Chef

Description of job duties and responsibilities :

• Work together with the restaurant manager and head chef to assist in planning menus and develop recipes while keeping in mind factors such as seasonality and expected customer numbers etc.
• Consult with clients to discuss menus for events such banquets, weddings, and celebrations.
• Determine food and labour expenses as per the customer orders, restaurant's budget, and other commercial aspects.
• Monitor the cooking process of meals to test the quality and uniqueness of the recipe.
• Inspect equipment and work areas for cleanliness and functionality.
• Equip the kitchen with culinary instruments and supplies, such as knives, pans, and scales for measuring meals.
• Participate in the hiring and training procedures of all wait and kitchen personnel.
• Demonstrate and provide guidance on cooking techniques and proper cooking practices to new hires.
• Establish staffing needs and daily staff schedule to allow timely provision of services.
• Assign tasks and supervise the work of cooks and other kitchen staff for the preparation and presentation of the meals.
• Collaborate with the manager, head chef, kitchen and wait staff and discuss any issue with food preparation or quality concerns.
• Instruct the kitchen team and monitor the cooking process to ensure that food prepared for those with dietary needs complies with nutritional criteria.
• Overlook precooking and heating sauces for entrée dishes.
• Make sure all items are properly garnished and presented in an appealing manner.
• Make sure that food wastage is kept to a minimum by careful supervision of cooking methods.
• Maintain inventory by regularly checking the stock levels, complete the stock sheets, and order the items as necessary.
• Inspect the stock to ensure the quality of fresh food items and baked goods. May freeze and preserve foods and rotate foodstuffs to check freshness of food and discard out-of-date items.
• Follow occupational health and safety regulations and make sure they are consistently followed by everyone at work.
• Monitor kitchen and dining room cleanliness to uphold hygienic standards and keep accurate records.

Requirements for this role :

• Certificate IV or Diploma level qualifications or equivalent in Hospitality or relevant field.
• 3 years of full-time relevant experience working in a hospitality industry as a chef.
• Ability to work independently and without supervision.
• Ability to work effectively as part of team and provide leadership to a small team.
• Demonstrate problem-solving skills and experience with diagnostics.
• Good oral communication skills.
• Ability work with flexible hours including weekends.

Salary Range $75,000 – $85,000 per annum

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