Chef

Position: Chef

Position Type: Full-Time

Salary: $79,500 to $81,500 plus superannuation per annum

Location: Melbourne VIC 3000

Our client is seeking an experienced Chef to join their restaurant located in Melbourne, Victoria.

Key Duties and Responsibilities:

Menu planning and costing

• Plan and develop menu items, daily specials, seasonal dishes and set/function menus in consultation with the Head Chef and Executive Chef.
• Prepare standard recipes and portion specifications, and calculate dish costs to meet food cost targets.
• Estimate food and labour requirements for each service, function and group booking, and assist with preparing kitchen rosters.
• Adapt dishes for vegetarian, vegan, gluten-free and other dietary and allergen requirements.

Food preparation and cooking

• Prepare and cook a full range of Italian dishes, including hand-made fresh pasta, sauces and stocks, risotto, pizza, grilled meats, seafood and desserts.
• Run the line during lunch and dinner service, coordinating sections so dishes go out on time and to standard.
• Check the quality, taste, temperature and presentation of every dish before it leaves the kitchen.
• Prepare, store and preserve food correctly, including portioning, vacuum sealing, chilling and freezing.

Supervision and training

• Supervise, direct and allocate tasks to the cooks and kitchen hand on each shift.
• Demonstrate cooking techniques and train kitchen staff in recipes, plating, knife skills, food safety and kitchen procedures.
• Assist the Head Chef with recruiting and inducting new kitchen staff, and give feedback on their performance.
• Take charge of the kitchen when the Head Chef is not on shift.

Ordering, stock control and suppliers

• Monitor stock levels, place orders with suppliers and check deliveries for quantity, quality and temperature.
• Manage stock rotation (first in, first out), conduct stocktakes and keep wastage records to minimise waste and control costs.
• Maintain kitchen equipment and report faults or maintenance needs promptly.

Food safety, hygiene and workplace safety

• Ensure food is handled, stored and prepared in line with the Food Act 1984 (Vic), the Australia New Zealand Food Standards Code and the restaurant’s food safety program.
• Keep temperature, cleaning, receiving and allergen records up to date and ready for council inspection.
• Explain and enforce hygiene, cleaning and allergen-control procedures with all kitchen staff.
• Follow and promote safe work practices under the Occupational Health and Safety Act 2004 (Vic), and report hazards and incidents.

Requirements:

Essential

• AQF Certificate IV in Commercial Cookery or higher (or equivalent), or at least three years of relevant experience as a chef.
• At least one (1) year of full-time experience working as a chef in a commercial kitchen.
• Sound knowledge of Italian cooking methods, including fresh pasta, sauces and pizza.
• Working knowledge of food safety and hygiene requirements, allergen management and safe kitchen practice.
• Ability to plan menus, cost dishes and control stock.
• Ability to lead and train a small team in a busy, high-volume service.
• Good written and spoken English for recipes, orders, records and team communication.

Desirable

• Diploma or Advanced Diploma of Hospitality Management.
• Food Safety Supervisor certificate.
• Experience in an Italian restaurant and with functions and set menus.

Working Conditions

The role is based in a commercial kitchen and involves standing for long periods, working with heat, knives and kitchen equipment, and lifting stock. Rostered hours include weekends, public holidays and split lunch and dinner shifts in line with the restaurant’s trading hours. Uniform and personal protective equipment are provided as set out in the employment contract.