Key Responsibilities
Food Preparation: Wash, peel, chop, and slice vegetables and fruits. Weigh, measure, and assemble ingredients for recipes.
Basic Cooking: Heat, toast, fry, or assemble easy menu items, sides, and salads under chef supervision.
Kitchen Cleanliness: Operate commercial dishwashers, wash pots by hand, and sanitize counters, equipment, and floors.
Stock & Storage: Receive deliveries, check inventory, and store food safely using proper rotation methods.
Safety & Hygiene: Comply with local food safety rules and maintain a clean workspace. [1, 2, 3, 4, 5, 6, 7, 8, 9]

Requirements and Skills
Experience: Often an entry-level role, though prior hospitality or commercial kitchen experience is a plus.
Physical Stamina: Ability to stand for long shifts and lift heavy food crates or stock.
Teamwork: Valuable communication skills and willingness to follow instructions from head chefs.
Certifications: Food handler certificates or basic hospitality training are helpful but not always required.

Pay: $54,587.71 – $84,322.72 per year

Advantages
Employee discount
Free drinks

Work Location: In person

📌 Cook/kitchen Hand Mandurah (Australia)
🏢 Altitude 26 Seafood u0026 Grill
📍 Australia