QUALIFICATIONS & REQUIREMENTS
- Qualification at the level of a Certificate IV in Commercial Cookery, Kitchen Management, or a related field.
- At least 1 year of relevant experience working as a Cook in a commercial kitchen, café, restaurant, or similar hospitality environment.
- Demonstrated ability to prepare and cook a variety of café and restaurant-style dishes in accordance with recipes and quality standards.
- Sound knowledge of food preparation techniques, kitchen operations, food safety requirements, and hygiene standards.
- Ability to operate commercial kitchen equipment and maintain consistency in food quality, presentation, and portion control.
- Good organizational and time-management skills, with the ability to work efficiently during busy service periods.
- Strong communication and teamwork skills to work effectively with the Head Chef, kitchen staff, and front-of-house team.
- Ability to work independently when required and contribute to the smooth operation of daily kitchen activities.
- Strong attention to detail and commitment to maintaining high food quality and customer satisfaction.
DUTIES & RESPONSIBILITIES
- Prepare and cook a variety of café and restaurant-style dishes in accordance with established recipes, food preparation procedures, and food safety requirements.
- Ensure consistent food quality, portion control, and presentation across all menu items.
- Prepare ingredients through washing, peeling, cutting, slicing, marinating, portioning, and other food preparation processes.
- Operate and monitor commercial kitchen equipment, including ovens, grills, cooktops, fryers, and other food preparation equipment.
- Cook and assemble menu items using a range of cooking techniques, including grilling, roasting, pan-frying, deep-frying, baking, and sauce preparation.
- Assist the Head Chef in developing, preparing, and refining seasonal specials and Chef's Suggestion menu items by providing input based on customer feedback, sales performance, ingredient availability, and operational requirements.
- Assist in maintaining consistency of menu items and food quality standards established by the Head Chef.
- Maintain compliance with food safety, hygiene, HACCP, and workplace health and safety requirements.
- Store, label, and handle food products in accordance with food safety regulations and stock rotation procedures.
- Assist with stock control, inventory monitoring, and minimization of food wastage.
- Receive and inspect food deliveries to ensure ingredients meet quality and freshness standards.
- Support the Head Chef and kitchen team during busy service periods to ensure efficient kitchen operations and timely service.
- Maintain the cleanliness of kitchen equipment, food preparation areas, storage facilities, and workstations.
- Assist with general kitchen duties, including cleaning, dishwashing, and end-of-shift procedures as required.
- Work collaboratively with kitchen and front-of-house staff to support the delivery of a high-quality dining experience.
Job Type: Full-time
Pay: $76,600.00 per year
Work Authorisation:
Work Location: In person
