• Producing food to the highest standards and quality.
• Assisting the daily food preparation process, ensuring the highest standards are maintained.
• Take an active part in menu preparation and sharing in the collective development of the food.
• Responsible for ensuring all relevant kitchen sections meet all regulations including the highest standards of food safety and hygiene.
• Ensure the administration of Food preparation is accurately recorded in management information and food safety requirements.
• Creating the menu using seasonal, local produce
• Working in a small team
• Maintaining relationships with suppliers
• Adhere to food safety, hygiene and health and safety regulations

Skills: Food Production, Food Preparation, Menu Development, Food Safety, Hygiene Compliance, Team Collaboration, Supplier Relations, Regulatory Adherence

• Reports directly to the Chef de Partie/Junior Sous Chef
• Assists the line chefs in the production of different foods from vegetables, meats and pastries
• Prepares basic dishes like salads and sandwiches and hot dishes
• Maintains all recipes and minimizes wastage/spoilage
• Carry out daily and weekly procedures including temperature checks, food labelling/dating and storag, and ensure records of such are up to date
• Actively supports hygiene and HACCP programs
• Ensures maintenance of established standards
• Manage 4 event properties
• Develop menus for the special events
• Cost management of supplies, food, and labor

Skills: Food Preparation, Recipe Management, Waste Minimization, Hygiene Compliance, HACCP Support, Event Management, Menu Development, Cost Management

• Creating and serving imaginative food, designed to exceed expectations
• Using fresh, seasonal ingredients within menus
• Ensuring the correct stock rotation and food storage procedures
• Ensuring all staff members follow and comply with all company health, safety and hygiene policies and practices
• Deliver menus to align with department philosophy.
• Ensure menus are created using the FA menu templates.
• Ensure all equipment needed for the forthcoming camp is requested ahead of each camp.
• Attend recce ahead of major competitions.
• Deliver planned menus to best of ability.
• Take responsibility for dining room signage & associated visuals being installed in team's dining environment.
• Provide feedback to FA performance nutritionist regarding the previous camp.

Skills: Creative Cooking, Seasonal Ingredients, Stock Rotation, Food Storage, Health Compliance, Menu Delivery, Equipment Planning, Team Coordination

• Cooking and serving various food, snacks and meals for patients, staff & volunteers, and visitors, making sure special food requirements are adhered to.
• Cook foods for patients and visit patients to assess dietary needs.
• Provide meals at short notice.
• Planning menus and keeping records
• Maintain high food hygiene standards to make sure all temperature charts and records are completed in accordance with the Food Hygiene Policy and current legislation.
• Assist with the management of assured Safe Catering Systems.
• Ensure food hygiene practices and policies are maintained and adhered to all time.
• Stock control and ordering of supplies, produce and invoice processing.
• Visiting patients regularly to garner feedback and discuss food requirements and preferences.
• Ensure all kitchen equipment is maintained, clean, and fit for use.

Skills: Patient Cooking, Dietary Assessment, Menu Planning, Food Hygiene, Safe Catering, Stock Control, Patient Feedback, Equipment Maintenance

• Preparing and serving a menu to a high standard as per company specifications to ensure guests return again and again
• Maintaining food hygiene and health & safety standards within the business and completion of company paperwork with regard to such standards
• Receiving deliveries and maintaining the correct storage of food
• Maintaining and clean and safe kitchen environment
• Stocktake and control and Food preparation and cooking
• Maintaining a high standard of food hygiene, safety, infection control, and cleanliness in accordance with HACCP standards & procedures
• Train the cooks and apprentices as per the house SOPS
• Strict following of company guidelines, recipes and presentation specifications
• Maintain a clean working station whilst adhering to health and safety standards
• Recording and documentation of HACCP procedures
• Team rotas and Stock ordering

Skills: Menu Preparation, Food Hygiene, Delivery Management, Kitchen Cleanliness, Stock Control, Staff Training, HACCP Compliance, Documentation Management

• Ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Problem solving, reasoning, motivating, organizational and training abilities.
• Solid communication and organization skills
• Strong interpersonal and team player skills
• Strong leadership and management skills
• Ability to work in wet and dry conditions.
• Ability to use tools and equipment, including knives, box cutters, electric pallet jacks, and other heavy machinery.
• In-depth skills and knowledge of all kitchen operations
• Experience with training, basic financial management and customer service
• Proficient in general computer knowledge

Qualifications: BA in Culinary Arts with 4 years of Experience

• Exceptional proven ability in kitchen management
• Ability to delegate responsibilities and monitor progress
• Outstanding communication, organization and leadership skills
• Keep up to date with culinary trends and optimized kitchen processes
• Practice good purchasing stewardship with all goods suppliers and purveyors
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Capable of producing a consistent product in a timely manner
• Excellent and Innovative culinary and presentation skills
• Able to manage staff in a calm, inspirational manner
• Understanding of profit margins, purchasing policy, budgeting and food costing

Qualifications: BS in Food Science with 3 years of Experience

• Experience in a commercial kitchen and/or catering operation for large groups of people
• Knowledge of public health and food safety policies and practices
• Knowledge of federal agencies such as the Centers for Disease Control and Prevention, USDA Food Safety and Inspection Services, and the Food and Drug Administration
• Knowledge of MS Office and the Internet
• Excellent ability to produce high volumes of quality food within difficult surroundings and under challenging circumstances
• Strong ability to assess resources, implement a plan and evaluate results
• Excellent decision-making and organizational skills
• Strong interpersonal skills with the ability to establish effective working relationships across diverse groups of people
• Ability to train and lead a team of staff or volunteers
• Ability to make credit card purchases for OBI

Qualifications: BA in Hospitality Management with 4 years of Experience

• Knowledgeable about standard culinary techniques and protocols
• Knowledge of profit and loss analysis
• Strong organizational skills and excellent attention to detail
• Knowledge of multiple cooking techniques
• Knowledge of food control and food handling processes
• Experience in successfully achieving sales targets and KPIs
• Experience in meeting the HACCP and food safety requirements
• Experience in ordering for deli departments and managing waste within a fresh food department
• Ability to roster and adhere to budgets
• Understanding of Resident Rights, Aged Care Accreditation Standards and Outcomes

Qualifications: BS in Nutrition with 3 years of Experience

• Ability to make independent decisions when circumstances warrant such action
• Knowledgeable of practices and procedures as well as the laws, regulations, and guidelines governing functions in the post-acute care facility
• Ability to implement and interpret the programs, goals, objectives, policies, and procedures of the department
• Ability to perform proficiently in all competency areas including patient rights, and safety and sanitation
• Ability to maintain professional working relationships with all associates, vendors, etc.
• Ability to maintain confidentiality of all proprietary and/or confidential information
• Understand and follow company policies including harassment and compliance procedures
• Ability to display integrity and professionalism by adhering to Life Care’s Code of Conduct and completing mandatory Code of Conduct and other appropriate compliance training
• Highly developed organisation and time management skills
• Ability to solve problems independently

Qualifications: BA in Restaurant Management with 5 years of Experience