Chef/cook

R & S Hospitality; Sydney; On-site; AUD 55,000 - 75,000; Full time

Job summary

R & S Hospitality in Sydney is seeking a skilled cook to join our kitchen team. You will work with the Head Chef and Sous Chef to prepare meals outlined on daily menus and for special events.

You will follow recipes, season, portion, present dishes, and adapt to dietary requirements. The role may involve training junior staff and assisting with menu planning and estimating food needs in a high-pressure environment.

Qualifications

• AQF Cert III with a minimum of 2 years’ kitchen experience
• AQF Cert IV with at least 3 years’ relevant experience
• 1 year of work experience required

Responsibilities

• Prepare food on menus with Head Chef and Sous Chef
• Cook according to set and event menus
• Season, portion, and present food for service
• Assist with menu planning and estimating food needs

Skills

Teamwork

Follow Instructions

High-Pressure

Food Presentation

Attention to Detail

Work Ethic

Education

AQF Cert III

AQF Cert IV

Job description

Examining produce to ensure quality and storing food in temperature-controlled facilities

Working with kitchen cooking equipment including regulating ovens and grills.

Working with the Head Chef and Sous Chef to prepare food on menus.

Cooking in accordance to set and special event menus.

Be able to follow instructions and work as part of a team

Seasoning food during cooking, portioning food, presenting food for service, and adding

Preparing food to meet special dietary requirements

May assist with plan menus and estimating food requirements

Be able to work under high-pressure situations

May train other kitchen staff and apprentice

Key Responsibilities

Working with the Head Chef and Sous Chef to prepare food on menus.

Cooking in accordance to set and special event menus.

Seasoning food during cooking, portioning food, presenting food for service, and adding

Skill & Experience

Qualifications and Skills of Cook

AQF Cert III including minimum of 2 years’ experience OR AQF Certificate IV –at least 3

years of relevant experience in lieu may substitute qualifications

In addition to qualifications, 1 year of work experience is required

Commitment and passion for food and quality produce.