Chef And Restaurant Manager - Full Time

CHEF and RESTAURANT MANAGER - Full Time

KOU RAMEN at Westpoint Shopping Centre Blacktown is seeking experienced FULL TIME CHEF and RESTAURANT MANAGER who are willing to make a long term commitment to work in our thriving Japanese style restaurant.

$70K-$80K p.a. + Super

To join our team please email your application to ***********@gmail.com

1. CHEF – Full Time

CHEF_Responsibilities

Co-ordination and supervision of daily work activities of staff and planning and developing menus so the standards of the organisation, in respect of quality, quantity and work safety, are maintained all the times

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CHEF_Main Duties

• Identify work requirements and assign appropriate duties and tasks to the rest of staff members
• Organise and coordinate activities of staff
• Confer with manager in respect to production and staff controls
• Perform the tasks of other staff with cooking procedures
• Demonstrate skills and knowledge applicable, and instruct and train staff
• Consult staff and resolve grievances
• Monitor organisational behaviours of staff with procedures of dishes
• Order materials and settle accounts
• Develop new menus and recipes
• Establish safety gears in place and enforce them
• Communicate with customers to the identification of their opinions on its products and services
• Manage and direct kitchen operations of the restaurant
• Plan menus and advise other staff on sizes of portions and servings
• Consult with Managing Director reviewing the budget control including food costs, portion costs and waste cost controls

CHEF_Position Requirements

• Diploma in relevant discipline or at least 6 years of relevant work experience
• At least 3 years of additional relevant work experience
• Skills & knowledge in use of oriental cooking tools/equipment

2. RESTAURANT MANAGER – Full Time

Responsibilities: Managers are responsible for the business performance of our restaurant,

as well as maintaining high standards of food, service, and health and safety.

Job description:

• Taking responsibility for the business performance of the restaurant.
• Analysing and planning restaurant sales levels and profitability.
• Organising marketing activities, such as promotional events and discount schemes.
• Preparing reports at the end of the shift/week, including staff control, food control and sales.
• Planning and coordinating menus.
• Coordinating the entire operation of the restaurant during scheduled shifts.
• Managing staff and providing them with feedback.
• Responding to customer complaints.
• Ensuring that all employees adhere to the company's uniform standards.
• Meeting and greeting customers and organising table reservations.
• Advising customers on menu and other choice.
• Recruiting, training and motivating staff.
• Organising and supervising the shifts of kitchen, waiting and cleaning staff.
• Maintaining high standards of quality control, hygiene, and health and safety.
• Checking stock levels and ordering supplies.
• Preparing cash drawers and providing petty cash as required.
• Helping in any area of the restaurant when circumstances dictate.

QUALIFICATION AND EXPERIENCE

• AQF Associate Degree, Advanced Diploma or Diploma.
• At least three years of relevant experience may substitute
• for the formal qualifications listed above.