Summary
The General Cook is responsible for the preparation of high-quality food in a timely, productive, sanitary and consistent manner. The General Cook must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for pressure in a kitchen environment.
Knowledge and Skills Requirements
- Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques;
- Knowledge of principles and processes for providing customer and personal services (customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction);
- Knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation;
- Has understanding and knowledge to properly use and maintain all equipment in station.
- Certificate III in Hospitality (Commercial Cookery);
- Minimum 2 year of cooking experience required in Italian food ;
- Skills in a wide range of cookery methods to produce a range of menu items including: boil, blanch, simmer, poach, steam, stew, braise, roast, bake, grill, shallow fry and deep fry;
- Effective communication skills;
- Highly effective teamwork skills, strong work ethic and positive team attitude;
- Strong problem identification and problem resolution skills;
- Craft & execute a diverse and creative menu that showcases seasonal ingredients;
- Prepare, cook & present high-quality dishes;
- May provide training to other kitchen staff & apprentices;




- Collaborate with team to develop new dishes and refine existing dishes
- Ensure compliance with all health and safety regulations
Job Duties
Preparing seasoning and cooking food;
Assembling and preparing ingredients for menu items as directed in a sanitary and timely manner;
Following recipes, portion controls, and presentation specifications as set by the restaurant;
Adding souses, gravies, garnishes to the prepared food;
Making salad dressing and sauces;
Preparing dishes for customers with food allergies or intolerances;
Serving food in the proper portion size and at the proper temperature;
Examining food to ensure quality;
Storing food in accordance to the temperature requirements;
Preparing and using specialised kitchen equipment for use;
Checking temperature of the fridges;
Regulating temperatures of oven, grill, deep fryer etc.;
Restocking all items as needed throughout shift;
Setting up cleans and maintaining station according to restaurant guidelines;
Following proper reporting procedures for accidents and incidents to ensure follow-up andprevention;
Adhering to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety;
Reporting any infraction in the food services department policies and procedures;
Performing additional responsibilities, although not detailed, as requested by the Cook/Chef, Head Cook/Chef, Head Chef, at any time.
Pay: $78,****** – $85,****** per year
Work Location: In person
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📌 General Cook (Adelaide)
🏢 Est Ovest
📍 Adelaide