Job Type: Permanent position | Full time position
Job Description
RESTAURANT MINIMA PTY LTD T/A Minima Restaurant ABN: 64 674 220 510 Address: Unit 3, 29 Bentham St. Yarralumla 2600 ACT Full Time Chef Salary $70,000 - $80,000 + superannuation
Duties and Responsibilities:
1. Assist Executive Chef: Support the head chef in managing kitchen operations, including menu planning and food preparation.
2. Supervise Kitchen Staff: Oversee the work of kitchen staff, ensuring tasks are completed efficiently and to high standards.
3. Food Preparation: Prepare ingredients and dishes according to recipes, ensuring consistency and quality.
4. Inventory Management: Monitor inventory levels, assist in ordering supplies, and ensure proper storage of ingredients.
5. Quality Control: Maintain high food quality and presentation standards, conducting regular taste tests.
6. Training: Train new kitchen staff on techniques, safety practices, and kitchen policies.
7. Health and Safety Compliance: Ensure that the kitchen complies with health and safety regulations, including cleanliness and food safety.
8. Menu Development: Collaborate with the head chef in developing new recipes and menu items.
9. Assist in Budgeting: Help in managing kitchen costs and expenses, keeping track of food waste and portion sizes.
10. Culinary Creativity: Contribute creative ideas for dishes and improvements to existing recipes.
11. Problem Solving: Address any kitchen issues that arise, such as staffing shortages or equipment failures.
12. Communication: Maintain clear communication with front-of-house staff to coordinate service flow.
13. Daily Operations: Assist in planning and executing daily kitchen operations, ensuring timely meal service.
Qualification and Experience:
* Culinary Expertise: Extensive experience in Southeast Asian cuisine, including but not limited to Thai, Malaysian, and Indonesian cooking techniques and flavours.
* Strong background in Chinese cuisine, covering regional specialties such as Cantonese, Sichuan, and Hunan dishes.
* Creative Flair: Demonstrated ability to create innovative dishes that blend traditional Southeast Asian and Chinese flavours with modern presentations.
* Experience in menu development that reflects creativity and uniqueness while maintaining culinary authenticity.
* Passion for Cooking: A genuine enthusiasm for culinary arts, evidenced by social media posts etc.
* Commitment to continuous learning and improvement in cooking techniques and flavour profiles.
* Modern Culinary Techniques: Proficiency in contemporary cooking methods, such as sous vide, and advanced plating techniques.
* Experience with modern kitchen equipment and technology that enhances cooking efficiency and creativity.
* Trend Awareness: Familiarity with current food trends, including third-culture cuisine, and sustainability practices in food sourcing.
* Ability to adapt recipes and menu offerings to reflect seasonal ingredients and popular trends in the culinary world.
* Kitchen Experience: At least 3 years of hands-on experience working on the line in a hatted kitchen environment.
* Team Leadership: Experience supervising and training kitchen staff, fostering a collaborative and high-performing team environment.
* Ability to mentor junior chefs and encourage their culinary development.
* Operational Knowledge: Understanding of kitchen operations, including inventory management, cost control, and food safety regulations.
* Experience in maintaining a clean, organised kitchen and ensuring compliance with health and safety standards.
* Communication Skills: Strong interpersonal skills for effective collaboration with both kitchen and front-of-house teams.
* Ability to clearly convey culinary concepts and instructions to staff.
Please send your CV to ****@businessnest.com.au. We will consider applications with an attached resume sent to our email. Please include the job role title in your email.
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