Chefs & Cooks
JULGRAC PTY LTD are seeking Chefs and Cooks to fill roles in their hospitality establishment.
If you have the relevant skills and abilities outlined below, we look forward to receiving your application and discussing the opportunities with you further.
Qualifications:
A Trade Certificate in Cookery or equivalent is desirable or suitable on the job training.
Skills & experience:
SOUS CHEF: 3 years experience in a commercial kitchen environment, including 1+ years demonstratable experience in a Supervising chef roleCHEF: 2 years experience in a commercial kitchen environment + demonstratable experience in a Supervising chef role
COOK: 1-2+ years experience in a commercial kitchen environment
Main Duties & Responsibilities:SOUS Chef: Assisting Head Chef with overall management and supervision of the Kitchen environment and staff
SOUS Chef: Assisting Head Chef with Kitchen reports, compliance, recruitment, rostering, budgeting, ordering, stock take and maintenance.
CHEF: Supervision of the kitchen section and staff
CHEF: Liaising with suppliers
CHEF: Assisting with the rostering of the kitchen staff
CHEF: Ordering of food, kitchen supplies and equipment; CHEF: Budgeting and cost control
CHEF: Assist in Design and Planning of menus and specials
CHEF: Providing superior customer service
CHEF/COOK: Undertaking & reporting on stock take
CHEF/COOK: Ensuring proper storage, stock rotation and control of food stuff is maintained; CHEF/COOK: Cooking a variety of food stuff and menu items in an productive and economical wayCHEF/COOK: Ensuring presentation, portion control and quality of food is of the highest standard; CHEF/COOK: Liaise with Managers on Functions or Special requirements; CHEF/COOK: Ensure to the Maintenance of kitchen equipment and tools; CHEF/COOK: Constantly update knowledge and skills to keep abreast of industry trends; CHEF/COOK: Training and supervising apprentices, trainees and other kitchen staff; CHEF/COOK: Ensure kitchen is following health, safety and security procedures
CHEF/COOK: Cleaning of station/Kitchen ensuring environment is hygienic in accordance with our kitchen standards.CHEF/COOK: Receiving and checking deliveries
Skills & Abilities
Superior time/man management skillsSuperior customer service skills
Communication skills
Ability to work in a fast-paced environment
Advanced understanding of Food Safety standards, OH&S, and best practice models for Kitchen Operations
Skilled in a variety of cuisines
Kitchen reporting
Annual Remuneration provided is in-line with the Award or Market rates and dependent on your skills and experience.
Sous Chef: $75,000 - $80,000 + SuperChef: Annual Salary $73,000 - $75,000 + Super
Cook (Demi): Annual Salary $72,000 - $74,000 + Super
Job Type: Full-time