Full-time/Permanent
$75,000 - $78,000 (higher salary will be considered commensurate to qualifications and experience)
Duties and responsibilities:
- Prepare and properly present food for regular service and functions
- Supervise and coordinate activities of kitchen staff
- Collaborate with Restaurant Manager to plan and develop recipes and menus, considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and final menu price
- Provide costings of new menu items
- Check the quantity and quality of received products to ensure correct items are as ordered and standards are met
- Monitor and maintain stock levels to reduce wastage
- Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards
- Instruct and train other kitchen workers in the preparation, cooking, garnishing and presentation, etc. of food
- Monitor and enforce sanitation practices to ensure that employees follow standards and regulations
- Determine production schedules and staff requirements necessary to ensure timely delivery of services
- Assist in recruitment and induction of kitchen staff
- Discuss with the Restaurant Manager any equipment purchases and repairs required
- Meet with customers to discuss menus for special occasions such as weddings, parties and banquets
- Other managerial tasks associated with the operation of the kitchen, as required
- Relevant AQF Diploma and minimum 1-year relevant experience.