Duties and Responsibilities
- Plan, prepare and cook menu items.
- Discuss food preparation issues with the Manager, kitchen team and other relevant staff
- Monitor the quality, freshness and presentation of food
- Order and check the quality and freshness of deliveries of fresh and dry ingredients, produce and
supplies.
- Monitor stock levels of food and equipment and order new supplies as required, controlling food
costs and minimising wastage.
- Maintain a clean, organised and safe kitchen
- Ensure compliance with NSW food safety, hygiene and workplace health and safety standards
Skills and Experience
- Certificate IV in Commercial Cookery
- Minimum 1-year experience working as a Chef in a busy café, restaurant or similar food service
establishment.
- Sound knowledge of food preparation techniques, menu planning and kitchen operations
- Strong understanding of food safety, hygiene and WHS standards and practices.
- Excellent time management skills
- Good communication and teamwork skills, with the ability to train and guide junior kitchen staff.
- Creativity and attention to detail in food presentation and menu development.
- Availability to work a full-time roster including early mornings, weekends and public holidays as required.
Pay: $75,000.00 – $85,000.00 per year
Benefits:
Work Location: In person
