At TAKOMAMA COBURG, your passion for maintaining high food quality standards is fundamental to this role. Alongside this, please exude a positive, approachable demeanour and consistently show the utmost respect for both customers and staff. The role also necessitates the possession of specific skills and experience, such as:

- Careful planning, sourcing, and estimating of food and commodities for meticulously crafted menus

- Meticulous preparation of raw ingredients, including chicken and vegetables, through the use of a diverse range of cutting and marinating techniques

- Oversight and active involvement in the preparation, cooking, and serving of meals in strict accordance with specified menus

- Precise determination of quantities to be cooked and the accurate portion sizes to be served, all in adherence to standard recipes

- Diligent inspection of raw ingredients to ensure the absence of spoilage and to assess their usability

- Continuous enhancement and application of relevant skills and knowledge pertinent to job duties while expertly preparing items featured in a restaurant menu

- Strategic prioritisation of menus, recipes, and task sheets to ensure seamless operations

- Vigilant monitoring of dish quality at every stage of cooking and preparation

- Strategic adjustment of recipes as needed to accommodate special dietary requirements, such as vegetarian preferences

- Proficient utilisation of kitchen utensils, appliances, and cookware to expertly and artfully prepare ingredients and meals

Benefits

Maternity leave

Visa sponsorship if required

Task & responsibilities

Prepare and cook a variety of MEXICAN Cuisine using recipes and personal judgement, using various Kitchen utensils and equipment.

Observe and test food to determine if it has been cooked sufficiently and correctly seasoned.

Maintain workplace hygiene in accordance with OH&S procedures. These include refraining from creating general hazards and taking precautions to avoid the causes of food contamination or food poisoning.

Testing new dishes and suggesting new ones for the menu while monitoring their quality.

Receiving the delivery of the goods & storing them in a formally organised manner as per the selected industry environment, application of the occupational health, safety, and hygiene issues related to the receipt handling and storage of goods, and labelled, dated, and stored food correctly. Also, maintain a FIFO culture and regularly update the temperature sheet.

Make sauces and marinades for seafood and meats by grinding and mincing herbs, spices and vegetables, combine and check the texture.

Cooking food by a range of methods (frying, roasting and grilling).

 Regulate the temperature of ovens, grills and other cooking equipment.

Qualification & experience

Qualification: Certificate III & IV in cookery, hospitality or kitchen management

Experience: Kitchen: One years at least (Required)