About the role

The cook work to ensure the Club's Catering requirements are met and adhered to. Ensure standards are met and assist the Head Chef and Chef to ensure the catering department is run smoothly and efficiently. Ensure customer’s needs are met and that exceptional levels of customer service are provided. Ensure food safety, food hygiene and safe food handling procedures are adhered to. Assist Head Chef and Chef to effectively develop and innovate menu’s and food offerings.  Facilitate and uphold behaviors that promote respect among staff and ensure a smooth and efficient harmonious kitchen.

Duties and Responsibilities

1.  Kitchen Duties

•    Plan menus and food preparation issues with managers or head chef;

•    Order food, kitchen supplies and equipment;

•    Prepare and store food stuffs, ensuring stock rotation and control is maintained;

•    Prepare, cook and season meals from the menu, ensuring presentation, portion control and quality is of the highest standard;

•    Portion and plate meals, adding sauces, gravies and garnishes as required;

•    Operate and regulate the temperature of ovens, grills and other cooking equipment to cook food to the required standard;

•    Prepare meals to meet special dietary requirements, including allergen and intolerance requests;

•    Examine the quality and freshness of food deliveries and ingredients before use;

•    Liaise with Head Chef or Managers on Functions or Special requirements;

•    Maintain kitchen equipment and individual tools of the trade;

•    Constantly update knowledge and skills to keep abreast of industry trends;

•    Train and supervise apprentices, trainees and other kitchen staff;

•    Assist or compile kitchen rosters and staffing reviews;

•    Relieving and performing other duties as directed by Supervisor or Management.

2.  General Responsibilities

•    To be continually aware of, and maintain, the highest standards of personal hygiene and dress;

•    To understand and practice OH&S and building safety procedures;

•    To attend meetings and training as required;

•    To attend to customer complaints in prompt and satisfactory manner;

•    Maintain a courteous, friendly and professional attitude towards co-workers, customers, management and associated groups;

•    Operate within the scope of Clubs policies and procedures;

•    Inform or report on any equipment failures, workplace hazards and inappropriate behaviour from customers, suppliers or co-workers;

•    Observe both liquor licensing laws and safe food handling procedures;

•    Maintain open and honest communication with all club personnel.

Minimum Qualifications

•    Food Safety Supervisor's Certificate (HACCP).

•    Relevant trade certificate (e.g., Certificate III in Commercial Cookery or equivalent).

•    A minimum of 4 years' post-trade experience.

Skills, Knowledge and Experience Required

•    Understanding of customer service standards and their application in a commercial kitchen and hospitality environment.

•    Working knowledge of the Workplace Health and Safety Act and Food Act, and their practical application to kitchen operations, food handling and staff safety.

•    Proficiency in computer-based stock control systems, along with general computer literacy to support ordering, stock control and administrative tasks.

•    Practical cooking skills and knowledge of cooking techniques, food presentation and portioning, and preparing meals to meet special dietary and allergen requirements.

•    Ability to respond to special dietary and function requests professionally.

•    Excellent verbal and written communication skills, including clear and legible handwriting for kitchen documentation, dockets and handover notes.

•    Awareness of food costs and wastage control to support financial performance.

•    Strong interpersonal skills, with the ability to train and support apprentices and other kitchen staff.

•    A professional, trustworthy and well-presented approach, combined with strong time management, self-motivation and a positive, courteous manner when working with colleagues and management.