Duties of a Chef

• Plan and develop menus in consultation with restaurant management. 
• Prepare and cook dishes while supervising their quality, presentation and portion control. 
• Direct and coordinate cooks and other kitchen staff during food preparation and service. 
• Monitor food supplies, estimate requirements, order ingredients and control kitchen costs. 
• Maintain food-safety standards and train staff in cooking techniques, hygiene and kitchen procedures. 

To be considered for this role you will need to possess the following:

• Advanced understanding and appreciation of all aspects of food and its service
• 1 + years of proven kitchen experience in a fast paced, high-volume environment.
• Qualifications in commercial cookery- Cert III (for Cook) Cert IV (For Chef) or higher
• Flexible availability
• Strong organizational skill, motivational and people skills
• Good communication skills

Excellent wages and incentives offered to the successful candidate.

Salary Range: $70,000 to $80,000 plus super.

Join our company as we expand and grow. We are looking for dedicated people looking for career

growth and progression within a national company. Passionate about the industry and values being

part of a supportive team.

Only short-listed candidate will be contacted. If this sounds like the career move for you, then please apply now.