Errol's Restaurant and Bar is a culinary destination where modern Australian cuisine meets international flair. Our menu is a creative fusion of local ingredients and global influences, carefully crafted to offer a unique and memorable dining experience for every palate. Whether you're savoring our expertly prepared dishes or enjoying one of our innovative cocktails, we are dedicated to taking you on an exceptional gastronomic journey.
Our stylish, welcoming atmosphere makes Errol's the perfect setting for everything from intimate dinners to lively gatherings. With a passion for delivering high-quality, delicious food, we strive to reflect our commitment to culinary excellence in every aspect of your dining experience.
Come join us at Errol's, where every meal is a celebration of flavor and creativity.
Roles and Responsibilities:Create Seasonal Menus: Develop menus that reflect seasonal ingredients and culinary trends, ensuring alignment with available supplies.Staff Training and Development: Train and mentor kitchen staff to consistently meet food production and presentation standards.Cost Management: Maintain targeted food and labour costs to optimize profitability without compromising quality.Team Recruitment and Culture: Recruit, train, and nurture kitchen staff to build a cohesive and motivated team.Oversee Food Preparation: Plan and supervise the entire food preparation and cooking process, ensuring efficiency and quality.Menu Design: Craft diverse menus that accommodate dietary preferences and promote inclusivity.Expense Management: Manage food and labour costs to strike a balance between profitability and delivering exceptional dining experiences.Supply Management: Procure and oversee food supplies to guarantee freshness and consistent availability.Quality Control: Monitor dish quality throughout preparation and presentation to meet high standards.Culinary Instruction: Demonstrate cooking techniques and provide guidance to enhance culinary skills.High-Quality Dish Preparation: Prepare, cook, and present dishes to a high standard, ensuring customer satisfaction.Health and Safety Compliance: Ensure all operations adhere to health and safety regulations.Kitchen Organization: Collaborate with the kitchen team to maintain a clean, organized, and efficient work environment.Personnel Selection and Training: Participate in the selection and training of kitchen staff, fostering a skilled workforce.Food Safety: Implement best practices for food preservation and safety to ensure the highest standards.Qualifications and Experience:Certificate III, IV and Diploma level in related Commercial Cookery and HospitalityMinimum 1 year of experience as a chef.Knowledge in menu development, food cost control, and kitchen managementSalary/Compensation:The salary package offers an attractive compensation ranging from AUD 70,000 to 75,000 per annum excluding superannuation. Salary is negotiable based on experience.
Job Types:Full-time, Permanent
Pay:$70,000.00 – $75,000.00 per year
Summary of role requirements:Flexible hours available1 year of relevant work experience required for this roleWorking rights required for this roleExpected salary: $70,000 - $75,000 per annum #J-18808-Ljbffr