The Last Local. Come in and take your pick from our range of beers brewed on the premises and enjoy all the other delights we have to offer. We couldn’t do without our fantastic staff and all our regulars who make coming to work a pleasure every day!
For the best team we are looking for a perfect Full - time chef with min 2 years if exp. The annual salary offered will be between $73,000 - $82,000.
Duties to perform for Chef
Menu Planning: Creating and designing menus that highlight seasonal ingredients and align with the restaurant's concept.
Food Preparation: Overseeing the preparation and cooking of dishes, ensuring that food is prepared to the highest quality.
Staff Management: Supervising kitchen staff, including hiring, training, and scheduling.
Quality Control: Ensuring that all food served meets safety and quality standards, including proper storage and handling.
Inventory Management: Ordering supplies and managing inventory to minimize waste and ensure availability of ingredients.
Budgeting: Managing the kitchen budget, including food costs and labor expenses.
Presentation: Ensuring dishes are plated attractively and consistently.
Collaboration: Working closely with other kitchen staff and front-of-house employees to ensure smooth service.
Health and Safety Compliance: Maintaining cleanliness and adhering to health regulations to provide a safe kitchen environment.
Creativity and Innovation: Experimenting with new recipes and techniques to keep the menu fresh and exciting.
Duties for Cook :
Setting up workstations and operating kitchen equipment
Measuring and weighing ingredients
Following recipes and set menus
Baking, grilling, steaming or boiling fish, meat, vegetables and other foods
Presenting and garnishing dishes
Adhering to kitchen hygiene and safety standards
Maintaining a clean workspace at all times
Monitoring stock levels
Keeping up with cooking techniques and methods
Duties for Restaurant Manager:
Recruiting, training and supervising staff.
Agreeing and managing budgets.
Creating staffing rotas.
Planning menus.
Ensuring compliance with licensing, hygiene and health and safety legislation.
Promoting and marketing the business.
Overseeing stock levels and ordering supplies.
Handling customer enquiries and complaints.
Taking reservations.
Greeting and advising customers.
Problem solving.
Preparing and presenting staffing/sales reports.
Keeping statistical and financial records.
Assessing and improving profitability.
Liaising with customers, employees, suppliers, licensing authorities and sales representatives.
Making improvements to the running of the business and developing the restaurant.
APPLY if interested.
For the best team we are looking for a perfect Full - time chef with min 2 years if exp. The annual salary offered will be between $73,000 - $82,000.
Duties to perform for Chef
Menu Planning: Creating and designing menus that highlight seasonal ingredients and align with the restaurant's concept.
Food Preparation: Overseeing the preparation and cooking of dishes, ensuring that food is prepared to the highest quality.
Staff Management: Supervising kitchen staff, including hiring, training, and scheduling.
Quality Control: Ensuring that all food served meets safety and quality standards, including proper storage and handling.
Inventory Management: Ordering supplies and managing inventory to minimize waste and ensure availability of ingredients.
Budgeting: Managing the kitchen budget, including food costs and labor expenses.
Presentation: Ensuring dishes are plated attractively and consistently.
Collaboration: Working closely with other kitchen staff and front-of-house employees to ensure smooth service.
Health and Safety Compliance: Maintaining cleanliness and adhering to health regulations to provide a safe kitchen environment.
Creativity and Innovation: Experimenting with new recipes and techniques to keep the menu fresh and exciting.
Duties for Cook :
Setting up workstations and operating kitchen equipment
Measuring and weighing ingredients
Following recipes and set menus
Baking, grilling, steaming or boiling fish, meat, vegetables and other foods
Presenting and garnishing dishes
Adhering to kitchen hygiene and safety standards
Maintaining a clean workspace at all times
Monitoring stock levels
Keeping up with cooking techniques and methods
Duties for Restaurant Manager:
Recruiting, training and supervising staff.
Agreeing and managing budgets.
Creating staffing rotas.
Planning menus.
Ensuring compliance with licensing, hygiene and health and safety legislation.
Promoting and marketing the business.
Overseeing stock levels and ordering supplies.
Handling customer enquiries and complaints.
Taking reservations.
Greeting and advising customers.
Problem solving.
Preparing and presenting staffing/sales reports.
Keeping statistical and financial records.
Assessing and improving profitability.
Liaising with customers, employees, suppliers, licensing authorities and sales representatives.
Making improvements to the running of the business and developing the restaurant.
APPLY if interested.
