Chefs

Business Overview:

Our venue partner KLEIN'S ANGLESEA HOTEL PTY LTD trading as Klein's Anglesea Hotel is a family-owned and operated hospitality establishment located at 1 Murch Crescent, Anglesea, Victoria, along the Great Ocean Road. The hotel provides a welcoming dining and entertainment environment for local residents, families, tourists and visitors.

The business operates a public bar, bistro, beer garden and function facilities, offering a variety of food and beverage services. Its restaurant prides itself on serving quality meals prepared using fresh and locally sourced ingredients. The menu features a range of Australian pub-style dishes, including meat and seafood selections, pasta, salads, entrees and desserts. The hotel also offers regular weekly food specials and dining promotions to cater to its customers.

As part of its ongoing restaurant and hospitality operations, the business requires skilled and experienced Chefs to support its kitchen operations and ensure the consistent delivery of quality meals. The Chef position is essential to the daily preparation, cooking and presentation of menu items, maintaining food quality and consistency, managing kitchen activities, monitoring stock levels and ensuring compliance with food safety and hygiene standards.

Salary Package: $78,000 - $83,000 AUD

Location: 1 Murch Cres, Anglesea VIC 3230, Australia

Key Responsibilities:

1. Plan, prepare, cook, and present menu items to a consistently high standard.
2. Ensure food quality, taste, presentation, portion control, and consistency.
3. Prepare and organise ingredients required for daily kitchen operations.
4. Monitor stock levels and assist with ordering, receiving, and proper storage of ingredients.
5. Maintain high standards of food safety, hygiene, sanitation, and kitchen cleanliness.
6. Operate and maintain kitchen equipment safely and efficiently.
7. Coordinate food preparation and service to ensure timely delivery of orders.
8. Assist in training and supervising kitchen staff and allocating kitchen duties.
9. Monitor food costs, minimise wastage, and ensure efficient use of ingredients.
10. Assist with menu development and improvements based on customer preferences and business requirements.
11. Ensure compliance with workplace health and safety and relevant food regulations.
12. Maintain a clean, organised, and efficient kitchen throughout service.

Skills and Experience:

1. Relevant qualification in Commercial Cookery or equivalent experience.
2. Strong knowledge of food preparation, cooking techniques, and kitchen operations.
3. Strong understanding of food safety, hygiene, and sanitation requirements.
4. Ability to maintain consistent food quality, taste, presentation, and portion control.
5. Good knowledge of stock management, food costing, and minimising food wastage.
6. Ability to work efficiently under pressure during busy service periods.
7. Strong organisational and time-management skills.
8. Ability to work independently and effectively as part of a kitchen team.
9. Good communication and interpersonal skills.