Second-in-command and directly assist the Head Chef. Responsible for managing the kitchen in the Head Chef’s absence.

The key tasks and duties associated with the position consist of:

• Deputies for the Head Chef when necessary
• Work with the Head Chef to maintain kitchen organization
• Manage kitchen staff, including providing necessary direction and training
• Coordinate and participate in the activities of kitchen staff engaged in preparing and cooking foods to ensure efficient food service
• Assist with the preparation and design of food menus
• Make sure that all plates that leave the kitchen meet taste and design standards
• Ensure that the kitchen operates efficiently, effectively, and professionally, in accordance with our high-quality standards
• Take control to quickly resolve any issues or problems that arise in the kitchen
• Assist in maintain kitchen inventory and order of supplies
• Maintain compliance with all sanitation and health and safety standards

Qualifications and Skills:

• Certificate III & IV in Commercial Cookery.
• At least 2 years of experience as a Chef or Cook.
• Innovative and creative approach to cooking.
• Thorough understanding of food safety requirements.
• Experience with supervising and training junior kitchen staff.

Only complete applications will be considered.

Therefore, submit to:

[email protected]

Job Type: Full-time

Schedule:

Monday to Friday
Shift work
Weekend availability
Education:

Certificate I - IV (Preferred)
Experience:

Cooking: 2 years (Preferred)
Work Authorization:

Australia (Preferred)
Work Location: In person