Cook

Description:

Key Responsibilities

1. Prepare and cook a variety of meals, ensuring flavors are well-balanced with proper seasoning throughout.
2. Monitor ovens, grills, and other cooking equipment to maintain correct temperatures.
3. Inspect food items to ensure freshness and overall quality before use.
4. Store ingredients and prepared food in temperature-controlled areas to maintain
5. safety and freshness.
6. Portion and plate dishes carefully, adding sauces, gravies, and garnishes for visual
7. appeal.
8. Cater to special dietary needs, including vegetarian, gluten-free, and allergy-sensitive meals.
9. Help plan menus based on seasonal availability and estimate food quantities needed.
10. Train and guide junior kitchen staff or apprentices, sharing techniques and maintaining kitchen standards.

Skills and Experience Required

1. Minimum of 1 year of experience as a cook in a commercial kitchen.
2. At least Certificate III in Commercial Cookery or equivalent qualification (preferred).
3. Strong knowledge of food safety and hygiene regulations.
4. Ability to work under pressure and manage multiple tasks.
5. Excellent teamwork and communication skills.
6. Flexibility to work weekends and public holidays as required.