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Core Responsibilities

Execute daily food preparation (mise en place), including washing, chopping, and portioning ingredients according to recipes.

Prepare menu items, daily specials, and function dishes to established standards for quality, flavor, and visual presentation.

Maintain a clean, sanitized, and highly organized workstation throughout the shift.

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Essential Requirements

Minimum 1 to 2 years of proven kitchen or hospitality industry experience as a cook, commis, or line chef.

Valid Food Handlers License and Basic Food Preparation Certificate (as required by local legislation).

Ability to stand for extended periods, work in high-temperature environments, and lift heavy items.

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Core Responsibilities

Prepare and serve alcoholic and non alcoholic beverages to a consistently high standard.

Maintain a clean, organised, and fully stocked bar throughout each shift.

Deliver friendly, attentive service while creating a welcoming experience for every guest.

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Essential Requirements

Minimum 1 to 2 years of experience as a bartender or in a hospitality role.

Strong knowledge of classic cocktails, spirits, wines, and beverage service.

Ability to work efficiently in a fast paced environment, with excellent communication and customer service skills.

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Core Responsibilities

• Support the Head Chef with the day to day running of the kitchen and service
• Lead and support the kitchen team during preparation and service
• Ensure all dishes are prepared and presented consistently to Briju standards
• Oversee mise en place, food preparation and kitchen organisation
• Assist with menu preparation for weddings, private events and outside catering
• Work as part of the catering team at off site events, ensuring food preparation, presentation and service meet Briju standards
• Monitor food quality, portion control and presentation throughout service
• Ensure food safety, hygiene and cleanliness standards are consistently maintained
• Help manage stock levels, deliveries and minimise food waste
• Assist with kitchen preparation for both in house and outside catering events
• Step into the Head Chef’s role when required and ensure the kitchen continues to run smoothly

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Essential Requirements

• Minimum 3 years of professional kitchen experience, with previous experience in a Sous Chef or senior chef position
• Strong knowledge of food preparation, cooking techniques and kitchen operations
• Experience working in a busy restaurant, catering or events environment
• Experience in outside catering and off site events is considered an asset
• Strong leadership and communication skills with the ability to support and motivate a kitchen team
• Excellent organisation and time management skills
• High attention to detail and commitment to food quality and presentation
• Ability to work under pressure and maintain high standards during busy services and events
• Valid Food Handlers License and Basic Food Preparation Certificate, as required by local legislation
• Flexibility to work evenings, weekends and events when required