Chef
- Oversee food preparation and kitchen operations.
- Maintain food quality and hygiene standards.
- Train and supervise kitchen staff.
Chef – Full-Time
Zo Investment Group Pty Ltd T/A Manuka Steakhouse ACT
7/18 Flinders Way, Griffith, ACT 2603
$79,000–$82,000 per annum, plus superannuation
About Us
Zo Investment Group Pty Ltd T/A Manuka Steakhouse ACT operates Manuka Steakhouse, a restaurant located in the Manuka precinct of Canberra, Australian Capital Territory. We are committed to providing quality food, attentive customer service and enjoyable dining experiences through our diverse menu and welcoming restaurant environment. Our menu features a variety of steakhouse and grill dishes, including steaks, grilled meats, seafood, burgers, pasta, pizza, salads, appetisers and complementary side dishes. We are seeking a qualified, experienced and passionate Full-Time Chef to join our kitchen team. The successful candidate will play an important role in overseeing food preparation, coordinating kitchen operations, maintaining food quality and hygiene standards, and supporting the efficient delivery of our restaurant menu.
About the Role
The Chef will be responsible for planning and organising food preparation, cooking and presenting a variety of dishes in accordance with the menu, established recipes and the restaurant's quality standards at Zo Investment Group Pty Ltd T/A Manuka Steakhouse ACT. The role will focus on preparing high-quality steakhouse and grill dishes, maintaining consistency in food taste and presentation, ensuring food safety and hygiene, and supporting the efficient operation of the kitchen. Working closely with management and other kitchen team members, the successful candidate will coordinate daily food preparation and cooking activities, monitor ingredient quality and stock levels, assist with menu planning, and ensure meals are prepared and served efficiently during busy lunch and dinner services.
Key Duties and Responsibilities:
Cook Complete Meals
- Cook different food on the menu.
- Cook Special meals.
- Adjusts cooking techniques to meet dietary requirements, special requests, or the creative direction of the kitchen.
Assisting in Menu Planning, Menu Development and Cost Control
- Supports the development of menus, recipe cards and preparation charts, taking into consideration local requirements, market needs, competition, trends, recipes, and availability of products. Determines appropriate portion sizes, food quantities, and ingredient costs to ensure profitability while maintaining quality and presentation standards.
Monitoring Food Quality and Presentation
- Ensure the presentation and cleanliness of the kitchen is maintained to a high standard.
- Ensure the highest quality and presentation of all food products served, including the production and preparation of food.
- Ensure a high standard of customer service is developed and maintained in the kitchen.
Supervising and Training Kitchen Staff
- Manages, trains, and mentors Cooks, Kitchen hands, and junior staff on proper cooking techniques, food handling, hygiene practices, and safety procedures.
- Provides guidance to maintain a productive and efficient kitchen environment.
- Delegate tasks, direct and supervise kitchen staff to ensure the efficient and effective operation of the kitchen.
- Development of kitchen staff rostering.
- Correctly train new staff to ensure their operational effectiveness.
- Maintain internal communications to ensure productivity and teamwork.
Ensuring Health, Safety, and Compliance
- Enforces compliance with health, safety, and sanitation regulations within the kitchen.
- Conducts regular inspections of food storage, equipment, and work areas to guarantee a safe, clean, and hazard-free environment.
- Practice and promote policies and procedures related to fire, occupational health and safety, security and food hygiene standards.
- Ensure compliance with the Hospitality Award.
- Report on all matters that have the potential to adversely affect the restaurant.
Inventory and Supply Management
- Ensure stock levels for trade requirements are maintained for food and related equipment.
- Check all kitchen deliveries and create purchase orders to match all invoices received for kitchen supplies.
- Maintain, continually review and improve food stock control systems and processes.
- Ensure regular and concise food stock takes are conducted and any discrepancies are investigated.
Candidate must have:
- 1-2 years of relevant experience working as a Chef in a commercial kitchen or restaurant environment.
- Strong knowledge of food preparation, cooking techniques, grilling, meat preparation, menu execution and food presentation.
- A proactive attitude, reliability and a genuine passion for preparing quality food.
Personal Attributes
- Creative and content-driven with a strong mindset
- Proactive and results-oriented
- Detail-focused with strong brand awareness
- Strong communication skills
We will provide:
- Good working environment
- Complete support from management
- Two days off per week
If you are interested in the role available please apply with a resume and cover letter.
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