Address
Form of work
SalarySadly our amazing Full Time chef is moving on to open his own restaurant so now we are looking for someone to take his place.
We are a small, very busy Mexican restaurant located in the heart of Queanbeyan.
Trading hours: Thursday-Sunday, 12pm-8.30/9pm.
Kitchen closed daily from 3.30pm-5pm
Wednesday is a dedicated prep day where you will receive your stock to organise & prep for the next 4 service days.
Wednesdays are timed at your discretion i.e there are no fixed start/finish times.
You will manage a team of 4 people, that is 3 Full Time cooks & 1 Full Time kitchen hand. These are excellent, hard working individuals who take great pride in their work & are flawlessly reliable, you will not be disappointed. They have been with us for a very long time now so this will make your integration seamless.
The menu is quite lean making for a manageable prep list, it is designed this way to allow for consistent attention to detail.
We use a stocktake system called “Zeemart” - this is an app based system making stock control & rotation extremely easy to maintain.
Your responsibilities include:
Rostering
Weekly stock check & ordering
Ensuring Sunday stock is wound down to ensure minimum food waste
Organising Wednesday prep across the team for maximum efficiency & to make sure they have all their stations covered for all service days.
Manage daily hygiene practises to ensure the kitchen is kept to a consistently high standard of cleanliness.
Quality control of all recipes from prep to what is served to the customer.
Tracking weekly consumption/wasteage & forwarding reports to owners.
Monitoring invoices/receipts for accurate stock delivery & price discrepancies.
First Wednesday or each month full kitchen stocktake.
If you do not have a “Food Safety Supervisor” certificate we will arrange for you to obtain one.
Please do not hesitate to reach out with any questions.
