NICON INTERNATIONAL PTY LTD

As a Chef at Nicon International Pty Ltd trading as Red Door Cafe in Macedon, you will be responsible for planning, organising, preparing, and cooking food in a dining, catering, hospitality, or food service establishment. The role involves supervising food preparation, maintaining high standards of food quality and presentation, assisting with menu planning, estimating food and labour requirements, and ensuring compliance with hygiene and food safety regulations. You will work closely with managers, kitchen staff, waiting staff, and other relevant personnel to ensure that meals are prepared efficiently, consistently, and to the required standard. The role requires strong culinary knowledge, leadership skills, attention to detail, and the ability to manage kitchen operations in a professional and organised manner.

Required Qualifications & Experience

● AQF Associate Degree, Advanced Diploma, or Diploma in Commercial Cookery, Hospitality, Culinary Arts, Kitchen Management, or a related field.

 Key Responsibilities

1. Develop menus, calculate food and labour costs, and arrange orders for ingredients and kitchen supplies.

2.Inspect and assess food quality throughout the preparation, cooking, and presentation processes.

3.Liaise with managers, dietitians, kitchen personnel, and waiting staff regarding menu planning, food preparation requirements, dietary needs, and service-related matters.

4. Demonstrate appropriate cooking methods and provide guidance to kitchen staff on preparation techniques, cooking procedures, and food presentation.

5. Prepare and cook dishes according to established menus, recipes, customer preferences, and required quality standards.

6. Implement and maintain food hygiene practices, food safety procedures, and kitchen cleanliness requirements.

7. Preserve and store food through freezing or other appropriate methods in accordance with food safety guidelines.

8.Ensure uniformity in food quality, taste, portion sizes, and presentation.

Perks and Privileges

1.Paid annual leave and personal leave in accordance with applicable Australian employment standards.

2.Superannuation contributions as required under Australian legislation.

3.Access to professional development and opportunities to enhance culinary skills.

4.A cooperative, supportive, and professional workplace environment.

5. Opportunities to strengthen cooking expertise and develop kitchen management skills.