Cook

Boccabona; Ocean Grove; On-site; AUD 65,000 - 90,000; Full time

Benefits offered by this job

Discounts on food & beverages

Very competitive salary

Job summary

Boccabona Ocean Grove is seeking a passionate cook to join our kitchen team. You will assist with service periods and prep, focusing on high-quality Italian-inspired dishes and a positive dining experience.

Ideal candidates hold Certificate III or IV in Commercial Cookery with at least two years in a commercial kitchen. Opportunities for career growth and a lively, supportive team await.

Qualifications

• Requires Certificate III with at least two years of on-the-job training or Certificate IV completion.
• Minimum of 2 years’ experience as a Cook in a commercial kitchen.
• Italian cuisine experience is desirable but not essential.

Responsibilities

• Ensure quality of products and food deliveries.
• Regulate temperatures of ovens, grills and other cooking equipment.
• Prepare, cook and season food.
• Portion and plate food, including condiments.
• Store food in temperature-controlled facilities.
• Prepare food to meet dietary requirements and customer specifications.
• Assist with menu planning and implementation.
• Assist with stock takes, ordering and monitoring wastage.
• Train subordinate kitchen staff and apprentices.

Skills

Cooking

Attention to detail

Time management

Communication

Education

Certificate III in Commercial Cookery

Certificate IV in Commercial Cookery

Tools

Kitchen management systems

Job description

Chef – Boccabona Ocean Grove (Luamanky Pty Ltd)

Boccabona is about house-made pasta, cheeky aperitivi, loud laughter, and the smell of tomato sugo that’ll make you text your Nonna.

We are searching for a passionate and driven individual who can support the kitchen team and assist them in the service periods and prepping of food. Someone who was born to be in the hospitality industry and wants to build on their career in the industry. Someone who strives for their absolute best in all they do.

With fantastic career growth opportunities, flexibility in hours, excellent working conditions and a fun and supportive team, you will be afforded the opportunity to really grow your career.

Sharpen your knife skills in the kitchen to gain the chance for ongoing skill development, combined with a flexible, lifestyle friendly roster along with loads of fun. Our team will help you along the way to acquiring everything you could possibly need to assist you for a positive future.

You will need to have a level of skill commensurate with either completion of Certificate III and at least two years of on-the-job training, or Certificate IV completion. Ideally the successful candidate will have a minimum of 2 years’ experience as a Cook in a commercial kitchen. Experience with Italian cuisine is highly desirable, but not essential.

What you can expect

• Cooperative, cohesive, and rewarding working environment
• Very competitive salary.
• Generous staff perks including discounts on food & beverages at all our venues.

What we expect

• a stable working history.
• Willingness to learn kitchen management systems, stocktake, costings and financial control.
• Willingness to assist in modern and on trend menu development with the head and sous chefs.
• Passion for cooking and eating.
• Attention to detail while presenting a high standard of attractive and tasty dishes for our patrons.
• Strong communication skills with a good attitude towards front and back of house staff
• Effective time management skills with the ability to work well under pressure
• Compliance with all relevant occupational health and safety regulations including hygiene policies

Tasks may include:

• ensuring quality of products & food deliveries;
• regulating temperatures of ovens, grills and other cooking equipment;
• preparing, cooking and seasoning food;
• portioning and plating food, including adding condiments to the dishes;
• storing food in temperature-controlled facilities;
• preparing food to meet dietary requirements, and to the customers specifications
• assist with menu planning and implementation
• assist with stock takes, ordering and monitoring of wastage;
• training of subordinate kitchen staff and apprentices.