Full Time
Salary: AUD 79000 - AUD 85000
Chef (ANZSCO 351311)
Requirements
- Certificate III or IV in Commercial Cookery (or equivalent trade qualification), and/or substantial relevant industry experience
- Minimum 2 years' experience working as a qualified chef in a commercial kitchen
- Sound knowledge of menu planning, food costing, and stock control
- Strong knowledge of food safety, hygiene, and workplace health and safety standards
- Demonstrated ability to supervise and train kitchen staff
- Strong organisational and time management skills, with the ability to work under pressure
Job Description
- Plan menus and develop recipes, taking into account food costs, seasonal availability, and customer preferences
- Estimate food and labour requirements, and order and control stock levels, ingredient quality, and wastage
- Prepare, cook, and present food to a high standard, applying appropriate cooking and food handling techniques
- Discuss food preparation matters with managers and front-of-house staff to coordinate service requirements
- Monitor the quality of dishes at all stages of preparation and presentation
- Demonstrate and instruct kitchen staff on correct food preparation, cooking techniques, and presentation methods
- Coordinate and supervise the activities of cooks, kitchen hands, and apprentices
- Ensure the kitchen and food handling areas comply with food safety and workplace health and safety regulations
- Liaise with suppliers regarding the quality and availability of ingredients
Cook (ANZSCO 351411)
Requirements
- Relevant trade qualification in commercial cookery, and/or relevant experience in a commercial kitchen
- Minimum 2 years' experience working as a cook in a commercial kitchen environment
- Sound knowledge of food safety and hygiene standards
- Ability to follow recipes and instructions accurately
- Ability to work efficiently as part of a team in a fast-paced kitchen environment
Job Description
- Prepare and cook food according to established standard recipes and menu specifications
- Follow instructions from chefs or kitchen managers regarding food preparation, cooking, and presentation
- Weigh, measure, and combine ingredients using a variety of kitchen equipment and utensils
- Prepare food items such as soups, sauces, salads, and main courses to standard
- Portion, plate, and present food according to presentation guidelines
- Maintain cleanliness and hygiene in food preparation and storage areas in line with food safety regulations
- Monitor stock levels of ingredients and report shortages to kitchen management
- Assist with basic kitchen administration tasks such as stock rotation and labelling
Pay: $79,000.00 – $85,000.00 per year
Work Location: In person
