| Vacancy ID |
V2089 |
|
| Industry | Food Production (Culinary) | |
| City | Melbourne | |
| # Positions | 1 | |
| Duration | 1 Years | |
| Qualifications | Minimum Certificate III in Commercial Cookery | |
Internship Summary |
| To assist the Head Chef in the delivery of high quality of food and services to our guests, to ensure a smooth and efficient operation of the kitchen, to achieve profitability and reputation of the within the industry. To assist and oversee implementation of training, growth and development of chefs of a lower level. |
Tasks |
|
• Ensure high quality and good presentation of food provided to guests, achieve the expected professional standard within a reasonable timeframe of service. • Responsible to be the relief coverage for the Head Chef in his/her absence. • Work alongside the Head Chef to achieve set monthly profit targets. • Oversee training, growth and development of kitchen team members of a lower level, ensure consistent leadership is demonstrated in the kitchen during service periods. • Demonstrate superior product knowledge of menu items and seasonal ingredients and ensure this knowledge is filtered down to the rest of the kitchen team. • Keep up to date with industry changes by actively networking with industry peers and venues. • Foster and promote a harmonious working environment within the kitchen, and encourage open communication during service periods. • Facilitate open communication within the kitchen team to ensure understanding of cuisine standards. • Assist the Head Chef in the process of designing and costing the seasonal a-la-carte menu and banquet menu. • Assist in achieving set targets on the cost of food. Conduct monthly accurate stock takes of all consumables. • Ensure supplies and resources are maintained to within par levels – overseeing ordering and stock control where necessary. • Ensure completion of daily mise-en-place lists. • Assist the Head Chef in controlling wage costs by effective rostering practices. • Minimise wastage at all times, whilst ensuring other kitchen team members are trained on efficient cooking techniques to minimise wastage. • Maintain equipment - ensure all care is taken to prolong equipment life by keeping them clean and handling them with care at all times. • Undertake kitchen duties when required, including cleaning of equipment and preparing service areas. General: • Adhere to company grooming policy; ensure that you are wearing the correct uniform, with your name badge visible. • Be aware of, and practise safe food handling and preparation techniques. • Ensure that all information is kept confidential unless otherwise advised. • Ensure that you go about your work in a way that adheres to Workplace Health & Safety requirements and Safe Work Operating Procedures. • Report any workplace hazards as you see them and support the Company in its vision to provide a safe workplace. • Represent the Company in a positive manner, displaying the values, ethics and pride at all times. • Complete to the best of your ability any additional tasks within reason as provided by the Head Chef and the Management. |
To Apply |
| Send your Resume to info@internships.com.au, using the subject “Sous Chef - Vacancy”. |
