Chefs & Cooks

Bayview Bar & Bistro Pty Ltd requires Chef's and Cooks.

We are currently seeking to fill several roles; Head Chef, Sous Chef, Chef de Partie, Demi and Commis level cooks.

Qualification's:

• Trade Certificate in Cookery or relevant qualification or suitable on the job training.
• Senior Chef's would ideally hold a Diploma in hospitality/Business Management.

Skills & experience:

• HEAD CHEF: 3+ years in a Supervising/leading Chef role + 5 years post qualification/training experience in a commercial kitchen environment
• SOUS CHEF: 2 years in a Supervising Chef role + 5 years post qualification/training experience in a commercial kitchen environment
• CHEF DE PARTIE: Minimum 5 years post qualification/training experience in a commercial kitchen environment + Station Supervisor experience
• DEMI (COOK): 3-4+ years post qualification/training experience in a commercial kitchen environment
• COMMIS (COOK) 2-3 years post qualification/training experience in a commercial kitchen environment

Duties & Responsibilities:

• HEAD CHEF: Overall supervision of the kitchen environment & staff
• HEAD CHEF: Preparing financial & cost reports for Management
• HEAD CHEF: Rostering of the kitchen staff
• HEAD CHEF: Recruitment of kitchen staff
• HEAD CHEF: Overseeing ordering of food, kitchen supplies and equipment
• HEAD CHEF: Overseeing the design and planning of menus
• HEAD/SOUS: Budgeting and cost control
• SOUS CHEF: Senior Kichen Manager, providing supervision of the kitchen environment in absence of Head chef
• SOUS CHEF: Assisting with the rostering of the kitchen staff
• SOUS CHEF: Ordering of food, kitchen supplies and equipment;
• SOUS/CHEF DE PARTIE: Assist in Design and Planning of menus and specials
• SOUS/CHEF DE PARTIE: Undertaking & reporting on stocktake
• SOUS/CHEF DE PARTIE: Budgeting and cost control
• SOUS/CHEF DE PARTIE: Assist in Design and Planning of menus and specials
• SOUS/CHEF DE PARTIE: Undertaking & reporting on stocktake
• SOUS/CHEF DE PARTIE: Ensuring proper storage, stock rotation and control of food stuff is maintained;
• CHEF DE PARTIE: Supervising of your kitchen section and ensuring it is stocked for the daily trade
• CHEF DE PARTIE/DEMI/COMMIS (COOK): Preparation of all food stuffs and menu items
• CHEF DE PARTIE/DEMI/COMMIS (COOK): Cleaning of stations and kitchen ensuring environment is hygenic in accordance with our kitchen standards.
• CHEF DE PARTIE/DEMI/COMMIS (COOK): Receiving and checking deliveries
• CHEF DE PARTIE/DEMI/COMMIS (COOK): Following health, safety and security procedures

Skills & Abilities

• Superior time/man management skills
• Superior customer service skills
• Communication skills
• Ability to work in a fast-paced environment
• Advanced understanding of Food Safety standards, OH&S, and best practise models for Kitchen Operations
• Ensure food safety is adhered to
• Cooking a variety of food stuff and menu items in an productive and economical way
• Ensuring presentation, portion control and quality of food is of the highest standard;
• Providing superior customer service
• Liaise with Managers on Functions or Special requirements;
• Ensure to the Maintenance of kitchen equipment and tools;
• Constantly update knowledge and skills to keep abreast of industry trends;
• Training and supervising apprentices, trainees and other kitchen staff;
• Ensure kitchen is following health, safety and security procedures

Annual Remuneration

• Head Chef: Annual Salary $80,000 - $85,000 + Super
• Sous Chef: Annual Salary $75,000 - $80,000 + Super
• Chef de Partie: Salary between $70,000 - $74,000 + Super
• Demi (Cook): $68,000 - $72,000 + Super
• Commis (Cook): $64,000 - $67,000 + Super

• Flexible hours available
• 2-3 years of relevant work experience required for this role
• Work visa can be provided for this role
• Expected salary: $64,000 - $85,000 per year