Key Responsibilities<ul style="list-style-type:disc;"><li>Lead the planning and development of menus for corporate functions, weddings, private events and other catering services, taking into account seasonal produce, client requirements, food costs and kitchen labour requirements.</li><li>Manage food and ingredient requirements by estimating quantities, monitoring kitchen stock and coordinating the timely ordering of fresh produce and other supplies required for upcoming functions.</li><li>Direct and monitor food preparation, cooking and presentation activities to ensure every dish consistently meets the required standards for quality, flavour, portioning and presentation.</li><li>Coordinate with management, event coordinators, kitchen personnel and front-of-house staff to address menu requirements, dietary needs, food preparation matters and service arrangements for catering events.</li><li>Lead the kitchen team by demonstrating advanced culinary techniques and providing professional guidance on food preparation, cooking methods, plating, portion control and efficient kitchen procedures.</li><li>Take an active role in preparing, cooking and presenting high-quality dishes, particularly for specialised menu items and major catering functions, while ensuring consistency with approved recipes and menu specifications.</li><li>Establish, communicate and enforce food safety, hygiene, sanitation and safe food-handling procedures across all kitchen operations, ensuring compliance by kitchen personnel.</li><li>Participate in the recruitment and selection of kitchen personnel and lead the induction, training and ongoing development of chefs and other kitchen staff.</li><li>Oversee the correct storage, refrigeration, freezing and preservation of ingredients and prepared foods to maintain freshness, food safety and quality while controlling wastage.</li><li>Supervise and coordinate kitchen workflows, food preparation schedules and cooking activities to ensure meals are completed efficiently and delivered within required event and service timeframes.</li></ul>&nbsp;Qualifications &amp; Experience&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<ul style="list-style-type:disc;"><li>AQF associate degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2) or revelant experience to subs the qualification</li><li>Minimum 1–3-year experience preferred</li></ul>

Hospitality & Tourism

Annual

Chef (Full-time)

Full time

Bar & Beverage Staff

Chefs/Cooks

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Other

Waiting Staff

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