Culinary Excellence Chef

The Culinary Excellence Chef is responsible for providing culinary expertise in designing and presenting meals for customers across our variety of business portfolios in 6 sites across Australia and New Zealand. This role reports to the Excellence Chef - Culinary Excellence.

Your key focus area include:

• Ensures menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.
• Partnering with Production Chefs to align the practicality of producing menus in regard to equipment and labour.
• Assist with culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.
• Meets culinary financial objectives by estimating requirements; designing menus; anticipating and evaluating response to menu presentation; scheduling expenditures; analysing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.
• Develops recipes and portion specifications as required in conjunction with the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.
• Periodically monitors food preparation by consulting with the Buyers, Sous Chefs, Cooks, and Team Leaders.  Provide culinary leadership in areas of personal expertise and monitoring presentations.
• Prepares menu and food preparation reports by collecting, analysing, and summarizing food, dining, and customer data and trends.

We are interested in speaking with individuals who possess:

• Minimum 7-10 years as a Chef is essential. 
• At least 2-5 years of experience in an Executive Chef role and/or menu design planning role.
• Minimum of 1-3 years supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required.
• Experience across Indian cuisine is essential.
• In-flight catering experience or experience in a high-volume food service environment is required.
• Strong communication skills both verbal and written.
• Basic computer skills required.  Working knowledge of Microsoft Office products preferred.
• Ability to train and develop others required.
• Excellent time management skills required.  Ability to handle multiple tasks without losing focus on priorities.
• Tertiary qualifications in the Culinary Arts or Culinary Field.
• Applicants must hold Australian Permanent Residency as a minimum. This role requires occasional travel within Australia and New Zealand.