Chef

Position: Chef

Position Type: Full-Time

Salary: $80,000 plus superannuation per annum

Location: Maryborough VIC 3465

Our client The Cambrian Hotel, located in Maryborough, Victoria, is seeking one qualified and experienced Chef to join its professional kitchen team on a full-time basis.

The successful applicants will be responsible for planning, organising, preparing and cooking a variety of meals while ensuring consistently high standards of food quality, presentation and hygiene.

The position will involve supporting the Head Chef and Sous Chef in the daily operation of the kitchen, supervising junior kitchen staff, assisting with menu development, monitoring food costs and maintaining efficient kitchen operations.

We are looking for motivated and dedicated individuals who can work effectively in a fast-paced hospitality environment and contribute to providing an excellent dining experience for customers.

Key Duties and Responsibilities:

·Assist the Head Chef in being responsible for the supervision and guidance of kitchen employees, such as Kitchen Stewards and lower grading casual, apprentices or part time chefs in the absence of the head chef or whilst on shift without the head chef.

·Planning, developing and reviewing menus in consultation with the Head Chef, considering seasonal ingredients, customer preferences, food costs and operational requirements.

·Preparing, seasoning and cooking a variety of dishes in accordance with established recipes, menu specifications and the hotel's food quality standards.

·Estimating food quantities, preparation times, ingredient requirements and labour costs while assisting the Head Chef in monitoring expenditure and maintaining kitchen budgets.

·Monitoring and inspecting the quality of ingredients, prepared meals and finished dishes throughout all stages of preparation and presentation to ensure consistency and customer satisfaction.

·Managing ingredient requirements, assisting with ordering food supplies, checking deliveries, maintaining stock records and conducting regular stocktakes to ensure adequate inventory levels.

·Planning, organising and coordinating daily food preparation and cooking activities to ensure timely and efficient meal service, particularly during busy operating periods.

·Supervising and providing guidance to junior chefs, cooks, kitchenhands and apprentices, ensuring duties are allocated appropriately and kitchen operations run efficiently.

·Demonstrating cooking techniques, advising staff on food preparation and cooking procedures, and assisting in the training and development of apprentices and junior kitchen employees.

·Explaining, implementing and enforcing food hygiene regulations, food safety procedures, safe food handling practices and relevant workplace health and safety requirements.

·Contributing to improvements in menu offerings, cooking methods, kitchen productivity, food presentation and overall operational efficiency.

·Ensuring all food preparation activities comply with applicable food safety legislation, local council health requirements, workplace policies and established kitchen procedures.

·Assisting the Head Chef in coordinating kitchen activities and supervising kitchen employees in the absence of senior kitchen staff when required.

·Liaising with the Head Chef, management, kitchen employees and front-of-house staff regarding menu planning, food preparation, dietary requirements, customer feedback and service coordination.

·Monitoring food usage, portion sizes and stock rotation to minimise food wastage, control operational costs and maintain kitchen efficiency.

Key Selection Criteria:

·Demonstrate an ability to assume management functions

·Demonstrate an ability to understand and enforce appropriate Legislation in regard to the health requirements of the local council

·Demonstrate an ability to assist if required to create, cost and develop menus.

·Demonstrate an ability to maintain accurate records in all kitchen reporting

·Demonstrate an ability to communicate with staff, provide leadership and to promote a team environment

Requirements:

·AQF associate degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2)

·At least three years of relevant experience may substitute for the formal qualifications

listed.

·Certificate III or IV in Commercial Cookery qualification

·At least three (3) years of relevant experience as a Chef or equivalent commercial kitchen role

·Knowledge and understanding of running a kitchen in the absence of the Head Chef.