As a Chef/Cook, you will take a leading role within the kitchen, overseeing food preparation, menu execution, stock control, and maintaining high culinary standards. You will contribute to menu development and help mentor junior kitchen staff. 

Key Responsibilities 

Cook '

-Prepare and cook food to a high standard. 

-Ensure food presentation meets company expectations. 

-Maintain cleanliness and organization of kitchen work areas. 

-Monitor stock levels and report shortages. 

-Follow food safety and hygiene requirements at all times. 

-Assist with receiving and storing deliveries. 

Chef 

-Lead kitchen operations during service periods. Prepare, cook, and present high-quality dishes. 

-Assist with menu planning and development. Manage stock ordering, inventory, and food costs.

- Supervise and train kitchen staff. 

-Ensure compliance with food safety regulations and kitchen procedures. 

-Maintain a positive and productive kitchen environment. 

-Essential Requirements Cook Minimum 1 to 2 years' experience in a commercial kitchen.

-Knowledge of food preparation and kitchen operations. 

-Understanding of food safety and hygiene requirements. 

-Strong work ethic and ability to work under pressure. 

-Excellent teamwork and communication skills. Chef **      

-Relevant trade qualification (Certificate III or higher in Commercial Cookery). Minimum 2 years' experience as a Chef. 

-Strong knowledge of food preparation, 

-menu planning, and kitchen management.

-Ability to lead and mentor kitchen staff. 

-Sound understanding of food safety and HACCP principles. 

-Strong organizational and time management skills.