Our client, Yarra Valley Estate, is currently seeking a skilled Chef to work full-time. They are committed to the environment and sustainability. In addition to hosting events and functions, Yarra Valley Estate focuses on innovative methods, inspiring others, and giving back to those less fortunate, ensuring their leadership in the community. The business is located at Dixons Creek, Victoria.
Their long-term vision for the property is to create a dedicated function venue specialising in conferences and events. Since its establishment, Yarra Valley Estate (YVE) has grown into a leading conference and event venue in the Yarra Valley.
As Chef, the role will lead the kitchen function to achieve the highest standards of food production. Responsibility is for the creation and maintenance of a dynamic and customer-focused menu, and performance driven quality culture with focus upon culinary excellence and cleanliness in the workplace.
The role will work within an agreed budget and will have responsibility for the efficient running of the kitchen striving to improve quality standards, profitability, staff development and retention. The ability to demonstrate effective teamwork with colleagues at all levels is also a prime requirement of the role.
This is for a full-time role with an annual salary of $73,500 plus superannuation.
Duties and responsibilities will include, but are not limited to:
• Plan, direct, and supervise the food preparation and cooking activities.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules & staff requirements necessary to ensure delivery of services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing & presentation of food.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs.
• Arrange for equipment purchases and repairs.
• Meet with sales representatives to negotiate prices and order supplies.
• Prepare and cook food of all types, either on a regular basis or for special guests or functions.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as the seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Demonstrate new cooking techniques and equipment to staff.
• Record production and operational data on specified forms.
Requirements:
• Relevant qualifications in Certificate III in Commercial Cookery.
• Minimum two (2) years of experience as a Chef.
• Experience and knowledge of modern Australian and Italian cuisine is essential.
• Must be able to work with proteins like pork, beef, and seafood.
• Must know how to prepare meals to dietary requirements.
• Experience in kitchen operations and in managing a team.
• Australian citizens and permanent residents are preferred.
Their long-term vision for the property is to create a dedicated function venue specialising in conferences and events. Since its establishment, Yarra Valley Estate (YVE) has grown into a leading conference and event venue in the Yarra Valley.
As Chef, the role will lead the kitchen function to achieve the highest standards of food production. Responsibility is for the creation and maintenance of a dynamic and customer-focused menu, and performance driven quality culture with focus upon culinary excellence and cleanliness in the workplace.
The role will work within an agreed budget and will have responsibility for the efficient running of the kitchen striving to improve quality standards, profitability, staff development and retention. The ability to demonstrate effective teamwork with colleagues at all levels is also a prime requirement of the role.
This is for a full-time role with an annual salary of $73,500 plus superannuation.
Duties and responsibilities will include, but are not limited to:
• Plan, direct, and supervise the food preparation and cooking activities.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules & staff requirements necessary to ensure delivery of services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing & presentation of food.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs.
• Arrange for equipment purchases and repairs.
• Meet with sales representatives to negotiate prices and order supplies.
• Prepare and cook food of all types, either on a regular basis or for special guests or functions.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as the seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Demonstrate new cooking techniques and equipment to staff.
• Record production and operational data on specified forms.
Requirements:
• Relevant qualifications in Certificate III in Commercial Cookery.
• Minimum two (2) years of experience as a Chef.
• Experience and knowledge of modern Australian and Italian cuisine is essential.
• Must be able to work with proteins like pork, beef, and seafood.
• Must know how to prepare meals to dietary requirements.
• Experience in kitchen operations and in managing a team.
• Australian citizens and permanent residents are preferred.
