Cook/Chef

Cook/Chef

Key Duties and Responsibilities

• Prepare, season and cook a variety of restaurant dishes in accordance with established recipes and standards.
• Prepare and cook pasta, pizza, risotto, seafood, chicken, beef, lamb, vegetable dishes and other menu items.
• Prepare steaks, parmas, slow-cooked meats, seafood dishes and other main-course items.
• Prepare sauces, stocks, marinades, dressings and accompaniments required for service.
• Prepare vegetables, meat, poultry, seafood and other ingredients for daily kitchen operations.
• Operate ovens, grills, fryers, hotplates and other commercial kitchen equipment safely and efficiently.
• Monitor cooking times and temperatures to ensure food is prepared correctly and safely.
• Check the freshness, quality and suitability of ingredients before use.
• Monitor food throughout preparation and cooking to maintain consistent flavour, texture and presentation.
• Portion, plate and garnish meals in accordance with restaurant standards.
• Prepare meals to accommodate special dietary requirements where required.
• Store food and ingredients appropriately, including in temperature-controlled facilities.
• Follow stock rotation, food storage and food-handling procedures.
• Minimise food wastage and maintain appropriate portion control.
• Maintain a clean, organised and hygienic kitchen and preparation area.
• Comply with food safety, hygiene and workplace health and safety requirements.
• Work effectively with chefs, cooks and front-of-house staff during busy service periods.
• Contribute to menu preparation and daily specials where appropriate to the position.
• Assist with ordering ingredients and monitoring food costs where appropriate to the position.

Skills and Experience

Applicants must have:

• A minimum of 1 year of relevant commercial kitchen experience in a Chef, Cook or similar role.
• Experience working in a restaurant, café or similar commercial kitchen environment.
• Experience preparing and cooking a broad range of dishes.
• Sound knowledge of commercial cooking techniques and food preparation.
• Experience using commercial kitchen equipment.
• 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.
• Ability to work independently and as part of a team.
• Reliability, punctuality and attention to detail.
• Availability to work evenings, weekends and public holidays as required.