True to the promise of providing the total staffing solution, NOSH also maintains a brigade of kitchen staff. Consisting of head, qualified a la carte and event chefs as well more specialised section chefs, NOSH’s kitchen team is capable of working with you to develop and deliver menus from 10 to 1000 guests. NOSH’s corporate larder hands and kitchen hands are also available to ensure the maintenance of a clean and safe working environment.
Industry qualified professionals who have experience in all aspects of event kitchen operations including kitchen set-up, food preparation & presentation, and service & kitchen breakdown, NOSH’s chefs are presented in the full standard chef’s uniform including chef’s jacket, chef’s hat, apron and own knives.
Industry qualified professionals with a vast experience in various a la carte operations; these chefs understand the pressures of cooking to order and the importance of preparation. They are dressed in full standard chefs uniform including chef’s jacket, chef’s hat, apron and own knives.
Trained and qualified to Hospitality Cert III level, cooks can be relied upon to complete most basic kitchen cooking requirements in well supervised kitchen operations.
With limited cooking experience and minimal formal training, these team members are most useful in highly supervised kitchen operations undertaking basic food preparation.
General Kitchen assistants with experience operating basic kitchen cleaning equipment and maintaining a clean work environment are beneficial in maintaining a smooth operation.
