Job Description
The head chef is responsible for overseeing the preparation, cooking and presentation of meals in a variety of settings including large school groups, corporate events and general guests.
* Maintain high standards of food quality, safety and presentation in line with HACCP guidelines.
* Monitor food costs through effective portion control, waste minimisation and stock management.
With experience in bulk or high-volume cooking environments, this candidate will be able to manage complex menu planning, kitchen operations and staff supervision.
Requirements
* Cert III in Commercial Cookery (essential).
* Food Safety Supervisor certification (highly regarded).
* Proven experience in bulk or high-volume cooking environments.
* Strong understanding of allergen management and dietary needs.