Chef - Busy Restaurant (Camooweal)

Chef – Busy Restaurant at Camooweal Roadhouse, owned by B & E Knight Pty Ltd & A J Knight Pty Ltd (ABN: 72 663 792 837) Responsibilities
- Plan, organise and oversee the kitchen section and service (breakfast, lunch or dinner) on a rotational basis, including back‑of‑house operations, kitchen staff and processes in the preparation, delivery and implementation of our menus.
- Prepare and supervise the preparation of food per menu, including designing specials and seasonal menus.
- Provide costings to management for every new item set to be introduced to the menu.
- Develop and test recent menu items and retain master copies of various recipes and cooking methods used from time to time.
- Train back‑of‑house kitchen staff and explain the menu to front‑of‑house staff.
- Oversee stock levels, coordinate supply with other culinary staff and management, and review and place orders for stock.
- Oversee and rotate dry food stock, including cold and freeze storing of various base sauces, raw foods, produce and ingredients.
- Oversee, manage and approve rosters for back‑of‑house kitchen staff as required for breakfast, lunch or dinner service shifts including preparation shifts.
- Conduct interviews with staff together with management and advise on hiring of kitchen staff.
- Prepare and cook food per menu during service, oversee dishes prepared or cooked by other kitchen staff, and ensure food served to customers meets the required quality and standards, including plating, garnishing and presentation of dishes.
- Respond to and approve cooking methods employed by junior staff to accommodate dietary needs and be the first point of contact to address food allergies and dietary requirements on service.
- Train and oversee staff training in the various recipes and cooking methods used by the restaurant, and implement food, service, storage and kitchen hygiene per food safety regulations.
- Oversee and implement workplace safety procedures.
- Call and attend meetings with management, back‑of‑house and front‑of‑house staff to plan and contribute to customer dining experiences, troubleshoot any service or food preparation issues. Qualifications
- Australian qualifications of Certificate IV or Diploma with a minimum of 1–2 years work experience.
- Three (3) years of appropriate or relevant work experience may substitute for formal qualifications. Salary: $81,000 + Superannuation (commensurate with level/type of qualifications and work experience). Job Type: Full‑time, 38 hours per week. #J-18808-Ljbffr Apply on Kit Job: kitjobau.com/job/3rgues