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.