The Client Nakorn Thai Restaurant and Bar in Malvern in VIC is looking for an experienced Chef to join their team. They are a popular Thai cuisine restaurant and are always looking for new and creative ways to excite their customers in terms of food taste, quality and presentation. 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 for a full time role with an annual salary between $76,000 to $78,000 depending on experience plus superannuation. Duties will include: Manages all activities associated with food services Cooks & presents the dishes attractively and creatively according to the procedures which is necessary to keep nutrition related to vegetables and meats Directs and organizes kitchen staff in the correct preparation and serving of meals Ensures meals are presented attractively and at correct temperature Plans menu and determine food and labour cost Ensures all food temperatures and calibrations are attended regularly Discuss food preparation issues with managers and other staff members Provides supervision and direction of work practices Identifies own learning needs and acts to maintain or improve skills to meet job requirements Order kitchen supplies and maintaining adequate inventory Communicates appropriately with all staff Consistently uses resources and equipment economically and safely Ensures all goods and supplies previous are put away in a timely manner on receipt of same Requirements Relevant qualifications in cookery or hospitality Minimum 12 months of experience as a Chef in a commercial kitchen Must know how and have at least 12 months experience in grilling over open fire Experience and knowledge in Thai cuisine is essential At least 12 months experience with menu planning and new dish planning At least 12 months experience of preparing Thai cuisine dishes and sauces from scratch 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
