Cook

Zeolla Solutions; Sydney; On-site; AUD 72,000 - 88,000; Full time

Job summary

Nader's Catering Services Pty Ltd in the Sydney region seeks a full-time Cook to join its busy kitchen. You will work across restaurant, club, and function service, preparing and presenting dishes to set recipes and standards under the Head Chef's guidance.

You'll maintain kitchen safety, hygiene, and stock while coordinating service across venues. The role requires certificate IV in kitchen management and at least one year of cooking experience, with flexibility for rosters including weekends

Qualifications

• Certificate IV in Kitchen Management.
• Minimum 1 year of experience as a Cook.
• Sound knowledge of commercial cooking methods and the safe operation of grills, ovens, stoves and other kitchen equipment.
• Working knowledge of food safety and hygiene standards, including temperature control, stock rotation and cleaning procedures.
• Ability to follow recipes accurately and keep portion control and presentation consistent.
• Experience monitoring stock levels and assisting with ordering and receiving deliveries.
• Clear communication and teamwork across kitchen and front-of-house.

Responsibilities

• Prepare ingredients before service, including washing, peeling, cutting and portioning produce, proteins and other components to recipe specifications.
• Cook menu items using grills, ovens, stoves and other commercial kitchen equipment, following standard recipes so taste, portion size and quality stay consistent.
• Plate and garnish dishes to the presentation standards set by the Head Chef before they are served to restaurant, bistro and function guests.
• Coordinate the timing of dishes across restaurant, club and function service so orders leave the kitchen promptly and in the correct sequence.
• Keep the kitchen, workstations, equipment and storage areas clean, hygienic and orderly throughout and after each service.
• Apply food safety practices at all times, including keeping hot foods hot and cold foods cold, monitoring temperatures, labelling and rotating stock, and preventing cross-contamination.
• Check stock levels in fridges, freezers and dry stores, record shortages, and order or request replenishment of ingredients and supplies before they run out.
• Receive and store deliveries correctly, checking quality, quantity and temperature on arrival.
• Guide and supervise a junior kitchen team member during preparation and service, demonstrating correct methods and safe work practices.
• Work closely with the Head Chef and front-of-house staff to meet service requirements, dietary requests and function orders.
• Follow workplace health and safety procedures and report any equipment faults or hazards promptly.

Skills

Food safety

Time management

Teamwork

Communication

Education

Certificate IV in Kitchen Management

Tools

Grills

Ovens

Stoves

Job description

Job Type: Permanent position | Full time position

Job Description

Position: Cook Type: Full-time Employer: Nader's Catering Services Pty Ltd

Location: South Hurstville NSW 2221 Salary: $80,000 per annum plus superannuation

About the Business

Nader's Catering Services Pty Ltd is an established hospitality business that has run the food and beverage offering inside a busy community RSL club since 2022. The business serves meals and drinks to club patrons across several function areas, and also offers sit-down lunch and dinner in a restaurant setting. All food is prepared fresh on site in a fully equipped commercial kitchen.

The team of 15 works to consistent standards of quality, hygiene and service, and the business values reliability, teamwork and pride in good, honest food that brings members and guests back.

About the Position The Cook is a key part of a kitchen that serves restaurant diners, club patrons and function guests at the same time, often with different menus running in parallel.

Reporting to the Head Chef and guiding one junior team member, the Cook prepares, cooks and presents dishes to set recipes and standards. The role also keeps the kitchen safe, clean and well stocked, so that every service runs smoothly and every plate leaving the pass meets the venue's expectations.

Key Responsibilities

Prepare ingredients before service, including washing, peeling, cutting and portioning produce, proteins and other components to recipe specifications. Cook menu items using grills, ovens, stoves and other commercial kitchen equipment, following standard recipes so taste, portion size and quality stay consistent. Plate and garnish dishes to the presentation standards set by the Head Chef before they are served to restaurant, bistro and function guests.

Coordinate the timing of dishes across restaurant, club and function service so orders leave the kitchen promptly and in the correct sequence. Keep the kitchen, workstations, equipment and storage areas clean, hygienic and orderly throughout and after each service. Apply food safety practices at all times, including keeping hot foods hot and cold foods cold, monitoring temperatures, labelling and rotating stock, and preventing cross-contamination.

Check stock levels in fridges, freezers and dry stores, record shortages, and order or request replenishment of ingredients and supplies before they run out. Receive and store deliveries correctly, checking quality, quantity and temperature on arrival. Guide and supervise a junior kitchen team member during preparation and service, demonstrating correct methods and safe work practices.

Work closely with the Head Chef and front-of-house staff to meet service requirements, dietary requests and function orders. Follow workplace health and safety procedures and report any equipment faults or hazards promptly.

Requirements

Australian citizens and permanent residents are encouraged to apply. Certificate IV in Kitchen Management. Minimum 1 year of experience as a Cook.

Sound knowledge of commercial cooking methods and the safe operation of grills, ovens, stoves and other kitchen equipment. Working knowledge of food safety and hygiene standards, including temperature control, stock rotation and cleaning procedures. Ability to follow recipes accurately and keep portion control and presentation consistent.

Experience monitoring stock levels and assisting with ordering and receiving deliveries. Ability to guide and support junior kitchen staff during busy services. Clear communication skills and the ability to work as part of a team with kitchen and front-of-house staff.

Strong time management and the ability to stay calm and organise under pressure across several service areas. Reliability, attention to detail and flexibility to work across lunch, dinner, weekend and function services as rostered.