About us L'Entrecôte Group is a prestigious French dining establishment based in Recent South Wales, renowned for its high-quality culinary offerings and exceptional customer service.
The group operates key venues including Brasserie L'Entrecôte in Pymble, Bouillon L'Entrecôte in the Sydney, and Deux Frères in Syndey.
Each venue focuses on quality, innovation, and exceptional customer service, we are dedicated to offering an unparalleled dining experience.
Position Overview: L'Entrecôte Group is seeking experienced Cooks for all associated entities, including Brasserie L'Entrecôte, Bouillon L'Entrecôte, and Deux Frères .
This position is available across all venues, with a focus on hiring a skilled Cook to uphold the group's high culinary standards.
The role includes preparing high-quality dishes, ensuring food safety, managing inventory, contributing to menu planning, and guiding junior staff while maintaining a clean and organized kitchen.
The Cook will play a key role in maintaining exceptional standards in food preparation, contributing to an outstanding dining experience at each location.
Main Tasks and Responsibilities: The Cook duties include, but are not limited to, the following: ·Prepare a wide variety of dishes utilizing fresh, high-quality ingredients, consistently ensuring superior taste and impeccable presentation.
·Precisely measure, chop, blend, season, and cook ingredients following standardized recipes and health guidelines.
·Maintain a clean, organised, and hygienic workstation and kitchen equipment, adhering to industry standards for food safety and sanitation.
·Conduct thorough inspection and selection of ingredients to uphold stringent quality and freshness requirements.




·Collaborate effectively with kitchen staff to optimise operational workflow and ensure timely, efficient service delivery.
·Accurately portion and elegantly plate dishes, enhancing presentation with appropriate garnishes, sauces, and gravies.
·Strictly comply with all relevant food safety, hygiene, and workplace safety regulations to maintain a safe environment.
·Store food in temperature-controlled environments in accordance with established safety protocols to preserve quality.
·Contribute to menu planning initiatives and the development of innovative new recipes and dishes.
·Monitor and regulate cooking equipment temperatures to ensure food is prepared consistently and safely.
·Provide guidance and training to junior kitchen staff and apprentices, supporting their professional growth.
·Oversee inventory management of food supplies and kitchen equipment to maintain optimal stock levels and reduce waste.
·Prepare meals tailored to meet special dietary needs and restrictions, ensuring customer satisfaction and compliance.
Qualifications Required for this role: ·AQF Certificate III including at least two years of on-the-job training, or AQF Certificate IV.
OR ·At least 3 years of relevant work experience may substitute for the formal qualifications.
·In some instances, relevant experience and/or on-the-job training may be required in addition to the formal qualifications.
Experience and Other Requirements: ·At least 1 years of relevant experience as a Cook role within a restaurant industry.
·Passion for creating delicious, visually appealing meals.
·Commitment to maintaining high food safety and hygiene standard.
·Effective communication and interpersonal skills for collaboration with team members and management.

📌 Cook (New South Wales)
🏢 L'Entrecôte Group
📍 New South Wales