Chef

About the role

The Cook will work under the direction of the Head Chef and Chef to assist with the preparation and cooking of seafood and other menu items. The role requires good knowledge of food preparation, seafood handling and commercial kitchen operations, together with the ability to maintain food quality, hygiene and safety standards during busy service periods.

Key responsibilities

• Prepare and cook seafood and other menu items according to established recipes and quality standards.
• Prepare fresh seafood for cooking, including cleaning, portioning, battering, crumbing and marinating.
• Cook a range of fried and grilled seafood dishes using commercial kitchen equipment.
• Monitor and adjust temperatures of ovens, grills, and other kitchen equipment.
• Season, portion and plate dishes consistently, including sauces, garnishes and accompaniments.
• Assist with preparation of burgers, salads, sauces and other accompanying dishes.
• Complete daily food preparation and mise en place for service.
• Maintain consistent food quality, portion sizes and presentation.
• Maintain clean and hygienic food preparation and cooking areas.
• Follow food safety, hygiene and workplace health and safety requirements.

About you

• A relevant qualification in commercial cookery, such as Certificate III or Certificate IV in Commercial Cookery/Kitchen Management, will be highly regarded.
• Minimum 1 year of experience as a Cook in commercial kitchen.
• Experience in preparing and cooking seafood will be highly regarded.
• Knowledge of basic seafood preparation and cooking techniques.
• Experience with deep frying, grilling and other commercial cooking methods.
• Ability to follow recipes and cooking instructions accurately.
• Ability to maintain consistent portion sizes and food quality.
• Knowledge of food safety and hygiene practices.
• Ability to work efficiently in a busy commercial kitchen.
• Good time management and organizational skills.