Chef

The Client Nanyang Kitchen in Canberra in ACT is looking for an experienced Chef to join their team. Their popular restaurant serves up authentic Malaysian Chinese cuisine. They are always looking for new and creative ways to excite their customers in terms of food taste, quality and presentation. The Role This is for a full time role with an annual salary set at $82,000 plus superannuation. The role is based in Canberra in ACT. Duties will include: Plan, direct, and supervise the food preparation and cooking activities Determine how food should be presented, and create decorative food displays Determine production schedules & staff requirements necessary to ensure delivery of services Estimate amounts and costs of required supplies, such as food and ingredients Inspect supplies, equipment, and work areas to ensure conformance to established standards Instruct cooks and other workers in the preparation, cooking, garnishing & presentation of food Monitor sanitation practices to ensure that employees follow standards and regulations Order or requisition food and other supplies needed to ensure efficient operation Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs Arrange for equipment purchases and repairs Meet with sales representatives in order to negotiate prices and order supplies Prepared and cook food of all types, either on a regular basis or for special guests or functions Supervise and coordinate activities of cooks and workers engaged in food preparation Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers Check the quality of raw and cooked food products to ensure that standards are met Check the quantity and quality of received products Demonstrate new cooking techniques and equipment to staff Record production and operational data on specified forms Requirements Relevant qualifications in cookery or hospitality and tourism Minimum 2 years of experience as a Chef Must know how and have at least 2 years’ experience in commercial kitchen cookery At least 2 years’ experience with menu planning and new dish planning At least 2 years’ experience in dietary and nutritional planning Must know how and have at least 2 years’ experience in cooking using the wok Must have at least 2 years of commercial experience in spit roasting, stir-frying, steaming, braising, red-stewing At least 2 years of menu planning experience, and know how to create new recipes and design menu according to budget Passion for great food and presentation Understanding of, and commitment to, food safety Experience in kitchen operations and in managing a team Experience in training kitchen staff Ability to work well under pressure Goods ordering and menu costing Stock control and wastage minimization