Relish Paradise Point sits on The Esplanade at Paradise Point, at the northern end of the Gold Coast. Started five years ago by a chef and a hospitality operator who wanted a warm, unhurried space built around good food, good coffee and the people who live nearby, it has grown into a busy neighbourhood cafe that opens at six in the morning and trades right through breakfast and lunch, seven days a week. We are now looking for an experienced Cook to join the kitchen full time. The position will suit someone who is quick and consistent on a busy section, takes pride in how a plate leaves the pass, and enjoys the rhythm of a cafe that does the bulk of its trade before three in the afternoon.

Cook | Relish Paradise Point, Paradise Point QLD

Key Responsibilities

- Complete the mise en place before the doors open at six, portioning proteins, washing and cutting salad and vegetables, making dressings, aiolis, sauces and marinades, preparing batters and slicing bread, and setting each section up so the first tickets can go out on time.
- Prepare and cook the full breakfast and lunch card to the recipes and presentation standards our owners have set, moving between the egg, grill, fryer, salad and pasta sections as the service demands.
- Cook eggs to order at volume across a breakfast trade that carries most of the morning, poached, scrambled, fried and folded, and keep the toast and sourdough side of the section moving in step with them.
- Build acai bowls, smoothie bowls, salads and grain plates to the set recipe, keeping fruit, granola, seeds and toppings fresh, correctly stored and replenished through the day.
- Work the grill, fryer and pasta sections through the lunch trade, cooking souvlaki and marinated meats, halloumi, beer battered fish and chips and burger proteins to the correct internal temperature, resting or draining each item properly, holding sauces at the right temperature, and finishing every bowl and plate as the ticket calls for it rather than in advance.
- Season dishes as they cook, tasting through the process and adjusting salt, pepper, herbs,



spice and acidity so that the same dish leaves the pass tasting the same way on a Tuesday as it does on a Sunday.
- Set and watch the temperatures on the ovens, grills, flat top, fryers and other cooking equipment across the shift, adjusting them to suit what is being cooked and bringing them back to the correct heat between orders.
- Portion every dish to the size we have set, plate it on the right crockery, and finish it with the sauces, dressings, relishes, garnishes and toppings that belong to it, so what reaches the table matches the menu description and the price beside it.
- Cook for guests with dietary requirements, preparing the vegan and vegetarian dishes on our menu, putting up gluten free and dairy free versions where the kitchen offers them, and handling allergen orders on separate boards, pans and utensils so nothing crosses over.
- Inspect every delivery of produce, dairy, meat, seafood and dry goods as it comes through the door, checking freshness, appearance, smell, temperature on arrival and use-by dates, and raising anything that falls short with the owners instead of putting it into service.
- Move stock straight into the correct temperature controlled storage once it has been checked in, across the cool room, freezer, under-bench refrigeration and dry store, and keep everything covered, date labelled and rotated so the oldest product is always used first.
- Follow our food safety and hygiene procedures at every stage of the shift, recording fridge, freezer and cooking temperatures, cooling and reheating within the correct time and temperature limits, and working through the cleaning schedule for your section before you finish.
- Pack takeaway and delivery orders for UberEats,



MenuLog and DoorDash so each one leaves complete, correctly packaged and still hot with the right sides, sauces and cutlery, and call dine-in orders with the other sections and the coffee bar so food and drinks land on the table together.
- Assist the owners with menu planning when seasonal produce comes in or a new special is being trialled, cooking test batches and giving practical feedback on how a dish holds, plates and runs on a busy line.
- Judge the quantities the kitchen will get through for the day and for the weekend ahead based on how we are trading, and pass those figures to the owners for ordering.
- Show recent kitchen hands and apprentices how each section runs, working beside them on prep and passing on knife skills, egg cookery, plating and the timing the pass expects.
- Use trim and offcuts sensibly so waste stays down, and tell the owners promptly when prepped items or dry goods are running low or when a piece of equipment needs servicing.

Qualifications and Experience

- At least one year of relevant experience working as a Cook in a commercial kitchen.
- An AQF Certificate III including at least two years of on-the-job training, or an AQF Certificate IV, in commercial cookery or a closely related field.

Hours: 38 hours per week - Full-time

Salary: $75,000 to $85,000 plus superannuation per annum

Personal Attributes

- Calm and quick under pressure, and able to hold a section on your own through a full weekend breakfast rush.
- Consistent and detail-minded, with a good eye for portioning, seasoning and presentation.
- A clear communicator who calls well with the pass, the floor and the coffee bar.
- Willing to learn, happy to take direction from the owners, and glad to help newer staff find their feet.

How to Apply
If this sounds like the kitchen for you, we would like to hear from you. Please send through your resume together with a short covering letter addressing the experience and qualification requirements set out above, and tell us a little about the kitchens you have worked in.

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