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