Chef/Cook/Restaurant Manager

Location: MINDARIE, WA

Salary: Above Award

Job Type: Permanent position | Full time position

G&S Brothers Pty Ltd t/a Sea Spice Indian Chef (ANZSCO: 351311 – Chef) Full-time/Permanent $80,000 - $85,000 (salary will be commensurate to qualifications and experience) 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

Qualifications and Experience:

• Relevant AQF Diploma
• Applicants with qualifications will need to demonstrate 1 year of relevant experience
• 3 years of relevant experience may substitute for formal qualifications

Cook (ANZSCO: 351411 - Cook) Full-time/Permanent $80,000 - $85,000 (salary will be commensurate to qualifications and experience) Duties and Responsibilities:

• Daily preparation of all ingredients and menu items
• Follow recipes, portion controls, and presentation specifications
• Prepare food for special dietary needs
• 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

Qualifications and Experience:

• Relevant AQF Cert III including 2 years of on-the-job experience or Cert IV
• Applicants with qualifications must demonstrate 1 year of relevant experience.
• A minimum of 3 years of relevant experience may replace the requirement of having a qualification.

Restaurant Manager (ANZSCO: 141111 Cafe or Restaurant Manager) Full-time/Permanent $80,000 - $85,000 (salary will be commensurate to qualifications and experience) 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, 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 suppliers

Qualifications and Experience:

• Relevant AQF Diploma
• 3 years of relevant experience may substitute for formal qualifications
• Applicants with qualifications will need to demonstrate 1 year of relevant experience