Chef / Cook

About the Role

This position is responsible for assisting with the day-to-day operation of the kitchen, ensuring high standards of food quality, presentation and service while maintaining compliance with food safety requirements.

Key Duties and Responsibilities

• Prepare, season and cook a variety of menu items including curries, tandoori dishes, biryanis, seafood dishes, pizzas and other restaurant meals.
• Plan and organise food preparation activities to ensure efficient kitchen operations during service periods.
• Assist with menu planning, recipe development and the introduction of seasonal o rspecial menu items.
• Ensure all meals are prepared and presented in accordance with business standards and customer expectations.
• Monitor food quality, portion control and presentation to maintain consistency.
• Estimate food requirements, assist with stock ordering and monitor inventory levels.
• Receive, inspect and store food supplies while ensuring proper stock rotation and minimising wastage.
• Maintain compliance with food safety, hygiene and workplace health and safety regulations.
• Supervising kitchen staff and support the training of junior employees where required.
• Monitor kitchen equipment and report maintenance requirements to management.
• Work collaboratively with management and team members to ensure smooth kitchen operations and customer satisfaction.

Minimum Requirements

• Minimum 1-2 year of full-time experience in a commercial kitchen.
• Relevant qualifications including Certificate IV in Commercial Cookery or Diploma of Hospitality Management, or an equivalent qualification.
• Strong knowledge of kitchen operations, food safety and hygiene standards.
• Proven ability to work effectively under pressure in a fast-paced environment.
• Excellent communication, organisational and teamwork skills.
• Flexibility to work evenings, weekends and public holidays as required.