Chef

Roles & Responsibilities

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

Tell employers what skills you have

Menu Development
arrange catering
Culinary Management
Food Cost Management
Food and Beverage Inventory Management
Food and Beverage Safety, Hygiene and Security
Task Assignment
Ensuring Food Quality
Professional Standards
staff operations
Team Player
Culinary Skills
Work in A Fast Paced Environment
Catering
Production Scheduling
Food Safety and Hygiene