Position: Cook
Position Type: Full-Time
Salary: $75,000 to $78,000 plus superannuation per annum
Location: Mordialloc VIC 3195
Our client is seeking an experienced Cook to join their restaurant located in Mordialloc, Victoria.
Duties and Responsibilities:
Overall Responsibilities
1. Food Preparation: Ensure food is prepared to a consistently high standard.
2. Menu Completion: Ensure menu items are completed and delivered ensuring customer satisfaction.
3. Budget Management: Ensure all food is produced within budget requirements by minimizing waste and costs.
4. Hygiene Standards: Maintain hygiene standards at a sufficiently high level and implement an approved food safety plan.
5. Equipment Maintenance: Monitor and maintain all kitchen equipment in correct operating order.
6. Liaison: Liaise with management to ensure consistency in product and materials.
7. Menu Planning: Plan menus and specials.
8. Standards Enforcement: Enforce nutrition and sanitation standards for kitchen operations.
9. Team Performance: Ensure a high level of team performance.
10. Food Receiving and Storing: Receive and store food to health department requirements.
11. Meetings: Attend meetings as required.
2. Main Activities
1. High-Quality Food: Prepare and cook high-quality food according to menu guidelines and recipes.
2. Supervision: Supervise members of the kitchen team who report to you.
3. Communication: Foster good communication between floor and kitchen staff.
4. Supplies Management: Receive and account for suppliers and deliveries.
5. Staff Training: Assist with the training of staff including apprentices and trainees.
6. Hygienic Practices: Follow correct hygienic food handling practices.
7. Cleaning and Disposal: Follow the restaurant's regular cleaning and waste disposal practices.
8. Safe Work Practices: Use and support safe work practices.
9. Equipment Maintenance: Maintain kitchen equipment and plant in valuable condition.
3. Teamwork & Organizational Skills
1. Positive Attitude: Maintain a positive attitude.
2. Role Modeling: Act as a role model for staff.
3. Efficiency: Accomplish work in an efficient and timely manner.
4. Product Knowledge: Possess necessary knowledge regarding food products.
5. Problem Solving: Identify, analyze, and rectify problems.
6. Consistency: Practice consistency in decision-making.
4. Revenue and Cost Performance
1. Monitoring: Monitor revenue and cost performance.
2. Goal Setting: Develop long/short term sales building goals and incentive programs with the Manager.
5. Quality Standards
1. Supervision: Supervise food preparation processes.
2. Inspection: Inspect food products to ensure they meet standards.
3. Corrective Action: Monitor finished products and take corrective action when required.
4. Storage Inspection: Inspect storage facilities to ensure proper procedures are followed.
6. Cost Controls
1. Product Acquisition: Monitor all aspects of product acquisition and process.
2. Security: Guarantee the security of all products.
3. Cost/Sales Ratio: Maintain a reasonable cost/sales ratio.
7. Kitchen Maintenance
1. Procedures: Enforce all routine open/close procedures.
2. Environment: Establish and maintain a safe and clean working environment.
3. Communication: Communicate deficiencies and take required steps to rectify problems.
4. Security: Manage the restaurant kitchen in a security-conscious manner.
8. Administrative Duties
1. Stock Requisitioning: Comply with all policies regarding stock requisitioning.
2. Stock Taking: Participate in required stock-taking activities.
3. Documentation: Write notes and memos as required.
Requirements:
1. Certificate III and IV in Commercial Cookery or equivalent
2. At least 12 months of relevant experience
3. Prior experience as a Cook at a Mexican restaurant
4. Knowledge of Mexican ingredients, spices and cooking techniques.
📌 Cook
🏢 Job2Go
📍 Mordialloc