Chefs of all types / Cook
About This Job
About us:
Criterion Tavern is conveniently located in the Brisbane
We are looking for full time Chef and Cook for our bistro to join our highly talented team.
Duties and responsibilities of Chef:
• Oversee kitchen operations and coordinate kitchen activities.
• Checking whether the seasoning and garnishing of food is done appropriately as well as ensuring that right portion of food is served to the customers as per restaurant standards.
• Regulating temperatures of ovens, grills and other cooking equipment.
• Recruiting, training, supervising and motivating kitchen staffs.
• Directing food preparation to meet any special dietary requirements of the customer
• Analysing and approximating the price for food and human resource.
• Ensuring that the meals are prepared as per the hygiene standards and served to the customers on time.
• Ensuring that the food is stored in temperature-controlled facilities.
• Monitor that the professionalism is maintained and staff always adhere to Occupational health and safety measures.
• To develop new seasonal menus and make appropriate changes in the existing menu such as changes in prices of food items maintaining minimum overhead costs.
• Responsible for the preparation of dishes as per the menu and recipes.
• Monitoring the quality of raw and cooked food.
• Managing stock inventory and ordering raw materials of high quality.
• Providing instructions to kitchen staffs regarding proper way of handling cooking equipment and demonstrating different cooking styles & techniques.
Qualification and experiences
• Minimum Certificate IV qualification in Commercial Cookery is required.
• At least three years’ experience in a similar role is highly desirable
• Enthusiastic and motivated individual.
• Friendly, positive & approachable attitude.
Duties and responsibilities of Cook:
• Cooking, Baking and grilling of meats and vegetables following proper recipes
• Seasoning, Marinating, Roasting and Baking food as per the recipes
• Examining food and products to ensure it is of highest quality
• Assisting chef in daily food operations and working under the supervision of the head chef.
• Receiving and storing stock in a clean place and temperature-controlled facility
• Washing, cutting, peeling of ingredients including vegetables and meats for preparing cuisines
• Demonstrating safe work practices and adhere to Workplace health and safety regulations by cleaning and tidying the restaurant and kitchen using sanitizers, bleach, hot water, soap liquids etc.
• Cooking food as per the dietary requirements of the patrons such as food allergies
• Stirring and mixing for making a variety of sauces for marinating and preparing various dishes
• Checking whether the ingredients used for cooking are in accordance with recipe guidelines and are of good quality
• Organizing cooked meals in platter with good presentation and right proportion
• Using proper knife handling techniques, and cutting techniques for fruit, vegetables and meats appropriate to the style of cuisine
• Assisting Chefs in planning and designing of menus
• Performing other activities such as training kitchen staffs
Qualification and experiences
• Relevant Cert III
• At least three years’ experience in a similar role is highly desirable
• Enthusiastic and motivated individual.
• Friendly, positive & approachable attitude.
