Chef (Restaurant)

Job Summary Prepare and cook dishes following restaurant recipes and standards while maintaining food quality, portion control, and hygiene. Collaborate with the kitchen team to ensure efficient service and manage ingredient stock and waste. Responsibilities • Prepare and cook dishes according to the restaurant’s recipes and quality standards to ensure consistent taste and presentation • Control portion sizes to maintain cost efficiency and customer satisfaction • Assist with daily kitchen preparation and service to support smooth operations • Maintain cleanliness and organisation of the kitchen and workstations to comply with hygiene standards • Monitor ingredient levels and communicate stock needs promptly to supervisors • Minimise food wastage by following proper storage and handling procedures • Comply with food hygiene, safety, and sanitation regulations to ensure a safe kitchen environment • Collaborate effectively with the kitchen team to deliver timely and coordinated service Preferred competencies and qualifications • Experience working with Western cuisine to enhance menu variety and quality • Previous experience as a chef or cook in a food and beverage establishment • Basic knowledge of food preparation and kitchen operations • Ability to work efficiently in a fast-paced environment • Responsible, organised, and able to work well within a team • Willingness to work shifts, weekends, and public holidays