Job Type: Permanent position | Full time position

Job Description

About The Client Friends of Mine Dining

The Role

This is a full-time role with an annual salary set at $82,500 plus superannuation. The role is based in Richmond, VIC.

The Responsibilities

Setting and maintaining a high level of standards for the kitchen staff, regarding conduct and cleanliness, in accordance with the Food Safety Act 2006 and associated Food Safety Standards (demonstrating high levels of manners, respect and professionalism) Preparing, cooking and presenting a range of dishes Ordering stock as required, rotating stock and labelling/dacting/sealing all preparation items (including sealing all food prep at the end of each shift where required)

Reconciling all deliveries against the purchase order and delivery dockets, signing and dating all invoices/dockets in a legible manner (with time and name of delivery person recorded) and forwarding completed invoices/dockets to administration department daily! Overseeing the effective and timely monitoring of the temperatures of fridges, freezers and Bain Maries and ensuring the accurate record keeping, within the guidelines set by the relevant legislation and the governing bodies in the appropriate register. Assisting in the daily cleaning of the kitchen, ensuring all surfaces and equipment is maintained as per legislative and company policy requirements

Supervision of all kitchen staff, to ensure they are conducting themselves in accordance with the relevant legislation and associated standards Practicing proper workplace health and safety procedures Ensuring all kitchen facilities are secure at all times (i.e. all cold room doors are locked, back door is secured and keys are kept in a nominated location)





Assisting in the development of cost effective, attractive and innovative menus Accountability for monitoring and minimizing the levels of wastage within the kitchen

The Requirements:

To be considered for the position you must meet the following requirements:

- Certificate IV in Commercial Cookery, Diploma of Hospitality Management, or equivalent qualification
- Minimum 4 years’ experience as a Chef in a commercial kitchen setting
- At least 4 years’ experience preparing and cooking modern Australian cuisine in a hospitality setting
- Minimum 4 years’ experience managing food preparation, kitchen operations, and service coordination
- At least 4 years’ experience with menu planning, food costing, and inventory management
- At least 4 years’ experience maintaining food safety standards and hygiene compliance in a commercial kitchen
- Must know how and have at least 4 years’ experience in grilling over open fire
- Must have at least 4 years of commercial experience in operating grill
- Strong knowledge of food preparation techniques, kitchen operations, and cooking methods
- Ability to work efficiently in a fast-paced kitchen environment
- Good understanding of food safety procedures and workplace health and safety requirements
- Good communication skills and ability to work effectively within a kitchen team
- Ability to manage time effectively and maintain consistency during service periods
- High attention to detail and commitment to food quality and presentation

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