Chef's

As Chef your key duties include managing inventory, maintaining strict hygiene (HACCP), and preparing hot dishes.

Core Responsibilities

• Menu Execution: Prepare, cook, and present high-quality, consistent dishes according to recipes and standards.
• Service Efficiency: Work quickly under pressure, specifically during busy periods, to deliver food on time.
• Stock & Inventory: Monitor, order, and receive inventory; ensure strict, consistent, ingredient rotation to minimize waste.
• Hygiene & Safety: Maintain a clean, sanitized, safe work environment (HACCP compliance) and ensure all food is stored properly.
• Communication: Collaborate with Front of House (FOH) and other kitchen staff for smooth service, and manage daily, shift, preparation, tasks.

Skills and Qualifications

• Experience: Previous experience as a chef in a similar fast-paced environment, such as a hotel or restaurant, is usually required. Minimum 5 years experiance.
• Qualifications: A certificate in commercial cookery (e.g., Certificate III or equivalent) as a minimum on request.
• Abilities: Excellent time management, ability to work independently, and strong organizational skills, specifically for early morning, start, times,
• Passion: A passion for creating high-quality, creative food,

Typical Working Conditions

• Shift Times: Available to work 7 day a week roster.
• Flexibility: Availability to work weekends and public holidays,
• Environment: Modern kitchen, engaging team located by the seaside

Pay: $65,000.00 – $85,000.00 per year

Work Location: In person