Chef

Key tasks and responsibilities :

• Planning menus, creating new dishes
• Discussing food preparation issues with Director, manager and staff
• Ordering supplies and checking products to ensure the standards are met, handling and maintaining all products properly
• Ensuring all food items are stored at the right temperature and all food is used by date, may freeze and preserve food in order to ensure food quality
• Ensuring enough stock is kept for daily operation through carrying out a stocktake
• Cooking food to menu specifications in quality and quantity by using appropriate cooking techniques
• Monitoring quality of dishes at all stages of preparation and presentation with a high standard quality.
• Proper plate presentation and garnish set up for all dishes, determining how food should be presented
• Overseeing kitchen work progress, and ensuring implementation of health and safety procedures in the kitchen
• Ensuring all equipment and kitchen environments are operational and meeting standards
• Investigating customer complaints
• Controlling kitchen cost and expenses, estimating materials or labour requirements, maintaining / raising the food’s profit margins for the restaurant
• Maintaining work records when necessary
• Monitoring kitchen operation and providing solutions or decisions when necessary
• Ensuring cleaning and hygiene of the kitchen facility is at a high standard by preparing cleaning schedules for fellow kitchen staff and inspecting all areas after cleaning.
• Planning, managing and monitoring the functions and events when required
• Involve in recruitment for kitchen staff by carrying out CV selection, interviews and providing staff training
• Any other duties the employer reasonably may require employee to perform

Pay rate : minimum $25.00 / hour     maximum $32.00 / hour

Guaranteed hours of work per week :   Minimum 30 hours, full time

Requirements for the job :