chef

• Assist the Head Chef in planning and developing menus, including special and seasonal dishes
• Prepare and cook meals to order, ensuring consistent quality and presentation
• Maintain a clean, organized, and well-stocked workstation at all times
• Monitor food storage and preparation areas to ensure compliance with food safety and hygiene standards
• Check temperatures of refrigerators, freezers, and cooked food to ensure proper storage and cooking
• Prepare ingredients by cleaning, chopping, marinating, and portioning as required
• Coordinate with kitchen and front-of-house staff to ensure timely service during peak hours
• Follow recipes and portion control standards to maintain consistency and minimize waste
• Assist in training and mentoring junior kitchen staff as directed by senior chefs
• Ensure all equipment and kitchen tools are used safely and maintained in good condition
• Monitor stock levels and report shortages or low inventory to the Head Chef
• Perform additional tasks as assigned by the Head Chef or Sous Chef to support kitchen operations

Benefits

Salary $73150 plus Superannuation

Tasks & responsibilities

Leadership skills with the ability to motivate and manage a team
Excellent communication and organizational skills
Understanding of food costs and budget management

Qualifications & experience

Proven experience as a Chef in a reputable Hotel
Minimum Certificate IV in Commercial Cookery or higher qualifications, strong knowledge of culinary techniques, food
presentation, and menu development. Diploma in Hospitality Management – preferred.

Qualification & Experience
Minimum 1 year of experience in Hospitality (Hotel preferred) sector.