Chef

Selection Criteria

1. Qualifications and Professional Experience
Demonstrated qualifications and experience in commercial cookery, including the ability to plan, prepare and deliver high-quality meals in a commercial kitchen environment. Experience in catering for large groups or preparing meals in an educational, community or institutional setting would be highly regarded.

2. Food Safety, Hygiene and Compliance
Demonstrated knowledge and application of food safety standards, safe food handling, food storage, allergen management, and kitchen hygiene procedures. The ability to maintain a clean, safe and compliant kitchen environment in accordance with relevant food safety legislation and requirements is essential.

3. Menu Planning and Child Nutrition
Demonstrated ability to plan and prepare nutritious, balanced, appealing and age-appropriate meals for primary school-aged children. This includes accommodating dietary requirements, food allergies, cultural and religious food preferences, and developing menus that encourage children to enjoy a variety of healthy foods.

4. Organisation, Time Management and Resource Management
Demonstrated ability to organise and manage the daily operations of a commercial kitchen, including meal preparation and service schedules, ordering and managing stock, minimising food waste, maintaining equipment, and working within an allocated budget. The ability to prepare and coordinate multiple meals each day in a timely and efficient manner is essential.

5. Communication, Collaboration and Commitment to the School Community
Demonstrated ability to communicate …