Position: Chef
Position Type: Full-Time
Salary: $76,000 to $78,000 plus superannuation per annum
Location: Geelong VIC 3220
Our client is seeking an experienced Chef to join their café restaurant located in Geelong, Victoria.
Duties and Responsibilities
Overall Responsibilities
* Food Preparation: Ensure food is prepared to a consistently high standard.
* Menu Completion: Ensure menu items are completed and delivered ensuring customer satisfaction.
* Budget Management: Ensure all food is produced within budget requirements by minimizing waste and costs.
* Hygiene Standards: Maintain hygiene standards at a sufficiently high level and implement an approved food safety plan.
* Equipment Maintenance: Monitor and maintain all kitchen equipment in correct operating order.
* Liaison: Liaise with management to ensure consistency in product and materials.
* Menu Planning: Plan menus and specials.
* Standards Enforcement: Enforce nutrition and sanitation standards for kitchen operations.
* Team Performance: Ensure a high level of team performance.
* Food Receiving and Storing: Receive and store food to health department requirements.
* Meetings: Attend meetings as required.
Main Activities
* High-Quality Food: Prepare and cook high-quality food according to menu guidelines and recipes.
* Supervision: Supervise members of the kitchen team who report to you.
* Communication: Foster good communication between floor and kitchen staff.
* Supplies Management: Receive and account for suppliers and deliveries.
* Staff Training: Assist with the training of staff including apprentices and trainees.
* Hygienic Practices: Follow correct hygienic food handling practices.
* Cleaning and Disposal: Follow the restaurant's regular cleaning and waste disposal practices.
* Safe Work Practices: Use and support safe work practices.
* Equipment Maintenance: Maintain kitchen equipment and plant in good condition.
Teamwork & Organizational Skills
* Positive Attitude: Maintain a positive attitude.
* Role Modeling: Act as a role model for staff.
* Efficiency: Accomplish work in an efficient and timely manner.
* Product Knowledge: Possess necessary knowledge regarding food products.
* Problem Solving: Identify, analyze, and rectify problems.
* Consistency: Practice consistency in decision-making.
Revenue and Cost Performance
* Monitoring: Monitor revenue and cost performance.
* Goal Setting: Develop long / short term sales building goals and incentive programs with the Manager.
Quality Standards
* Supervision: Supervise food preparation processes.
* Inspection: Inspect food products to ensure they meet standards.Corrective Action: Monitor finished products and take corrective action when required.
* Storage Inspection: Inspect storage facilities to ensure proper procedures are followed.
Cost Controls
* Product Acquisition: Monitor all aspects of product acquisition and process.
* Security: Guarantee the security of all products.
* Cost / Sales Ratio: Maintain a reasonable cost / sales ratio.
Kitchen Maintenance
* Procedures: Enforce all routine open / close procedures.
* Environment: Establish and maintain a safe and clean working environment.
* Communication: Communicate deficiencies and take required steps to rectify problems.
* Security: Manage the restaurant kitchen in a security-conscious manner.
Administrative Duties
* Stock Requisitioning: Comply with all policies regarding stock requisitioning.
* Stock Taking: Participate in required stock-taking activities.
* Documentation: Write notes and memos as required.
Requirements
* Associate Degree, Advanced Diploma or Diploma in Hospitality
* Certificate III and IV in Commercial Cookery would also be highly regarded
* At least two (2) years of relevant experience as a Chef.
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