Please select your age

POSITION PURPOSE

Prepare, cook and present high-quality food in accordance with The Pantry Manly’s recipes, presentation

standards and food safety requirements, while supporting an efficient, safe and collaborative kitchen.

KEY RESPONSIBILITIES

Food preparation & service

• Prepare, cook and plate menu items consistently to approved recipes, portion sizes, presentation and

quality standards.

• Complete daily mise en place, preparation lists, and assigned opening and closing duties.

• Work efficiently under service pressure; maintain an organised workstation and assist other kitchen

sections as required.

Food safety & hygiene

• Comply with food safety, personal hygiene, allergen-management and temperature-control procedures.

• Label, date, store and rotate food correctly, following first-in, first-out (FIFO) practices.

• Maintain a clean, safe work area, complete cleaning tasks and promptly report equipment faults or

maintenance needs.

Stock & kitchen operations

• Monitor ingredient and stock levels, advise senior chefs of shortages, and assist with receiving and storing

deliveries.

• Minimise food waste and use ingredients, equipment and resources responsibly.

Teamwork & professionalism

• Communicate respectfully and effectively with chefs, kitchen hands and front-of-house colleagues.

• Follow direction from senior chefs and management; support and train junior team members where

appropriate to the role.

• Maintain professional conduct, presentation, reliability and punctuality at all times.

GENERAL EXPECTATIONS

All chefs are expected to demonstrate strong food quality and presentation standards; sound organisation,

time management and attention to detail; teamwork and respectful communication; reliability and

punctuality; commitment to cleanliness and food safety; and the ability to remain calm and effective in a busy

restaurant environment. Above all, chefs should take pride in the food and guest experience delivered by The

Pantry Manly.

Role flexibility: Duties and responsibilities may vary according to the chef’s experience, position and the

operational needs of the kitchen brigade.

Professional kitchen experience