Key Responsibilities

• Lead the planning and development of menus for corporate functions, weddings, private events and other catering services, taking into account seasonal produce, client requirements, food costs and kitchen labour requirements.
• Manage food and ingredient requirements by estimating quantities, monitoring kitchen stock and coordinating the timely ordering of fresh produce and other supplies required for upcoming functions.
• Direct and monitor food preparation, cooking and presentation activities to ensure every dish consistently meets the required standards for quality, flavour, portioning and presentation.
• Coordinate with management, event coordinators, kitchen personnel and front-of-house staff to address menu requirements, dietary needs, food preparation matters and service arrangements for catering events.
• Lead the kitchen team by demonstrating advanced culinary techniques and providing professional guidance on food preparation, cooking methods, plating, portion control and efficient kitchen procedures.
• Take an active role in preparing, cooking and presenting high-quality dishes, particularly for specialised menu items and major catering functions, while ensuring consistency with approved recipes and menu specifications.
• Establish, communicate and enforce food safety, hygiene, sanitation and safe food-handling procedures across all kitchen operations, ensuring compliance by kitchen personnel.
• Participate in the recruitment and selection of kitchen personnel and lead the induction, training and ongoing development of chefs and other kitchen staff.
• Oversee the correct storage, refrigeration, freezing and preservation of ingredients and prepared foods to maintain freshness, food safety and quality while controlling wastage.
• Supervise and coordinate kitchen workflows, food preparation schedules and cooking activities to ensure meals are completed efficiently and delivered within required event and service timeframes.

Qualifications & Experience

• AQF associate degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2) or revelant experience to subs the qualification
• Minimum 1–3-year experience preferred