Key Responsibilities: Menu Development: Design and develop innovative, seasonal menus. Staff Training: Train and develop kitchen staff to ensure smooth service. Meal Service: Oversee meal preparation and service to maintain quality. Stock Management: Conduct regular stock takes and manage kitchen inventory. GP Maintenance: Ensure acceptable gross profit margins are achieved. Kitchen Hygiene: Maintain strict hygiene and health standards in the kitchen. Systems & Procedures: Implement and oversee kitchen systems and procedures. Standards Compliance: Work with the General Manager to maintain company standards. Specialty Cooking: Prepare, cook, and present dishes within your area of expertise. Health & Safety: Ensure the kitchen team follows food safety regulations. Cost Control: Monitor portion sizes and control waste to optimize profit margins. Team Leadership: Foster a motivated, creative, and enthusiastic kitchen team. Requirements: A hands-on, professional chef with excellent leadership abilities. Adaptable to dietary needs and customer requirements. Outgoing personality with strong guest contact skills. Strong communication skills at all levels. Ability to work under pressure and be flexible in a remote location. Proficient in computer skills. Qualifications: Relevant chef qualification. Minimum of 4 years experience in a similar role. Valid drivers license and reliable transport. Ideal Candidate Profile: Motivated, creative, and enthusiastic. Strong integrity and a team player. Proven ability to train and develop staff.
