About The Client
The Role
You will have the opportunity to work in a truly dynamic team and you will have the chance to display your creativity in the dishes that you create. You will also have the opportunity to progress through the ranks at the restaurant.
This is a full time role with an annual salary set at $75,000 plus superannuation.
The Responsibilities
Your tasks at the restaurant will consist of:
Manage and supervise culinary staff including cooks and food preparation workers.
Inspect the levels of ingredients, raw food supplies and other raw materials and ensure optimum stock levels
Give orders for required supplies and making necessary requisitions for the required stock, frozen food items, beverages and other raw materials
Inspect the received products for their quality, quantity and other attributes
Schedule food production and managing schedule of operations through optimum use of resources and materials
Assist kitchen staff in overall kitchen operations to ensure timely services
Observe methods of food preparation being used by the food preparation team to ensure consistency
Designate and assign duties based on personal capacity and capabilities, with respect to preparation of ingredients, cooking and delivery of food items
Inspect and make use of various cooking appliances for completion of orders, inspecting the appliances for cleanliness, functionality and usability
Perform other inventory duties, performing stock rotation
Working with the management and showing active participation in assigning prices to various menu items, based on factors such as cost of labour, ingredients and other overhead costs
Guiding and mentoring the employees, identifying and providing solutions for any potential issues and worker grievances
Consistently ensure high levels of cleanliness, organization, storage and sanitation
Ensuring that kitchen workers maintain personal hygiene and follow the cleanliness and sanitation standards
Ensure food items being prepared are prepared within the established food preparation, portion control and pricing policies.
Manage relationships with distributors and resolve issues with vendors promptly.
Follow the budget established by the restaurant manager.
Ensure safety and sanitation practices in the kitchen.
Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion.
The Requirements:
To be considered for the position you must meet the following requirements:
Relevant qualifications in cookery or hospitality
Minimum 2 years of experience as a Chef in a similar role
At least 2 years’ experience in menu planning
At least 2 years’ experience in dietary and nutritional planning
Passion for great food and presentation
Understanding of, and commitment to, food safety
Experience in kitchen operations and in managing a team
Experience in training kitchen staff
Ability to work well under pressure
Goods ordering and menu costing
Stock control and wastage minimization
Able to work to a flexible roster includes weekends
The Role
You will have the opportunity to work in a truly dynamic team and you will have the chance to display your creativity in the dishes that you create. You will also have the opportunity to progress through the ranks at the restaurant.
This is a full time role with an annual salary set at $75,000 plus superannuation.
The Responsibilities
Your tasks at the restaurant will consist of:
Manage and supervise culinary staff including cooks and food preparation workers.
Inspect the levels of ingredients, raw food supplies and other raw materials and ensure optimum stock levels
Give orders for required supplies and making necessary requisitions for the required stock, frozen food items, beverages and other raw materials
Inspect the received products for their quality, quantity and other attributes
Schedule food production and managing schedule of operations through optimum use of resources and materials
Assist kitchen staff in overall kitchen operations to ensure timely services
Observe methods of food preparation being used by the food preparation team to ensure consistency
Designate and assign duties based on personal capacity and capabilities, with respect to preparation of ingredients, cooking and delivery of food items
Inspect and make use of various cooking appliances for completion of orders, inspecting the appliances for cleanliness, functionality and usability
Perform other inventory duties, performing stock rotation
Working with the management and showing active participation in assigning prices to various menu items, based on factors such as cost of labour, ingredients and other overhead costs
Guiding and mentoring the employees, identifying and providing solutions for any potential issues and worker grievances
Consistently ensure high levels of cleanliness, organization, storage and sanitation
Ensuring that kitchen workers maintain personal hygiene and follow the cleanliness and sanitation standards
Ensure food items being prepared are prepared within the established food preparation, portion control and pricing policies.
Manage relationships with distributors and resolve issues with vendors promptly.
Follow the budget established by the restaurant manager.
Ensure safety and sanitation practices in the kitchen.
Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion.
The Requirements:
To be considered for the position you must meet the following requirements:
Relevant qualifications in cookery or hospitality
Minimum 2 years of experience as a Chef in a similar role
At least 2 years’ experience in menu planning
At least 2 years’ experience in dietary and nutritional planning
Passion for great food and presentation
Understanding of, and commitment to, food safety
Experience in kitchen operations and in managing a team
Experience in training kitchen staff
Ability to work well under pressure
Goods ordering and menu costing
Stock control and wastage minimization
Able to work to a flexible roster includes weekends
