Industry
Food & Beverage/Catering/Restaurant
Specialization
Food/Beverage/Restaurant
Position Level
Senior
Working Hours
44 hours
Responsibilities
- Promptly and accurately prepare all menu items to company standards in accordance with the food recipes.
- Complete the daily preparation of ingredients and menu items in sufficient quantities to meet customer demand in accordance with the daily Prep List.
- Ensure that kitchen operations comply with the requirements of the company Food Safety Plan.
- Complete all daily checklists.
- Ensure all kitchen cleaning tasks are completed in accordance in the Cleaning Checklists.
- Efficiently and effectively manage line food levels to ensure that all menu items are available to customers at all times.
- Maintain competency in all duties and responsibilities associated with the role of the ‘Line’.
- Assist the Restaurant Manager or Area Manager with recruitment and induction of kitchen crew members.
- Facilitate the orientation and training of all new and existing kitchen crew.
- Schedule and deliver kitchen training in accordance to the company Training Program and Recipe Guide.
- Prepare and cook consistently high quality food in quantities appropriate to meet customer demand.
- Maintain a clear understanding of the key financial components of the kitchen that contribute to restaurant financial performance.
- Manage and report on key financial food cost indicators including; inventory management, labour costs, wastage, and food yields
Requirements
Prior kitchen experience & qualifications
Proven experience in a kitchen/cooking role
Certificate in commercial cookery or equivalent experience
Commercial cooking & Food safety
Possess a good understanding of food safety concepts
Ability to understand, interpret and explain key kitchen financial performance indicators including food costs, labour costs, and wastage
Computer & Technology skills
Computer literate in the use of Microsoft Word and Excel
Able to work on weekend and rotate shift