Food Preparation, Cooking & Presentation

- At the commencement of each shift, thoroughly check all ingredients to be used in the preparation and cooking of dishes to ensure their freshness and quality.
- Discard any foodstuffs that are not at the required level of quality and record details for reordering purposes where appropriate.
- Complete daily preparation activities to ensure there are sufficient quantities of the following for the serving period ahead:
- raw ingredients sliced and diced as required for the dishes where they will be used
- preparation of any side dishes.

- Cook the full range of menu items in accordance with our recipes, appropriate procedures and methods, including the addition of appropriate seasoning and flavours before, during and after cooking.
- Determine proper cooking time and temperature, regulate the temperature of ovens and other cooking equipment, such as tandoor, so the food items and dishes are cooked correctly in the allotted time and look just right, being neither over nor underdone.
- Prepare and serve meals from our menu according to dietary needs for individuals, incorporating appropriate substitution of ingredients where applicable.
- Serve menu items using the standard serving size of each item, ensuring attractive and appropriate presentation through the addition of garnishes and condiments such as sauces.

Continued below:

Applications open on 28 July 2026 and close on 27 August 2026

Key Responsibilities

Health and Safety

- Follow health and safety and food-handling regulations closely.
- Keep work area clean and tidy through use of appropriate cleaners such as sanitizers, bleach,



soap, and appropriate cleaning equipment.
- Ensure appropriate clothing and shoes are worn in the kitchen to prevent any food contamination or danger to self.
- Use appropriate techniques and follow agreed procedures to ensure the safe handling of knives and other cooking utensils and equipment.
- Make sure that all food is stored appropriately and in accordance with food safety standards such as storage in airtight containers and where appropriate, stored in fridges which are maintained at the correct temperature.

Other duties

- Contribute goodwill, energy, and passion to help grow and ensure the success of our business.
- Contribute specialist knowledge, recipes, and enthusiasm to help us improve and where deemed appropriate, extend our menu.
- Assist in menu and specials planning when required.
- Assist in training other kitchen staff and/or apprentices as required.

Skill & Experience

- Certificate III in Hospitality or equivalent in a related field is required, including at least 2 years on the job experience OR Certificate IV in hospitality of equivalent related field. In the absence of formal qualifications, significant commercial experience (at least three years) working as a cook may substitute.
- Substantial commercial cookery experience of no less than 1 year is needed.
- Experience in Indian cuisine preferred.
- Knowledge and love of cooking and food
- Energetic and hard working
- Must be very personable and a valuable team player so as to create harmony in the kitchen at all times
- Ability to learn and adapt quickly to new situations

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📌 Full Time Cook (Somerville)
🏢 Business Nest
📍 Somerville