Chef

Tasks & responsibilities

Key Responsibilities:

• Plan Menus: Work with management to plan and design menus that meet customer expectations while estimating food and labor costs.
• Order Supplies: Manage the ordering of food supplies, ensuring that the kitchen is always stocked with fresh ingredients.
• Monitor Quality: Oversee the preparation and presentation of dishes to ensure they meet the highest standards.
• Collaborate with Team: Discuss food preparation issues with managers, dietitians, and kitchen and waiting staff to ensure smooth operations.
• Food Preparation: Prepare and cook food to meet the restaurant’s quality standards.
• Enforce Hygiene Standards: Explain and enforce hygiene regulations to ensure a clean and safe kitchen environment.
• Train Staff: Train and mentor kitchen staff to maintain consistency in food preparation and service.
• Handle Food Storage: Manage the freezing and preserving of food to maintain freshness and minimize waste.
• Food and Beverage Knowledge: Demonstrate a strong understanding of food and beverages, contributing to the overall dining experience.
• Work Under Pressure: Ability to work efficiently in a fast-paced environment and deliver excellent service standards under pressure.
• Implement Procedures: Show a proven ability to implement workplace procedures and ensure they are followed by all kitchen staff.
• Build Business Success: Display motivation and initiative in driving the business’s success through your efforts and those of your team.
• Strength in Food and Beverage Service: (Desirable) Demonstrated strength in food and beverage service.
• Current RSA Certificate: (Desirable) Possess a current Responsible Service of Alcohol (RSA) certificate.
• Stock Management: Work with other cooks and chefs to efficiently manage provisioning, purchasing, and overseeing stock levels.