Chef – Busy Restaurant
Company: Trison Enterprises Pty Ltd owns and operates a busy restaurant located at Geelong, Victoria. The restaurant is in urgent need of a Chef.
Job Title: Chef
Responsibilities
* Prepare and supervise preparation of food per menu, including designing specials, seasonal menus and menus for functions regularly held on the weekends.
* Provide costings to management for every new item set to be introduced to the menu including all menus.
* Develop in consultation with management and chefs and test new menu items and various recipes and cooking methods used from time to time.
* Train back‐of‐house/kitchen staff and explain to front‐of‐house staff on all aspects of the menu.
* Oversee stock levels and coordinate supply with other culinary staff and management. Review and place orders for stock.
* Oversee and rotate dry food stock including cold and freeze‐storing of various base sauces, raw foods, produce and ingredients.
* Oversee, manage and approve rosters for back‐of‐house (kitchen) staff as required for breakfast, lunch or dinner service shifts including preparation (prep) shifts.
* Interview staff with management and provide advice on hiring kitchen staff.
* Food preparation – prepare and cook food per menu during service and oversee dishes prepared or cooked by other kitchen staff, ensure food served to customers meets the required quality and standards set including plating, garnishing and presentation of dishes.
* Respond to and approve dishes, cooking methods employed by any junior back‐of‐house staff to accommodate any dietary needs of customers and guests. While on service, be the first point of contact in the kitchen to ensure that any queries on food allergies and dietary needs of customers are adequately met.
* Train and oversee training of staff in the various recipes and cooking methods used by the restaurant, oversee and implement food, service, storage and kitchen hygiene per food safety regulations.
* Oversee and implement workplace safety procedures.
* Call and attend meetings with management, back‐of‐house and front‐of‐house staff to plan and contribute to customer dining experiences including trouble‐shooting any service or food preparation issues with management, front‐of‐house and back‐of‐house staff.
Qualifications
Australian Qualifications of Certificate IV or Diploma with a minimum of 2 years work experience. 3 years of appropriate / relevant work experience may substitute for formal qualifications.
Salary
$75,000 - $80,000 + Superannuation (Commensurate with level/type of qualifications and work experience).
Job Type
Full-time
Hours
38 hours per week
Get In Touch
Get in touch with us: As a start send us a copy of your CV along with your contact number on this portal.
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