Head Chef

The Chef is responsible for the preparation of high-quality food in a timely, efficient, sanitary, and consistent manner. The Chef must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. The Chef must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat in a kitchen environment.
Duties: Preparing ingredients (vegetables, seafood, meats, rice, soups, garnishes, etc.) Look after all sections in our kitchen and provide support if necessary. Making sauces and seasoning food Cooking the menu when orders are received Placing food on plates and making sure it looks good and clean Checking and ordering stock and ensuring all food products are fresh and usable Ensuring the hygiene of kitchen equipment/tools/appliances Training cooks/junior chefs and providing induction training to new staff Instructing junior chefs, cooks, and other workers in the preparation, cooking, garnishing, and presentation of food Be responsible for all matters in the kitchen Discussing seasonal specials, weekly specials, and new menu items with the Head Chef and Director Qualification - Certificate IV with a minimum of 2-3 years work experience Job Type: Full-time
Pay: $73,150.00 – $75,000.00 per year
Schedule: Evening shift Morning shift Public holidays Weekend availability Education: Certificate I - IV (Preferred) Work Location: In person
#J-18808-Ljbffr