COOK/ CHEF/ PASTRY COOK/PASTRY CHEF/ RESTAURANT MANAGER

About the business

DEGANI BAKERY CAFE RESTAURANT, located in Westfield Plenty Valley, South Morang is recruiting dedicated full-time Cook/ Chef/ Pastry Cook/Pastry Chef/ Restaurant Manager to join our innovative kitchen team.

About the role:

Duties/Responsibilities: For Cook

Be able to prepare all ingredients/menu meals - adherence to service times with consistency and quality of meals

Ensure high standards, quality control are maintained at all times

Efficiently manage of stock levels, ordering stock

HACCP compliance, food safety procedures and OH&S regulations

General kitchen and cleaning duties as required

Duties/Responsibilities: For Chef

Plan and organize the preparation and cooking of food in a number of settings.

Develop menus, specify food purchases and analyze recipes to assign prices to menu items, based on food, labor, and overhead costs

Strong business acumen, operational understanding and cost management reporting - including working to budgets and forecasting, managing labor costs, target achievement

Manage the day to day operation of the kitchen, supervise and coordinate activities of cooks and workers engaged in food preparation front of house and administrative areas

Stock management & staff roster

Recruit and train new staffs

Observe kitchen hygiene according to the occupational health and safety regulations

Duties/Responsibilities: For Pastry Cook/Chef

Prepare and bake cakes, cookies, pies, puddings, or desserts, according to recipe: measures ingredients, using measuring cups and spoons

Knead, cut and mould pastry dough and shapes pastry goods

Select, weigh and mix ingredients and prepare pastry fillings

Control baking times and temperature

Decorate and plate various pastries and desserts

Ensure the correct, safe and economical use of equipment

Prepare requisitions, order food and supplies and takes inventory

Manage the day to day operation of the kitchen; supervise, recruit and train new staffs

Check and maintain kitchen hygiene according to the occupational health and safety regulations

Duties/Responsibilities: For Restaurant Manager

Manage the day to day operation of the restaurant including kitchen, front of house and administrative areas

Strong business acumen, operational understanding and cost management reporting - including working to budgets and forecasting, managing labor costs, targets achievement.

Stock management & staff roster

Recruit and ensure effective training and development for staff

Implement company policies and procedures to ensure compliance of all operational standards

Benefits and perks

Great salary package ($65,000 - $90,000) will be awarded to the right candidate

Skills and experience

Ideal Candidate must be:

Previous experience in a similar role

Passion for delivering exceptional customer service, excellent quality food production and service

Sound leadership and interpersonal skills

Ability to be highly organized, reliable and responsible

Effectively work well under pressure

Must be able to commit for the long term