Total 35 cake pastry chef job vacancies in NSW - Sydney - City & Inner West

Hospitality Training Network ( HTN ) is seeking an eager and dedicated Apprentice Pastry Chef to join the team with La Doree !
What youll get is a nationally recognised certification that can take you around the world.
It all starts here, so read on heres some of the benefits:

Earn a full-time wage as you learn and gain your recognised Qualification: Certificate III in Cake and Pastry (FBP30321)
Full uniform and tool kit provided to set you up from the start.
Tailored and flexible training from skilled professionals
Specialist mentoring and support with check-ins every 6 weeks and always available contacts
Opportunity to build your experience at more than one employer!

Location:
Greenacre NSW
La Doree is a Halal French Patisserie creating the finest edible masterpieces. From creating the finest cakes for any occasion to mini desserts ... Click here to view more detail / apply for Pastry Chef Apprenticeship ? 2nd Year ? La Doree

Pastry Lead Commis
Sydney NSW
Pastry
Full time
$72,558.72 + Superannuation
Synonymous with excellence and built from humble beginnings alongside undying passion and determination, Sonoma Baking Company is one of the world’s most respected artisan bakeries.
At Sonoma we never take for granted our origins, and always remember the journey. In doing so, we never forget that our people are our business. We are both a product and service business, and we own every part of its delivery by never accepting compromise, by sweating the detail and giving rise to each day; to be trusted for delivering the very best quality as the best artisan bakery in Australia and beyond.

About the Opportunity:
We are seeking an experienced Pastry Lead Commis that has a strong work ethic, has the ability to work individually but love being part of a team.
You enjoy good team camaraderie and have a can-do attitude. Reporting to the Storeman, you work well as an individual and collaboratively in a high-performing team in a culture that encourages you to push yourself for greater.
Responsibilities:
1. Bakery Production:
• Assist in the preparation and production of various baked goods, including bread, pastries, and desserts, according to established recipes and procedures.
• Ensure consistency in product quality, portion sizes, and presentation.
• Monitor inventory levels of baking ingredients and supplies and communicate any shortages or discrepancies to the appropriate personnel.
2. Kitchen Organization and Cleanliness:
• Maintain a clean and organized work environment in accordance with food safety and hygiene regulations.
• Regularly clean and sanitize kitchen equipment, utensils, and work surfaces.
• Properly store and label ingredients and prepared food items to prevent cross-contamination and spoilage.
3. Team Leadership and Training:
• Provide guidance and support to junior kitchen staff, including commis chefs, kitchen assistants, and apprentices.
• Lead by example and demonstrate proper cooking techniques, food handling procedures, and safety protocols.
• Conduct training sessions as needed to ensure all team members understand their roles and responsibilities.
4. Quality Control:
• Conduct regular inspections of baked goods to ensure they meet quality standards in terms of taste, texture, and appearance.
• Address any issues or concerns related to product quality or consistency promptly and effectively.
• Implement corrective actions as necessary to maintain high standards of quality and customer satisfaction.
5. Safety and Compliance:
• Adhere to all food safety regulations and guidelines, including HACCP standards, to ensure the safety and well-being of customers and staff.
• Follow proper procedures for handling and storing hazardous materials, such as cleaning chemicals, in accordance with OSHA regulations.
• Participate in regular safety training sessions and drills to maintain a safe working environment.
6. Communication and Collaboration:
• Communicate effectively with other members of the kitchen team, as well as front-of-house staff, to coordinate food preparation and service.
• Collaborate with purchasing and inventory management personnel to ensure timely ordering and delivery of baking supplies.
• Act as a liaison between the kitchen and management to convey any operational issues or concerns.
Requirements:
• Chef trade qualifications
• A genuine interest and passion for food and desire to work as part of a close-knit team.
• Strong communication and interpersonal skills, and ability to work under pressure
• Minimum 2 years baking and pastry experience and be able to lead by example and encourage other kitchen staff.
• Ability to train kitchen staff to ensure Company expectations are achieved
• Reliable and punctual
• Ability to multi task and work effectively within a fast-paced environment
• Ability to contribute to maintaining a clean, safe work environment
• Proven ability to use initiative and be a self-starter
• Excellent attention to detail.
• Professional communication, presentation and customer relation skills.
• Creativity and flair.
• Strong sense of ownership and pride in your performance.
• Work well under pressure, and in large production environment as well as work as a team and the ability to remain calm.
• Available to work as per rostering requirements including nights, weekends and public holidays

We strive to be the best bakery and place to work where we don't just offer jobs - we offer careers.
In return for your passion for success, you will be rewarded with a competitive package and excellent career opportunities within an organisation that fosters your growth and development.

Perth, Full Time, Hospitality
Vacancy Listing Dates 29/04/2024 to 27/05/2024
Please Quote Reference Number 95999
- 5-star Independent Luxury Hotel in Perth
- Voted Best Management Team of the year 2024 by Australian Hotel Association
- Annual Salary | A$70,000 p.a

Located in the heart of the city, with 305 bedrooms the Duxton Hotel is the perfect 5-star Hotel specialising in Accommodation, Food & Beverage, and Conference & Events.

We are competitive and environmentally conscious, continuously refurbishing and keeping up with trends, to remain the market leader in terms of occupancy, profitability, and guest experience. The Duxton Hotel promotes a healthy work/life balance, and we are a strong team that works together for a common purpose to exceed all expectations.

We are currently seeking a professional Chef to join our growing Kitchen team.

Reporting to the Director of Culinary, your duties will include, but are not limited to:
- Assist Director of Culinary to manage kitchen operation, including menu creation, food costing control, ordering and stock taking.
- Prepare, arrange, and serve all food according to the set standards
- Prepare mise-en-place, cutting, de-boning, filleting and the cooking of stocks and sauces.
- Preparing food as required, maintain cleanliness and hygiene of section and maintain a high standard of service.
- Anticipate and attend to the guest’s needs and desires immediately.
- Always maintain a clean and safe working area.
- Comply with the hotel’s operational policies & procedures.
- Follow Occupational Health and Safety guidelines (OH&S).

The successful candidate will possess:
- Hold relevant culinary qualifications and at least 2 years' experience
- Ability to work under pressure within a large team, and as an individual
- Knowledge of OH&S and food hygiene standards
- A passion for food with a commitment to wanting to succeed & advance your career
- Passion to provide a superior and welcoming customer service experience
- Ability to work flexible hours, including weekends and nights
- Australian National Police Clearance, no more than three months old

Benefits:
- Employee Well-Being Program
- Employee Recognition Program
- Workplace Banking Partnership Program
- Career Development Program
- Education Subsidy
- Uniform and Equipment Provided
- Preferred Accommodation and Food & Beverage Rates

Remuneration of $70,000 is available for the successful candidate.

APPLY NOW through our online application form -
https://www.netyourjob.com.au/jobs/95999.php

Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations. Experience with advanced cooking techniques preferred.

Responsibilities
• Set up the kitchen with cooking utensils and equipment, like knives, pans, and kitchen scales.
• Study each recipe and gather all necessary ingredients.
• Cook food in a timely manner.
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials.
• Ensure appealing plate presentation.
• Supervise Cooks and assist as needed.
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders.
• Check freshness of food and discard out-of-date items.
• Experiment with recipes and suggest new ingredients.
• Ensure compliance with all health and safety regulations within the kitchen area.

Requirements and skills
• Proven work experience as a Chef.
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers)
• Advanced knowledge of culinary, baking and pastry techniques.
• Leadership skills.
• Ability to remain calm and undertake various tasks.
• Excellent time management abilities.
• Up-to-date knowledge of cooking techniques and recipes.
• Familiarity with sanitation regulations.
• Able to work weekends, nights and days.
• Certificate IV in Commercial Cookery or Kitchen Management or similar qualification.

The Venues
We are on the lookout for experienced hospitality professionals to join our family and help our business grow. Located on the stunning NSW south coast, Narooma is situated right on the waters of Wagonga inlet and the South Pacific Ocean. Merivale aims to bring everything that we love about hospitality to the wonderful and diverse coastline community.

If you are looking to escape the hustle and bustle of the city, then this is the perfect opportunity to start a life down by the ocean.

The Opportunity
This is a great opportunity in Narooma for quality and talented Chefs to join the team on a full-time basis, as a Chef at Merivale, you will need the following experience and attributes:

• 3+ years relevant experience in the industry
• Knowledge around different cuisines and cooking techniques
• Worked in fast paced, high end restaurant, pub, cafe, or hotel
• Good organisation and the ability to train junior staff
• An understanding of HACCP and hygiene practices
• Good communication skills, attitude and be a team player
• Knowledge around stocktake ordering food and wage costs


The Benefits
What will you get when you join Merivale? Firstly, you will be joining a company that wants you to grow, develop, and progress in your career, then there are the amazing staff benefits which include 50% discounts across the group. Competitive annual salary on offer of $70,000 - $120,000. If you’re a passionate foodie looking for on-the-job training and endless career opportunities, get in touch with us today.

Job Title: Chef
Entity Name: SEHAJ FOOD CO PTY LTD
ABN: 17 675 220 292
Location: Dubbo, NSW

Sehaj Food Co Pty Ltd, trading as “Zaika Indian Kitchen “ is an Indian restaurant, located in Dubbo NSW, proud to bring the authentic and finest flavors of Indian Food to customers by attaining trust of customers. Delivering authentic taste close to home and sticking to the rule of "No Artificial colors used in any food item" our Indian restaurant menu includes widespread options like chicken 65, murgh chicken, chicken tikka lababdar, mutton chaap, chicken chaap, zaikedar dum biryani, dal makhani, malai kofta, kadhai paneer, and many other delectable food options.

The restaurant is fully air conditioned with ample and comfortable seating arrangements,priding ourselves on our passion for crafting unforgettable dining experiences, where every moment is infused with the rich flavors of Indian cuisine. 

We are seeking an experienced and talented chef to join our team.

In your role as Chef you will be expected to perform the following duties and responsibilities

Oversee overall kitchen operations
Create and regularly review menus taking into seasonality, local tastes, cultural influences and trends ensuring freshness and flavour
Calculate the cost of each ingredient used and the labour cost involved in preparing each recipe and determine the price of each dish for profit optimisation
Coordinate with the Restaurant Manager to suggest and implement improvements for enhancing food quality and service standards
Order food supplies from the vendors to meet demand and maintain appropriate inventory management practices
Oversee in addition to prepare and cook food involving a range of cooking methods like currying, grilling and barbecuing, tempering (tadka), deep frying, steaming, stir frying, roasting, pressure cooking, tandoori cooking, fermentation etc.
Monitor and oversee the procedure of preparing and cooking food from start to end and maintain the quality of ingredients and consistency of finished dishes in line with business and customer expectations, resolving issues as they arise.
Address special dietary requests and allergies with thorough attention to detail and care.
Supervise and guide the curry and tandoor cook.
Provide guidance and support to kitchen staff members and imparting knowledge of Indian culinary techniques, recipe execution, quality control practices, waste management practices, menu execution, team work, kitchen protocols, procedures, discuss and resolve any issues which arise during food preparation.
Liaise with Restaurant Manager with regard to food cost analysis, customer feedback and staff scheduling
Communicate effectively with wait staff to ensure order accuracy, timing and coordination, food presentation, menu specials and addressing any concerns raised relating to customer feedback to deliver an outstanding guest experience
Ensure proper utilisation of techniques for freezing various ingredients like meats, vegetables, and sauces to maintain the quality and freshness of food.
Oversee in addition to preserve food by using various techniques such as refrigeration, freezing, canning and bottling, drying, vacuum sealing, pickling, fermentation etc.
Interview, train and recruit kitchen staff by considering factors such as experience, culinary skills, work ethics and cultural fit.
Train and supervise kitchen staff, ensuring they adhere to standards operating procedures, FIFO principles, OH&S principles whilst ensure the restaurant kitchen remains clean and well organised consistently with relevant procedures
Ensure smooth operations by routinely inspecting kitchen equipment to ensure optimal condition, function and safety
Design the layout of the kitchen and organises workstations to optimise the flow of food preparation.

SKILLS & EXPERIENCE

Qualifications:

Relevant Tertiary qualification (or equivalent industry experience)

Experience:

Minimum 2 years’ relevant industry experience

Successful candidate must have:Excellent communication skills
Ability to work in a fast-paced environment
Good Time management skills
Work authorisation or permission to work unrestricted in Australia
Leadership abilities and experience
Commitment to hygiene, food safety and work health & safety
Ability to work under tight deadlines and high pressure


Job Type: Full-time and permanent
Hours: 38 hours per week
Salary: Minimum AUD$73,000 plus superannuation

If you believe you are the right fit for the role, please apply.

The Company
When you join Merivale, you will be joining an industry leader within hospitality. With over 80 venues from fine dining & hatted restaurants to casual dining and local pubs, you will become part of an ever growing and expanding company. This is the opportunity to take your passion and knowledge for food to the next level. Many of our chefs have built their careers with Merivale and haven’t looked back. The Secret to our continued success is having the best people in the industry on our team as well as having talented chefs in our kitchens.

The Opportunity
This is a great opportunity to join the Merivale brand and start your career with a stable and
successful hospo company. We are looking for positions across all three restaurants from CDP level
and up.

This is an opportunity to take your passion and knowledge to the next level. Many of our chefs have built their careers with Merivale and haven’t looked back. We are looking for people with the following experience:

• 2-3+ years relevant experience in the industry
• Knowledge around different cuisines and cooking techniques
• Worked in fast paced, high end restaurant, pub, cafe, or hotel
• Good organisation and the ability to train junior staff
• An understanding of HACCP and hygiene practices
• Good communication skills, attitude and be a team player
• Knowledge around stocktake ordering food and wage costs


The Benefits
What will you get when you join Merivale? Firstly, you will be joining a company that wants you to grow, develop,
and progress in your career, then there are the amazing staff benefits which include 50% discounts across the group. Competitive annual salary on offer of $70,000 - $120,000. If you’re a passionate foodie looking for on-the-job training and endless career opportunities, get in touch with us today.

Are you an aspiring Second Chef with experience in a fast-paced kitchen environment with an emphasis on fresh and seasonal produce? Looking for a rewarding career with excellent training and opportunities for development? Then join Care UK, a multi award winning care provider as a Second Chef.

The Role


Leading the team in the smooth running of the kitchen operation
Develop nutritious and diet sensitive meals for residents and their requirements
Menu design and planning
Managing stock control and adhering to food cost guidelines
Ensure compliance with both Food Safety and Health and Safety in the kitchen
Training, supervising, and developing a team to help them make the most of their potential


Some of our benefits by joining the Care UK family


Alternate weekend and social working hours
Bank Holiday Pay Enhancements* (*where applicable)
Career development, training and access to our approved apprenticeship scheme
Hundreds of online and in-store discounts
Annual purchase holiday scheme
Wellbeing support
Wagestream- access your wages at any-time


Career Development
We have our own Catering Academy to provide excellent training and induction programs for all new Catering Staff and we will give you all that’s needed to have a successful career as a Chef with us. Our high quality, innovative training and coaching will support the development of your skills throughout your career with us.
We are looking for people to make a difference to residents’ lives every day. When you join Care UK you’ll be joining a team who all share the same values: caring, passionate and teamwork. You will have a strong desire to help people and put residents at the heart of everything you do.
We are committed to recruiting diverse, talented people, who share our passion for helping others. We see the potential in everyone, let us help fulfil yours.

Chef


Apply now Job no: 675040 Location: Bathurst Work type: Full Time Categories: Chef



Chartwells are specialists in providing catering and hospitality services in education. Our goal is to provide engaging and nutritious dining solutions tailored to support academic achievement at the highest levels.

Monday - Friday
06:30 -14:30
Immediate Start Available 

The position

Prepare fresh & nutritious meals for students and teachers
Contribute to menu ideas using local ingredients
Monitor stock and minimize wastage
Adhere to our high standards of food safety

The Person

Minimum Cert. III Commercial Cookery
Must be able to obtain Working with Children Check
Experience with cooking in bulk quantities
Strong understanding of allergen management and food safety





... Click here to view more detail / apply for Chef Bathurst

Grill Chef -BAR+BLOCK Birmingham


Come and be a Chef atBAR+BLOCK Birmingham. Help our kitchen team to prepare, cook and serve up mouth watering meals in our fun, pub restaurant. Immediate start, catering experience needed.


PAY RATE: Up to £12.89 per hour


CONTRACTPermanent



HOURS: 30 a week - guaranteed hours to plan your week around.Grill chef and breakfast chef.


LOCATION: BAR+BLOCK Birmingham, Waterloo St, Birmingham B2 5PG


Why you'll love it here: 



Training and support: We've got the user-friendly equipment that will make your life easier from the start and the training that'll give you a career path in our kitchens
Whitbread Benefits card: Enjoy up to 60% off Premier Inn rooms and 25% off meals in Whitbread Restaurants
Pension and saving schemes: Company pension and save as you earn scheme
Discounts: Get money off shops, your utility bills, travel, cinema trips, supermarkets and more
Have a meal on us: You'll receive a £40 voucher to spend in our restaurant when you join us





What you'll do: Join us at BAR+BLOCK Birminghamas a Grill Chef, as part of the kitchen team cooking the dishes our guests love. Be part of the UK's leading hospitality business, Whitbread.

Chef / Experienced Cook
“Must be currently working in Australia.”
Immediate start!
Voted; "Most Friendly Country Hotel in Southern NSW" and
“Most Traditional Country Hotel in NSW!”
Warm family environment in an Irish Hotel, great local patrons and the delight of the passing trade.
Good fun crew to work with, training provided.
Hotel services the Cafe, award winning
Restaurant, Bar with accommodation.
Looking for Chef / Experienced Cook and some general duties
Barista skills
boorowa.pub@gmail.com

TCAC Pty Ltd has built a reputation as one of Perth's elite food brands. We’re focused on local produce, hand-crafted food, house made condiments and local beers. We achieve quality food through simplicity, attention to detail, and fresh, local ingredients.

We are looking for a Head Chef to lead our kitchen operations, reporting to the Operations Manager to undertake the following:
• Expand our current menu and brand to incorporate unique and exciting dishes across breakfast, lunch, dinner, functions and catering services.
• Design exceptional stand-alone items, seasonal menus and alternative offerings to the current menu that are true to our brand (eg: vegan, seafood etc).
• Financial management, including revenue generation, COGS and labour costings and controls.
• Create KPI reports to measure the performance of kitchen sections across multiple restaurants.
• Ability to maintain our strong positive work culture, fostering a collaborative and supportive work environment.
• Oversee the recruitment and selection of culinary staff.
• Provide leadership, support and direction to all culinary staff.
• Oversee the training and placement of current staff to facilitate new roles within the expanded menu offering.
• Manage kitchen inventory efficiently, including ordering, and freezing and preserving food to minimise waste, and control food costs while adhering to budgets.
• Maintain the highest standards of food quality, consistency and hygiene throughout the kitchen.
• Conduct regular audits to ensure compliance with our own internal standards and WHS regulations.
• Build and maintain strong relationships with local suppliers to source fresh, high-quality ingredients for the kitchen.
• Oversee the preparation, cooking and presentation of all dishes.
• Develop strong communication processes to communicate all kitchen and food matters with key staff across service and prep in different roles.
• Head the preparing and cooking of all food, including creating procedures on cooking food.

The ideal candidates will be able to demonstrate:
• Suitable trade qualifications and a minimum 3 years' experience in menu development, costings and gross profit management.
• Excellent existing supplier relationships and negotiating skills.
• Full knowledge of the WA WHS Act and Regulations, and recent updates to the Food Act and Regulations.
• Outstanding communication and time management skills.
• Strong creativity in menu development in line with our brand ethos.
• Experience in recruitment, training and management of culinary staff.
• The ability to work a flexible roster to meet the needs of the business, including weekends, public holidays and night.

The ideal candidate will have:
• Full work rights in Australia.
• RSA (Responsible Service of Alcohol) and Approved Managers card.
• Food Safety Supervisor training or equivalent as per the AQF.

Desirable but not essential:
• Experience in running a Silver Service operation.
• Experience working with pairing wines with food.

What we offer:
We offer a very rewarding hospitality career, and we invest in training and other professional development opportunities for our staff.
We believe in a healthy work / life balance and are willing to help you achieve yours through our rostering process.
Free staff meals are an added bonus.

Head Chef - BAR+BLOCK Birmingham City Centre (Exchange Square)


Come and be a Head Chef at BAR + BLOCKin Birmingham. Take the next step in your managerial career by working closely with our Kitchen Manager in leading our kitchen teamto prepare, cook and serve our mouth-watering meals. Immediate start, catering experience needed.


PAY RATE: Up to £13.64per hour


CONTRACT TYPE: Permanent - we don't do zero hours contracts!



HOURS: 40 hours perweek - guaranteed hours to plan your week around


LOCATION: BAR+BLOCK Birmingham City Centre (Exchange Square),5, Exchange Square, The Priory Queensway, Birmingham B4 6FY


Why you'll love it here: 




Training and support: We've got the user-friendly equipment that will make your life easier from the start and the training that'll give you a career path in our kitchens and beyond!


Whitbread Benefits card: Enjoy up to 60% off Premier Inn rooms and 25% off meals in Whitbread Restaurants








Pension and saving schemes: Company pension and save as you earn scheme


Discounts: Get money off shops, your utility bills, travel, cinema trips, supermarkets and more


Have a meal on us: You'll receive a £40 voucher to spend in our restaurant when you join us




What you'll do: Join our team at BAR+BLOCK Birmingham City Centre (Exchange Square)as a Head Chef, as part of the kitchen team cooking the dishes our guests love. Use your passion for food to move your career forward and be part of the UK's leading hospitality business, Whitbread.

SALAAM NAMASTE'S DOSA HUT MELTON is seeking a Head Chef to join its awesome team at its Melton VIC location. This is an exciting role and a chance to work in a very rewarding environment with a well known and reputable brand.

Candidates must possess at least a Diploma level qualification in a hospitality related field and at least 4 years of prior experience.

Duties of the role include, but are not limited to:

Menu Planning
Plan, collect, estimate food and commodities for menus
Skills in a wide range of cookery methods to produce a range of menu items
Plan and sequence the timing of food and preparation of tasks
Evaluate food products to ensure quality standards are consistently attained
Being responsible for examining, tasting and improving all food prepared to ensure quality
Following guidelines and regulating quantities of all herbs and spices and cooking times to ensure consistency in all Authentic recipes
Considering instructions related to preparing orders to meet special dietary requirements
Work to resolving kitchen related issues, listen to feedbacks and seek solutions in conjunction with fellow staff
Help enforcing general cleanliness and maintenance of the Kitchen area.
Working closely with the kitchen staff, the head chef and the restaurant attendants in crafting newer, unique food items and finalizing its parameters
Whilst cooking, ensure proper and adequate seasoning of all food that is served in the restaurant
Knowledge of supplies, equipment and services, ordering and inventory control
Recruit and train kitchen staff
Leading the kitchen team
Advise and demonstrate on portioning of ingredients and food, placing it on plates, dressing and garnishes
Ensure all inventory and the general keeping of the Cold Room and also advise accordingly on storing food in temperature-controlled facilities
Salary on offer is between $80000-$85000 plus super plus tax per annum and is commensurate with qualifications.

Job Types: Full-time, Permanent

Salary: From $80000 per year+super+tax

Benefits:

Professional development assistance
Schedule:

8 hour shift
Supplemental pay types:

Overtime pay
Work Location: In person

Key accountabilities & Job Description
Full Time SOUS CHEF required for busy upmarket Bar/Casual dining restaurant in Orange NSW.
SALARIED POSITION 70,000.00 PER ANNUM PLUS SUPER...
BIRDIE NOSHERY & DRINKING ESTABLISHMENT
• Maintain and operate the kitchen in the absence of the Head Chef including food standards and preparation processes and equipment/facility maintenance to ensure the provision of a high end product that meets legislative obligations.
• Plan and direct food preparation and provide guidance to staff to ensure food quality and presentation standards meet requirements, deliver excellence and meet guests expectations.
• Supervise staff in the absence of the Head Chef including providing guidance and training as required to ensure food preparation is undertaken to a high standard and meets legislative obligations.
• Implement approaches and methods to ensure the consistency, quality and integrity of the food product and service are maintained and food products are delivered within required timeframes.
• Assist with the design and implementation of innovative and contemporary menus that satisfy customers and provide a unique experience at Birdie Noshery & Drinking Establishment.
• Deliver meals and beverages that comply with Food Safe Regulations, any other relevant guidelines as deemed appropriate and escalate issues as required for breaches of relevant legislation, regulations or guidelines.
• Monitor and maintain stock levels and order stock as required to ensure the kitchen is well-equipped and balances shelf life-time and profitability.
• Meeting deadlines and operating within a high demand environment in a remote location.
• Contributing to the design of menus that deliver high levels of guest satisfaction.