Chef

Chef Job Description

Joia Cucina is a buzzing restaurant in the heart of Ivanhoe. We offer great Italian food and drinks to a sophisticated local area. As we continue to grow we are looking for a Restaurant Manager who can grow with us. We need an ideal person, someone with innovation and a strong work ethic who loves hospitality.

We are open every day except Tuesday for dinner and Friday, Saturday, Sundays for lunch too.

We are offering an attractive salary and other benefits including additional leave, food and drinks with every shift and flexible work options.

Responsibilities for Chef

Creation of menu and special options – including planning cost estimating per serve for dishes including labour costs and commensurate ordering of food supplies to minimise wastage

Coordinating food preparation and planning with all kitchen staff and delegating key tasks

Ensuring high quality of all dishes cooked and served through all elements of preparation to presentation

Training including demonstrating food preparation and cooking techniques as well as providing advice and direction on relevant preparation and cooking procedures

Ensuring food and all dishes are prepared to the highest standard to meet the high quality standards we expect

Training, explaining and enforcing kitchen and food preparation hygiene council regulations and safety laws

Identify skills and any gaps in the kitchen function and when necessary be involved in the hiring and training of new kitchen staff

Coordinate with kitchen manager to create staff rosters which effectively plan for variability of customers during services times

Manage and coordinate with all sections of the kitchen the relevant budgets and methods to control costs in order to manage budget and maximise revenue

Create and plan ad hoc function menus

Review and approve timesheets of relevant kitchen staff and coordinate with payroll when leave applications are received

Skills/Qualifications/Experience

At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.

Working knowledge of general restaurant operations, including personnel management, budgeting, purchasing, adhering to health and safety standard

Strong interpersonal and communication skills

Excellent leaderships skills

Demonstrated ability to manage operating costs in accordance with budgets

Comfortable setting priorities and delegating tasks as needed

Extremely organised and detail-oriented