Business/Trading Name: Hello Harry Glenelg
Business Address: 40 Jetty Road, Glenelg SA 5045
Employment Type: Permanent Full-Time
Annual Salary: $80,000 plus statutory superannuation
Reports To: Head Chef / Restaurant Manager

Position Overview

Hello Harry Glenelg is a busy burger restaurant located on Jetty Road in Glenelg. The establishment provides dine-in, takeaway, online ordering, delivery, catering and function services across lunch and dinner trading periods. Its extensive menu includes smashed-beef burgers, grilled and fried chicken, slow-cooked pulled meats, plant-based alternatives, wraps, tacos, sourdough sandwiches, salads, sides, desserts, thick shakes and children's meals.

The Cook is responsible for preparing and cooking menu items according to Hello Harry's approved recipes, portion requirements and presentation standards. The position undertakes ingredient preparation, grill and fryer cooking, seasoning, assembly, portioning and plating while ensuring that every order is prepared safely and consistently.

The role requires the Cook to work effectively across preparation and service periods while managing multiple dine-in, takeaway and online orders. Particular attention must be given to cooking temperatures, dietary requests, allergen procedures, stock rotation, food storage and kitchen hygiene.

Key Duties and Responsibilities

I. Ingredient Examination and Preparation
Examine meat, poultry, vegetables, bread, sauces and other ingredients before use to confirm freshness, quality and suitability. Wash, cut, portion, marinate and prepare ingredients required for burgers, wraps, tacos, sandwiches, salads, sides and other menu items.

II. Cooking Menu Items
Prepare and cook smashed-beef patties, grilled chicken, hand-breaded fried chicken, pulled meats, plant-based products, fries, onion rings and other menu components according to approved recipes. Apply the required cooking methods while maintaining the flavour and texture expected of Hello Harry products.

III. Equipment and Temperature Control
Regulate the temperatures of grills, fryers, ovens, refrigeration units and food-holding equipment. Monitor cooking times and internal temperatures to ensure that meat, poultry and other ingredients are cooked safely without affecting product quality.

IV. Portioning and Presentation
Portion and assemble burgers, wraps, sandwiches, tacos, salads, sides and desserts according to established specifications. Ensure that buns, fillings, sauces,



garnishes and accompaniments are presented consistently and that every completed order is checked before service.

V. Service and Order Coordination
Organise assigned cooking tasks according to dine-in, takeaway, catering and online-order requirements. Coordinate with counter and kitchen employees to ensure that multiple items are completed together and orders are supplied accurately during busy lunch, dinner and weekend services.

VI. Dietary and Allergen Requirements
Prepare gluten-friendly, vegetarian, vegan and other modified orders according to customer requests and established procedures. Prevent avoidable cross-contact by using suitable utensils, preparation areas and storage practices while promptly communicating any uncertainty concerning an ingredient or allergen.

VII. Stock Receiving and Quality Monitoring
Check incoming food deliveries for freshness, quality, quantity and appropriate temperature. Report damaged, unsuitable or incorrectly supplied products and ensure accepted ingredients are transferred promptly to the correct storage area.

VIII. Food Storage and Stock Rotation
Store meat, poultry, produce, sauces, prepared ingredients and other food products in temperature-controlled facilities. Apply appropriate labelling, dating and stock-rotation procedures while monitoring ingredient usage, expiry and wastage.

IX. Food Safety and Kitchen Hygiene
Comply with food-safety, personal-hygiene and sanitation requirements throughout preparation and service. Maintain clean hands, clothing, utensils, chopping boards and food-contact surfaces while preventing contamination between raw and ready-to-eat ingredients.

X. Cleaning and Equipment Care
Clean and sanitise grills, fryers, benches, utensils, storage areas and other kitchen equipment according to established schedules. Inspect equipment before use and promptly report faults, hazards, maintenance requirements or unsafe operating conditions.

XI. Kitchen Teamwork and Training Support
Work cooperatively with the Head Chef, Restaurant Manager, kitchen employees and service staff to maintain an efficient flow of orders.



Provide practical guidance to junior kitchen employees concerning preparation methods, cooking procedures, portion standards and safe equipment use when required.

XII. Records and Continuous Improvement
Complete temperature records, cleaning schedules, stock-control documents, wastage records and other required kitchen documentation. Participate in team briefings and contribute practical recommendations that improve food quality, preparation efficiency, kitchen safety and customer satisfaction.

Qualifications and Experience

The position requires:

- An AQF Certificate III including at least two years of on-the-job training or an AQF Certificate IV in Commercial Cookery or a related discipline.

- At least three years of relevant experience where accepted as a substitute for formal qualifications.

- Previous experience in a busy burger restaurant, quick-service restaurant, café or comparable commercial kitchen.

- Demonstrated experience preparing and cooking meat, poultry, vegetables, fried products and made-to-order meals.

- Practical knowledge of grills, fryers, refrigeration units and other commercial kitchen equipment.

- Sound understanding of food safety, temperature control, stock rotation and allergen procedures.

- Ability to follow recipes, portion specifications and presentation standards accurately.

- Availability to work across lunch and dinner services including evenings, weekends and public holidays where reasonably required.

Required Skills and Attributes

The successful candidate must demonstrate:

- Solid food preparation and cookery skills.

- Ability to maintain consistency during high-volume service.

- Effective organisation and time-management ability.

- Accuracy when following recipes and customer modifications.

- Sound knowledge of food hygiene and workplace safety.

- Ability to manage multiple orders under time pressure.

- Clear communication and effective kitchen teamwork.

- Careful attention to food quality and presentation.

- Reliability, punctuality and professional conduct.

- Commitment to reducing waste and maintaining a clean kitchen.

Performance Expectations

Performance will be assessed against food quality, recipe consistency, portion accuracy, order-completion times, compliance with food-safety procedures, control of ingredient wastage, kitchen cleanliness and the Cook's contribution to efficient service and customer satisfaction.

📌 Cook/Chef (Glenelg)
🏢 Hello Harry The Burger Joint
📍 Glenelg