The restaurant is seeking a qualified, experienced Chef to join the team at Johnny Omeros on Capri.

Annual salary of $76,600-$86,600, plus superannuation.

Plan fine-dining menus, special menus, and seasonal menus in consultation with management, including estimating food and labour costs.
Demonstrate high-quality food preparation and cooking skills, particularly in seafood cuisine, ensuring all menu items are prepared according to recipes and consistently meet standards.
Production of all foods.
Manage inventory, stock control, and storage to ensure stock levels are maintained, food supplies are ordered efficiently, and wastage is minimised.
Maintain consistently high standards of food quality by carefully monitoring dishes throughout all stages of preparation and presentation.
Liaise effectively with managers and kitchen staff regarding any issues related to food preparation or kitchen operations.
Ensure all food safety and hygiene standards, including HACCP procedures, are consistently followed, while educating and guiding kitchen staff to maintain a clean, safe, and well-organised work environment.
Delegate responsibilities, supervise, manage kitchen operation, and provide coaching and/or training to kitchen hands and junior chefs where required.
Monitor and record temperatures of cold rooms, refrigerators, and incoming stock deliveries in accordance with food safety procedures.
Review cooking procedures regularly to improve efficiency, consistency, and quality.

Required qualifications:

At least one of the following:
- An AQF Associate Degree, Advanced Diploma, or Diploma (or overseas equivalent); or
- At least three (3) years of relevant industry experience may substitute for the formal qualifications.

Required experience:

Minimum one (1) years of relevant experience in a seafood fine dining or similar restaurant as a Chef.
Minimum one (1) years of relevant experience working with fresh seafood and meat.