Description:
The gig:
- Act as 2IC to the Executive Chef, overseeing daily operations across all kitchens.
- Lead, mentor, and develop kitchen teams to maintain high performance and professional growth.
- Collaborate with the Executive Chef to create and implement innovative, seasonal menus.
- Ensure consistency in product quality, service, and presentation standards.
- Oversee kitchen administration, including rostering, timesheet approvals, recruitment, and performance management.
- Manage ordering, stock control, and supplier relationships to optimise efficiency and minimise waste.
- Ensure strict adherence to WHS, food safety, and hygiene standards across all venues.
- Oversee kitchen budgeting and cost control, working to maximise profitability without compromising quality.
- Maintain kitchen presentation and asset management, ensuring facilities are kept in peak condition.
- Work closely with FOH teams to deliver a seamless and exceptional guest experience.
- Availability to work weekends and public holidays.
31 Mar 2025;
from:
uworkin.com