FUNCTIONAL RELATIONSHIP WITH
Provides Guidance to: Kitchen Staff
Maintains a functional relationship with:
Venue supervisors Bistro and Pub staff

Receives Guidance from:

• Head Chef
• Sous Chef
• Food and Beverage Venues Manager
• General Manager
• HR Coordinator

POSITION OBJECTIVES
The position works closely with the Head Chef and Sous Chef and is an integral position within the kitchen brigade, managing a section within the kitchen and leading the cooks and kitchen hands to ensure that the quality of the food and the service is provided to the predetermined highest standard in a timely manner. The position will maintain Food and Safety implementation to Government and Company Standards

Key Responsibilities

• Oversee a section of the kitchen and hands on daily Kitchen operations.
• Prepare, cook, plate and garnish dishes ensuring high standards of food quality and presentation
• Receive and account for supplies in accordance with business guidelines 
• Manage stock rotation and wastage and ensure your kitchen section is organised and clean and complies with food safety standards
• Maintain portion & cost control systems
• Assist in development and costing of menu in consultation with Head Chef and Sous Chef.
• Work proactively and manage timeliness of service.
• Support and coach other team members.

KEY PERFORMANCE INDICATOR

• Ensure all meals are consistently prepared to the required standard.
• Ensure that all Food and Safety Guidelines are in place and adhered to
• Guest complaints or negative feedback are proactively managed.
• Food cost and wastage are controlled
• Ensure effective food storage and stock rotation is achieved
• Ensure a positive, productive and safety conscious team culture
• Ensure staff are guided in daily duties and are able to take ownership

EXPERIENCE

• Possess a relevant qualification or have at least 3 years full time relevant experience in a comparable environment

EDUCATION

• Certificate 111 or 1V in Commercial Cookery or Diploma in Commercial Cookery
• Food Safety Supervisor

KNOWLEDGE & SKILLS

• Demonstrated ability to effectively lead and coach members of the teaM.
• Ability to multitask and work in diverse sections of the kitchen (Grill/Pans/Pizza)
• Demonstrated knowledge of food safety standards
• Ability to handle a busy shift
• Ability to trouble shoot and resolve problems during challenging situation

PERSONAL ATTRIBUTES

• A passion for food and presentation of dishes
• Excellent communication skills
• Ability to engage in a positive and collaborative manner with all staff
• Punctual and reliable with a great work ethic
• Availability for 7 day roster including weekends, school holidays and split shifts.

Annual Salary of $76515 - $80000

How to Apply

If you think you have the above qualities, are looking for a new challenge, and believe you have what it takes to drive a team to succeed consistently, please forward your resume and cover letter by clicking on the apply button below.  Alternatively, you may email your application letter with resume to recruitment@konnecting.com and quote reference #3989122in the email subject.