The Hospo Business PTY LTD
Henry M'S
Position: Sous Chef ANZSCO 351311 / Cook ANZSCO 351411
Employment Type: Full time
Salary: COOK: $70,000 to $73,000; CHEF: $73,000 to $80,000
Location: Perth, Western Australia
About Henry M's is a thriving fully licensed restaurant in the heart of Manning, and we are looking for a Sous Chef and a Cook to join our team.
COOK TasksThe successful applicant will have the ability to do the following:
Clean food preparation areas as determined by law and Henry M'S company policy.Prepare foods to the specifications for Henry M'S menus and customers.Adjust food items to accommodate guests with allergies or specific diet concerns.Work and at times direct other employees in the kitchen.Act as a liaison to front-of-house employees to ensure proper food service temperature.Work/use seasonal food according to recipes or company needs.Operate various kitchen appliances such as a blender, oven, grill, or fryer.Portion, arrange, and garnish food based on customer/menu preference.Work alongside other cooks during the food assembly process.Prepare any necessary sauces or accompaniments before meal service begins.Be responsible for cleaning of kitchen area and any equipment used within the shift.Communicate with Head Chef, chefs/Café Manager on how to improve meal service.Ensure all food is stored in temperature-controlled facilities according to Australian Health Standards.ResponsibilitiesYou are responsible for all cook kitchen duties and cleanliness of the kitchen.Work with trainees and ensure all kitchen paperwork is up to date.Adhere to food standards at all times.Maintain high standards of hygiene both personally and within the kitchen.Follow safe work practices at all times.Report any faults or issues of equipment immediately to the café manager.CHEF TasksSupervise cooks and kitchen staff and all food in Henry M'S.Carry out menu development and planning together with directors, Head Chef, and restaurant management.Assist the Head Chef with menu planning, estimates of food and labour costs, and order ingredients in bulk to reduce costs.Ensure the quality of the menu and display food items are maintained at a high level through all stages from preparation to presentation.Depending on ingredient availability, may freeze and preserve foods.Perform preparation of food in certain sections and cook menu items either as training or substituting an absent staff member when needed.Hold regular meetings with staff and Head Chef to enforce and maintain Health & Safety standards in all stores and the main kitchen.Train cooks and junior staff in all aspects of cooking and food preparations, ensuring the presentation of food is of a high standard.Advise and train cooks and staff on new techniques and cooking procedures.Enforce hygiene regulations to the required standard.Deal with issues arising during food preparation and work with the managers, kitchen, and serving staff to overcome them.Recruit new staff with Head Chef and Director for the store kitchens and main kitchen.Keep within the given kitchen and catering budget with Head Chef by constantly estimating food and labour costs.Implement and train staff on ordering procedures for the required food supplies.Ensure all kitchens are HSE compliant and maintain an active safe kitchen environment with all employees.Lead by example and ensure the correct equipment and PPE are worn at all times.Train all kitchen staff on Health & Safety.Ensure every part of the main kitchens, store dining areas, food preparation & storage areas are always clean and safe.QualificationsCOOKS need AQF Certificate IV or AQF Certificate III including at least two years of on-the-job experience.CHEFS need the above plus a Diploma in Hospitality training. Qualifications will be looked at alongside experience.Experience1 year with qualifications.
SkillsThe candidate filling the position will be expected to have the following skills:
Attention to detail.Ability to multitask.Basic math.Clear verbal communication.Cleanliness and hygiene.Creativity.Positive attitude.Fast-paced decision-making.Organizational skills.Ability to be part of a team.Follows safety practices.Work as a team.Follows menu and portion control guidelines.All applications should be sent to .
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