Chef - Sunshine Coast

FUNCTIONAL RELATIONSHIP WITH

Provides Guidance to: Kitchen Staff

Maintains a functional relationship with:

Venue supervisors Bistro and Pub staff

Receives Guidance from:

Head Chef

Sous Chef

Food and Beverage Venues Manager

General Manager

HR Coordinator

POSITION OBJECTIVES

The position works closely with the Head Chef and Sous Chef and is an integral position within the kitchen brigade, managing a section within the kitchen and leading the cooks and kitchen hands to ensure that the quality of the food and the service is provided to the predetermined highest standard in a timely manner. The position will maintain Food and Safety implementation to Government and Company Standards

Key Responsibilities

Oversee a section of the kitchen and hands on daily Kitchen operations.

Prepare, cook, plate and garnish dishes ensuring high standards of food quality and presentation

Receive and account for supplies in accordance with business guidelines

Manage stock rotation and wastage and ensure your kitchen section is organised and clean and complies with food safety standards

Maintain portion & cost control systems

Assist in development and costing of menu in consultation with Head Chef and Sous Chef.

Work proactively and manage timeliness of service.

Support and coach other team members.

KEY PERFORMANCE INDICATOR

Ensure all meals are consistently prepared to the required standard.

Ensure that all Food and Safety Guidelines are in place and adhered to

Guest complaints or negative feedback are proactively managed.

Food cost and wastage are controlled

Ensure effective food storage and stock rotation is achieved

Ensure a positive, productive and safety conscious team culture

Ensure staff are guided in daily duties and are able to take ownership

EXPERIENCE

Possess a relevant qualification or have at least 3 years full time relevant experience in a comparable environment

EDUCATION

Certificate 111 or 1V in Commercial Cookery or Diploma in Commercial Cookery

Food Safety Supervisor

KNOWLEDGE & SKILLS

Demonstrated ability to effectively lead and coach members of the teaM.

Ability to multitask and work in diverse sections of the kitchen (Grill/Pans/Pizza)

Demonstrated knowledge of food safety standards

Ability to handle a busy shift

Ability to trouble shoot and resolve problems during challenging situation

PERSONAL ATTRIBUTES

A passion for food and presentation of dishes

Excellent communication skills

Ability to engage in a positive and collaborative manner with all staff

Punctual and reliable with a great work ethic

Availability for 7 day roster including weekends, school holidays and split shifts.

Annual Salary of $79,423- $80000