Cook

The Cook is responsible for preparing and cooking a variety of pizza, pasta, and main course dishes in a full-service restaurant environment while ensuring food quality, presentation, and consistency standards are maintained. Duties include examining ingredients for freshness, operating commercial kitchen equipment, regulating cooking temperatures, preparing meals to meet dietary requirements, and ensuring food is stored and handled in accordance with food safety regulations. The role also involves assisting with kitchen cleanliness, stock control, and supporting the training of junior kitchen staff and apprentices.

Chef

The Chef is responsible for planning menus, overseeing kitchen operations, and ensuring the consistent preparation and presentation of high-quality dishes in a fast-paced restaurant environment. Duties include managing food and labour costs, supervising kitchen staff, coordinating daily operations with management and front-of-house employees, and preparing specialty dishes. The Chef also ensures compliance with hygiene and workplace safety standards while assisting with the recruitment, training, and supervision of kitchen staff to maintain efficient kitchen operations and customer satisfaction.

Benefits

• An attractive remuneration package aligned with skills and experience.
• Entitlements to paid time off, including holidays and personal leave.
• Continuous learning, upskilling, and career development programs.
• Exclusive staff pricing and concessions on food and hospitality services.
• Defined opportunities for internal growth, promotion, and long-term career development.

Task & responsibilities

Cook

• Food Preparation & Quality Control: Examine ingredients and food supplies to ensure

  freshness and quality suitable for a full-service restaurant environment.

• Cooking Operations: Prepare and cook a wide range of pizza, pasta, and main courses

  dishes using ovens, grills, and other commercial kitchen equipment.

• Temperature & Storage Management: Regulate cooking temperatures and ensure all

  food is stored appropriately in temperature-controlled facilities in accordance with food safety requirements.

• Seasoning & Presentation: Ensure meals are portioned, plated, garnished, and

  presented to a high dine-in service standard.

• Dietary Requirements: Prepare meals to accommodate customer dietary needs,

  allergies, and special requests where required.

• Kitchen Support: Assist with estimating food requirements, maintaining kitchen

  cleanliness, and supporting the training of junior kitchen staff or apprentices.

Chef

• Menu Planning & Cost Control: Plan and develop menu items, estimate food and labour

  costs, and coordinate the ordering of food supplies and kitchen inventory.

• Kitchen Supervision: Oversee kitchen operations and monitor the quality of dishes

  throughout preparation and presentation to ensure consistency and customer satisfaction.

• Team Coordination: Communicate with management, kitchen staff, and front-of-house

  employees regarding daily operations, food preparation, and customer service requirements.

• Cooking Leadership: Demonstrate cooking techniques, supervise kitchen procedures,

  and actively prepare and cook specialty dishes offered by the restaurant.

• Food Safety & Compliance: Ensure compliance with hygiene, sanitation, and workplace

  safety regulations across all kitchen operations.

• Staff Training & Development: Assist in selecting, training, and supervising kitchen staff

  to maintain efficient operations and high service standards.

Qualification & experience

• A solid background in professional cookery gained within fast-paced restaurants or large

  hospitality operations.

• At least one year of hands-on experience in a commercial food production environment.
• In-depth understanding of cooking methods, back-of-house procedures, and structured menu

  development.

• Proven ability to lead kitchen teams through clear communication, direction, and supervision.
• Capacity to remain focused and productive during busy service periods while balancing

  competing demands.

• A genuine passion for culinary innovation, including experimentation with modern techniques

  and international flavours.

• Strong awareness of food handling legislation, sanitation practices, and regulatory obligations.