As a Chef at the newly opening Lone Star Rib House in Ipswich, you will be responsible for planning, preparing, and presenting high-quality meals while maintaining the restaurant's food quality, safety, and operational standards. You will play a key role in establishing kitchen operations, ensuring consistency, and contributing to an exceptional dining experience for guests.
Key Duties and Responsibilities
- Plan and develop menus in consultation with management, considering seasonal produce, customer preferences, and business objectives.
- Prepare, cook, and present a wide range of meals to Lone Star Rib House recipes and quality standards.
- Create and develop new dishes and specials while maintaining consistency in taste and presentation.
- Monitor food preparation and cooking processes to ensure meals are prepared efficiently and meet quality expectations.
- Supervise, train, and coordinate kitchen staff, including cooks and kitchen hands, to ensure smooth kitchen operations.
- Demonstrate cooking techniques and advise staff on food preparation, portion control, plating, and presentation.
- Ensure compliance with Food Safety Standards, HACCP principles, and workplace health and safety regulations.
- Monitor food quality at all stages of preparation, cooking, and service to maintain high customer satisfaction.
- Manage stock levels by ordering food supplies, checking deliveries, rotating stock, and minimising food wastage.
- Inspect the quality and freshness of ingredients and ensure proper storage procedures are followed.
- Maintain accurate inventory records and assist in controlling food and labour costs.
- Ensure kitchen equipment is used safely and report maintenance requirements when necessary.
- Maintain a clean, organised, and hygienic kitchen environment at all times.
- Assist with rostering, kitchen workflow planning, and coordinating service during busy trading periods.
- Work collaboratively with front-of-house staff to ensure efficient service and prompt resolution of customer concerns.
- Comply with all company policies, food safety regulations, and licensing requirements.
Skills and Experience
- Proven experience as a Chef in a busy restaurant or hospitality environment.
- Strong knowledge of grilling, steak preparation, burgers, ribs, seafood, and modern Australian cuisine.
- Sound understanding of food safety, HACCP, and kitchen hygiene practices.
- Ability to lead and motivate a kitchen team in a fast-paced environment.
- Excellent organisational, communication, and time management skills.
- Ability to work under pressure while maintaining high-quality standards.
- Relevant commercial cookery qualification (Certificate IV in Kitchen Management or equivalent preferred).
