Chef

The Client

Commercial Hotel Broadford is a popular restaurant in Broadford, VIC. They are looking to hire a full-time Chef to join their passionate kitchen team.

The Role

You will have the opportunity to work at an established business which will develop you professionally and to allow you to hone your skills and techniques even further. You will also have opportunities to progress in the business and play an important role in the continued success of the restaurant.

This is a full time role with an annual salary set at $80,000 plus superannuation.

Responsibilities

Plan menus and organise the preparation and cooking of food for the dining operations.

Estimate food requirements and food and labour costs when planning menu items and service requirements.

Order food supplies and monitor stock to ensure sufficient ingredients are available for food preparation and service.

Prepare and cook food using appropriate ingredients, cooking methods and kitchen equipment in accordance with menu requirements.

Monitor the quality of dishes at all stages of preparation and presentation, including consistency, portioning, flavour and presentation standards.

Discuss food preparation and service issues with management, kitchen staff and waiting staff to support efficient kitchen operations and consistent food quality.

Demonstrate food preparation and cooking techniques and provide advice on cooking procedures to other kitchen staff as required.

Explain and enforce food hygiene, food safety and sanitation requirements in food preparation, cooking, storage and kitchen work areas.

Organise food preparation and cooking activities to ensure dishes are prepared and presented in a timely and consistent manner during service periods.

Requirements

To be successful in this role, you must have:

At least Certificate IV in Kitchen Management or equivalent

Minimum year of experience as a Chef in a commercial kitchen

Must have at least year of experience in cooking over grill and open fire

At least year experience in protein marination, spice rubs, grilling, braising, slow cooking, searing, frying, slicing, and portion control

At least year experience managing mise en place, batch preparation, holding temperatures, prep lists, service sequencing, and made to order execution

At least year of menu planning experience, and know how to create new recipes and design menu according to budget

Must know how to work with dietary requirements such as vegan, and gluten free food preparation techniques

Must be able to work with variety of proteins including beef, pork, seafood

Experience in adherence to recipe & portion control, as well as ordering and stock control

Ability to follow instruction & take direction

Excellent time management and attention to detail

Knowledge of food safety and hygiene standards

Excellent communication skills and the ability to work as part of a team

Be available to work on weekends to deal with many customers