Carefully follow standard recipes while preparing assigned items for food service

Fulfill all mise en place and preparation lists prior to service

Cook, bake, grill, sauté or fry all dishes as specified in the menu and prep sheet/recipe card

Plate and garnish food items before table service

Support, mentor, and guide junior Chefs or Cooks

Support senior management (Sous or Head Chef) in tasks like ordering from suppliers, accepting and checking deliveries, checking prep, adjusting rosters, trialing or training new recruits

Following service, replenish their section through ordering or prepping for the next service

Follow safe and sanitary food handling practices according to local health and state laws

Ensure that guest meals come out quickly, simultaneously, and consistently

Communicate openly and professionally

Maintain a positive and professional environment with coworkers and customers

Has a strong understanding of dietary allergies/intolerances

Previous work experience as a Chef working in a commercial kitchen with appropriate qualifications and training

Basic understanding of various cooking methods, knife skills, ingredients, equipment, and procedures in the kitchen

Accuracy and speed in executing assigned tasks with strong attention to detail

Physical ability to lift/carry heavy equipment and stand for long periods of time

Must understand and execute Food Safety and sanitation protocols

Familiar with industry best practices

Basic verbal communication and organisation skills

A responsible and trustworthy team player

Supervising or management experience of other kitchen line staff is a plus

Own Chef’s knife set may be required