Full Time Cook

Full-Time Cook

Salary: $79,500 per annum + 12% superannuation

Employment Type: Full-Time

About the Position

We are seeking a skilled and dependable Cook to join our kitchen team at The Pavilion Lake Hume, a waterfront restaurant offering a combination of various cuisine.
The successful candidate will be responsible for preparing and cooking a variety of dishes, maintaining consistent food quality and presentation, and supporting the smooth operation of our kitchen during regular dining services and special events.

Key Responsibilities

• Prepare and cook a range of dishes in accordance with established recipes, menu specifications and customer requirements.
• Undertake daily food preparation, including washing, cutting, marinating, seasoning and portioning ingredients.
• Operate and monitor commercial kitchen equipment, including ovens, grills, stovetops and other cooking appliances.
• Check ingredients and food products for freshness, quality and suitability before preparation and cooking.
• Maintain consistency in cooking methods, flavours, portion sizes and food presentation.
• Prepare and cook meals for regular restaurant service, group bookings and special functions as required.
• Adjust food preparation to accommodate dietary requirements, allergies and individual customer requests.
• Ensure appropriate storage, handling and rotation of ingredients and prepared food in accordance with food safety standards.
• Monitor ingredient usage and assist with estimating daily food preparation quantities to minimise wastage
• Work collaboratively with kitchen staff to ensure timely preparation and delivery of meals during busy service periods.
• Assist with training and guiding junior kitchen staff in basic food preparation, cooking techniques and safe kitchen practices.
• Maintain cleanliness and hygiene across food preparation areas, cooking equipment and kitchen workstations.

About You

• Demonstrated experience preparing and cooking meals in a commercial kitchen environment.
• Sound knowledge of food preparation techniques, cooking methods and commercial kitchen equipment.
• Ability to prepare a variety of dishes while maintaining consistent quality and presentation.
• Understanding of food safety, hygiene procedures and safe food handling practices.
• Ability to manage multiple cooking tasks and work efficiently during busy service periods.
• Good communication skills and the ability to work cooperatively within a kitchen team.

Qualifications and Experience

• Certificate IV in commercial cookery is a must
• At least one year of experience in a commercial kitchen or similar setting is required.