Chef

(Job descriptions) _ Key Duties and Responsibilities:

• Collaborate with restaurant management to design and refine menus that reflect authentic Italian cuisine, while accurately forecasting food and staffing costs.
• Source, order, and receive fresh ingredients and supplies, ensuring appropriate stock levels, quality control, and cost efficiency.
• Prepare and cook a wide range of Italian dishes, including fresh pasta, wood-fired pizzas, seafood, meat dishes, sauces, and desserts, in accordance with established recipes and service standards.
• Oversee food preparation processes to ensure dishes meet required standards of taste, presentation, portion size, and consistency before service.
• Demonstrate cooking methods and provide practical guidance to kitchen staff on preparation techniques, plating, and workflow efficiency.
• Liaise with front-of-house staff and management to address service requirements, special requests, and any kitchen-related operational matters.
• Apply and enforce food safety, hygiene, and workplace health and safety procedures in line with legislative and business requirements.
• Support the recruitment, training, and day-to-day supervision of kitchen staff as required to maintain efficient operations.
• Control portion sizes and kitchen processes to reduce food wastage and maximise cost efficiency.
• Store, freeze, and preserve food items correctly to maintain freshness, safety, and compliance with food handling standards.

Skills and Experience Required

• AQF Certificate IV, Diploma, or Advanced Diploma in Commercial Cookery or a related field 
• At least  1-3 years of experience.