Chef

The job role will require you to assist the Head Chef with the day-to-day operations of the kitchen, utilising your skills & experience.

You will be responsible for ensuring that every section of the kitchen operates to optimum efficiency by planning, organising, supervising and coaching the team. You will be a passionate Chef and a highly committed hospitality professional.

As a key member of the team, responsibilities include but are not limited to the following:

• Determine how food should be presented and create decorative food displays
• Determine production schedules and staff requirements necessary to ensure the timely delivery of services
• Estimate amounts and costs of required supplies, such as food and ingredients
• Collaborate with Head Chef and Restaurant Manager to plan and develop recipes and menus, considering factors such as seasonal availability of ingredients and expected customer demand
• Supervise and instruct cooks and other kitchen staff in the preparation, cooking, garnishing, and presentation of dishes, maintaining our high standards
• Inspect supplies, equipment, and work areas to ensure compliance with established standards
• Manage stock, including ordering, rotation, and wastage control; arrange the purchasing and pricing of goods within budget constraints and ensure all food purchases are handled appropriately
• Possess comprehensive knowledge of all kitchen operations; conduct interviews, hire, and train additional kitchen staff members, ensuring their proficiency in food preparation Assume responsibility for managing cost of goods and wage targets
• Perform rostering and shift management duties
• Demonstrate full understanding of operations, occupational health and safety (OH&S) protocols, HACCP guidelines, and the management of the Food Safety Program
• Monitor and enforce sanitation practices to ensure employee compliance with established standards and regulations

The Ideal Candidate Must Have:

• Diploma of Hospitality with Cert IV in Commercial Cookery or equivalent
• Minimum of 2 years’ experience in a similar role
• Effective management and communication of diverse team
• Experience in managing and maintaining food safety program including documentation
• Rostering and ordering experience
• Monitor and supervise OH&S standards and procedure
• Ability to build and maintain effective relationships
• Genuine interest in the day-to-day operations
• Understanding of financial budgets, food and labour costs is advantageous
• Excellent attention to detail
• Outstanding time management during preparation and service periods
• Calm and composed demeanour
• Full availability, able and willing to work weekends, public holidays, and opening and closing shifts
• Proficiency in Microsoft Office suite
• Qualification in Commercial Cookery or equivalent