You will lead a team with two Chefs to support Farm To Table food preparation for our restaurant. We are open 7 days a week, however, the role is a 5 day work week (Weekends and Public Holidays must work). Your roles include:
• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs and scheduling the weekly work roster
• Refining menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Advising on choice of supplier based on Cost, quality and reliability of supplies
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices
