Position Overview
CHEF/COOK at Parashara Pty Ltd T/A Chilli India Melton. Full‐time, 38 hours per week. Salary $77,000–$80,000 plus super.
Location
Unit1/2304‐2306 Melton Hwy VIC3337.
Key Responsibilities
* Ensure smooth running of the kitchen by coordinating activities with other staff.
* Maintain cooking, meal preparation and presentation—including special dietary requirements—in accordance with accreditation, hygiene, and cleanliness standards.
* Lead culinary team in developing and executing a diverse, enticing menu that enhances the customer dining experience.
* Infuse creativity and flair into traditional dishes, keeping the menu fresh and exciting.
* Manage and inspire a talented kitchen brigade, fostering a collaborative and positive work environment.
* Oversee day‐to‐day kitchen operations, ensuring high standards of food quality, presentation and consistency.
* Implement rigorous quality control measures to maintain the highest standards of food safety, hygiene and taste; check food freshness, discard out‐of‐date items.
* Conduct regular menu tastings and evaluations to identify areas for improvement and refinement; experiment with recipes and suggest current ingredients.
* Work closely with management to control food costs, optimise kitchen efficiency, and contribute to overall profitability; monitor food stock and place orders, sourcing high‐quality ingredients while maintaining cost‐effective practices.
* Train, mentor and develop kitchen staff to enhance their skills and create a cohesive, skilled team; stay updated on industry trends and share knowledge.
* Assist other cooks to ensure food orders are completed timely and resolve problems efficiently.
* Ensure that cooking utensils are clean before each use; clean and sterilise food preparation areas; ensure food health and safety regulations are followed.
* Execute any other tasks within the scope of skills, as directed by the Chef Manager.
Requirements & Skills
* Past experience as a working chef; at least 3 to 4 years in similar roles.
* Advanced knowledge of the culinary arts; portfolio of creative, unique dishes.
* Perfectionism in sanitation and quality control.
* Expert multitasking ability and great leadership and interpersonal skills.
* Ability to run stocktaking and place orders for resupply.
* Exemplary work ethic in a high‐pressure environment; passion for delighting people with food.
* Sound knowledge of cooking methods and techniques; ability to follow recipes.
* Ability to work in a team and stand for extended periods.
* Effective communication skills.
Qualifications
* Certificate III or IV in Commercial Cookery with a Diploma in Hospitality Management (or equivalent).
Benefits
* Visa sponsorship (482 visa available for the right candidate).
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