DUTIES AND RESPONSIBILITIES:
Planning menus, estimating food and labour costs, and ordering food supplies
Monitoring quality of dishes at all stages of preparation and presentation
Discussing food preparation issues with Managers, Dietitians, kitchen and waiting staff
Demonstrating techniques and advising on cooking procedures
Preparing and cooking food
Explaining and enforcing hygiene regulations
Select and train staff
Freeze and preserve foods
Ordering the stock required for the kitchen.
Supervising the kitchen staff to ensure superior product standards.
Affecting shift planning and management
Managing daily kitchen operations and preparation
ESSENTIAL SKILLS AND QUALIFICATIONS REQUIRED:
· Strong stock and cost control
· Minimum Two years post-qualification experience in the relevant field
· Min Certificate IV in a relevant field such as Culinary, Hospitality Management (including Commercial Cookery)
· Good time management
· Experience in cooking Modern Australian cuisine, Italian and Western cuisine
· Professional leadership
· Great communication skills
· Ability to work under pressure at a fast pace
· Restaurant chef experience is preferable
Pay: $75,000.00 – $85,000.00 per year
Work Location: In person
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