Cook

Sawyers; Sydney; On-site; AUD 71,000 - 87,000; Full time

Job summary

Sawyers Dining Pty Ltd is seeking an experienced Cook to join the kitchen team at Sawyers Dining. This permanent full-time role reports to the Head Chef and involves preparing, seasoning and cooking a la carte, specials and function items while maintaining quality, presentation and service timing. Candidates should have formal cookery qualifications or equivalent experience and be available for a rotating roster.

Qualifications

• AQF Certificate III in Commercial Cookery (including at least two years on-the-job training) or equivalent.
• AQF Certificate IV in Kitchen Management or equivalent qualification.
• At least three years of relevant experience may substitute for the formal qualification.

Responsibilities

• Inspect ingredients on delivery and during prep for freshness and suitability.
• Prepare and cook a wide range of dishes across la carte, specials and functions.
• Use commercial kitchen equipment and adjust heat and timing to meet standards.

Skills

Ingredient preparation

Multiple cooking methods

Food safety & hygiene

Teamwork

Organisation

Education

AQF Certificate III in Commercial Cookery

AQF Certificate IV in Kitchen Management

Tools

Ovens

Grills

Stovetops

Fryers

Job description

Full Time | $79,423 per year plus superannuation

About Us

Sawyers Dining Pty Ltd operates Sawyers Dining, a full table-service a la carte restaurant located within West Pennant Hills Sports Club. The venue offers a substantial a la carte lunch and dinner menu, weekly chef's specials and on-site catering for private functions and Club events, with the kitchen preparing a broad range of dishes to order for members, guests and function patrons.

About the Role

We are seeking a qualified and experienced Cook to join our kitchen team at Sawyers Dining. This is a permanent full-time position in a busy restaurant and function-catering kitchen. Reporting to the Head Chef, you will prepare, season and cook dishes across the a la carte, specials and function menus, while maintaining consistent quality, presentation, food safety and service timing.

Key Responsibilities

• Inspect meat, seafood, produce and other ingredients during delivery and preparation to confirm their freshness, quality and suitability for use.
• Prepare ingredients and cook a broad selection of meat, poultry, seafood, pasta and vegetable dishes, sauces and accompaniments according to established recipes and menu standards.
• Use ovens, grills, stovetops, fryers and other commercial cooking equipment, adjusting heat, cooking times and methods to achieve the required results.
• Season, portion, plate and garnish meals so that every order meets the venue's presentation, portion and quality standards.
• Organise daily mise en place and coordinate cooking during lunch, dinner and function services so that multiple orders are completed accurately and on time.
• Prepare meals for allergies, intolerances and other special dietary requirements while following allergen and cross-contamination controls.
• Store, label and rotate food at the correct temperatures, monitor ingredient levels and wastage, and advise the Head Chef of stock or quality issues.
• Assist the Head Chef with weekly specials, estimating food and preparation requirements, maintaining food safety and workplace hygiene, and guiding junior kitchen staff when required.

About You

• AQF Certificate III in Commercial Cookery (including at least two years of on-the-job training), AQF Certificate IV in Kitchen Management, or an equivalent qualification. At least three years of relevant experience may substitute for the formal qualification.
• At least two years' relevant experience working as a Cook in a substantial-menu restaurant, club dining, hotel or function-catering kitchen.
• Strong hands-on skills in ingredient preparation and a range of cooking methods, with experience working across a la carte and function services.
• Proven ability to deliver consistent food quality and presentation while managing multiple orders during busy services.
• Sound knowledge of food safety, hygiene, allergen management, temperature control and workplace health and safety requirements.
• Good organisation, communication and teamwork skills, together with availability for a rotating roster including days, evenings, weekends and public holidays.

What We Offer

• A permanent full-time position within an established restaurant and function-catering operation.
• A professional and supportive kitchen environment focused on food quality, consistency and teamwork.
• The opportunity to develop your cooking career within a busy and varied hospitality venue.

We look forward to welcoming you to the Sawyers Dining team.