Sous Chef Full Time NEW

Position: Sous Chef

Position Type: Full-Time

Salary: $76,515 plus superannuation per annum

Location: Sandgate QLD 4017

Our client is seeking a skilled Chef to join their restaurant located in Sandgate, Queensland.

Duties and Responsibilities:

• Planning Menus, estimating food and labour costs and ordering food supplies
• Check the quality of raw or cooked food products to ensure that standards are met
• Discussing food preparation issues with manager/owner and kitchen staff
• Ensuring all kitchen staff understand expectations and parameters of kitchen goals and daily kitchen work
• Determine production schedules and staff requirements necessary to ensure adequate food preparation timely delivery of services
• Analyse recipes to assign prices to menu items, based on food, labour and other costs
• Demonstrating techniques and advising on cooking procedures
• Inspecting supplies, equipment, or work areas to ensure conformance to food safety standards
• Managing time through effective planning to maintain a high level of productivity
• Coordinate planning, budgeting, or purchasing for all the food operations within the establishment
• Collaborate with other personnel to plan and develop recipes or menus factoring seasonal availability of ingredients and sales forecasts
• Motivating the team to create a memorable customer experience
• Managing food wastage and costs
• Adhering to hygiene regulations
• Maintain updated knowledge of local competition and restaurant industry trends
• Demonstrate new cooking techniques and new equipment to staff.

Key Selection Criteria:

• Demonstrate an ability to understand and implement food safety processes as per Brisbane City Council requirements
• Demonstrate an ability to maintain accurate kitchen and food safety records
• Demonstrate an ability to communicate with staff, provide leadership and to promote a team environment

Requirements:

• Associate degree, Advanced Diploma or Diploma in relevant field
• Certificate III or IV in Commercial Cookery
• Must have three (3) years of relevant experience as a Chef
• Computer literate and competency with food safety and ordering platforms
• Capacity to run the kitchen in the absence of the Head Chef
• Understanding of menu item costings and financial reports
• Knowledge of Restaurant Industry Award
• Understanding of marketing and promotions
• Ability to train commercial cookery apprentices.