Efficient Recruitment Services Pty Ltd – Rowland Flat SA
Job Type: Permanent position | Full time position
Job Description
Job Advertisement: Chef Efficient Recruitment Services Pty LTD on behalf of HORIZON@**** PTY LTD Position: Full-time (38 hours per week) Chef Location: Rowland Flat SA **** Salary: $76,000 to $86,000 plus Superannuation Company: HORIZON@**** PTY LTD Trading names- Lou's by Horizon
About Us: HORIZON@**** PTY LTD, is looking for full time Chef's for their restaurant located in the heart of Barossa Valley Region.
Trading as a "LOU'S BY HORIZON" bring an elegant, sophisticated dining experience for customers.
Lou's by Horizon, set within the picturesque Lou Miranda Estate in the Barossa Valley, is a Mediterranean-inspired restaurant where food, wine and community come together.
Our vision is to create more than a dining destination – we offer a place to celebrate, connect and savour life's moments against sweeping vineyard views.
Our menu is crafted with passion, blending the bold flavours of Australian, Greece, Morocco and Italy with the finest South Australian produce.
From rich pasta and aromatic kofta to delicate desserts inspired by Mediterranean classics, every dish tells a story of travel, culture and seasonality.
With versatile indoor and outdoor spaces, lush lawns and a warm, inclusive atmosphere, Lou's by Horizon is perfect for weddings, private events or relaxed afternoons with family and friends.
We are proud to champion local growers, honour Mediterranean heritage and deliver exceptional hospitality.
Our team is passionate about delivering quality food and memorable customer service.
Due to ongoing growth and demand, we are seeking a skilled and experienced Chef to join our dynamic kitchen team.
This role is ideal for someone with a strong background in commercial kitchens.
Job Summary: The ideal candidate will possess a qualification in Commercial Cookery or Kitchen Management, combined with a minimum of 2.5+ (Full time or Pro-rata) of hands-on experience in a busy kitchen environment.
This is a fantastic opportunity for someone who thrives in a fast-paced setting and is eager to showcase their culinary talents.
Detailed Job Duties & Responsibilities
Menu Planning & Development:
Collaborate with the head chef/management to design, develop, and update menu offerings that reflect seasonal ingredients, food trends, and modern Australian cuisine concepts.
Create daily or weekly specials that showcase culinary creativity while using seasonal and local produce.
Food Preparation & Cooking:
Prepare and cook a wide variety of dishes following standardized recipes to maintain consistency in taste and presentation.
Ensure each dish is prepared with attention to detail, showcasing refined cooking techniques typical of modern Australian cuisine.
Adapt to dietary requirements and special requests from customers, including vegetarian, vegan, gluten-free, and other dietary needs.
Kitchen Organization & Workflow Management:
Oversee the workflow of the kitchen, ensuring efficient, timely, and organized preparation of meals.
Allocate tasks and supervise the kitchen staff, ensuring smooth and cohesive operations during peak service times.
Ensure mise en place is done correctly and all ingredients are ready before the service starts.
Quality Control & Presentation:
Ensure each dish leaving the kitchen meets the restaurant's high standards of quality, presentation, and taste.
Monitor the freshness and quality of ingredients, ensuring that all food served is of the highest standard.
Conduct taste tests throughout service to maintain quality control.
Food Safety & Sanitation:
Ensure compliance with local food safety and sanitation standards, including proper food storage, handling, and preparation practices.
Regularly inspect kitchen equipment, utensils, and workstations for cleanliness and operational efficiency.
Implement and follow HACCP (Hazard Analysis Critical Control) principles and other relevant food safety guidelines.
Inventory Management & Ordering:
Monitor and manage stock levels of ingredients and kitchen supplies, minimizing waste while ensuring sufficient inventory for service.
Communicate with suppliers to order high-quality produce, meats, and other necessary ingredients, focusing on seasonal and local sourcing when possible.
Perform regular stock checks, rotating stock appropriately to maintain freshness and reduce waste.
Cost Control & Budgeting:
Assist in maintaining food costs by optimizing ingredient usage and reducing waste through efficient inventory and portion control.
Work with management to stay within the kitchen budget, balancing food quality with cost efficiency.
Training & Mentorship:
Train and mentor junior chefs, kitchen hands, and apprentices, imparting knowledge about modern Australian cuisine techniques and best kitchen practices.
Provide ongoing guidance and supervision to ensure the team maintains high standards of performance and teamwork.
Kitchen Equipment Operation & Maintenance:
Operate kitchen equipment safely and efficiently, including ovens, grills, fryers, and other specialized tools.
Monitor and report any issues with kitchen equipment, ensuring timely maintenance and repairs.
Collaboration with Front-of-House Staff:
Work closely with front-of-house staff to ensure a seamless dining experience, including addressing customer feedback and special requests.
Provide training to waitstaff on the menu, including explaining dishes, ingredients, and cooking techniques used, to better assist customers.
Innovation & Keeping Up with Culinary Trends:
Stay updated on the latest culinary trends, particularly those related to modern Australian cuisine, and integrate new techniques and ingredients into the menu.
Experiment with fusion dishes that reflect Australia's multicultural culinary landscape.
Customer Satisfaction:
Ensure all food leaving the kitchen not only meets but exceeds customer expectations, contributing to a positive dining experience.
Address any customer complaints or concerns with professionalism, working to resolve issues to maintain satisfaction.
Event Catering & Special Occasions:
Assist in planning and preparing customized menus for special events, functions, and private dining experiences, tailoring offerings to meet specific client requests.
Environmental & Sustainability Practices:
Promote sustainability in the kitchen by minimizing waste, using energy-efficient equipment, and sourcing sustainable and local ingredients where possible.
Key Requirements
Qualification in Commercial Cookery or Kitchen Management.
Minimum of 2.5+ years of experience working as a Chef in a commercial kitchen.
Strong knowledge of modern cooking techniques and food safety regulations.
Ability to work in a high-pressure environment and maintain a positive attitude.
Excellent time management skills and attention to detail.
Availability to work a flexible roster, including weekends and public holidays.
What We Offer
Competitive salary package based on experience.
Opportunities for career growth and development.
A supportive and inclusive work environment.
The chance to work with a passionate team in a highly regarded establishment.
Right of sponsorship available for the right candidate/applicant only.
Be careful – Don't provide your bank or credit card details when applying for jobs.
Don't transfer any money or complete suspicious online surveys.
If you see something suspicious, report this job ad.
#J-*****-Ljbffr