Willbiz Pty Ltd

The San Remo Hotel-Motel is an established and well-known hospitality venue located in San Remo, Victoria, offering quality bistro dining and excellent hospitality experiences to its valued customers. The hotel features a bistro restaurant serving a variety of meals through its à la carte menu, with lunch and dinner options. The business is currently seeking a skilled, motivated, and experienced Chef to join its dynamic kitchen team. As a Chef at San Remo Hotel-Motel, the successful candidate will play an important role in preparing high-quality meals, maintaining food quality and presentation, ensuring customer satisfaction, and contributing to the hotel's continued success and strong reputation within the local community. 

Benefits

Task & responsibilities

• Managing operations of the kitchen.
• Inspecting raw ingredients to check for spoilage and assess usability.
• Maintaining skills and knowledge relevant to job duties and preparing items on restaurant menu.
• Plan, collect, estimating food and commodities for menus.
• Prioritize menus, recipes and task sheets.
• Managing budgeting and cost controls by estimating labor and food costs.
• Provide great leadership, guidance and training to kitchen staff including cooks, wait staff, kitchen hands, etc.
• Utilizing kitchen utensils, appliances, and cookware to prepare ingredients and meals.
• Preparation of raw ingredients including meat and vegetables through use of varied cutting and marinating techniques.
• Monitoring and regulating heat and cold sources such as ovens, stoves, fridges, freezers, grills, and other equipment to ensure food quality.
• Maintain product, service and market knowledge.
• Take pride in food presentation while always ensuring top quality of food.
• Taking feedback from regular and new patrons about food taste, expectations and further improvements, etc.
• Working with management about improvement of efficiency, quality and productivity of food.
• Guiding kitchen staff with cooking procedures and on recipes to fit special dietary requirements (e.g., vegetarian, vegan, cultural requirement, etc.)
• Managing storage, food preservation to reduce wastage.
• Serving and portioning foods and adding garnishes and other ingredients as necessary to ensure dishes are well presented.
• Preparing and flavoring sauces and gravies with condiments, herbs, spices, and other ingredients as required by the recipe.
• Following safety and hygiene regulations and procedures around food handling, storage, preparation.
• Ensuring the cleanliness of work stations and kitchen area and abiding by occupational health and safety procedures.
• Providing input to menu changes with consideration of availability of seasonal produce.
• Communication with other members of staff including waiters, management, and other kitchen staff in relation to issues relevant to the kitchen.
• Estimating stock requirements and ordering stock to ensure kitchen is fully stocked for service.
• Demonstrate a high standard of personal hygiene.

Qualification & experience

● AQF Certificate IV or higher in Commercial Cookery or a related field. 

● At least 1 year of relevant experience working as a Chef. 

● Strong knowledge of cooking techniques and food preparation methods. 

● Ability to work efficiently in a fast-paced kitchen environment. 

● Strong organisational and time-management skills. 

● Attention to detail and commitment to maintaining high food quality standards. 

● Ability to work both independently and as part of a team. 

● Good communication skills to coordinate with kitchen staff and management. 

● Knowledge of food safety, hygiene regulations, and workplace health and safety standards. 

● Flexibility to work evenings, weekends, and public holidays as required.