Cook/Chef

Chef/Cook :

Key Duties and Responsibilities

• Prepare, season and cook a variety of breakfast, lunch and contemporary café dishes.
• Prepare meat, poultry, seafood, vegetables, eggs, sauces, salads and other ingredients required for daily service.
• Prepare and cook dishes in accordance with established recipes, portion sizes and presentation standards.
• Operate grills, ovens, fryers, hotplates and other commercial kitchen equipment safely and efficiently.
• Monitor the quality of food throughout preparation, cooking and presentation.
• Check ingredients for freshness, quality and suitability before use.
• Ensure meals are prepared consistently and within required service times.
• Portion, plate and garnish dishes according to presentation standards.
• Follow appropriate stock rotation and food-storage procedures.
• Assist with estimating food requirements and maintaining appropriate stock levels.
• Minimise food wastage and maintain appropriate portion control.
• Maintain cleanliness and hygiene throughout kitchen and food-preparation areas.
• Comply with food safety, workplace health and safety and hygiene requirements.
• Assist with training and guiding junior kitchen staff where required.
• Assist with ordering food supplies and monitoring ingredient availability where required.
• Contribute to menu preparation, seasonal dishes and daily specials where appropriate to the position.
• Monitor kitchen operations and assist with maintaining efficient food preparation and service.

Skills and Experience

Applicants should have:

• Minimum 1 year experience working as a Chef, Cook or in a similar commercial kitchen position.
• Experience working in a café, restaurant or similar hospitality environment.
• Sound knowledge of food preparation and commercial cooking techniques.
• Experience using commercial kitchen equipment.
• Good knowledge of food safety, hygiene and food-storage requirements.
• Ability to maintain consistent food quality, portion size and presentation.
• Ability to work efficiently in a fast-paced kitchen environment.
• Strong organisational and time-management skills.
• Availability to work weekends and public holidays where required.