Chef

The Client

S&VK Pty Ltd running a café restaurant named Pango, which is a modern and popular restaurant establishment located in Newport in Victoria. The focus is on fresh ingredients, quality food, and friendly service. We are seeking an enthusiastic full-time chef to join our team.

The Role

You will have the opportunity to work in a truly dynamic team with the chance to display your creativity in the dishes that you create.

This is a full-time role with an annual salary ranging from $70,000 to $75,000 plus superannuation. The role will be based in Newport VIC.

Duties will include:

Planning and organising the cooking process to match customer orders and menu details.

Supervising and coordinating the kitchen staff to ensure everything runs smoothly and follows kitchen rules.

Creating new recipes and menu items by considering seasonal ingredients and what customers like.

Estimating and ordering food and supplies to keep the kitchen well-stocked and costs under control.

Monitoring and managing the quality of food at every stage to ensure consistency and high standards.

Ensuring compliance with food safety and hygiene rules, and keeping the kitchen clean.

Training and mentoring kitchen staff, including apprentices, in cooking techniques and safety practices.

Managing the kitchen during busy times to ensure orders are accurate and timely.

Overseeing kitchen equipment maintenance and arranging repairs to keep everything in working order.

Working with suppliers to get the best quality ingredients at good prices and maintaining strong relationships.

Controlling portion sizes and presentation to meet quality standards.

Preparing and presenting dishes in a creative and professional way to enhance the dining experience.

Requirements

Relevant qualifications in commercial cookery or hospitality

Minimum 1 year of experience as a Chef in a similar role

At least 1 year experience in menu planning

At least 1 year experience in dietary and nutritional planning

Passion for great food and presentation

Understanding of, and commitment to, food safety

Experience in kitchen operations and in managing a team

Experience in training kitchen staff

Ability to work well under pressure

Goods ordering and menu costing

Stock control and wastage minimization