Chef/Cook

Chef (ANZSCO 351311)

Requirements:

• Certificate III or IV in Commercial Cookery (or equivalent trade qualification), and/or substantial relevant industry experience

• Minimum 2 years' experience working as a qualified chef in a commercial kitchen

• Sound knowledge of menu planning, food costing, and stock control

• Strong knowledge of food safety, hygiene, and workplace health and safety standards

• Demonstrated ability to supervise and train kitchen staff

• Strong organisational and time management skills, with the ability to work under pressure.

Job Description:

• Plan menus and develop recipes, taking into account food costs, seasonal availability, and customer preferences

• Estimate food and labour requirements, and order and control stock levels, ingredient quality, and wastage

• Prepare, cook, and present food to a high standard, applying appropriate cooking and food handling techniques

• Discuss food preparation matters with managers and front-of-house staff to coordinate service requirements

• Monitor the quality of dishes at all stages of preparation and presentation

• Demonstrate and instruct kitchen staff on correct food preparation, cooking techniques, and presentation methods.

• Coordinate and supervise the activities of cooks, kitchen hands, and apprentices

• Ensure the kitchen and food handling areas comply with food safety and workplace health and safety regulations

• Liaise with suppliers regarding the quality and availability of ingredients.

Cook (ANZSCO 351411)

Requirements:

• Relevant trade qualification in commercial cookery, and/or relevant experience in a commercial kitchen

• Minimum 2 years' experience working as a cook in a commercial kitchen environment

• Sound knowledge of food safety and hygiene standards

• Ability to follow recipes and instructions accurately

• Ability to work efficiently as part of a team in a fast-paced kitchen environment.

Job Description:

• Prepare and cook food according to established standard recipes and menu specifications

• Follow instructions from chefs or kitchen managers regarding food preparation, cooking, and presentation

• Weigh, measure, and combine ingredients using a variety of kitchen equipment and utensils

• Prepare food items such as soups, sauces, salads, and main courses to standard

• Portion, plate, and present food according to presentation guidelines

• Maintain cleanliness and hygiene in food preparation and storage areas in line with food safety regulations

• Monitor stock levels of ingredients and report shortages to kitchen management

• Assist with basic kitchen administration tasks such as stock rotation and labelling.