Chef Full Time NEW

Position: Chef

Position Type: Full-Time

Salary: $79,000 to $80,000 plus superannuation per annum

Location: Mordialloc VIC 3195

Our client is seeking an experienced Chef to join their restaurant located in Mordialloc, Victoria.

Key Duties and Responsibilities:

Overall Responsibilities

• Food Preparation: Ensure food is prepared to a consistently high standard.
• Menu Completion: Ensure menu items are completed and delivered ensuring customer satisfaction.
• Budget Management: Ensure all food is produced within budget requirements by minimizing waste and costs.
• Hygiene Standards: Maintain hygiene standards at a sufficiently high level and implement an approved food safety plan.
• Equipment Maintenance: Monitor and maintain all kitchen equipment in correct operating order.
• Liaison: Liaise with management to ensure consistency in product and materials.
• Menu Planning: Plan menus and specials.
• Standards Enforcement: Enforce nutrition and sanitation standards for kitchen operations.
• Team Performance: Ensure a high level of team performance.
• Food Receiving and Storing: Receive and store food to health department requirements.
• Meetings: Attend meetings as required.

Main Activities

• High-Quality Food: Prepare and cook high-quality food according to menu guidelines and recipes.
• Supervision: Supervise members of the kitchen team who report to you.
• Communication: Foster good communication between floor and kitchen staff.
• Supplies Management: Receive and account for suppliers and deliveries.
• Staff Training: Assist with the training of staff including apprentices and trainees.
• Hygienic Practices: Follow correct hygienic food handling practices.
• Cleaning and Disposal: Follow the restaurant’s regular cleaning and waste disposal practices.
• Safe Work Practices: Use and support safe work practices.
• Equipment Maintenance: Maintain kitchen equipment and plant in good condition.

Teamwork & Organizational Skills

• Positive Attitude: Maintain a positive attitude.
• Role Modeling: Act as a role model for staff.
• Efficiency: Accomplish work in an efficient and timely manner.
• Product Knowledge: Possess necessary knowledge regarding food products.
• Problem Solving: Identify, analyze, and rectify problems.
• Consistency: Practice consistency in decision-making.

Revenue and Cost Performance

• Monitoring: Monitor revenue and cost performance.
• Goal Setting: Develop long/short term sales building goals and incentive programs with the Manager.

Quality Standards

• Supervision: Supervise food preparation processes.
• Inspection: Inspect food products to ensure they meet standards.
• Corrective Action: Monitor finished products and take corrective action when required.
• Storage Inspection: Inspect storage facilities to ensure proper procedures are followed.

Cost Controls

• Product Acquisition: Monitor all aspects of product acquisition andprocess.
• Security: Guarantee the security of all products.
• Cost/Sales Ratio: Maintain a reasonable cost/sales ratio.

Kitchen Maintenance

• Procedures: Enforce all routine open/close procedures.
• Environment: Establish and maintain a safe and clean working environment.
• Communication: Communicate deficiencies and take required steps to rectify problems.
• Security: Manage the restaurant kitchen in a security-conscious manner.

Administrative Duties

• Stock Requisitioning: Comply with all policies regarding stock requisitioning.
• Stock Taking: Participate in required stock-taking activities.
• Documentation: Write notes and memos as required.

Requirements:

• Certificate III and IV in Commercial Cookery
• Associate Degree, Advanced Diploma or Diploma in Hospitality
• At least 12 months of relevant experience.