Chef level 4

KEY RESPONSIBILITIES

• Uphold and enforce all food safety, hygiene, and sanitation standards in accordance with company policies and relevant regulations.

• Assist with the creation and development of seasonal menus, including accurate recipe costing and menu pricing.

• Lead by example in food preparation and cooking while working collaboratively with the kitchen team.

• Maintain a clean, organised, and safe kitchen and work environment at all times.

• Assist with the training, supervision, and development of junior kitchen staff.

• Work independently and take initiative when required.

• Work efficiently and remain calm under pressure in a fast-paced kitchen environment.

• Maintain strong attention to detail and high food quality and presentation standards.

• Accurately follow and maintain standardised recipe cards and portion controls.

• Perform across all areas of kitchen operations, including the preparation and presentation of desserts.

Skills, Experience, and Qualifications Required:

• Minimum 1 year of full-time experience working as a Chef.

• Certificate IV in Commercial Cookery (or equivalent) is required.

• Strong knowledge of food preparation, cooking techniques, and kitchen operations.

• Ability to work effectively under pressure and manage multiple tasks simultaneously.

• Excellent organisational, communication, and teamwork skills.

• Ability to work independently and collaboratively within a kitchen team.

• High attention to detail and commitment to consistently delivering high-quality food.

• Good understanding of food safety, hygiene, and workplace health and safety requirements.

• Food Safety Supervisor certification is preferred.