Cook – Part-Time Fixed-Term Contract
ACME Restaurants Pty Ltd trading as Brandy Creek Estate
Location: Drouin East VIC ****
Employment type:Part-time, 12-month fixed-term contract
Guaranteed paid hours: 32 hours per week
Award: Restaurant Industry Award **** [MA******]
Classification:Level 4 – Cook Grade 3 (Tradesperson)
Fixed weekly roster
Day Rostered hours Unpaid break Paid hours
Wednesday 10:00 am–3:00 pm 30 minutes 4.5 hours
Friday 10:00 am–10:00 pm 1 hour 11 hours
Saturday 10:00 am–10:00 pm 1 hour 11 hours
Sunday 10:00 am–4:00 pm 30 minutes 5.5 hours
Total35 hourson site3 hours32 paid hours
The one-hour unpaid breaks on Friday and Saturday will generally be scheduled between lunch and dinner service.
Additional paid rest breaks will be provided in accordance with the Restaurant Industry Award.
The agreed days, hours and guaranteed weekly hours will be recorded in writing as part of the employee's part time employment arrangement.
Pay rates and expected earnings
The following minimum rates apply from the first full pay period commencing on or after 1 July **** for a Level 4 Cook Grade 3:
Day Paid hours Minimum Award rate Gross daily pay
Wednesday4.5 $***** per hour $******
Friday11 $***** per hour $****** (with 1 hour break)
Saturday11 $***** per hour $****** (with 1 hour break)
Sunday5.5 $***** per hour $******
Weekly total 32 —$1,******
Indicative annual gross earnings: approximately$57,******plus superannuation.
The employee will also receive applicable public-holiday rates, overtime, allowances, annual leave, personal leave and other entitlements under the Award and National Employment Standards.
Award rates will be adjusted whenever the applicable Fair Work minimum rates change.
About Brandy Creek Estate
Brandy Creek Estate is a winery and restaurant situated in Drouin East, Gippsland.
The venue provides lunch and dinner service and hosts weddings, functions, wine events and other special occasions.
We are seeking a reliable and suitably qualified Cook to join our kitchen team under a part-time, 12-month fixed-term contract.
About the position
Reporting to the Estate Manager, the Cook will prepare, cook and present food in accordance with established menus, recipes, portion specifications and food-safety requirements.
Main duties and responsibilities




The Cook will be responsible for:
· Preparing ingredients and completing mise en place before restaurant and function services.
· Cooking food according to established recipes, preparation methods and presentation standards.
· Performing cooking, baking, pastry preparation and basic butchering duties where required.
· Preparing food for lunch, dinner, weddings, functions and special events.
· Following established portion sizes and plating instructions.
· Ensuring meals are prepared accurately and within required service times.
· Checking the freshness, quality and condition of ingredients before use.
· Monitoring cooking temperatures, cooling temperatures and food-holding temperatures.
· Operating kitchen equipment safely and correctly.
· Labelling, dating, covering and storing prepared food and ingredients.
· Rotating stock according to established food-storage procedures.
· Following food-allergy, dietary-requirement and cross-contamination procedures.
· Maintaining appropriate personal hygiene and food-handling standards.
· Minimising food waste during preparation and service.
· Reporting shortages, spoiled ingredients, damaged stock or equipment faults to the Estate Manager.
· Assisting with receiving and correctly storing deliveries under management direction.
· Cleaning and sanitising benches, cooking equipment, utensils and food-preparation areas.
· Maintaining a clean, organised and safe workstation throughout each shift.
· Following all workplace health and safety, food-safety and company procedures.
· Working cooperatively with kitchen and front-of-house employees.
· Performing other reasonable cooking and food-preparation duties within the employee's Award classification.
A Cook Grade 3 is a tradesperson-level cook who has completed an apprenticeship, passed an appropriate trade test or has an appropriate level of training and performs cooking, baking, pastry cooking or butchering duties.




Qualifications and experience
The successful applicant should have:
· A Certificate III in Commercial Cookery, completed cooking apprenticeship, appropriate trade qualification, successful trade test or equivalent recognised training.
· Previous experience working as a Cook in a restaurant, café, hotel or similar commercial kitchen.
· Sound knowledge of food-safety, hygiene and allergen-management procedures.
· The ability to follow established recipes, portion specifications and plating instructions.
· Good food-preparation and cooking skills.
· The ability to work efficiently during busy services and functions.
· Good communication and teamwork skills.
· A reliable, punctual and professional approach.
· The physical capacity to safely perform commercial kitchen duties.
· Availability to work the complete Wednesday-to-Sunday fixed roster.
· Reliable transport and the ability to commute to Drouin East.
· Current Australian working rights.
Contract period
The position is offered for a fixed term of 12 months, commencing on the agreed start date and ending 12 months later.
Subject to satisfactory performance, continuing business requirements, mutual written agreement and applicable employment legislation, the contract may be extended once for a further period of up to 12 months.
An extension is not guaranteed.
The employee will be provided with the Fair Work Information Statement and the Fixed Term Contract Information Statement when commencing employment.
Fixed-term contracts are generally limited to a total of two years and no more than one extension unless a recognised exception applies.
How to apply
Applicants should submit a current résumé and a brief cover letter outlining:
Relevant cooking qualifications.
Commercial kitchen experience.
Availability for the fixed Wednesday-to-Sunday roster.
Ability to travel reliably to Drouin East.
Only applicants selected for an interview will be contacted.
Pay: $57,****** per year
Ability to commute/relocate:
Drouin VIC ****: Reliably commute or planning to relocate before starting work (Preferred)
Experience:
Chef: 1 year (Required)
Language:
English (Preferred)
Licence/Certification:
• Trade qualification as Chef (Required)
Work Location: In person

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