Pay: AU$70,000.00 – AU$80,000.00 per year
Chef – Duties and Responsibilities
- Prepare for service, ensuring the kitchen is fully stocked with necessary ingredients and equipment
- Prepare, cook and present food in a timely manner to a consistently high standard
- Create seasonal menus and contribute to special menus and promotions
- Prepare a variety of meats, seafood, poultry, vegetables and other food items using broilers, ovens, grills, fryers and other kitchen equipment
- Monitor quality of dishes at all stages of preparation and presentation, ensuring appealing plate presentation
- Demonstrate cooking techniques and advise kitchen staff on cooking procedures and presentation
- Coordinate with other kitchen staff and front-of-house staff during service
- Maintain cleanliness, organisation and tidiness of the kitchen at all times
- Ensure food preparation, storage and handling meet food safety and hygiene standards
- Check freshness of food and discard out-of-date or substandard items
- Inventory food, ingredients and supplies; plan and place vendor orders and assist with budget management
- Ensure compliance with all health and safety regulations within the kitchen
- Verify compliance in preparation of menu items, including customer dietary and special requests
- Assist with hiring, training and managing kitchen staff as required
Skills and Experience
- Relevant qualification (Certificate IV in Commercial Cookery) or a minimum of 3 years’ relevant experience in lieu of qualification
- At least 1 year of experience in a similar chef role
- Strong knowledge of food preparation, cooking techniques and kitchen operations
- Ability to work efficiently in a fast-paced environment
- Management and leadership skills with the ability to train and supervise kitchen staff
- Strong attention to detail and commitment to quality and consistency
Job Type: Full-time
Education: Certificate I - IV (Required)
Experience: Chef: 3 years (Required)
Work Authorisation: Australia (Required)
Work Location: In person
#J-18808-Ljbffr
