Cook/Chef/Pastrycook/Restaurant Manager

Teamwork Hospitality Pty Ltd t/a Lal Qila Restaurant

Cook (ANZSCO: 351411 - Cook)

Full-time/Permanent

$80,000 to $85,000 (higher salary will be considered commensurate to qualifications and experience)

Duties and Responsibilities:

• Daily preparation of all ingredients and menu items
• Follow recipes, portion controls, and presentation specifications
• Prepare food for special dietary needs
• Prepare and store all meat, poultry and vegetables and other food according to standard and following procedures closely
• Maintain a clean kitchen and use kitchen appliances and equipment safely
• Restock all items as needed throughout shift and ensure items are as ordered and standards are met
• Understand and maintain knowledge of proper use and maintenance of all equipment in cooking station
• Ensure that all health, safety and hygiene regulations are strictly adhered to at all times
• Undertake cleaning, sanitation of all kitchen areas

Qualifications and Experience:

• Relevant AQF Cert III including 2 years of on-the-job experience or Cert IV
• Applicants with qualifications must demonstrate 1 year of relevant experience.
• A minimum of 3 years of relevant experience may replace the requirement of having a qualification.

Chef (ANZSCO: 351311 - Chef)

Full-time/Permanent

$80,000 to $85,000 (higher salary will be considered commensurate to qualifications and experience)

Duties and responsibilities:

• Prepare and properly present food for regular service and functions
• Supervise and coordinate activities of kitchen staff
• Collaborate with Restaurant Manager to plan and develop recipes and menus, considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and final menu price
• Provide costings of new menu items
• Check the quantity and quality of received products to ensure correct items are as ordered and standards are met
• Monitor and maintain stock levels to reduce wastage
• Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards
• Instruct and train other kitchen workers in the preparation, cooking, garnishing and presentation, etc. of food
• Monitor and enforce sanitation practices to ensure that employees follow standards and regulations
• Determine production schedules and staff requirements necessary to ensure timely delivery of services
• Assist in recruitment and induction of kitchen staff
• Discuss with the Restaurant Manager any equipment purchases and repairs required
• Meet with customers to discuss menus for special occasions such as weddings, parties and banquets
• Other managerial tasks associated with the operation of the kitchen, as required

Qualifications and Experience:

• Relevant AQF Diploma
• Applicants with qualifications must demonstrate 1 year of relevant experience.
• A minimum of 3 years of relevant experience may replace the requirement of having a qualification.

Pastrycook (ANZSCO: 351112– Pastrycook)

Full-time / Permanent

$80,000 to $85,000 (higher salary will be considered commensurate with qualifications and experience)

Duties and Responsibilities:

• Lead the preparation and production of a wide range of desserts and pastries, including traditional sweet dishes and baked items.
• Oversee the pastry section’s operations and coordinate with other kitchen departments to ensure smooth service during regular hours and special functions.
• Develop and test new dessert/sweet recipes for seasonal menus, special occasions, and customer demands while maintaining authenticity and quality.
• Collaborate with the Head Chef and Restaurant Manager to create innovative and cost-effective dessert/sweet offerings.
• Monitor ingredient stock levels including dairy, sugar, flour, and nuts, and manage procurement to ensure timely availability with minimal wastage.
• Ensure all dessert/sweet s are prepared and presented to high standards of taste, quality, and visual appeal.
• Maintain strict compliance with food safety and hygiene standards across all aspects of preparation, storage, and presentation.
• Assist in staff rostering and determining resource requirements for the pastry section to ensure efficient production schedules.
• Conduct routine inspections of pastry/sweet tools, equipment, and storage areas to ensure adherence to health and safety regulations.
• Provide input into the recruitment and onboarding process for new pastry/sweet staff as needed.
• Meet with clients to plan custom dessert/sweet offerings for events such as weddings, corporate functions and private parties.
• Participate in broader kitchen management duties and contribute to the overall success of the culinary team.

Qualifications and Experience:

• Relevant AQF Cert III including 2 years of on-the-job experience or Cert IV
• Applicants with qualifications must demonstrate 1 year of relevant experience.
• A minimum of 3 years of relevant experience may replace the requirement of having a qualification.

Restaurant Manager (ANZSCO: 141111 - Cafe or Restaurant Manager)

Full-time/Permanent

$80,000 to $85,000 (higher salary will be considered commensurate to qualifications and experience)

Duties and Responsibilities:

• Set operating goals and objectives
• Assess staffing requirements and recruit staff when needed
• Train and coach staff
• Ensure staff know and adhere to established codes of practice
• Organize and monitor staff schedules
• Co-ordinate restaurant operations during each shift
• Monitor adherence to health, safety and hygiene standards in kitchen and restaurant
• Ensure compliance with restaurant security procedures
• Ensure alcohol regulations are adhered to
• Oversee preparation of food and beverage items
• Ensure adherence to set recipes
• Observe size of food portions and preparation quantities to minimize waste
• Interact with customers to ensure all inquiries and complaints are handled promptly
• Plan and co-ordinate menus with Chef
• Prepare and analyse budgets, monitor costs and implement strategies to reduce costs
• Analyse food and beverage costs and assign menu prices
• Plan and monitor restaurant sales and revenue
• Organise and supervise marketing and promotional activities
• Check and order supplies of non-food items
• Identify and estimate food and beverage supply requirements and place orders with suppliers
• Negotiate purchase prices and develop preferred suppliers

Qualifications and Experience:

• Relevant AQF Diploma
• Applicants with qualifications must demonstrate 1 year of relevant experience.
• A minimum of 3 year of relevant experience may replace the requirement of having a qualification.