Cook Full Time NEW

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 efficient 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 near-misses to the Chef or Manager promptly.
• Safe Use of Equipment: Use knives, machinery and hot equipment safely, wearing appropriate PPE where required.
• Manual Handling: Apply correct manual handling techniques when lifting and moving stock or equipment.

Quality & Consistency

• Recipe Adherence: Follow standardised recipes and presentation guides to ensure consistency across every shift.
• Self-Inspection: Inspect own work and rectify issues with quality, presentation or portioning before plates leave the kitchen.
• Continuous Improvement: Participate in tasting sessions, menu trials and feedback discussions to support menu development led by the Chef.

Administrative & Other Duties

• Prep Lists: Maintain prep lists, par sheets and production records as directed.
• Meetings & Training: Attend kitchen briefings, staff meetings and training sessions as required.
• Other Duties: Perform any other reasonable duties consistent with the position as requested by the Chef or Manager.

Requirements:

Technical Qualifications

• Certificate III in Commercial Cookery (AQF Level 3) or higher – essential.
• Certificate IV in Kitchen Management or Diploma of Hospitality Management – desirable.
• Current Food Safety Supervisor Certificate (Victoria) – desirable.
• Responsible Service of Alcohol (RSA) – desirable.

Experience

• Minimum 12 months’ experience as a Cook in a commercial kitchen.
• Experience preparing Mexican or Latin American cuisine highly regarded.
• Experience working in a busy à la carte and/or modern dining environment.

Key Competencies

• Sound knowledge of cookery techniques, ingredients and food safety principles.
• Attention to detail and consistency in food preparation and presentation.
• Strong communication skills and the ability to work as part of a team.
• High personal work standards and reliability.
• Initiative, problem-solving and the ability to work under pressure during peak service.
• Willingness to work flexible hours, including evenings, weekends and public holidays.