Responsibilities
* Producing high quality dishes that follow up the established menu standards, as well as to client's requirements.
* Providing a high level of customer service.
* Assisting the Executive Chef in planning menus, monitoring and maintaining wage costs and budgets.
* Assisting the Executive Chef in monitoring and maintaining stock ordering, control and budgets.
* Training the auxiliary kitchen staff to provide best results in minimum time and using at the maximum the available resources.
* Working positively and cooperatively with all team members.
* Maintaining order and discipline in the kitchen during working hours.
* Ensuring hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish.
* Being responsible for prevention of unsafe work practices or incidents.
* Ensuring that the professional equipment is in good condition and reporting any repair requirements immediately to avoid breakdowns.
* Ensuring that all items are secured and reporting any concerns or breaches of policy.
About You
* AQF Diploma, Certificate IV, or Certificate III in Hospitality (Commercial Cookery) (depending on the role), or equivalent or a minimum of 3 years in a similar role.
* Superior work ethic.
* Ability to work under pressure.
* Be a team player.
* Enthusiastic "can do" approach.
* A friendly and approachable personality is a must.
Compensation
In return, we offer a full-time position with an attractive basic salary range of $66,000 to $74,000 per annum + superannuation (based on your experience and qualifications).
Only successful applicants will be contacted.
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