Chef

1. Preparing and cooking a variety of menu items to exacting standards
2. Maintaining a clean and organized kitchen environment
3. Lead, collaborating with culinary team to develop new menu items and improve
4. existing dishes
5. Ensuring compliance with all health, safety, and food hygiene regulations
6. Providing exceptional customer service and a positive dining experience for our guests
7. Assisting with inventory management and ordering of supplies as needed

Qualification and work experience

1. Minimum qualification – Certificate IV in Commercial cookery with at least 12 months work experience in a similar fast-paced, high volume hospitality environment
2. Fluency in English and ability to speak an Asian language is an advantage but not compulsory
3. Strong knowledge of food preparation, cooking techniques, and presentation
4. Excellent time management and multitask skills to thrive in a busy kitchen
5. Passion for creating delicious, high-quality meals and a commitment to delivering exceptional customer service
6. Ability to work well in a team and collaborate with other kitchen staff