PAPPARICH POINT COOK

Based in Point Cook in Victoria, Papparich is a popular restaurant that specialises in Malaysian cuisine. Our food reflects the balance and harmony of the different cultures in Malaysia that have combined to give us the distinctive, unique taste of Malaysian cuisine. We are currently looking for an experienced Chef to join our team.

REQUIREMENTS

• Relevant qualifications in commercial cookery Minimum 3 years of experience as a Chef
• Experience and knowledge in Malaysian cuisine is essential
• Must be able to work with proteins like beef and seafood
• Must know how to prepare meals to dietary requirements
• Experience in kitchen operations and in managing a team
• Australian citizens and permanent residents are preferred
  Job Type: Full-time
  Pay: Up to $85,000.00 per year

Education:

• Certificate I - IV (Required)

Experience:

• Malaysian Kitchen: 3 years (Required)

Work Authorisation:

• Australia (Required)

Work Location: In perso

THE ROLE

You will have the opportunity to work in a truly dynamic team with the chance to display your creativity in the dishes that you create. You will not only be able to hone your cooking skills and techniques, you will also have the freedom to express yourself in the dishes you create.

DUTIES WILL INCLUDE:

• Oversee and manage the preparation and cooking of halal food.
• Develop food presentation standards and design creative food displays.
• Plan production schedules and determine staffing requirements to ensure smooth service delivery.
• Estimate the quantities and costs of necessary supplies, including food and ingredients.
• Inspect supplies, equipment, and work areas to ensure compliance with established standards.
• Train and guide cooks and other staff in food preparation, cooking, garnishing, and presentation techniques.
• Monitor sanitation and hygiene practices to ensure compliance with health and safety regulations.
• Manage the procurement of food and supplies to maintain efficient kitchen operations.
• Analyse recipes to calculate pricing for menu items, considering food, labour, and overhead costs.
• Coordinate the purchase and maintenance of equipment, including arranging repairs.
• Negotiate with sales representatives for pricing and order supplies as needed.
• Prepare and cook various types of food, including for special guests or events.
• Supervise and coordinate the activities of cooks and kitchen staff involved in food preparation.
• Collaborate with team members to create recipes and menus, considering ingredient availability and expected customer demand.
• Evaluate the quality of raw and cooked food products to ensure they meet established standards.
• Inspect received goods for both quality and quantity.
• Demonstrate new cooking techniques and equipment to the team.
• Maintain accurate records of production and operational data.