Chef

Chef:

Key Duties and Responsibilities

• Plan and organise food preparation and cooking activities for café and corporate catering service.
• Prepare and cook a wide range of breakfast, lunch and catering dishes in accordance with established recipes and standards.
• Prepare meat, poultry, seafood, pasta, rice, vegetable, salad and other menu items.
• Prepare sauces, marinades, dressings, accompaniments and other components required for daily service and catering orders.
• Monitor the quality of dishes throughout preparation, cooking and presentation.
• Ensure food is prepared consistently in accordance with portion, presentation and quality standards.
• Assist with menu planning and development of café specials and catering options.
• Estimate food requirements and assist with controlling food and labour costs.
• Order and monitor food supplies and maintain appropriate stock levels.
• Check the quality, freshness and suitability of ingredients received from suppliers.
• Manage food storage, stock rotation and temperature-control procedures.
• Coordinate food preparation for corporate catering orders, including boxed meals, buffets, platters and function catering.
• Prepare dishes for customers with special dietary requirements where required.
• Discuss food preparation and service requirements with management, kitchen staff and front-of-house staff.
• Supervise and guide cooks, kitchen hands and junior kitchen staff where required.
• Demonstrate cooking techniques and appropriate food-preparation procedures.
• Maintain high standards of food safety, hygiene and workplace health and safety.
• Ensure kitchen equipment, preparation areas and storage areas are maintained in a clean and safe condition.
• Monitor food wastage and assist with improving kitchen efficiency and cost control.
• Ensure catering orders are prepared accurately and within required collection or delivery timeframes.

Skills and Experience

The successful candidate should have:

• Minimum 2-year experience working as a Chef in a café, restaurant, catering business or similar commercial kitchen.
• Experience preparing a broad range of breakfast, lunch and hot-meal dishes.
• Experience with corporate catering, function catering or high-volume food preparation is highly desirable.
• Strong knowledge of meat, poultry, seafood, pasta, vegetable and sauce preparation.
• Experience with menu planning and food-cost control.
• Good understanding of stock management, ordering and food storage.
• Sound knowledge of food safety and kitchen hygiene requirements.
• Ability to maintain consistent food quality and presentation across high-volume service.
• Strong organisational and time-management skills.
• Ability to manage multiple café and catering orders simultaneously.
• Ability to work independently and as part of a kitchen team.
• Strong communication and staff-supervision skills.
• Reliability, attention to detail and ability to work effectively under pressure.