Chef

Labour Support Group; Albury City; On-site; AUD 80,000 - 85,000; Full time

Job summary

The Client Public House Albury in Albury, NSW is seeking an experienced Chef for a full-time role with a salary of AUD 80,000–85,000 plus superannuation. The position is based in Albury, NSW.

Responsibilities include menu costing, planning, diverse cookery methods, timing, quality control, dietary considerations, and inventory. Lead the kitchen team and ensure hygiene and consistency across all dishes.

Qualifications

• Certificate 3 or 4 in commercial cookery is required.
• Minimum 1 year of experience as a Chef.
• At least 1 year of grill experience.
• Menu planning experience.
• Dietary and nutritional planning experience.
• Ability to create new recipes and design menus within budget.
• Knowledge of modern Australian cuisine.
• Experience with dietary requirements (vegan, gluten-free).
• Experience with portion control, ordering and stock control.
• Good instruction-following, time management and attention to detail.
• Food safety and hygiene standards knowledge.
• Excellent communication and teamwork.
• Weekend availability.

Responsibilities

• Costing menu items including food and labour costs.
• Plan, estimate food and commodities for menus.
• Work with various cookery methods to produce menu items.
• Schedule food preparation and timing.
• Ensure quality and consistency of all dishes.
• Taste and improve all food produced.
• Follow guidelines for herbs, spices and timing.
• Prepare orders meeting dietary requirements.
• Resolve kitchen issues and act on feedback.
• Maintain kitchen cleanliness and equipment.

Skills

Kitchen skills

Time management

Teamwork

Food safety

Education

Certificate 3 or 4 in commercial cookery

Job description

Job Type: Permanent position | Full time position

Job Description

The Client Public House Albury is a well-known pub in Albury NSW. They are a popular establishment in the area with a reputation for quality food. They are looking for an experienced Chef to join their team. The Role This is for a full-time role with an annual salary of $80,000 – 85,000 to plus superannuation. The role is based on Albury NSW. Responsibilities

• Costing menu items including costing of food and labour costs
• Plan, collect, estimate food and commodities for menus
• Skills in a wide range of cookery methods to produce a range of menu items
• Plan and sequence the timing of food and preparation of tasks
• Evaluate food products to ensure quality standards are consistently attained
• Being responsible for examining, tasting and improving all food prepared to ensure quality
• Following guidelines and regulating quantities of all herbs and spices and cooking times to ensure consistency in all Authentic recipes
• Considering instructions related to preparing orders to meet special dietary requirements
• Work to resolving kitchen related issues, listen to feedback and seek solutions in conjunction with fellow staff
• Help enforcing general cleanliness and maintenance of the Kitchen area.
• Working closely with the kitchen staff, the head chef and the restaurant attendants in crafting newer, unique food items and finalising its parameters
• Whilst cooking, ensure proper and adequate seasoning of all food that is served in the restaurant.
• Knowledge of supplies, equipment and services, ordering and inventory control.
• May select and train kitchen staff.
• Leading the kitchen team
• Advise and demonstrate on portioning of ingredients and food, placing it on plates, dressing and garnishes
• Ensure all inventory and the general keeping of the Cold

Room and also advise accordingly on storing food in temperature-controlled facilities Requirements

• To be successful in this role, you must have:
• Relevant Certificate 3 or 4 qualifications in commercial cookery
• Minimum 1 year of experience as a Chef
• Must have at least 1 years of experience in cooking over grill
• At least 1 years of menu planning experience
• At least 1 years’ experience in dietary and nutritional planning
• Must know how to create new recipes and design menu according to budget
• Knowledge and experience in modern Australian cuisine is essential
• Must know how to work with dietary requirements such as vegan, and gluten free food preparation techniques
• Must be able to work with variety of proteins including beef, pork, seafood
• Experience in adherence to recipe & portion control, as well as ordering and stock control
• Ability to follow instruction & take direction
• Excellent time management and attention to detail
• Knowledge of food safety and hygiene standards
• Excellent communication skills and the ability to work as part of a team
• Be available to work on weekends to deal with many customers