Chef

The Chef position will work closely with different waiting staff, head chef and Restaurant Manager to prepare food and design manu to improve the growth of the organization. This is a newly created role and reports to the Owner and Restaurant Manager.

The position demands high attention to detail, excellent culinary skills and the ability to meet management requirements and deadlines. You will also be involved in assisting the head chef, cooks, and restaurant manager to improve the productivity and profitability of the business from a stock-taking, budgeting, ordering & storing food and procedural point of view.

Benefits

You'll be working for a unique cafe business with large scale resources. Your growth is only limited by your imagination; we embrace upskilling, cross-skilling, and changes in career path. Your ambitions and aspirations are mutual, and we'll empower you to be best.

• A long- term position with job security
• Annual salary- 77,500 to 85,000
• Plus superannuation
• Immediate start
• Paid sick leave
• Job Type: Full-time
• Employee discount
• Salary packaging
• 8 hour shift
• Morning/Evening/Night shift availability
• Public holidays
• Weekend availability
• Supplementary Pay
• Overtime pay

Task & responsibilities

• Responsible for ensuring that the food prepared in the kitchen is of a high standard and the diners are contented and satisfied with the food they have consumed, supervising cook and service staff under him
• Ensures that the food served and plated is of the right quantity and well-presented
• Discussion with the Owner/Restaurant Manager the food required to be ordered and other requirements for the kitchen to minimise wastage
• Planning the menu that is enticing and scrumptious and regularly updated for the diners/customers thus maintaining a food culture that is adequate and serves the demands of the local market
• Utilisation of various utensils and equipment to ensure that ingredients are weighed measured and mixed in accordance to the recipe
• Communicate and discuss the food preparation required for catering purposes
• Preparation of food required for a special occasion such as functions and catering purposes
• Utilisation of proper marinating technique to ensure the meat is seasoned well and preserved of high quality
• Adhere to the proper food handling and preparation and cleanliness standards
• Keep up-to-date knowledge of the customer needs and preferences, food industry and food handling requirements set by the Industry
• Provide assistance to staff during service time and overseeing food ordered by diners/customers are served in time.
• Inspect food preparation and serving areas to ensure observance of safe, clean sanitary food handling practices are withheld.
• Estimate food and labour cost and ordering food supplies.
• Portion, arrange and garnish foods and hand over to waiters or other staff and serve to customers.
• Efficient flow of the task at hand to ensure delivery and preparation of food is on time and of the correct temperature.
• Explaining and enforcing hygiene procedures.
• Demonstrate techniques and advising on cooking procedures and train staff.

Qualification & experience

• Trade Qualification in Commercial Cookery, including Certificate III in Commercial Cookery,Cert. IV in Kitchen Operations/Management and/or Diploma of Hospitality
• RSA (Desirable but not essential)
• Demonstrated experience in a similar environment
• Strong problem-solving skills and attention to detail
• Ability to work under pressure and strict time-lines 
• Physically fit and be able to pass a medical and drug & alcohol screening
• Good communication skills
• Must be proactive in forecasting schedules