Chef

Chef - Central Kitchen Food Catering Work Scope Food preparation and cooking – carry out daily production tasks according to recipes and quality standards Kitchen operations responsibility – manages assigned kitchen operations and ensure tasks are completed accurately and on time Resource planning support – support planning and monitoring of ingredient and goods usage as required Food cost awareness – monitor ingredient usage and support efforts to minimize wastage Quality control – check finished products for taste, consistency, hygiene, and food safety before dispatch Menu contribution – support the planning and development of new and seasonal menu items Collaboration – work with office and operations staff to discuss ideas and resolve operational matters Other duties – perform any other tasks as assigned

Requirements Culinary qualification (e.g. WSQ, ITE, or equivalent) preferred, or equivalent relevant experience Prior experience as a Chef/Cook in a central kitchen, catering, or commercial kitchen setting Working knowledge of food safety and hygiene standards (Basic Food Hygiene Certificate a plus) Able to work in a fast-paced kitchen environment, including standing for extended periods Strong sense of taste, consistency, and presentation standards Team player with good communication skills Able to work shifts, including weekends/public holidays as required by production schedules