The Chef role is essential in delivering high-quality, Australian bistro-style cuisine that meets the restaurant's quality and service standards. This role ensures the efficient operation of the kitchen, supports the development of kitchen staff, and contributes to providing an exceptional dining experience for all patrons.
What key responsibilities does this role have?
* Prepare and cook high-quality meals according to menu guidelines and recipes.
* Maintain appealing plate presentation.
* Supervise kitchen team members when required.
* Foster clear communication between kitchen and floor staff.
* Modify recipes to meet customer requests (e.g., dietary requirements).
* Experiment with recipes and suggest new menu ideas.
* Manage stock control and assist with stock takes.
* Receive and account for supplies and deliveries.
* Ensure compliance with food safety and hygiene regulations.
* Assist in training apprentices and trainees.
* Support the rostering and labour cost management.
* Participate in menu design in consultation with the Operations Manager.
* Maintain kitchen cleanliness and hygiene to meet safety standards.
* Provide exceptional customer service.
* Report any issues or misconduct to the Head Chef or Operations Manager.
* Assist in floor operations when required.
* Certificate III in Commercial Cookery (Qualified Chef) or equivalent experience.
* Experience in a customer service-focused hospitality environment, preferably in a club setting.
* Proven experience in cooking modern Australian cuisine.
* Knowledge of legislative requirements, including WHS and food safety regulations.
* Strong literacy and numeracy skills.
* Up-to-date knowledge of cooking techniques and recipes
* Working for one of the largest and most respected employers in the Shoalhaven
* A supportive and people-first workplace
* Rewards & recognition program
* Uniform provided
Role Type
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