Cook/Chef/ Restaurant Manager

Esperance By The Sea Pty Ltd t/a The Quarters Esperance

Cook (ANZSCO: 351411 - Cook)

Full-time/Permanent

$76,000 - $78,000 (salary will be commensurate to qualifications and experience)

Duties and Responsibilities:

1. Daily preparation of all ingredients and menu items
2. Follow recipes, portion controls, and presentation specifications
3. Prepare food for special dietary needs
4. Prepare and store all meat, poultry and vegetables and other food according to standard and following procedures closely
5. Maintain a clean kitchen and use kitchen appliances and equipment safely
6. Restock all items as needed throughout shift and ensure items are as ordered and standards are met
7. Understand and maintain knowledge of proper use and maintenance of all equipment in cooking station
8. Ensure that all health, safety and hygiene regulations are strictly adhered to at all times
9. Undertake cleaning, sanitation of all kitchen areas

Qualifications and Experience:

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

Chef (ANZSCO: 351311 – Chef)

Full-time/Permanent

$76,000 - $80,000 (salary will be commensurate to qualifications and experience)

Duties and responsibilities:

1. Prepare and properly present food for regular service and functions
2. Supervise and coordinate activities of kitchen staff
3. 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
4. Provide costings of new menu items
5. Check the quantity and quality of received products to ensure correct items are as ordered and standards are met
6. Monitor and maintain stock levels to reduce wastage
7. Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards
8. Instruct and train other kitchen workers in the preparation, cooking, garnishing and presentation, etc. of food
9. Monitor and enforce sanitation practices to ensure that employees follow standards and regulations
10. Determine production schedules and staff requirements necessary to ensure timely delivery of services
11. Assist in recruitment and induction of kitchen staff
12. Discuss with the Restaurant Manager any equipment purchases and repairs required
13. Meet with customers to discuss menus for special occasions such as weddings, parties and banquets
14. Other managerial tasks associated with the operation of the kitchen, as required

Qualifications and Experience:

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

Restaurant Manager (ANZSCO 141111 - Cafe or Restaurant Manager)

Full-time/Permanent

$76,000 - $80,000 (higher salary will be considered commensurate to qualifications and experience)

Duties and Responsibilities:

1. Set operating goals and objectives
2. Assess staffing requirements and recruit staff when needed
3. Train and coach staff
4. Ensure staff know and adhere to established codes of practice
5. Organize and monitor staff schedules
6. Co-ordinate restaurant operations during each shift
7. Monitor adherence to health, safety and hygiene standards in kitchen and restaurant
8. Ensure compliance with restaurant security procedures
9. Ensure alcohol regulations are adhered to
10. Oversee preparation of food and beverage items
11. Ensure adherence to set recipes
12. Observe size of food portions and preparation quantities to minimize waste
13. Interact with customers to ensure all inquiries and complaints are handled promptly
14. Plan and co-ordinate menus with Chef
15. Prepare and analyse budgets, monitor costs and implement strategies to reduce costs
16. Analyse food and beverage costs and assign menu prices
17. Plan and monitor restaurant sales and revenue
18. Organise and supervise marketing and promotional activities
19. Check and order supplies of non-food items
20. Identify and estimate food and beverage supply requirements and place orders with suppliers
21. Negotiate purchase prices and develop preferred suppliers

Qualifications and Experience:

1. Relevant AQF Diploma
2. Applicants with qualifications must demonstrate 1 year of relevant experience.
3. A minimum of 3 years of relevant experience may replace the requirement of having a qualification.