Chefs & Cooks

3 weeks ago

Whitsunday Regional, Australia Whitsunday Regional Council Full time
Qualifications
  • A Trade Certificate in Cookery or equivalent is desirable or suitable on the job training.
Skills & experience
  • SOUS CHEF: 3 years experience in a commercial kitchen environment, including 2+ years demonstratable experience in a Supervising chef role
  • CHEF: 2 years experience in a commercial kitchen environment + demonstratable experience in a Supervising chef role
  • COOK: 1-2+ years experience in a commercial kitchen environment
Main Duties & Responsibilities
  • SOUS Chef: Assisting Head Chef with overall management and supervision of the Kitchen environment and staff
  • SOUS Chef: Assisting Head Chef with Kitchen reports, compliance, recruitment, rostering, budgeting, ordering, stock take and maintenance
  • CHEF: Supervision of the kitchen section and staff
  • CHEF: Liaising with suppliers
  • CHEF: Assisting with the rostering of the kitchen staff
  • CHEF: Ordering of food, kitchen supplies and equipment
  • CHEF: Budgeting and cost control
  • CHEF: Assist in design and planning of menus and specials
  • CHEF: Providing superior customer service
  • CHEF/COOK: Undertaking & reporting on stock take
  • CHEF/COOK: Ensuring proper storage, stock rotation and control of food stuff is maintained
  • CHEF/COOK: Cooking a variety of food stuff and menu items in an productive and economical way
  • CHEF/COOK: Ensuring presentation, portion control and quality of food is of the highest standard
  • CHEF/COOK: Liaise with Managers on Functions or Special requirements
  • CHEF/COOK: Ensure maintenance of kitchen equipment and tools
  • CHEF/COOK: Constantly update knowledge and skills to keep abreast of industry trends
  • CHEF/COOK: Training and supervising apprentices, trainees and other kitchen staff
  • CHEF/COOK: Ensure kitchen is following health, safety and security procedures
  • CHEF/COOK: Cleaning of station/kitchen ensuring environment is hygienic in accordance with kitchen standards
  • CHEF/COOK: Receiving and checking deliveries
Skills & Abilities
  • Superior time/man management skills
  • Superior customer service skills
  • Communication skills
  • Ability to work in a fast-paced environment
  • Advanced understanding of Food Safety standards, OH&S, and best practice models for Kitchen Operations
  • Skilled in a variety of cuisines
  • Kitchen reporting

Annual Remuneration provided is in-line with the Award or Market rates and dependent on your skills and experience.

  • Sous Chef: $77,000 - $80,000 + Super
  • Chef: Annual Salary $76,000 - $78,000 + Super
  • Cook: Annual Salary $72,000 - $77,000 + Super

Job Type: Full-time


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