CHEF

We are seeking a skilled and motivated Chef to join our team. The role involves planning, preparing, and cooking a wide range of dishes while maintaining consistency in taste, quality, and presentation. The Chef will oversee daily kitchen operations, ensure adherence to food safety and hygiene standards, and contribute to menu development. Responsibilities also include training and supervising kitchen staff, managing stock and inventory, and ensuring smooth service during busy periods.

Benefits

• Competitive salary aligned with skills and experience
• Supportive and professional team environment
• Opportunities for career growth and skill development
• Staff discounts on food and beverages
• Flexible roster with opportunities for overtime
• Chance to showcase creativity and contribute to menu innovation

Task & responsibilities

• Prepare, cook, and present dishes while maintaining consistency in quality and flavour.
• Plan and design menus, introducing new dishes and seasonal specials to enhance variety.
• Estimate food, supply, and labour requirements to ensure cost-effective operations.
• Source and order high-quality ingredients, managing stock rotation and preservation to minimise waste.
• Monitor food quality, portioning, and presentation across all stages of production.
• Demonstrate cooking methods and guide staff on preparation techniques and kitchen procedures.
• Train, supervise, and mentor kitchen staff to build capability and maintain high standards.
• Collaborate with managers, dietitians, and front-of-house staff to deliver smooth service.
• Enforce hygiene, food safety, and workplace health regulations at all times.
• Ensure efficiency and organisation during busy service periods.

Qualification & experience

• Relevant qualification in Commercial Cookery and at least 1 year of full-time experience in a commercial kitchen.
• Strong knowledge of food preparation, cooking methods, and kitchen operations.
• Ability to maintain consistency in taste, quality, and presentation of dishes.
• Proven skills in menu planning, stock control, and cost management.
• Excellent teamwork, leadership, and communication skills.
• Flexibility to work varied shifts, including weekends and evenings, as required.