Chef

Task & Responsibilities

Tasks and Duties

• Menu Execution & Development: Oversee the preparation and presentation of all dishes, ensuring consistency, authenticity, and innovation in line with the restaurant’s concept. Develop new menu items, seasonal specials, and creative takes on classic Italian dishes. 
• Quality Control: Maintain exceptional food quality, taste, and presentation, ensuring all ingredients are fresh and sourced to the highest standard. Implement portion control and quality assurance protocols. 
• Customer Feedback Management: Regularly review customer feedback, both positive and negative, to adjust and improve the menu or service.
• Kitchen Operations & Efficiency: Manage kitchen workflow, ensuring smooth service during busy periods, optimizing prep and cook times, and maintaining a clean and organised kitchen. 
• Team Leadership & Training: Train, mentor, and manage the kitchen team, fostering a positive and productive work environment. Conduct ongoing staff training on techniques, efficiency, and safety. 
• Stock & Cost Management: Oversee inventory, ordering, and supplier relations while maintaining food cost controls and minimizing waste. Track stock levels and coordinate with suppliers to ensure consistency in product availability. 
• Compliance & Hygiene: Ensure strict adherence to food safety, hygiene, and WHS regulations. Conduct regular health and safety checks and maintain compliance with local licensing laws. 
• Collaboration & Service Coordination: Work closely with the front-of-house team to coordinate service, communicate wait times, and ensure a seamless dining experience for guests. 
• Equipment Maintenance: Oversee the maintenance of all kitchen equipment, ensuring proper functioning and scheduling necessary repairs or replacements. 
• Sustainability & Waste Reduction: Implement sustainable kitchen practices, including waste reduction strategies, energy efficiency, and responsible sourcing of ingredients. 
• Cost Control & Budgeting: Assist in budgeting and forecasting for kitchen expenses, including ingredient costs, labour costs, and overall kitchen operational efficiency. 
• Customer Engagement & Special Events: Occasionally engage with customers for special tasting and special events. Assist with catering orders

Crisis & Problem Management: Troubleshoot kitchen challenges in real time, whether it's managing unexpected supply shortages, staff absences, or peak-hour pressures.