Our Cook prepares, flavours and cooks a variety of meals.

You will be reporting to the Site Manager.

ANZSCO code: 351411 Cook – Skill level 3

Postcode: 6288

Benefits

Full time, salaried position, 38 hours/week, 5 days/week.

Annual salary: $69k + superannuation 

Task & responsibilities

• Preparing and cooking a range of hot and cold menu items from scratch including curries, lasagnes, quiches, pastries, sandwiches and morning rolls
• Seasoning and flavouring dishes during cooking to ensure consistent taste and quality across all menu items
• Portioning and presenting food items including plated wraps, sandwiches and ready meals, and adding sauces, gravies and garnishes as required
• Preparing food suitable for customers with specific dietary requirements, including vegetarian options
• Inspecting fresh produce, dairy, eggs and raw proteins to ensure all ingredients meet quality standards before use
• Storing food correctly in cool rooms and freezers, ensuring all items are labelled and maintained at required temperatures in accordance with food safety standards
• Monitoring and regulating temperatures of commercial ovens, grills, bain maries and hot food display units to ensure safe and consistent food service
• Assisting with menu planning and coordinating stock orders including fresh produce and dairy to ensure adequate daily provisions
• Maintaining a clean and hygienic kitchen environment in accordance with food safety and workplace health and safety standards

Qualification & experience

• AQF or equivalent Certificate III in Commercial Cookery including at least two years of on-the-job training as a Cook, or AQF or equivalent Certificate IV in Kitchen Management and at least 1 year of full time work experience as a Cook.
• At least 3 years of full time work experience as a Cook in the last 5 years may substitute for the qualification requirement.
• Food Safety training certificate is mandatory