- Minimum of 2 years' experience working as a cook in a commercial kitchen, preferably in Thai or Southeast Asian cuisine.
- Relevant commercial cookery qualification (Certificate III in CommercialCookery or equivalent) required.
- Ability to prepare and cook a variety of dishes while maintaining consistentquality and presentation.
- Experience with food preparation, portion control, stock rotation, andkitchen organisation.
- Knowledge of food safety, hygiene, and WHS requirements
- Ability to work efficiently in a rapid-paced environment and as part of ateam.
- Strong time management skills and the ability to work under pressureduring busy service periods.
- Flexibility to work evenings, weekends, and public holidays.
Key Responsibilities
- Prepare and cook menu items in accordance with restaurant recipes and quality standards.
- Ensure all food is prepared and presented consistently.
- Monitor food quality, freshness, and stock levels.
- Maintain a clean and hygienic work environment in compliance with food safety regulations.
- Assist with stock ordering, receiving deliveries, and minimising food wastage.
- Work collaboratively with the kitchen team to ensure efficient service.