Key Responsibilities:
* Manage kitchen operations to meet quality and safety standards.
* Coordinate catering staff to optimize service delivery.
* Develop seasonal menus that cater to diverse resident preferences and nutritional requirements.
* Oversee food procurement and inventory management for efficient kitchen operations.
The Head Chef is responsible for managing a commercial kitchen, ensuring high-quality food production while adhering to regulatory requirements.
Requirements
* Certificate III in Commercial Cookery or equivalent qualification.
* Food Safety Supervisor certification.
* Proven knowledge and experience in HACCP and Food Safety implementation and review.