Tasks & Responsibilities
- Cook food in accordance with the cooking temperatures required by different cooking equipment and techniques.
- Prepare spices and other ingredients as needed. Use cooking techniques including frying, grilling, steaming, stir-frying and boiling, depending on the order and dish.
- Inspect and date deliveries of vegetables, fruits, meat and other ingredients before placing them in the refrigerator or freezer.
- Arrange food to comply with first-in, first-out (FIFO) standards and check stored foods for freshness.
- Prepare purchasing orders for the next day and record kitchen utensils and supplies as required.
- Create fresh and innovative salads using seasonally available ingredients.
- Inspect supplies, equipment and work areas to ensure compliance with established standards.
- Determine how food should be presented and create attractive food displays.
- Instruct cooks or other kitchen workers in the preparation, cooking, garnishing and presentation of food.
- Estimate quantities and costs of required supplies, including food and ingredients.
- Collaborate with other personnel to plan and develop recipes or menus, considering seasonal availability and anticipated customer numbers.
- Follow kitchen procedures and maintain safe and correct food preparation practices.
- Report any issues to the head chef or manager on duty.
Qualifications & Experience
- Certificate IV in Commercial Cookery and Diploma of Hospitality Management, or equivalent.
- Minimum of one year of experience in a fast-paced commercial kitchen.
- Experience catering for special events and functions.
- Food Safety Supervisor Certification (preferred).
