Chef
vor 3 Wochen
Position: Chef
Position Type : Full-Time
Salary: $73,000 to $76,000 plus superannuation per annum
Location: Melton West VIC 3337
Our client is seeking a full-time Chef to join their Cafe located in Melton West, 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.
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 three (3) years of relevant experience may substitute for the formal qualifications listed
- Minimum of five (5) years of relevant experience.
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