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