The Southern Inn is hiring a Full time Chef role in Goulburn, NSW. Apply now to be part of our team.
Requirements for this role:
* Flexible hours available
* 1 year of relevant work experience required for this role
Our client, The Southern Inn is an exclusive restaurant specialising in cuisines from North India. The restaurant is set up in an 1860's Inn, where alongside such elegance, great attention is paid to the subtle flavourings that make a dish 'simply extraordinary', and each dish is indicative of the commitment made to diners.
The owners are currently seeking a Chef to join their team and support the preparation and delivery of a high-quality experience, offering diners a truly sumptuous culinary adventure.
You will be able to hone your cooking skills and techniques, and you will have the freedom to express yourself in the dishes you create.
The annual salary for the Chef position is $75,000 to $80,000 plus superannuation.
Duties include:
1. Plan, direct, and supervise the food preparation and cooking activities.
2. Determine how food should be presented, and create decorative food displays.
3. Determine production schedules & staff requirements necessary to ensure delivery of services.
4. Estimate amounts and costs of required supplies, such as food and ingredients.
5. Inspect supplies, equipment, and work areas to ensure conformance to established standards.
6. Instruct Cooks and other workers in the preparation, cooking, garnishing & presentation of food.
7. Monitor sanitation practices to ensure that employees follow standards and regulations.
8. Order or requisition food and other supplies needed to ensure efficient operation.
9. Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs.
10. Arrange for equipment purchases and repairs.
11. Meet with sales representatives to negotiate prices and order supplies.
12. Prepare and cook food of all types, either regularly or for special guests or functions.
13. Supervise and coordinate the activities of Cooks and workers engaged in food preparation.
14. Collaborate with other personnel to plan and develop recipes and menus, taking into