About

The Client

Royal George Hotel in Fortitude Valley in QLD is looking for an experienced Chef to join their team. Their in-house restaurant serves up modern Australia cuisine. They are always looking for new and creative ways to excite their customers in terms of food taste, quality and presentation.

The Role

You will have the opportunity to work in a truly dynamic team with the chance to display your creativity in the dishes that you create.

This is for a full time role with an annual salary of $90,000 plus superannuation.

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Duties will include:

Setting and maintaining a high level of standards for the kitchen staff, regarding conduct and cleanliness, in accordance with the Food Safety Act 2006 and associated Food Safety Standards (demonstrating high levels of manners, respect and professionalism)

Preparing, cooking and presenting a range of dishes

Ordering stock as required, rotating stock and labelling/dating/sealing all preparation items (including sealing all food prep at the end of each shift where required)

Reconciling all deliveries against the purchase order and delivery dockets, signing and dating all invoices/dockets in a legible manner (with time and name of delivery person recorded) and forwarding completed invoices/dockets to administration department daily!

Overseeing the effective and timely monitoring of the temperatures of fridges, freezers and Bain Maries and ensuring the accurate record keeping, within the guidelines set by the relevant legislation and the governing bodies in the appropriate register.

Assisting in the daily cleaning of the kitchen, ensuring all surfaces and equipment is maintained as per legislative and company policy requirements

Supervision of all kitchen staff, to ensure they are conducting themselves in accordance with the relevant legislation and associated standards

Practicing proper workplace health and safety procedures

Ensuring all kitchen facilities are secure at all times (i.e. all cold room doors are locked, back door is secured and keys are kept in a nominated location)

Assisting in the development of cost effective, attractive and innovative menus

Accountability for monitoring and minimizing the levels of wastage within the kitchen.

Requirements

Relevant qualifications in cookery or hospitality

Minimum 3 years of experience as a Chef in a commercial kitchen

Must know how and have at least 3 years’ experience in grilling over open fire

Experience and knowledge in modern Australian cuisine is essential

At least 3 years’ experience with menu planning and new dish planning

At least 3 years’ with inventory management and food safety practices

At least 3 years’ experience in dietary and nutritional planning

Must have at least 3 years of commercial experience in operating grill

Passion for great food and presentation

Understanding of, and commitment to, food safety

Experience in kitchen operations and in managing a team

Experience in training kitchen staff

Ability to work well under pressure

Goods ordering and menu costing

Stock control and wastage minimization