Culinary Specialist

7 days ago

Port Pirie, Australia Spirou Seafood and Salad Full time

1. Menu Creation and Innovation:

  • Design and curate new culinary offerings and recipes.
  • Ensure the menu is diverse and accommodates various dietary needs.
  • Utilize seasonal and locally sourced ingredients whenever feasible.

2. Meal Preparation and Cooking:

  • Prepare and cook dishes following established recipes and quality benchmarks.
  • Supervise the preparation and presentation of culinary creations.
  • Guarantee consistency in cooking and presentation of all dishes.

3. Kitchen Oversight:

  • Lead kitchen personnel and monitor their performance.
  • Collaborate with kitchen staff to ensure smooth operations.
  • Uphold cleanliness and hygiene standards in accordance with health regulations.

4. Stock Management and Ordering:

  • Track inventory levels and procure supplies as necessary.
  • Manage food storage practices and ensure proper stock rotation.
  • Monitor food costs and strive to reduce waste.

5. Quality Assurance:

  • Ensure all dishes meet high-quality standards.
  • Conduct regular taste tests and quality assessments.
  • Address and resolve any quality concerns promptly.

6. Client Interaction:

  • Engage with customers to collect feedback and modify recipes as needed.
  • Accommodate special requests and dietary preferences.
  • Maintain a professional and friendly demeanor when interacting with patrons.

7. Safety and Compliance:

  • Adhere to health and safety regulations and protocols.
  • Ensure proper use and upkeep of kitchen equipment.
  • Maintain exemplary standards of cleanliness and sanitation.

8. Staff Training and Development:

  • Educate and mentor junior kitchen staff.
  • Stay informed about industry trends and culinary techniques.
  • Promote professional growth within the kitchen team.

Qualifications:

1. Education and Experience:

  • Certificate III in Commercial Cookery or an equivalent qualification.
  • Prior experience in a similar role, typically ranging from 2 to 5 years.
  • Experience in a high-volume kitchen or specialized cuisine is often advantageous.

2. Skills:

  • Proficient culinary skills and understanding of food preparation methods.
  • Exceptional organizational and time management skills.
  • Ability to perform under pressure while maintaining composure.

3. Personal Attributes:

  • Creative and enthusiastic about culinary arts.
  • Strong leadership and communication abilities.
  • Meticulous attention to detail and dedication to quality.

4. Certifications:

  • Food handling and safety certification (e.g., Food Safety Supervisor Certificate).
  • Any relevant industry certifications or memberships.

5. Physical Requirements:

  • Ability to stand for extended periods and lift heavy items.
  • Capability to thrive in a fast-paced and occasionally stressful environment.

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