Ensuring that all stocks are kept under optimum conditions.
Cooking and service of food according to the restaurant’s quality and service standards .
Training of kitchen staff as directed by Chef‐in‐charge.
Safety and cleanliness of all kitchen and food storage areas.
Ensuring high levels of kitchen team performance.
Contributing to creating a harmonious environment amongst all staff within the restaurant.
Prepare and cook high quality food according to menu guidelines and recipes.
Ensuring that all dishes reach the hot plate or pass correctly garnished, the correct portion and size, presented on the correct serving dish in the prescribed manner.
Ensuring food always freshly prepared and on time.
Supervising members of the kitchen team who are responsible to you.
Ensuring that junior chefs and trainees receive the right training and optimum guidance.
Helping to create good communication between floor and kitchen staff and within the kitchen.
Receiving and safe storage of food.
Assisting with regular stock takes.
Maintaining restaurant cost control systems as they affect your area of responsibilities.
Following correct hygienic food handling practices.
Following the restaurant’s regular cleaning and waste disposal practices.
Using safe work practices and supporting others to use them.
Being fully aware of the venue’s Fire Safety Procedures and Health & Safety regulations.
Job Types: Full-time, Casual
Pay: $65,000.00 – $75,000.00 per year

Work Authorisation:

• Australia (Preferred)

Work Location: In perso

Please refer the Job description for details