Chef (Griller)

Core Criteria:

• Diploma in Culinary Arts or similar qualification from a recognised institution
• Minimum 5 years' experience in a hot section griller role
• Experience working in a four or five-star environment essential
• Strong knowledge of meat cuts, correct cooking methods for beef, chicken, and fish, and accurate temperature control
• Ability to clean, portion, and store meat correctly and in line with food safety requirements
• Sound knowledge of food hygiene, health and safety regulations, and HACCP standards
• Excellent attention to detail in food quality, presentation, and portion control
• Ability to work efficiently under pressure and think on your feet during busy service periods
• Reliable, hardworking, and able to maintain consistent standards across all service periods

• Run the grill station to a consistently high standard across all service periods
• Apply correct cooking methods for all meat types including beef, chicken, and fish
• Clean, portion, and store all meat correctly and in line with food safety and HACCP requirements
• Know and apply the differences between all meat cuts in preparation and cooking
• Prepare vegetable items for the meat station while actively minimising wastage
• Check stock daily to ensure all items are available and identify what prep needs to be done
• Assist with monthly stock takes
• Maintain strict hygiene, health and safety, and cleanliness standards throughout the grill station and surrounding areas at all times

• Live-out position
• Uniform provided
• 5 days on / 2 days off work cycle