Placed.au is looking for a full-time Chef de Partie, Sous Chef,Junior Sous Chef, Head Chef, and Restaurant Manager to work for our client in Ararat, Victoria. Apply today and get the benefits of working in a thriving environment with a great work culture, and competitive pay.
Position: Chef de Partie
•Prepare ingredients and execute cooking techniques to create high-quality dishes, following established recipes and standards.
•Specialise in a designated kitchen section, taking ownership of its operations and maintaining excellence in your area of expertise.
•Skilfully plate and garnish dishes to ensure they meet the visual standards of the restaurant.
•Maintain the highest levels of food quality, taste, and consistency by conducting regular taste tests and inspections.
•Work collaboratively with fellow chefs and kitchen staff to coordinate and expedite orders efficiently.
•Assist in managing inventory, including stock rotation, ordering, and ensuring freshness and quality of ingredients.
•Adhere to all food safety and sanitation guidelines, ensuring a clean and safe kitchen environment.
•Contribute ideas and suggestions for menu enhancements and new dish creations.
•Provide guidance and support to junior kitchen staff, fostering a positive and productive work environment.
Qualifications/Attributes:
•Must hold a relevant Certificate IV in Commercial Cookery or at least 3 years of relevant work experience to substitute for the formal qualifications.
•Must possess a minimum of 2 years of relevant work experience.
•Working knowledge of all required kitchen tools and machinery.
•Ability to plan and promote menus.
•Must have strong culinary skills and expertise in your designated section.
•Must have a keen eye for detail and quality.
•Experience in pastry making can be an advantage.
Position: Sous Chef
•Collaborate with the Head Chef, restaurant managers, and director to craft innovative menus, taking into account seasonal ingredient availability and cost considerations.
•Estimate and manage expenses related to food, cooking equipment, utensils, and labour.
•Procure ingredients while adhering to budget constraints and maintaining optimal stock levels.
•Ensure consistency in the preparation and presentation of all menu items.
•Step up to lead and supervise the kitchen team in the absence of the Head Chef.
•Prepare and cook a diverse range of dishes, upholding stringent quality, portion size, presentation, and food safety standards.
•Foster effective communication channels with senior management, kitchen staff, and wait staff to promptly address and resolve any food preparation issues or customer complaints.
•Mentor and train junior kitchen staff, imparting knowledge on essential food preparation techniques.
•Maintain comprehensive records related to food safety and associated activities.
•Uphold kitchen cleanliness, ensuring full compliance with Occupational Health and Safety, food hygiene, and food safety regulations.
•Dedicate time to attend requisite training sessions, enhancing competencies vital to the restaurant's success.
•Contribute to staff performance reviews for kitchen personnel, collaborating closely with the Head Chef and restaurant manager:
•Adhere to the uniform code to maintain a professional appearance.
Qualifications/Attributes:
•Must hold a Certificate IV in Commercial Cookery or at least 3 years of relevant work experience in lieu of the qualification
•Must possess at least a minimum of 2 years of relevant work experience.
•Must have the willingness to collaborate with other colleagues.
•Must have good planning and organisational skills.
Position: Junior Sous Chef
•Support the senior chefs in preparing and cooking dishes according to established recipes and quality standards.
•Ensure that all menu items are prepared consistently and adhere to portion size, presentation, and quality standards.
•Assist with inventory control, including ordering and receiving supplies, monitoring stock levels, and minimising waste.
•Help maintain high standards of food quality, taste, and presentation, conducting regular quality checks.
•Contribute to maintaining a clean, organised, and safe kitchen environment, following food safety and sanitation guidelines.
•Train and mentor junior kitchen staff, providing guidance on cooking techniques, safety procedures, and kitchen protocols.
•Collaborate with senior chefs in developing and testing new dishes, considering factors like ingredient availability and cost.
•Ensure strict adherence to food safety regulations and standards.
•Collaborate with front-of-house staff to meet guest expectations, addressing special dietary requests or issues promptly.
•In the absence of senior chefs, assume leadership of kitchen operations during shifts.
•Assist with any tasks delegated by the Head Chef or Executive Chef.
Qualifications/Attributes:
•Must hold a Certificate IV in Commercial Cookery or at least 3 years of relevant work experience in lieu of the qualification
•Must possess at least a minimum of 2 years of relevant work experience.
•Must have the willingness to collaborate with other colleagues.
•Must have good planning and organisational skills.
•Ability to adapt and work in a fast-paced environment.
Position: Head Chef
•Lead and direct all kitchen team members during the food preparation process.
•Develop fresh, seasonal, and contemporary menus to boost operations and sales.
•Collaborate with management to create budgets.
•Manage costs of ingredients, supplies, and labour, and make necessary adjustments to ensure the kitchen is operating profitably.
•Oversee kitchen team members during the food preparation process and approve dishes before they are served to ensure uniform serving size, appearance, and taste.
•Cook and prepare menu items to a consistently high-quality standard.
•Maintain and enforce relevant hygiene, food safety, and Occupational Workplace Health and Safety standards, attending to any hazards as necessary.
•Train kitchen team on food preparation techniques and procedures, providing ongoing support, guidance, and feedback.
•Stock procurement, ordering, and inventory management.
•Rostering and labour control in accordance with budgets.
•Streamline processes and develop best practise techniques.
•Oversee and maintain kitchen cleaning and maintenance program.
•Collaborate with all business units to ensure a One-Team philosophy.
•Assist in hiring new kitchen team members in collaboration with management.
•Profit and Loss analysis and reporting.
Qualifications/Attributes:
•Must hold a Certificate IV in Commercial Cookery or at least 3 years of relevant work experience in lieu of the formal qualification.
•Must possess at least a minimum of 2 years of relevant work experience.
•Have outstanding communication and leadership skills.
•Must have good planning and organisational skills.
Position: Restaurant Manager
•Collaborate with the management team to create budgets, control costs, and improve profitability.
•Develop and price menu items in line with customer preferences and budget.
•Manage inventory, liaise with suppliers, and maintain accurate records of stock and financial transactions.
•Ensure customer satisfaction, address complaints, and oversee staff training to maintain high standards.
•Develop marketing strategies, create rosters, organise special functions, and ensure cleanliness and compliance with health and safety standards.
Qualifications/Attributes:
•Must hold a Diploma in Hospitality Management or a related field or at least 3 years of relevant work experience in lieu of the qualification.
•Must possess at least a minimum of 2 years of relevant work experience.
•Have outstanding communication and leadership skills.
•Must have outstanding attention to detail.
•Must have good planning and organisational skills.
Salary Range: $65,000 - $85,000 p.a. excluding superannuation.
Position: Chef de Partie
•Prepare ingredients and execute cooking techniques to create high-quality dishes, following established recipes and standards.
•Specialise in a designated kitchen section, taking ownership of its operations and maintaining excellence in your area of expertise.
•Skilfully plate and garnish dishes to ensure they meet the visual standards of the restaurant.
•Maintain the highest levels of food quality, taste, and consistency by conducting regular taste tests and inspections.
•Work collaboratively with fellow chefs and kitchen staff to coordinate and expedite orders efficiently.
•Assist in managing inventory, including stock rotation, ordering, and ensuring freshness and quality of ingredients.
•Adhere to all food safety and sanitation guidelines, ensuring a clean and safe kitchen environment.
•Contribute ideas and suggestions for menu enhancements and new dish creations.
•Provide guidance and support to junior kitchen staff, fostering a positive and productive work environment.
Qualifications/Attributes:
•Must hold a relevant Certificate IV in Commercial Cookery or at least 3 years of relevant work experience to substitute for the formal qualifications.
•Must possess a minimum of 2 years of relevant work experience.
•Working knowledge of all required kitchen tools and machinery.
•Ability to plan and promote menus.
•Must have strong culinary skills and expertise in your designated section.
•Must have a keen eye for detail and quality.
•Experience in pastry making can be an advantage.
Position: Sous Chef
•Collaborate with the Head Chef, restaurant managers, and director to craft innovative menus, taking into account seasonal ingredient availability and cost considerations.
•Estimate and manage expenses related to food, cooking equipment, utensils, and labour.
•Procure ingredients while adhering to budget constraints and maintaining optimal stock levels.
•Ensure consistency in the preparation and presentation of all menu items.
•Step up to lead and supervise the kitchen team in the absence of the Head Chef.
•Prepare and cook a diverse range of dishes, upholding stringent quality, portion size, presentation, and food safety standards.
•Foster effective communication channels with senior management, kitchen staff, and wait staff to promptly address and resolve any food preparation issues or customer complaints.
•Mentor and train junior kitchen staff, imparting knowledge on essential food preparation techniques.
•Maintain comprehensive records related to food safety and associated activities.
•Uphold kitchen cleanliness, ensuring full compliance with Occupational Health and Safety, food hygiene, and food safety regulations.
•Dedicate time to attend requisite training sessions, enhancing competencies vital to the restaurant's success.
•Contribute to staff performance reviews for kitchen personnel, collaborating closely with the Head Chef and restaurant manager:
•Adhere to the uniform code to maintain a professional appearance.
Qualifications/Attributes:
•Must hold a Certificate IV in Commercial Cookery or at least 3 years of relevant work experience in lieu of the qualification
•Must possess at least a minimum of 2 years of relevant work experience.
•Must have the willingness to collaborate with other colleagues.
•Must have good planning and organisational skills.
Position: Junior Sous Chef
•Support the senior chefs in preparing and cooking dishes according to established recipes and quality standards.
•Ensure that all menu items are prepared consistently and adhere to portion size, presentation, and quality standards.
•Assist with inventory control, including ordering and receiving supplies, monitoring stock levels, and minimising waste.
•Help maintain high standards of food quality, taste, and presentation, conducting regular quality checks.
•Contribute to maintaining a clean, organised, and safe kitchen environment, following food safety and sanitation guidelines.
•Train and mentor junior kitchen staff, providing guidance on cooking techniques, safety procedures, and kitchen protocols.
•Collaborate with senior chefs in developing and testing new dishes, considering factors like ingredient availability and cost.
•Ensure strict adherence to food safety regulations and standards.
•Collaborate with front-of-house staff to meet guest expectations, addressing special dietary requests or issues promptly.
•In the absence of senior chefs, assume leadership of kitchen operations during shifts.
•Assist with any tasks delegated by the Head Chef or Executive Chef.
Qualifications/Attributes:
•Must hold a Certificate IV in Commercial Cookery or at least 3 years of relevant work experience in lieu of the qualification
•Must possess at least a minimum of 2 years of relevant work experience.
•Must have the willingness to collaborate with other colleagues.
•Must have good planning and organisational skills.
•Ability to adapt and work in a fast-paced environment.
Position: Head Chef
•Lead and direct all kitchen team members during the food preparation process.
•Develop fresh, seasonal, and contemporary menus to boost operations and sales.
•Collaborate with management to create budgets.
•Manage costs of ingredients, supplies, and labour, and make necessary adjustments to ensure the kitchen is operating profitably.
•Oversee kitchen team members during the food preparation process and approve dishes before they are served to ensure uniform serving size, appearance, and taste.
•Cook and prepare menu items to a consistently high-quality standard.
•Maintain and enforce relevant hygiene, food safety, and Occupational Workplace Health and Safety standards, attending to any hazards as necessary.
•Train kitchen team on food preparation techniques and procedures, providing ongoing support, guidance, and feedback.
•Stock procurement, ordering, and inventory management.
•Rostering and labour control in accordance with budgets.
•Streamline processes and develop best practise techniques.
•Oversee and maintain kitchen cleaning and maintenance program.
•Collaborate with all business units to ensure a One-Team philosophy.
•Assist in hiring new kitchen team members in collaboration with management.
•Profit and Loss analysis and reporting.
Qualifications/Attributes:
•Must hold a Certificate IV in Commercial Cookery or at least 3 years of relevant work experience in lieu of the formal qualification.
•Must possess at least a minimum of 2 years of relevant work experience.
•Have outstanding communication and leadership skills.
•Must have good planning and organisational skills.
Position: Restaurant Manager
•Collaborate with the management team to create budgets, control costs, and improve profitability.
•Develop and price menu items in line with customer preferences and budget.
•Manage inventory, liaise with suppliers, and maintain accurate records of stock and financial transactions.
•Ensure customer satisfaction, address complaints, and oversee staff training to maintain high standards.
•Develop marketing strategies, create rosters, organise special functions, and ensure cleanliness and compliance with health and safety standards.
Qualifications/Attributes:
•Must hold a Diploma in Hospitality Management or a related field or at least 3 years of relevant work experience in lieu of the qualification.
•Must possess at least a minimum of 2 years of relevant work experience.
•Have outstanding communication and leadership skills.
•Must have outstanding attention to detail.
•Must have good planning and organisational skills.
Salary Range: $65,000 - $85,000 p.a. excluding superannuation.
