Chef

Labour Support Group; Australian Capital Territory; Presencial; AUD 80.000 - 82.000; Jornada completa

Descripción de la vacante

Queenie's Café in Mawson ACT is seeking a full-time Chef to lead day-to-day kitchen operations, plan and deliver the menu, and ensure consistent quality across all services. This is a hands-on role with real opportunities to grow within an established Australian café restaurant.

The role requires a Certificate IV in Kitchen Management or equivalent, at least 12 months of chef experience, and strong food safety, stock control, and teamwork skills.

Formación

• Demonstrated time management and attention to detail.
• Strong communication and teamwork abilities.
• Solid knowledge of food safety and hygiene practices.

Responsabilidades

• Plan menus and organise the preparation and cooking for dining services.
• Estimate food and labour costs when planning menu items.
• Order supplies and monitor stock to ensure ingredients are available.
• Prepare and cook food following menu requirements and standards.
• Monitor dish quality from preparation to presentation.
• Discuss preparation and service issues with management and staff.
• Demonstrate cooking techniques and train staff on procedures.
• Supervise kitchen staff and manage mise en place.
• Preserve foods to maintain quality and minimise waste.
• Enforce food hygiene and safety standards across areas.

Conocimientos

Time management

Attention to detail

Communication

Teamwork

Food safety knowledge

Educación

Certificate IV in Kitchen Management

Descripción del empleo

Queenie's Café is a popular modern Australian café restaurant in Mawson ACT. They run a busy, high-standards kitchen with a passionate team. They are looking to hire a full-time Chef to join their team.

The Role

You'll take a lead role in day-to-day kitchen operations such as planning and delivering our menu, maintaining consistent quality across every service, and developing the team around you. It's a genuine opportunity to grow with an established business and play a key part in its continued success.

This is a full time role with an annual salary set between $80,000 to $82,000 plus superannuation.

Responsibilities

• Plan menus and organise the preparation and cooking of food for our dining operations
• Estimate food and labour costs when planning menu items and service requirements
• Order supplies and monitor stock so sufficient ingredients are available for preparation and service
• Prepare and cook food using appropriate ingredients, methods and equipment in line with menu requirements
• Monitor the quality of dishes at all stages of preparation and presentation - consistency, portioning, flavour and presentation
• Discuss food preparation and service issues with management, dietitians, and kitchen and waiting staff
• Demonstrate food preparation and cooking techniques and advise other kitchen staff on cooking procedures
• Select, train and supervise kitchen staff
• Freeze and preserve foods correctly to maintain quality and minimise wastage
• Explain and enforce food hygiene, safety and sanitation standards across preparation, cooking, storage and work areas
• Coordinate preparation and cooking so dishes are delivered on time and to a consistent standard throughout service.

Requirements

To be successful in this role, you must have:

• Certificate IV in Kitchen Management or equivalent qualification
• Minimum 12 months of experience as a Chef
• Must have at least 12 months of experience in cooking over grill
• At least 12 months experience in protein marination, spice rubs, grilling, braising, slow cooking, searing, frying, slicing, and portion control
• At least 12 months experience managing mise en place, batch preparation, holding temperatures, prep lists, service sequencing, and made to order execution
• At least 12 months of menu planning experience, and know how to create new recipes and design menu according to budget
• 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