We are looking for a qualified and experienced Sous Chef to join our kitchen brigade. Must have a love for food, be able to produce a consistent product, thrive in a busy environment and have great communication and organisational skills. You will be responsible supporting the Executive Chef in our restaurant and conferencing kitchens, delivering consistently high-quality food across our property.

• Assist managing & supervising all aspects of kitchen including chefs and cooks.
• Prepare meals and assist in smooth running of the kitchen;
• Assist with ordering and maintaining inventory;
• Assist with menu planning and seasonal menu changes;
• Assist with management of kitchen and team;
• Quality control and assurance;
• Maintaining OH&S and hygiene standards;
• Assist in training where required and skilled to do so.

• Leading the kitchen teams across all four kitchens in the Domestic and International Lounges at Perth Airport (Terminals 3&4)
• Working closely with Neil Perry Consultants in order to create luxurious culinary experiences for our passengers.
• Create a welcoming and inclusive  work environment , where your team feel valued.
• Encourage and coach team members as you engage, train, and mentor them, paving the way for everyone's career.

Are you looking for:

• Job Flexibility?
• A career path with room for advancement?
• A company that nurtures your growth potential?

Join Marley Spoon and help us revolutionise the way people shop, cook and eat. We’re proud to have been recognised by the AFR as one of the Best Places To Work in Manufacturing & Consumer Goods. Enjoy flexibility, career growth, and immediate start opportunities. Make a real difference and apply today for our Junior Sous chef role at our Chefgood division.

Chefgood was founded in Melbourne by passionate chefs with the belief that “not all prepared meals are the same”. We are passionate about food and offering nutritious, delicious and high quality meals to our customers. We are proudly Australia's top rated ready meal delivery service.

We are looking for casual Production Chef's to support the kitchen operations team, at our Keysborough location.

The Role in a nutshell:

• Preparation process of getting raw foods ready to be turned into delicious meals.
• Ensure that all recipes are accurately scaled for production and that the necessary ingredients and equipment are available.
• Work closely with the production team to ensure that all products are manufactured to the highest standards of quality and consistency.
• Ensure all FSQA requirements are met and maintained in your area.
• Bulk cooking
• Ensure compliance with all regulatory requirements, including food safety and environmental regulations.

• At least 1 year industry experience.
• Cert 3 in commercial cookery.
• Current food handlers Certificate and be aware of working in a HACCP certified facility.
• Be task orientated and be strong in time management .
• Bulk cooking / Catering experience preferred.
• Will be working in a strong team environment
• Available Monday to Friday 6am - 3pm
• Physically fit and are able to lift up to 15kg bags of food items with ease.

• Enjoy discounted Marley Spoon boxes, conveniently delivered to your doorstep.
• Take advantage of free on-site parking, making your workday hassle-free.
• Immerse yourself in a workplace characterised by flat hierarchies and great team spirit.
• Thrive in an open, diverse, and inclusive atmosphere where over 50 nationalities come together.
• Unlock the opportunity to learn and explore across different functions and departments, nurturing your continuous growth and development.
• Get 24/7 support for your health and well-being through Sonder, ensuring you're at your best both in and out of work.

Our mantra is that growth is a shared journey #WhenYouGrowWeGrow. Our aim is to provide a supportive environment where everyone can flourish and achieve their full potential. 

If you're intrigued by what you've read and eager to learn more, take a look inside our company culture: https://www.youtube.com/watch?v=TSI4cTKabls.

Join a team that celebrates diversity, inclusion and flexibility. At Marley Spoon, we welcome all and strongly believe that different perspectives and backgrounds nourish our growth. With well-being as a key ingredient in our recipe for success, our commitment to supporting our team members is rooted in the belief that a healthier, happier workforce benefits us all.

Elevate your career by joining the prestigious Sofitel Brisbane Central, where excellence is not just a standard but a way of life. We are currently seeking full time, part time and casual Commis Chefs to join our culinary brigade in breakfast buffet, a la carte, and patisserie. The successful applicants will have relevant trade qualifications, thrive working in a fast-paced environment, be creative, have a positive upbeat attitude and be passionate about food and luxury guest service.

Commis Chef (Full Time, Part Time, Casual)

In this role you will be producing menu items for our signature buffet and a la carte restaurant dining. 

Commis Chef – Pastry (Casual)

In this role you will bring to life the creations of our French boulangerie, Chou Chou. You will work as part of a small team to produce pastries and gateaux for Chou Chou and other hotel areas.

Elevate your career by joining the prestigious Sofitel Brisbane Central, where excellence is not just a standard but a way of life. We are currently seeking a full time Demi Chef to join Sofitel Brisbane Central’s culinary brigade.

As an experienced member of the kitchen team, you will assist to supervise operational aspects of the kitchen and junior Chefs, and ensure food hygiene and safety procedures are followed.

• Demonstrate ‘ownership’ of the outlet through commitment to the following areas of responsibility:
• Through the Chef de Parties and Kitchen Brigades hands on supervision of the food service operations on a day to day basis.
• Ensure food standards, preparation, presentation and cooking techniques meet hotel standards and maintained at that level.  Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
• Strive continually for innovative, quality, value for money food, which is presented and served in the most complimentary way.
• Collate, photograph and cost all recipes.  Ensure they are followed accurately, and to the Hotel standards. Food is to be checked and tasted at all times and at the beginning of every service to check for freshness and quality.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Work closely with the front of house team to meet food and beverage operational objectives.
• Co-ordinate the weekly food requirements with regards to purchasing with consideration for delivery times, shelf life, forecasted sales and storage capabilities.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Ensure that all kitchen staff are fully briefed prior to commencing their shift.  Delegate duties to the shift Kitchen Brigade so all aspects of the shift are covered promoting a team working environment.
• Encourage Kitchen brigade to be aware of market needs and trends so their product meets these requirements.
• Take responsibility to ensure all required tasks and delegated projects are completed accurately and within given time frames.

• Operate as part of the Kitchen team in the pastry section with the highest level of professionalism and organisation.
• Work within the pastry section and take corrective action where appropriate and within company guidelines if standards are not met.
• Complete tasks in the production of pastries and desserts under the direction of the Restaurant Chef as required.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Sofitel Brand Standard guidelines and maintained at that level.
• Meet and exceed guest expectations, enabling the Food and Beverage operation of each department to be recognised as purveyors of consistent, quality and value for money cuisine.
• Assist with training Commis Chefs and apprentices to desired standard this includes full working knowledge of the section and department.
• Ensure the highest possible standard of hygiene is practised and maintained by the pastry section within the kitchen team to meet Health & Safety regulations and HACCP food preparation guidelines.

About the job…

We have rare opportunity for a Senior Chef de Partie to join our amazing Culinary team (four month contract with possibility of extension).  To be successful in this role, you will have experience in a busy fast paced kitchen and will bring a fresh and innovative approach to our team.

Our promise to you:

1. We will respect and value your background and perspectives
2. We will work together with integrity
3. We will share our incredible pride for job, company and industry

What we ask of you:

1. Bring passion to all that you do
2. Listen, move fast and think innovatively
3. Speak up, have ideas and share them
4. Believe in customer service, and treating every person with kindness

The Opportunity…
As Senior Chef de Partie, you will be responsible for:

• Working alongside the kitchen team across outlets and events
• Leading and training all kitchen colleagues on menu execution, techniques, ALLSafe and HACCP
• Ordering stock and maintaining par levels
• Assisting in menu planning, implementation and execution
• Controlling food and wage costs, ensuring they come in on budget
• Assisting in special event planning and execution eg: BBQs, Christmas, New Years functions
• Assisting in changing menus for the benefit of regular return guests
• Menu costing experience

The Group

Proudly part of the Hornblower Group, Journey Beyond is a national business focused on bringing Australia’s most unique and iconic experiences to life. Our aim is to take guests beyond, to ignite their imagination and to transform the amazing into the breath-taking.

Our suite of iconic tourism brands stretches across Australia’s beautiful coastline and deep into the heart of our continent’s rich landscape. We own and operate Journey Beyond Rail Expeditions (The Ghan, Indian Pacific, Great Southern and The Overland), Rottnest Express, Cruise Whitsundays, Darwin Harbour Cruises, Sal Salis Ningaloo Reef, Outback Spirit, Melbourne Skydeck, Eureka 89, Journey Beyond Cruise Sydney and Horizontal Falls Seaplane Adventures.

About the role

Multiple opportunities exist for experienced and passionate Chefs to join the Journey Beyond Rail Expeditionson-train team, commencing in February 2024. You would be responsible for the high quality preparation and presentation of the fine dining menu on board our trains.

Reporting to the Chef De Partie on train in a permanent role, some of your responsibilities will include:

• Preparation of unique menu, ensuring high quality and guest satisfaction;
• Maintaining levels of stock and inventory;
• Hygiene, cleanliness and general safety of all staff working in food preparation areas; and
• Compliance with HACCP

About you

To be successful in this role you are passionate and proud of the food and service you deliver and are willing to go above and beyond for our guests.

Successful candidates must have:

• Certificate III in Commercial Cookery and minimum 3 years industry experience in fast paced culinary environment
• Current Senior First Aid certificate (or willingness to obtain).
• This position is physically demanding and will require you to work on your feet for long periods of time and in confined spaces.
• Be required to work away from home for up to 7 days at a time, working a one-week on, one week-off roster cycle. A unique lifestyle and opportunity for any chef!!
• Have professionalism, immaculate personal presentation in line with our company culture and enjoy engaging with our guests

What we offer

As well as a competitive hourly rate: 

• Generous discounts on Journey Beyond travel and experiences & up to 40% discount on Journey Beyond merchandise
• Employee referral policy payments
• Study Assistance opportunities
• Exclusive private health partnership with MediBank
• Access to leading Employee Assistance Program (EAP) providers

This is your opportunity to be part of a business with a passionate about quality food experience delivered with exceptional guest service.

If you are interested in this role, click 'apply now' to forward an up-to-date copy of your CV. Your Rail Journey starts here!

Oaks Broome Hotel are seeking a Chef de Partie to join the team at our Oak and Vine Restaurant on a full time basis. 

You will be joining a hard-working, professional and friendly kitchen team involved in the delivery of an outstanding product and service to our guests. You will take responsibility for assisting in the daily kitchen operations.

Key Responsibilities Include:

• Work alongside, direct and support kitchen team members ensuring excellence and consistency in the product delivered to customers
• Assist other Chefs with monitoring all food being served by the Kitchen is of a high quality & accurate portion size
• Maintain stock control through recording & monitoring wastage, accurate periodical stocktakes, effective ordering/receiving and storage
• Investigate, explain & report on any financial or stock data
• Devise new menu items in consultation with other Chefs

Food & Beverage will be the hero of the Mercure Brisbane Spring Hill hotel, with it’s stand-alone restaurant and event spaces which will offer both guests and visitors a diverse array of flavours and culinary techniques. The Hotel currently houses an alfresco restaurant, six event spaces and two commercial kitchens.

This is the perfect opportunity for an experienced Executive Chef who is looking for a new challenge. An individual who is not only strategic in their thinking, but is prepared to get on the tools when required.

You will play a pivotal role in orchestrating flawless culinary experiences for our restaurant as well as our events and banquets spaces, leaving a lasting impression on our guests. Your remarkable leadership skills and unwavering commitment to guest satisfaction will cultivate a lively and harmonious work environment that nurtures individual growth and camaraderie.

What you’ll be doing:

• Building and designing food menus across all facets of the guest’s food journey complimenting the diversity of our customers
• Utilise your extensive skills and proficient management style to both support and enhance MICE product reputation
• Engage, train and mentor team members through an encouraging and coaching approach creating a career pathway for all
• Delivering consistent, high-quality dishes whilst maintaining food costs
• Adhering to local regulations concerning health, safety, or other compliance requirements & will have an understanding of Food Safety management

• Kitchen Excellence: Maintain a clean and organized kitchen for efficient and safe food preparation
• Creative Collaboration: Work closely with a dynamic kitchen team, adding your flair to exciting culinary creations
• Inventory Support: Assist in managing kitchen stock to keep the workflow smooth and ingredients well-stocked
• Culinary Passion: Join us in creating exceptional dining experiences - apply your skills and be part of our exciting team!

We have an opportunity for an experienced Chef de Partie to join our team. This is a Full time role where you will have an opportunity to work both in our Restaurant and also in our Poolside Outlets. Initially this role will see you working in our Food truck at Summer Salt or Poolside at Breeze Café. Rosters are advised two weeks out so you can really find the balance with work and home life. Your professionalism, passion, commitment and respect will be rewarded by our Executive Chef taking a keen interest in your career and future progression.

We offer a high quality, award winning dining experience with a strong emphasis on local fresh produce, our kitchen caters for multiple food and beverage outlets across the resort.

You may have extensive Restaurant and or Cafe experience but are looking to expand your skills outside of this environment. If you enjoy the fast pace and challenge that a multiple F & B outlet venue can offer, please read on..

A little bit about us: Nestled on fifty acres of absolute beach front paradise, Elements of Byron is an award-winning resort offering luxury accommodation options, world-class resort facilities and unforgettable experiences. Barefoot luxury at every step.

• Previous experience in a Restaurant, Cafe or high volume catering environment
• Full availability including weekends and public holidays
• Able to commit to a min of 6 months or longer
• Relevant commercial cookery qualifications
• Able to adapt to busy periods with a sense of urgency
• Willingness to learn great techniques
• Able to follow recipes and plan your time accordingly
• Actively demonstrate pride in your work
• Comprehensive knowledge of food safety standards
• Only applicants that have permanent resident status or unrestricted rights to work in Australia will be considered

• Restaurant, Accommodation and Spa treatment staff discounts
• Uniform provided and parking available on site
• Employee Assistance Program
• Full Day Orientation and dedicated departmental training
• Annual and fortnightly staff awards
• Refer a friend incentive
• Stability and long term employment opportunities for the right candidate
• Work in a beautiful beach side award winning resort

Full time salary position, $71,610 + Super

Find out why our guests continually vote Treasure Island in the top 25 family hotels in Australia.  NRMA Treasure Island Holiday Resort is an award-winning Holiday Resort centrally located on the Gold Coast. We pride ourselves on excellent customer service and ensuring our guests have the best memorable holiday experience!

You will have a flair and passion for modern Australian dining, impeccable presentation and leadership qualities to motivate and direct a small team.  Our very own Galleons Bistro, is fully licensed and located onsite, for resort guests and open for, breakfast, lunch and dinner.  

What you will do:

You will work closely with our Resort Manager and Food and Beverage Manager to ensure our guests receive, good, honest, food - the opportunities are endless!

• Lead a kitchen team with clarity, direction, enthusiasm and a hands on approach
• Ensure all aspects of food preparation, cooking and presenting of dishes according to company guidelines and customer preferences 
• Effective management of the department roster 
• Effective management of waste, portion sizing and menu preference offerings 
• Ordering of food products to ensuring consistent menu availability. 
• Cost analysis and menu planning to ensure the resort food cost & KPI's are achieved
• Look to source local and cook fresh 
• Liaise with food service and restaurant management regarding customers order and general service of kitchen operations 
• Maintain a safe and hygienic working environment, to include proper storage of food, equipment, utensils and implements 
• Ensure, daily temperature checks of fridges, freezers, storage areas, deliveries and recording assessment where necessary 

What you will bring:

• A formal qualification in commercial cookery would be an advantage 
• Previous experience in a Lead or Head position in a restaurant, club kitchen, resort or bistro.
• Leadership experience in supervising other cooks and kitchen employees
• A working understanding of 'Food Safety' principles and workplace health and safety
• Experience in ordering and stock control
• Effective verbal communication skills
• Willing to be part of a greater team and jump in to assist the team and lead from the front

What’s in it for you? 

At Parks & Resorts we are not just about discounts (although you do get these too). We know everyone leads a life of their own and regardless of what stage you are at we have something to suit! 

• Progressive flexibility, leave and well-being benefits to balance all of life's priorities 
• Travel discounts on SIXT car rental, cruises, and accommodation at our award-winning NRMA Holiday Parks and Resorts. 
• Complimentary myNRMA membership including free Roadside Assistance & discounts on groceries, movie tickets, gift cards, gym memberships, attractions, restaurants and much more 
• “ME” day – one extra day of paid leave per year, called a ME Day, to use at any time during the calendar year 
• Market leading 18 weeks paid primary and 4 weeks paid secondary parental leave entitlements 
• Discounts on all NRMA insurance products including car, home & travel 
• Grow or progress your career and move around the country or across the NRMA Group's business with us. 

Know you belong:

At NRMA Parks & Resorts we celebrate and welcome difference and work together to create an inclusive workplace where our people feel respected, heard, valued and connected no matter what background or experience. From First Nations peoples, to gender, age, ethnicity, sexual orientation and different abilities, we welcome people from all walks of life and embrace unique perspectives.  

Are you nodding your head as you read this?  Ready to roll up your sleeves and really make a difference?

Apply now, we cannot wait to hear from you! 

As part of our recruitment process, all employees at NRMA Parks and Resorts are subject to mandatory pre-employment checks. 

We are seeking a experienced and passionate Chef to join the team at Oaks Broome Hotel on a Full Time basis.

This position will be responsible for assisting in the daily kitchen operations and as well as with the variety of conferences and events held at our property.

You will be joining a hard-working, professional and friendly Kitchen Team involved in the delivery of an outstanding product and service to our guests and expected to maintain strict quality and presentation standards.

Depending on your availability, you may be rostered for shifts on any day of the week in servicing our Breakfast, Lunch, or Dinner operations, or conferences and events.

Reporting to the General Manager, this hands-on role will involve:

• Work alongside, direct and support kitchen team members ensuring excellence and consistency in the product delivered to customers
• Assist other Chefs with monitoring all food being served by the Kitchen is of a high quality & accurate portion size
• Maintain stock control through recording & monitoring wastage, accurate periodical stocktakes, effective ordering/receiving and storage
• Investigate, explain & report on any financial or stock data
• Devise new menu items in consultation with other Chefs

Approved Sponsor – Oaks Hotels & Resorts Suites

Annual salary range: $70,000 - $90,000 (excluding superannuation)

Expected hours: 38 per week

Location: 99 Robinson Street, Broome WA 6725

The Role:

At Manly Pacific, we are looking for an experienced passionate Sous Chef who is self-motivated & enthusiastic to join our team at the stunning ocean-front hotel location the Manly Pacific. You will be responsible of managing our casual dining with a dash of French flair Restaurant, Bistro Manly. This position is on a Full-Time basis. 

Responsibilities:

1. Managing daily food preparation, production and implementation of menus which are designed to deliver innovative, safe food which meet market / customer needs and fall within budgeted guidelines.
2. Ensure food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level. Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
3. Strive continually for innovative, quality, value for money food which is presented and served in the most complimentary way.
4. Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen brigade to meet Health & Safety regulations and HACCP food preparation guidelines.
5. Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
6. Strive to implement the Accor Vision and demonstrate active use of Accor Values.
7. Oversees the kitchen team in the absence of the Executive Chef.
8. Participate in workplace consultation on matters pertaining to Work Health Safety (WHS), as per the hotels agreed arrangements. 

Demi Chef De Partie 
Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.

What you will be doing:

• Working on several orders at once
• Constantly keeping the station clean and sanitized
• Making sure their station is properly stocked with food and equipment
• Assumes 100% responsibility for quality of output from station
• Creating food of the highest quality and to the standards.
• Communicate effectively with the rest of the team and thrive for guest feedback

Oaks Cairns Hotel are looking for an experienced and passionate Head Chef to oversee the kitchen operations at our Oak & Vine Restaurant on a full-time basis. This integral position will be responsible for all aspects of running the busy and high preforming kitchen, as well as leading and guiding kitchen staff. 

Key Responsibilities Include:

• Supervising kitchen team members, ensuring excellence and consistency in the product delivered to customers.
• Development of new menus and associated costing.
• Running stock control and managing all BOH food and wage costs.
• Enforcing daily and weekly systems and procedures to ensure a high level of presentation, hygiene, service, and product quality.
• Ensuring compliance with all health and safety regulations and food standards.
• Recruiting, inducting, training and rostering of BOH team members

We are seeking a qualified chef who is interested in developing their culinary skills within the hotel environment. This is a casual position, with the potential to offer full time for the right candidate. All levels of chef are welcome to apply.

What you will be doing:

• Preparing meals and buffet service for our Hotel's breakfast, lunch, dinner & banqueting offering.
• Maintaining a clean and hygienic work environment whilst ensuring a product of high quality & presentation.
• Organizing an assigned section, ensuring it runs effectively & productively.
• Assisting and liaising with the Chef on duty as required.

Joining a strong and energetic Kitchen Brigade, you will be responsible for assisting in Breakfast, lunch and dinner shifts, with the potential to help lead the operation from time to time. Pullman Sydney Hyde Park also attract large conferences and events – hosting companies such as The Royal Commission, NRL & AFL teams, to smaller corporate companies. You will be a key player ensuring the service for these events run smoothly while also delivering creative and quality dishes for our guests.

Now more than ever, its important you understand food hygiene and can stay up to date with our cleanliness standards. As well as growing and developing, we want YOU to have the passion to THRIVE in a fast-paced Kitchen environment

WHAT YOU WILL BE DOING:

• Work collaboratively with the Executive Chef to lead the kitchen team, and assist with general tasks such as ordering, timesheet approvals (within Award provisions) and representing the Kitchen team at Resort meetings such as Banquet Operations.
• Maintain excellent presentation standards and cost control for all food items, maintaining recipe standards.
• Prepare mis-en place as required
• Participate in creating various exciting menu items
• Ensure strict stock rotation and minimum wastage
• Maintaining Accor’s high standards in food hygiene and quality, with a working understanding of and the ability to maintain food safety standards and HACCP, in addition to ALLSafe

Do you thrive in the kitchen?  We are hiring for multiple chef roles to share their creative flair with our kitchen team. We currently have positions available for Demi Chef, Chef de Partie, and Head Chef.

We are hiring for multiple positions across Sydney, Melbourne, and Brisbane!

As our next Demi Chef, you will:

• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency. 
• Maintain strong product knowledge of menu items and seasonal ingredients
• Ensures adequate support, leadership and training is provided to kitchen Team Members of a lower level.
• Facilitate open communication with Management to ensure understanding of cuisine standards
• Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times. 
• Ensures supplies and resources are maintained to within par levels
• Ensures completion of daily mise-en-place lists
• Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
• Undertaking of kitchen duties, including cleaning of equipment and preparing service

As our next Chef de Partie, you will:

• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service. 
• Oversees training, growth and development of kitchen Team Members of a lower level, ensuring consistent leadership is demonstrated in the kitchen during service periods.
• Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency. 
• Keep up to date with industry changes by actively networking with industry peers and venues
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards
• Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times. 
• Ensures supplies and resources are maintained to within par levels
• Ensures completion of daily mise-en-place lists
• Oversees ordering and stock control 
• Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
• Undertaking of kitchen duties when required, including cleaning of equipment and preparing service areas

As our next Head Chef, you will:

• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service. 
• Responsible for achieving set profit targets for the outlet.
• Demonstrates superior product knowledge of menu items and seasonal ingredients and ensures this knowledge is filtered down to the wider kitchen team. 
• Keep up to date with industry changes by actively networking with industry peers and venues.
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods.
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards.
• Seasonal a-la-carte menu design and costing with expectation to capture both in-house and local markets.
• Implement daily/weekly specials 
• Banquet menu design to achieve a quality, easily marketed product that is cost effective.
• Assist in achieving set targets on cost of food.
• Monthly accurate stock takes of all consumables.
• Ensures supplies and resources are maintained to within par levels – overseeing ordering and stock control where necessary. 
• Ensures completion of daily mise-en-place lists. 
• Minimises wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage.
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times.