Chef

7 days ago

Saint Kilda, Australia Job2Go Pty Ltd Full time

Position: Chef

Position Type: Full-Time

Salary: $73,000 to $76,000 plus superannuation per annum

Location: St Kilda VIC 3182

Our client is seeking an experienced Chef to join their restaurant located in St Kilda, Melbourne Victoria.

Position Duties & Accountability:

1. Overall Responsibilities

  • Food Preparation: Ensure food is prepared to a consistently high standard.
  • Menu Completion: Ensure menu items are completed and delivered ensuring customer satisfaction.
  • Budget Management: Ensure all food is produced within budget requirements by minimizing waste and costs.
  • Hygiene Standards: Maintain hygiene standards at a sufficiently high level and implement an approved food safety plan.
  • Equipment Maintenance: Monitor and maintain all kitchen equipment in correct operating order.
  • Liaison: Liaise with management to ensure consistency in product and materials.
  • Menu Planning: Plan menus and specials.
  • Standards Enforcement: Enforce nutrition and sanitation standards for kitchen operations.
  • Team Performance: Ensure a high level of team performance.
  • Food Receiving and Storing: Receive and store food to health department requirements.
  • Meetings: Attend meetings as required.

2. Main Activities

  • High-Quality Food: Prepare and cook high-quality food according to menu guidelines and recipes.
  • Supervision: Supervise members of the kitchen team who report to you.
  • Communication: Foster good communication between floor and kitchen staff.
  • Supplies Management: Receive and account for suppliers and deliveries.
  • Staff Training: Assist with the training of staff including apprentices and trainees.
  • Hygienic Practices: Follow correct hygienic food handling practices.
  • Cleaning and Disposal: Follow the restaurant's regular cleaning and waste disposal practices.
  • Safe Work Practices: Use and support safe work practices.
  • Equipment Maintenance: Maintain kitchen equipment and plant in good condition.

3. Teamwork & Organizational Skills

  • Positive Attitude: Maintain a positive attitude.
  • Role Modeling: Act as a role model for staff.
  • Efficiency: Accomplish work in an efficient and timely manner.
  • Product Knowledge: Possess necessary knowledge regarding food products.
  • Problem Solving: Identify, analyze, and rectify problems.
  • Consistency: Practice consistency in decision-making.

4. Revenue and Cost Performance

  • Monitoring: Monitor revenue and cost performance.
  • Goal Setting: Develop long/short term sales building goals and incentive programs with the Manager.

5. Quality Standards

  • Supervision: Supervise food preparation processes.
  • Inspection: Inspect food products to ensure they meet standards.
  • Corrective Action: Monitor finished products and take corrective action when required.
  • Storage Inspection: Inspect storage facilities to ensure proper procedures are followed.

6. Cost Controls

  • Product Acquisition: Monitor all aspects of product acquisition and process.
  • Security: Guarantee the security of all products.
  • Cost/Sales Ratio: Maintain a reasonable cost/sales ratio.

7. Kitchen Maintenance

  • Procedures: Enforce all routine open/close procedures.
  • Environment: Establish and maintain a safe and clean working environment.
  • Communication: Communicate deficiencies and take required steps to rectify problems.
  • Security: Manage the restaurant kitchen in a security-conscious manner.

8. Administrative Duties

  • Stock Requisitioning: Comply with all policies regarding stock requisitioning.
  • Stock Taking: Participate in required stock-taking activities.
  • Documentation: Write notes and memos as required.

Requirements:

  • Associate Degree, Advanced Diploma or Diploma in Hospitality
  • At least two (2) years of relevant experience as a Chef.

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