- Monitoring quality of food at all stages of preparation.
- Portioning food, placing it on plates, and adding gravies, sauces, and garnishes.
- Checking the quality, serving size and presentation before serving.
- Operating various cooking equipment, include controlling and monitoring the cooking temperature and seasoning food while cooking.
- Preparing and cooking dishes.
- Preparing food ingredients for cooking purpose.
- Preparing and cooking food as per customer orders and to meet their special dietary requirements.
- Freezing and preserving food.
- Assisting Chef to plan menus, estimate food requirements, and manage kitchen operations.
- Supervising and training other junior kitchen staff.
- Stocktaking and ordering ingredients
Qualifications & Skills required:
You must have a Certificate IV in Commercial Cookery, and at least 1 year of experience as a Japanese Cook in a busy commercial kitchen.
Applicants must have full Australian work right, and are available to work on a full-time basis.
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