REQUIRED SKILLS:

Can work under pressure

Can work with team and by themselves

Teamwork oriented

Awareness in food safety procedure

Experience in cooking and similar roles

Basic knowledge in menu planning

MAIN DUTIES AND RESPONSIBILITIES:

The appointee undertakes to perform all tasks assigned for the position of a COOK efficiently and accurately. Such tasks will include, but are not limited to:

To cook dishes as per the menu and ensure special dietary requirements are met if any.

To follow correct portion sizes and seasoning while setting food on plates to maintain consistency as per restaurant standards.

To maintain a productive workflow and ensure that duties are undertaken in a hygienic, methodical, and satisfactory manner.

To maintain high personal hygiene and food safety standards.

To prepare and organize ingredients and equipment required for the daily menu.

Examining the quality of raw food items used to ensure consistency is maintained for the cooked food.

Trim, portion, and marinate meats for the preparation of a variety of dishes.

Regulating temperatures of stoves and other appliances.

To follow HACCP principles such as maintaining cooking and cooling records, defrosting records, and food storage records.

To avoid cross-contamination, store and monitor raw food and cooked food separately as per the recommended temperature.

To store fresh meat supplies in refrigerators or freezers at the temperature recommended as per food industry standards.

Training of the staff as per the cooking procedures used in the restaurant to maintain consistency.

To clean the worktable and equipment after completing any preparation.

Assist the management in planning and designing menus.

Assist in managing stock inventory and ordering raw materials of high quality.

PERSONAL AND PROFESSIONAL ATTRIBUTES:

Certificate III or IV in Commercial Cookery

At least one year of experience in a similar role

Enthusiastic and motivated individual

Able to work in a team and autonomously

Friendly, positive, and approachable attitude

Adherence to OH&S and Food Safety regulations