Chef/Cook

Route 66 Bar and Grill; City of Melbourne; On-site; AUD 70,000 - 80,000; Full time

Job summary

Route 66 Bar and Grill in East Melbourne seeks a highly professional Full-time Chef/Cook to join our kitchen team. The role requires preparing and cooking a wide range of American dishes, maintaining quality, portioning, and presentation to service standards.

The ideal candidate will hold a Certificate III or IV in Commercial Cookery, with around 3 years of relevant experience and a strong focus on food safety and kitchen cleanliness. Salary is competitive in Melbourne’s hospitality market.

Qualifications

• Certificate III or Certificate IV in Commercial Cookery is required or preferred.
• 3 years of relevant kitchen experience is preferred.

Responsibilities

• Prepare and cook menu items to specification.
• Plan, prepare, and portion dishes for service.
• Maintain high standards of food quality and presentation.
• Ensure proper hygiene, safety, and sanitation in the kitchen.
• Monitor stock levels and assist with ordering when needed.

Skills

Cooking skills

Menu planning

Food preparation

Food safety

Stock estimation

Education

Certificate III in Commercial Cookery

Certificate IV in Commercial Cookery

Job description

Route 66 Bar and Grill - East Melbourne VIC

Route 66 Bar and Grill is located at 150 Wellington Parade, East Melbourne VIC 3002.

It is a restaurant that serves and sells a wide array of delicious, fresh, and authentic American food.

Position

We are seeking a highly professional, motivated, and enthusiastic individual with relevant qualifications to come and join our team as the Full-time Chef/Cook.

Skills and Experience

Maintaining skills and knowledge relevant to job duties and preparing items on a restaurant menu.

Plan, collect, estimating food and commodities for menus.

Prioritize menus, recipes, and task sheets.

Monitoring dish quality at all stages of cooking and preparation.

Adjusting recipes where required to fit special dietary requirements (e.g., vegetarian).

Utilising kitchen utensils, appliances, and cookware to prepare ingredients and meals.

Monitoring and regulating heat and cold sources such as ovens, stoves, fridges, freezers, grills, and other equipment to ensure food and meal quality.

Preparation of raw ingredients including meat and vegetables through the use of varied cutting and marinating techniques.

Inspecting raw ingredients to check for spoilage and assess usability.

Serving and portioning foods and adding garnishes and other ingredients as necessary to ensure dishes are well-presented.

Preparing and flavouring sauces and gravies with condiments, herbs, spices, and other ingredients as required by the recipe.

Following safety and hygiene regulations and procedures around food handling, storage, preparation.

Ensuring the cleanliness of workstations and kitchen areas and abiding by occupational health and safety procedures.

Providing input to menu changes with consideration of the availability of seasonal produce.

Communication with other members of staff including waiters, management, and other kitchen staff in relation to issues relevant to the kitchen.

Estimating stock requirements and ordering stock to ensure the kitchen is fully stocked for service.

Demonstrate a high standard of personal hygiene.

Ensures high standards of sanitation and cleanliness are maintained throughout the kitchen.

Qualification

Certificate III in Commercial Cookery

OR

Certificate IV in Commercial Cookery

Preferred 3 years of relevant experience

Remuneration

The successful candidate will be paid a salary of $70,000 to $80,000 plus superannuation.