Cook

Position: Cook

Position Type: Full-Time, permanent

Salary: $79,000 to $80,000 plus superannuation per annum

Location: Braybrook VIC 3019

Our client is seeking a Cook to join their restaurant located in Braybrook, Victoria.

The Cook is responsible to prepare, cook and present the full range of dishes on the menu to the required recipe, portion, quality and presentation standards, while maintaining food safety, hygiene and workplace safety compliance, and contributing to the efficient operation of the kitchen during service.

Key Duties and Responsibilities:

Food Preparation and Cooking

• Prepare mise en place for each service, including sauces, dough, marinades, dressings, stocks and garnishes.
• Prepare and cook the pizza range on the deck oven: stretching bases to size (9", 11" and 13"), applying sauce and toppings to specification, and managing bake times and oven positioning across concurrent orders; prepare and handle gluten-free bases separately.
• Cook the pasta and gnocchi range to order (spaghetti, fettuccine, penne, gnocchi and tortellini) and finish with house sauces including napoletana, bolognese, carbonara, alfredo, basil pesto, beef ragu, marinara and pescatore.
• Prepare and cook baked and oven dishes including lasagna, cannelloni, risotto, arancini and house meatballs.
• Cook grill and main-course items to order, including porterhouse and rib-eye steaks cooked to guest preference, chicken schnitzel, parmigiana and scaloppine, grilled fish, salmon, garlic prawns, salt and pepper calamari and the seafood platter.
• Prepare salads, sides, children’s meals and desserts, and plate all dishes to the standard presentation for each menu item.
• Prepare vegetarian, vegan and gluten-free-ingredient versions of menu items using the designated substitutes, utensils and preparation areas.

Quality, Consistency and Portion Control

• Follow the standard recipe cards and portion specifications for every dish so that taste, weight and appearance are consistent across shifts and cooks.
• Check the quality, freshness and correct storage of all incoming and prepared produce, and reject or report substandard product.
• Taste, adjust and check dishes before they leave the pass, and correct any item that does not meet standard.
• Manage timing and coordination across the pizza, pasta and grill sections so that all items for a table are served together and at temperature.

Food Safety, Allergens and Hygiene

• Work in accordance with the Food Standards Code, the employer’s Food Safety Program and the conditions of the premises’ registration.
• Record and monitor temperatures for cool rooms, refrigeration, hot holding and cooking, and act on any reading outside the safe range.
• Apply correct labelling, date-marking and stock rotation, and dispose of product outside its shelf life.
• Identify allergens in menu items and take all reasonable steps to avoid cross-contamination when preparing gluten-free, vegan, nut-free and other special dietary orders, and escalate any order the kitchen cannot safely fulfil.
• Maintain personal hygiene, correct uniform and safe handling practices at all times, and keep all benches, equipment and storage areas clean and sanitised.

Stock, Ordering and Waste

• Monitor par levels for the section and advise the Head Chef of items required for ordering.
• Receive, check and store deliveries correctly, and report discrepancies or damaged goods.
• Control portion waste, trim and over-production, and record wastage in accordance with kitchen procedure.

Equipment and Workplace Safety

• Operate and clean kitchen equipment safely, including the deck oven, dough equipment, char grill, fryers, pasta cooker, slicers and refrigeration.
• Report faulty equipment, hazards, incidents and near misses promptly to the Head Chef or Duty Manager.
• Comply with all occupational health and safety requirements, including safe knife handling, hot surfaces, lifting and slip prevention.

Teamwork and Service Support

• Work co-operatively with other cooks, kitchen hands and front-of-house staff throughout service.
• Provide direction and on-the-job guidance to kitchen hands, and assist with the training of new kitchen staff.
• Support takeaway, delivery-platform and catering or function orders alongside dine-in service.
• Contribute to menu trials, specials and seasonal changes when requested by the Head Chef.
• Complete opening, changeover and closing duties for the section.

Requirements:

Essential

• Certificate III or Certificate IV in Commercial Cookery, or equivalent qualification recognised in Australia.
• At least 12 months of experience as a Cook in a commercial kitchen.
• Demonstrated experience preparing Italian cuisine, including pizza and fresh pasta cookery.
• Sound knowledge of food safety, allergen management and hygiene requirements in a commercial kitchen.
• Ability to work at speed and to standard during extended peak service periods.
• Availability to work a rotating roster including evenings, weekends and public holidays.
• Effective spoken English sufficient to take direction, read recipe and allergen documentation and communicate during service.

Desirable

• Diploma of Hospitality Management.
• Food Safety Supervisor certification.
• Experience with deck or wood-fired pizza ovens and high-volume takeaway operations.
• Experience preparing vegan and gluten-free menu items in a shared kitchen environment.
• Experience mentoring or training junior kitchen staff.