About Us

Welcome to LaManna, where flavours, aromas, and memorable moments come together to ignite joy within you. Being a leader in the retail food industry, we believe that food is more than just sustenance, it’s a treasure trove of culture, tradition, and innovation, all waiting to be discovered. We’re your guides to life’s culinary pleasures, embracing “the good things in life.”

Role Summary

This Chef role is based in our offsite kitchen, and you will be involved in preparing high-quality and premium foods to support the operation of our supermarket.

The role is a full-time position with an attractive salary package.

Responsibilities

· Providing accurate allergen and hygiene advice and upholding current qualifications and / or relative experience and knowledge relating to food allergens and safety;

· Ensuring compliance with food safety, hygiene, HACCP and workplace health and safety legislation and regulations;

· Ensuring safety measures and practices are implemented within your immediate team and working environment;

· Maintaining the hygiene and cleanliness of your working station;

· Ensuring good management of daily kitchen operations;

· Discussing issues with management and the head chef promptly;

· Assisting the head chef with planning menus and setting budgets;

· Responsibility for your allocated recipes;

· Responsibility for inventory and storage management of your allocated section / recipes;

· Conducting regular departmental assessments to assist with budget control of recipes, including ensuring efficient use of ingredients and materials at every stage of the process;

· Managing the food preparation and cooking processes of a range of recipes from beginning to end, including any purchasing, washing, cutting, mixing, marinating, cooking, baking and storage;

· Generally assisting with administrative elements of the Department including but not limited to stock-take, ordering and end of month reporting;

· Ensuring that all equipment is in good order and ready for use;

· Supporting other staff members in tasks that need to be completed;

· Quality control by attending to every stage of the production and delivery processes, as well as training junior chefs in these processes;

· Monitoring presentation of food, occasional monitoring of displays and continuous monitoring of ingredient availability;

· Reviewing current practices to optimise storage and reduce costs;

· Ensuring stock rotation (first in first out principle) and managing inventory balances;

· Training and supervising junior members of the team including kitchen hands and departmental assistants; and

· Additional duties where required by the Head Chef.

Qualifications

To be considered for the role, you must have the following experience, knowledge and qualifications:

· A minimum of two years’ of relevant work experience

· A minimum Diploma in Hospitality Management and associated certs;

· Strong knowledge and skills in relation to traditional Italian cakes is advantageous

· Strong culinary skills;

· Understanding of regulatory hygiene practices and standards;

· Ability to efficiently prepare a wide range of recipes;

· Confidence and experience to work both in a team and alone where required;

· Excellent communication, leadership and management skills, both written and verbal; and

· Strong commitment to leadership and guiding new staff members.

If you believe you satisfy the above requirements, we strongly encourage you to apply!