[ref. m07013820] Labour Support Group - Chef

The Client

Omeros Bros is a multi-award winning seafood fine-dining restaurant located at Marina Mirage on the Gold Coast. They are a multi-cultural and diversified team and are seeking a qualified and experienced looking for a Chef to join them at Omeros Bros Seafood Restaurant.

The Role

You will have the opportunity to work at an established business which will develop you professionally and to allow you to hone your skills and techniques even further. You will also have opportunities to progress in the business and play an important role in the continued success of the restaurant.

T This is a full-time role with an annual salary set at between $75,000 and $85,000 plus superannuation. The role is based in their restaurant at Main Beach in Gold Coast, QLD.

Responsibilities

Supervise and manage the preparation and cooking of a variety of dishes according to established standards at the Omeros Bros establishment.

Oversee the quality of dishes at each stage of preparation and presentation in the kitchen.

Assure proper freezing and preservation of food when necessary to maintain freshness and food safety.

Discuss food preparation matters with Managers, dietitians, cooks, kitchen hands, and waiting staff at the Omeros Bros establishment.

Select, train, direct, and supervise junior chefs, line cooks, and kitchen hands to maintain a high standard of service at our venue.

Advise on cooking techniques and demonstrate procedures to line cooks in the kitchen.

Estimate food and labour costs, collaborate with the restaurant managers on pricing menu items, and monitor stock levels and place orders for food supplies as needed.

Ensure hygiene regulations are followed and enforced within the venue by all kitchen and front-of-house staff.

Supervise, plan and organise the preparation and cooking of food.

Requirements

To be successful in this role, you must have:

Preferred at least Certificate 3 or 4 qualifications in commercial cookery; or at least 5 years' experience as a Chef to substitute qualification.

Minimum 2 years of experience in a seafood fine-dining restaurant as a Chef.

Minimum 2 years of experience as a Chef in a commercial kitchen.

Must have at least 2 years' experience working with fresh seafood and meat.

Excellent organisation and communication skills.

A team focused attitude with a confident and friendly personality.

Be extremely reliable and punctual - flexible to work both mornings and evening or any given day/days of the week.