The Cook is responsible for preparing and cooking a variety of dishes, ensuring high standards of food quality and presentation. This role involves planning menus, selecting and preparing ingredients, and ensuring food is cooked to the highest standards of quality, safety, and hygiene.
Job Duties
- Menu Planning: Assisting in the development and implementation of menus, considering factors such as dietary restrictions, seasonal availability, and customer preferences.
- Ingredient Preparation: Selecting, preparing, and storing ingredients according to recipes and food safety guidelines. This includes tasks such as chopping, slicing, peeling, and measuring ingredients.
- Cooking: Preparing a variety of dishes, including appetizers, main courses, and desserts, using various cooking techniques such as grilling, baking, frying, and steaming.
- Food Presentation: Ensuring that food is presented in an attractive and appetizing manner, adhering to plating standards and garnishing techniques.
- Quality Control: Monitoring the quality of food throughout the cooking process, ensuring that it meets established standards of taste, texture, and appearance.
- Equipment Maintenance: Cleaning and maintaining kitchen equipment, including stoves, ovens, refrigerators, and utensils.
- Food Safety: Adhering to strict food safety practices, including proper handling, storage, and preparation of food to prevent contamination.
- Inventory Management: Assisting in the management of food inventory, ensuring that supplies are adequately stocked and maintained.
Responsibilities
- Customer Satisfaction: Striving to provide excellent customer service by preparing and serving food that meets or exceeds customer expectations.
- Teamwork: Collaborating effectively with other kitchen staff, including chefs, line cooks, and dishwashers, to ensure smooth operations.
- Efficiency: Working efficiently and effectively to meet deadlines and maintain productivity.
- Compliance: Adhering to all relevant food safety regulations, health and safety standards, and workplace policies.
- Professionalism: Maintaining a professional demeanor and attitude, representing the organization in a positive manner.
Qualification & Experience
- Certificate III in Commercial Cookery or equivalent.
- Minimum of 3 years of experience working as a cook in a commercial kitchen setting.
- Experience in a variety of cooking styles and cuisines.
- Experience working with different types of kitchen equipment.
- Experience in menu planning and development.
- Proven experience in commercial kitchen environments.
- Strong knowledge of food safety and hygiene practices.
- Excellent cooking skills and techniques.
- Ability to work under pressure and meet deadlines.
- Strong attention to detail and organizational skills.
- Good communication and interpersonal skills.
About Company
Chef Daniel delivers amazing food creations for everyone and any event. With a solid family background in the food and lifestyle industry, he has had a star‑starred career for over a decade, making his knowledge and skill highly sought after. Having a passionate chef as a dad, it was normal when Daniel started cooking at the age of 5 and when he started assisting his dad in his restaurant not long after, it was clear that this was his calling.
Salary: $76,515-80,000
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