We are looking for a qualified Chef to join our kitchen brigade on a full time, ongoing basis. The Chef reports to the owner and works alongside the existing kitchen team across breakfast, brunch and lunch service, and evening service where rostered.
Key responsibilities
- Prepare, season and cook menu items to the standard and presentation set for the venue.
- Prepare stocks, sauces, dressings and other components from raw ingredients.
- Plan and develop menu items with the owner, including seasonal menu changes
- Cost menu items, control portion sizes and monitor kitchen yield and wastage
- Order produce and dry goods, receive deliveries and check quality on arrival
- Manage stock rotation, storage temperatures and inventory levels
- Supervise, roster and train kitchen staff, and demonstrate techniques to junior staff
- Maintain food safety, hygiene and work health and safety standards across the kitchen
- Oversee cleaning of the kitchen and equipment, and report maintenance issues
Skills and experience required
- Certificate III in Commercial Cookery, or an equivalent trade qualification in cookery
- At least 1 years of full time experience as a chef or qualified cook in a full table service restaurant or cafe kitchen
- Demonstrated experience preparing dishes from fresh raw ingredients, including sauces and stocks made on site
- Experience in menu planning, menu costing, ordering and stock control
- Experience supervising and training kitchen staff
- Current food safety training, or the ability to obtain it before commencement
- Available to work early morning starts, weekend shifts and public holidays on a rotating roster
- Physically able to stand for extended periods and to lift and carry stock
Pay: $82,000.00 – $95,000.00 per year
Work Location: In person
