Role and Responsibilities of a Chef
1. Planning Menus:
- Designing and planning menus considering factors such as seasonal availability of ingredients, customer preferences, and cost.

2. Supervising and Training Staff:
- Supervising the activities of cooks and other kitchen staff.
- Providing training to junior staff and apprentices to ensure high standards of food preparation and presentation.

3. Preparing and Cooking Food:
- Preparing, seasoning, and cooking a variety of dishes including entrees, main courses, desserts, and pastries.
- Ensuring that food is prepared in a timely manner and maintaining high culinary standards.

4. Quality Control:
- Overseeing the quality of dishes at all stages of preparation and presentation.
- Tasting dishes to ensure that they meet established standards and customer expectations.

5. Maintaining Cleanliness and Hygiene:
- Ensuring that the kitchen and work areas are clean and sanitized.
- Adhering to health and safety regulations, including proper food storage, handling, and preparation techniques to avoid contamination.

6. Ordering and Inventory Control:
- Ordering food supplies, kitchen equipment, and other necessary items.
- Monitoring stock levels and ensuring that all ingredients are fresh and available.

7. Cost Management:
- Controlling food costs by minimizing waste, optimizing portion sizes, and using ingredients efficiently.
- Assisting with budgeting and financial management for kitchen operations.

8. Customer Interaction:
- Interacting with customers to receive feedback and make adjustments to menus or dishes as needed.
- Occasionally explaining dishes and preparation methods to customers.

9. Menu Innovation:
- Experimenting with new recipes and techniques to create innovative dishes.
- Staying updated with culinary trends and incorporating new ideas into the menu.

Qualifications:

Certificate IV in Commercial Cookery and a Diploma in Hospitality Management will be an advantage

Experience:

2 years of prior experience in the kitchen is desirable.