VeiraMal Consulting is seeking an experienced chef to join our clients’ restaurant in Shepparton. Our client, The Aussie Hotel looking for an enthusiastic individual who can work well in a team, with strong communication skills.

QUALIFICATIONS/EXPERIENCE:

· Experience in food preparation and cooking for large numbers of people.
· Qualifications in Hospitality or Commercial Cookery.
· Hygiene for Food Handlers Certificate.
· Good communication skill.
Responsible for: Maintaining efficient management and delivery of food services.
Accountable to: Manager /Owner
Performance appraisal: Three months after appointment, then at least annually and/or when required.

JOB DESCRIPTIONS:

• Determining how food should be cooked, presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Recruit and hire staff, including cooks and other kitchen workers.
• Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs.
• Prepare and cook foods of all types, either on regular basis or for special guests and orders.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account factors such as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met.

REQUIREMENTS:

• Previous experience in similar role
• Have a passion for great food and presentation
• Ability to prioritize, set goals, and a determination to achieve them
• Experience in kitchen operations and staff training
• Experience with menu creation and costings
• Experience in stock control and wastage minimization
  Conduct: Employee must at all time act honestly and in a manner that is consistent with the statues of his position.

Please refer the Job description for details