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Shop 6 MM7 Westfiled Garden City Cnr Logan & Kessels Rd Upper Mount Gravatt 4122 Job Description - Chef and Kitchen Supervisor -Food and Beverage Summary Responsible for all food production including that used for restaurants , banquet functions and other outles. Develop menus , food purchase specifications and recipes. Supervise staff. Develop and monitor food and labour budget for the department. Maintain highest professional food quality and sanitation standards. ESSENTIAL DUTIES AND RESPONSIBILITIES · Plans menus for all food outles present and future . · Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals. · Approves the requisition of products and other necessary food supplies. · Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. · Establishes controls to minimize food and supply waste and theft. · Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. · Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. · Prepares necessary data for applicable parts of the budget : projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. · Attends food and beverage staff and management meetings. · Consults with the food & Beverage Director about food production aspects of special events being planned. · Cooks or directly supervises the cooking of items that require skilful preparation. · Ensures proper staffing for maximum productivity and high standards of qualit; controls food and payroll costs to achieve maximum profitability. · Evaluates food products to assure that quailty standards are consistently attained. · Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. · In conjunction with marketing manager, assist in maintaining a high level of srevice principles in accordance with established standards. · Evaluates products to assure that quality, price and related goods are consistantly met. · Develop policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. · Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. · Providies training and professional development opportunities for all kitchen staff. · Ensures that representatives from the kitchen attend service line-ups and meetings. · Support safe work habits and a safe working environment at all times. · Perfrom other duties as directed SUPPERVISORY RESPONSIBILITES · Interview, select, train, supervise, counsel and discipline all employees in the department. · Provide, develop, train, and maintain a professional work force. · Ensure all service to members are conducted in a highly professional and efficient manner. · Ensure a safe working environment and attitude on the part of all employees in areas of responsibility. OTHER SKILLS AND ABILITIES · Ability to interact positively with supervisor, management, co-workers, members, and the public to promote a team effort and maintain a postive and professional approach · Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. · Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behaviour. PHYSICAL DEMANDS While perfroming the duties of this job, the employee is regularly required to walk or hear. The employee is occasionally required to stand; walk; sit; use hand to finger, hanlde, or feel; reach with hands and arms, and stoop, kneel, or crouch. The employee mustn ocassionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision. REMUNERATION PACKAGE *38 Working hours a week *You will be paid at the rate of $27.33 per hour ( not including superannuation ) *$54000 per year 職位描述 - 廚師和廚房監督員 - 食品飲料 概要 負責所有食品的生產包括用於餐廳，宴會功能等。制定菜單，食品採購規範和食譜。監督人員。制定和監測部門的食品和勞動力預算。保持最高的專業食品質量和衛生標準。 基本職責和責任 •計劃所有食品現在和未來的菜單。 •調度和協調的廚師，廚師和其他廚房員工的工作，以確保食品的準備是經濟和技術上是正確的預算和勞動力成本的目標之內。 •批准的產品和其他必要的食品供應的申請。 •確保衛生，清潔和安全的高標準保持整個在任何時候都廚房區。 •建立控制，以最大限度地減少食品和耗材廢物和盜竊。 •保障通過實施培訓，以提高他們對安全，衛生和事故預防原則的知識，所有食物準備的員工。 •開發準備食物和演示標準的配方和技術，這有助於確保一貫的高品質，並盡量減少食品成本;練習的所有項目的部分控制供應和建立菜單銷售價格助攻。 •準備為預算的適用部分必要的數據：每年的項目食物，人工等成本，並監控實際財務結果;如採取必要的糾正措施，以幫助確保財政目標得以實現。 •出席餐飲人員和管理人員的會議。 •有關特別活動的食品生產環節的食品和飲料主任正在計劃進行磋商•廚師，或直接監督，需要熟練的準備項目的烹飪。 •確保獲得最大的生產效率與品質的高標準的適當人員;控制食品和工資成本實現最大的利潤。 •求值的食品，以確保的質保標準一致實現。 •與餐飲管理交互，以確保糧食生產持續超過會員及嘉賓的期望。 •與營銷經理一起，協助維持在按照既定標準，高水平的服務原則。 •求值的產品，以保證質量，價格和相關商品都一致地滿足。 •制定政策和程序，以提高和衡量質量;不斷更新的書面政策和程序，以反映國家的最先進的技術，設備和術語。 •建立和維護所有的廚房區和設備定期清洗和維護計劃。 •提供所有廚房工作人員的培訓和職業發展機會。 •確保從廚房的代表參加的服務陣容和會議。 •支持安全的工作習慣，在任何時候提供安全的工作環境。 •遵醫囑執行其他職責 監管責任 •面試，甄選，培訓，監督，諮詢和紀律部門的所有員工。 •提供，開發，培訓和維護一個專業的工作隊伍。 •確保所有的服務人員以高度專業和有效的方式進行。 •確保所有員工的責任領域的一部分，安全的工作環境和態度。 其他技能和能力 •能夠與主管，管理，同事，成員和公眾良性互動，以促進一個團隊的努力，保持一個陽性和專業的方法 •能夠產生工作的一個高容量的及時，這是準確，完整，高品質。 •能力來定期按時上班，按照指示操，接受批評，與同事和上司相處，對待同事，主管和會員/客人的尊重和禮貌，從辱罵避免，違抗命令和/或暴力行為。 薪酬福利 每週38小時的工作 *您將以27.33$每小時（不包括退休金）的稅率繳納 * $54000每年 | 
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