Chef

Key Duties & Responsibilities

• Plan and develop menus according to restaurant style, dietary requirements, seasonal availability, and cost considerations.
• Determine food portions, ingredients, and required supplies for daily and weekly service.
• Prepare, season, and cook food using a variety of methods (grilling, frying, roasting, steaming, sautéing, baking).
• Monitor quality of dishes at all stages of preparation and presentation.
• Supervise and coordinate kitchen staff, including cooks, kitchen hands, and apprentices.
• Ensure compliance with food safety regulations, including HACCP and local council requirements.
• Maintain stock levels, order supplies, and manage inventory to minimise wastage.
• Train and mentor junior kitchen staff in cooking techniques, hygiene practices, and safe equipment use.
• Inspect kitchen equipment and work areas to ensure cleanliness and operational efficiency.
• Manage workflow during service, ensuring timely preparation and delivery of meals.
• Collaborate with management on menu pricing, cost control, and kitchen budgeting.
• Adapt recipes and techniques to meet customer preferences and special dietary needs.
• Ensure safe operation of commercial kitchen equipment, including ovens, grills, fryers, mixers, and knives.