The Client
Seabreeze Cafe and Restaurant, located in the scenic coastal town of Whyalla, South Australia, is looking for talented and passionate chefs to become part of their dynamic team. With multiple positions available, this is an exciting opportunity for culinary professionals who are dedicated to delivering high-quality dishes and exceptional dining experiences.
The Role
The position is fulltime for an annual salary between $73,500 to $80,000 plus superannuation, depending on experience.
The Responsibilities
Designing and updating menus to incorporate seasonal ingredients, customer preferences, and current food trends.
Collaborate with the kitchen team to develop and execute exciting menus
Preparing, cooking, and presenting dishes according to the restaurant's standards, ensuring consistency in taste, appearance, and quality.
Ordering ingredients and supplies, managing stock levels, and controlling waste to ensure the kitchen operates efficiently.
Managing kitchen staff, assigning tasks, and ensuring they follow proper cooking techniques and hygiene standards.
Ensuring all dishes meet the restaurant's quality and safety standards, including taste, presentation, and portion sizes.
Maintaining a clean and safe kitchen environment, adhering to food safety regulations, and overseeing the proper storage of ingredients.
Managing food costs by minimizing waste, using ingredients efficiently, and negotiating with suppliers for the best prices.
Preparing dishes that accommodate customers' dietary needs or preferences, such as gluten-free or vegetarian options.
The Requirements:
Certificate IV in Commercial Cookery or similar
At least 2 years of relevant experience in a professional kitchen
At least 2 years experience in leading a commercial kitchen
At least 2 years of menu planning experience and recipe costing
Expertise in working with seafood, steaks, and other high-quality proteins
Proficiency in the sauté pan, grill & fryer section
Experience in high volume kitchens and functions
Excellent hygiene and food handling standards
Strong stock control and ordering capabilities
A creative mindset with an understanding of current industry trends
Impeccable attention to detail
Capable of working independently and collaboratively within a team.
Reliable, hardworking, with a positive and professional approach
Good English with strong communication and self-management skills
Seabreeze Cafe and Restaurant, located in the scenic coastal town of Whyalla, South Australia, is looking for talented and passionate chefs to become part of their dynamic team. With multiple positions available, this is an exciting opportunity for culinary professionals who are dedicated to delivering high-quality dishes and exceptional dining experiences.
The Role
The position is fulltime for an annual salary between $73,500 to $80,000 plus superannuation, depending on experience.
The Responsibilities
Designing and updating menus to incorporate seasonal ingredients, customer preferences, and current food trends.
Collaborate with the kitchen team to develop and execute exciting menus
Preparing, cooking, and presenting dishes according to the restaurant's standards, ensuring consistency in taste, appearance, and quality.
Ordering ingredients and supplies, managing stock levels, and controlling waste to ensure the kitchen operates efficiently.
Managing kitchen staff, assigning tasks, and ensuring they follow proper cooking techniques and hygiene standards.
Ensuring all dishes meet the restaurant's quality and safety standards, including taste, presentation, and portion sizes.
Maintaining a clean and safe kitchen environment, adhering to food safety regulations, and overseeing the proper storage of ingredients.
Managing food costs by minimizing waste, using ingredients efficiently, and negotiating with suppliers for the best prices.
Preparing dishes that accommodate customers' dietary needs or preferences, such as gluten-free or vegetarian options.
The Requirements:
Certificate IV in Commercial Cookery or similar
At least 2 years of relevant experience in a professional kitchen
At least 2 years experience in leading a commercial kitchen
At least 2 years of menu planning experience and recipe costing
Expertise in working with seafood, steaks, and other high-quality proteins
Proficiency in the sauté pan, grill & fryer section
Experience in high volume kitchens and functions
Excellent hygiene and food handling standards
Strong stock control and ordering capabilities
A creative mindset with an understanding of current industry trends
Impeccable attention to detail
Capable of working independently and collaboratively within a team.
Reliable, hardworking, with a positive and professional approach
Good English with strong communication and self-management skills
