Placed.au is looking for several full-time positions for our client who has multiple restaurants in various areas of Melbourne, Victoria. Our client currently has the following vacancies, Chef and Restaurant Manager. As a member of the team, you will showcase your passion for the culinary arts and experience in ensuring seamless daily operations. Apply today and get the benefits of working in a thriving environment, a great work culture, and competitive pay.
Position: Chef
Job description:
· Prepare a range of meals for guests of the venue, including, breakfast, lunch, dinner, and snacks to a high standard.
· Provide ideas and plan for specialized events and future menus.
· Ensure menus, food standards, procedures, and processes are followed.
· Supervise and manage kitchen operations as required.
· Ensure the cleanliness of the kitchen area according to health regulation standards.
· Monitor kitchen stocks and ensure that supplies are ordered as required.
· Ensure food costs remain at a satisfactory level.
Qualifications/Attributes:
· Must hold a Certificate IV in Commercial Cookery or higher 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 the willingness to collaborate with other colleagues.
· Must be obsessed with cooking, including unique and emerging trends.
· Must have good planning and organisational skills.
· Ability to adapt and work in a fast-paced environment.
Position: Restaurant Manager
Job Description:
· Oversee the daily operations of the restaurant.
· Manage financial performance and take appropriate actions to improve profitability.
· Monitor food and beverage quality served to ensure consistent high-quality standards.
· Collaborate with the management team and director to create a detailed budget and implement cost control measures.
· Collaborate with the management team and kitchen staff to develop menu items aligned with the preferences of the target demographic, seasonal availability of ingredients, and budgetary constraints.
· Price food and beverage items according to the set budget and identify areas to reduce costs and improve profitability.
· Devise and maintain an inventory system and keep accurate records of stock and financial transactions.
· Liaise effectively with suppliers to order inventory, ensuring purchased items remain in line with budgets.
· Liaise with patrons upon completion of meals to ensure satisfaction.
· Address any patron concerns or complaints by informing staff of certain areas that require improvement.
· Oversee, select, and train staff to address any gaps in knowledge as required.
· Conduct training sessions with staff on a regular basis to ensure knowledge of restaurant standards and procedures is kept up-to-date.
· Record daily sales and create end-of-day reports.
· Develop and implement marketing strategies to attract and retain customers.
· Create rosters that guarantee adequate staffing levels to promote smooth operations.
· Organise special functions, ensuring an appropriate number of staff are on hand.
· Ensuring restaurant cleanliness and compliance with Occupational Health and Safety Standards.
Qualifications/Attributes:
· Holds a diploma in the relevant 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.
· Must have self-motivation and passion for hospitality.
· Possesses knowledge to facilitate training and supervise restaurant staff’s daily work routine.
· Must be highly personable with good communication skills, creative, and results-oriented.
· Ability to collaborate with the chef in doing and planning menus, budgeting, costing, and other important facets of restaurant operations.
· Must be familiar with the sanitation and safety protocols for restaurants.
Salary Range: $70,000 - $80,000 p.a. excluding superannuation.
Position: Chef
Job description:
· Prepare a range of meals for guests of the venue, including, breakfast, lunch, dinner, and snacks to a high standard.
· Provide ideas and plan for specialized events and future menus.
· Ensure menus, food standards, procedures, and processes are followed.
· Supervise and manage kitchen operations as required.
· Ensure the cleanliness of the kitchen area according to health regulation standards.
· Monitor kitchen stocks and ensure that supplies are ordered as required.
· Ensure food costs remain at a satisfactory level.
Qualifications/Attributes:
· Must hold a Certificate IV in Commercial Cookery or higher 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 the willingness to collaborate with other colleagues.
· Must be obsessed with cooking, including unique and emerging trends.
· Must have good planning and organisational skills.
· Ability to adapt and work in a fast-paced environment.
Position: Restaurant Manager
Job Description:
· Oversee the daily operations of the restaurant.
· Manage financial performance and take appropriate actions to improve profitability.
· Monitor food and beverage quality served to ensure consistent high-quality standards.
· Collaborate with the management team and director to create a detailed budget and implement cost control measures.
· Collaborate with the management team and kitchen staff to develop menu items aligned with the preferences of the target demographic, seasonal availability of ingredients, and budgetary constraints.
· Price food and beverage items according to the set budget and identify areas to reduce costs and improve profitability.
· Devise and maintain an inventory system and keep accurate records of stock and financial transactions.
· Liaise effectively with suppliers to order inventory, ensuring purchased items remain in line with budgets.
· Liaise with patrons upon completion of meals to ensure satisfaction.
· Address any patron concerns or complaints by informing staff of certain areas that require improvement.
· Oversee, select, and train staff to address any gaps in knowledge as required.
· Conduct training sessions with staff on a regular basis to ensure knowledge of restaurant standards and procedures is kept up-to-date.
· Record daily sales and create end-of-day reports.
· Develop and implement marketing strategies to attract and retain customers.
· Create rosters that guarantee adequate staffing levels to promote smooth operations.
· Organise special functions, ensuring an appropriate number of staff are on hand.
· Ensuring restaurant cleanliness and compliance with Occupational Health and Safety Standards.
Qualifications/Attributes:
· Holds a diploma in the relevant 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.
· Must have self-motivation and passion for hospitality.
· Possesses knowledge to facilitate training and supervise restaurant staff’s daily work routine.
· Must be highly personable with good communication skills, creative, and results-oriented.
· Ability to collaborate with the chef in doing and planning menus, budgeting, costing, and other important facets of restaurant operations.
· Must be familiar with the sanitation and safety protocols for restaurants.
Salary Range: $70,000 - $80,000 p.a. excluding superannuation.
