SOMEONE BEAT YOU TO IT! IN ADELAIDE

Kitchen Leadership Supervise and coordinate all kitchen staff. Menu Creation & Execution Develop and refine recipes, ensuring high-quality dishes. Food Preparation & Presentation Maintain consistency, taste, and visual appeal. Inventory & Cost Control Monitor stock levels, order ingredients, and manage food costs. Hygiene & Safety Compliance Ensure kitchen meets health and safety regulations. Staff Training & Scheduling Train new employees and manage kitchen shifts. Collaboration with Management Work with restaurant owners, managers, or the Executive Chef to align culinary goals.