Job Description
Responsibilities and Duties:
Prepare and cook meals according to menu specifications.
Ensure all food is prepared to order and meets quality standards.
Manage and oversee stock ordering and inventory control.
Train and mentor junior kitchen staff to maintain consistency and efficiency.
Ensure compliance with all food health and safety regulations.
Maintain cleanliness and hygiene standards in the kitchen.
Experience and Qualifications:
Certificate IV in Commercial Cookery (mandatory).
Minimum of 1 year experience as a chef.
Other Requirements:
Availability to work on weekends and on a rotating roster.
Ability to work effectively in a fast-paced environment.
Strong teamwork skills with a cooperative and professional attitude.
Passionate about delivering high-quality food and service.