Responsibilities:
1. Management of cooking room (including cooking equipment and staff),
2. Management of cooking,
3. Storage and hygiene of foods,
4. Maintenance of food quality and taste
Tasks:
1. Lead and manage kitchen,
2. Develop and plan menus,
3. Supervise the activities of kitchen,
4. Discuss food preparation issues with the restaurant manager,
5. Check food to ensure its quality,
6. Regulate temperatures of ovens, grills and other cooking equipment,
7. Prepare food for cooking,
8. Cook food by a range of methods (e.g. baking, braising, frying, roasting or steaming),
9. Divide food into portions and make sure that the food is well presented,
10. Clean food preparation areas and equipment,
11. Store food in temperature-controlled facilities,
12. Receive and store supplies,
13. Make sure kitchen is hygienic and functional,
14. Prepare food to meet special dietary requirements,
15. Give directions to other kitchen staffs,
16. Train and supervise other kitchen staffs.
Requirements:
To be considered, applicants must have:
- Relevant work experience in a similar role within the food industry.
- A qualification in commercial cookery or at least 3 years’ relevant experience.
- Proven skills in preparing and cooking Japanese cuisine.
- Australian Citizens or Permanent Residents are preferable.
Pay: $78,000.00 – $80,000.00 per year
Work Location: In person
