Rashays Cafes and Restaurants
1/9 Ferngrove Place, Chester Hill NSW 2162
Full Time Chef
SALARY $73,250 + Superannuation
DUTIES
• Prepare and cook food items according to established recipes and standards, ensuring quality and consistency in taste and presentation.
• Provide guidance and training to junior kitchen staff, to help them develop their culinary skills.
• Collaborate with kitchen management in the day-to-day operations, including inventory management.
• Responsible for creating menus that reflect the theme, style, and culinary vision of the restaurant or establishment. This involves selecting ingredients, designing dishes, and ensuring a balance of flavors and textures.
• Oversee the preparation of food according to standardized recipes and techniques. This includes tasks such as chopping, slicing, marinating, seasoning, and cooking various ingredients to perfection.
• Manage the day-to-day operations of the kitchen, including staffing, scheduling, and training.
• Responsible for maintaining the quality and consistency of dishes served to customers.
• Manage inventory levels by ordering supplies, monitoring stock levels, and minimizing waste.
• Developing new recipes and culinary concepts to keep menus fresh and exciting.
REQUIRED SKILLS
• Trade qualified Chef
• Certificate iv Commercial cookery and Diploma of Hospitality Management.
• At least two years of experience in Modern Australian food.
• Experience designing and implementing new dishes.
Skill & Abilities:
• Strong knowledge of ingredients and spices to be used.
• Excellent knife handling skills.
• Experience in training and supervising kitchen staff.
• Good understanding of budgeting process and principals of achieving the same.
• Manage food costing and inventory.
• Good communication and customer service skills.
Please send your CV to [email protected]. We will only consider applications with an attached resume sent to our email. Please include the job role title in your email.
1/9 Ferngrove Place, Chester Hill NSW 2162
Full Time Chef
SALARY $73,250 + Superannuation
DUTIES
• Prepare and cook food items according to established recipes and standards, ensuring quality and consistency in taste and presentation.
• Provide guidance and training to junior kitchen staff, to help them develop their culinary skills.
• Collaborate with kitchen management in the day-to-day operations, including inventory management.
• Responsible for creating menus that reflect the theme, style, and culinary vision of the restaurant or establishment. This involves selecting ingredients, designing dishes, and ensuring a balance of flavors and textures.
• Oversee the preparation of food according to standardized recipes and techniques. This includes tasks such as chopping, slicing, marinating, seasoning, and cooking various ingredients to perfection.
• Manage the day-to-day operations of the kitchen, including staffing, scheduling, and training.
• Responsible for maintaining the quality and consistency of dishes served to customers.
• Manage inventory levels by ordering supplies, monitoring stock levels, and minimizing waste.
• Developing new recipes and culinary concepts to keep menus fresh and exciting.
REQUIRED SKILLS
• Trade qualified Chef
• Certificate iv Commercial cookery and Diploma of Hospitality Management.
• At least two years of experience in Modern Australian food.
• Experience designing and implementing new dishes.
Skill & Abilities:
• Strong knowledge of ingredients and spices to be used.
• Excellent knife handling skills.
• Experience in training and supervising kitchen staff.
• Good understanding of budgeting process and principals of achieving the same.
• Manage food costing and inventory.
• Good communication and customer service skills.
Please send your CV to [email protected]. We will only consider applications with an attached resume sent to our email. Please include the job role title in your email.
