Chef

The Client Queenie's Café is a popular modern Australian café restaurant in Mawson ACT. They run a busy, high-standards kitchen with a passionate team. They are looking to hire a full-time Chef to join their team.

The Role You'll take a lead role in day-to-day kitchen operations such as planning and delivering our menu, maintaining consistent quality across every service, and developing the team around you. It's a genuine opportunity to grow with an established business and play a key part in its continued success.

This is a full time role with an annual salary set between $80,000 to $82,000 plus superannuation.

Responsibilities

• Plan menus and organise the preparation and cooking of food for our dining operations
• Estimate food and labour costs when planning menu items and service requirements
• Order supplies and monitor stock so sufficient ingredients are available for preparation and service
• Prepare and cook food using appropriate ingredients, methods and equipment in line with menu requirements
• Monitor the quality of dishes at all stages of preparation and presentation - consistency, portioning, flavour and presentation
• Discuss food preparation and service issues with management, dietitians, and kitchen and waiting staff
• Demonstrate food preparation and cooking techniques and advise other kitchen staff on cooking procedures
• Select, train and supervise kitchen staff
• Freeze and preserve foods correctly to maintain quality and minimise wastage
• Explain and enforce food hygiene, safety and sanitation standards across preparation, cooking, storage and work areas
• Coordinate preparation and cooking so dishes are delivered on time and to a consistent standard throughout service.

Requirements To be successful in this role, you must have:

• Certificate IV in Kitchen Management or equivalent qualification
• Minimum 12 months of experience as a Chef
• Must have at least 12 months of experience in cooking over grill
• At least 12 months experience in protein marination, spice rubs, grilling, braising, slow cooking, searing, frying, slicing, and portion control
• At least 12 months experience managing mise en place, batch preparation, holding temperatures, prep lists, service sequencing, and made to order execution
• At least 12 months of menu planning experience, and know how to create new recipes and design menu according to budget
• Must know how to work with dietary requirements such as vegan, and gluten free food preparation techniques
• Must be able to work with variety of proteins including beef, pork, seafood
• Experience in adherence to recipe & portion control, as well as ordering and stock control
• Ability to follow instruction & take direction
• Excellent time management and attention to detail
• Knowledge of food safety and hygiene standards
• Excellent communication skills and the ability to work as part of a team
• Be available to work on weekends to deal with many customers