Job Description
To engage in meal production in the kitchen pertaining to a specialised area or areas of food production i.e., hot, cold, vegetables or baking
Are you someone who can:
Prepare, cook, and present dishes within your designated section according to menu specifications and quality standards.
Establish efficient work procedures and schedules to optimize productivity and track deliverables.
Ensure daily cleanliness of the work environment, including kitchens and relevant equipment.
Align to quality standards in business processes by: Complying with OSHACT regulations to ensure safe working conditions. Identifying and adhering to HACCP principles. Practicing "clean as you go" and using chemicals properly.
Maintain a keen awareness of profit margins and minimize waste.
Train and manage less experienced or trainee staff within your section.
Assist the Sous Chef and senior kitchen staff in the development of new dishes and menus.
Monitor stock levels and assist with inventory control.
Collaborate with other sections to ensure smooth kitchen operations.
You will be an ideal candidate if you have:
Culinary diploma or equivalent professional qualification.
Minimum 3 years' experience in a similar role within a high-volume or fine-dining environment.
Strong knowledge of food safety standards, HACCP, and OSHACT compliance.
Ability to work under pressure and meet deadlines.
Excellent communication and leadership skills.
Skills & Attributes: Passion for food and creativity in presentation. Strong organizational and time-management skills. Ability to train and mentor junior staff effectively. High attention to detail and commitment to quality.
End Date: May 12, 2026