Chef

About the role

The role oversees food preparation and production, ensures consistency in food quality and presentation, maintains high standards of hygiene and food safety.

Key responsibilities

• Prepare, cook, and present food in accordance with the Club's recipes, standards, portion sizes, quality requirements, and presentation guidelines.
• Ensure consistency in the taste, quality, portioning, and presentation of all food produced by the kitchen.
• Ensure all food preparation areas, equipment, utensils, and kitchen facilities are kept clean, organised, and hygienic at all times.
• Ensure compliance with all relevant food safety, hygiene, and health regulations, as well as the Club's internal food safety and hygiene standards.
• Perform other culinary and kitchen-related duties as assigned by the Executive Chef or Management.

Requirements:

• Minimum 2 years of relevant experience as a Chef.
• Strong knowledge of various cuisines, cooking techniques, food preparation methods, and current culinary trends.
• Strong knowledge of food safety, hygiene, kitchen sanitation, and proper food handling practices.
• Able to work effectively in a fast-paced kitchen environment, particularly during peak service periods, functions, and Club events.
• Possess a positive attitude, strong work ethic, and ability to work effectively as part of a culinary team.