- Manage daily kitchen operations, delegating and supervising staff to maintain efficiency and quality.
- Oversee stock control, ensuring availability of fresh ingredients, raw materials, and kitchen equipment.
- Uphold and enforce all food safety, hygiene, and sanitation standards in line with company policies.
- Assist in the creation and development of seasonal menus, including accurate costings and pricing.
- Lead by example in food preparation and cooking, working collaboratively with the kitchen team.
- Maintain a clean, organised, and secure working environment.
- Support training and development of junior kitchen staff.
📌 Sous chef
🏢 The Hilton Hotel
📍 Adelaide