Key Duties and Responsibilities:
* Assist Head Chef in menu planning, development, and execution of seasonal dishes
* Supervise and coordinate kitchen staff during service to ensure consistency and quality
* Maintain high standards of food preparation, presentation, and hygiene
* Oversee stock control, ordering, and cost management in line with budget targets
* Contribute to staff training, mentoring, and performance management
* Ensure compliance with all food safety, HACCP, and workplace health and safety regulations
* Manage kitchen operations in the absence of the Head Chef
Job Type: Full-time
Pay: $75,000.00 – $85,000.00 per year
Benefits:
* Salary packaging
Work Location: In person