Globetech Australia Pty Ltd

Position: Chef

Employer: GSL Legacy Pty Ltd (ABN 35 699 536 297)

Location: Caloundra, Queensland 4551

Employment type: Full-time, permanent — approximately 38 to 42 ordinary hours per week, Monday to Sunday, 10:00 am to 10:00 pm, with overtime available

Remuneration: $75,000 – $85,000 per annum, exclusive of superannuation, plus compulsory superannuation and any applicable penalty rates, overtime and allowances

Applicable award: Hospitality Award [MA000009]

How to apply

Applicants who are Australian citizens or permanent residents, and who hold the right to work in Australia, are encouraged to apply. To apply, please submit your current resume together with a brief covering letter outlining your relevant trade qualifications and Chef. Applications may be lodged through this advertising platform.

Benefits

Hours and remuneration

This is a full-time position of approximately 38 to 42 ordinary hours per week, worked Monday to Sunday from 10:00 am to 10:00 pm, with overtime available. The remuneration for the role is $75,000 – $85,000 per annum, exclusive of superannuation, together with compulsory superannuation and any penalty rates, overtime and allowances payable under the Hospitality Award [MA000009].

Task & responsibilities

About the role

We are seeking a skilled and reliable Chef to join our kitchen team on a full-time, ongoing basis. Working under the direction of the Head Chef or Kitchen Supervisor, the successful applicant will be responsible for preparing, cooking and presenting high-quality dishes in accordance with menu specifications and kitchen standards. This is a hands-on trade position offering a consistent Monday to Sunday schedule with overtime available, and is suited to a candidate who takes pride in accurate, high-quality work and safe working practices.

Key duties and responsibilities

Menu Development

•    Contribute to the planning and design of daily specials and seasonal menu items in consultation with the Head Chef, having regard to the availability and cost of produce, customer demand and the culinary style of the Company’s restaurant.

Food Preparation, Cooking and Presentation

•    Plan, organise and oversee the daily mise en place for each service period, ensuring that ingredients, stocks, sauces, garnishes and other components are prepared to specification and in sufficient quantity before service commences.

•    Prepare and cook dishes on the Company’s menu in accordance with its standard recipes and methods, and, in liaison with front-of-house staff, adapt ingredients and techniques to accommodate customers’ dietary, allergen and intolerance requirements without compromising the quality of the dish.

•    Inspect the freshness, condition and quality of meat, seafood, produce and other raw ingredients on receipt and before use, and reject or withhold from use any product that does not meet the Company’s quality or food safety requirements, so that consistency in the finished dish is maintained.

•    Apply and enforce the Company’s portion specifications, seasoning standards and plating presentation so that each dish leaving the kitchen is consistent in quality, appearance and yield.

•    Set and monitor the operating temperatures of ranges, ovens, grills and other cooking equipment to achieve the correct cooking result and to ensure that food reaches a safe internal temperature.

•    Maintain knives and cutting equipment in good working order through regular honing and sharpening, and use, handle and store them safely in accordance with the Company’s work health and safety procedures.

Food Safety, Hygiene and Compliance

•    Observe a high standard of personal hygiene and safe food handling at all times, and ensure that kitchen personnel observe the same standards.

•    Implement the Company’s food safety program based on Hazard Analysis and Critical Control Point (HACCP) principles, including monitoring critical control points and maintaining accurate and complete records of cooking, cooling, thawing and storage temperatures.

•    Store raw foods separately from cooked and ready-to-eat foods, ensure that all stored food is covered, labelled and dated, and monitor storage temperatures, in order to prevent cross-contamination.

•    Ensure that fresh meat and other potentially hazardous foods are held under refrigeration at 5°C or below, or kept frozen, as required by the Food Standards Code, and that deviations are identified, recorded and corrected.

•    Clean and sanitise workbenches, chopping boards, utensils and equipment upon completion of each preparation task, so that the work area is safe and ready for the next task.

Kitchen Workflow, Supervision and Training

•    Organise and coordinate the kitchen workflow during preparation and service so that tasks are completed efficiently, methodically and hygienically, and to the standard required by the Company.

•    Demonstrate techniques to, instruct and train kitchen staff in the Company’s recipes, cooking methods and presentation standards, and monitor their work to ensure that consistency is maintained.

Stock Control and Purchasing

•    Assist in the control of kitchen inventory by monitoring stock levels, rotating stock, and preparing orders for ingredients and supplies of appropriate quality from the Company’s approved suppliers.

Other Duties

•    Perform such other duties as are reasonably within the scope of the position and consistent with the Chef’s skills and competence, as directed by the Company from time to time.

Qualification & experience

Skills and experience required

•    AQF Associate Degree, Advanced Diploma or Diploma.

•    At least three years of relevant experience may substitute for the formal qualifications listed above.

•    Friendly, positive, and approachable attitude.

•    Able to work in a team and autonomously.

•    Adherence to OH&S and Food Safety regulations.

•    Availability 7 days a week including weekends, split shifts and public holidays.