The Client Cafe63 is a café restaurant in Yamanto in Queensland that serves up modern Australian cuisine and is looking for an experienced Chef to join their team. The Role This is for a full time role with an annual salary of $77,000 depending on experience plus superannuation, and will be based in Yamanto in Queensland. Duties will include: Ensure work station is kept clean and hygienic at all times. Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Estimate amounts and costs of required supplies, such as food and ingredients. Coordinate planning, budgeting, and purchasing for all the food operations. Cooking food by range of methods. Preparing food with knowledge of nutrition values of commodities and the effects of cooking on nutritional value of food. Check the quality of raw and cooked food products to ensure that standards are meet Check the quantity and quality of received products Proper handling of electrical equipment used like coffee machine, microwave, oven, food processor, refrigerator, freezer etc . Following procedures in relation to food handling, personal and general hygiene, and typical control in the hospitality industry. Inspect supplies, equipment, and work areas to ensure conformance to established standards. Monitor sanitation practices to ensure that employees follow standards and regulations. Order or requisition food and other supplies needed to ensure efficient operation. Recruit and hire staff, including cooks and other kitchen workers. Supervise and coordinate activities of cooks and workers engaged in food preparation. Requirements Certificate IV in commercial cookery or Diploma in Hospitality Management or other equivalent relevant qualification. Minimum 2 years of relevant experience as a Chef in a commercial kitchen Must know how and have at least 2 years' experience in menu planning and new dish planning At least 2 years' experience in dietary and nutritional planning Must have at least 2 years of commercial experience in operating grill 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
