Chef

INDIAN EATERY @ THE PONDS PTY LTD

Salary (per year): Full time, $77,000 + superannuation

This excellent opportunity will be offered on a Permanent Full-Time basis at 38 hours a week.

• Excellent English skills
• The right to work in Australia
• Certificate IV in commercial cookery or relevant qualification related to COMMERCIAL COOKERY
• Minimum of 3 years of work experience
• Team management skills
• Ability to work in a fast-paced environment
• Strong time management skills
• Proficiency in all aspects of food safety
• Positive communication skills, energy and attitude
• - Ability to create customised dishes and dietary orders

• Ordering and quality controlling products
• Consult with Restaurant Manager in terms of menu design and innovation, kitchen operation and staff management
• Regulate food waste management
• Oversee stock rotation
• Undertake monthly kitchen stocktakes
• Menu planning and costing of menus, including for events and group bookings
• Produce weekly staff rosters
• Organisation of functions as required
• Deal with conflict with customers and staff
• Preparation and cooking of entrees, mains and desserts
• Training kitchen staffs and apprentice on proper cooking techniques
• Monitoring food handling, preparation and presentation of dishes
• Ensuring compliance with food and hygiene and implement safe work practices

• Professional growth
• A friendly team environment with a great community care spirit
• Ability to visibly see your impact on the business and its service

• Employee discount

• Rotating roster

• Performance bonus

• Chef: 3 years (Preferred)

Work Location: In person

Job Title: CHEF

Principal authority View

Salary (per year): Full time, $77,000 + superannuation

This excellent opportunity will be offered on a Permanent Full-Time basis at 38 hours a week.

• Excellent English skills
• The right to work in Australia
• Certificate IV in commercial cookery or relevant qualification related to COMMERCIAL COOKERY
• Minimum of 3 years of work experience
• Team management skills
• Ability to work in a fast-paced environment
• Strong time management skills
• Proficiency in all aspects of food safety
• Positive communication skills, energy and attitude
• - Ability to create customised dishes and dietary orders

• Ordering and quality controlling products
• Consult with Restaurant Manager in terms of menu design and innovation, kitchen operation and staff management
• Regulate food waste management
• Oversee stock rotation
• Undertake monthly kitchen stocktakes
• Menu planning and costing of menus, including for events and group bookings
• Produce weekly staff rosters
• Organisation of functions as required
• Deal with conflict with customers and staff
• Preparation and cooking of entrees, mains and desserts
• Training kitchen staffs and apprentice on proper cooking techniques
• Monitoring food handling, preparation and presentation of dishes
• Ensuring compliance with food and hygiene and implement safe work practices

• Professional growth
• A friendly team environment with a great community care spirit
• Ability to visibly see your impact on the business and its service

• Employee discount

• Rotating roster

• Performance bonus

• Chef: 3 years (Preferred)

Work Location: In person