Tanoshimi Australia Pty Ltd
213 Lonsdale St, Melbourne VIC 3000
Full Time Head Chef
Salary $76,515 + Superannuation
Duties and Responsibilities
Kitchen Operations & Workflow Management:
•Oversee daily kitchen operations, ensuring efficient workflow and coordination.
•Develop and implement standard operating procedures for kitchen staff to maintain consistency in food preparation.
•Supervise all food preparation and cooking processes to meet quality and presentation standards.
•Ensure that all dishes are prepared on time and meet customer expectations.
•Supervise junior cook and kitchen assistants to maintain efficiency in food production.
Menu Development & Recipe Creation:
•Develop and innovate new menu items based on market trends and customer preferences.
•Test and refine recipes to ensure high-quality dishes and cost efficiency.
•Standardize recipes and portion control to maintain consistency in food quality.
•Adjust menu offerings based on seasonal ingredients and supplier availability.
Cost Control & Inventory Management:
•Monitor food costs and implement cost-control measures to maximize profitability.
•Manage inventory levels, ensuring stock is maintained at optimal levels to minimize waste.
•Negotiate with suppliers to ensure quality ingredients at competitive prices.
•Implement stock rotation procedures to maintain freshness and reduce spoilage.
Staff Training & Team Management:
•Recruit, train, and mentor kitchen staff to ensure high performance and skill development.
•Create staff schedules, ensuring adequate staffing levels for smooth operations.
•Foster a positive and collaborative work environment within the kitchen.
•Conduct performance evaluations and provide feedback to improve efficiency.
Food Safety & Hygiene Compliance:
•Ensure all food handling and storage meet Australian food safety regulations.
•Implement and maintain HACCP (Hazard Analysis and Critical Control Points) procedures.
•Conduct regular inspections to ensure cleanliness and sanitation in all kitchen areas.
•Train staff on food safety protocols, allergen management, and hygiene standards.
Quality Control & Customer Satisfaction:
•Maintain consistency in food quality, taste, and presentation.
•Respond to customer feedback and make necessary adjustments to improve food offerings.
•Implement quality assurance measures to uphold the restaurant's reputation.
Communication & Collaboration:
•Coordinate with front-of-house staff to ensure smooth service and timely food delivery.
•Work closely with management to align kitchen operations with business goals.
•Participate in marketing initiatives, including menu promotions and special events.
Qualification and Experience
•Extensive experience as a chef, with at least 3+ years in a senior kitchen leadership role.
•Strong expertise in food preparation, kitchen management, and menu development.
•Knowledge of budgeting, cost control, and inventory management.
•Excellent leadership, training, and team management skills.
•Ability to work in a high-pressure environment and manage multiple tasks.
•Strong understanding of Australian food safety laws and HACCP principles.
Languages
•English. Bilingual is added advantage.
Please send your CV to info@businessnest.com.au. Please include the job role title in your email.