The Role

You’ll lead or support overall kitchen operations, ordering & stock control and most

importantly delivering consistent, delicious food.

Responsibilities:

Planning menus, specials, and estimating food/labour costs

Monitoring quality of dishes

Discussing food preparation issues with Managers

Explaining and enforcing hygiene regulations

Selecting and training staff

Preparing and cooking menu items

Ensure that all dishes are prepared in a timely manner

Monitor food stock levels and manage all kitchen ordering

Maintain a clean and organized kitchen environment

Follow food safety and sanitation guidelines

Work collaboratively with the kitchen team to ensure that all orders are

prepared correctly and on time

Requirements:

Proven experience as a chef

Knowledge of cooking techniques and Australian food safety regulations

Ability to work well in a team environment

Excellent communication skills/proficient in English

Ability to work in a fast-paced environment

Availability to work weekends and holidays