Chef - Busy Restaurant

North West Queensland; Camooweal; Hybrid; AUD 60,000 - 90,000; Full time

Job summary

B & E Knight Pty Ltd & A J Knight Pty Ltd operate a busy restaurant at Camooweal Roadhouse in CAMOOWEAL, QLD, urgently seeking a skilled Chef to lead kitchen operations and oversee service across breakfast, lunch and dinner on a rotational basis. You will supervise kitchen staff, manage stock and rosters, design specials, cost new items and ensure food safety, quality and presentation.

Australian qualifications (Cert IV or Diploma) with 1–2 years experience are expected, with 3+ years

Qualifications

• Australian Qualifications of Certificate IV or Diploma with 1–2 years work experience.
• 3 years of appropriate / relevant work experience may substitute for formal qualifications.

Responsibilities

• Prepare and supervise food per menu, including designing specials and seasonal menus.
• Provide costings to management for new item sets to be introduced to the menu.
• Develop and test new menu items and retain master copies of recipes and methods.
• Train kitchen staff and explain dishes to front of house staff.
• Oversee stock levels and coordinate supply; review and place orders.
• Oversee, rotate and manage rosters for back of house staff for breakfast, lunch or dinner shifts.
• Interview staff with management and assist hiring of kitchen staff.
• Prepare and cook food per menu ensuring quality and presentation meet standards.
• Address dietary needs and allergies, serving as the first kitchen contact during service.
• Train staff in recipes and cooking methods, ensure food safety and hygiene.

Skills

Menu design

Costing

Staff training

Stock management

Roster management

Food preparation

Dietary requirements

Food safety

Kitchen hygiene

Education

Certificate IV or Diploma

Job description

Job Description

Company: B & E Knight Pty Ltd & A J Knight Pty Ltd (ABN: ) own and operate a busy restaurant located at Camooweal Roadhouse - CAMOOWEAL QLD 4828. The restaurant is in urgent need of a Chef.

Job Title: Chef

Responsibilities: You will be responsible for planning, organising, overseeing the section of kitchen and service (breakfast, lunch or dinner) on a rotational basis, including the back of house operations, kitchen staff and its processes in the preparation of, delivering and implementing our menus.

Duties

• Prepare and supervise 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 new 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 (front of house staff) on all aspects of the menu.
• Oversee stock levels and coordinate supply with other culinary staff and management. Review and place orders for stock.
• Oversee and rotate dry food stock including cold and freeze storing of various bases 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 (prep) shifts.
• Interview staff with management and provide advice on hiring of kitchen staff.
• Food preparation - prepare and cook food per menu during service and oversee dishes prepared or cooked by other kitchen staff, ensure food served to customers meets the required quality and standards set including plating, garnishing and presentation of dishes.
• Respond to and approve dishes, cooking methods employed by any junior back of house staff to accommodate any dietary needs of customers and guests. While on service, be the first point of contact in the kitchen to ensure that any queries on food allergies and dietary needs of customers are adequately met.
• Train and oversee training of staff in the various recipes, and cooking methods used by the restaurant, oversee and implement food, service, storage and kitchen hygiene per food safety regulations.
• Oversee and implement work place safety procedures.
• Call and attend meetings with management, back of house and front of house staff to plan and contribute to customer dining experiences including trouble shooting any service / food preparation issues with management / front of house and back of house staff.

About the Candidate

Australian Qualifications of Certificate IV or Diploma with a minimum of 1-2 years work experience. 3 years of appropriate / relevant work experience may substitute for formal qualifications.