Chef (Clyde North)

The Chef is responsible for the end-to-end management of kitchen operations, including menu execution, food quality control, staff supervision, and compliance. The role requires delivering a diverse menu that combines modern Australian café and Restaurant dining with international influences, ensuring consistency, efficiency, and high presentation standards across breakfast, lunch, and dinner services. Key Responsibilities 1. Food Preparation and Service Execution
- Prepare and cook a wide variety of menu items including:
- Breakfast and gourmet dishes
- Main meals such as steak, pork, seafood, and pasta
- Appetisers, salads, and desserts
- Ensure all dishes are produced in accordance with established recipes, portion controls, and presentation standards
- Manage high-volume service periods while maintaining consistency and plating quality 2. Menu Planning and Development
- Contribute to the design and periodic update of menus reflecting:
- Seasonal availability of ingredients
- Customer preferences and dining trends
- Balance between café-style and premium dining offerings
- Develop new dishes that align with the restaurant’s creative and story-driven food philosophy(forkandfablecafe.com) 3. Kitchen Operations Management
- Oversee daily kitchen operations, including task allocation, service coordination and workflow efficiency between sections
- Monitor food preparation processes to ensure consistency across all services
- Ensure the cleanliness and organisation of all kitchen areas
- Monitor stock levels and order supplies while minimising wastage through proper portion control and stock rotation (FIFO) 4. Quality Control and Compliance
- Ensure all food meets quality standards in taste, temperature, and presentation
- Maintain strict compliance with food safety regulations and hygiene standards.
- Conduct regular checks on food storage, handling, and labelling 6. Staff Supervision and Training
- Supervise and train staff on food preparation techniques, hygiene practices, and presentation standards
- Ensure staff adhere to workplace safety and operational procedures Skills and Experience Required
- Certificate IV or higher relevant qualification.
- At least 1 year of experience working as a chef in quick paced dining establishment.
- Ability to work effectively under pressure
- Able to work independently without supervision
- Leadership and team management capability Job Type: Full-time Pay: $75,000.00 – $85,000.00 per year Work Location: In person Apply on Kit Job: kitjobau.com/job/3pywo7