The FoodLAB in Broome is seeking an experienced Cook to join long term our kitchen crew. Sponsorship through the DAMA is available for the right candidate. The right candidate will have the opportunity to work in a healthy environment amongst professionals of the sector. Experience in preparation and cooking of pasta is essential and must have an excellent knowledge of Italian cuisine and its dynamics. The position requires the daily preparation of fresh pasta through a professional pasta machine with brass extruders (training will be provided), and the ability to cook pasta during service with pans and pots under stress during busy time. Also, good knowledge and skills regarding bread, focaccia and pizza is a bonus.

Must have a good working ethic, energy, ability to work under stress, good references. Working roster would be 5 days a week 38 hours per week, from 12pm to 4pm, from 5pm to 9pm. Salary will be $70,000.00 per year (9% concession type 1 of the TSMIT $76,515.00) plus superannuation and holidays.

If you feel like you have the above skills, and you are willing to spend the next 4 to 5 years in a remote area, then please submit your application including your resume, references and cover letter.

Responsibilities

· Monitoring all dishes to ensure quality before they leave the kitchen

· Regulating temperatures of ovens, grills, and other cooking equipment

· Preparing, cooking, and seasoning all dishes from the menu

· Developing the menu in liaison with the Manager and based on customer feedback

· Preparing dishes that are flavorful and well-presented

· Monitoring portions, wastage, and quality of all dishes

· Ensuring food is stored and prepared according to food safety regulations

· Ensuring all dishes and the menu take into account special dietary requirements

· Ensuring food stock is rotated regularly

· Supervising, training, and coordinating kitchen staff as required

· Maintaining a high standard of cleanliness in the restaurant and ensuring all food safety standards are enforced

Requirements

Minimum qualification required Certificate III including at least two years of on-the-job training or Certificate IV or equivalent with 1 years’ mandatory relevant work experience or three years relevant experience in Italian Kitchen will be considered suitable in place of the above qualification.

Skills/Attributions

Proven experience working as a cook in a fast-paced kitchen environment

· A flair and passion for preparing unique and creative dishes

Able to follow recipes and instructions accurately

Confident culinary techniques and skills

Good sense of planning and preparation for the day ahead

Diligent and meticulous in making and receiving orders

Strong organisational and time management skills

Punctual and discipline to ensure optimal work performance

Physically able to stand for long hours every day in a hot kitchen

· Understanding of health and sanitation laws

· An eye for detail and desire for perfection