Key Responsibilities

Menu Development: Create innovative and diverse menus that align with the theme and standards of Windsor Function Centre.

Modify menus based on guest feedback and seasonal availability.

Food Preparation: Ensure all dishes are prepared to the highest standard, with attention to taste, presentation, and hygiene.

Kitchen Management: Oversee the day-to-day operations of the kitchen, including managing staff schedules, training, and performance evaluation.

Inventory and Cost Management: Monitor inventory levels, order supplies, and manage the kitchen budget to ensure cost-effective operations.

Health and Safety Compliance: Maintain rigorous standards of cleanliness and food safety, ensuring compliance with all relevant health and safety regulations.





Customer Satisfaction: Engage with guests to ensure their dining experience meets or exceeds expectations, addressing any concerns promptly.

Qualifications and Skills

Proven experience as a Chef, or similar workplace.

Strong leadership and team management skills.

Creativity and passion for food, with a keen eye for detail.

Excellent organizational and multitasking abilities.

Solid understanding of budgeting and cost control.

Knowledge of various cooking methods and techniques.

Strong communication and interpersonal skills.

📌 CHEF (New South Wales)
🏢 NAMDEV ENTERPRISES
📍 New South Wales