Qualification: Certificate IV in Kitchen Management or equivalent
Roles and Responsibilities
- Apply appropriate methods of mixing ingredients for different types and styles of dishes.
- Prepare various stuffings for different styles of breads using appropriate blends of spices.
- Prepare dosa batter, sambar, chutneys and other base sauces daily, ensuring their quality and consistency.
- Determine appropriate ingredients, establish purchasing specifications and test recipes.
- Specify individual serving portions for each recipe.
- Cut, prepare and cook vegetables for different menu items.
- Prepare sauces, dips and accompaniments.
- Garnish, add sauces, portion and plate food according to the required standards.
- Regulate the temperatures of ovens, grills and other cooking equipment to ensure proper food preparation.
- Prepare food to meet the special dietary requirements of patrons,
including lactose-free, vegan and coeliac-friendly meals.
- Check the quality of ingredients used in food preparation and monitor ingredient inventory.
- Store raw and cooked food in appropriate containers and at specified temperatures in controlled storage facilities.
- Train and supervise junior kitchen staff, including kitchen hands and assistant cooks, and monitor their work.
- Maintain high standards of personal presentation, hygiene and cleanliness in kitchen areas.
- Ensure compliance with applicable occupational health and safety (OHS) requirements and food safety regulations.
- Assist the Chef in developing current recipes and menus.