Chef

Responsiblities:

• Menu planning and execution using seasonal produce and adapting to customer trends.
• Ordering food supplies from various suppliers with budget and food coasts critical.
• Ability to cater for various dietary requirements.
• Adhering to hygiene regulations.
• Monitoring and maintaining high food standard from kitchen to ensure patron satisfaction.
• Stock takes and wastage focused to obtain accurate representation of food costs.
• Broad understanding of labor costs and ensuring budget are kept.
• Feedback to managers on issues in the kitchen and monitor and guide kitchen staff and front of house staff when needed.
• Various cooking techniques and feedback on alternative methods.
• Preparing preparation and execution of different techniques.
• Training of other kitchen staff.

Skills required:

• Certificate 4 or above, in commercial cookery or kitchen management, or similar area.
• Minimum of 1 years of relevant work experience (Australian experience preferred).
• Availability to work weekends and holidays as needed.
• Exceptional communication and interpersonal abilities.
• Capacity to operate effectively both autonomously and as part of a team.

Note: Only Shortlisted Candidates will be contacted.