Chef

Chef – Job Scope

Key Responsibilities:

• Prepare, cook, and present dishes according to established recipes and standards.
• Ensure food quality, taste, presentation, and portion sizes are consistent.
• Prepare ingredients and carry out daily food preparation.
• Ensure all food orders are prepared accurately and in a timely manner.
• Maintain cleanliness and hygiene of the kitchen, workstations, and equipment.
• Follow food safety, hygiene, and sanitation requirements.
• Monitor ingredients and inform supervisors when stocks need to be replenished.
• Ensure proper storage and rotation of food ingredients using FIFO practices.
• Minimise food wastage and control food portions.
• Assist with receiving and checking food supplies when required.
• Work closely with other kitchen team members to ensure smooth daily operations.
• Assist the Sous Chef and Head Chef with kitchen duties as required.
• Perform other duties assigned by the supervisor or management.

Requirements:

• Relevant cooking or kitchen experience preferred.
• Basic knowledge of food preparation and kitchen operations.
• Able to work in a fast-paced environment.
• Good teamwork and communication skills.
• Willing to work shifts, weekends, and public holidays when required.