Position: Cook

Position Type: Full-Time

Salary: $79,500 to $81,000 plus superannuation per annum

Location: South Yarra VIC 3141

Our client is seeking is seeking an experienced Cook to join their Mexican restaurant located in South Yarra, Victoria.

The Cook is responsible for preparing, seasoning and cooking authentic modern Mexican dishes to a consistently high standard, in accordance with the menu specifications, recipes, portion sizes and presentation standards set by the Chef. The Cook works as part of the kitchen brigade to deliver efficient kitchen operations, maintains food safety and hygiene standards at all times, and contributes to the overall guest experience at La Cabra Mexican Restaurant, South Yarra.

Key Duties and Responsibilities:

Food Preparation & Cooking

- Mise en Place: Prepare ingredients, sauces, marinades, salsas and other components before each service in line with the daily prep list.
- Cooking to Recipe: Prepare and cook menu items in accordance with the restaurant’s recipes, portion sizes, presentation standards and specifications.
- Mexican Cuisine: Cook a range of modern Mexican dishes, including tacos, quesadillas, enchiladas, ceviches, grilled meats and accompaniments, to a consistent quality.
- Speciality Techniques: Apply techniques relevant to Mexican cuisine, including the preparation of moles, salsas, marinades, slow-cooked meats and corn-based products.
- Quality Control: Examine ingredients for quality, and taste, season and present dishes correctly before service, ensuring consistency in flavour, appearance and temperature.
- Dietary Requirements: Prepare dishes to meet special dietary needs, including vegetarian,



vegan and gluten‑free requests, following the Chef’s guidance.
- Service Coordination: Coordinate with the Chef and other kitchen team members during service to ensure timely delivery of meals to customers.

Kitchen Operations & Teamwork

- Section Responsibility: Take responsibility for an assigned kitchen section (e.g. grill, garde manger, larder, dessert) as directed by the Chef.
- Menu Input: Assist the Chef in planning daily specials and estimating food and ingredient quantities required for upcoming services.
- Team Support: Work cooperatively with other cooks, apprentices and kitchen hands to maintain smooth kitchen operations.
- Communication: Maintain clear communication with floor staff and kitchen colleagues to ensure effective order flow.
- Assisting Apprentices: Provide guidance and support to apprentices and trainees on cooking techniques and kitchen practices.
- Opening & Closing: Carry out kitchen opening and closing procedures for the assigned section as rostered.
- Following Direction: Carry out instructions from the Chef and contribute to a positive, productive kitchen culture.

Food Safety, Hygiene & Compliance

- Hygienic Practices:



Follow safe food handling practices in compliance with the Food Standards Australia New Zealand (FSANZ) Food Safety Standards, the Food Act 1984 (Vic) and the restaurant’s Food Safety Program.
- Personal Hygiene: Maintain a high standard of personal hygiene, grooming and presentation in line with restaurant policy.
- Temperature Control: Store food in temperature‑controlled facilities, and monitor and record fridge, freezer and food temperatures as required.
- Allergen Awareness: Identify allergens, prevent cross‑contamination and accommodate dietary requirements where required.
- Cleaning: Follow the restaurant’s cleaning schedules and waste disposal procedures, including cleaning of work stations, equipment and storage areas.

Stock & Equipment

- Receiving Goods: Assist in receiving and checking deliveries against orders, ensuring goods meet quality and quantity specifications.
- Storage: Store food and supplies in accordance with health regulations, applying correct stock rotation (FIFO) practices.
- Stock Awareness: Notify the Chef of low stock levels and assist with stocktake activities as required.
- Waste Minimisation: Minimise food wastage through correct portioning, careful preparation and proper storage.
- Equipment Care: Use kitchen equipment (ovens, grills, fryers, plancha, blenders, knives, etc.) safely and maintain it in good working order, reporting any faults to the Chef.

Workplace Health & Safety

- Safe Work Practices: Comply with the Occupational Health and Safety Act 2004 (Vic) and the restaurant’s OHS policies and procedures.
- Hazard Identification: Identify and report hazards, incidents and n

📌 Food Preparation (Melbourne)
🏢 Job2Go
📍 Melbourne