Chef

Precruitment; Cairns Regional; On-site; AUD 75,000 - 85,000; Full time

Job summary

Precruitment is seeking a Chef for a full-time role in Cairns, QLD 4870. The position involves managing kitchen operations, menu planning, and cost control, with a focus on high-quality dish preparation.

Applicants should hold a relevant diploma and have at least one year of experience (three years can substitute). The role requires leadership for staff and SOP compliance.

Qualifications

• Requires a relevant diploma and at least one year of relevant work experience.
• Three years of relevant experience may substitute for the formal qualification.

Responsibilities

• Assist in management of kitchen operations including menu planning and costing.
• Develop new dishes and maintain food quality standards.
• Oversee SOPs, hygiene and safety in kitchen operations.
• Monitor food and labour costs and adjust rosters accordingly.
• Collaborate with events teams to deliver high-quality service during events.

Education

Diploma in Culinary Arts

Job description

Chef

• Permanent Role
• $75-85K PA
• Cairns QLD

POSITION

We have a full time position available for a Chef in Cairns, QLD 4870.

SKILLS

You are required to have at least a relevant diploma qualification and at least one year of relevant work experience. At least three years of relevant work experience may substitute for the formal qualification listed above.

RESPONSIBILITIES

You will be responsible for assisting in the management of kitchen operations including menu planning and costing, organising special events, development of new dishes, maintaining food quality standards and comprehensive product knowledge.

DUTIES

• Prepare and cook a wide variety of high-quality dishes in line with menu requirements.
• Ensure consistent portioning, plating, and garnishing of meals to deliver an exceptional dining experience.
• Assist in the creation and testing of new recipes and menu items to maintain freshness and innovation in offerings.
• Participate in the planning, costing, and development of menus to meet customer expectations and business goals.
• Contribute to the creation of seasonal, special event, and promotional menus.
• Stay informed on current culinary trends, ingredients, and suppliers to enhance kitchen offerings.
• Develop, implement, and monitor Standard Operating Procedures (SOPs) for all kitchen processes, including food preparation, hygiene, and cleaning.
• Maintain cleanliness and organisation in both front-of-house and back-of-house kitchen areas, ensuring checklists and cleaning schedules are followed.
• Ensure all kitchen equipment is used safely and maintained regularly.
• Monitor kitchen-related costs, including food and labour, and assist with implementing cost-saving measures.
• Review revenue and payroll reports weekly, adjusting staff rosters as needed to align with business trends.
• Analyse monthly performance reports and assist in identifying and addressing underperformance.
• Supervise and support kitchen staff, ensuring clear communication and adherence to operational standards.
• Assist in recruiting, onboarding, and training staff, promoting a positive and productive work environment.
• Conduct regular performance reviews, provide constructive feedback, and support staff development through training and succession planning.
• Represent the brand positively through professional interactions with customers, team members, and third-party partners.
• Collaborate with management and event teams to deliver high-quality service during special events and promotions.
• Maintain a hygienic and safe kitchen environment in accordance with company policies and legislative requirements.
• Promote and enforce compliance with WHS procedures among team members.

ADDITIONAL SKILLS

• Problem solving, reasoning, motivating.
• Positive work attitude and team player
• Exceptional customer service skills - lead by example
• Polite, professional, friendly and helpful
• High level of attention to detail to maintain compliance and ensure efficient time management of the department
• Ability to work well and professionally under pressure
• Ability to work well in high volume environment
• Knowledge of facilities within the complex
• Knowledge of local area
• Computer literacy essential
• Experience in managing the operations of a commercial kitchen, including:
  • Supervision, rostering and training of kitchen staff
  • Menu planning and pricing
  • Maintaining stock control
  • Developing and implementing marketing strategies
• High level of communication and interpersonal skills, including demonstrated high level ability to liaise effectively with customers and supervise and train staff
• Demonstrated ability to effectively manage and resolve customer complaint

SALARY

An annual salary of $75,000 - $85,000 based on experience.