Inspect and receive foodstuffs – Verify quality, freshness and compliance with specifications before storage.

Control cooking equipment – Set, monitor and adjust temperatures of ovens, grills, fryers, steamers and other appliances to ensure safe and consistent cooking.

Prepare and cook menu items – Follow standard recipes for soups, noodles, grilled meats, appetizers, desserts and special dishes; apply appropriate cooking methods (boiling, steaming, stir‑frying, grilling, braising).

Season and taste – Add herbs, spices, sauces and condiments at the correct stage to achieve the desired flavour profile.

Portion, plate and garnish – Measure portions, arrange food on plates, add gravies, sauces and decorative garnishes in line with presentation standards.

Store food safely – Place prepared and raw items in temperature‑controlled refrigerators/freezers, practice FIFO, and maintain accurate stock records.

Prepare special‑diet meals – Modify recipes to meet gluten‑free, dairy‑free, low‑salt, vegetarian/vegan or other dietary requirements while preserving taste and safety.

Assist with menu planning (optional) – Estimate ingredient quantities, suggest seasonal variations and contribute ideas for new dishes.

Train and supervise junior staff – Coach kitchen assistants, apprentices and new cooks on standard operating procedures, hygiene and safety.

Maintain hygiene & safety – Follow HACCP, FSANZ and local council regulations; complete cleaning checklists, waste logs and temperature records daily.