Chef

• Prepare and cook high-quality dishes, including appetizers, entrees, and desserts, in accordance with established recipes and standards
• Plan and organize kitchen operations, including meal preparation, cooking, and plating, to ensure efficient workflow and timely service
• Collaborate with the head chef and culinary team to develop seasonal menus, incorporating fresh and locally sourced ingredients
• Monitor inventory levels and order supplies, including food ingredients and kitchen equipment, to maintain adequate stock levels
• Maintain cleanliness and hygiene standards in the kitchen area, including food storage, preparation surfaces, and cooking equipment, in accordance with food safety regulations
• Train and supervise kitchen staff, providing guidance and support to ensure adherence to recipes, portion sizes, and quality standards
• Monitor food quality and presentation, conducting regular taste tests and visual inspections to uphold culinary excellence
• Adapt recipes and menu items to accommodate special dietary requirements or preferences, including vegetarian, vegan, gluten-free, and allergen-free options
• Participate in menu tastings, food presentations, and special events to showcase culinary creations and engage with customers
• Foster a positive and collaborative work environment, promoting teamwork, communication, and professional development among kitchen staff

• Certificate III in Commercial Cookery or related qualification
• 2-3 years’ proven experience as a Chef in a busy restaurant or hospitality establishment
• Strong culinary skills and creativity, with the ability to prepare and present a diverse range of dishes
• Knowledge of food safety and hygiene regulations, with a commitment to maintaining cleanliness and sanitation standards
• Excellent organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities
• Effective communication and leadership abilities, with the capacity to motivate and inspire kitchen staff

superannuation