Cook

Job Advertisement: Cook 

Efficient Recruitment Services Pty LTD on behalf of HORIZON@1837 PTY LTD

Position: Full-time (38 hours per week) Cook

Location: Rowland Flat SA 5352

Salary: $75,000 to $85,000 plus Superannuation

Company: HORIZON@1837 PTY LTD

Trading names- Lou's by Horizon

Benefits

Skills and Competencies:

The ideal candidate will possess the following skills:

• Culinary Expertise: Proficiency in various cooking techniques (e.g., grilling, frying, sautéing, baking), as well as knowledge of different types of cuisines and ingredients.
• Attention to Detail: Precision in food preparation, seasoning, and presentation to ensure consistent quality and appearance.
• Time Management: Ability to work efficiently under pressure in a fast-paced kitchen environment, particularly during peak service times.
• Teamwork: Strong interpersonal skills to collaborate effectively with other kitchen staff and restaurant personnel.
• Problem-Solving: Ability to handle kitchen issues, such as equipment problems or ingredient shortages, with creativity and resourcefulness.
• Hygiene and Safety Focus: Strong understanding of food safety regulations, cleanliness standards, and safe kitchen practices.

Task & responsibilities

Key Responsibilities:

As a Cook in our busy commercial kitchen, your duties will include but are not limited to:

• Food Preparation and Cooking:
  • Prepare, season, and cook a variety of dishes (entrees, mains, sides, and desserts) according to the restaurant's recipes and standards.
  • Specialize in a different type of cuisine or prepare a wide variety of foods.
  • Portion, arrange, and garnish food to ensure it is visually appealing and up to restaurant presentation standards.
  • Adjust seasoning and recipes based on customer preferences and feedback.
  • Prepare food for service in a timely manner, especially during high-demand periods, such as lunch and dinner rushes.
• Kitchen Organization and Hygiene:
  • Organize and manage kitchen activities to ensure timely preparation and smooth operation.
  • Ensure that all food preparation areas, cooking surfaces, and utensils are clean and sanitized according to food safety regulations.
  • Monitor food storage areas for proper temperature control, labeling, and stock rotation (First In, First Out - FIFO) to prevent food spoilage.
  • Comply with health and safety regulations and maintain high standards of personal hygiene and cleanliness within the kitchen.
• Inventory and Supply Management:
  • Monitor inventory levels and assist in ordering food supplies and ingredients, ensuring proper stock levels are maintained.
  • Conduct regular inventory checks, and assist in monthly stocktakes to track usage and minimize waste.
  • Coordinate with suppliers for the timely delivery of fresh and high-quality ingredients.
• Menu Planning and Development:
  • Collaborate with the head chef to develop and refine menu items based on seasonal availability and customer demand.
  • Suggest creative dishes or improvements to existing menu items to keep the menu fresh and appealing.
  • Test and evaluate new recipes for quality and consistency before adding to the menu.
• Team Leadership and Training:
  • Train and mentor junior kitchen staff and apprentices in food preparation, cooking techniques, and kitchen safety protocols.
  • Assist with scheduling kitchen staff to ensure sufficient coverage during busy periods.
  • Work closely with other cooks and kitchen staff to coordinate food preparation and service.
• Quality Control:
  • Ensure that all dishes are prepared according to the restaurant’s high standards of quality and presentation.
  • Perform regular quality control checks during service to ensure that the final product meets customer expectations.
  • Address any kitchen-related issues, such as equipment malfunctions or ingredient shortages, and work quickly to resolve them.

Qualification & experience

Qualifications and Experience:

To be considered for this role, you must meet the following requirements:

• Formal Qualifications:
  • A Certificate III or IV in Commercial Cookery or equivalent qualification is required.
  • Additional certifications in food safety or hospitality management will be highly regarded.
• Work Experience:
  • Minimum of 2+ year of experience in a high-volume, fast-paced restaurant or commercial kitchen.
  • Proven experience in preparing and cooking a variety of dishes from scratch, including entrees, mains, sides, and desserts.
  • Demonstrated ability to work efficiently under pressure, especially during peak periods such as dinner or event services.
• Other Requirements:
  • Flexibility to work shifts, including weekends, holidays, and evenings.
  • Excellent communication and teamwork skills.
  • Physical stamina to handle the demands of a busy kitchen, including standing for long periods and lifting heavy pots or ingredients.