Chef
Vor 2 Tagen
Target Business Services Location: Rear 191A Smith Street, Fitzroy VIC 3065 Salary: $75kplus 11.5% super Our client, Elsies Hospitality Pty Ltd trading as Marthanden Hotel in Fitzroy VIC is looking to fill full time position for a qualified and skilled Chef.
The hotel takes pride in their ability to deliver quality food and superior service every time.
Marthanden Hotel focus is on creating artistic, elegant, and memorable spreads, emphasizing ethnic South Indian cuisine.
Each dish is crafted to delight both the eyes and the palate, with carefully curated menus reflecting an unwavering commitment to excellence The client is looking for an experienced Chef with passion and ability to drive the kitchen, create amazing food offerings and lead the team.
The Chef will play a critical role in maintaining and enhancing the customer's satisfaction.
The successful candidate will oversee the day-to-day culinary operations, including innovative menu offerings, food safety and hygiene compliance to ensure consistent and quality standards are achieved.
To be successful in this position, you will need to have relevant work experience and trade qualifications, you must have a genuine interest in the hospitality industry. Qualifications and experience • be qualified in hospitality with a Diploma (ANZSCO Skill Level 2) or have minimum three years' experience as a Chef in a commercial kitchen • ideally at least one year full-time experience as a Chef In this role your main responsibilities include: • Prepare and present an artistic and flavorful array of ethnic South Indian dishes.
• Innovate and develop new menu items that align with our brand's vision.
• Ensure food quality, presentation, and hygiene meet the highest standards.
• Manage kitchen operations, including inventory control and food safety compliance.
• Planning menus, estimating food and labour costs, and ordering food supplies • Discussing food preparation issues with manager/ owner and kitchen staff • Ensuring all kitchen staff understood expectations and parameters of kitchen goals and daily kitchen work • Determine production schedules and staff requirements necessary to ensure timely delivery of services • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs • Managing time through effective planning to maintain a high level of productivity • Coordinate planning, budgeting, or purchasing for all the food operations within the establishment • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers • Motivating the team to create a memorable experience for all customers • Maintaining updated knowledge of local competition and restaurant industry trends • Demonstrate new cooking techniques or equipment to staff Skills The successful candidate will have a passion for the hospitality industry and be career focused.
The key skills will include: • a demonstrated track record in creating innovative menus at the highest level • in-depth knowledge of South Indian cuisine and current market trends • ability to prioritise competing tasks within the kitchen with dine-in service and parties/catering events • good working knowledge of WHS standards • highly organized with the ability to supervise and lead the team in kitchen operations To apply for this position, email your resume to ****** Please note only short-listed candidates will be contacted and your application will be treated as strictly confidential.
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