Chef

Responsibilities and Duties

· Ensure food served is of a high standard of quality that meets customer’s expectations and satisfaction

· Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist

· Daily preparation for kitchen service

· Inventory Control & Food Costing Management

· Maintain standards for food storage, rotation, quality and appearance

· Ensure compliance with NSW food safety regulations

· Supervise preparation, cooking and presentation

· Provide input in menu development

· Schedule staff and assist in human resource processes as needed, including induction for new staff for the kitchen team & training, etc.

Skills and Required Experience

You must have:

· Formal trade qualification in Commercial Cookery

· Minimum 2 years’ experience working at a restaurant as a Chef

· Attention to details

· Flexible work attitude and good team work as well as the ability to work unsupervised

· Good organisation and time management skills in a busy environment

· Knowledge and skills in food preparation

· Knowledge and experience in management in the hospitality industry highly desired

Please email resume to:

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