Chef

The Client

Quat Quatta in Ripponlea VIC is looking for an experienced Chef to join their team. Their in-house restaurant serves up modern Australia cuisine with international influence. They are always looking for new and creative ways to excite their customers in terms of food taste, quality and presentation.

The Role

This is for a full-time role with an annual salary set at $80,000 plus superannuation.The role is based in Ripponlea VIC.

Duties will include:

Plan, direct, and supervise the food preparation and cooking activities

Determine how food should be presented, and create decorative food displays

Determine production schedules & staff requirements necessary to ensure delivery of services

Estimate amounts and costs of required supplies, such as food and ingredients

Inspect supplies, equipment, and work areas to ensure conformance to established standards

Instruct cooks and other workers in the preparation, cooking, garnishing & presentation of food

Monitor sanitation practices to ensure that employees follow standards and regulations

Order or requisition food and other supplies needed to ensure efficient operation

Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs

Arrange for equipment purchases and repairs

Meet with sales representatives in order to negotiate prices and order supplies

Prepared and cook food of all types, either on a regular basis or for special guests or functions

Supervise and coordinate activities of cooks and workers engaged in food preparation

Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers

Check the quality of raw and cooked food products to ensure that standards are met

Check the quantity and quality of received products

Demonstrate new cooking techniques and equipment to staff

Record production and operational data on specified forms

Requirements

Relevant qualifications in cookery or hospitality and tourism

Minimum 2 years of experience as a Chef

Must know how and have at least 2 years’ experience in commercial kitchen cookery

At least 2 years’ experience with menu planning and new dish planning

At least 2 years’ experience in dietary and nutritional planning

Must know how and have at least 2 years’ experience in grilling over open fire

Must have at least 2 years of commercial experience in operating grill

Experience and knowledge in modern Australian cuisine is essential

Passion for great food and presentation

Understanding of, and commitment to, food safety

Experience in kitchen operations and in managing a team

Experience in training kitchen staff

Ability to work well under pressure

Goods ordering and menu costing

Stock control and wastage minimization