Key duties will include but not limited to:
· Planning menu, develop a variety of meal options, considering dietary needs, preferences, and seasonal ingredients.

· Food preparation and cooking, plating, presentation

· Purchase all ingredients and menu items, source and order fresh ingredients and supplies needed for daily operations.

Inspect food products for quality assurance, check food items to ensure they meet safety standards and are fresh.

Ensure portion sizes are correct, measure and serve appropriate food portions to maintain consistency and reduce waste.

Work with and coordinate with other chefs in the preparation and production of food as required

Ensure Oven, Grills and Ranges have accurate temperatures, regularly check cooking equipment to ensure it is functioning at the correct temperatures.

Overall knowledge of all operations, ordering, stock control and working to budgets

Keep kitchen clean and sanitary, maintain cleanliness in all kitchen areas, preventing contamination and following hygiene protocols.

Key Requirements:

Minimum of 8-year relevant work experience required for this role

Certificate IV in Commercial Cookery (or equivalent qualification).

Previous experience in a similar role or environment preferred

Strong leadership and kitchen management skills.

Ability to work under pressure and in a fast-paced setting.

Knowledge of food safety and hygiene regulations.

Excellent communication and team-working skills.

Flexibility to work across shifts