Executive Chef

Culinary Opportunities at Kalra Fuels

Kalra Fuels Pty Ltd is a leading provider of hospitality services, operating a popular roadhouse at the intersection of two major national highways. Our restaurant offers a comprehensive range of services, including a seating capacity of 40 guests and a menu of traditional Australian fare.

Key Responsibilities:

• Plan menus and develop recipes in consultation with the manager, taking into account seasonal availability of ingredients and customer demand.
• Estimate food and labour costs in consultation with the manager, ensuring alignment with the restaurant's budget and financial goals.
• Examine the cooking of food items to regulate the quality and speciality of recipes.
• Ensure the quality of fresh food and baked goods by regular stock inspections.
• Determine daily production schedules and staff requirements to ensure timely delivery of services.
• Liaise with the manager and Head chef regarding food preparation or quality concerns.
• Discuss food preparation issues with the manager, Head chef, dietitians, kitchen, and waiting staff.
• Follow the instruction of the Head chef to monitor daily tasks.
• Participate in the selection, training, and supervision of waiting and kitchen staff.
• Delegate tasks, supervise, and coordinate activities of cooks and other kitchen workers.
• Instruct and supervise cooks and other kitchen staff for the preparation and presentation of food.
• Demonstrate techniques of cooking to new staff and advise on cooking procedures.
• Inspect supplies, equipment, and work areas for cleanliness and functionality.
• Set up the kitchen with cooking utensils and equipment, including knives, pans, and food scales.
• Prepare and cook food in a timely manner.
• Provide instructions and supervise the cooking of food with special dietary requirements to meet nutritional standards.
• Ensure appealing plate presentation and garnish setup for all dishes.
• May freeze and preserve foods and rotate foodstuffs to check freshness and discard out-of-date items.
• Minimise wastage by careful supervision of food preparation methods.
• Maintain occupational health and safety procedures and ensure they are practiced regularly in the workplace.
• Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
• Manage kitchen accounts and prepare the roster for kitchen staff.
• Check stock levels in inventory, complete stock requirements sheets, and order items accordingly.
• Supervise cleaning of the kitchen and dining areas to maintain sanitation standards and keep records.

Requirements and Qualifications:

• Diploma-level qualifications or equivalent in Hospitality or a relevant field.
• Recent minimum of two years of relevant experience working in a hospitality industry as a chef or cook in the last five years.
• A valid driver's license with a reliable vehicle.
• Ability to work independently and without supervision.
• Ability to work effectively as part of a team and provide leadership to a small team.
• Demonstrate problem-solving skills and experience with diagnostics.
• Good oral communication skills.
• Ability to work flexible hours, including weekends.