Cook

Precruitment; Albury City; On-site; AUD 65,000 - 80,000; Full time

Job summary

Precruitment in Albury, NSW seeks a full-time Cook to join the kitchen team. You will prepare, cook and present meals to quality and safety standards, under the Chef’s guidance, across restaurant and function events.

The ideal candidate has AQF Cert IV (or equivalent) and at least one year of relevant experience; otherwise, three years’ experience may be considered. Salary ranges from $65,000 to $80,000 per year, depending on experience.

Qualifications

• Qualified with AQF Cert IV or equivalent.
• At least 1 year of relevant work experience; if no qualification, at least 3 years of experience.

Responsibilities

• Prepare, cook and present food in accordance with menus, recipes and Chef specifications.
• Set up and maintain daily mise-en-place and prepare ingredients for service.
• Cook a range of menu items using methods including grilling, frying, baking, roasting and steaming.
• Maintain consistency in portion sizes, presentation, taste and food quality.
• Check quality and freshness of ingredients and prepared food to meet standards.
• Assist with food preparation and service for restaurant, functions and events.
• Ensure food is prepared, handled, stored and rotated per food safety requirements.
• Maintain clean, hygienic, and organised work areas, equipment and utensils.
• Monitor stock and ingredient levels and report shortages or discrepancies.
• Assist with receiving, checking and storing food deliveries as required.
• Minimise food wastage through proper preparation, portion control and storage.
• Follow workplace health and safety procedures and report issues.

Skills

1+ year experience

3+ years experience alternative

Education

AQF Cert IV

Job description

We have a full-time role available for a Cook in Albury, NSW 2640

SKILLS

The role requires you to hold at least a relevant AQF (or equivalent) Cert IV and at least one year of relevant work experience. If no relevant qualification, at least three years of relevant work experience is required.

RESPONSIBILITIES

The Cook is responsible for preparing, cooking and presenting food to the restaurant’s required quality, consistency and food safety standards. Working as part of the kitchen team and under the guidance of the Chef, the Cook supports the efficient preparation and service of meals across restaurant and function operations.

The role involves preparing daily mise-en-place, following established recipes and food handling procedures, maintaining attractive food presentation, and assisting with food checks and event orders. The Cook is also responsible for monitoring food quality and freshness and maintaining a clean, safe and organised kitchen environment.

The ideal candidate will have a strong understanding of food preparation and safe food handling practices, excellent attention to detail, and the ability to work efficiently in a fast-paced kitchen while consistently delivering quality meals to customers.

POSITION DUTIES

• Prepare, cook and present food in accordance with menus, recipes and Chef specifications.
• Set up and maintain daily mise-en-place and prepare ingredients for service.
• Cook a range of menu items using appropriate cooking methods, including grilling, frying, baking, roasting and steaming.
• Maintain consistency in portion sizes, presentation, taste and food quality.
• Check the quality and freshness of ingredients and prepared food to ensure required standards are maintained.
• Assist with food preparation and service for the restaurant, functions and events.
• Ensure food is prepared, handled, stored and rotated in accordance with food safety requirements.
• Maintain clean, hygienic and organised work areas, equipment and utensils.
• Monitor stock and ingredient levels and advise the Chef of shortages or discrepancies.
• Assist with receiving, checking and storing food deliveries where required.
• Minimise food wastage through appropriate preparation, portion control and storage.
• Follow workplace health and safety procedures and report equipment or food safety issues to the Chef.
• Work cooperatively with kitchen and front-of-house staff to ensure timely and efficient food service.
• Assist and provide guidance to other kitchen staff and apprentices where required, under the direction of the Chef.

ADDITIONAL ATTRIBUTES & SKILLS

• Knowledge of food‐related curriculum and training techniques
• Work well in a team environment and communicate clearly with others
• Understanding of raw materials, quality control and relevant skills for the effective
• creation and distribution of food products
• Knowledge of food preparation regulations and standards
• Ability to work effectively in a fast-paced kitchen environment
• Ability to follow recipes, menus and preparation procedures and instructions
• Good organisational skills and the ability to prioritise tasks during busy service periods

SALARY

The position offers an annual salary of $65,000 - $80,000 negotiated based on your experience.