chef

Designing and developing menus in accordance with customer demand, seasonal ingredients, kitchen capacity and business requirements;

Estimating food, labour and operating costs, and assisting with the ordering and control of food supplies;

Supervising the quality, taste, presentation and portioning of dishes throughout all stages of preparation and service;

Consulting with managers, kitchen staff and service staff regarding food preparation, menu execution and kitchen workflow;

Demonstrating cooking techniques and providing guidance to kitchen staff on food preparation methods and cooking procedures;

Preparing, seasoning and cooking a range of dishes in accordance with menu standards and customer expectations;

Ensuring that food safety, hygiene and workplace health standards are properly followed in the kitchen;

Assisting with the selection, supervision and training of kitchen staff where required;

Managing the proper storage, freezing and preservation of food items to maintain freshness, quality and safety