Chef

2 months ago

West End, Australia CFM Unit Pty Ltd Full time

GENERAL DESCRIPTION

A chef creates memorable culinary experiences for customers in restaurants and a variety of other dining establishments. The main responsibilities include preparing, cooking, arranging and presenting food to be served to diners, planning menus and overseeing the operations of the food establishment they work in.

RESPONSIBILITIES AND MAIN TASKS

Planning menus, estimating food and labour costs, and ordering food supplies

Monitoring quality of dishes at all stages of preparation and presentation

Discussing food preparation issues with managers, dietitians and kitchen and waiting staff

Demonstrating techniques and advising on cooking procedures

Preparing and cooking food

Ensuring strict adherence to hygiene regulations

May select and train staff

May freeze and preserve foods

Ensuring the quality of all meals and food items from preparation to presentation

Demonstrating proper techniques and providing guidance on preparing, cooking, freezing, and preserving foods

Maintaining open lines of communication with management, kitchen, and wait staff regarding food preparation, dietary needs, and specific requests

Assisting the Restaurant Manager with team rostering and leave requirements

QUALIFICATION REQUIRED

AQF associate degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2). The qualification relevant to this occupation is SIT40521 Certificate IV in Kitchen Management or SIT40516 Certificate IV in Commercial Cookery.

SKILLS REQUIRED

Menu Development: Menu development is the process a chef undertakes to create a cohesive list of dishes and offerings that align with a restaurant's concept, target market, and operational capabilities, while also considering cost, seasonality, and ingredient availability. It involves recipe creation, testing, and adjustment to ensure quality and customer satisfaction.

Food Safety: Food safety refers to the handling, preparing, and storing of food in ways that prevent foodborne illness and contamination, ensuring that the food served is safe to eat. For a chef, it involves practices like maintaining proper hygiene, cooking foods to appropriate temperatures, and avoiding cross-contamination.

Team Leadership: Team leadership, in the context of a chef, refers to the ability to guide, inspire, and coordinate kitchen staff towards achieving culinary excellence, ensuring smooth operation, and maintaining high standards of food quality and service.

Time management: The ability to effectively manage your time allows chefs to focus on their primary responsibilities without letting them interfere with the completion of their secondary ones. For instance, they may be busy preparing meals and scheduling staff meetings for quality control. Managing time effectively allows time for more minor responsibilities, such as stocking shelves and responding to client comments.

Creativity: Creativity helps chefs with menu planning tasks and preparing special meals. They also routinely experiment with new recipes and look for ways to enhance less-popular dishes through trial and error. Putting thought and effort into a dish's appearance is another way to impress diners and receive positive reviews that attract new or repeat customers.

Plating Aesthetics: Plating aesthetics refers to the art of presenting food on a plate in a visually appealing manner, focusing on layout, colour, texture, and composition to enhance the dining experience. It is a crucial skill for chefs, emphasizing the visual appeal of a dish alongside its flavour and aroma.

Cost Control: Cost control, in the context of a chef, refers to the process of monitoring and managing the expenses related to kitchen operations, including food, labor, and overhead costs, to ensure profitability and efficiency while maintaining food quality and customer satisfaction.

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