Arbour Restaurant & Bar sits in the heart of South Bank, a short walk from the parklands, the cultural precinct and the riverfront that keep South Brisbane busy all year round. We are an all-day dining room and bar, open from seven in the morning for breakfast and trading through lunch and dinner, seven days a week. Our kitchen sets contemporary cooking beside well-made classics and builds both on fresh seasonal produce: eggs cooked to order, share plates and pizzas, potato gnocchi made in house, pasta, grilled meats, wild caught barramundi and Tasmanian salmon, and desserts worth staying for. Our guests range from local residents and office workers to families, visitors to South Bank and groups marking an occasion. We are now looking to appoint an experienced Cook to join our kitchen full time. The position will suit a hands-on cook who is comfortable across a broad seasonal menu, keeps a level head through a busy service, and takes pride in sending out the same plate every time.

Cook | Arbour Restaurant & Bar | South Brisbane, QLD

Key Responsibilities

- Prepare and cook dishes to order across our breakfast, lunch and dinner menus, working to the recipes and presentation standards our Head Chef has set.
- Check produce, meat, seafood and dairy as deliveries arrive, assessing freshness, condition and use-by dates, and setting aside anything below standard for the Head Chef to take up with the supplier.
- Complete the mise en place for your section before each service, cutting vegetables, making stocks, sauces, dressings and relishes, preparing hollandaise and béchamel, rolling gnocchi, portioning fillets and cutlets, marinating chicken and mixing batters.
- Bring the ovens, grills, fryers, hotplates and pizza oven up to heat before service and adjust them through the day so that everything from a poached egg to a lamb cutlet or a barramundi fillet cooks evenly.




- Weigh and measure ingredients to the standard recipe so a dish tastes the same whichever cook prepares it.
- Taste and season dishes as they cook, adjusting sauces, ragus, jus and dressings so each one is balanced before it leaves the kitchen.
- Portion every dish to the size the menu is built on, plate it neatly, and finish it with the correct sauce, jus, dressing or garnish so plates going to one table look consistent.
- Adapt dishes to the dietary and allergen requests that come through from the floor, including vegetarian, vegan and gluten-free versions of menu items, using separate boards, utensils and preparation areas so there is no cross-contact.
- Store food correctly in the cool rooms, freezers and dry store, keeping it covered, labelled and date-marked at the required temperatures, and rotating stock so older product is used first.
- Record temperatures for cooking, holding, cooling, thawing and reheating, and follow the kitchen's food safety and hygiene procedures at every stage.
- Work your section through the breakfast, lunch and dinner peaks, calling with the other sections and the pass so that every course for a table is ready together.
- Cook the breakfast card from opening at seven, including eggs prepared to order, benedicts and the hot components that go out with them.
- Make up share plates and bar food for guests who are in for drinks through the afternoon and evening, and plate desserts as those orders come in.
- Assist the Head Chef with menu planning when seasonal specials, weekend features or function dishes are being added,



cooking trial batches and giving feedback on how each one runs on the line.
- Help estimate how much product each service will need from bookings, function work and how the previous week traded, and pass those quantities to the Head Chef for ordering.
- Show kitchen hands and apprentices how the work is done, standing beside them on preparation and passing on knife skills, cooking times and plating.
- Keep to the set portion sizes, use trim and offcuts sensibly so waste stays low, and tell the Head Chef early when prepared items, proteins or dry goods are running down.
- Set up and pack down your section each shift, clean equipment, benches and cool rooms to the cleaning schedule, report any fault with a grill, oven, fryer or refrigeration unit as it appears, and hand over clearly to the next cook.

Qualifications and Experience

- At least one year of relevant experience as a Cook in a restaurant, hotel or comparable 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

- Clean and methodical in your work habits, with genuine respect for food safety.
- A reliable team member who communicates clearly with the kitchen and the floor.
- Flexible with rostering across mornings, evenings, weekends and public holidays.
- Keen to keep learning recent dishes, techniques and sections of the kitchen.

How to Apply
If this sounds like the kitchen you want to be cooking in, we would like to hear from you. Please send your resume together with a short covering letter that addresses the experience and qualification requirements set out above, and place that letter as the first page of your application.

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