Cantina Bar is a vibrant, bustling eatery located in the heart of Balmain. Known for our innovative menu, exceptional cocktails, and lively atmosphere, we pride ourselves on providing a unique dining experience that combines culinary excellence with a touch of flair. We are seeking a passionate and talented chef to join our dynamic team and contribute to our continued success.

REQUIREMENTS

1. Planning and co-ordinating menu items with the Head Chef.
2. Coordinate daily tasks with other Chefs.
3. Estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
4. Ensure that the production, preparation and presentation of food are of the highest quality at all times.
5. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
6. Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
7. Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
8. Supervise junior chefs or commis.
9. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
10. Full awareness of all menu items, their recipes, methods of production and presentation standards.
11. Follow good preservation standards for the proper handling of all food products at the right temperature.
12. Operate and maintain all department equipment and reporting of malfunctioning.
13. Ensure effective communication between staff by maintaining a secure and friendly working environment.
14. Establish and maintain effective inter-departmental working relationships.
15. Possess excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
16. Ensure that equipment and utensils are used safely and correctly.
17. Produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
18. Check expiry dates and proper storage of food items in the section.
19. Consult daily with Sous Chef and Head Chef on the daily requirements, functions and also about any last-minute events.
20. Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment.
21. Set an example to others for personal hygiene and cleanliness on and off duty.
22. Daily feedback collection and reporting of issues as they arise.
23. Assess quality control and adhere to hotels service standards.
24. Carry out any other duties as required by management.
25. Manage all day-to-day operations of the pastry and bakery section of the kitchen.
26. Create new and exciting desserts to renew menus and engage the interest of customers. Ensure excellent quality throughout the dessert
27. offerings.
28. Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.
29. Attend all scheduled employee meetings and brings suggestions for improvement.
30. Able to recognise superior quality products, presentations and flavours.
31. Ensure compliance with all applicable laws and regulations.
32. Operate and maintain all department equipment and reports malfunctions.
33. Serve as a role model to demonstrate appropriate behaviours.
34. Guide and motivate pastry assistants and bakers to work more efficiently.
35. Maintain a lean and orderly cooking station and adhere to health and safety standards.