Description
The Chef is responsible for the culinary production of a company restaurant, including developing new dishes, serving guests in the free-flow area, participating in conferences and events, independently procuring goods, managing inventory and food costs, and leading and developing the kitchen and service team. The role requires completed chef training, kitchen experience, guest-interaction skills, organizational ability, and basic staff-management knowledge; it offers a Monday-to-Friday schedule from 06:00 to 15:00, no weekend or public-holiday work, and benefits including childcare subsidies, training, and Wellpass.
