About

As a chef, your duties and responsibilities will be, but not limited to the following
· Prepare and cook a variety of dishes to the highest standards.
· Demonstrate culinary techniques and provide guidance on cooking procedures.
· Develop and plan menus, estimate food and labour costs, and manage food supply orders.
· Monitor the quality of dishes throughout all stages of preparation and presentation.
· Explain, enforce, and ensure adherence to hygiene and safety regulations in the kitchen.
· Select, train, and supervise kitchen staff as needed.
· Freeze and preserve foods to maintain quality and extend shelf life.
· Adapt and prepare dishes to meet the special dietary requirements and preferences of customers.
· Develop strategies to improve kitchen efficiency and overall restaurant operations.
· Monitor stock levels, ensure proper storage, and minimize waste through effective inventory management.
Other Requirement:
· Must have a minimum Cert IV in Kitchen Management or Commercial Cookery
· Must have at least one year of experience in a fast-paced kitchen
· Good communication skills
· Must be able to work unsupervised
· Salary: $76,500 – $78,000 per year plus superannuation