This role of Chef at Steakhouse Grill 66 is a full-time skilled position within a commercial restaurant environment. The primary focus of the role is on planning and directing food preparation, developing and supervising menu production, and ensuring quality control, presentation standards, and compliance with food safety regulations.

Benefits

• Competitive salary
• Opportunities for advancement
• Friendly work environment
• Paid leaves and superannuations

Task & responsibilities

• Monitoring the taste, texture, temperature and visual presentation of all dishes to ensure they met the restaurant’s quality standards.
• Conducting ongoing service checks to maintain consistency in plating, portioning and presentation.
• Supervising and overseeing food preparation and presentation activities across all service periods.
• Planning and costing menus by selecting seasonal ingredients, aligning with culinary trends and creating balanced offerings
• Calculating food costs, portion sizes and supply requirements to maintain profitability while ensuring high quality and value.
• Designing and finalizing the menus in consultation with management.
• Executing complex dishes to a fine-dining standard during regular service and special events.
• Enforcing strict adherence to recipes, plating guides and SOPs to maintain consistency and quality control.
• Supervising kitchen staff by assigning tasks, providing direction, and overseeing workflow efficiency.
• Conducting regular stock checks and managed inventory of fresh produce, dry goods and specialty items.

Qualification & experience

• A formal qualification in Commercial cookery/kitchen management
• At least 1 year of work experience at a busy restaurant/hotel is essential
• Suitable experience in supervising food preperation and presentation
• Must be able to cost menus
• Order and control stock