The position works closely w/ the Head Chef and Sous Chef & is an integral position within the kitchen brigade, managing a section within the kitchen.
FUNCTIONAL RELATIONSHIP WITH
Provides Guidance to: Kitchen Staff
Maintains a functional relationship with:
Venue supervisors Bistro and Pub staff
Receives Guidance from:
- Head Chef
- Sous Chef
- Food and Beverage Venues Manager
- General Manager
- HR Coordinator
POSITION OBJECTIVES
The position works closely with the Head Chef and Sous Chef and is an integral position within the kitchen brigade, managing a section within the kitchen and leading the cooks and kitchen hands to ensure that the quality of the food and the service is provided to the predetermined highest standard in a timely manner. The position will maintain Food and Safety implementation to Government and Company Standards
Key Responsibilities
- Oversee a section of the kitchen and hands on daily Kitchen operations.
- Prepare, cook, plate and garnish dishes ensuring high standards of food quality and presentation
- Receive and account for supplies in accordance with business guidelines
- Manage stock rotation and wastage and ensure your kitchen section is organised and clean and complies with food safety standards
- Maintain portion & cost control systems
- Assist in development and costing of menu in consultation with Head Chef and Sous Chef.
- Work proactively and manage timeliness of service.
- Support and coach other team members.
KEY PERFORMANCE INDICATOR
- Ensure all meals are consistently prepared to the required standard.
- Ensure that all Food and Safety Guidelines are in place and adhered to
- Guest complaints or negative feedback are proactively managed.
- Food cost and wastage are controlled
- Ensure effective food storage and stock rotation is achieved
- Ensure a positive, productive and safety conscious team culture
- Ensure staff are guided in daily duties and are able to take ownership
EXPERIENCE
- Possess a relevant qualification or have at least 3 years full time relevant experience in a comparable workplace
EDUCATION
- Certificate 111 or 1V in Commercial Cookery or Diploma in Commercial Cookery
- Food Safety Supervisor
KNOWLEDGE & SKILLS
- Demonstrated ability to effectively lead and coach members of the teaM.
- Ability to multitask and work in diverse sections of the kitchen (Grill/Pans/Pizza)
- Demonstrated knowledge of food safety standards
- Ability to handle a busy shift
- Ability to trouble shoot and resolve problems during challenging situation
PERSONAL ATTRIBUTES
- A passion for food and presentation of dishes
- Excellent communication skills
- Ability to engage in a positive and collaborative manner with all staff
- Punctual and reliable with a great work ethic
- Availability for 7 day roster including weekends, school holidays and split shifts.
Annual Salary of $76515 - $80000
How to Apply
If you think you have the above qualities, are looking for a new challenge, and believe you have what it takes to drive a team to succeed consistently, please forward your resume and cover letter by clicking on the apply button below. Alternatively, you may email your application letter with resume to recruitment@konnecting.com and quote reference #3989122in the email subject.