The Last Local. Come in and take your pick from our range of beers brewed on the premises and enjoy all the other delights we have to offer. We couldn’t do without our fantastic staff and all our regulars who make coming to work a pleasure every day!
For the best team we are looking for a perfect Full - time chef with min 2 years if exp. The annual salary offered will be between $73,000 - $82,000.
Duties to perform
Menu Planning: Creating and designing menus that highlight seasonal ingredients and align with the restaurant's concept.
Food Preparation: Overseeing the preparation and cooking of dishes, ensuring that food is prepared to the highest quality.
Staff Management: Supervising kitchen staff, including hiring, training, and scheduling.
Quality Control: Ensuring that all food served meets safety and quality standards, including proper storage and handling.
Inventory Management: Ordering supplies and managing inventory to minimize waste and ensure availability of ingredients.
Budgeting: Managing the kitchen budget, including food costs and labor expenses.
Presentation: Ensuring dishes are plated attractively and consistently.
Collaboration: Working closely with other kitchen staff and front-of-house employees to ensure smooth service.
Health and Safety Compliance: Maintaining cleanliness and adhering to health regulations to provide a safe kitchen environment.
Creativity and Innovation: Experimenting with new recipes and techniques to keep the menu fresh and exciting.
APPLY if interested.
For the best team we are looking for a perfect Full - time chef with min 2 years if exp. The annual salary offered will be between $73,000 - $82,000.
Duties to perform
Menu Planning: Creating and designing menus that highlight seasonal ingredients and align with the restaurant's concept.
Food Preparation: Overseeing the preparation and cooking of dishes, ensuring that food is prepared to the highest quality.
Staff Management: Supervising kitchen staff, including hiring, training, and scheduling.
Quality Control: Ensuring that all food served meets safety and quality standards, including proper storage and handling.
Inventory Management: Ordering supplies and managing inventory to minimize waste and ensure availability of ingredients.
Budgeting: Managing the kitchen budget, including food costs and labor expenses.
Presentation: Ensuring dishes are plated attractively and consistently.
Collaboration: Working closely with other kitchen staff and front-of-house employees to ensure smooth service.
Health and Safety Compliance: Maintaining cleanliness and adhering to health regulations to provide a safe kitchen environment.
Creativity and Innovation: Experimenting with new recipes and techniques to keep the menu fresh and exciting.
APPLY if interested.
