Cook

The Cook is responsible for the day-to-day preparation and cooking of food across all sections of the kitchen, working directly under the supervision and direction of the Head Chef. The Cook is required to exercise independent culinary judgement, manage their own section during service, and provide direct supervision and training to Kitchen Hand staff. This is a hands-on trade position requiring completion of a relevant Certificate III in Commercial Cookery or equivalent qualification, or substantial equivalent trade experience.

As the only qualified Cook alongside the Head Chef, this role is critical to the continuity of kitchen operations. The Cook must be capable of running the kitchen independently in the Head Chef's absence and of stepping into a lead role at short notice.

Benefits

Task & responsibilities

The Cook is required to perform the following duties as a core and ongoing part of the role:

Food Preparation and Cooking

•    Prepare, cook, and present a full range of food items across all menu categories including entrées, mains, and desserts to the standard set by the Head Chef.

•    Execute mise en place for each service period, including portioning, marinating, sauce preparation, and stock production.

•    Cook food using a variety of methods including grilling, frying, roasting, braising, steaming, and sautéing.

•    Adjust seasoning, flavour profiles, and presentation to ensure consistency with menu specifications and quality standards.

•    Prepare sauces, dressings, marinades, and other accompaniments to recipe specification.

•    Plate and present dishes in accordance with the Head Chef's specifications for each menu item.

Section Management

•    Manage an assigned kitchen section (e.g. grill, sauté, larder) during service periods, maintaining pace and quality under pressure.

•    Organise the section for each service, including preparing required mise en place and liaising with other sections to coordinate timing.

•    Monitor stock levels within the section and communicate replenishment requirements to the Head Chef.

•    Act as de facto kitchen lead when the Head Chef is absent from service, coordinating the kitchen team and maintaining service flow.

Supervision and Training of Kitchen Hands

•    Directly supervise Kitchen Hand staff, allocating tasks, demonstrating correct techniques, and providing feedback on performance.

•    Train Kitchen Hands in basic food preparation, hygiene practices, correct use of equipment, and kitchen protocols.

•    Ensure Kitchen Hands meet food safety and personal hygiene standards at all times.

•    Report any performance issues or training needs to the Head Chef.

Menu and Recipe Contribution

•    Contribute ideas for seasonal menu changes and specials in consultation with the Head Chef.

•    Follow and document standard recipes to ensure consistency of dishes across service periods.

•    Assist the Head Chef in trialling and refining new dishes prior to menu introduction.

Food Safety, Hygiene, and Kitchen Standards

•    Maintain a clean and organised workstation throughout and after each service in accordance with food safety legislation.

•    Adhere to HACCP food safety plans and ensure all food is stored, handled, and cooked at correct temperatures.

•    Complete food safety records and temperature logs as required by food safety management procedures.

•    Ensure compliance with all relevant food hygiene regulations and local health authority requirements.

•    Report maintenance issues or equipment faults to the Head Chef promptly.

Qualification & experience

To be considered for this position, applicants must meet the following minimum requirements:

•    Certificate III in Commercial Cookery (SIT30821 or equivalent), OR a trade qualification in commercial cookery recognised under the Australian Qualifications Framework, or an equivalent overseas qualification.

•    Minimum 2 years of post-qualification experience in a professional kitchen environment, including at least 1 year in a comparable cook role.

•    Demonstrated ability to work independently across multiple kitchen sections.

•    Current Food Safety Supervisor certification (or ability to obtain prior to commencement).

•    Experience supervising or directing kitchen support staff.

•    Sound understanding of HACCP food safety principles and their practical application.