Chef Salary: $75,000 – $85,000 / year superannuation Full Time Position, Permanent Address: 100 Miller Street, North Sydney, NSW, 2000 About the Business Toki Bistro & Bar, a sanctuary of culinary fusion, combines French sophistication with Japanese artistry, crafting unforgettable dining experiences. Our dedication to excellence and creativity shines through every dish, offering a unique blend of flavours that tantalise the senses. Embark on a journey with Toki, where tradition meets innovation, and every bite tells a story of passion and craftsmanship. Let us take you on an exquisite adventure through the fusion of two rich culinary heritages, creating a harmonious symphony of taste and culture. About the Role The main duties and responsibilities of a ‘Chef’ at Toki Bistro & Bar include the following: · Plan, prepare and execute high-quality dishes in accordance with the restaurant’s concept, menu and standards · Develop, test and update menus, including seasonal specials, while ensuring consistency in taste and presentation · Oversee daily kitchen operations, including food preparation, cooking, plating and service timing · Ensure all food is prepared in compliance with hygiene, health and safety regulations · Manage kitchen staff, including scheduling, task allocation, training and performance supervision · Monitor food quality, portion control, and presentation to maintain high culinary standards · Manage inventory, including ordering supplies, controlling stock levels and minimizing food waste · Work closely with management to control food costs, pricing, and budgeting · Maintain cleanliness and organisation of the kitchen, equipment, and work areas · Collaborate with management to support special events, promotions and new menu launches
