About the Business:
San Giorgio Ristorante is a long-standing Italian restaurant located on Rundle Street in Adelaide’s vibrant East End dining precinct. Established in 1994, the restaurant is renowned for its authentic Italian cuisine, warm hospitality, and relaxed dining atmosphere. San Giorgio offers an extensive menu featuring traditional wood-fired pizzas, freshly made pasta, premium steaks, seafood, salads, and classic Italian dishes prepared with high-quality ingredients and traditional cooking techniques. The restaurant caters to dine-in, takeaway, delivery, and private functions, providing a welcoming and memorable dining experience for both locals and visitors.
Position Summary:
The Chef is responsible for preparing and cooking a wide range of Italian dishes in accordance with the restaurant’s established recipes and standards. The role involves overseeing food preparation and kitchen operations, maintaining consistency in food quality and presentation, assisting with menu development, managing kitchen inventory, supervising kitchen staff, and ensuring compliance with food safety and hygiene standards to support the delivery of high-quality dining experiences.
Key Responsibilities:
Ensure all dishes are prepared and presented to a consistently high standard in accordance with the restaurant’s recipes and specifications.
Prepare and cook a wide range of Italian dishes including wood-fired pizzas, fresh pasta, seafood, steaks, and other traditional menu items.
Assist in developing and refining menu items and seasonal specials, incorporating traditional Italian cooking techniques and quality ingredients.
Coordinate and oversee food preparation and cooking activities in the kitchen to ensure efficient service during busy periods.
Maintain consistency in flavour, portion size, and presentation across all dishes served.
Monitor food quality at all stages of preparation and presentation to ensure the restaurant’s standards are maintained.
Determine food preparation requirements and manage ingredient usage to minimise waste and maximise efficiency.
Manage inventory and stock levels, ensuring ingredients are properly stored, labelled, and rotated in accordance with food safety standards.
Assist in controlling food costs, labour costs, and kitchen operating expenses in line with business targets.
Supervise and support kitchen staff to ensure tasks are performed efficiently and according to established procedures.
Prepare and manage kitchen rosters to ensure appropriate staffing levels during service periods.
Ensure all dietary requirements and food allergies are properly accommodated when preparing meals.
Maintain a clean, organised, and safe kitchen environment at all times.
Implement and enforce food safety, hygiene, and sanitation standards in compliance with health and safety regulations.
Key Requirements:
Proven experience working as a Chef in a busy restaurant or hospitality environment.
Strong knowledge of Italian cuisine and traditional cooking techniques.
Ability to work effectively in a fast-paced kitchen environment while maintaining high food quality standards.
Excellent culinary skills with strong attention to detail in food preparation and presentation.
Creative mindset with the ability to contribute to menu development and new dish ideas.
Experience supervising kitchen staff and coordinating kitchen operations.
Strong organisational, communication, and time management skills.
Ability to manage food costs, labour costs, and kitchen resources efficiently.
Experience Required:
Minimum 1 years of experience in a similar role.
Qualifications:
Diploma of Hospitality Management (required)
Certificate IV in Kitchen Management (required)
Job Type: Permanent
Pay: $76,000.00 – $85,000.00 per year
Work Location: In person
