Chefs required

The Basin Dining Room are seeking Full time qualified chefs.  The Basin Dining Room is located at 1 Surfview rd, Mona Vale, 2103 NSW. The Salary range is $60,000 - $71,000 P.a. plus super. The candidate in mind will be expected to perform the following duties that include but are not limited to: • Ensure food standards, preparation, presentation, and cooking techniques are established and monitored • Ensure business revenues are maximized and manage and lead the kitchen team while reporting to the head Chef • Responsible for planning menus, estimating food and labour costs with consultations with the Head Chef and Director • Complete daily, weekly, and monthly reporting tasks in a timely and accurate manner • Ensure raw material and kitchen wage costs remain within budget • Research and recommend changes to improve the overall efficiency of the kitchen • Assess the quality of products and the services being delivered by the kitchen • Report maintenance issues as they arise and ensure equipment is safe to operate. • Ensure any food preparation issues are discussed with head chef, kitchen, and front of house staff • Coordinate daily food requirements considering delivery times, shelf life and storage capabilities • Maintain a thorough knowledge of menu and products • Complete kitchen opening and closing procedures • Effective time management skills, including the ability to manage multiple priorities, volume, and deadlines. • Sound knowledge of work health and safety responsibilities and a commitment to Workplace Health and Safety and safe food handling and hygiene. Qualifications: • Cert III in Commercial Cookery (Required). • Certificate IV in Commercial Cookery (Required). • Diploma of Hospitality (Preferred)

Benefits

Task & Responsibilities

• ability to cook in a alacarte restaurant 

Qualification & Experience

• Formal qualifications preferred with at least 2 years of relevant work experience.    
• If you do not have formal qualifications, further years of work experience may be required.    

Benefits

ability to cook in a alacarte restaurant 

Tasks & responsibilities

• Ensure food standards, preparation, presentation, and cooking techniques are established and monitored • Ensure business revenues are maximized and manage and lead the kitchen team while reporting to the head Chef • Responsible for planning menus, estimating food and labour costs with consultations with the Head Chef and Director • Complete daily, weekly, and monthly reporting tasks in a timely and accurate manner • Ensure raw material and kitchen wage costs remain within budget • Research and recommend changes to improve the overall efficiency of the kitchen • Assess the quality of products and the services being delivered by the kitchen • Report maintenance issues as they arise and ensure equipment is safe to operate. • Ensure any food preparation issues are discussed with head chef, kitchen, and front of house staff • Coordinate daily food requirements considering delivery times, shelf life and storage capabilities • Maintain a thorough knowledge of menu and products • Complete kitchen opening and closing procedures • Effective time management skills, including the ability to manage multiple priorities, volume, and deadlines. • Sound knowledge of work health and safety responsibilities and a commitment to Workplace Health and Safety and safe food handling and hygiene.

Qualifications & experience

• Formal qualifications preferred with at least 2 years of relevant work experience.    
• If you do not have formal qualifications, further years of work experience may be required.