Kitchen Hand/Cook

MAIN DUTIES/RESPONSIBILITIES:

· Food Preparation: Measure, mix, portion, and prep ingredients according to standardized recipe cards.

· Cooking & Service: Cook à la carte meals, buffet items, or bulk orders using appropriate methods (grilling, baking, frying).

· Specialised Skills: Perform foundational baking, pastry cooking, or basic butchery as dictated by the menu.

· Section Control: Run an individual kitchen section efficiently during peak service periods under pressure.

· Hygiene Compliance: Maintain clean work stations, tools, and equipment in line with food safety programs.

· Stock Rotation: Assist with stock rotation (FIFO), labelling, and reporting inventory shortages or wastage.

· Teamwork: Work collaboratively with kitchen attendants, dishwashers, and front-of-house service staff

· Additional Duties: Step in as required to source, select, and purchase fresh stock or emergency ingredients directly from local markets and supermarkets, utilizing their own vehicle and the provided company payment methods.

SKILLS & EXPERIENCE

Qualifications:

· Qualifications: AQF Certificate II in Kitchen Operations, Commercial Cookery, or equivalent verified industry training.

Licences: Food Saftey Supervisor Certificate

Pay: $65,000.00 – $69,000.00 per year

Benefits:

• Employee discount
• Salary packaging
• Visa sponsorship

Work Location: In person