Position: Chef Position Type : Full-Time Salary: $79,000 to $80,000 plus superannuation per annum Location: Mordialloc VIC **** Our client is seeking an experienced Chef to join their restaurant located in Mordialloc, Victoria.
Key Duties and Responsibilities: Overall Responsibilities Food Preparation: Ensure food is prepared to a consistently high standard.
Menu Completion: Ensure menu items are completed and delivered ensuring customer satisfaction.
Budget Management: Ensure all food is produced within budget requirements by minimizing waste and costs.
Hygiene Standards: Maintain hygiene standards at a sufficiently high level and implement an approved food safety plan.
Equipment Maintenance: Monitor and maintain all kitchen equipment in correct operating order.
Liaison: Liaise with management to ensure consistency in product and materials.
Menu Planning: Plan menus and specials.
Standards Enforcement: Enforce nutrition and sanitation standards for kitchen operations.
Team Performance: Ensure a high level of team performance.
Food Receiving and Storing: Receive and store food to health department requirements.
Meetings: Attend meetings as required.
Main Activities High-Quality Food: Prepare and cook high-quality food according to menu guidelines and recipes.
Supervision: Supervise members of the kitchen team who report to you.
Communication: Foster good communication between floor and kitchen staff.
Supplies Management: Receive and account for suppliers and deliveries.
Staff Training: Assist with the training of staff including apprentices and trainees.
Hygienic Practices: Follow correct hygienic food handling practices.
Cleaning and Disposal: Follow the restaurant's regular cleaning and waste disposal practices.
Safe Work Practices: Use and support safe work practices.
Equipment Maintenance:



Maintain kitchen equipment and plant in good condition.
Teamwork Organizational Skills Positive Attitude: Maintain a positive attitude.
Role Modeling: Act as a role model for staff.
Efficiency: Accomplish work in an efficient and timely manner.
Product Knowledge: Possess necessary knowledge regarding food products.
Problem Solving: Identify, analyze, and rectify problems.
Consistency: Practice consistency in decision-making.
Revenue and Cost PerformanceMonitoring: Monitor revenue and cost performance.
Goal Setting: Develop long/short term sales building goals and incentive programs with the Manager.
Quality Standards Supervision: Supervise food preparation processes.
Inspection: Inspect food products to ensure they meet standards.
Corrective Action: Monitor finished products and take corrective action when required.
Storage Inspection: Inspect storage facilities to ensure proper procedures are followed.
Cost Controls Product Acquisition: Monitor all aspects of product acquisition and process.
Security: Guarantee the security of all products.
Cost/Sales Ratio: Maintain a reasonable cost/sales ratio.
Kitchen Maintenance Procedures: Enforce all routine open/close procedures.
Environment: Establish and maintain a safe and clean working setting.
Communication: Communicate deficiencies and take required steps to rectify problems.
Security: Manage the restaurant kitchen in a security-conscious manner.
Administrative Duties Stock Requisitioning: Comply with all policies regarding stock requisitioning.
Stock Taking: Participate in required stock-taking activities.
Documentation: Write notes and memos as required.
Requirements: Certificate III and IV in Commercial Cookery Associate Degree, Advanced Diploma or Diploma in Hospitality At least 12 months of relevant experience.

📌 Chef (Melbourne)
🏢 Job2Go
📍 Melbourne