Cook

Oh So Deli; City Of Stirling; On-site; AUD 72,000 - 88,000; Full time

Job summary

Oh So Deli in Australia is seeking a Cook for a permanent, full-time position. The role involves preparing, seasoning and cooking food in a commercial kitchen, maintaining quality and presenting dishes to customers.

Responsibilities include stock rotation, health and safety compliance, and coordinating with front-of-house during service. AQF Cookery qualifications are preferred, with experience substituting for formal training.

Qualifications

• AQF Certificate III or IV in Commercial Cookery, or three years' experience substitute.
• Ability to read and follow standard recipes accurately.
• Strong knowledge of food safety and hygiene practices.
• Time management to handle multiple orders during busy service.
• Clear communication with staff.

Responsibilities

• Prepare raw ingredients for daily menus and specials.
• Cook using baking, frying, boiling, and grilling per recipes.
• Regulate oven temperatures and portion sizes.
• Monitor stock levels and reorder items as needed.
• Maintain health and safety standards in kitchen.
• Support senior kitchen staff in daily operations.
• Ensure meals are delivered on time with proper presentation.

Skills

Kitchen techniques

Food safety

Time management

Recipe reading

Communication

Education

AQF Cert III in Commercial Cookery

AQF Cert IV in Commercial Cookery

Job description

Job Type: Permanent position | Full time position

Job Description

ANZSCO CODE: 351411 ANZSCO NAME: Cook JOB TYPE: Full time

INTENDED SALARY: $80,000 Summary: The Cook is responsible for preparing, seasoning, and cooking food items in a commercial kitchen setting.

This role involves maintaining food quality standards, adhering to health and safety regulations, and ensuring meals are delivered within set timeframes. The position requires organising kitchen stations and managing stock rotation to support daily food service operations. Responsibilities:

Maintain health and safety standards across all food preparation areas. Ensure all prepared food items meet established quality and presentation requirements. Manage cooking times to align with customer orders and service schedules.

Monitor kitchen equipment operations and report any faults to management. Control food waste through strict portion management and stock rotation. Support senior kitchen staff in daily food service operations.

Uphold food hygiene regulations during all shifts and services. Supervise the safe storage of incoming food supplies. Main Tasks:

Prepare raw ingredients for daily menu items and specials. Cook food using various methods such as baking, frying, boiling, and grilling. Season dishes according to standard recipes and menu specifications.

Regulate oven and cooking equipment temperatures during service. Divide cooked food into correct portion sizes before plating. Plate and present dishes for front-of-house service.

Check the visual quality and freshness of raw ingredients before use. Store food items at correct temperatures in refrigerators and freezers. Clean cooking stations, benches, and immediate equipment after use.

Record current stock levels and list items that require reordering. Relevant qualifications: This occupation generally requires an AQF Certificate III in Commercial Cookery, which includes at least two years of on-the-job training, or an AQF Certificate IV in Commercial Cookery.

At least three years of relevant work experience may substitute for the formal qualifications. Relevant skills: Knowledge of commercial cooking techniques and methods.

Understanding of standard food safety and hygiene practices. Time management to handle multiple orders at the same time. Ability to read and follow standard recipes accurately.

Familiarity with operating commercial kitchen equipment safely. Clear communication with kitchen staff and service staff. Capacity to complete tasks under pressure during busy service periods.

Attention to detail regarding food presentation and portion control.