About the Job:
To deliver a consistent dining experience that achieves the goals and objectives of our restaurant and ensure that a consistently high standard of meals and service is provided to our diners.
Responsibilities :
Menu Planning
• Work to keep menu fresh and interesting to customers, taking into account any customer feedback and/or online reviews.
• Test and trial new dishes and menu items.
• Stay up to date with dining trends, new recipe ideas, ingredients, dietary requirements etc.
Costing, budgeting & ordering
· Maintain up-to-date costing information for all ingredients used in dishes to ensure cost of goods remains within agreed parameters.
· Cost any new dishes or menu items.
· Planning budgets for the kitchen operations, including staff, ingredient and equipment costs.
· Source fresh and appropriate ingredients for all dishes.
Management, selection and training of staff
· Oversee and supervise all relevant kitchen staff (if any) to ensure the highest standards of meal preparation, presentation and hygiene.
· Assist with the hiring of new kitchen staff as required.
· Ensure all relevant kitchen staff (if any) are appropriately trained in all aspects of meal preparation and procedures, presentation, food storage and general hygiene.
Preparing & cooking food, managing & service
Prepare and cook customer meals to order during service hours.
· Monitor the quality of meals and menu items going out to customers.
· Direct the activities of the relevant kitchen staff, to ensure timely and efficient service.
· Liaising with relevant staff (managers, waiters) to uphold food preparation and service and discussing any issues.
OH&S / Food Safety standards compliance
· Ensuring all aspects of work, health and safety and operational procedures are followed at all times, including for suppliers;
· Managing OHS risks and keeping accurate records of all OHS matters;
Ensuring proper food storage procedures to maintain food preservation.
Qualifications
ESSENTIAL
- Trade qualified to Diploma in Cookery or higher.
- Experience in menu planning and costing
-Previous experience of at least 2 years as a Chef post qualification
Salary - $65,000 - $75,000 Per Year
Job Type: Full-time
Experience: Kitchen: 2 years (Preferred) Work Authorisation: Australia (Preferred) Application
Deadline: 30/11/2024
To deliver a consistent dining experience that achieves the goals and objectives of our restaurant and ensure that a consistently high standard of meals and service is provided to our diners.
Responsibilities :
Menu Planning
• Work to keep menu fresh and interesting to customers, taking into account any customer feedback and/or online reviews.
• Test and trial new dishes and menu items.
• Stay up to date with dining trends, new recipe ideas, ingredients, dietary requirements etc.
Costing, budgeting & ordering
· Maintain up-to-date costing information for all ingredients used in dishes to ensure cost of goods remains within agreed parameters.
· Cost any new dishes or menu items.
· Planning budgets for the kitchen operations, including staff, ingredient and equipment costs.
· Source fresh and appropriate ingredients for all dishes.
Management, selection and training of staff
· Oversee and supervise all relevant kitchen staff (if any) to ensure the highest standards of meal preparation, presentation and hygiene.
· Assist with the hiring of new kitchen staff as required.
· Ensure all relevant kitchen staff (if any) are appropriately trained in all aspects of meal preparation and procedures, presentation, food storage and general hygiene.
Preparing & cooking food, managing & service
Prepare and cook customer meals to order during service hours.
· Monitor the quality of meals and menu items going out to customers.
· Direct the activities of the relevant kitchen staff, to ensure timely and efficient service.
· Liaising with relevant staff (managers, waiters) to uphold food preparation and service and discussing any issues.
OH&S / Food Safety standards compliance
· Ensuring all aspects of work, health and safety and operational procedures are followed at all times, including for suppliers;
· Managing OHS risks and keeping accurate records of all OHS matters;
Ensuring proper food storage procedures to maintain food preservation.
Qualifications
ESSENTIAL
- Trade qualified to Diploma in Cookery or higher.
- Experience in menu planning and costing
-Previous experience of at least 2 years as a Chef post qualification
Salary - $65,000 - $75,000 Per Year
Job Type: Full-time
Experience: Kitchen: 2 years (Preferred) Work Authorisation: Australia (Preferred) Application
Deadline: 30/11/2024
