The Cumberland Arms Hotel is a busy 7 day a week venue located in the Adelaide’s CBD with the largest beer garden in the city and focus on quality food and beverages.

Job Summary - Chef

The Chef is responsible for looking after their section and will assist the other chefs to ensure delivery of high quality and consistent meals.

The chef will report to the Head chef

Qualifications required

• Strong leadership qualities

• Ability to work in a team

• Understanding of running a kitchen

• Certificate 3 in commercial cookery

• Certificate 4 in commercial cookery

• Diploma of hospitality management

Responsibilities and Tasks

• Adhering to HACCAP and FIFO protocals and all SOP’s as set in place by the Executive Chef.

• Mise-en-place preparation and freshness.

• Recording temperature logs and reporting any faults, or concerns regarding maintenance and equipment.

• Ensuring that all stocks are kept under optimum conditions.

• Cooking and service of food according to the restaurant’s quality and service standards.

• Training of kitchen staff as directed by Chef-in-charge.

• Safety and cleanliness of all kitchen and food storage areas.

• Ensuring high levels of kitchen team performance.

• Contributing to creating a harmonious environment amongst all staff within the restaurant.

• To deputise in the Executive Chef’s absence and take charge of the kitchen when directed to do so.

• Prepare and cook high quality food according to menu guidelines and recipes.

• Ensuring that all dishes reach the hot plate or passe correctly garnished, the correct portion and size, presented on

the correct serving dish in the prescribed manner.

• Ensuring that all mise-en-place is always freshly prepared and on time.

• Supervising members of the kitchen team who are responsible to you.

• Ensuring that junior chefs and trainees receive the right training and optimum guidance.

• Helping to create good communication between floor and kitchen staff and within the kitchen.

• Receiving and safe storage of food.

• Assisting with regular stock takes.

• Receiving, recording and accounting for supplies and deliveries.

• Maintaining restaurant cost control systems as they affect your area of responsibilities.

• Following correct hygienic food handling practices.

• Following the restaurant’s regular cleaning and waste disposal practices

• Optimising the use of restaurant resources: food, energy, labour, water.

• Using safe work practices and supporting others to use them.

• Being fully aware of the venue’s Fire Safety Procedures and Health & Safety regulations.

• Maintain kitchen equipment and plant in good condition.

• Participating in team meetings and surveys.