Description:
COOK FULL-TIME POSITION AVAILABLE
REQUIRED QUALIFICATION: AQF Certificate III including at least two years of on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3), or at least three years of relevant experience.
Job Description: Cook
A Cook works in the kitchen department and is responsible for preparing food items and menu items in accordance with our company standards and guidelines. They are responsible for the preparation of food for restaurant customers.
Immediate start in north-west W.A’s premiere restaurant/microbrewery: Froth Craft Brewery, an approved sponsor. Exmouth is home to the North-West's premiere award winning restaurant/micro-brewery. This thriving town on the Ningaloo Reef is the perfect match for those who are passionate about the outdoors, community living, and promoting our Froth culture: high quality food, artisan crafted beers and great coffee in a warm and welcoming family-friendly setting.
We are seeking a reliable, honest and dynamic cook who can prosper in a fast-paced hospitality environment. There are great opportunities for driven team members for career advancement and working in a highly experienced & talented kitchen.
We are working to add to our passionate and ambitious team someone with the necessary skills & attributes :
- Must have previous experience in a similar role
- Must speak fluent English
- Team player
- Food safety experience
- Punctuality and reliability
- Practice a professional and flexible approach
- Maintain consistently appropriate presentation, personal hygiene and cleanliness
Duties and responsibilities of the position:
- Prepare, season and cook food
- Ability to use organisational skills within systems and procedures.
- Ability to use initiative responsibly.
- Examining foodstuffs to ensure quality
- Regulating temperatures of ovens, grills and other cooking equipment
- Portioning food, placing it on plates, and adding gravies, sauces and garnishes
- Storing food in temperature controlled facilities
- Preparing food to meet special dietary requirements
- Collaborate with senior position kitchen staff to help plan menus and estimate food requirements
- Exhibit a willingness and patience to help train lower position kitchen staff and apprentices
- Follow cleaning procedures and maintain a consistently high standard of workplace cleanliness
- Follow Occupational Health and Safety procedures and Work Safe practises
- Reporting to Sous Chef (second-in-charge) and Head Chef (most senior position)
Reporting structure (i.e. kitchen hierarchy) is as follows:
Dishwasher - Kitchen hand - Cook - Chef - Sous Chef - Head Chef
Only candidates who are confident they meet all the above criteria will be considered.