CHEF & COOK

As an experienced Cook, your duties will include:

·       Prepare, cook, and present high-quality meals in accordance with the club’s menus and standards

·       Ensure consistency, quality, and timely delivery of all food items during service periods

·       Assist in menu planning, development, and seasonal updates in collaboration with the Head Chef

·       Monitor portion control, minimise waste, and manage food costs effectively

·       Ensure compliance with Food Safety Standards, HACCP, and NSW health and hygiene regulations

·       Maintain a clean, organised, and safe kitchen environment at all times

·       Supervise and support kitchen staff, including apprentices and kitchen hands, when required

·       Manage stock control, ordering, and proper storage of food and supplies

·       Ensure all equipment is used correctly and report maintenance issues promptly

·       Adhere to workplace health and safety policies and club operational procedures

Skills and Experience Required

To be considered, you must demonstrate the following:

·       Trade-qualified Cook (Certificate III or IV in Commercial Cookery or equivalent)

·       Over 1 year experience Full time or equivalent in a high-volume kitchen environment (club, hotel, or similar)

·       Strong knowledge of food safety, hygiene, and workplace safety standards

·       Ability to work flexible hours, including evenings, weekends, and public holidays

·       Team-oriented with strong communication and time management skills

·       Passion for quality food and customer satisfaction