Cook

Nader'S Catering Services Pty Ltd; Sydney; On-site; AUD 72,000 - 88,000; Full time

Job summary

Nader’s Catering Services Pty Ltd in South Hurstville, NSW, is seeking a reliable Cook to join a busy kitchen serving restaurant diners, club patrons and function guests. You will prepare, cook and plate dishes to set recipes, while ensuring safety, cleanliness and stock control.

You will work across lunch, dinner, weekends and function services, guiding one junior kitchen team member and coordinating service with front-of-house. A Certificate IV and strong food safety knowledge are required.

Qualifications

• Minimum 1 year of experience as a cook.
• Certificate IV in Kitchen Management.
• Sound knowledge of commercial cooking methods.
• Knowledge of food safety and hygiene standards.

Responsibilities

• Prepare ingredients before service, including washing, peeling, cutting and portioning produce to recipe specifications.
• Cook menu items using grills, ovens, stoves and other commercial equipment following standard recipes.
• Plate and garnish dishes to presentation standards set by Head Chef.
• Coordinate timing of dishes across restaurant, club and function service.
• Keep kitchen and work areas clean, hygienic and orderly after each service.
• Apply food safety practices, including temperature control and stock rotation.
• Check stock levels and assist with ordering and deliveries.
• Receive and store deliveries ensuring quality and temperature.
• Guide and supervise a junior kitchen member during service.
• Work with Head Chef and front-of-house to meet dietary requests.

Skills

Cook experience

Food safety knowledge

Teamwork

Time management

Clear communication

Education

Certificate IV in Kitchen Management

Tools

Grills

Ovens

Stoves

Food safety equipment

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 organised under pressure across several service areas.
• Reliability, attention to detail and flexibility to work across lunch, dinner, weekend and function services as rostered.