Overview
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 protected working environment. Support training and development of junior kitchen staff.
Qualifications
- Which of the following statements best describes your right to work in Australia?
- How many years\' experience do you have as a sous chef?
- Have you worked in a role where you were responsible for stock control?
- Do you hold a current Food Handlers certificate?
#J-18808-Ljbffr
📌 Sous chef
🏢 The Hilton Hotel
📍 Adelaide