Chef Cook

Key responsibilities:

• Prepare, cook, and present menu items to a high standard

• Follow standard recipes, portion controls, and presentation guidelines to maintain consistency

• Maintain strict food hygiene, safety, and cleanliness standards in line with regulations

• Plan and coordinate daily kitchen workflow to ensure smooth and timely service

• Monitor stock levels, receive deliveries, and ensure proper storage and rotation of ingredients

• Train junior kitchen staff in food preparation techniques, kitchen procedures, and safety standards

• Contribute to menu planning and development of new dishes as required

• Ensure food quality and presentation are consistently maintained to a high standards

• Prepared and delivered within service time standards

Requirements:

• Qualifications in commercial cookery (Cert IV or higher)

• Minimum 2 years of breakfast chef experience required.

• Ability to work in a fast-paced environment and handle pressure.

• Excellent attention to detail and organizational skills.

• A positive attitude and willingness to learn and grow.

• Food safety certification.

• Excellent verbal English skills to ensure communication during service.

• Strong written English skills to maintain food safety logs and read ordering dockets.