Chef

Key Responsibilities

The successful applicant will be responsible for:

• Planning and developing innovative menus and seasonal specials in consultation with management.
• Estimating food and labour costs and assisting with budget control and stock management.
• Selecting, ordering, and maintaining quality food supplies and ingredients.
• Preparing, cooking, and presenting high-quality dishes in accordance with established standards.
• Supervising food preparation and ensuring consistency in quality, taste, and presentation.
• Maintaining high standards of food safety, hygiene, and workplace health and safety in accordance with Australian regulations.
• Monitoring portion control and minimising food waste through effective stock rotation and preservation techniques.
• Training, mentoring, and supervising apprentice and junior kitchen staff.
• Working collaboratively with management and front-of-house staff to ensure exceptional customer service.
• Contributing to the continuous improvement of kitchen operations and menu development.