Educational requirements: Diploma or trade qualification
English requirements: Vocational English
Requirements for skilled employment experience for years: 3-5 years
Required residence status: Temporary visa
Accept remote work: Accept during COVID-19 restrictions only
Works as part of the Food & Beverage team to coordinate the smooth operation of the busy Bistro kitchen. Maintaining food safety standards and records and ensuring that all safety procedures are followed by all staff. Liaising with Functions to ensure Function food is prepared as required. Assist in the stocktake process to maintain stock levels across the 7 day week. Assist with the implementation of procedures in the catering operation. Train, mentor, coach and develop a strong team of qualified chefs, apprentice chefs, cooks, servers and kitchen hands. Rostering of all kitchen employees across the 7 day week to ensure sufficient coverage to meet the requirements of the Bistro.
Key Functions:
Ensure staffing levels are maintained day to day
Take regular fridge temperatures to ensure food safety standards at maintained
Liaise with Functions to maintain function worksheets
Monitor staff performance and provide regular performance appraisals, feedback and coaching to all kitchen team members
Maintaining a roster of between 20 to 30 employees at any one time
Resolving customer food complaints for front of house staff in a timely manner
Key Duties and requirements:
Providing exceptional customer service standards
Leading by example in work performance, attitude and communication
Ensuring staff requirements are appropriate to meet the business needs
Ensuring food orders are prepared in a timely period
Ensuring a harmonious kitchen in which staff are working efficiently and effectively
Ensuring staff are briefed daily and aware of their duties and responsibilities for each shift in accordance with all Bistro related food requirements and functions requirements
Ensuring sufficient stock is maintained and rotated
Proactively provide mentoring and training to any trainees, apprentices and staff as required
Provide timely feedback on performance and conduct performance reviews for the kitchen team
Essential skills required:
Certificate III is Commercial Cookery (and/or higher)
A minimum of 5 years prior experience in a Head Chef role
Plan and direct food preparation and culinary activities
Keep food costs in check, including controlling purchasing, portion control and wastage
Modify, create and cost menus to maintain current trends and high quality standards
Maintain consistency of menu items in presentation and quality
Managing, leading, training and upskilling, rostering and setting clear expectations for a team of around 20 to 30 qualified chefs, cooks, servers, apprentices and kitchen hands
