Chefs and cooks are essential to delivering high-quality food in various settings. The head chef will oversee and assist in the preparation, cooking, and presentation of meals to a consistently high standard.
Key Responsibilities:
* Oversee meal preparation, bulk cooking, and presentation to meet quality standards.
* Cater for large groups, corporate functions, and everyday guests.
* Ensure meals meet dietary requirements and allergen controls, especially when catering for children.
* Maintain high standards of hygiene, food safety, and presentation in line with internal guidelines.
* Monitor food costs through effective portion control, waste minimisation, and stock management.
* Support the development of healthy menu options and nutritional awareness.
Skill Requirements:
* Certificate III in Commercial Cookery (essential)
* Food Safety Supervisor certification (highly regarded)
* Proven experience in high-volume cooking environments
* Strong understanding of allergen management and dietary needs
* Demonstrated leadership skills and ability to collaborate with kitchen staff
* Passionate about fresh, café-style food with an emphasis on quality and presentation
* Solid knowledge of food safety standards and kitchen compliance requirements
* Able to obtain a current Working with Children Check