Cook (Fill-time)

Key Responsibilities

• Examine ingredients, food items, meat, seafood, vegetables, spices and other supplies to ensure they are fresh, suitable for use and meet the required quality standards of the restaurant and banquet kitchen.
• Regulate and monitor the temperature of ovens, grills, tandoor, cooktops, fryers and other kitchen equipment to ensure food is cooked safely, evenly and to the required standard.
• Prepare and cook a variety of dishes for dine-in service, takeaway orders, catering and banquet functions, including entrees, curries, tandoori items, rice dishes, breads and other menu items.
• Season food during preparation and cooking, using appropriate spices, herbs, marinades and sauces to maintain the flavour, consistency and quality expected by customers.
• Portion food, arrange dishes on plates or serving trays, and add gravies, sauces, chutneys, garnishes and accompaniments in line with restaurant and banquet presentation standards.
• Store prepared food, raw ingredients, sauces, marinades and perishable items in temperature-controlled storage areas in accordance with food safety and hygiene requirements.
• Prepare food to meet special customer and event requirements, including vegetarian, mild or spicy preferences, allergy-related requests and other dietary needs where required.
• Assist with menu planning and estimating food requirements for daily restaurant service, takeaway demand, catering orders and scheduled banquet functions.
• Assist in training kitchen staff and apprentices by demonstrating food preparation methods, cooking procedures, portion control, hygiene practices and correct use of kitchen equipment.

Qualification

• AQF Certificate III or AQF Certificate IV (ANZSCO Skill Level 3)
• Minimum 1- 3 year experience required