As a Chef, you will be responsible for overseeing the preparation and production of our a la carte and catering menu. In this role, you will work closely with the Restaurant Manager and support the management of the kitchen team to ensure efficient food production while maintaining high standards of hygiene, safety, and presentation.Key Responsibilities: ▪ Plan, direct and manage food preparation and cooking of menu items by kitchen staff ensuring high quality menu items are produced and presented at all times. ▪ Prepare, cook, and plate menu items ensuring high quality menu items are produced and presented at all times. ▪ Prepare and cook or supervise the preparation and cooking of special dietary, religious or cultural requirement dishes as requested by clients. ▪ Ensure that the kitchen operates in an efficient and timely manner that meets high standards. ▪ Actively contribute to and develop strategies that ensures the achievement of quality standards, business objectives and profit targets. ▪ Discuss menu, guest feedback and food taste or quality issues with Business Owner and Restaurant Manager to develop solutions and implement required action. ▪ Continuously maintain up to date knowledge of industry trends and new Italian cuisine concepts. ▪ Create, develop, plan and cost authentic Italian cuisine menu items and concepts that further business growth. Including working with clients to create individual Italian cuisine-based menus for private functions. ▪ Ensure the restaurant complies with all occupational health and safety, food safety and hygiene requirements and ensure all staff are trained to meet all relevant requirements. ▪ Investigate any Kitchen incidents and ensure the implementation of corrective action to prevent recurrence. ▪ Oversee and manage the appropriate ordering of food and kitchen supplies according to budget, receiving, storage and rotation of stores. ▪ Meet food cost targets by ensuring kitchen staff maintain appropriate portion control. ▪ Ensure the maintenance of kitchen equipment and plant in good condition. ▪ Develop and discuss recommendations to improve restaurant operations, service, food preparation and menu quality with Restaurant Manager. ▪ Any other duties as required Human Resources ▪ Continuously lead, develop, manage, and motivate kitchen staff. ▪ Conduct daily briefings with kitchen staff and conduct weekly meetings ensuring all relevant service, food preparation or quality issues are addressed and rectified. ▪ Train kitchen staff in all required duties, including teaching new or advanced cooking techniques to Cooks. ▪ Create kitchen roster according to wage cost targets. ▪ Monitor and ensure appropriate kitchen staffing levels despite roster to balance wage cost targets with ensuring high quality service. ▪ Assist with recruitment of all kitchen personnel in conjunction with Restaurant Manager. ▪ Conduct staff appraisals and provide regular feedback to all kitchen staff. ▪ Perform induction of all kitchen staff. ▪ Foster sound relationships with front of house staff and kitchen staff. Leadership ▪ Lead by example. ▪ Provide direction and support to all kitchen staff. ▪ Analyse all aspects of operations to monitor performance to ensure continuous improvements are achieved. Skills & Qualifications: • Formal qualifications as a Chef or a minimum of 3 yearsdemonstrated experience as a Chef.• Knowledge of Italian cuisine and cooking techniques, including the making of fresh pasta, pizza dough, pasta sauces, traditional risotto recipes and Italian dishes that depict ‘cucina povera’.• Ability to work in a fast-paced environment and handle multiple orders simultaneously.• Strong attention to detail and presentation.• Understanding of food safety and hygiene standards.• Good communication and teamwork skills.• Ability to work unsupervised.
