QUALIFICATION AND SKILLS

• Certificate III, or equivalent, in Commercial Cookery.
• Knowledge of safe food handling practices
• Previous culinary experience in kitchens offering high quality/consistency of food.
• Ability to work as part of a dynamic team and take direction.
• Ability to multitask under pressure
• Flexibility in work hours, including evenings and weekends, as well as the ability to work within a fast-paced environment.
  Job Type: Full-time
  Pay: $65,000.00 – $77,000.00 per year

Benefits:

• Salary packaging

Work Location: In perso

· Creative menu design incorporating seasonal produce and trends.
· Deliver high quality and consistent food across the venue, ensuring preparation is line with standardised recipes.
· Ensure freshness of all food products, quality cooking techniques and delivery of menu items within a timely manner.
· Continually seek feedback on improvements that maximises customer experience and profitability.
· Minimising food waste through utilising effective cooking techniques, delivering consistent food and awareness of orders.
· Ensure stock rotation is maintained throughout the kitchen.
· Assist with supervision and training of junior/trainee kitchen team members.
· Work efficiently and effectively.
· Ensure compliance in food safety and hygiene standards.
· WH&S Compliance
· Ensure the effective adherence and implementation of all policies and procedures.
· Take care of your health and safety and ensure the safety and wellbeing of others is not put at risk by your actions or omissions, comply with reasonable instructions provided by Margi in the interests of health and safety, including the reporting of injuries, incidents and hazards promptly (at least within 24 hours), and cooperate with Margi to meet its health, safety and environmental duties and responsibilities.
· Assist the management team in establishing goals for the kitchen, and implementing profit initiatives.
· Any other duties as required or directed.