Chef

2 days ago

Melbourne, Victoria, Australia Escagrill Full time $60,000 - $80,000 per year
  • About the business and the role

Esca Grill is looking for hard-working, talented, and creative chefs for our fast-paced, farm to table restaurant in the inner northwest suburb of Moonee ponds.

Basically, we are looking for a creative ,responsible and people with leadership qualities, Is this you?

This is a successful Family run European influenced Modern Australian restaurant that has become a destination in inner northwest suburbs of Melbourne CBD with an ethos for sustainability, fine food, and food awareness. In this role, you will work closely with the kitchen team, producing quality food, so that guests are blown away by the food you produce.

You will bring to the role:

  • Outstanding team leadership skills and a fun, healthy attitude to work within a team.
  • Experience in cooking high volume.
  • Knowledge of produce-driven cooking.
  • A true interest in ethical food, hospitality, and people.
  • A generous approach to training and inspiring staff.
  • Amazing communication skills.
  • Great food safety knowledge.

This is an amazing opportunity for a career-minded person in a growing business. We are looking for someone who is happy and energetic to roll the sleeves up and get stuck in, someone who is truly passionate about being a chef in a beautiful location with great conditions.

An attractive salary will be offered to the right candidate along with the opportunity to build a successful career within this progressive company.

If you are interested, please send through a CV and cover note about you by clicking the apply button .please note we are looking for a candidate who got experience within a fast-paced, upmarket, or fine-dining kitchen. Candidates who are trained in classic French or European cuisine will be given priority.

The team at EscaGrill.

Job tasks and responsibilities

Being a LEGEND

 Control and direct the food preparation process and any other relative activities and check the freshness of produce

 Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

 Approve and "polish" dishes before they reach the customer when in food pass

 Plan orders of equipment or ingredients according to identified shortages

 Arrange for repairs when necessary by communicating with the head chef

 Remedy any problems or defects

 Be in charge of managing and training junior/ apprentice kitchen staff

 Oversee the work of subordinates

 inform wait staff about daily specials and slightly modify food to meet guests need

 Comply with nutrition and sanitation regulations and safety standards

  Foster a climate of cooperation and respect between co-workers

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