Head Chef

GVRC on behalf of Mezcal Pty Ltd
Position: Head Chef
Salary: $76,000 plus 11.5% superannuation
Hours: 38 hours
Mode: Full time
Location: Shop 1/114 Sharp St, Cooma NSW 2630
Experience required: Minimum 2 years’ experience in relevant roles.
We are currently seeking a skilled chef to join our team!
Responsibilities include but are not limited to:
• Design and update menus that showcase authentic Mexican dishes, incorporating fresh, locally sourced vegetables and imported Mexican ingredients to ensure a burst of flavour in every bite.
• Work closely with the management team to incorporate feedback and keep the menu aligned with guest preferences and seasonal ingredient availability.
• Prepare and cook a variety of authentic Mexican dishes to order, ensuring that each dish meets Mezcal’s high standards for flavour, quality, and authenticity.
• Ensure the consistent execution of recipes, presentation, and portion control.
• Oversee daily kitchen operations, ensuring efficiency and adherence to high standards of food quality and presentation.
• Recruit, train, and supervise kitchen staff, fostering a collaborative and productive work environment.
• Manage inventory levels, order supplies, and control food costs to meet financial targets.
• Maintain strict hygiene and safety standards, ensuring compliance with health regulations.
• Collaborate with front-of-house staff to ensure guests receive excellent service and enjoy their culinary experience.
Qualifications:
• Certificate IV in Commercial Cookery or Diploma of Hospitality Management (Preferred but not mandatory).
Other skills and requirements:
• At least 2 years proven experience as a Chef or Sous Chef, with a focus on Mexican cuisine or a strong understanding of Mexican culinary traditions.
• A passion for authentic, high-quality cooking and an appreciation for using fresh, local ingredients.
• Strong leadership and communication skills, with the ability to manage a team and maintain a positive, productive work environment.
• Knowledge of food safety standards and a commitment to maintaining a clean, organized, and safe kitchen.
• Experience with inventory management, food cost control, and budget management.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.