Our client, Missing Spoon is a vibrant and dynamic restaurant located in the heart of Gordon, New South Wales. They are currently seeking a skilled Chef to join their team, contributing to their mission of culinary excellence. Known for its innovative approach to modern Australian cuisine, Missing Spoon prides itself on offering a diverse menu crafted with the freshest, locally sourced ingredients. Their restaurant provides a warm, welcoming atmosphere where guests can enjoy both casual dining and more refined culinary experiences, making it a popular destination for locals and visitors alike. This role offers an exciting opportunity to work with a talented team, creating memorable dining experiences in a supportive and professional environment.
The annual salary is $75,000.
Responsibilities include:
• Planning and designing menus, estimating food and labour costs, and managing the ordering of food supplies.
• Monitoring the quality of dishes throughout all stages of preparation, cooking, and presentation.
• Collaborating with Managers, Dietitians, and kitchen and wait staff to address food preparation concerns and ensure smooth operations.
• Demonstrating cooking techniques and guidance on best practices and procedures.
• Preparing and cooking a variety of dishes to meet the high standards of Missing Spoon.
• Ensuring compliance with all hygiene and food safety regulations, and enforcing these standards within the kitchen.
• Selecting and training new kitchen staff.
• Overseeing food preservation methods, including freezing and storage where appropriate.
• Managing kitchen inventory and ensuring equipment is properly maintained and in good working condition.
• Developing and testing new recipes to enhance the menu and keep it current with seasonal ingredients.
• Maintaining open communication with front-of-house staff to ensure seamless service and timely delivery of meals to guests.
Qualifications:
• Must hold a Diploma in Hospitality Management.
• Should have at least three (3) years of relevant work experience in Japanese cuisine.
The annual salary is $75,000.
Responsibilities include:
• Planning and designing menus, estimating food and labour costs, and managing the ordering of food supplies.
• Monitoring the quality of dishes throughout all stages of preparation, cooking, and presentation.
• Collaborating with Managers, Dietitians, and kitchen and wait staff to address food preparation concerns and ensure smooth operations.
• Demonstrating cooking techniques and guidance on best practices and procedures.
• Preparing and cooking a variety of dishes to meet the high standards of Missing Spoon.
• Ensuring compliance with all hygiene and food safety regulations, and enforcing these standards within the kitchen.
• Selecting and training new kitchen staff.
• Overseeing food preservation methods, including freezing and storage where appropriate.
• Managing kitchen inventory and ensuring equipment is properly maintained and in good working condition.
• Developing and testing new recipes to enhance the menu and keep it current with seasonal ingredients.
• Maintaining open communication with front-of-house staff to ensure seamless service and timely delivery of meals to guests.
Qualifications:
• Must hold a Diploma in Hospitality Management.
• Should have at least three (3) years of relevant work experience in Japanese cuisine.
