Nestled in the heart of Broke, a quaint village known for its natural beauty and community spirit, Broke Village Store is more than just a place to eat; it’s a local hub where residents and visitors come together to enjoy delicious food and warm hospitality. The store embodies the charm and character of the area, offering a welcoming atmosphere for all who walk through its doors.

Broke Village Store serves as a cornerstone for the community, blending the convenience of a general store with the comfort of a cozy dining spot. It offers a diverse menu featuring both local favorites and international dishes, ensuring that there’s something to delight every palate. The store prides itself on providing fresh, high-quality ingredients in every dish, making it a go-to place for those looking to enjoy a satisfying meal in a relaxed setting.

The Broke Village Store menu boasts a mix of hearty Australian classics and flavorful international dishes, prepared with care and attention by their skilled chefs. From sizzling steaks to flavorful curries, each meal is designed to offer a taste of home and a touch of global cuisine. With a variety of options available for lunch and dinner, the store ensures that everyone, from families to travelers, can find something to enjoy.

Duties of a Chef

As a chef, the following responsibilities are integral to maintaining the high standards of the establishment:

• Health and Safety Compliance: Ensure adherence to all health, safety, environmental, and quality standards, policies, and procedures. Support a healthy and safe work environment for all staff.
• Food Presentation and Standards: Follow strict food standards regarding presentation, product quality, and service style to maintain the restaurant's reputation.
• Inventory Management: Participate in inventory checks for food supplies when required. Receive and properly store food and supplies in accordance with safety guidelines.
• Product Freshness: Monitor the freshness of all food products through proper product rotation, ensuring that only the best ingredients are used.
• Kitchen Production Procedures: Develop and implement kitchen production procedures that optimize costs while enhancing efficiency in food preparation.
• Food Preparation and Cooking: Prepare and cook a variety of foods, either on a regular basis or for special functions, ensuring consistency in taste and quality.
• Supervision and Training: Supervise and train new employees in food preparation techniques, ensuring adherence to recipes and various cooking methods.
• Food Safety and Sanitation: Take responsibility for ensuring food safety and kitchen sanitation in accordance with industry norms, creating a clean and safe cooking environment.

To be successful in this role, you must be

· Flexible and adaptable to changing priorities.

· Positive with a proactive attitude towards problem-solving.

· Committed to culinary excellence and team success.

· Able to work under pressure and meet deadlines.

· Knowledgeable about OH&S and Food Safety regulations.

Minimum Requirements:

• Certificate IV in Commercial cookery
• Minimum of 1 years of experience in in a chef or sous chef role within the culinary industry.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Proficiency in restaurant management software and tools.
• Strong organizational and problem-solving skills.