Chef

• planning menus, estimating food and labour costs, and ordering food supplies
• monitoring quality of dishes at all stages of preparation and presentation 
• discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
• demonstrating techniques and advising on cooking procedures
• preparing and cooking food
• explaining and enforcing hygiene regulations
• selecting and train staff
• freezing and preserve foods

Requirements:

Completion of a Certificate IV in Commercial Cookery or an equivalent

Minimum 3 years experience as a Chef

Proficiency in culinary techniques and a comprehensive understanding of food preparation.

Have good communication skills and attitude, familiar with teamwork.

For applicants seeking sponsorship, the following criteria must be met in addition to the above:

Possession of a valid English language certificate is mandatory, with a minimum overall score of 5.5 and no individual component scoring below 5.0 on the IELTS test.