General Cook

Job Title

General Cook / Chef

Full Time Position

Reports To

Head Chef

Salary

$78,000 - $80,000 p/a

EST OVEST OSTERIA

1/111 Angas Street, Adelaide SA 5000

ITALIAN CUISINE – Serving authentic Italian food in a casual osteria

If you are an experienced Cook/Chef with a passion for Italian cuisine and are looking for a full time position look no further! You’ll be part of a creative and professional team who delivers a relaxed and fun café dining experience. You will work closely with the Head Chef to deliver a menu which highlights high quality seasonal local produce with a traditional Italian flair.

To be successful in this role, you will have proven expertise in a restaurant chef/cook position where you have worked closely with the Head Chef in mentoring kitchen staff as well as being proactive in managing food hygiene and safety practices.

Summary

The General Cook is responsible for the preparation of high-quality food in a timely, efficient, sanitary and consistent manner. The General Cook must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for pressure in a kitchen environment.

Knowledge and Skills Requirements

• Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques;
• Knowledge of principles and processes for providing customer and personal services (customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction);
• Knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation;
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Certificate III in Hospitality (Commercial Cookery);
• Minimum 2 year of cooking experience required in Italian food ;
• Skills in a wide range of cookery methods to produce a range of menu items including: boil, blanch, simmer, poach, steam, stew, braise, roast, bake, grill, shallow fry and  deep fry;
• Effective communication skills;
• Highly effective teamwork skills,  strong work ethic and positive team attitude;
• Strong problem identification and problem resolution skills;
• Craft & execute a diverse and creative menu that showcases seasonal ingredients
• Prepare, cook & present high-quality dishes
• May provide training to other kitchen staff & apprentices
• Collaborate with team to develop new dishes and refine existing dishes
• Ensure compliance with all health and safety regulations

Job Duties

• Preparing  seasoning and cooking food;
• Assembling and preparing ingredients for menu items as directed in a sanitary and timely manner;
• Following recipes, portion controls, and presentation specifications as set by the restaurant;
• Adding souses, gravies, garnishes to the prepared food;
• Making salad dressing and sauces;
• Preparing dishes for customers with food allergies or intolerances;
• Serving food in the proper portion size and at the proper temperature;
• Examining food to ensure quality;
• Storing food in accordance to the temperature requirements;
• Preparing and using specialised kitchen equipment for use;
• Checking temperature of the fridges;
• Regulating temperatures of oven, grill, deep fryer etc.;
• Restocking all items as needed throughout shift;
• Setting up cleans and maintaining station according to restaurant guidelines;
• Following proper reporting procedures for accidents and incidents to ensure follow-up and prevention;
• Adhering to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety;
• Reporting any infraction in the food services department policies and procedures;
• Performing additional responsibilities, although not detailed, as requested by the Cook/Chef, Head Cook/Chef, Head Chef, at any time.

Closing Date: 23rd November 2026

Email your CV to [email protected]