Chef

As a Chef, you will be responsible for planning, organizing, and overseeing the preparation and cooking of food in a fast-paced kitchen environment, ensuring the consistent delivery of high-quality, flavorful dishes that meet customer expectations. You will be expected to maintain health and safety standards, monitor kitchen operations, supervise staff, and manage inventory to ensure efficient and cost-effective food service operations.

Benefits

•    A supportive and inclusive team environment.

•    Opportunities for long-term employment and career progression.

•    A competitive salary package.

•    Work-life balance in the beautiful coastal area of Burleigh Heads.

Task & responsibilities

•    Ensure food is prepared to a consistently high standard.

•    Menu items are completed and delivered ensuring customer satisfaction.

•    Ensure all food is produced within budget requirements, minimizing waste and costs.

•    Ensure hygiene standards are maintained at a sufficiently high level and an approved food safety plan is implemented.

•    Monitor and maintain all kitchen equipment in correct operating order.

•    Liaise with management to ensure consistency in product and materials.

•    Planning menus and specials.

•    Enforce nutrition and sanitation standards for kitchen operations.

•    Ensuring a high level of team performance.

•    Receiving and storing food to health department requirements.

•    Attend meetings as required.

•    Prepare and cook high-quality food according to menu guidelines and recipes.

•    Supervise members of the kitchen team who are responsible to you.

•    Help create good communication between floor and kitchen staff.

•    Receive and account for suppliers and deliveries.

•    Assist with the training of staff, including any apprentices and trainees.

•    Follow correct hygienic food handling practices.

•    Follow the restaurant's regular cleaning and waste disposal practices.

•    Use safe work practices and support others to use them.

•    Maintain kitchen equipment and plant in good condition.

•    Demonstrate sound teamwork and organizational skills.

•    Monitor revenue and cost performance.

•    Guarantee Quality Standards.

•    Practice cost controls.

•    Maintain the kitchen.

•    Complete administrative duties.

Qualification & experience

• Certificate IV or Higher.
• Minimum 2 years of experience in the related field.
• Strong understanding of Australian brunch cuisine and modern culinary techniques.
• Ability to lead and work within a team under pressure during peak hours.
• Excellent communication, time management, and multitasking skills.
• Availability to work across a rotating roster including weekends and public holidays.