The Client

The Oxford Taphouse is a popular modern Australian restaurant in Bulimba, QLD. They are looking to hire a full time Chef to join their passionate kitchen team.

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.

This is a full time role with an annual salary set at $80,000 plus superannuation.

Responsibilities

- Costing menu items including costing of food and labour costs
- Plan, collect, estimate food and commodities for menus
- Skills in a wide range of cookery methods to produce a range of menu items
- Plan and sequence the timing of food and preparation of tasks
- Evaluate food products to ensure quality standards are consistently attained
- Being responsible for examining, tasting and improving all food prepared to ensure quality
- Following guidelines and regulating quantities of all herbs and spices and cooking times to ensure consistency in all authentic recipes
- Considering instructions related to preparing orders to meet special dietary requirements
- Work to resolving kitchen related issues, listen to feedbacks and seek solutions in conjunction with fellow staff
- Help enforcing general cleanliness and maintenance of the Kitchen area.
- Working closely with the kitchen staff, the head chef and the restaurant attendants in crafting newer, unique food items and finalising its parameters
- Whilst cooking,



ensure proper and adequate seasoning of all food that is served in the restaurant.
- Knowledge of supplies, equipment and services, ordering and inventory control.
- May select and train kitchen staff.
- Leading the kitchen team
- Advise and demonstrate on portioning of ingredients and food, placing it on plates, dressing and garnishes
- Ensure all inventory and the general keeping of the Cold Room and also advise accordingly on storing food in temperature-controlled facilities

Requirements

To be successful in this role, you must have:

- Certificate IV in Kitchen Management or equivalent
- Minimum 18 months of experience as a Chef
- Must have at least 18 months of experience in cooking over grill
- At least 18 months experience in protein marination, spice rubs, grilling, braising, slow cooking, searing, frying, slicing, and portion control
- At least 18 months experience managing mise en place, batch preparation, holding temperatures, prep lists, service sequencing, and made to order execution
- At least 18 months of menu planning experience, and know how to create new recipes and design menu according to budget
- Must know how to work with dietary requirements such as vegan, and gluten free food preparation techniques
- Must be able to work with variety of proteins including beef, pork, seafood
- Experience in adherence to recipe & portion control, as well as ordering and stock control
- Ability to follow instruction & take direction
- Excellent time management and attention to detail
- Knowledge of food safety and hygiene standards
- Excellent communication skills and the ability to work as part of a team
- Be available to work on weekends to deal with many customers

📌 Chef (Queensland)
🏢 Labour Support Group
📍 Queensland