Cook/Chef

Etsu Qld Pty Ltd; Gold Coast City; On-site; AUD 45,000 - 65,000; Full time

Job summary

Etsu Izakaya on the Gold Coast seeks an experienced Cook/Chef to join our team in a prestigious fine-dining setting. The role requires a seasoned professional with a background in high-end kitchens and the ability to uphold our vibrant service standards.

Candidates should have at least 1 year of restaurant experience, with culinary qualifications highly regarded or demonstrated equivalent experience. Responsibilities include cooking, menu planning, inventory control, and staff guidance in a

Qualifications

• 1 year minimum experience in a fast-paced restaurant.
• Relevant culinary qualifications highly regarded or equivalent experience.
• Experience in high-end kitchens is advantageous.

Responsibilities

• Prepare and cook food.
• Monitor and ensure quality of preparation and presentation to restaurant standards.
• Plan menus and estimate food and labour costs.
• Discuss food preparation issues with team.
• Assist in recruitment and training of staff.
• Monitor stock levels, manage inventory and order supplies.
• Ensure proper handling, storage and labelling of ingredients and prepared items.
• Follow and enforce food safety and sanitation regulations.

Skills

Food preparation

Quality control

Menu planning

Staff training

Education

Culinary qualifications

Job description

Etsu Izakaya is looking for experienced Cook/Chef to join our team!

Nestled away along the Gold Coast Highway, Etsu Izakaya is a hidden gem well known for our vibrant atmosphere, exceptional service and modern Japanese cuisine. The Cook/Chef role in this prestigious fine-dining Hatted restaurant requires a seasoned professional with experience in high-end kitchens.

Requirements and Responsibilities:

• Candidates must have a minimum of 1 year work experience working in a fast-paced restaurant;
• Candidates with relevant qualifications are highly regarded, or alternatively, must have sufficient experience in lieu of qualifications;
• Preparing and cooking food;
• Monitor and ensure quality of preparation and presentation of dishes are in accordance with the restaurant standards;
• Planning menus, estimating food and labour costs;
• Discuss food preparation issues;
• May assist and recruitment and training of staff;
• Monitor stock levels, manage inventory and order food supplies;
• Ensure proper handling, storage and labelling of ingredients and prepared items; and,
• Follow and enforce food safety and sanitation regulations.