QUALIFICATIONS & REQUIREMENTS - Qualification at the level of a Certificate IV in Commercial Cookery, Kitchen Management, or a related field. - At least 1 year of relevant experience working as a Cook in a commercial kitchen, café, restaurant, or similar hospitality environment. - Demonstrated ability to prepare and cook a variety of café and restaurant-style dishes in accordance with recipes and quality standards. - Sound knowledge of food preparation techniques, kitchen operations, food safety requirements, and hygiene standards. - Ability to operate commercial kitchen equipment and maintain consistency in food quality, presentation, and portion control. - Good organizational and time-management skills, with the ability to work efficiently during busy service periods. - Strong communication and teamwork skills to work effectively with the Head Chef, kitchen staff, and front-of-house team. - Ability to work independently when required and contribute to the smooth operation of daily kitchen activities. - Strong attention to detail and commitment to maintaining high food quality and customer satisfaction. DUTIES & RESPONSIBILITIES - Prepare and cook a variety of café and restaurant-style dishes in accordance with established recipes, food preparation procedures, and food safety requirements. - Ensure consistent food quality, portion control, and presentation across all menu items. - Prepare ingredients through washing, peeling, cutting, slicing, marinating, portioning, and other food preparation processes. - Operate and monitor commercial kitchen equipment, including ovens,



grills, cooktops, fryers, and other food preparation equipment. - Cook and assemble menu items using a range of cooking techniques, including grilling, roasting, pan-frying, deep-frying, baking, and sauce preparation. - Assist the Head Chef in developing, preparing, and refining seasonal specials and Chef's Suggestion menu items by providing input based on customer feedback, sales performance, ingredient availability, and operational requirements. - Assist in maintaining consistency of menu items and food quality standards established by the Head Chef. - Maintain compliance with food safety, hygiene, HACCP, and workplace health and safety requirements. - Store, label, and handle food products in accordance with food safety regulations and stock rotation procedures. - Assist with stock control, inventory monitoring, and minimization of food wastage. - Receive and inspect food deliveries to ensure ingredients meet quality and freshness standards. - Support the Head Chef and kitchen team during busy service periods to ensure effective kitchen operations and timely service. - Maintain the cleanliness of kitchen equipment, food preparation areas, storage facilities, and workstations. - Assist with general kitchen duties, including cleaning, dishwashing, and end-of-shift procedures as required. - Work collaboratively with kitchen and front-of-house staff to support the delivery of a high-quality dining experience. Pay: $76,600.00 per year Work Authorisation: - Australia (required) Work Location: In person

📌 Cook (Lane Cove)
🏢 Zynex
📍 Lane Cove