Chefs and cooks form the foundation of a successful food service operation.
Key Responsibilities
* Supervise and assist in the preparation, bulk cooking, and presentation of meals to a consistently high standard across various group settings.
* Cater for large school groups, corporate events, and daily 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 HACCP and internal guidelines.
* Monitor food costs through effective portion control, waste minimization, and stock management.
* Support the development of healthy menu options and nutritional awareness.
Requirements
* Holds a Certificate III in Commercial Cookery (essential).
* Achieves Food Safety Supervisor certification (highly regarded).
* Prior experience in bulk or high-volume cooking environments.
* Demonstrates strong understanding of allergen management and dietary needs, particularly in settings involving children.
* Showcases ability to lead and collaborate with junior and senior kitchen staff.
* Passionate about fresh, café-style food with attention to quality and presentation.
* Exhibits sound knowledge of food safety standards, OH&S practices, and kitchen compliance requirements.
* Able to obtain or hold a current Working with Children Check.