• Prepare and cook filings and bakery items.
• Prepare and cook savoury menu items: wraps, pizzas, sandwiches, hot plates and sides.
• Cut, trim and portion meat, chicken and vegetables safely and neatly (slicing, dicing, chopping, trimming fat).
• Marinate, season and cook chicken, meat and vegetables to the correct internal temperature and standard.
• Use and monitor cooking equipment: ovens, pizza ovens, grills, fryers, mixers, dough proofer.
• Check quality and freshness of ingredients before use (meat, vegetables, dairy, pastry dough).
• Portion food, plate consistently, and finish with sauces and garnishes.
• Store food safely in fridges, freezers and dry stores.
• Keep work area, equipment and utensils clean.
• Monitor ingredient levels and minimise waste.
Assist with ordering stock.
• Help develop new menu items and test recipes.
• Train and supervise junior kitchen staff when needed.
• Follow workplace health & safety rules at all times.