Chef – Busy Restaurant:
Knight Fuel Pty Ltd, (ACN: 626 699 303) owns and operates a busy restaurant located at the Julia Creek Roadhouse, Julia Creek, Rural Queensland.
Responsibilities: You will be responsible for planning, organising, overseeing the section of kitchen and service (breakfast, lunch or dinner) on a rotational basis, including the back of house operations, kitchen staff and its processes in the preparation of, delivering and implementing our menus.
Duties:
• Prepare and supervise preparation of food per menu, including designing specials and seasonal menus.
• Provide costings to management for every new item set to be introduced to the menu.
• Develop and test new menu items and retain master copies of various recipes and cooking methods used from time to time.
o Train (back of house/kitchen staff) and explain (front of house staff) on all aspects of the menu.
• Oversee stock levels and coordinate supply with other culinary staff and management. Review and place orders for stock.
• Oversee and rotate dry food stock including cold and freeze storing of various bases sauces, raw foods, produce and ingredients.
• Oversee, manage and approve rosters for back of house (kitchen) staff as required for breakfast, lunch or dinner service shifts including preparation (prep) shifts.
o Interview staff with management and provide advice on hiring of kitchen staff.
• Food preparation – prepare and cook food per menu during service and oversee dishes prepared or cooked by other kitchen staff, ensure food served to customers meets the required quality and standards set including plating, garnishing and presentation of dishes.
• Respond to and approve dishes, cooking methods employed by any junior back of house staff to accommodate any dietary needs of customers and guests. While on service, be the first point of contact in the kitchen to ensure that any queries on food allergies and dietary needs of customers are adequately met.
• Train and oversee training of staff in the various recipes, and cooking methods used by the restaurant, oversee and implement food, service, storage and kitchen hygiene per food safety regulations.
o Oversee and implement work place safety procedures.
• Call and attend meetings with management, back of house and front of house staff to plan and contribute to customer dining experiences including trouble shooting any service / food preparation issues with management / front of house and back of house staff.
Qualifications:
AQF Certificate IV or Diploma (minimum of three plus years may substitute formal qualification requirements)
Salary:
$70,000 - $75,000 + Superannuation
Job Type: Full-time
38 hours per week