CHEF

Position

Cheema & Sandeep Pty Ltd t/a The Jamison Hub, is seeking a passionate and experienced full-time chef to join our dynamic team at Shop D07, Jamison Centre, Bowman Street, Macquarie ACT 2614. We are looking for a chef to join our team in a full time position with minimum 38 hours per week. Opening 7 days with additional private bookings, you may be required to work extra hours as per business requirement

Benefits

The successful candidate will be paid salary between $70,000-$80,000 plus minimum guaranteed superannuation based on skills and experience.

Join our team and unleash your culinary talent in a vibrant restaurant setting where creativity and flavour come together to delight out guests. To apply for this exciting career opportunity, please email your resume to [email protected] or contact us on 0452150012 or click apply. 

Task & responsibilities

Job duties and responsibilities

• Manage food preparation and ensure the timely delivery of dishes during service hours. 
• Prepare and cook a variety of dishes as per menu ensuring high standards of food quality and presentation. 
• Supervising and monitoring food preparation at all stages of cooking
• Maintain a clean, organized, and efficient kitchen workspace in accordance with health and safety regulations.  
• Monitor inventory levels, place orders for ingredients and supplies, and manage stock rotation to minimize waste.  
• Select, train and supervise junior kitchen staff, ensuring they adhere to kitchen protocols and maintain high culinary standards.  
• Ensure strict adherence safety and hygiene regulations.  
• Display strong understanding of culinary techniques, kitchen operations, and food safety standards.  
• Execute excellent organizational and time management skills, with the ability to work efficiently in a fast-paced environment.  
• Display strong communication and leadership skills, with the ability to work collaboratively with a diverse kitchen team.  
• Delegating duties and staff management efficiently.
• Maintain proper communication with management while displaying positive attitude, dedication to continuous improvement and a commitment to deliver an exceptional fine dining experience.
• Monitoring and regulating heat and cold sources such as ovens, stoves, fridges, freezers, grills, and other equipment.
• Storing food properly and maintain product, service and market knowledge.
• Preparation of raw ingredients including meat and vegetables through use of varied cutting and marinating techniques.
• Plan, collect, estimating food and commodities for menus.
• Prioritize menus, recipes and task sheets.
• Managing budgeting, cost controls by estimating labour and food costs.
• Serving and portioning foods and adding garnishes and other ingredients as necessary to ensure dishes are well presented.
• Plan menus with consideration of availability of seasonal produce and demand.
• 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.
• Reduce wastage by utilising proper preservation techniques.
• Serving and portioning foods and adding garnishes and other ingredients as necessary to ensure dishes are well presented.
• Plan menus with consideration of availability of seasonal produce and demand.
• 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.

Qualification & experience

Experience & qualifications

• Australian Citizens and Permanent Residents are encouraged to apply 
• Australian work experience preferred
• Minimum 1 year work experience as a chef required.
• Relevant qualification with minimum equivalent of certificate iv in commercial cookery.
• Strong communications skills 
• Great leadership and team management skills 
• Ability to work in a fast-paced and busy environment