Duties and responsibilities: *Prepare and properly present food for regular service and functions *Supervise and coordinate activities of kitchen staff *Collaborate with Restaurant Manager to plan and develop recipes and menus, considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and final menu price *Provide costings of new menu items
*Check the quantity and quality of received products to ensure correct items are as ordered and standards are met *Monitor and maintain stock levels to reduce wastage *Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards *Instruct and train other kitchen workers in the preparation, cooking, garnishing and presentation, etc. of food *Monitor and enforce sanitation practices to ensure that employees follow standards and regulations *Determine production schedules and staff requirements necessary to ensure timely delivery of services *Assist in recruitment and induction of kitchen staff *Discuss with the Restaurant Manager any equipment purchases and repairs required *Meet with customers to discuss menus for special occasions such as weddings, parties and banquets *Other managerial tasks associated with the operation of the kitchen, as required Qualifications and Experience: *Relevant AQF Diploma *Applicants with qualifications will need to demonstrate 1 years of relevant experience *3 years of relevant experience may substitute for formal qualifications
Pay: $80,000.00 – $82,000.00 per year
Work Location: In person
