Cook

Toki Italian Inspired; Sydney; On-site; AUD 50,000 - 65,000; Full time

Job summary

Toki Italian Inspired in Sydney is seeking a Cook to prepare, season and cook meals in line with menus and customer requests, while maintaining high hygiene standards.

You will work with the kitchen team to ensure timely service, handle food preparation, stock checks, and help train junior staff in cooking techniques. The role calls for reliability, pace, and a passion for Italian-inspired cuisine.

Responsibilities

• Examine foodstuffs to ensure freshness and quality before preparation.
• Prepare meat, vegetables, and other ingredients in line with menu specifications.
• Cook food using woks, pans, ovens, grills, and other commercial kitchen equipment.
• Season food during cooking to achieve the desired taste and texture.
• Portion and plate meals accurately, adding sauces, gravies, and garnishes.
• Prepare dishes to accommodate special dietary requirements or customer requests.
• Prepare specialty items including curry sauces, dipping sauces, salads, desserts, and entrees.
• May assist with planning menus and estimating food requirements based on business needs.
• Store food in temperature-controlled facilities to preserve freshness and meet food safety standards.
• Freeze, refrigerate, or preserve food appropriately to reduce spoilage.
• Monitor stock rotation, check expiry dates, and discard outdated food to minimise waste.
• Manage and prepare customer food orders in an accurate and timely manner.
• Communicate with waitstaff regarding special requests, daily specials, and updated menu items
• Coordinate with front-of-house and kitchen staff to ensure efficient workflow during peak periods.
• May assist with training junior kitchen staff or apprentices in food preparation and cooking techniques.
• Demonstrate safe operation of kitchen equipment and support consistency in food quality.
• Contribute to a cooperative, productive, and well‑organised kitchen environment.
• Maintain cleanliness of food preparation areas, utensils, and equipment by cleaning and disinfecting after service.
• Follow food hygiene and safety procedures to prevent cross‑contamination.
• Conduct regular checks to ensure equipment is functioning properly and safely.
• Adhere to all Australian workplace health and safety and food handling regulations.

Job description

The Cook is responsible for preparing, seasoning, and cooking food in a dining or catering establishment. This includes examining ingredients for quality, regulating cooking equipment, and preparing meals in line with established recipes and customer requirements. The role also involves portioning food for service, storing ingredients correctly, maintaining hygiene and food safety standards, and supporting overall kitchen operations to ensure timely and efficient service.

By consistently delivering high-quality meals and working collaboratively with the kitchen team, the Cook plays a vital role in supporting customer satisfaction and the ongoing success of the business

Key Duties

• 1.Food Preparation, Cooking & Presentation
• Examine foodstuffs to ensure freshness and quality before preparation.
• Prepare meat, vegetables, and other ingredients in line with menu specifications.
• Cook food using woks, pans, ovens, grills, and other commercial kitchen equipment.
• Season food during cooking to achieve the desired taste and texture.
• Portion and plate meals accurately, adding sauces, gravies, and garnishes.
• Prepare dishes to accommodate special dietary requirements or customer requests.
• Prepare specialty items including curry sauces, dipping sauces, salads, desserts, and entrees.
• May assist with planning menus and estimating food requirements based on business needs.
• Store food in temperature-controlled facilities to preserve freshness and meet food safety standards.
• Freeze, refrigerate, or preserve food appropriately to reduce spoilage.
• Monitor stock rotation, check expiry dates, and discard outdated food to minimise waste.

3. Coordination & Order Management

• Manage and prepare customer food orders in an accurate and timely manner.
• Communicate with waitstaff regarding special requests, daily specials, and updated menu items
• Coordinate with front-of-house and kitchen staff to ensure efficient workflow during peak periods.

4. Training & Team Support

• May assist with training junior kitchen staff or apprentices in food preparation and cooking techniques.
• Demonstrate safe operation of kitchen equipment and support consistency in food quality.
• Contribute to a cooperative, productive, and well‑organised kitchen environment.

5. Health, Safety & Hygiene Compliance

• Maintain cleanliness of food preparation areas, utensils, and equipment by cleaning and disinfecting after service.
• Follow food hygiene and safety procedures to prevent cross‑contamination.
• Conduct regular checks to ensure equipment is functioning properly and safely.
• Adhere to all Australian workplace health and safety and food handling regulations.