Full Time Chef

JOB DESCRIPTION
Our multi award winning Club is looking for an enthusiastic & dedicated individual to join our team of hospitality professionals.
The Club accommodates a newly renovated 160 seat bistro and kitchen in our Flying Horse Venue which operates 7 days a week.
In addition we have Ballarat’s biggest function space which hosts a 350 seat trackside restaurant and a 500 seat function room. We specialise in race night dining, corporate & social events and provide modern facilities with exceptional service.
JOB REQUIREMENTS
The Role:
The Club is currently seeking applications for the position of Full Time Chef.
The successful candidate will as part of a team:
Collaborate with manager to plan menus and develop recipes, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
Estimate food and labour costs in consultation with the manager according to budget and other financial aspects of the restaurant.
Examine the cooking of food items to regulate the quality and speciality of the recipe.
Ensuring the quality of fresh food and baked goods by examining the stock on regular basis.
Determine daily production schedules and staff requirements necessary to ensure the timely delivery of services.
Liaise with manager and Head chef regarding food preparation or quality concerns.
Discuss all food preparation issues with manager, Head chef, kitchen and waiting staff.
Follow the instruction of the Head chef to monitor daily tasks.
Participate in the selection, training and supervision of all kitchen staff.
Delegate tasks, supervise and coordinate activities of apprentices and other kitchen workers.
Instruct and supervise apprentices and other kitchen staff for the preparation and presentation of the food.
Inspect supplies, equipment, and work areas for cleanliness and functionality.
Prepare and cook food in a timely manner.
Provide instructions and supervise the cooking of food with special dietary requirements.
Ensure appealing plate presentation of all dishes.
Follow FIFO procedures
Ensure wastage is minimised by careful supervision of food preparation methods
Maintain occupational health and safety procedures and ensure those are practiced regularly in workplace.
Check stock level in inventory, filling stock requirements sheet and order the item accordingly.
Supervise cleaning of kitchen to maintain sanitation standards and keep appropriate records.
Required Skills & Attributes:
Be trade qualified and have a minimum of 2 years experience
Diploma level qualifications or Certificate 3 in Commercial Cookery
Recent minimum of two years of relevant experience working in a hospitality industry as a chef.
A valid driver license with your own reliable vehicle.
Ability to work independently and without supervision.
Ability to work effectively as part of a team and provide leadership to a small team.
Demonstrate problem-solving skills
Good oral communication skills.
Ability to work flexible hours including weekends and public holidays.
Salary & Benefits:
An attractive salary package, work life balance, career development, and superannuation, will be offered commensurate with experience. Employment will be under the Registered and Licensed Club Awards 2010.
HOW TO APPLY
Applications close COB Tuesday 27th February 2024