Full Time Head Chef – Bendigo
Omari Bendigo (AC & JR GROUP PTY LTD) is a fully licensed restaurant located in the Bendigo Botanical Gardens. We are seeking a full-time Head Chef with the right attitude and passion for working with food, with at least 5 years of relevant experience and a minimum of a Diploma qualification or equivalent in substantial experience. Salary of $80,000 - $90,000 + super for this full-time position.
As the Head Chef, you will be the linchpin of our culinary operations, driving the creation of delectable dishes for breakfast, lunch, and dinner while also crafting specialised menus for our conference and event space catering. Your innovation, leadership, and dedication to culinary excellence will guide the kitchen team in producing meals of the highest quality that reflect our establishment's standards and reputation.
Responsibilities:
Menu Development & Food Preparation:
Design and regularly update menus for daily operations and special events, ensuring a balance of creativity, variety, and cost-effectiveness.
Oversee and participate in the preparation and cooking of dishes to ensure consistency and quality.
Ensure the incorporation of fresh, local, and seasonal ingredients wherever possible.
Kitchen Management:
Oversee the daily operations of the kitchen, ensuring smooth workflow and timely service.
Monitor food and labour costs, aiming for optimal efficiency and budget adherence.
Ensure strict adherence to health and safety regulations, maintaining a clean and safe environment.
Staff Leadership & Training:
Recruit, train, and mentor kitchen staff, fostering a culture of continuous learning and passion for culinary arts.
Organise regular training sessions on new techniques, dishes, or kitchen equipment.
Manage staff schedules, ensuring adequate coverage during peak times.
Catering & Event Support:
Collaborate with the events team to understand catering requirements for conferences and special events.
Design bespoke menus tailored to event themes or client requests, ensuring both taste and presentation are impeccable.
Coordinate with suppliers and vendors for specific event needs, ensuring timely delivery and quality of products.
Inventory & Supplier Relations:
Manage kitchen inventory, ensuring adequate stock levels while minimising wastage.
Build and maintain strong relationships with suppliers, negotiating contracts and prices to ensure the best quality ingredients are procured.
Quality Control & Customer Feedback:
Regularly taste-test dishes to maintain a high standard of quality and consistency.
Engage with customers, gathering feedback and making necessary adjustments to dishes or service.
Continuous Improvement:
Stay updated with the latest culinary trends, techniques, and best practices.
Continuously seek ways to improve kitchen efficiency, reduce costs, and elevate the dining experience for patrons.
Qualifications:
Minimum of a Diploma qualification or equivalent in substantial experience.
At least 5 years of experience in a highly relevant role required.
Essential Skills:
Good cooking and presentation skills
Excellent knowledge of all kitchen procedures and assist with all facets of kitchen operation
Able to work in a team and lead a team
Good communication skills
Maintain good health and hygiene
Ability to train cooks and junior staff
Great time management and organisation skills
Apply:
If you satisfy the above, please apply without hesitation outlining why you are suitable. Applications will be accepted for 4 weeks from the date of advert posting. Please note only shortlisted applicants will be contacted.
Job Type: Full-time
Pay: $80,000.00 – $90,000.00 per year
Benefits:
Professional development assistance
Schedule:
10 hour shift
8 hour shift
Every weekend
Public holidays
Weekend availability
Supplementary Pay:
Performance bonus
Work Authorisation:
Australia (Preferred)
Work Location: In person
Expected Start Date: 30/11/2024
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