Job Type: Permanent position | Full time position
Job Description
FUNCTIONAL RELATIONSHIP WITH Provides Guidance to: Kitchen Staff Maintains a functional relationship with:
Venue supervisors Bistro and Pub staff Receives Guidance from: Head Chef
Sous Chef Food and Beverage Venues Manager General Manager
HR Coordinator
POSITION OBJECTIVES
The position works closely with the Head Chef and Sous Chef and is an integral position within the kitchen brigade, managing a section within the kitchen and leading the cooks and kitchen hands to ensure that the quality of the food and the service is provided to the predetermined highest standard in a timely manner.
The position will maintain Food and Safety implementation to Government and Company Standards.
Key Responsibilities
Oversee a section of the kitchen and hands on daily Kitchen operations.
Prepare, cook, plate and garnish dishes ensuring high standards of food quality and presentation Receive and account for supplies in accordance with business guidelines Manage stock rotation and wastage and ensure your kitchen section is organised and clean and complies with food safety standards
Maintain portion & cost control systems Assist in development and costing of menu in consultation with Head Chef and Sous Chef. Work proactively and manage timeliness of service.
Support and coach other team members.
KEY PERFORMANCE INDICATOR
Ensure all meals are consistently prepared to the required standard.
Ensure that all Food and Safety Guidelines are in place and adhered to Guest complaints or negative feedback are proactively managed. Food cost and wastage are controlled
Ensure effective food storage and stock rotation is achieved Ensure a positive, productive and safety conscious team culture Ensure staff are guided in daily duties and are able to take ownership
EXPERIENCE
Possess a relevant qualification or have at least 3 years full time relevant experience in a comparable environment
EDUCATION
Certificate 111 or 1V in Commercial Cookery or Diploma in Commercial Cookery Food Safety Supervisor
KNOWLEDGE & SKILLS
Demonstrated ability to effectively lead and coach members of the teaM. Ability to multitask and work in diverse sections of the kitchen (Grill/Pans/Pizza) Demonstrated knowledge of food safety standards
Ability to handle a busy shift Ability to trouble shoot and resolve problems during challenging situation
PERSONAL ATTRIBUTES
A passion for food and presentation of dishes Excellent communication skills Ability to engage in a positive and collaborative manner with all staff
Punctual and reliable with a great work ethic Availability for 7 day roster including weekends, school holidays and split shifts. Annual Salary of $79,423- $80000
Chef - Sunshine Coast employer: Konnecting
At Konnecting, we pride ourselves on being an excellent employer by fostering a supportive and collaborative work culture that values safety and professional growth. Our team enjoys competitive benefits, ongoing training opportunities, and the chance to work with cutting-edge technology in the dynamic field of commercial kitchen equipment across Australia. Join us to be part of a dedicated team where your skills are recognised and your contributions make a real difference.
