Tasks required include: • Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized• Plating and presenting meal items as per the Chef's instructions• Demonstrate a commitment to total customer satisfaction through the provision of excellent product quality and presentation.
• Demonstrate competency in all duties as required for the position as outlined in the relevant Award / Agreement / Contract.
• Follow property procedures with respect to grooming, performance and conduct standards, occupational health and safety, emergency procedures and all other property policies and procedures as detailed in the employee handbook / department procedure manual / company policy manuals.
• Use safe manual handling techniques at all times and take a consultative role to assist in achieving a healthy and safe working environment.
• Ensure all operating equipment is in good working order, reporting any unsafe work conditions, faults, and repairs or cleaning needs to appropriate department.
• Comply with work practices and wear protective clothing where it is necessary and has been provided by the establishment.




• Maintain procedures to minimise our impact on the setting and prevent pollution.
• Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimisation.
• Treat customers and colleagues from all cultural groups with respect and sensitivity.
Key Selection Criteria: • Demonstrate an ability to understand and enforce appropriate Legislation in regard to the health requirements of the local council• Demonstrate an ability to maintain accurate records in all kitchen reporting• Demonstrate an ability to communicate with staff, provide leadership and to promote a team environment Requirements: Associate degree, Advanced Diploma or Diploma in relevant field.
Certificate III or IV in Commercial Cookery.
At least 1 to 2 years of relevant experience as a Chef or equivalent role.
Certificate IV in Commercial Cookery / Certificate IV in Kitchen management or a higher relevant hospitality qualification.
Priority will be given to people who have previous work experience in Nepalese restaurants.
Ability to train, motivate and counsel staff in relation to performance issues.
Exceptional levels of cleanliness and organisation.
Management, communication and organisational skills.
Team player and able to work in a busy environment

📌 Chef (Queensland)
🏢 4H Group
📍 Queensland