Chef

Responsibilities:

Kitchen Operations

• Manage day to day kitchen operations, including ordering, stock rotation, and inventory control.
• Organise workflow to ensure timely and efficient service.
• Maintain compliance with all workplace health and safety requirements, including safe food handling practices.
• Ensure the kitchen and equipment are cleaned, sanitised, and maintained to regulatory standards.

Staff Management

• Recruit, train, and supervise kitchen staff to meet business needs.
• Provide ongoing training and mentoring to junior chefs and kitchen hands.
• Demonstrate and guide staff in advanced cooking techniques and correct food preparation procedures.
• Foster a positive, professional, and productive work environment.

Benefits

Task & responsibilities

Quality Assurance & Safety

• Oversee the preparation, cooking, and presentation of all dishes to ensure quality and consistency.
• Monitor portion sizes, taste, and presentation to meet set standards.
• Implement and enforce hygiene, sanitation, and workplace health and safety protocols.
• Ensure compliance with local food safety regulations and industry best practices.

Qualification & experience

Qualifications:

• Minimum of a Diploma qualification or equivalent in substantial experience.

Experience Requirement: 

• At least 2 years of experience in highly relevant role required.

Essential Skills:

• Proven experience as a Chef in a commercial kitchen.
• Strong knowledge of food safety regulations and HACCP compliance.
• Ability to manage and lead a team effectively in a high-pressure environment.
• Excellent organisational, time management, and communication skills.
• Commitment to maintaining the highest standards of food quality and hygiene.