- Qualification required for the role - At least Certificate 4 in relevant field or at least 3 years of relevant experience
- Experience - At least 2 years of experience
Position Description
As a Cook/Chef for Oldtown QV ( Aust) Pty Ltd, you will be responsible for the following:
For Chefs
· Prepare staff time table and training to company’s standard
· Delegate daily, weekly and monthly responsibilities to kitchen staff
· Supervise cooks and assist as needed
· Research and Development of new product to launch
· Maintaining kitchen efficiency, cleanliness and audit standards
· Managing and handling feedback on food quality
For Cooks/Chefs
To keep the premises neat and clean.
To maintain personal hygiene and ensure proper sanitation to meet the regulatoryrequirements.
Wash, peel, cut fruits and vegetables to prepare then consumption.
Involves handling knives techniques and using cutting techniques for fruits andvegetables appropriately. Using different styles of cutting, which includes julienne,brunoise, paysanne, mecedione, jardinière and environmental consideration inspecific relation to food preparations.
Carve and trim meats such as pork , beef, chicken and fish for hot. serves.
Grill, boil and steam meats, fish and vegetables, season and cook food according to recipes.
Cut, bone and portion meat prior to cooking or according to recipe.
Prepare stocks and sauces, portion arrange and garnish food.
Control and keep record of temperatures of fridges, freezer and cool room.
Store food according to temperature and nature of the food.
Maintain food safety and hygiene of food preparation and serving areas as well.
Kitchen equipment, sanitary food- handling practices following HACCP rules.
Maintain health and safety procedure.
Receiving the delivery of the goods and storing them in the formally organizedmanner as per the selected industry environment, application of the occupationalhealth safety and hygiene issues related to receipt handling storage of goods andlabeled, dated, store food correctly. Also maintain FIFO (first in first out) of the stock.
Observe and test foods to determine if they have been cooked sufficiently, usingmethods such as tasting, smelling or piercing then with meat fork to ensure the foodis cooked.
Ability to cook food by using different cooking method such as WOK - frying, deep frying, boiling, grilling, braising, steaming, baking etc.
Estimate expected food consumption, then requisition or purchase supplies orprocure food from storage.
Maintaining food culture and serving diets as per the menu and the demands.
Weight, measure and mix ingredients according to recipes using various kitchenutensils and equipments.
Perform bulk cooking and marinating types of meat.
Regularly updating knowledge of the market for different types of products and service, understanding customer's needs and preferences, ways of meeting requirement inclusive of the both stated as well as unstated and above all assisting the chef in the serving time and overseeing meals services.
Efficient organizer of the work loads, segregating and prioritizing the allocated tasksand requirement.
Pay: $80,000.00 per year
Work Location: In person
