Job details Here's how the job details align with yourprofile . Pay $60,000 - $65,000 a year
Job type Full-time
Shift and schedule Weekend availability
Location Darwin NT 0800
Pulled from the full job description
Free drinks Free food Full job description Main responsibilities:
Assist the Head Chef with planning of dessert menus and food promotions. Control standards of food production and presentation. Examine goods and quality of received goods. Ensure the Cooks follow standard recipes and methods of preparation. Inform the Head Chef immediately of bad products. Assist the Head Chef the planning and designing of new Pastry Kitchen and Bakery improvement schemes. Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage. Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets. Liaise with banquet department and outlet manager on guests' comments and follow up with necessary action. Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company. Responsible for food purchases in the absence of the Head Chef Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food. Maintain all HACCP aspects within the restaurant operation. Train all staff on the correct usage of all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on off-site events when tasked. Complete tasks and jobs outside the kitchen areas when requested. Assist with inventory taking. Knowledgeable about restaurants occupancy, events, forecasts and achievements. Work on new dishes for food tastings and photo taking. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Learn and adapt to changes. Be receptive to constructive feedback. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately. Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved. Prepare the necessary work orders for the Engineering department. Monitor food quality and quantity to ensure the most economical usage of ingredients. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. Leading, motivating and having fun with the team Mentoring, training and supervising junior pastry chefs, including apprentices and interns Following kitchen checklist for opening and closing Monitor correct food temperature Follow FIFO storing Deliver memorable dishes with a strong emphasis on quality, consistency and presentation Strong verbal and written communication skills with the ability to adapt and work well under pressure Be your best self every day and maintain a positive work culture Able to manage time and dedication to contribute to company's needs ABOUT YOU
Be extremely motivated and passionate Committed to growth and succession within the company Reliable, organised and great attention to detail Projects a friendly, enthusiastic and positive attitude at all times Has great time management and communication skills ESSENTIAL REQUIREMENTS
High School graduate. 2-3 years as Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards. Good command in English, both verbal and written to meet business needs. Up to date with sanitation classes. Possess a valid health certificate. Knowledgeable in HACCP. International work experience. Technical education in hospitality or culinary school preferred. Ability to work weekends and flexible hours Experienced in fast paced environments Strong knowledge of cooking methods, kitchen equipment, and best practices #J-18808-Ljbffr
