The Cook is responsible for preparing a variety of high-quality dishes while ensuring consistent taste, quality, portion control and presentation. The Cook manages food preparation and stock levels, minimises waste, maintains food safety, hygiene and workplace health and safety standards, supports efficient kitchen operations, assists with menu development and guides junior kitchen staff during service.

Benefits

• Supportive and inclusive team environment. 
• Competitive salary package. 
• Long-term employment opportunity. 
• Career progression and skills development. 
• Exposure to diverse cooking techniques and menu items.

Task & responsibilities

• Examining foodstuffs and ingredients to ensure quality and freshness before preparation. 
• Regulating the temperature of ovens, grills, fryers and other cooking equipment. 
• Preparing and cooking meals in accordance with approved recipes, dietary requirements, food safety and presentation standards. 
• Seasoning food appropriately and ensuring consistency in flavour, quality and portion size. 
• Portioning and plating meals attractively, including preparing and adding sauces, gravies and garnishes where required. 
• Storing perishable and non-perishable food items correctly in temperature-controlled environments. 
• Assisting with menu planning and estimating food and ingredient requirements. 
• Monitoring stock levels, rotating stock efficiently and minimising food wastage. 
• Maintaining clean and hygienic work areas, kitchen equipment and utensils at all times. 
• Working collaboratively with kitchen and service staff to ensure meals are prepared and served efficiently. 
• Following all food handling, hygiene, workplace health and safety requirements. 
• Providing guidance and on-the-job support to apprentice and junior kitchen staff as required. 
• Conducting quality checks to ensure dishes meet the restaurant’s required standards. 
• Assisting with the development of new recipes and seasonal menu items. 
• Performing other skilled cooking and kitchen duties required for the effective operation of the restaurant.

Qualification & experience

• Certificate III in Commercial Cookery or any relevant qualification. 
• At least (1) one year of relevant full-time work experience. 
• Strong understanding of food preparation, cooking techniques and kitchen operations. 
• Ability to work effectively within a team during peak service periods. 
• Excellent communication, time-management and multitasking skills. 
• Availability to work across a rotating roster, including weekends and public holidays.