KEY DUTIES & RESPONSIBILITIES

• Planning and developing menus in line with business requirements, customer

preferences, and seasonal availability, while estimating food, labour and operational

costs

• Ordering, receiving and managing food supplies to ensure quality, freshness and cost

control

• Monitoring the quality of dishes throughout preparation, cooking and presentation to

ensure consistency and compliance with business standards

• Liaising with management, dietitians, kitchen staO and service staO to resolve food

preparation issues and coordinate eOicient kitchen operations

• Demonstrating cooking techniques and providing guidance on correct food preparation,

cooking methods and portion control

• Preparing, cooking and plating food using appropriate equipment, techniques and

presentation standards

• Implementing, explaining and enforcing food safety, hygiene and workplace health and

safety regulations in accordance with Australian standards

• Assisting with the selection, training and supervision of kitchen staO, including

apprentices and kitchen hands

• Managing food preservation processes, including freezing and storage, to minimise

waste and maintain food quality

SKILLS & EXPERIENCE REQUIRED

• AQF Associated Degree, Advance Diploma or Diploma

• Minimum 1-3 year relevant experience as a Chef

• Strong knowledge of food safety standards

• Ability to work in a fast-paced environment

• Strong organisational and teamwork skills