Chef

Key Duties and Responsibilities
1. Menu Planning & Costing
o Plan and design menus in consultation with management and ordering food
supplies
o Estimate food and labour costs to ensure profitability.
o Adjust menus based on seasonal availability and customer preferences.
2. Food Preparation & Cooking
o Supervise and participate in the preparation and cooking of food.
o Ensure consistency in quality, taste, presentation, and portion control.
o Prepare dishes in accordance with dietary requirements and special orders.
3. Quality Control
o Monitor the quality of raw and cooked food at every stage.
o Ensure compliance with food safety and hygiene standards (e.g. HACCP).
4. Inventory Management
o Order food supplies and manage kitchen inventory.
o Monitor stock levels and minimise waste through effective stock rotation and
control.
5. Supervision & Training
o Supervise kitchen staff including cooks and kitchen hands.
o Provide guidance on cooking techniques and kitchen procedures.
o Train new kitchen staff to maintain restaurant standards.
6. Kitchen Operations & Hygiene
o Maintain a clean, organised, and safe kitchen environment.
o Enforce compliance with occupational health and safety regulations.
o Ensure all food is prepared and stored according to current food safety
standards.

7. Collaboration & Communication

o Liaise with front-of-house staff to coordinate food service.
o Communicate effectively with suppliers, team members, and management.

Essential Skills and Experience:
 Two years of relevant experience OR qualification
 In-depth knowledge of food preparation techniques and kitchen operations.
 Ability to manage a fast-paced kitchen environment with a focus on quality and
efficiency.
 Knowledge of food safety and hygiene regulations applicable in [Australia/New
Zealand].
 Strong leadership, organisational, and communication skills.