Job Overview:
The role of a culinary professional involves the preparation and cooking of food in accordance with established menus. The successful candidate will be responsible for ensuring high standards of quality and presentation in their work.
They will oversee the plating and garnishing of dishes, plan menu items, estimate food requirements, and train kitchen staff.
The ideal candidate will possess relevant qualifications, including a Certificate IV in commercial cookery and a Diploma in Hospitality. Prior experience as a Chef (minimum 2 years) is also essential.
Key Responsibilities:
* Prepare and cook food according to menu specifications
* Maintain high standards of food handling and storage
* Oversee food plating and garnishing
* Develop and implement efficient rostering systems
* Plan and manage menu items, estimating food requirements
* Train and develop kitchen staff
* Monitor the quality of all dishes at all stages of preparation and presentation
* Effectively manage and maintain stock levels
* Liaise with suppliers to ensure seamless operations
Requirements:
* Certificate IV in commercial cookery
* Diploma in Hospitality
* Prior experience as a Chef (minimum 2 years)
* Strong knowledge of cooking methods and operating kitchen tools and equipment
* Ability to work full-time, flexible rotating rosters