Job description

• On the job training
• Costing and planning of menus.
• Control of food quality, costs, stock-take & waste management.
• Cooking meals stove top and oven.
• Prepare sauces & products – cooking and seasoning.
• Plating up and dressing of meals for service.
• Sourcing of all menu items.
• Checking the quality of all products.
• Supervision of kitchen staff.
• Clean & maintain food storage equipment, including temperature Checks.
• Reporting to head chef of any improvement, concerns or issues related to the kitchen or restaurant.
• Maintain working understanding and comply with Food quality standards and workplace, Health and Safety requirements. Job Duties: Prepare, season and cook food as directed, meeting dietary requirements where required, Follow recipes and presentation specifications, Operate standard kitchen equipment safely and efficiently, Oversee and manage kitchen operations, Clean and organise kitchen and equipment in adherence to hygiene and safety regulations, Preserve and store foodstuffs in appropriate temperature-controlled facilities, Train apprentices and other kitchen staff. Complete COVID Safe training & ensure safe work place practices are followed