AddressAim
To deliver a consistent dining experience that achieves the goals and objectives of our restaurant and ensure that a consistently high standard of meals and service is provided to our diners.
Scope
The scope of this role encompasses menu design, coordination of all aspects of kitchen operations, training and monitoring staff (if required) and sourcing and use of quality ingredients in the preparation of all meals
to ensure our customers have an optimal experience when dining with us.
Accountabilities
Menu Planning
· Work to keep menu fresh and interesting to customers, taking into
account any customer feedback and/or online reviews.
· Test and trial new dishes and menu items.
· Stay up to date with dining trends, new recipe ideas, ingredients, dietary requirements etc.
Costing, budgeting & ordering
· Maintain up-to-date costing information for all ingredients used in
dishes to ensure cost of goods remains within agreed parameters.
· Cost any new dishes or menu items.
· Planning budgets for the kitchen operations, including sta ingredient and equipment costs.
· Source fresh and appropriate ingredients for all dishes
Management, selection and training of staff
· Oversee and supervise all relevant kitchen staff (if any) to ensure the highest standards of meal preparation, presentation and hygiene.
· Assist with the hiring of new kitchen staff as required.
· Ensure all relevant kitchen staff (if any) are appropriately trained in all aspects of meal preparation and procedures, presentation, food storage and general hygiene.
Preparing & cooking food, managing & service
· Prepare and cook customer meals to order during service hours.
· Monitor the quality of meals and menu items going out to customers.
· Direct the activities of the relevant kitchen staff to ensure timely and efficient service.
· Liaising Liaising with relevant staff (managers, waiters) to uphold food preparation and service and discussing any issues.
OH&S / Food Safety standards compliance
· Ensuring all aspects of work, health and safety and operational
procedures are followed at all times, including for suppliers;
· Managing OHS risks and keeping accurate records of all OHS matters;
· Ensuring proper food storage procedures to maintain food preservation.
Qualications required
ESSENTIAL
§ Trade qualied to Diploma in Cookery or higher.
§ Experience in menu planning and costing
§ Previous experience of at least 2 years as a Chef post qualication
Skills and abilities:
ESSENTIAL
· A passion for producing consistent high-quality meals.
· Excellent knowledge and experience in all basic techniques and styles.
· (Highly preferred) Knowledge of Café and Bulk Catering food
· A strong background in utilising fresh local ingredients.
· Knowledge of all food safety standards.
· A good understanding of all financials running a kitchen.
· A professional attitude in the kitchen at all times.
· A love and passion for developing great nutritious food
Summary of role requirements:
- Flexible hours available
- 2-3 years of relevant work experience required for this role
- Work visa can be provided for this role
- Expected start date for role: 20 July 2024
- Expected salary: $65,000 - $75,000 per year
