Chef

• 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: minimising 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 dept 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 to 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 restaurants 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 / organisational skills
• Monitor revenue and cost performance
• Guarantee Quality Standards
• Practice cost controls
• Maintain the kitchen
• Complete administrative duties.

• Associate Degree, Advanced Diploma, Diploma in Hospitality
• Certificate III and IV in Commercial Cookery
• At least 12 months of relevant experience as a Chef
• Prior experience preparing Italian cuisine.

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