Chef

Sourdough Society Pty Ltd; Redland City; On-site; AUD 55,000 - 70,000; Full time

Job summary

Sourdough Society Pty Ltd, trading as Redland Bay Bakery, is seeking a qualified and experienced Chef for a genuine, ongoing full-time position. The Chef will prepare and cook high-quality food, contribute to menu development and support the efficient operation of the bakery's commercial kitchen.

Key responsibilities include planning menus, estimating requirements, ordering ingredients, monitoring quality and safety, maintaining portion sizes, developing seasonal dishes and leading junior staff

Qualifications

• Certificate IV in Commercial Cookery or Diploma in Hospitality Management or equivalent
• At least 1 year of commercial kitchen experience
• Experience with stock management, portion control and waste reduction
• Sound knowledge of food safety, hygiene and allergen management

Responsibilities

• Plan menus in consultation with management and kitchen staff
• Estimate food, ingredient and labour requirements
• Order ingredients and monitor inventory
• Prepare, season and cook menu items according to recipes
• Monitor food quality during preparation, cooking and presentation
• Maintain consistent portion sizes and presentation standards
• Develop seasonal dishes and contribute to menu improvements
• Manage dietary requirements and allergen controls
• Enforce food-safety, hygiene and workplace-safety procedures
• Maintain a clean, organised and compliant kitchen
• Minimise food waste and support cost control
• Train and supervise junior kitchen staff when required
• Coordinate kitchen operations during busy service periods

Skills

Menu planning

Food safety

Stock management

Communication

Teamwork

Education

Certificate IV in Commercial Cookery

Diploma of Hospitality Management

Job description

Chef SOURDOUGH SOCIETY PTY LTD Redland Bay, QLD, AU

Sourdough Society Pty Ltd, trading as Redland Bay Bakery, is seeking a qualified and experienced Chef for a genuine, ongoing full-time position.

ABOUT THE ROLE

The Chef will prepare and cook high-quality food, contribute to menu development and support the efficient operation of the bakery's commercial kitchen.

KEY RESPONSIBILITIES

• Plan menus in consultation with management and kitchen staff
• Estimate food, ingredient and labour requirements
• Order ingredients and monitor inventory
• Prepare, season and cook menu items according to established recipes
• Monitor food quality during preparation, cooking and presentation
• Maintain consistent portion sizes and presentation standards
• Develop seasonal dishes and contribute to menu improvements
• Manage dietary requirements and allergen controls
• Enforce food-safety, hygiene and workplace-safety procedures
• Maintain a clean, organised and compliant kitchen
• Minimise food waste and support effective cost control
• Train and supervise junior kitchen employees when required
• Coordinate kitchen operations during busy service periods

QUALIFICATIONS AND EXPERIENCE

• Certificate IV in Commercial Cookery and Diploma of Hospitality Management or an equivalent relevant qualification
• At least one year of relevant commercial kitchen experience
• Demonstrated experience in cooking, food preparation and menu planning
• Sound knowledge of food safety, hygiene and allergen management
• Experience with stock management, portion control and waste reduction
• Strong communication, organisation and teamwork skills
• Ability to work effectively in a fast-paced commercial kitchen
• Availability for early mornings, weekends and public holidays as rostered

DESIRABLE EXPERIENCE

• Experience preparing breakfast, lunch, pastry or bakery-related menu items
• Experience training or supervising junior kitchen employees