Cook

Job Description:

1. Prepare, season, and cook a range of menu items using established recipes, cooking techniques, and presentation standards, ensuring food is prepared to the required quality and consistency.

2. Undertake daily menu preparation including planning preparation requirements, preparing ingredients, portioning, marinating, seasoning, and organising food items in readiness for service.

3. Prepare sauces, dressings, marinades, fillings, and other menu components according to recipes and required quantities, ensuring all ingredients are ready for cooking and service.

4. Organise and coordinate kitchen preparation for the daily menu, ensuring ingredients, equipment, and preparation areas are ready before service and that preparation is completed within required timeframes.

5. Operate and monitor commercial kitchen equipment, including grills, fryers, ovens, and other cooking appliances, ensuring appropriate cooking methods, temperatures, and timings are followed.

6. Execute cooking processes for different menu items, adjusting cooking times, temperatures, and preparation methods as required to achieve the desired taste, texture, and presentation.

7. Follow and maintain recipes, ingredient specifications, portion controls, and plating standards to ensure consistency across all dishes and services.

8. Monitor food quality throughout preparation and cooking, identify issues with ingredients or finished dishes, and take corrective action to maintain required standards.

9. Coordinate the preparation and timing of multiple orders during service, prioritising tasks and ensuring dishes are completed accurately and within expected service times.

10. Work closely with Front of House staff to coordinate order requirements, communicate preparation times, and ensure dishes are ready for service in the correct sequence.

11. Maintain effective kitchen operations by organising preparation areas, ensuring ingredients and equipment are ready for service, and managing workflow during busy periods.

12. Maintain cleanliness and hygiene of kitchen, food preparation, and food-contact areas; clean and sanitise equipment, manage waste, and comply with food safety and health and safety procedures.

13. Monitor ingredient levels, inspect the quality of supplies, assist with stock rotation and deliveries, and report shortages, spoilage, or quality concerns to management.

14. Store food correctly, label and date prepared items, maintain appropriate storage conditions, and minimise food wastage through effective preparation and stock management.

15. Assist with menu preparation, recipe implementation, kitchen organisation, and the ongoing maintenance of food quality and kitchen operating standards.

16. Perform other reasonable Cook duties related to food preparation, cooking, kitchen operations, and maintaining the required standards of the business.

Skills and other Requirements :

At least a NZQF Level 4 qualification in Cookery, Culinary Arts, Commercial Cookery, Hospitality or any other related field OR at least two years of relevant full-time work experience.
(Either work experience or qualification is required)
Knowledge of food preparation, cooking methods, and food safety practices.
Ability to work efficiently in a busy kitchen and maintain consistent food quality.
Clean character check.
Willingness to undergo drug and alcohol testing.
Availability for evenings, weekends, public holidays, and split shifts as rostered