Chef

Chef - Central Kitchen Food Catering

Work Scope

• Food preparation and cooking – carry out daily production tasks according to recipes and quality standards
• Kitchen operations responsibility – manages assigned kitchen operations and ensure tasks are completed accurately and on time
• Resource planning support – support planning and monitoring of ingredient and goods usage as required
• Food cost awareness – monitor ingredient usage and support efforts to minimize wastage
• Quality control – check finished products for taste, consistency, hygiene, and food safety before dispatch
• Menu contribution – support the planning and development of new and seasonal menu items
• Collaboration – work with office and operations staff to discuss ideas and resolve operational matters
• Other duties – perform any other tasks as assigned

Requirements

• Culinary qualification (e.g. WSQ, ITE, or equivalent) preferred, or equivalent relevant experience
• Prior experience as a Chef/Cook in a central kitchen, catering, or commercial kitchen setting
• Working knowledge of food safety and hygiene standards (Basic Food Hygiene Certificate a plus)
• Able to work in a fast-paced kitchen environment, including standing for extended periods
• Strong sense of taste, consistency, and presentation standards
• Team player with good communication skills
• Able to work shifts, including weekends/public holidays as required by production schedules