Location: FITZROY, VIC

Salary: Above Award

Job Type: Permanent position | Full time position

• Examine food ingredients and supplies to ensure freshness, quality and compliance with food safety standards.
• Prepare, season and cook a variety of South American dishes, including grilled meats, seafood, stews, rice dishes, empanadas, arepas, ceviche, churrasco and other regional specialties.
• Regulate temperatures of ovens, grills, charbroilers, rotisseries and other cooking equipment to ensure food is cooked correctly and consistently.
• Prepare and cook food according to established recipes, portion sizes and presentation standards.
• Season foods during preparation and cooking using traditional South American herbs, spices, marinades and sauces.
• Portion meals and arrange them attractively on plates, adding sauces, garnishes and accompaniments according to restaurant specifications.
• Store food in temperature-controlled facilities and monitor stock rotation using food safety procedures.
• Prepare meals to meet special dietary requirements and customer preferences where required.
• Assist with menu planning and estimate ingredient and food requirements for daily operations.
• Monitor food stock levels and notify management of ordering requirements.
• Minimise food wastage and ensure efficient use of ingredients and kitchen resources.
• Maintain a clean and hygienic work environment in compliance with food safety, health and workplace regulations.
• Assist in receiving, checking and storing deliveries of food and kitchen supplies.
• Work collaboratively with chefs, kitchen staff and service staff to ensure timely preparation and delivery of meals.
• Train and assist junior kitchen staff and apprentices in food preparation techniques, kitchen procedures and safety practices where required.
• Ensure consistency in taste, quality and presentation of all South American menu items

Qualifications and skills

• Cert IV in Commercial Cookery and at least 1 year of experience.
• Emphasis on local and seasonal produce.
• Operational accountability paired with creative culinary direction.
• Ability to train junior kitchen staff.
• Organisational skills to maintain a clean, efficient, and well-structured workstation.
• Knowledge of portion control and cost management to minimise wastage.

Interested in the role? Apply for the role if you think you meet the criteria, and we’ll get in contact with you shortly. Only eligible candidates will be contacted.