Chef Position
Job Description
The role of the chef is pivotal in the daily operations of a local restaurant, delivering authentic Chinese cuisine to the Culburra Beach community and visitors. As a key member of the kitchen team, you will be responsible for preparing and cooking meat-based Chinese dishes, with a focus on signature sauces and regional flavors such as Szechuan, Mongolian, and Satay. In addition to Chinese cuisine, you will also contribute to the preparation of selected international desserts such as Tiramisu, Apple Pie, and Millefoglie cake, diversifying the restaurant's offerings.
Key Duties and Responsibilities
* Planning and organising the preparation and cooking of Chinese-style dishes, with a particular focus on meat-based menu items (chicken, beef, lamb, and pork), seafood menu items (fish, prawn, crab and squid) and associated sauces such as Mongolian, Szechuan, Canton, Curry, Chow Mien, Hoi Sin and Satay.
* Preparing a selection of international desserts such as Tiramisu (coffee-based dessert), Apple Pie, and Millefoglie cake (mille-feuille).
* Examining food to ensure quality and consistency, and adjusting preparation methods as necessary to maintain the restaurant's standards.
* Responsible for the correct timing during service so that food served is always of the highest standards.
* Preparing and cooking sauces and marinades using traditional Chinese techniques such as BBQ, stir-fry, steam; and recipes for Dim Sum, Won Ton, Dumplings.
* Ensuring flavor profiles are consistent with the restaurant's offerings.
* Managing mise en place for meat preparation, including marinating, slicing, and portioning of meats for service.
* Monitoring and maintaining stock levels of fresh produce, meat, and dry ingredients; coordinating with suppliers to ensure timely procurement.
* Training and supervising kitchen staff, ensuring proper food handling, hygiene, and safety standards are maintained at all times.
* Collaborating with manager or director on menu planning, dish presentation, calculating ingredient costs and the development of new dishes that reflect customer preferences and regional Chinese flavors.
* Collaborating with front-of-house staff, including supervisors and waitstaff, to ensure coordinated and timely service during peak periods, and to maintain smooth communication between the kitchen and dining area.
* Developing and managing the kitchen staff and daily work schedules, ensuring adequate coverage for service periods and efficient workflows within the labor cost budget.
* Enforcing and maintaining a clean, safe, and organized kitchen environment, in line with food safety and WHS regulations.
* Inspecting equipment and arranging for necessary repairs or replacements, ensuring all kitchen tools are functional and safe to use.