Key Responsibilities
You will oversee a team of kitchen hands and report directly to the Chefs and Head Chef. Key responsibilities include cooking a variety of meals, adjusting seasoning for balanced flavors, plating food neatly with sauces and garnishes, inspecting produce and supplies, maintaining ingredient storage safety, operating equipment such as ovens and grills at optimal temperatures, preparing allergy-friendly meals when required, contributing to menu planning, and guiding junior staff in daily tasks.
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* Qualifications & Experience
* Relevant AQF Certificate III with two years of on-the-job training or AQF Certificate IV is preferred. A minimum of one year of full-time work experience as a Cook within the last 5 years or three years of highly relevant work experience substituting for formal qualifications is also required.