Chef and Cook

Chef and Cook

Aussie Choice Trade Pty Ltd T/A The Countryman Café Restaurant and Bar

Narromine, NSW 2821

$79,000–$82,000 per annum, plus superannuation

About Us

Aussie Choice Trade Pty Ltd T/A The Countryman Café Restaurant and Bar operates a café, restaurant and bar in Narromine, NSW 2821. The business is committed to providing quality food, friendly customer service and enjoyable dining experiences through its welcoming atmosphere and diverse food and beverage offerings. We are seeking qualified, experienced and passionate Chef and Cook (Full-Time) to join our kitchen team. The successful candidates will play an important role in preparing and cooking a variety of dishes, assisting with daily kitchen operations, maintaining food quality and presentation, and ensuring the efficient delivery of our food menu.

Working closely with management and other kitchen staff, the successful candidates will be responsible for preparing ingredients, cooking menu items, coordinating food preparation during service, maintaining appropriate stock levels and ensuring that all food is prepared and stored in accordance with food safety and hygiene requirements. The roles require sound culinary skills, good time management, attention to detail and the ability to work collaboratively in a busy café, restaurant and bar environment.

About the Role

The Chef and Cook will be responsible for planning and organising food preparation, cooking and presenting a variety of dishes in accordance with the menu, established recipes and the restaurant's quality standards at Aussie Choice Trade Pty Ltd T/A The Countryman Café Restaurant and Bar. The role will focus on preparing high-quality steakhouse and grill dishes, maintaining consistency in food taste and presentation, ensuring food safety and hygiene, and supporting the efficient operation of the kitchen. The roles will require maintaining a clean and organised kitchen, minimising food wastage and ensuring compliance with food safety, hygiene and workplace health and safety requirements. Candidates should demonstrate sound culinary skills, effective time management and the ability to work collaboratively in a fast-paced hospitality environment.

Key Duties and Responsibilities

Cook Complete Meals

• Cook different food on the menu.
• Cook Special meals.
• Adjusts cooking techniques to meet dietary requirements, special requests, or the creative direction of the kitchen.

Assisting in Menu Planning, Menu Development and Cost Control

• Supports the development of menus, recipe cards and preparation charts, taking into consideration local requirements, market needs, competition, trends, recipes, and availability of products. Determines appropriate portion sizes, food quantities, and ingredient costs to ensure profitability while maintaining quality and presentation standards.

Monitoring Food Quality and Presentation

• Ensure the presentation and cleanliness of the kitchen is maintained to a high standard.
• Ensure the highest quality and presentation of all food products served, including the production and preparation of food.
• Ensure a high standard of customer service is developed and maintained in the kitchen.

Supervising and Training Kitchen Staff

• Manages, trains, and mentors Cooks, Kitchen hands, and junior staff on proper cooking techniques, food handling, hygiene practices, and safety procedures.
• Provides guidance to maintain a productive and efficient kitchen environment.
• Delegate tasks, direct and supervise kitchen staff to ensure the efficient and effective operation of the kitchen.
• Development of kitchen staff rostering.
• Correctly train new staff to ensure their operational effectiveness.
• Maintain internal communications to ensure productivity and teamwork.

Ensuring Health, Safety, and Compliance

• Enforces compliance with health, safety, and sanitation regulations within the kitchen.
• Conducts regular inspections of food storage, equipment, and work areas to guarantee a safe, clean, and hazard-free environment.
• Practice and promote policies and procedures related to fire, occupational health and safety, security and food hygiene standards.
• Ensure compliance with the Hospitality Award.
• Report on all matters that have the potential to adversely affect the restaurant.

Inventory and Supply Management

• Ensure stock levels for trade requirements are maintained for food and related equipment.
• Check all kitchen deliveries and create purchase orders to match all invoices received for kitchen supplies.
• Maintain, continually review and improve food stock control systems and processes.
• Ensure regular and concise food stock takes are conducted and any discrepancies are investigated.

Candidate must have:

• Relevant qualifications in commercial cookery, preferably Certificate IV in Commercial Cookery and Diploma or an equivalent qualification appropriate to the role.
• 1-2 years of relevant experience working as a Chef and Cook in a commercial kitchen or restaurant environment.
• Strong knowledge of food preparation, cooking techniques, grilling, meat preparation, menu execution and food presentation.
• A proactive attitude, reliability and a genuine passion for preparing quality food.

Personal Attributes

• Creative and content-driven with a strong mindset
• Proactive and results-oriented
• Detail-focused with strong brand awareness
• Strong communication skills

We will provide:

• Good working environment
• Complete support from management
• Two days off per week

If you are interested in the role available please apply with a resume and cover letter.