Your tasks
- Perform hands-on food preparation, cooking and plating while managing the assigned kitchen section.
- Ensure consistency in food quality, taste, presentation and portion control according to established standards.
- Prepare and maintain adequate mise en place to ensure smooth and timely kitchen service.
- Monitor stock levels, ensure proper food storage and minimise wastage.
- Maintain cleanliness and comply with food safety, hygiene and workplace safety standards.
- Provide hands-on guidance and support to junior kitchen staff.
- Work closely with the Head Chef and Sous Chef to ensure smooth kitchen operations, particularly during peak service periods.
Requirements
- Minimum 2 years of relevant culinary experience in a restaurant or professional kitchen.
- Strong hands-on cooking skills and knowledge of food preparation techniques.
- Able to independently manage an assigned kitchen section while supporting the wider kitchen team.
- Good time management, attention to detail and organisational skills.
- Positive working attitude with strong teamwork and communication skills.
- Able to perform effectively in a fast-paced kitchen environment.
- Possess a valid WSQ Food Safety Course Level 1 certification or be willing to obtain the required certification before handling food.
- Able to work rostered shifts, including weekends and public holidays.
