Key Responsibilities:
* Setting up workstations and operating kitchen equipment;
* Inspecting and selecting quality ingredients daily;
* Preparing, cooking, seasoning, and presenting a variety of dishes according to restaurant's recipes and requirements;
* Storing raw and cooked food properly in compliance with food safety regulations;
* Preparing food to accommodate customer's special dietary requirement;
* Assisting in menu planning and estimating daily ingredient requirements to minimise kitchen waste;
* Ensure cleanliness of the kitchen, adhering to kitchen hygiene and safety standards;
* Work effectively as part of a team.
Skills and Qualification:
* Minimum of three years' relevant work experience as a Cook
* Certificate III in Commercial Cookery or equivalent qualification
* Proven ability to work efficiently in a fast-paced kitchen environment while maintaining consistency and quality
* Strong time management and organisational skills
* Ability to work effectively both independently and as part of a team
* Australian work rights