Fetta’s Greek Taverna is looking to employ 2 fulltime employees under the occupation of Cook. We are offering a yearly salary of $72,000 -$75,000 per annum, plus 12% superannuation to the successful applicant.
The Cook is responsible for preparing and cooking high-quality meals in accordance with established recipes and standards. This role involves ensuring the quality and presentation of food, managing kitchen equipment, and maintaining a safe and organized kitchen environment. The Cook may also provide training and guidance to other kitchen staff and apprentices.
The successful applicant must be able to meet the criteria listed below:
RESPONSIBILITIES:
Responsibilities include, but are not limited to, the following:
1. Inspecting food items to verify their quality:
o Conduct thorough inspections of raw ingredients and food products to ensure they meet quality standards. This includes checking for freshness, proper storage conditions, and any signs of spoilage or contamination. Make decisions based on visual and sensory evaluations and maintain high standards for ingredient quality to ensure the best outcomes in final dishes.
2. Controlling the temperatures of ovens, grills, and other cooking appliances:
o Monitor and adjust the temperatures of various cooking equipment, including ovens, grills, and stovetops, to ensure precise cooking conditions. Regularly check temperature gauges and make necessary adjustments to maintain optimal cooking temperatures. Ensure all equipment is functioning correctly and is calibrated to provide consistent results in food preparation.
3. Preparing and cooking meals:
o Follow established recipes and cooking techniques to prepare and cook a variety of dishes. This involves measuring and mixing ingredients, operating cooking equipment, and managing cooking times to achieve desired textures and flavours. Ensure that all meals are prepared to meet the restaurant’s standards for taste, presentation, and consistency.
4. Seasoning dishes during the cooking process:
o Add and adjust seasonings, spices, and flavourings throughout the cooking process to enhance the taste of dishes. Taste and adjust seasonings as needed to achieve the desired flavour profile, ensuring that each dish meets the restaurant’s quality and flavour standards.
5. Portioning food, arranging it on plates, and adding sauces, gravies, and garnishes:
o Divide cooked food into appropriate portions and arrange it aesthetically on plates for service. Apply sauces, gravies, and garnishes with attention to presentation and visual appeal. Ensure each plate meets the restaurant’s presentation standards and is consistent with the menu specifications.
6. Storing food in temperature-regulated storage facilities:
o Place perishable food items in temperature-controlled storage areas, such as refrigerators and freezers, to maintain their freshness and prevent spoilage. Follow proper food storage protocols, including labelling and dating items, to ensure food safety and compliance with health regulations.
7. Preparing meals to accommodate special dietary needs:
o Customize and prepare meals to meet specific dietary restrictions and preferences, such as vegetarian, vegan, gluten-free, or low-sodium diets. Communicate with customers or service staff to ensure that all dietary requirements are accurately understood and addressed. Ensure that special dietary meals are prepared with the same attention to quality and presentation as regular dishes.
8. Training other kitchen staff and apprentices as needed:
o Provide guidance and training to new kitchen staff and apprentices on cooking techniques, kitchen procedures, and safety practices. Share knowledge and skills to help them develop their culinary abilities and ensure they adhere to the restaurant’s standards and practices. Monitor their progress and provide feedback to support their development and integration into the kitchen team.
DUTIES:
· Maintain a clean and organized workspace, adhering to hygiene and safety standards.
· Ensure all dishes are prepared and presented according to the restaurant’s specifications.
· Manage inventory and supplies, including ordering and replenishing ingredients as needed.
· Collaborate with other kitchen staff to ensure efficient operation and coordination in meal preparation.
· Address any issues or concerns promptly and professionally, seeking assistance from the Chef when necessary.
ACCOUNTABILITY:
· Ensure all duties and responsibilities are carried out with accuracy and diligence in a timely manner.
· Represent the business with honesty and integrity, maintaining a professional demeanour at all times.
· Adhere to health, safety, and hygiene regulations and procedures.
KEY ATTRIBUTES:
· Strong attention to detail and commitment to high standards of food quality and presentation.
· Excellent organisational and time management skills.
· Ability to work effectively under pressure and in a fast-paced environment.
· Good communication skills and the ability to work well in a team.
EXPERIENCE:
· Proven experience as a Cook or in a similar culinary role (At least 3 Years)
· Demonstrated ability to prepare a variety of dishes and manage kitchen equipment.
· Experience in training or mentoring kitchen staff is advantageous.
· Knowledge of food safety standards and dietary requirements.
If you believe you meet the criteria above, please apply!
Job Type: Permanent
Pay: $72,000.00 per year
Work Location: In person
