Barton Milk Bar, Melbourne Vic 3204, seeks a full-time Commis Chef.
As a POSITION you will have a creative approach to consulting on menu design with a focus on
Seasonal produce, delivering honest and delicious food.
We are offering you a salary package of $70,000 to $80,000 plus superannuation. The Salary requires you to work between 38 to 40 hours per week.
We seek an applicant who:
• Has experience in putting high quality food on the pass, and maintains high standards
• Has strong leadership and management skills with the ability to create a motivating environment
• Has a minimum 12 months experience working in a café
• Is available to work weekends
• Experience cooking and managing a kitchen team
• Has no issue with following directions
• Understanding of food health, safety and handling procedures
• Is an excellent multi-tasker with good initiative
• Possesses a demonstrable passion for food
• Has excellent inter-personal skills, maintaining a calm demeanour in high-pressure situations and uses these traits to perform well in a team
• Is open to having input into seasonal menu design and on-going dish development
• Seeks to further their skillset and food knowledge by showcasing local produce
The role on offer is a full time and will sit within an established team, with long-term goals and new opportunities on the horizon.
Your responsibilities in the kitchen will include but not limited to:
• Designing menus including seasonal menus, daily/weekly specials and selecting plate presentation
• Overseeing delivery of stock of food and equipment supplies and doing purchase orders
• Ensuring freshness and quality in the ingredients and preparation of meals
• Demonstrate new cooking techniques and equipment to staff
• Prepare and cook foods for dining and function service
• Implementing and enforcing hygiene regulations and examining equipment for cleanliness
• Food stocktaking procedures and waste management
• Day to day temperature check
• Provide and record a program of basic training for all new members of staff and communicate performance and development issues on a regular basis
• Manage the team of kitchen staff during service
The position is not limited to qualified chefs with a Certificate IV and a Diploma of Hospitality with two years’ experience, but without qualifications you will require to have a minimum of three years' experience working in busy kitchens.
If you are vibrant, team focused and want to work with us at our exciting venue, please apply
With your resume. Only short listed candidates will be contacted.
As a POSITION you will have a creative approach to consulting on menu design with a focus on
Seasonal produce, delivering honest and delicious food.
We are offering you a salary package of $70,000 to $80,000 plus superannuation. The Salary requires you to work between 38 to 40 hours per week.
We seek an applicant who:
• Has experience in putting high quality food on the pass, and maintains high standards
• Has strong leadership and management skills with the ability to create a motivating environment
• Has a minimum 12 months experience working in a café
• Is available to work weekends
• Experience cooking and managing a kitchen team
• Has no issue with following directions
• Understanding of food health, safety and handling procedures
• Is an excellent multi-tasker with good initiative
• Possesses a demonstrable passion for food
• Has excellent inter-personal skills, maintaining a calm demeanour in high-pressure situations and uses these traits to perform well in a team
• Is open to having input into seasonal menu design and on-going dish development
• Seeks to further their skillset and food knowledge by showcasing local produce
The role on offer is a full time and will sit within an established team, with long-term goals and new opportunities on the horizon.
Your responsibilities in the kitchen will include but not limited to:
• Designing menus including seasonal menus, daily/weekly specials and selecting plate presentation
• Overseeing delivery of stock of food and equipment supplies and doing purchase orders
• Ensuring freshness and quality in the ingredients and preparation of meals
• Demonstrate new cooking techniques and equipment to staff
• Prepare and cook foods for dining and function service
• Implementing and enforcing hygiene regulations and examining equipment for cleanliness
• Food stocktaking procedures and waste management
• Day to day temperature check
• Provide and record a program of basic training for all new members of staff and communicate performance and development issues on a regular basis
• Manage the team of kitchen staff during service
The position is not limited to qualified chefs with a Certificate IV and a Diploma of Hospitality with two years’ experience, but without qualifications you will require to have a minimum of three years' experience working in busy kitchens.
If you are vibrant, team focused and want to work with us at our exciting venue, please apply
With your resume. Only short listed candidates will be contacted.
