Address - Prepare and organize ingredients before service, which includes precise measurement, and proper trimming of meats to ensure the readiness of all cooking components
- Execute cooking orders with precision, utilizing a variety of techniques such as grilling, frying, mixing, and baking to create dishes according to standardized recipes and customer preferences.
- Ensure that all dishes leaving the kitchen are of high quality, properly seasoned, cooked to perfection, and meet the restaurant's standards.
- Monitor inventory levels of food and kitchen supplies, place orders as needed, and ensure efficient use of resources to minimize waste
- Maintain the integrity of ingredients and food items by ensuring they are correctly stored, following strict hygiene and safety protocols to prevent contamination.
- Adhere to the Hazard Analysis and Critical Control Points (HACCP) system and other food safety standards, ensuring that all kitchen practices meet regulatory requirements.
- Perform various tasks as directed by the head chef, from managing shift handovers and complying with hygiene, health, safety regulations, and commitment to maintaining culinary standards.
- Uphold the highest standards of cleanliness and safety in kitchen areas, including the proper care and maintenance of equipment and utensils.
- Work closely with other kitchen staff, servers, and management to ensure smooth operations and exceptional guest experiences
- Collaborate with restaurant management to create menus that reflect the restaurant's style, target audience, and seasonal ingredients.
- Report for duty promptly, maintaining a well-groomed appearance and upholding professionalism in all interactions within the culinary team.
Qualification and Experience:
At least Certificate III and IV in Commercial Cookery or equivalent qualification
Minimum 3 years’ experience as a chef
The remuneration for this role will consist of salary package between AUD $70,000 – AUD 0,000 + Super as per Australian government guidelines
