Lead and manage a team in a remote kitchen environment.
Key Responsibilities
* Prepare and present breakfast, crib, dinner and function menus to meet dietary requirements and high standards of presentation.
* Ensure compliance with food safety regulations and implement effective stock rotation and stocktaking systems.
* Maintain a clean and well-organized kitchen, equipment and utensils.
Deliver exceptional customer service by working effectively as part of a team or independently.
Requirements
* Certificate III Commercial Cookery qualification is essential.
* Food Safety Certification is required.
* A minimum of 3 years' experience in executing all aspects of kitchen operations and food preparation and service is necessary, preferably in a remote environment.
* Holding a manual driver's license and forklift certification is advantageous.
* Ability to work well independently and as part of a team is crucial.