Annual Salary offered - $80,000 + superannuation
Location:
Name of restaurant:
Responsibilities
- Menu planning: Create menus, and change or rotate dishes as needed Food preparation: Prepare dishes, create recipes, and ensure food is prepared to the restaurant's standards Kitchen management: Oversee kitchen staff, and ensure they follow safety and health procedures Inventory management: Track inventory and restock food as needed Budget management: Maintain the kitchen budget Quality assurance: Check the freshness of ingredients, and ensure the quality of meals Dish presentation: Determine how to present dishes, and taste dishes before they go to customers.
Qualifications
- Proficiency in food preparation and culinary techniques Knowledge of health and sanitation laws Strong leadership and problem-solving skills Dexterity to handle kitchen tools and equipment Minimum 2 year experience in professional kitchens Certificate IV or higher level qualification in hospitality
Pay: $57,402.85 – $86,514.51 per year
Work Location: In person
