Chef/Cook

Duties of Chef –

• Prepare and cook full course meals
• Plan Menus and estimate the food and labour costs in consultation with Business Owners.
• Schedule and supervise kitchen helpers
• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
• Prepare dishes for customers with food allergies or intolerance, estimate food requirements and costs
• Monitor all operating costs and take corrective actions when necessary to reduce expenses.
• Requisition food, kitchen supplies and equipment
• Train and implement programs to ensure high standards of cleanliness within the kitchen and outlets.
• Maintain clean and tidy work environment, observing council regulations for food handling and storage at all times
• Use safe manual handling techniques at all times and take a consultative role to assist in achieving a healthy and safe working environment.
• Season and cook food according recipes or personal judgement and experience.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Substitute for or assist other cooks during emergencies or rush periods.
• Ability to communicate efficiently and clearly both in written form and through representations.
• Self motivated and able to take responsibility.
• Able to demonstrate initiative and a proactive approach to daily tasks.
• Excellent organisational skills
• Good interpersonal skills and the ability to work well in a team.