A Chef plans, organises and undertakes the preparation and cooking of food in a restaurant or other dining/catering establishment, ensuring meals are prepared to appropriate quality, presentation, hygiene and food-safety standards.

Suitable duties and responsibilities:

• Plan and develop menus in consultation with management, considering customer demand, seasonal availability, and operational requirements.
• Estimate food requirements, ingredient costs, and labour costs, and help control kitchen expenditure.
• Order food, ingredients and other kitchen supplies and maintain appropriate stock levels.
• Prepare and cook a variety of dishes in accordance with established recipes, menus and quality standards.
• Monitor dish quality throughout preparation, cooking, and presentation to ensure consistent standards.
• Inspect ingredients and food products for freshness, quality and suitability before use.
• Discuss food preparation and service matters with restaurant managers, kitchen staff and front-of-house employees.
• Demonstrate appropriate cooking techniques and guide cooks, kitchenhands, and other kitchen employees on food preparation and cooking procedures.
• Coordinate food preparation to ensure meals are prepared and presented efficiently during service periods.
• Ensure appropriate portioning, presentation and plating of meals before service.
• Maintain appropriate standards for storing, handling, freezing, and preserving food products.
• Ensure compliance with food hygiene, sanitation, workplace health and safety requirements throughout the kitchen.
• Explain and enforce hygiene and food-safety procedures among kitchen employees.
• Assist in selecting, supervising and training kitchen staff where required.
• Monitor kitchen equipment and work areas to ensure they are clean, safe, and operational.
• Assist with managing food wastage, stock rotation and inventory control.
• Prepare meals according to customer requirements, including special dietary requirements where applicable.

Benefits

Maternity leave

Visa sponsorship

Task & responsibilities

• Prepare and cook Mexican dishes, including tacos, tortillas, slow-cooked meats, beef dishes, salsas and accompaniments.
• Plan menus and help develop new dishes in consultation with management.
• Monitor food quality, portioning and presentation throughout preparation and service.
• Estimate food requirements and costs and order ingredients and kitchen supplies.
• Check ingredient freshness and quality, and maintain appropriate stock rotation.
• Coordinate kitchen operations and food preparation during busy service periods.
• Maintain consistent recipes, flavours and presentation standards.
• Train and supervise cooks and other kitchen staff where required.
• Ensure compliance with food safety, hygiene, storage and sanitation requirements.
• Minimise food waste and help control kitchen costs.
• Cater for special dietary requirements and customer requests where appropriate.
• Maintain a clean, safe and efficiently organised kitchen.

Qualification & experience

Certificate III & IV in cookery or hospitality

Experience: Kitchen: 3 years (Required)

Experience in Mexican Restaurants is preferred.

Full working rights are essential