Seeking a Chef who will be responsible for managing daily kitchen operations, planning menus, preparing and cooking food, supervising kitchen staff, and ensuring the consistent delivery of high-quality meals in accordance with food safety regulations and organizational standards.

Benefits

• Competitive salary based on experience
• Full-time, stable employment
• Supportive and collaborative team environment
• Career growth and skill development opportunities

Task & responsibilities

• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Recruit and hire staff, including cooks and other kitchen workers.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Cooking food by range of methods.
• Coordinate planning, budgeting, and purchasing for all the food operations.
• Preparing food with knowledge of nutrition values of commodities and the effects of
• cooking on nutritional value of food.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Proper handling of electrical equipment used like coffee machine, microwave, oven, food processor, refrigerator, freezer etc.
• Maintaining occupation health safety procedures etc.
• Following procedures in relation to food handling, personal and general hygiene, and typical hygiene control in the hospitality industry.
• Demonstrate new cooking techniques and equipment to staff and advice on cooking procedures
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Ensure work station is kept clean and hygienic at all times.
• Menu planning, considering seasonality, dietary requirements, and cost-effectiveness.
• Determine how food should be presented, and create decorative food displays.

Qualification & experience

• Minimum 1 year of relevant experience as a Chef in a commercial kitchen
• Certificate IV in commercial cookery or Diploma in Hospitality Management.
• Must know how and have at least 1 year’ experience in menu planning and new dish planning