responsible for the following duties on a daily basis:
• Managing the kitchen and supervising kitchen staff
• Preparing and cooking all menu items
• Creating recipes and demonstrating techniques to cook staff in the kitchen
• Menu design for meals served for breakfast, lunch and dinner
• Menu management, including ingredient inventory and ordering of stock
• Supervising and overseeing cook staff in the kitchen during service
• Managing the presentation of meals and quality of meals served in the dining areas
• Training of staff in cooking techniques and new recipes
• Assisting with cook staff recruitment, including partaking in the interview process
• Managing food quality in storage, including fridges, cool rooms
• Mitigating food wastage, maximising yield from food products
• Maintaining personal equipment; knives and uniforms
• Adhering to our Food Preparation, Handling and Storage Policy
• Maintaining Occupational, Health and Safety (OH&S) practices in the kitchen
• Attending and participating in restaurant staff meetings
A base salary of $73,000 - $85,000 excluding superannuation is on offer for this role.
Required skills and attributes:
• A level of skill commensurate with a Degree, Advanced Diploma or Diploma or at least 3 years of relevant experience as a chef.
• Ability to lead a team
• Experience working in a busy establishment with a high volume
• Proven experience in a similar role
• Highly organised and an ability to multi-task
• Well developed communication skills and fluent in English
• Managing the kitchen and supervising kitchen staff
• Preparing and cooking all menu items
• Creating recipes and demonstrating techniques to cook staff in the kitchen
• Menu design for meals served for breakfast, lunch and dinner
• Menu management, including ingredient inventory and ordering of stock
• Supervising and overseeing cook staff in the kitchen during service
• Managing the presentation of meals and quality of meals served in the dining areas
• Training of staff in cooking techniques and new recipes
• Assisting with cook staff recruitment, including partaking in the interview process
• Managing food quality in storage, including fridges, cool rooms
• Mitigating food wastage, maximising yield from food products
• Maintaining personal equipment; knives and uniforms
• Adhering to our Food Preparation, Handling and Storage Policy
• Maintaining Occupational, Health and Safety (OH&S) practices in the kitchen
• Attending and participating in restaurant staff meetings
A base salary of $73,000 - $85,000 excluding superannuation is on offer for this role.
Required skills and attributes:
• A level of skill commensurate with a Degree, Advanced Diploma or Diploma or at least 3 years of relevant experience as a chef.
• Ability to lead a team
• Experience working in a busy establishment with a high volume
• Proven experience in a similar role
• Highly organised and an ability to multi-task
• Well developed communication skills and fluent in English
