About The Client
COYLA Restaurant is a highly reviewed authentic Indian restaurant in Werribee in Victoria. They are currently looking for an experienced Chef to join their expanding team.
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 between $73,500 to $75,000 depending on experience plus superannuation.
The Responsibilities
Your tasks at the restaurant will consist of:
Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion.
Manages all activities associated with food services.
Cooks & presents the dishes attractively and creatively according to the procedures which is necessary to keep nutrition related to vegetables and meats.
Directs and organizes kitchen staff in the correct preparation and serving of meals.
Ensures meals are presented attractively and at correct temperature.
Plans menu and determine food and labour cost.
Ensures all food temperatures and calibrations are attended regularly.
Discuss food preparation issues with managers and other staff members.
Provides supervision and direction of work practices.
Identifies own learning needs and acts to maintain or improve skills to meet job requirements.
Order kitchen supplies and maintaining adequate inventory.
Communicates appropriately with all staff.
Consistently uses resources and equipment economically and safely.
Ensures all goods and supplies previous are put away in a timely manner on receipt of same.
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
The Requirements:
To be considered for the position you must meet the following requirements:
Strong food knowledge and skills in authentic Indian cuisine
Relevant qualifications in cookery or hospitality
Minimum 2 years of experience as a Chef in a similar role
Minimum 2 years of experience in tandoori cooking is essential
Able to prepare Indian sauces and Tandoori rub mix from scratch
Must be able to work with proteins like beef, lamb and seafood
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
COYLA Restaurant is a highly reviewed authentic Indian restaurant in Werribee in Victoria. They are currently looking for an experienced Chef to join their expanding team.
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 between $73,500 to $75,000 depending on experience plus superannuation.
The Responsibilities
Your tasks at the restaurant will consist of:
Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion.
Manages all activities associated with food services.
Cooks & presents the dishes attractively and creatively according to the procedures which is necessary to keep nutrition related to vegetables and meats.
Directs and organizes kitchen staff in the correct preparation and serving of meals.
Ensures meals are presented attractively and at correct temperature.
Plans menu and determine food and labour cost.
Ensures all food temperatures and calibrations are attended regularly.
Discuss food preparation issues with managers and other staff members.
Provides supervision and direction of work practices.
Identifies own learning needs and acts to maintain or improve skills to meet job requirements.
Order kitchen supplies and maintaining adequate inventory.
Communicates appropriately with all staff.
Consistently uses resources and equipment economically and safely.
Ensures all goods and supplies previous are put away in a timely manner on receipt of same.
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
The Requirements:
To be considered for the position you must meet the following requirements:
Strong food knowledge and skills in authentic Indian cuisine
Relevant qualifications in cookery or hospitality
Minimum 2 years of experience as a Chef in a similar role
Minimum 2 years of experience in tandoori cooking is essential
Able to prepare Indian sauces and Tandoori rub mix from scratch
Must be able to work with proteins like beef, lamb and seafood
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
