Head Chef

1. Kitchen Management:- Overseeing daily branch operations.- Coordinate and manage kitchen and floor staff, assigning tasks and ensuring efficient workflow.2. Food Preparation:- Supervise and participate in food preparation, ensuring high-quality and timely execution.- Train and guide kitchen staff in advanced cooking techniques.3. Quality Control:- Conduct regular inspections to maintain the quality, taste, and presentation of dishes.- Implement and enforce high standards of cleanliness and sanitation.4. Team Leadership:- Lead and motivate kitchen staff, fostering a positive and collaborative work environment.- Lead Service Captain/Leader in daily operation and collaborate with other departments to ensure seamless service.- Communicate effectively with the management team regarding areas of improvement.5. Ordering and Inventory:- Assist in monitoring inventory levels and placing orders for ingredients.- Minimize waste through effective inventory management.6. Cost Control:- Manage food costs by implementing portion control and efficient inventory management.- Work within budget constraints without compromising on food quality.- Prepare staff schedule and control labor cost.7. Training and Development:- Conduct regular training sessions for kitchen staff to enhance skills and introduce new techniques.- Foster a collaborative and positive work environment.8. Safety and Compliance:- Ensure compliance with health and safety regulations and kitchen protocols.- Lead by example in maintaining a safe and organized kitchen environment.Job Type: Part-timePay: From $61,623.99 per yearExpected hours: No less than 45 per weekBenefits:Employee discountFree drinksFree foodSchedule:Evening shiftMorning shiftPublic holidaysWeekend availabilitySupplemental pay types:Annual bonusPenalty ratesExperience:Kitchen: 2 years (Required)Work Authorisation:Australia (Preferred)Work Location: In personExpected Start Date: 01/07/2024#J-18808-Ljbffr