Chef - Nowra

Requirements:

• • Qualifications AND Skills:
  
  
  • • Relevant qualifications
  • • 2 years of relevant working experience
  • • Ability to work independently and as a part of a team
  • • Comprehensive understanding of Food Hygiene Regulations
  • • cooking techniques

What we offer?

• • Competitive Salary: AUD 55,000 to AUD 80,000
• • Ongoing training and development
• • A full-time position
• • Cozy and supportive working environment

Responsibilities:

About us Ponte Bar and Dining Ponte is a modern waterfront restaurant in Nowra set alongside the southern bank of the stunning Shoalhaven River. With vast water views from all tables, Ponte boasts an enclosed balcony, an atmospheric dining room, and a bar/lounge area seating up to 120 guests.

• • WE ARE LOOKING FOR A NEW EXPERIENCE CHEF TO JOIN OUR TEAM. He is responsible for executing the recipes, but also creating some local recipes based on local taste and demand. Maintain day to day kitchen operation and staff. Sales volume, culinary category, number of meals served, and complexity of the operation determine the level of responsibility and scope of the position.
• • Duties & Responsibilities:
  
  
  • • Responsible for the planning and directing of food preparation, cooking and presentation in the kitchen.
  • • Work with Cooks for efficient provisioning and purchasing of supplies.
  • • Work with Restaurant Manager and kitchen staff to plan menus that are flavorful and popular with customers.
  • • Monitor and ensure food quality, quantity, taste and presentation are in accordance with the menu and customer preference at all times.
  • • Ensuring food meet exceptional standards for both quality and quantity.
  • • Assist with the recruitment, training, mentoring and supervision of kitchen staff.
  • • Advise on cooking methods and practices.
  • • Enforce sanitary practices for food handling, general cleanliness, and maintenance of the kitchen.
  • • Comply with all health and safety regulations.
  • • Keeping the kitchen fully equipped with all the tools and inventory.
  • • Organizing, employing, training new staff and motivating staff in the kitchen and on the restaurant floor.
  • • Assist team members with food prep and recipe creation to serve and pack away after meals as required.