The restaurant is seeking a qualified, experienced Chef to join the team at Johnny Omeros on Capri.

Benefits

Annual salary of $76,600-$86,600, plus superannuation.

Task & responsibilities

• Plan fine-dining menus, special menus, and seasonal menus in consultation with management, including estimating food and labour costs.
• Demonstrate high-quality food preparation and cooking skills, particularly in seafood cuisine, ensuring all menu items are prepared according to recipes and consistently meet standards.
• Production of all foods. 
• Manage inventory, stock control, and storage to ensure stock levels are maintained, food supplies are ordered efficiently, and wastage is minimised.
• Maintain consistently high standards of food quality by carefully monitoring dishes throughout all stages of preparation and presentation.
• Liaise effectively with managers and kitchen staff regarding any issues related to food preparation or kitchen operations.
• Ensure all food safety and hygiene standards, including HACCP procedures, are consistently followed, while educating and guiding kitchen staff to maintain a clean, safe, and well-organised work environment.
• Delegate responsibilities, supervise, manage kitchen operation, and provide coaching and/or training to kitchen hands and junior chefs where required.
• Monitor and record temperatures of cold rooms, refrigerators, and incoming stock deliveries in accordance with food safety procedures.
• Review cooking procedures regularly to improve efficiency, consistency, and quality. 

Qualification & experience

Required qualifications:

At least one of the following:

• An AQF Associate Degree, Advanced Diploma, or Diploma (or overseas equivalent); or
• At least three (3) years of relevant industry experience may substitute for the formal qualifications.

Required experience:

• Minimum two (2) years of relevant experience in a seafood fine dining or similar restaurant as a Chef.
• Minimum two (2) years of relevant experience working with fresh seafood and meat.