[ref. e80695317] Chefs - Sydney

Garcon group of companies is seeking 3 x full time Chefs for an immediate start at our NSW locations of Garcon Lane Cove, Garcon Tramshed, and Cross Eatery Sydney CBD NSW.

This position involves preparing signature and customised dishes, managing kitchen operations, leading staff, budgeting, and planning menus. The job is open to Australian Citizens, Permanent Residents, and overseas professionals. Salary offered is $74,000 to $85,000 plus superannuation.

Applicants should ideally possess Certificate IV in Commercial Cookery and a Diploma of Hospitality Management, or equivalent industry experience. Desirable experience of 2 years will be highly regarded. You must demonstrate high order people management and planning skills.

• Planning and developing the menu and maintaining updated and accurate costing of all dishes prepared and sold.
• Cooking and preparing food as per the menu
• Ensuring all food is prepared as per food preparation requirements.
• Ensuring meals are produced on time, and sufficient quantities are available for cooking.
• Maintaining stock levels of all kitchen supplies.
• Training, developing, and motivating the culinary team to meet and exceed established food preparation standards on a consistent basis.
• Estimating and monitoring food and labour cost
• Ensuring all staff are aware of their duties and what is expected of them
• Delegating duties to the team as per the menu requirements
• Overseeing and monitoring the work of the team to ensure all tasks are done as required
• Giving staff feedback on their performance to enable staff development
• Determining how food should be presented and creating decorative food displays.
• Recognizing superior quality products, presentations, and flavour.
• Ensuring wastage is minimized by careful supervision of food preparation methods
• Overseeing the ordering and control of stock levels
• Ensuring staff are aware of and following Health safety and hygiene practices at all times
• Demonstrating various cooking techniques and suggesting the cooking methods to the team.