Chef

Position: Chef Position Type: Full-Time Salary: $76,000 to $78,000 plus superannuation per annum Location: Geelong VIC 3220 Our client is seeking an experienced Chef to join their café restaurant located in Geelong, Victoria. Duties and Responsibilities 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. 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. 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. 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. 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. 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. 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. 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 Certificate III and IV in Commercial Cookery would also be highly regarded At least two (2) years of relevant experience as a Chef. #J-18808-Ljbffr