chef

Responsibilities and Duties:

• Prepare and cook a range of meals while maintaining consistent food quality and presentation
• Assist in planning menus and estimating food and labour requirements
• Monitor food preparation processes to ensure dishes meet company standards
• Maintain kitchen cleanliness and follow all safety and hygiene regulations
• Coordinate with managers and kitchen team members to ensure smooth daily operations
• Manage stock levels and order ingredients and kitchen supplies when required
• Provide guidance and support kitchen staff and assist with staff training
• Store and preserve food items correctly to maintain freshness and minimise waste

Experience and Qualifications:

• Must have a certificate IV in Commercial Cookery
• Minimum 1 year experience
• Must be able to work on weekends and rotating roster
• Can do attitude and cooperative behaviour
• Must be a strong team player and able to maintain consistency in busy environment
• Passionate about providing high quality of food service
• Strong working knowledge of allergens and dietary restrictions
• Proficient in stock control and documentation and FIFO inventory practices
• Understanding of sustainability and food waste minimisation procedures