Chef

Role and Responsibilities

1. Plan, estimate food and labour costs, ordering food supplies and develop menus to ensure high quality food products and restaurant profitability.
2. Schedule and supervise kitchen helpers.
3. Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
4. Monitor quality of dishes at all stages of preparation and presentation.
5. Discuss food preparation issues with Managers, Dietitian's and kitchen and waiting staff.
6. Demonstrate techniques and advising on cooking procedures.
7. Preparing and cook food.
8. Explain and enforce hygiene regulations.
9. Select and Train staff.
10. Freeze and preserve foods.
11. Prepare dishes for customers with food allergies or intolerances, Estimate food requirements and food costs.
12. Train and clean kitchen and work area.
13. Season and cook food according to recipes or personal judgment and experience.
14. Monitor food stock and place orders.
15. Check freshness of food and discard out of date items.

Qualification & Experience:

1. Candidates holding a Certificate IV level qualification or higher in a relevant field will be given preference.
2. A minimum of 1 year of experience in the role of a chef is required.

Skills:

1. Ability to communicate efficiently.
2. Self-motivated and able to take responsibility.
3. Able to demonstrate initiative and a proactive approach to daily tasks.
4. Excellent organizational skills.
5. Good interpersonal skills and the ability to work well in a team.
6. The ability to work in a fast-paced kitchen
7. Excellent communications skills, both verbal and written
8. Team Player