Key responsibilities

• Preparation of all menu items including entree, main and desserts
• Discussing with managers and other kitchen staff to address food preparation matters and ensure effective communication and coordination within the team
• Monitoring and assessing operational efficiency and quality output of the kitchen during the service
• Ensuring all meals are prepared by staff in accordance with approved recipes and presented to a consistent high standard
• Training, demonstrating and leading junior kitchen staff
• Preparing work flow schedules, food preparation lists and in place plans for food production according to menu and food volume requirements
• Planning food production requirements and organising availability of suppliers for the service period
• Assessing the operational workflow of kitchen team members and assisting them to prioritise workload to deliver a positive dining experience for customers
• Assisting in the efficient management of kitchen stocks and consumable items, including ensuring cost-effective and timely procurement of quality supplies in line with trading levels, minimising wastage and variances, and completing stocktakes promptly and accurately
• Maintaining kitchen equipment and tools in a hygienic and safe working condition to comply with company rules, food safety regulations, HACCP & OHS