The Chef position involves planning menus, estimating food and labour costs, ordering

food supplies, preparing and cooking high quality Italian dishes, monitoring the quality

of dishes, supervising kitchen staff, and maintaining food safety and hygiene standards.

Key duties and responsibilities

· Preparing and cooking dishes across the full restaurant menu, including pizza,

pasta, antipasto, sauces, desserts, and seasonal menu items.

· Preparing food for dine-in service, takeaway orders, functions, group bookings,

and catering orders.

· Planning and contributing to restaurant menus, specials, catering menus, seasonal

dishes, and menu changes.

· Estimating food costs, assisting with menu pricing, and monitoring kitchen

wastage.

· Monitoring the quality of dishes at all stages of preparation, cooking, and

presentation.

· Ensuring all meals are prepared to the restaurant’s standards for taste, portion size,

presentation, and consistency.





· Demonstrating cooking techniques and advising kitchen staff on preparation and

cooking procedures.

· Discussing food preparation, service, and menu issues with managers, directors,

kitchen staff, and front-of-house staff.

· Training, supervising, and coordinating kitchen staff, cooks, and other kitchen

employees during preparation and service.

· Coordinating kitchen workflow during busy dine-in service, takeaway periods,

catering preparation, and functions.

· Ordering and managing food supplies, ingredients, and kitchen stock.

· Maintaining proper stock rotation, food storage, food safety, and hygiene

practices.

· Ensuring all food and ingredients are stored correctly and safely.

Pay: $76,600.00 – $87,200.00 per year

Work Location: In person

📌 Chef (Fairfield)
🏢 Little Naples
📍 Fairfield