A&T Hotbread Pty Ltd operates the A&T Hotbread bakery and café in Robinvale, Victoria. We are currently seeking a qualified full time Chef.
Salary offered is $74,000 plus super.
The Chef will be solely responsible for the financial management and operation of the café kitchen. The applicant must have the following skills:
- Diploma in Hospitality Management
- At least 2 years full time work experience as a Chef in a commercial kitchen
- At least 1 year experience in preparing popular South East Asian dishes
- Proven experience in fully managing the operations and budget of a commercial kitchen to success
- Dedication and commitment to preparing delicious meals for a regional cafe
The Chef is responsible for:
- Preparing and cooking South East Asian dishes including Vietnamese rice and noodle soup dishes for regular and seasonable worker clientele
- Baking Vietnamese and European-style breads, pastries, cakes and pies on site
- Managing and supervising all kitchen staff
- Monitoring preparing, timing, presentation and decoration of dishes
- Managing kitchen budget and stock control to ensure profitable outcomes
- Planning menus considering budget, seasonal raw produce, labour and transport costs to a regional location
- Ensuring compliance with food safety procedures and hygiene practices
Salary offered is $74,000 plus super.
The Chef will be solely responsible for the financial management and operation of the café kitchen. The applicant must have the following skills:
- Diploma in Hospitality Management
- At least 2 years full time work experience as a Chef in a commercial kitchen
- At least 1 year experience in preparing popular South East Asian dishes
- Proven experience in fully managing the operations and budget of a commercial kitchen to success
- Dedication and commitment to preparing delicious meals for a regional cafe
The Chef is responsible for:
- Preparing and cooking South East Asian dishes including Vietnamese rice and noodle soup dishes for regular and seasonable worker clientele
- Baking Vietnamese and European-style breads, pastries, cakes and pies on site
- Managing and supervising all kitchen staff
- Monitoring preparing, timing, presentation and decoration of dishes
- Managing kitchen budget and stock control to ensure profitable outcomes
- Planning menus considering budget, seasonal raw produce, labour and transport costs to a regional location
- Ensuring compliance with food safety procedures and hygiene practices
