Position: Cook

Position Type: Full-Time

Salary: $79,000 to $80,000 plus superannuation per annum

Location: Truganina VIC 3029

Our client is seeking a skilled Cook to join their restaurant located in Truganina, Victoria.

Key Duties and Responsibilities:

Overall Responsibilities

- Prepare and cook food items to a consistently high standard in accordance with menu guidelines and recipes.
- Ensure all food is produced within budget requirements, minimising waste and costs.
- Follow all food safety, hygiene and sanitation standards as required by health department regulations.
- Assist in receiving and storing food in accordance with health department requirements.
- Follow the restaurant's regular cleaning and waste disposal practices.
- Use safe work practices and support others to use them.
- Maintain kitchen equipment and keep workstations clean and organised.
- Assist in ensuring menu items are completed and delivered on time to ensure customer satisfaction.
- Attend meetings and training sessions as required.

Food Preparation & Cooking

- Prepare ingredients including chopping, marinating, portioning and measuring, as directed by the Chef.
- Cook and present food items following established portion control and pricing policies.
- Set up workstations with required ingredients, utensils and equipment prior to each service.
- Follow correct and hygienic food handling practices at all times.
- Monitor food quality during preparation and cooking and report any issues to the Chef.
- Assist with plating and presentation of dishes to required standards.

Demonstrate Sound Teamwork / Organisational Skills





- Maintain a positive attitude and work cooperatively as part of the kitchen team.
- Accomplish work in an efficient and timely manner.
- Possess necessary knowledge with regard to food products and ingredients.
- Identify and communicate potential issues to the Chef promptly.
- Assist in maintaining good communication between floor and kitchen staff.

Guarantee Quality Standards

- Follow food preparation processes as directed to ensure product meets quality standards.
- Inspect ingredients and raw materials upon receipt for quality and quantity.
- Ensure proper storage procedures are followed for all food products.
- Monitor finished dishes and notify the Chef if corrective action is required.

Practice Cost Controls

- Minimise food waste through accurate measuring, portioning and careful food handling.
- Ensure the security and correct storage of all products.
- Notify the Chef of any stock shortages or discrepancies.

Maintain the Kitchen

- Follow all routine open/close procedures as directed.
- Establish and maintain a secure, clean and organised working environment.
- Communicate any equipment deficiencies or maintenance issues to the Chef or Manager.
- Manage kitchen areas in a security-conscious manner.

Complete Administrative Duties

- Comply with all policies with regard to stock requisitioning.
- Participate in required stocktaking activities as directed.
- Maintain records and notes as required by the Chef or Manager.

Requirements:

- Certificate III and IV in Commercial Cookery
- At least 12 months relevant work experience
- Prior experience preparing Indian cuisine would be highly regarded.

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