Key Responsibilities 

• Plan and develop menus for the harbour’s regular lunch and dinner services, including seasonal and locally inspired dishes that utilise fresh produce and local seafood. 
• Estimate the quantities and costs of food ingredients and kitchen labour required for daily operations, seasonal menus and larger group dining events. 
• Monitor the quality of dishes throughout preparation, cooking and plating to ensure meals meet the venue’s required standards for taste, consistency and presentation. 
• Communicate with management and kitchen and front-of-house staff regarding food preparation requirements, menu items, service demands and any issues affecting the quality or timely delivery of meals. 
• Demonstrate appropriate food preparation and cooking techniques to kitchen staff and provide guidance on cooking procedures to maintain consistency across the kitchen. 
• Prepare and cook a range of meals for lunch and dinner services, including dishes incorporating fresh local produce, seafood and crayfish, as well as items prepared for specially curated group menus. 
• Explain, implement and monitor food hygiene, food safety and kitchen sanitation procedures to ensure food is handled, prepared, stored and served in accordance with required standards. 
• Assist with the selection, induction and training of kitchen staff where required, providing practical instruction in food preparation, cooking techniques, kitchen procedures and quality standards.   
• Apply appropriate methods for freezing, storing and preserving food products to maintain their quality, freshness and suitability for use in the kitchen.

Qualification

•  AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2)
• Minimum 1- 3 year experience required