Cook Full Time NEW

Position: Cook

Position Type: Full-Time

Salary: $79,000 to $80,000 plus superannuation per annum

Location: Truganina VIC 3029

Our client is seeking a skilled Cook to join their restaurant located in Truganina, Victoria.

Key Duties and Responsibilities:

Overall Responsibilities

• Prepare and cook food items to a consistently high standard in accordance with menu guidelines and recipes.
• Ensure all food is produced within budget requirements, minimising waste and costs.
• Follow all food safety, hygiene and sanitation standards as required by health department regulations.
• Assist in receiving and storing food in accordance with health department requirements.
• Follow the restaurant’s regular cleaning and waste disposal practices.
• Use safe work practices and support others to use them.
• Maintain kitchen equipment and keep workstations clean and organised.
• Assist in ensuring menu items are completed and delivered on time to ensure customer satisfaction.
• Attend meetings and training sessions as required.

Food Preparation & Cooking

• Prepare ingredients including chopping, marinating, portioning and measuring, as directed by the Chef.
• Cook and present food items following established portion control and pricing policies.
• Set up workstations with required ingredients, utensils and equipment prior to each service.
• Follow correct and hygienic food handling practices at all times.
• Monitor food quality during preparation and cooking and report any issues to the Chef.
• Assist with plating and presentation of dishes to required standards.

Demonstrate Sound Teamwork / Organisational Skills

• Maintain a positive attitude and work cooperatively as part of the kitchen team.
• Accomplish work in an efficient and timely manner.
• Possess necessary knowledge with regard to food products and ingredients.
• Identify and communicate potential issues to the Chef promptly.
• Assist in maintaining good communication between floor and kitchen staff.

Guarantee Quality Standards

• Follow food preparation processes as directed to ensure product meets quality standards.
• Inspect ingredients and raw materials upon receipt for quality and quantity.
• Ensure proper storage procedures are followed for all food products.
• Monitor finished dishes and notify the Chef if corrective action is required.

Practice Cost Controls

• Minimise food waste through accurate measuring, portioning and careful food handling.
• Ensure the security and correct storage of all products.
• Notify the Chef of any stock shortages or discrepancies.

Maintain the Kitchen

• Follow all routine open/close procedures as directed.
• Establish and maintain a safe, clean and organised working environment.
• Communicate any equipment deficiencies or maintenance issues to the Chef or Manager.
• Manage kitchen areas in a security-conscious manner.

Complete Administrative Duties

• Comply with all policies with regard to stock requisitioning.
• Participate in required stocktaking activities as directed.
• Maintain records and notes as required by the Chef or Manager.

Requirements:

• Certificate III and IV in Commercial Cookery
• At least 12 months relevant work experience
• Prior experience preparing Indian cuisine would be highly regarded.