Chef

Our client, Gurus Cafeteria Wodonga, is seeking an experienced and motivated Chef to join its team on a full-time basis.

Key Duties:

• Prepare, cook and present a variety of made-to-order breakfast, brunch and lunch dishes in accordance with established recipes and presentation standards.

• Plan and develop menu items with management, including seasonal specials and Indo-Western fusion dishes.

• Prepare sauces, dressings, marinades, fillings, accompaniments and other components required for the café’s menu.

• Monitor the quality, taste, portioning and presentation of dishes throughout preparation and service.

• Coordinate food preparation and cooking activities during busy service periods to ensure meals are prepared efficiently and consistently.

• Determine appropriate cooking methods, preparation techniques and portion sizes for different menu items.

• Estimate daily food requirements based on expected customer demand and operational requirements.

• Assist with controlling food costs, ingredient usage, portion sizes and wastage to support efficient kitchen operations.

• Order food supplies and maintain appropriate stock and inventory levels for daily kitchen operations.

• Check the quality and freshness of ingredients and ensure appropriate storage, labelling and stock rotation.

• Cater for customer dietary requirements and prepare suitable menu variations where required.

• Liaise with management and front-of-house staff regarding menu availability, customer requirements, daily specials and service needs.

• Supervise and guide kitchen staff in food preparation, cooking techniques, portioning and presentation standards.

• Assist with training kitchen staff and allocate food preparation and cooking tasks during service.

• Maintain high standards of food safety, hygiene, kitchen cleanliness, temperature control and safe food-handling practices.

Requirements:

• Cert IV or Diploma in the relevant field

• Minimum 1 years of Full-time relevant Work Experience as a Chef.

• Extensive knowledge of culinary techniques, food trends, and menu development.

• Excellent knowledge of food hygiene and safety regulations.

• Financial acumen in managing kitchen costs, inventory, and food waste.

• Ability to work flexible hours, including evenings, weekends, and public holidays.

• Good understanding of food safety and hygiene requirements.

• Ability to work effectively in a busy kitchen environment.

• Strong organisational and time-management skills.