AIM OF THE ROLE:
The role of a chef in our restaurant is multifaceted, and the aims are diverse, encompassing various aspects of kitchen management, food quality, customer satisfaction, and overall restaurant success.
In order to be considered for this role, the right candidate needs to have:
• AQF on-the-job training and formal education of certificate level from a recognized Institution. Or
• At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances, relevant experience and/or on-the-job training may be required in addition to the formal qualification.
• 5 to 10 years of work experience including at least one year experience in Australia.
• Practical experience in a professional kitchen is necessary.
• Experience gained in a leadership capacity is an advantage.
• Certification in food safety and hygiene. This ensures that chefs are knowledgeable about and compliant with health and safety regulations.
Essential Requirement of the role: Proficiency in preparing and cooking authentic Sri Lankan cuisine is preferred.
As a chef in our Sri Lankan restaurant, Fusion Canberra Pty Ltd TA Banana Leaf, candidates must demonstrate a high level of skill and expertise in crafting traditional Sri Lankan dishes. This role will possess the ability to create flavorful and authentic meals that reflect the rich culinary heritage of Sri Lanka. Knowledge of traditional cooking techniques, use of local ingredients, and a passion for delivering an exceptional dining experience are critical to this role.
Ami of this role is to showcase a proven track record in preparing a diverse range of Sri Lankan dishes, ensuring that the authenticity and quality of the cuisine are maintained. The ability to innovate within the framework of traditional recipes is also valued.
SCOPE OF THE ROLE
The scope of the chef's role is dynamic, and chefs often wear many hats to contribute to the overall success of the restaurant.
1. Menu Planning and Development: Chefs are typically expected to create, update, and refine the menu. This includes selecting dishes, determining portion sizes, and considering factors such as seasonality, cost, and dietary preferences.
2. Food Preparation and Cooking: A significant part of the chef's role involves hands-on cooking and food preparation. Chefs are skilled in a variety of culinary techniques and are responsible for ensuring that all dishes meet quality standards.
3. Kitchen Management: Chefs oversee the day-to-day operations of the kitchen. This includes organizing workflow, managing kitchen staff, and ensuring that tasks are completed efficiently. They may also be involved in scheduling and staff training.
4. Quality Control: Maintaining consistent food quality is a key responsibility. Chefs taste dishes, check presentation, and monitor the work of the kitchen staff to ensure that each dish meets the established standards.
5. Cost Control and Budgeting: Chefs are often involved in managing the kitchen budget. This includes controlling food costs, minimizing waste, and optimizing inventory management to achieve financial goals.
6. Creativity and Innovation: Chefs bring creativity to the kitchen by developing new recipes, experimenting with ingredients, and staying abreast of culinary trends. This creativity contributes to the restaurant's uniqueness and competitiveness.
7. Health and Safety Compliance: Ensuring a safe and hygienic kitchen environment is crucial. Chefs must adhere to health and safety regulations, implement sanitation practices, and train staff on proper food handling.
8. Customer Interaction: In some establishments, chefs interact directly with customers, taking special orders, addressing dietary restrictions, and occasionally coming out of the kitchen to receive feedback or answer questions.
9. Collaboration with Front-of-House: Chefs should collaborate with front-of-house staff to ensure a seamless dining experience. This involves effective communication, especially regarding menu changes, special requests, and customer preferences.
10. Training and Development: Chefs play a role in training and developing kitchen staff. This includes imparting culinary skills, teaching proper techniques, and fostering a positive and productive work environment.
11. Event Planning: In some cases, chefs may be involved in planning and executing special events or themed dinners, which requires additional creativity and organizational skills.
THE MAIN DUTIES OF THIS ROLE INCLUDE:
1. Menu Planning: Playing a key role in designing the menu. Create dishes, taking into consideration factors such as seasonality, cost, and customer preferences.
2. Recipe Creation and Development: Creating and modifying recipes. May experiment with flavors, textures, and presentation to develop unique and appealing dishes.
3. Food Preparation: should directly involve in preparing and cooking food. This includes chopping, marinating, grilling, sautéing, and other cooking techniques.
4. Supervision of Kitchen Staff: supervise a team of cooks and other kitchen staff. Be responsible for training, scheduling, and ensuring that everyone is following proper food safety and hygiene protocols.
5. Inventory Management: oversee the ordering and management of food supplies. Maintain an inventory of ingredients, monitor freshness, and minimize waste.
6. Quality Control: ensure that all dishes leaving the kitchen meet the established quality standards. This involves tasting food, checking presentation, and adjusting seasoning if necessary.
7. Food Safety and Hygiene: Be responsible for maintaining a clean and safe kitchen environment. This includes proper food storage, handling, and ensuring that all staff adhere to health and safety regulations.
8. Budgeting and Cost Control: Be involved in budgeting for the kitchen, controlling costs, and maximizing profitability. This involves managing food costs, portion control, and minimizing waste.
9. Creativity: A chef's creativity is often reflected in the presentation and flavour combinations of dishes. Therefore, expected to experiment with new ingredients and techniques to keep the menu fresh and interesting.
10. Customer Interaction: Interact directly with customers, taking special orders, accommodating dietary restrictions, and receiving feedback.
11. Event Planning: Be involved in planning and executing special events or themed dinners. This can involve creating unique menus and coordinating with other staff.
12. Adaptability: Need to be adaptable and able to handle the fast-paced and sometimes stressful nature of a kitchen. They must be able to think on their feet and make quick decisions.
OTHER DUTIES
• To contribute to the overall growth and success of the company by proactively contributing ideas and areas for continuous improvement and development
• To maintain a safe working environment by complying with procedures, rules, and regulations
• To contribute to the team effort by working with others to achieve results as needed
OCCUPATIONAL HEALTH AND SAFETY
Health and Safety Compliance: Ensuring a safe and hygienic kitchen environment is setup always. Chefs must adhere to health and safety regulations, implement sanitation practices, and train staff on proper food handling including;
• To operate safety equipment and use safe work habits
• To detect faulty operation of equipment or defective materials and notify management
• To work independently with a minimum of supervision
HOURS OF WORK
This is a full-time role where the incumbent will be expected to work at least 38 hours per week. The shifts required to be worked may vary from time to time.
Salary: $73,000 - $75,000 + Super
Only eligible and shortlisted applicants will be contacted.
The role of a chef in our restaurant is multifaceted, and the aims are diverse, encompassing various aspects of kitchen management, food quality, customer satisfaction, and overall restaurant success.
In order to be considered for this role, the right candidate needs to have:
• AQF on-the-job training and formal education of certificate level from a recognized Institution. Or
• At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances, relevant experience and/or on-the-job training may be required in addition to the formal qualification.
• 5 to 10 years of work experience including at least one year experience in Australia.
• Practical experience in a professional kitchen is necessary.
• Experience gained in a leadership capacity is an advantage.
• Certification in food safety and hygiene. This ensures that chefs are knowledgeable about and compliant with health and safety regulations.
Essential Requirement of the role: Proficiency in preparing and cooking authentic Sri Lankan cuisine is preferred.
As a chef in our Sri Lankan restaurant, Fusion Canberra Pty Ltd TA Banana Leaf, candidates must demonstrate a high level of skill and expertise in crafting traditional Sri Lankan dishes. This role will possess the ability to create flavorful and authentic meals that reflect the rich culinary heritage of Sri Lanka. Knowledge of traditional cooking techniques, use of local ingredients, and a passion for delivering an exceptional dining experience are critical to this role.
Ami of this role is to showcase a proven track record in preparing a diverse range of Sri Lankan dishes, ensuring that the authenticity and quality of the cuisine are maintained. The ability to innovate within the framework of traditional recipes is also valued.
SCOPE OF THE ROLE
The scope of the chef's role is dynamic, and chefs often wear many hats to contribute to the overall success of the restaurant.
1. Menu Planning and Development: Chefs are typically expected to create, update, and refine the menu. This includes selecting dishes, determining portion sizes, and considering factors such as seasonality, cost, and dietary preferences.
2. Food Preparation and Cooking: A significant part of the chef's role involves hands-on cooking and food preparation. Chefs are skilled in a variety of culinary techniques and are responsible for ensuring that all dishes meet quality standards.
3. Kitchen Management: Chefs oversee the day-to-day operations of the kitchen. This includes organizing workflow, managing kitchen staff, and ensuring that tasks are completed efficiently. They may also be involved in scheduling and staff training.
4. Quality Control: Maintaining consistent food quality is a key responsibility. Chefs taste dishes, check presentation, and monitor the work of the kitchen staff to ensure that each dish meets the established standards.
5. Cost Control and Budgeting: Chefs are often involved in managing the kitchen budget. This includes controlling food costs, minimizing waste, and optimizing inventory management to achieve financial goals.
6. Creativity and Innovation: Chefs bring creativity to the kitchen by developing new recipes, experimenting with ingredients, and staying abreast of culinary trends. This creativity contributes to the restaurant's uniqueness and competitiveness.
7. Health and Safety Compliance: Ensuring a safe and hygienic kitchen environment is crucial. Chefs must adhere to health and safety regulations, implement sanitation practices, and train staff on proper food handling.
8. Customer Interaction: In some establishments, chefs interact directly with customers, taking special orders, addressing dietary restrictions, and occasionally coming out of the kitchen to receive feedback or answer questions.
9. Collaboration with Front-of-House: Chefs should collaborate with front-of-house staff to ensure a seamless dining experience. This involves effective communication, especially regarding menu changes, special requests, and customer preferences.
10. Training and Development: Chefs play a role in training and developing kitchen staff. This includes imparting culinary skills, teaching proper techniques, and fostering a positive and productive work environment.
11. Event Planning: In some cases, chefs may be involved in planning and executing special events or themed dinners, which requires additional creativity and organizational skills.
THE MAIN DUTIES OF THIS ROLE INCLUDE:
1. Menu Planning: Playing a key role in designing the menu. Create dishes, taking into consideration factors such as seasonality, cost, and customer preferences.
2. Recipe Creation and Development: Creating and modifying recipes. May experiment with flavors, textures, and presentation to develop unique and appealing dishes.
3. Food Preparation: should directly involve in preparing and cooking food. This includes chopping, marinating, grilling, sautéing, and other cooking techniques.
4. Supervision of Kitchen Staff: supervise a team of cooks and other kitchen staff. Be responsible for training, scheduling, and ensuring that everyone is following proper food safety and hygiene protocols.
5. Inventory Management: oversee the ordering and management of food supplies. Maintain an inventory of ingredients, monitor freshness, and minimize waste.
6. Quality Control: ensure that all dishes leaving the kitchen meet the established quality standards. This involves tasting food, checking presentation, and adjusting seasoning if necessary.
7. Food Safety and Hygiene: Be responsible for maintaining a clean and safe kitchen environment. This includes proper food storage, handling, and ensuring that all staff adhere to health and safety regulations.
8. Budgeting and Cost Control: Be involved in budgeting for the kitchen, controlling costs, and maximizing profitability. This involves managing food costs, portion control, and minimizing waste.
9. Creativity: A chef's creativity is often reflected in the presentation and flavour combinations of dishes. Therefore, expected to experiment with new ingredients and techniques to keep the menu fresh and interesting.
10. Customer Interaction: Interact directly with customers, taking special orders, accommodating dietary restrictions, and receiving feedback.
11. Event Planning: Be involved in planning and executing special events or themed dinners. This can involve creating unique menus and coordinating with other staff.
12. Adaptability: Need to be adaptable and able to handle the fast-paced and sometimes stressful nature of a kitchen. They must be able to think on their feet and make quick decisions.
OTHER DUTIES
• To contribute to the overall growth and success of the company by proactively contributing ideas and areas for continuous improvement and development
• To maintain a safe working environment by complying with procedures, rules, and regulations
• To contribute to the team effort by working with others to achieve results as needed
OCCUPATIONAL HEALTH AND SAFETY
Health and Safety Compliance: Ensuring a safe and hygienic kitchen environment is setup always. Chefs must adhere to health and safety regulations, implement sanitation practices, and train staff on proper food handling including;
• To operate safety equipment and use safe work habits
• To detect faulty operation of equipment or defective materials and notify management
• To work independently with a minimum of supervision
HOURS OF WORK
This is a full-time role where the incumbent will be expected to work at least 38 hours per week. The shifts required to be worked may vary from time to time.
Salary: $73,000 - $75,000 + Super
Only eligible and shortlisted applicants will be contacted.
