Cook

Key Duties & Responsibilities (as per ANZSCO 351411):

• Food Preparation: Prepare, season, and cook a wide range of hot and cold dishes to venue standards.
• Prepare and cook a variety of breakfast dishes, including eggs, bacon, sausages, omelettes, fritters, smashed avocado, French toast, pancakes and breakfast burgers. 
• Signature Menu Execution: Maintain superior preparation speeds for signature items, including steak, gourmet Parmesan artisanal burgers, fish and chips, mushroom and spinach omelets.
• Quality Control: Examine all foodstuffs to monitor absolute premium freshness, quality, and strict portion controls.
• Plating & Presentation: Portion, garnish, and plate items with absolute precision for high-standard visual presentation.
• Storage & Inventory: Ensure all stock is handled, cellared cleanly, and stored correctly in temperature-controlled facilities according to health regulations and strict FIFO rules.
• Special Diets: Accurately interpret and prepare specialized dietary meals, including Gluten-Free Options (GFO), Vegan (VG), and severe allergen-sensitive variations.
• Accurately measures, cleans, cuts, mixes, seasons, heats and cools ingredients as required.
• Oversees cooking processes to ensure food is prepared correctly and presented to an appropriate standard.
• Works closely with kitchen staff and assists in coordinating and supervising food preparation and cooking activities.
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