Cook

Va Recruitment; Adelaide; On-site; AUD 75,000 - 80,000; Full time

Job summary

Indian Tadka Semaphore is advertising a full-time cook role at Semaphore SA 5019. The successful applicant will prepare, cook, and present authentic Indian breakfast and lunch dishes to high standards, manage equipment temperatures, and ensure food safety.

With a Certificate IV in Commercial Cookery and at least three years of full-time experience, you will thrive in a fast-paced kitchen, design daily specials, and work across weekends and public holidays.

Qualifications

• Certificate IV in Commercial Cookery or equivalent.
• Minimum of 3 years full-time cook experience.
• Experience in breakfast and lunch preparation.
• Knowledge of HACCP and kitchen safety.
• Ability to work well under pressure and in a team.
• Excellent organisation and communication skills.
• Willing to work weekends and public holidays.

Responsibilities

• Prepare, cook, and present authentic Indian breakfast and lunch dishes.
• Monitor and adjust oven/grill temperatures for quality.
• Season and taste dishes during preparation.
• Store ingredients safely in temperature-controlled environments.
• Assist in designing daily specials and seasonal menus.
• May provide suggestions for menu and daily specials.
• Set up workstations and mise-in-place before service.
• Uphold food safety and hygiene standards.
• Coordinate with chefs, kitchen hand and front staff.
• Maintain cleanliness and readiness of kitchen areas and equipment.

Skills

Attention to detail

Presentation

Team player

Food safety

Communication

Work under pressure

Education

Certificate IV in Commercial Cookery

Tools

Oven & grill operation

Job description

Advertiser: Indian Tadka Semaphore Location: Semaphore SA 5019 Job Type: Full-time (38 hours per week) Salary range: $75,000 - $80,000

Job Duties and Responsibilities:

• Prepare, cook, and present authentic Indian breakfast and lunch dishes in line with the restaurant’s standards for taste, presentation, and portion consistency.
• Monitor and adjust the temperature of ovens, grills, and other cooking equipment to achieve optimal results.
• Season and taste dishes during preparation, ensuring balance and quality in every serving.
• Store ingredients and prepared food appropriately in temperature-controlled environments, adhering to food safety and dietary requirements.
• Assist in designing daily specials and seasonal menus, highlighting fresh and locally sourced produce.
• May provide suggestions for menu and daily specials.
• Set up and maintain organised workstations with all required ingredients, utensils, and equipment and mise-in-place before each service.
• Uphold strict compliance with food safety, hygiene, and occupational health and safety standards.
• Co ordinating with chefs, kitchen hand and front staff to ensure smooth workflow.
• Maintain cleanliness, organisation, and readiness of all kitchen areas, tools, and equipment always.

Key Qualifications and Skills:

• Certificate IV in Commercial Cookery or equivalent qualification.
• Minimum of 3 year of full-time experience as a cook.
• Proven expertise in breakfast and lunch preparation with strong attention to detail and presentation.
• Comprehensive knowledge of food hygiene, HACCP, and kitchen safety procedures.
• Ability to work efficiently both independently and as part of a team in a high-pressure environment.
• Excellent organisational and communication skills.
• Flexibility to work across weekends and public holidays.
• Demonstrated professionalism, reliability, and a commitment to culinary excellence.