Job description:

Key Duties and Responsibilities

1. Preparing and cooking a variety of dishes in accordance with menu specifications and customer expectations.

2. Planning menus in consultation with management and estimating food and labour costs.

3. Monitoring food quality at all stages of preparation, cooking, and presentation.4. Maintaining kitchen hygiene and ensuring compliance with food safety and health regulations.

5. Supervising and training kitchen staff, including apprentices and junior team members.

6. Managing stock levels, ordering food supplies, and minimising wastage.

7. Demonstrating cooking techniques and advising on food preparation procedures.

Essential Requirements

• Compulsory qualification: Certificate III in Commercial Cookery or higher (or equivalent qualification).

• Minimum 1 year of relevant work experience in a commercial kitchen environment.

• Strong knowledge of food preparation techniques and kitchen operations.

• Ability to work efficiently in a fast-paced environment.

• Excellent teamwork and communication skills.