Placed.au is looking for a full-time Chef for our client in South Melbourne, Victoria. 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.
Job description:
Prepare, cook, and properly present food for regular functions, orders, and other events.
Supervise and coordinate activities with kitchen staff under the instruction of the Head Chef.
Plate and present meal items as per the Head Chef’s instruction.
Prepare meal ingredients as directed by the Head Chef.
Collaborate with the Head Chef to aid in the development of recipes and menus, considering factors including seasonal availability of ingredients, the number of patrons at a booked event, portion sizing, etc.
Aid in providing costing of new menu items.
Aid in maintaining the budgetary targets.
Take inventory of restaurant supplies and notify the Head Chef of low or depleted supplies.
Ensure smooth and consistent operation of the kitchen under the instruction of the Head Chef.
Perform basic cleaning duties and ensure that workstations are properly sanitised.
Monitor and enforce the procedures of sanitation to ensure standards and regulations are maintained.
Discuss with the Head Chef any equipment purchases or repairs required.
Report any incident or hazards at work to the Operations Manager and General Manager.
Carry out the role and responsibilities as detailed in the relevant health and safety policies.
Obey any reasonable instruction aimed at protecting health and safety policies.
Correct use of any equipment provided to protect health and safety while at work.
Ensure the abstinence of alcohol or other drugs within the workplace which may endanger their own or any other person’s health and safety.
Qualifications/Attributes:
Must hold a Certificate IV in Commercial Cookery 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 organisational skills.
Ability to adapt and work in a fast-paced environment.
Salary Range: $75,000 - $90,000 p.a. excluding superannuation.
Job description:
Prepare, cook, and properly present food for regular functions, orders, and other events.
Supervise and coordinate activities with kitchen staff under the instruction of the Head Chef.
Plate and present meal items as per the Head Chef’s instruction.
Prepare meal ingredients as directed by the Head Chef.
Collaborate with the Head Chef to aid in the development of recipes and menus, considering factors including seasonal availability of ingredients, the number of patrons at a booked event, portion sizing, etc.
Aid in providing costing of new menu items.
Aid in maintaining the budgetary targets.
Take inventory of restaurant supplies and notify the Head Chef of low or depleted supplies.
Ensure smooth and consistent operation of the kitchen under the instruction of the Head Chef.
Perform basic cleaning duties and ensure that workstations are properly sanitised.
Monitor and enforce the procedures of sanitation to ensure standards and regulations are maintained.
Discuss with the Head Chef any equipment purchases or repairs required.
Report any incident or hazards at work to the Operations Manager and General Manager.
Carry out the role and responsibilities as detailed in the relevant health and safety policies.
Obey any reasonable instruction aimed at protecting health and safety policies.
Correct use of any equipment provided to protect health and safety while at work.
Ensure the abstinence of alcohol or other drugs within the workplace which may endanger their own or any other person’s health and safety.
Qualifications/Attributes:
Must hold a Certificate IV in Commercial Cookery 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 organisational skills.
Ability to adapt and work in a fast-paced environment.
Salary Range: $75,000 - $90,000 p.a. excluding superannuation.
