COOK

Position Details

Position: Cook

Employment Type: Full-Time Permanent

Hours: Minimum 38 hours per week

Salary: $80,000 – $100,000 per annum

Location: Harvey, Western Australia

Key Duties and Responsibilities

• Prepare, cook and present a variety of meals in accordance with established recipes, quality standards and customer expectations. 
• Assist in developing daily specials and contribute ideas for menu improvements and seasonal offerings. 
• Ensure all food preparation and cooking activities comply with food safety regulations, hygiene requirements and workplace health and safety procedures. 
• Organise and prepare ingredients for service, including portioning meats, preparing vegetables, making sauces and assembling side dishes. 
• Monitor food quality throughout preparation and service to ensure consistency in flavor, appearance and presentation. 
• Operate commercial kitchen equipment safely and efficiently, including ovens, grills, fryers, cooktops and food preparation machinery. 
• Maintain a clean and organized kitchen environment by washing equipment, sanitizing work areas and following cleaning schedules. 
• Work closely with chefs, kitchen staff and front-of-house employees to ensure efficient service and customer satisfaction. 
• Store food items correctly and monitor stock quality, ensuring proper stock rotation procedures are followed to minimize spoilage and waste. 
• Assist with inventory control by monitoring ingredient levels and notifying management when stock replenishment is required. 
• Manage workload effectively during busy service periods while maintaining high standards of food preparation and presentation. 
• Follow portion control guidelines and efficient food handling practices to support cost control and reduce unnecessary wastage. 
• Check food products regularly to ensure freshness, quality and compliance with food storage requirements. 
• Participate in kitchen meetings, training activities and workplace improvement initiatives as directed by management. 

Skills and Qualifications

• Certificate III or Certificate IV in Commercial Cookery, or a higher relevant qualification. 
• Demonstrated practical experience working in a commercial kitchen environment. 
• Strong knowledge of food preparation techniques, cooking methods and kitchen operations. 
• Ability to work efficiently under pressure while maintaining attention to detail. 
• Good organizational and time management skills. 
• Reliable, punctual and committed to maintaining professional workplace standards. 
• Effective communication skills and the ability to work cooperatively within a team environment. 
• Flexibility to work weekends, public holidays and rotating roster shifts as required. 

Salary and Benefits

• Competitive annual salary of $80,000 – $100,000, depending on skills and experience. 
• Permanent full-time employment with ongoing job security. 
• Supportive and friendly workplace culture. 
• Opportunities for professional development and career progression. 
• Well-maintained and professionally managed working environment. 
• Potential for salary reviews and advancement based on performance and contribution to the business.