Menu Planning: Create, design, and cost seasonal menus or daily specials.
Kitchen Management: Direct the kitchen brigade, schedule shifts, and oversee food preparation and service standards.
Quality Control: Inspect and approve every dish before it leaves the pass to ensure consistency and presentation.
Inventory & Cost Control: Manage food costs, order ingredients, liaise with suppliers, and complete stock takes.
Staff Leadership: Hire, train, mentor, and evaluate kitchen staff and apprentices.
Compliance: Ensure adherence to food safety, hygiene, and work health and safety (WHS) regulations

Skills & Qualifications
Culinary Expertise: Extensive cooking background across multiple kitchen stations with a refined palate.
Leadership & Organization: Solid capacity to manage high-pressure settings, resolve conflicts, and delegate tasks.
Financial Acumen: Experience working within profit margins, food cost targets, and inventory budgets.
Education & Training: Typically requires a vocational qualification such as a Certificate III in Commercial Cookery (in Australia) and a certified Food Safety Supervisor certificate, alongside 5+ years of kitchen experience.
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📌 Chef Albany
🏢 International Catering & Accommodation Services
📍 Albany