Our client, the Junction Hotel, is looking for a full-time Chef to join their team. Situated in the heart of Newport Victoria. They offer exceptional food with a focus on seasonality, fresh takes on classic dishes and exquisite drink pairings. The Junction Hotel has a welcoming Beer Hall with 14 craft beers on tap, an elegant wine room, lively function areas and lush outdoor spaces, all humming with locals indulging in their favourite food and drinks.
The annual salary for the role is between $73,500 plus superannuation.
The Role
The Chef will have the opportunity to work in a truly dynamic team with the chance to display their creativity in the dishes that they create. They will not only be able to hone their cooking skills and techniques but will also have the freedom to express themselves in the dishes they create.
Responsibilities include:
• Plan, direct, and supervise the food preparation and cooking activities.
• Determine how food should be presented, and create decorative food displays.
• Establish production schedules & staff requirements necessary to ensure service delivery.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing & presentation of food.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs.
• Arrange equipment purchases and repairs.
• Meet with sales representatives to negotiate prices and order supplies.
• Prepare and cook a variety of foods, whether regularly or for events or visitors.
• Oversee and plan the actions of chefs and other personnel who prepare food.
• Collaborate with other personnel to plan and develop recipes and menus, considering such factors as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met, as well as the quantity and quality of received products.
• Demonstrate new cooking techniques and equipment to staff and record production and operational data on specified forms.
Qualifications
? Must possess at least a Diploma in Hospitality
? Minimum 1-2 years of experience as a Chef
? Experience and knowledge of modern Australian cuisine is essential
? Must be able to work with proteins like pork, beef and seafood
? Must know how to prepare meals to dietary requirements
? Experience in kitchen operations and in managing a team
? Australian citizens and permanent residents are preferred
The annual salary for the role is between $73,500 plus superannuation.
The Role
The Chef will have the opportunity to work in a truly dynamic team with the chance to display their creativity in the dishes that they create. They will not only be able to hone their cooking skills and techniques but will also have the freedom to express themselves in the dishes they create.
Responsibilities include:
• Plan, direct, and supervise the food preparation and cooking activities.
• Determine how food should be presented, and create decorative food displays.
• Establish production schedules & staff requirements necessary to ensure service delivery.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing & presentation of food.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs.
• Arrange equipment purchases and repairs.
• Meet with sales representatives to negotiate prices and order supplies.
• Prepare and cook a variety of foods, whether regularly or for events or visitors.
• Oversee and plan the actions of chefs and other personnel who prepare food.
• Collaborate with other personnel to plan and develop recipes and menus, considering such factors as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met, as well as the quantity and quality of received products.
• Demonstrate new cooking techniques and equipment to staff and record production and operational data on specified forms.
Qualifications
? Must possess at least a Diploma in Hospitality
? Minimum 1-2 years of experience as a Chef
? Experience and knowledge of modern Australian cuisine is essential
? Must be able to work with proteins like pork, beef and seafood
? Must know how to prepare meals to dietary requirements
? Experience in kitchen operations and in managing a team
? Australian citizens and permanent residents are preferred
