Chef, Cook and Restaurant Manager positions available at Manj Singh Pty Ltd, an Australian owned company in regional Western Australia. Key responsibilities include food cost calculation, menu planning, kitchen operations management, and staff supervision. Requirements: relevant experience, friendly attitude, and ability to work under pressure. Salary package: $70,000 - $80,000 per annum plus superannuation.* Responsibilities:**Chef:** Calculate food and labour costs to ensure profitability and efficient resource allocation.* Work closely with managers, dietitians, kitchen staff, and waiting staff to foster collaboration and address operational, nutritional, and customer service aspects.* Monitor and maintain the quality of dishes throughout every stage of preparation.* Ensure dishes are prepared according to standardized recipes and presentation guidelines.* Order ingredients and optimize inventory to support kitchen operations.* Strategically freeze and preserve ingredients to minimize waste and optimize kitchen efficiency.* Introduce new cooking techniques, recipes, and menu items to enhance culinary offerings.* Participate in the selection and hiring process to onboard skilled and qualified kitchen personnel.**Cook:** Clean food preparation areas and equip the kitchen with necessary equipment and utensils.* Cook food on the menu and decorate with additional ingredients such as sauces and garnishes.* Wash, cut, peel, and chop all ingredients before cooking.* Organize cooked meals on platter with good presentation and right portion.* Prepare particular dietary meals with special nutritional requirements.* Store food items and raw materials in a clean place by regulating the right temperature.* Assist the chef while developing menus and provide opinions.**Restaurant Manager:** Engage in supervision of kitchen operations to ensure health and safety regulations are adhered to.* Estimate the food and beverage price and confirm that it is reasonable and does not exceed the budget ceiling.* Perform other tasks such as identifying hazards or unsafe conditions and solving issues accordingly.* Organize functions and bulk catering by making necessary arrangements.* Schedule staff work hours and ensure staff are present during peak hours.* Coordinate to arrange the purchase of supplies in accordance with the restaurant's budgets.* Prepare records of daily, weekly and monthly transactions.* Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.* Maintain records of stock levels and create and implement stock control procedures.* Book reservations, greet guests, take orders and arrange payment when required.* Plan and regularly review the restaurant's menu in consultation with the chef.* Actively involve in hiring, training and on-going supervision of restaurant personnel.