Position: Sous Chef
Position Type: Full-Time
Salary: $76,515 plus superannuation per annum
Location: Sandgate QLD 4017
Our client is seeking a skilled Chef to join their restaurant located in Sandgate, Queensland.
Duties and Responsibilities:
1. Planning Menus, estimating food and labour costs and ordering food supplies
2. Check the quality of raw or cooked food products to ensure that standards are met
3. Discussing food preparation issues with manager/owner and kitchen staff
4. Ensuring all kitchen staff understand expectations and parameters of kitchen goals and daily kitchen work
5. Determine production schedules and staff requirements necessary to ensure adequate food preparation timely delivery of services
6. Analyse recipes to assign prices to menu items, based on food, labour and other costs
7. Demonstrating techniques and advising on cooking procedures
8. Inspecting supplies, equipment, or work areas to ensure conformance to food safety standards
9. Managing time through effective planning to maintain a high level of productivity
10. Coordinate planning, budgeting, or purchasing for all the food operations within the establishment
11. Collaborate with other personnel to plan and develop recipes or menus factoring seasonal availability of ingredients and sales forecasts
12. Motivating the team to create a memorable customer experience
13. Managing food wastage and costs
14. Adhering to hygiene regulations
15. Maintain updated knowledge of local competition and restaurant industry trends
16. Demonstrate new cooking techniques and new equipment to staff.
Key Selection Criteria:
1. Demonstrate an ability to understand and implement food safety processes as per Brisbane City Council requirements
2. Demonstrate an ability to maintain accurate kitchen and food safety records
3. Demonstrate an ability to communicate with staff, provide leadership and to promote a team environment
Requirements:
1. Associate degree, Advanced Diploma or Diploma in relevant field
2. Certificate III or IV in Commercial Cookery
3. Must have three (3) years of relevant experience as a Chef
4. Computer literate and competency with food safety and ordering platforms
5. Capacity to run the kitchen in the absence of the Head Chef
6. Understanding of menu item costings and financial reports
7. Knowledge of Restaurant Industry Award
8. Understanding of marketing and promotions
9. Ability to train commercial cookery apprentices.
Required Skill Profession
Supervisors Of Food Preparation And Serving Workers