Kitchen management skills and efficient use of time and resources
Food preparation, cooking and plating skills
Creative use of ingredients and recipe design
Ability to cover all work lines, as needed
Leadership and decision‐making skills
Positive communication and interpersonal skills
Rapid problem identification and resolution
Ability to work under pressure
Ability to work as part of a team
Duties:
Assisting the chef with the day‐to‐day running of the kitchen
Designing menus together with the head chef
Preparing, cooking and presenting food in accordance with restaurant standards
Supervising the work of the kitchen brigade
Ensuring dishes are prepared and presented in accordance with recipes
Deputising for the head chef where absent
Ordering food provisions, performing stock control and overseeing inventory management
Ensuring that all kitchen operations are in compliance with food hygiene (HACCP) and safety regulations
Coordinating staff training and development
Managing and resolving any issues that may arise quickly and efficiently
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📌 Sous Chef (Brisbane)
🏢 Upper Ed
📍 Brisbane