CHEF

As a Chef, you will be responsible for planning, organizing, and overseeing the preparation and cooking of food in a fast-paced kitchen environment, ensuring the consistent delivery of high-quality, flavourful dishes that meet customer expectations. You will be expected to maintain health and safety standards, monitor kitchen operations, supervise staff, and manage inventory to ensure efficient and cost-effective food service operations.

Benefits

• A supportive and inclusive team environment
• Opportunities for long-term employment and career progression
• A competitive salary package

Task & responsibilities

• Ensure food is prepared to a consistently high standard.
• Menu items are completed and delivered ensuring customer satisfaction.
• Ensure all food is produced within budget requirements, minimizing waste and costs.
• Ensure hygiene standards are maintained at a sufficiently high level and an approved food safety plan is implemented.
• Monitor and maintain all kitchen equipment in correct operating order.
• Liaise with management to ensure consistency in product and materials.
• Planning menus and specials.
• Enforce nutrition and sanitation standards for kitchen operations.
• Ensuring a high level of team performance.
• Receiving and storing food to health department requirements.
• Attend meetings as required.
• Prepare and cook high-quality food according to menu guidelines and recipes.
• Supervise members of the kitchen team who are responsible to you.
• Help create good communication between floor and kitchen staff.
• Receive and account for suppliers and deliveries.
• Assist with the training of staff, including any apprentices and trainees.
• Follow correct hygienic food handling practices.
• Follow the restaurant's regular cleaning and waste disposal practices.
• Use safe work practices and support others to use them.
• Maintain kitchen equipment and plant in good condition.
• Demonstrate sound teamwork and organizational skills.
• Monitor revenue and cost performance.
• Guarantee Quality Standards.
• Practice cost controls.
• Maintain the kitchen.
• Complete administrative duties.

Qualification & experience

• Certificate IV and Higher 
• Minimum 3 year of experience in the related field.
• Strong understanding of Australian brunch cuisine and modern culinary techniques.
• Ability to lead and work within a team under pressure during peak hours.
• Excellent communication, time management, and multitasking skills.
• Availability to work across a rotating roster including weekends and public holidays.