Key responsibilities and duties include but are not limited to:
- Prepare and cook a diverse range of dishes from starters to desserts, ensuring consistency and excellence.
- Adhere to dietary restrictions and allergen protocols with precision.
- Manage stock ordering, rotation, and inventory control to minimise waste.
- Source and ensure the highest quality of ingredients.
- Oversee daily kitchen operations, maintaining efficiency and organisation.
- Collaborate with the Executive Chef to develop new recipes and stay ahead of industry trends.
- Work within budgetary guidelines set by the Restaurant Manager.
- Train and mentor junior kitchen staff as needed.
- Maintain strict portion control and presentation standards.
- Ensure a clean, hygienic, and safe kitchen environment in compliance with food safety regulations.
- Uphold workplace health and safety standards at all times.
Qualifications and skills required for the role:
· Diploma of Hospitality Management, Cert III & IV in Commercial Cookery is required.
· Minimum two (2) years’ experience as a Chef, in a commercial kitchen.
· Excellent knife skills.
· Modern and classical cooking techniques.
· Advanced knowledge of the culinary arts.
· New ideas and innovation are also welcome as the head chef will be encouraged to share and put forward recommendations to improve sales and productivity.
· Expert multitasking ability.
· Be well presented, well groomed.
· Great leadership and interpersonal skills.
· Hard work ethic in a high-pressure environment.
· Be able to work weekends and evenings, be available 7 days.
Job Type: Full-time
Pay: $80,000.00 – $85,000.00 per year
Work Authorisation:
Work Location: In person
