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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