Cook/Chef/Restaurant Manager

Job Position: Cook/Chef/Restaurant Manager

Company: The Trustee of the Peters Family Trust

Expected salary: $70000 – 75000 per year

Location: Perth, WA – Hillarys, WA

Cook/Chef/Restaurant Manager 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 areas

Relevant AQF Cert III or IV and 2-3 years’ relevant experience.

Chef

Full-time/Permanent

$70,000-78,000

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

Relevant AQF Diploma and 2-3 years’ relevant experience

Restaurant Manager

Full-time/Permanent

$70,000-75,000

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, monitors costs and implement strategies to reduce costs
• Analyze food and beverage costs and assign menu prices
• Plan and monitor restaurant sales and revenue
• Organize 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

How to Apply?

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