Our client, located in Truganina, Victoria, is seeking three experienced Chefs to join their team full-time. With over twenty years in the industry, the restaurant boasts a dedicated and talented team focused on revitalising Indian dining by highlighting authentic, locally sourced cuisine.
The Role:
The Chef will have the chance to work in a vibrant and collaborative team, where they can showcase their creativity through the dishes they prepare. This role not only offers the opportunity to refine their culinary skills and techniques but also provides the freedom to express their unique style and passion in every dish they create.
Key Responsibilities:
• Creating meal plans, estimating food and labour expenses, and procuring necessary food supplies.
• Supervising the quality of dishes throughout the entire cooking and serving process.
• Engaging in discussions about culinary matters with Managers, Dietitians, and both kitchen and service personnel.
• Executing food preparation techniques and guiding cooking methods.
• Organising and cooking dishes.
• Communicating and ensuring adherence to hygiene and safety protocols.
• Overseeing the recruitment and training of personnel.
• Ensuring the proper storage and freezing of food items for optimal preservation.
• Developing new recipes and menu items that align with customer preferences and seasonal ingredients.
• Managing inventory levels, ensuring ingredients are fresh, and minimising waste through efficient stock control practices.
• Collaborating with the front-of-house team to ensure a seamless dining experience and respond to customer feedback on the menu and dishes.
Qualifications:
• Must possess a Certificate IV in Commercial Cookery.
• Should have at least two (2) years of experience as a Professional Chef.
Salary:
$70,000 - $75,000 per annum plus superannuation.
The Role:
The Chef will have the chance to work in a vibrant and collaborative team, where they can showcase their creativity through the dishes they prepare. This role not only offers the opportunity to refine their culinary skills and techniques but also provides the freedom to express their unique style and passion in every dish they create.
Key Responsibilities:
• Creating meal plans, estimating food and labour expenses, and procuring necessary food supplies.
• Supervising the quality of dishes throughout the entire cooking and serving process.
• Engaging in discussions about culinary matters with Managers, Dietitians, and both kitchen and service personnel.
• Executing food preparation techniques and guiding cooking methods.
• Organising and cooking dishes.
• Communicating and ensuring adherence to hygiene and safety protocols.
• Overseeing the recruitment and training of personnel.
• Ensuring the proper storage and freezing of food items for optimal preservation.
• Developing new recipes and menu items that align with customer preferences and seasonal ingredients.
• Managing inventory levels, ensuring ingredients are fresh, and minimising waste through efficient stock control practices.
• Collaborating with the front-of-house team to ensure a seamless dining experience and respond to customer feedback on the menu and dishes.
Qualifications:
• Must possess a Certificate IV in Commercial Cookery.
• Should have at least two (2) years of experience as a Professional Chef.
Salary:
$70,000 - $75,000 per annum plus superannuation.
