Cook/Chef/Restaurant Manager/Events Coordinator

Job Position: Cook/Chef/Restaurant Manager/Events Coordinator

Company: The Trustee of the Peters Family Trust

Expected salary: $70000 – 73000 per year

Location: Northampton, WA

Cook/Chef/Restaurant Manager/Events Coordinator Job Details:

*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 areasQualifications and Experience:Relevant AQF Cert III or IV and 2-3 years’ relevant experience.ChefFull-time/Permanent$73,000 – $75,000Duties 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 requiredQualifications and Experience:Relevant AQF Diploma and 2-3 years’ relevant experienceRestaurant ManagerFull-time/Permanent$73,000 – $76,000Duties 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 suppliersQualifications and Experience:Relevant AQF Diploma and 2-3 years’ relevant experience.Events CoordinatorFull-time/Permanent$70,000 – $73,000Duties and Responsibilities:*Researching local markets to identify opportunities for events;
*Undertaking marketing and promotion of the facility and the offerings to attract repeat and new business;
*Liaising with clients to ascertain their precise event requirements;
*Producing detailed proposals for events (e.g. timelines, suppliers, legal obligations, staffing and budgets);
*Agreeing to, and managing a budget;
*Ensuring insurance, legal, health and safety obligations are adhered to;
*In collaboration with the Restaurant Manager and Chef, assisting with negotiations for space contracts and booking event spaces, arranging food and beverage, ordering supplies and audio visual equipment, making travel arrangements, ordering event signs, and ensuring appropriate décor (florals, linens, colour schemes, etc.) to meet the quality expectations of clients;
*Organising facilities for car parking, traffic control, security, first aid, hospitality and the media;
*Identifying and securing speakers or special guests;
*Planning room layouts and the entertainment programme, scheduling workshops and demonstrations;
*Coordinating staffing requirements and staff briefings;
*Preparing delegate packs and papers;
*Coordinating with suppliers, handling client queries and troubleshooting on the day of the event to ensure that all runs smoothly;
*Overseeing the dismantling and removal of the event structures and clearing the venue efficiently;

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