Responsibilities:
· Ensuring that all food is of excellent quality and served in a timely manner.
· Training staff to prepare and cook all the menu items.
· Taking stock of ingredients and equipment, and placing orders to replenish stock.
· Overseeing all kitchen operations.
· Enforcing safety and sanitation standards in the kitchen.
· Keeping up to date with industry trends.
· Receiving feedback and making improvements where necessary.
Requirements:
· Past experience as a working chef.
· Advanced knowledge of the culinary arts.
· Perfectionism in sanitation and quality control.
· Expert multitasking ability.
· Great leadership and interpersonal skills.
· Ability to run stocktaking and place orders for resupply
· Exemplary work ethic in a high-pressure environment.
· Passion and pride for delighting people with food.
· Able to work on weekend and public holiday
