Chef

Placed.au is looking for a full-time Chef for our client in Niddrie, Victoria. The successful candidate will be responsible for preparing and presenting food to a high standard, supporting menu development, maintaining food quality and kitchen efficiency, and ensuring compliance with workplace health, safety and sanitation requirements. Job Description -Prepare, cook, and properly present food for regular service to a high standard. -Collaborate with other chefs and management to assist in planning and developing recipes and menus, considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and final menu price. -Monitor food preparation processes to ensure consistency in quality, portion size, and presentation. -Coordinate effectively with the kitchen team to ensure meals are prepared to a consistently high-quality standard and in a timely fashion. -Check the quantity and quality of received products to ensure items are as ordered and standards are met. -Monitor inventory levels and support the efficient replenishment of ingredients and kitchen supplies to maintain smooth kitchen operations. -Reduce food wastage through careful portion management, effective stock rotation and appropriate storage procedures. -Provide guidance and support to junior kitchen staff where required, to promote skill development and adherence to kitchen standards. -Ensure all OHS requirements are complied with by all staff in the kitchen. -Ensure safety and sanitation practices in the kitchen are followed. -Keep up to date with contemporary cooking methods, food trends, and industry best practices to enhance culinary skills and kitchen performance. Qualifications / Attributes -Must hold a Certificate IV in Commercial Cookery, or three years equivalent of relevant work experience may substitute for a formal qualification. -Must have at least 3 years of relevant work experience. -Strong knowledge of food preparation, cooking techniques and presentation standards. -Ability to assist with menu and recipe development. -Strong understanding of food quality, portion control, stock rotation and waste reduction. -Ability to monitor kitchen inventory and coordinate replenishment of supplies. -Ability to work effectively as part of a kitchen team and support junior staff. -Strong understanding of workplace health, safety and sanitation requirements. -Good organisational skills and the ability to work efficiently in a fast-paced kitchen environment. -Commitment to maintaining high standards of food quality and kitchen operations. Salary $75,000 – $85,000 per annum excluding superannuation.