CHEF / COOK / LINE COOK

Description of Job The COOK will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, fryer, and other cooking tools.

Chef Responsibilities

• Following assigned opening and closing duties as well as assigned tasks for duration of shifts.
• Cooking all food items and platting these in line with direction given and plating guides
• Adhering to all communication given about customer dietary restrictions and allergen concerns, executing to the highest standard the steps to ensure customer safety is of priority when the above are flagged.
• Following all mise-en place MSP steps for assigned kitchen station.
• Managing cost controls by following and adhering to portion control during prep specifically while prepping high-cost ingredients in line with the guidelines given
• Taking inventory and communicating items to be ordered for section of kitchen.
• Adhering to all food safety and quality regulations.
• Maintaining a clean and safe work area by removing trash, keeing services wiped and sanitized, washing knives and chopping boards between products, correctly storing, and handling all utensils, and equipment.
• Contributing to developing new recipes.
• Following all recipe and prep sheets.

Chef Requirements

• 5-6 years working in a fast-paced commercial kitchen.
• Must be able to provide quality service in high volume service restaurant.
• Must be able to work all shifts including weekends, public holidays, and late nights.
• A strong work ethic and someone who takes pride in the consistency of the food produced.
• Excellent communication, organization, and time management skills;1
• Food safety knowledge is critical for our business, and you will have a demonstrated knowledge of excellent food safety standards.
• Have a developed knowledge of WHS best practice in a commercial kitchen.
• Innovative, passionate, and enthusiastic
• Must have successfully completed Certificate 3 in Hospitality (Commercial Cookery) or equal qualifications.
• Demonstrated experience managing a station.
• Reliable and flexible attitude. Innovative, passionate, enthusiastic.

Requirements Years of Experience 5-6 years Education Requirement High School or Equivalent Documents needed by the employer before extending a job offer Health & Physical Police Clearance Proof of Valid Driver License