Shuk Pty Ltd, trading as Shuk Café, offers a menu characterised primarily by Mediterranean / Australian flavour mixed with other international cuisines. Recruiting across all Sydney locations we now seek a full-time (38hr/wk) Chef who will be responsible for the following duties on a daily basis at our location based in North Bondi:

• Managing the kitchen and supervising kitchen staff
• Preparing and cooking all menu items
• Creating recipes and demonstrating techniques to cook staff in the kitchen
• Menu design for meals served for breakfast, lunch and dinner
• Menu management, including ingredient inventory and ordering of stock
• Supervising and overseeing cook staff in the kitchen during service
• Managing the presentation of meals and quality of meals served in the dining areas
• Training of staff in cooking techniques and new recipes
• Assisting with cook staff recruitment, including partaking in the interview process
• Managing food quality in storage, including fridges, cool rooms
• Mitigating food wastage, maximising yield from food products
• Maintaining personal equipment; knives and uniforms
• Adhering to our Food Preparation, Handling and Storage Policy
• Maintaining Occupational, Health and Safety (OH&S) practices in the kitchen
• Attending and participating in restaurant staff meetings

A base salary of $76,515 - $80,000 excluding superannuation is on offer for this role.

Required skills and attributes:

• A level of skill commensurate with an AQF Associate Degree, Advanced Diploma or Diploma including at least one year of relevant work experience or at least three years of relevant experience in lieu of a formal qualification
• Ability to lead a team
• Experience working in a busy establishment with a high volume
• Proven experience in a similar role
• Highly organised and an ability to multi-task
• Well developed communication skills and fluent in English

Job Types: Full-time, Permanent
Pay: $76,515.00 – $80,000.00 per year
Work Location: In perso

• Managing the kitchen and supervising kitchen staff
• Preparing and cooking all menu items
• Creating recipes and demonstrating techniques to cook staff in the kitchen
• Menu design for meals served for breakfast, lunch and dinner
• Menu management, including ingredient inventory and ordering of stock
• Supervising and overseeing cook staff in the kitchen during service
• Managing the presentation of meals and quality of meals served in the dining areas
• Training of staff in cooking techniques and new recipes
• Assisting with cook staff recruitment, including partaking in the interview process
• Managing food quality in storage, including fridges, cool rooms
• Mitigating food wastage, maximising yield from food products
• Maintaining personal equipment; knives and uniforms
• Adhering to our Food Preparation, Handling and Storage Policy
• Maintaining Occupational, Health and Safety (OH&S) practices in the kitchen
• Attending and participating in restaurant staff meeting