The Client
Afterglow Eatery is a local café restaurant in the community of Epping in NSW. Focusing on fresh local quality ingredients and friendly service. They are always looking for new and creative ways to excite their customers in terms of food taste, quality and presentation.
The Role
You will have the opportunity to work in a truly dynamic team with the chance to display your creativity in the dishes that you create.
This is a full-time role with an annual salary set at $73,500 plus superannuation.
?
Duties will include:
Design and plan menus considering customer preferences, ingredient availability, and dietary requirements
Supervise food preparation processes to ensure consistency in taste, quality, and presentation
Manage kitchen supplies by monitoring stock levels and placing orders for ingredients as needed, ensuring minimal waste
Enforce health and safety regulations in the kitchen, ensuring all hygiene practices comply with food safety standards
Lead and mentor kitchen staff, providing training on preparation techniques, food safety, and efficient kitchen workflows.
Preparing a wide range of dishes from the menu using various cooking methods.
Work closely with service staff to ensure smooth operations during peak hours, maintaining quality service
Keep kitchen areas clean, organised, and fully operational by ensuring all equipment is maintained and working efficiently
Develop and experiment with new recipes to refresh the menu and enhance customer dining experiences
Monitor kitchen costs, adjust practices to stay within budget while maintaining the highest food quality
Handle pressure in a fast-paced kitchen environment, delivering orders promptly without compromising quality
Requirements
Relevant qualifications in commercial cookery
Minimum 2 years of experience as a Chef in a similar role
At least 2 years’ experience in menu planning
At least 2 years’ experience in dietary and nutritional planning
Passion for great food and presentation
Understanding of, and commitment to, food safety
Experience in kitchen operations and in managing a team
Experience in training kitchen staff
Ability to work well under pressure
Goods ordering and menu costing
Stock control and wastage minimization
Afterglow Eatery is a local café restaurant in the community of Epping in NSW. Focusing on fresh local quality ingredients and friendly service. They are always looking for new and creative ways to excite their customers in terms of food taste, quality and presentation.
The Role
You will have the opportunity to work in a truly dynamic team with the chance to display your creativity in the dishes that you create.
This is a full-time role with an annual salary set at $73,500 plus superannuation.
?
Duties will include:
Design and plan menus considering customer preferences, ingredient availability, and dietary requirements
Supervise food preparation processes to ensure consistency in taste, quality, and presentation
Manage kitchen supplies by monitoring stock levels and placing orders for ingredients as needed, ensuring minimal waste
Enforce health and safety regulations in the kitchen, ensuring all hygiene practices comply with food safety standards
Lead and mentor kitchen staff, providing training on preparation techniques, food safety, and efficient kitchen workflows.
Preparing a wide range of dishes from the menu using various cooking methods.
Work closely with service staff to ensure smooth operations during peak hours, maintaining quality service
Keep kitchen areas clean, organised, and fully operational by ensuring all equipment is maintained and working efficiently
Develop and experiment with new recipes to refresh the menu and enhance customer dining experiences
Monitor kitchen costs, adjust practices to stay within budget while maintaining the highest food quality
Handle pressure in a fast-paced kitchen environment, delivering orders promptly without compromising quality
Requirements
Relevant qualifications in commercial cookery
Minimum 2 years of experience as a Chef in a similar role
At least 2 years’ experience in menu planning
At least 2 years’ experience in dietary and nutritional planning
Passion for great food and presentation
Understanding of, and commitment to, food safety
Experience in kitchen operations and in managing a team
Experience in training kitchen staff
Ability to work well under pressure
Goods ordering and menu costing
Stock control and wastage minimization
