Key Duties and Responsibilities 

• Check and assess ingredients upon receipt and prior to use to ensure quality and freshness standards are met.

• Set, monitor and adjust cooking equipment such as ovens, grills and stovetops to maintain correct cooking temperatures.
• Carry out food preparation and cooking tasks in line with kitchen recipes and service requirements.
• Apply appropriate seasoning methods during cooking to achieve consistent flavour and presentation.
• Measure portions accurately, plate meals neatly, and finish dishes with sauces, gravies and garnishes as required.
• Store prepared and raw food items in designated temperature-controlled areas in accordance with food safety procedures.
• Prepare meals that accommodate special dietary needs, allergies or cultural requirements when requested.
• Assist with menu preparation activities and calculate ingredient quantities needed for service periods when required.
• Provide guidance and practical instruction to junior kitchen staff and apprentices as part of on-the-job training.

Skills and Qualifications

• AQF Certificate III or AQF Certificate IV
• A minimum of 1-3 years of relevant full-time experience.