Key Responsibilities Menu planning and execution using seasonal produce and adapting to customer trends.Ordering food supplies from various suppliers with budget and food coasts critical.Ability to cater for various dietary requirements.Adhering to hygiene regulations.Monitoring and maintaining high food standard from kitchen to ensure patron satisfaction.Stock takes and wastage focused to obtain accurate representation of food costs.Broad understanding of labor costs and ensuring budget are kept.Feedback to managers on issues in the kitchen and monitor and guide kitchen staff and front of house staff when needed.Various cooking techniques and feedback on alternative methods.Preparing preparation and execution of different techniques.Training of other kitchen staff.Requirements Certificate 4 or above, in commercial cookery or kitchen management, or similar area.One year plus work experience (Australian experience preferred).Availability to work weekends and holidays as needed.Exceptional communication and interpersonal abilities.Capacity to operate effectively both autonomously and as part of a team.Note: Only Shortlisted Candidates will be contacted.