Chef /Cook

Food Preparation – prepare and cook dishes according to the recipes and standards set by the regional chef ensuring that food safety standards are adhered to at all times; Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensure cleanliness in line with policies and procedures; Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times; Team Collaboration – communicate effectively with all other team members and assist/support all colleagues where necessary; Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation; Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order; Proficient in a Chef role with strong food safety/sanitation knowledge; 40 hours per week, term-time scheduling, and benefits such as free meals, training and development opportunities, wellbeing support, and inclusive workplace culture. Also includes BaxterStorey core values and a commitment to professional growth.