The Kearsley Hotel Hunter Valley is recruiting a qualified chef.

Description of role

1. Collaborate with the head Chef to plan menus and develop recipes, considering factors like seasonal ingredient availability and expected customer numbers.

2. Meet with customers to discuss menus for special occasions such as parties and functions.

3. Provide estimates on food and labour costs to assist the manager and head chef in restaurant's budgeting and financial processes.

4. Prepare and cook food with special dietary requirements to meet nutritional standards.

5. Inspect food preparation to ensure recipe quality and specialty.

6. Ensure an appealing plate presentation and garnish all dishes.

7. Regularly check the quality of fresh food and baked goods by examining stock levels in inventory and ordering items accordingly.

8. Monitor freezing and preservation of foods and rotate foodstuffs to check for freshness and discard out-of-date items.

9. Minimize wastage through careful supervision of food preparation methods.

10. Determine daily production schedules and staff requirements to ensure timely service delivery.

11. Discuss with the manager, head chef, kitchen and waiting staff about food preparation or quality concerns.

12. Participate in the selection, training, and supervision of all waiting and kitchen staff.

13. Demonstrate cooking techniques to new staff and advise on cooking procedures.

14. Delegate tasks, supervise, and coordinate activities of kitchen and front house workers.

15. Instruct and supervise kitchen staff on food presentation.

16. Maintain occupational health and safety procedures and ensure they are regularly practiced in the workplace.

17. Inspect supplies, equipment, and work areas for cleanliness and functionality.

18. Supervise the cleaning of kitchen and dining areas to maintain sanitation standards and keep appropriate records.

Eligibility Requirements

- Minimum certificate IV-level qualification or equivalent in the relevant field.

- Recent minimum of 3 years of post qualification experience working in the hospitality industry as a chef.

- Ability to work independently and without supervision.

- Ability to work effectively as part of a team and provide leadership to the kitchen team.

- Demonstrated problem-solving skills and experience with diagnostics.

- Good oral communication skills.

- Ability to work flexible hours, including weekends.