CHEF/COOK

Key Responsibilities Prepare, cook and present dishes according to the company's recipes, menu specifications and quality standards.

Plan and organise daily food preparation, including washing, cutting, portioning and storing ingredients.

Monitor food freshness, ingredient quality and stock levels to minimise wastage.

Maintain consistency in taste, presentation, portion size and food quality.

Ensure compliance with food safety, personal hygiene and kitchen sanitation requirements.

Maintain cleanliness of kitchen equipment, utensils, workstations and food storage areas.

Monitor food inventory and inform the supervisor when ingredients require replenishment.

Coordinate with other kitchen staff to ensure timely preparation and service of orders.

Assist with menu preparation, recipe improvements and the development of new dishes where required.

Follow workplace safety procedures and other reasonable instructions related to kitchen operations.

Job Requirements Relevant experience in food preparation and cooking is preferred.

Applicants with relevant culinary training or qualifications are welcome.

Knowledge of food safety, kitchen hygiene and proper food storage practices.

Ability to follow recipes, maintain consistent food quality and manage food preparation efficiently.

Ability to work collaboratively in a kitchen environment and communicate effectively with team members.

Good organisational skills and the ability to manage multiple food preparation tasks during busy periods.

Willingness to work shifts, weekends and public holidays, where required by the business.

Ability to work in a fast-paced environment and maintain cleanliness and safety standards.