Key Responsibilities include:
· Preparing and cooking contemporary-style dishes in accordance with the menu and recipes.
· Ensuring appropriate presentation and quality of dishes and examining foodstuff to ensure quality
· Portioning and seasoning food and adding gravies, sauces, and garnishes,
· Planning and development of menu in collaboration with the Head Chef and Restaurant Manager while taking into consideration of factors such as costs and special event needs.
· Demonstrating cooking techniques to kitchen staff as directed by the Head Chef.
· Ensuring compliance with occupational health and safety regulations by inspecting all kitchen surfaces to ensure all areas are safe and in accordance with food handling procedures.
Pay: $79,000.00 – $82,000.00 per year
Work Location: In person
